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Fresh ham, redux!

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I'm making a fresh ham (bone in) for the first time and I have a couple of specific questions. I know that the topic of fresh ham has already been covered a bit here :

http://chowhound.chow.com/topics/344638

First off, most of the recipes I'm finding online from sources such as Epicurious, Saveur, etc., seem to give the same sort of guidelines - namely, roasting at 325 for 4-6 hours. The post above specifically mentions slow roasting for 10-12 hours at 200/225? Also, is it possible to glaze at such a temperature/cooking length? Is it possible to roast vegetables in the pan when cooking for that long?

Secondly, what do I need to do to the ham before roasting it? I assume I should not trim the fat if I'm going to be roasting it. I assume I should score/rub it, and then remove the fat at the end to make 'cracklings'? How does one remove the fat at the end, or is it relatively self-explanatory? ;) Is there any part of the ham that will need trimming/prep, or do I just score/rub it and pop that sucker in the oven?

Thank so much in advance for any advice!

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  1. .I'd just follow the recipe from a reliable
    source such as Epicurious. Vegetables
    cooked in the same pan sound pretty
    greasy for my taste.

    But don't worry about it too much. Things with
    long slow cooking don't require precise
    timing. I usually put on a coating, such as brown
    sugar, bourbon and mustard, for the sake of
    tradition. But it's not going to penetrate far
    into a big hunka meat.

    BTW, just for clarity, roasted cured ham is
    usually, for some reason, referred to as
    "baked."

    1 Reply
    1. re: mpalmer6c

      Thanks so much for the reply! What you said about the glaze not making much difference with a piece of meat that size makes sense to me. I guess I was more curious as to whether anyone had experience slow-roasting them. Or, if it's 4-6 hours vs. 10-12 hours, I suppose I should say *really slow* roasting them. ;)