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Apr 5, 2008 06:35 AM

slow roasting a fresh ham

I was at the greenmarket this morning looking for a shoulder roast to make the LA times porchetta recipe with-- all I could find was a small fresh ham. I'm planning on roasting it with fennel and garlic at 225 for about 10 hours....any forseeable problems doing that with this cut?

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  1. I would just think to seal the pan real good with either a tight fitting lid or alum. foil. Also add about a cup of water in bottom to help with moisture.