Bone-in ham roast-- now what?
- happybellynh Apr 18, 2011 08:05 AM
I don't know why, but for some reason I bought a large bone-in ham roast (not pork roast!) at the farmer's market this weekend.
I'm not a big meat cooker/eater, but the things I would think to do with a pork roast (pulled pork, etc) don't seem as applicable to a ham roast. The one thing the farmer did mention is that they've done them with success in a very slow oven- 300* for 5 hours.
Assuming a ham roast is a bone in butt or shoulder half ham, here is a recipe I came up wit that is always a huge hit at family gatherings:
Place a wire cooling rack in the bottom of a large stockpot that ism big enough to hold your ham with the lid on it.
Put your ham in, cut side down. (If your ham is what I think it is, it is flat on the "bottom" and tapers up like a wonderful pork volcano, right?)
Then I throw a couple of dried chipotle peppers in the bottom, pour over a cup of black coffee, sprinkle with seasoning salt, and then about a quarter cup of honey over all.
Cook on the stove at a slow simmer for about 5-6 hours.
The meat steams in the coffee and when done will just fall apart. However,m it has the most complex and delicate flavor you can imagine.
I know it sounds weird, but the family loves and I always have to make it for Easter.
... Uh oh....
DoobieWah, we have a winner! I don't know what I have (see below) but it does look like a pork volcano, and I happen to have ALL of the ingredients to make your recipe! And it sounds great. I'll let you know how it goes- perhaps I'll make it for Easter as well. What do you serve on the side?
We just usually have potato salad, green salad. I can picture a casserole of baked beans sitting next to a platter of ham, so maybe that.
You'll know when the ham is done because the meat will just pull away from the bone.
The hams I buy will usually give off enough liquid to actually raise the liquid level while cooking. Once I forgot to turn it off and we sat down to eat and the water boiled away. The coffee, honey and ham juices were next to impossible to get out of the pan.
Don't do that.
By the way, your ham isn't already spiral sliced is it? I've seen them like that and I think that would change the technique considerably.
I hope it turns out great for you.
Is this cooked or not? I think of a roast as something that has been roasted. Before cooking it is a particular cut of meat. A fresh ham is a rear leg, that is certainly suitable for roasting. If it is a cure ham it may need other treatment, depending on type of curing. Wet cured can be baked (curiously the word 'baked ham' sounds natural, 'roasted ham' does not). Dry cured may be too salty for that type of cooking; instead it is scrubbed clean (outside may be moldy), soaked, and then simmered.
Paulj, you've stumped me. I have no idea what I have. I assumed that 'ham' meant that it had already been treated somehow, through some curing process, but it didn't cross my mind what that would entail. There doesn't seem to be any mold; it's wrapped and frozen, and does look like a 'pork volcano' as DoobieWah suggested. ??