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Nov 22, 2009 06:27 PM

Fresh ham problem

I've tried availing myself of knowledge in previous posts regarding fresh ham but couldn't find anything to answer my question.
I have a fresh ham I am planning to prepare for TG. The problem to meet my request for an 8-10lb ham the stores removed a good deal of skin and fat from one of the sides. I'm now afraid it'll dry out while I roast it. I thought a tin foil cover might help prevent drying but not sure that'll be sufficient.
Is there a way I can protect it and still have moist, delicious ham?

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  1. I would roast it with the remaining fat cap on top so that it bastes the meat as it renders. Keep the skin on until almost done. For the last half hour, I remove the skin, score the blanket of fat, and rub it with whatever spice mixture you prefer. I like crushed garlic, garlic, thyme, and mustard. Increase oven temp to 425 and roast until the fat browns and crisps. I don't cover any roasts as I find they taste braised rather than roasted. And braised pork is too "porky" for me.

    1. If it looks like the ham is going to be uncovered in the roasting pan, cover the exposed part with thick bacon or slabs of salt pork, then remove it when you take the skin off.