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?
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...
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.
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...
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.
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.