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Fresh Ham?

I have one. I've never cooked one before. I'd like to keep the flavors fairly simple (garlic, olive oil , white wine, parsley, maybe sage, s&p). How do you guys like to cook 'em?

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  1. Most hams are already cooked so all your doing is heating it up. If it is a ham I usuall don't add much to it other than some cloves and pineapple or raisins.
    Do you mean you have a pork roast?
    Maybe I am missing something here you have me confused with the white wine, sage, garlic and evoo info- never been associated with ham for me...

    1 Reply
    1. re: MeffaBabe

      A fresh ham is not a smoked ham- it is a ham that is not cooked- i.e. fresh- it is the same cut as a ham but fresh. For the OP I have a brazilian recipe but need to look it up- will post later.

    2. Roasted Fresh Ham
      1 small fresh ham
      2 large spring onions
      1 small hot pepper
      3 tbsp chopped parsley
      1 tsp salt
      1/2 cup vinegar
      1 cup wine, red or white
      2 tbsp fat

      Remove rind from ham, make incisions about 2" deep all over the ham. Grind spring onions (heads and some green)with hot pepper and parsley.Add salt, vinegar and wine and let stand 10 minutes. Strain the marinade; stuff veggies from marinade into incisions. Let ham soak in marinade for about 4 hours, turning occsionally. Remove from liquid, put in roasting pan with melted fat and sear at 400 degrees, until ightly brown on all sides. REduce heat to 375, baste with marinade until pork is done, about 25 minutes per pound. Serve with lemon slices and farofa.
      If your ham is large (10-12 lbs) I would double the marinade.veggie recipe.

      1. I usually make deep slits in the meat which I fill with a paste made of garlic, olive oil, s & p, fresh sage; then I smear more of that paste all over the meat and slow roast the fresh ham--finish off for the last half hour or so in a really hot oven to add some color.
        Now I have to go buy a fresh ham...

        1 Reply
        1. re: Elizzie

          Oh and don't forget to lift off that skin after roasting to crisp up into cracklings. Hmmmm freah leg of pig. It will feed 12 or so. Maybe a dinner party needs to happen with the weather finally turning cooler.

        2. Great. Thanks for the suggestions. Would it break apart like shoulder eventually or would it just dry out?

          1 Reply
          1. re: desantmj

            LOL, I'm remembering last Easter when my butcher yelled at me for asking for fresh ham. She said there is no such thing, ham must be cured. I don't entirely agree and the terminology is grey at best.

            Anyway, if it is fresh as in raw, it won't take very long to cook. We did small 5 / 6 pound roasts last week in cooking school. It took about 1 1/2 hours at 375. This will produce a juicy pork roast at 150 / 155 degrees which left to rest will get to almost 160.

            I know many will hear alarm bells but the evil trichinosis is killed at 137 so there is no need to cook the poor thing to death. A ham roast won't have much marbling so think of it as similar to a tenderloin or loin roast, it will not break apart, it will get dry as an old boot if overcooked.

            Brining makes a huge difference, well worth it.
            I like big flavours like chipotles, mustards and fruits (jams or marmalades) to make a rub.
            Let us know how it turns out.

          2. Today our local market had two beautiful, large fresh hams from a small local producer. Oooh they looked beautiful, but with only two people to feed, all I could do was window shop. Fresh hams are so good.

            1. They're really good on the grill - low and slow. If it's got a good fat cap on it, put it on the grill so the fat is on top and you won't have to worry too much about it drying out. Just simple seasonings as you list are perfect.

              6 Replies
              1. re: Bat Guano

                I must bump this, as I hope Bat Guano will give some tips on doing the pork leg on the grill (timing, especially). I just hauled home a lovely 14 pound leg o' pig and am rubbing my hands gleefully!

                I'd be interested in knowing about timing for the good ol' charcoal Weber.

                Already dreaming about the cracklings.


                1. re: cayjohan

                  With fear of sounding like a broken record from my recent posts on roasting meats.......

                  Go low and slow at 225*. A half ham will take 6-7 hours and a full 14 pounder will take 10 minimum, but 12 hours will probably more accurate. Inside in your home oven, or outside in the Webber. the same applies if you keep the temperature at 225*.

                  Consider this similar to the method used by Pit masters for BBQ. If you cook inside, you can put it in the oven before you go to bed. There is no necessity to check on it until the end of the cooking time.

                  1. re: fourunder

                    Thanks! Looking forward to a slow-roasted ham this weekend!

                    1. re: cayjohan


                      With regards to temperature in the the Webber, please make sure you cook indirectly and not over the coals. My no need to check comment relates more to the indoor method.... you will have to add additional charcoal and adjust the airports to maintain your desired temperature.

                      I would suggest you reference Steven Raichlen's BBQ University for more precise details and recipes for seasonings


                      1. re: fourunder

                        Thanks fourunder for the heads up; I do my turkeys in the Weber now, and plan on doing the leg in the same way (I use a roaster, though, to catch drippings for gravy). My current plan is to start the leg in the indoor oven, then move it to the grill - about half and half, timewise. It's going to be cold here in MN this weekend, so I know I'll have to re-up on the grill fuel regularly and time accordingly. I'm thinking 6 (midnight to 6 am) hours at 225 degrees in the oven, then move to the grill until "done." Mmmm. Sunday dinner, whenever it's done.


                  2. re: cayjohan

                    cayjohan, I'm not sure I can help that much; I've never done one that large, and I use a gas grill... All I would say is to keep the temp. between 200 and 250, indirect heat, and use a meat thermometer - pull the leg off when it gets to around 155 or 160 (you don't want to go to the falling-off-the-bone level of doneness with a leg, unlike a shoulder). Well, the other thing I'd say is, where do you live and what time are you carving up this lovely piece of meat?

                2. Fresh ham has got to be the most under-rated cut. It's WONDERFUL, versatile, and very tasty!!! A friend gets the butcher to de-bone a roast, and make it into a rolled roast. She cannot say enough good about it.


                  1 Reply
                  1. re: violabratsche

                    Hey guys, if I can borrow this topic -
                    My sister works with someone who gave her 2 large fresh ham slices, right off the pig. What is a tasty way to cook just a large ham slice?
                    (BTW, she also got some fresh sausage from the same girl, and some fresh eggs from someone else at her work who has chickens. We had the best farmhouse breakfast last Sunday - pure HEAVEN!)

                  2. One of my favorite leftovers..a sliced fresh pork/ham sandwich on plain ole white bread with just butter and salt and pepper

                    1. I used to get these when I lived in Britain and they were FANTASTIC. It is not pork roast, it ends up tasting like, well, ham. Except your not reheating it so it's not going to be dry or plastic0-y, which i find to be the case with almost all pre-cooked hams.

                      I make mine with a mixture of red wine, mustard and honey as a glaze which i add before it goes in the oven and keep basting. If you are lucky enough to have rind do not remove it; it helps keep the juices inside. you might want to score it though.

                      Nigella lawson has a ham in coke recipe which she says is southern. But I never quite understood this because the ham actually has to be cooked in the coke to get the flavor, and if its hard to get fresh ham in the US....