<http://schema.org/recipeInstructions>
" Heat oven to 400\u00B0F. Have ready a roasting pan (not disposable foil). Cut rind and most of fat off ham. In a small bowl, mix rosemary, oil, garlic, zest, salt and 1 tsp of the pepper. Rub all over ham. Place ham, meatier side up, in roasting pan. Roast 15 minutes. Reduce heat to 350\u00B0F and roast 2 1&amp;amp;#8260;2 hours, or until a meat thermometer inserted in thickest part, not touching bone, registers 155\u00B0F. Remove ham to a cutting board; let rest at least 10 minutes before slicing. While ham rests, prepare gravy: Pour off and discard fat from roasting pan. Set pan on stovetop. Add Madeira, broth and remaining 1&amp;amp;#8260;4 tsp pepper. Bring to a boil and boil 2 to 3 minutes, stirring to scrape up brown bits from bottom of pan. Whisk 1&amp;amp;#8260;2 cup water and the cornstarch in a small bowl until blended. Whisk into pan along with any juices accumulated on cutting board. Simmer 2 minutes, or until slightly thickened. Slice ham. Serve gravy alongside."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a10182/roast-herbed-fresh-ham-madeira-gravy-121727/>