Fresh Ham Report
- rudeboy Nov 29, 2004 10:00 AM
I had VERY GOOD RESULTS with my fresh ham, which was purchased as an afterthought and in addition to a brined smoked turkey and a brined deep fried turkey.
Thanks to Karl S., Iliane, Chuck, JLawrence, and Candy for the help. I used a combo of methods, with Chuck's rec (Roman) coarse black pepper, kosher salt, and rosemary, except that I started at +500 degrees then turned my oven down to 325 for 5 hours (a 10 lb ham). I scored the outside in a diamond shape and rubbed the mixture into it.
Good god - the skin was perfectly crispy - when it came out of the oven people were fighting over the cracklings. I don't usually like "pork skins," but I do now. Duing roasting, I set the ham atop a bed of celery and carrots, then added potatoes for the last hour. I used the defattened drippings and cuisinarted the vegetables to make a horseradish veloute. The potatoes were awesome.
Please someone help me?? My Sister invited us over to her house a few years ago for Christmas dinner and she made a Fresh Baked Stuffed Ham,it was hot & very spicey.I usually never eat spicey foods but her ham was the best I have ever had,the problem is,she wont give out her recipe to anyone.I have been searching for a similar recipe so that I can make it for my Family and I cant find a recipe for it anywhere! Can soneone please help me?I would really love to make one this year!