Unnerved by the ginormous haunches in the meat case today, I ended up with a very nice slab of fresh ham, about 3+ lb. Rind, fat, meat, bone in the center. More like a huge ham steak. How would you cook it?
If it's under two inches thick, I'd say grill it, and finish with a sweet glaze. Serve with a grain and grilled veggies.
If I can recall correctly....Will Owen has some recipes out there in his history.
Who is Will Owen?
Fresh ham means uncured pork. Are you talking about a thick slice of cured ham? Or a thick slice of pork?
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