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JennyRussell's picture

I have a fresh ham and no real idea how to cook it. All of the recipes seem to call for a smoked ham. Does anyone have any ideas? Thanks.

TracyK's picture

(post #65659, reply #1 of 33)

Here are three that sound delightful.... from Epicurious:


Fresh Ham with Cracklings and Pan Gravy


Molasses and Rum-Glazed Fresh Ham (has oven instructions at the bottom)


Garlic Roast Pork



Why is it so cold on this beach? And what's taking the bartender so long?


Edited 5/26/2006 3:41 pm ET by TracyK

JennyRussell's picture

(post #65659, reply #2 of 33)

Thanks so much!

Gretchen's picture

(post #65659, reply #3 of 33)

Fresh ham is just a pork roast.

Gretchen

Gretchen
JennyRussell's picture

(post #65659, reply #5 of 33)

Thanks. I eventually figured that out. I think that "ham" is really a smoked or cured meat. Anyway, that's my working definition ...

Gretchen's picture

(post #65659, reply #6 of 33)

No, ultimately ham refers to the location on the pig--in this case, the rear hind leg.  A fresh butt is the fore shoulder.

Gretchen


Edited 5/27/2006 12:25 pm ET by Gretchen

Gretchen
ashleyd's picture

(post #65659, reply #7 of 33)

Both right, ham is the hind leg (I believe that is usually at the rear!) above the hock and is cured by smoking or salting and drying.


Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

Gretchen's picture

(post #65659, reply #8 of 33)

Yes, location, location, location.  But not always smoked or cured --hence "fresh ham".

Gretchen

Gretchen
Marcia's picture

(post #65659, reply #9 of 33)

I've seen the fresh hams referred to as green hams, and believe that must be an old term.

elizaram's picture

(post #65659, reply #10 of 33)

But where do you find the green eggs to go with it?


GD&R! (somebody had to say it) :-)




Congress [is] a massive organism that, amazingly, functions without a spine. --Patt Morrison, LA Times



When I was young, all my friends were imaginary. Now that I'm older, all my friends are virtual.

Marcia's picture

(post #65659, reply #13 of 33)

And you were the one...perhaps someday you'll be forgiven. :)

Wolvie's picture

(post #65659, reply #14 of 33)

it's that package that is pushed way back in the fridge - glowing by now, I suspect. ;-)

 No mans error becomes his own Law; nor obliges him to persist in it


THOMAS HOBBES, Leviathan, part 2, p. 237 (1950).

 

Risottogirl's picture

(post #65659, reply #11 of 33)

uncured bacon is sometimes refered to as green bacon

Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Marcia's picture

(post #65659, reply #12 of 33)

Yes, I remember green bacon now that you mention it. Something fresh as opposed to cured I suppose, thus green.

Fledge's picture

(post #65659, reply #16 of 33)

When I want Pork Roast (and rice and gravy) this is the cut I use.


Studded with garlic, bell pepper and cayenne peppers.


mmm.mmmmmm....mmmmmmmmm!


They are more plentiful in South Louisiana than here in TX.  You mostly see them around a holiday period.


"Let it be, let be....whisper words of wisdom, let it be."


The Beatles

You don't scare me

I have an African Grey

Marcia's picture

(post #65659, reply #17 of 33)

I used to make a similiar one without the bell peppers. Nowadays, a leg is too large for our family, and I can't find one with the skin on, which I prefer. Cracklings...yum.

Wolvie's picture

(post #65659, reply #4 of 33)

This is a fantastic preparation created by Ben & Karen Barker of Magnolia Grill in Durham, NC. Just luscious.


Ingredients for the ham:


1 - 10 lb fresh ham, close trimmed
2 cups packed mint leaves
1 cup packed italian parsely leaves
20 cloves garlic, poached in water until tender
6 jalapeno's, seeded and stemmed
2/3 cup olive oil
1/4 cup kosher salt


Ingredients for the salsa verde


2 tbsps chopped garlic
1 tbsp coarsely chopped capers
1 tsp finely chopped anchovies(optional)
1/2 cup packed italian parsley leaves
1/2 cup packed basil leaves
1/2 cup packed mint leaves
zest of 2 lemons, minced
olive oil as needed.


Ham Prep:


in a food processor, combine the herbs, garlic, and jalapenos. Pulse to chop. Add the oil and salt, then puree. Coat the entire surface of the ham with this mixture, and place it on a rack in a roasting pan. Refrigerate for 3 to 4 hours or overnite. Remove from fridge 1 1/2 hours before roasting.


Preheat oven to 350F. Roast the ham for 45 minutes, then reduce the oven temperature to 300F, and roast for 20 minutes per pound, or until the internal temp reaches 155F - 160F(or higher, if desired). Cover with foil if the crust begins to darken. Let rest for 30 minutes.


To serve (they place slices of this over and next to their luxe macaroni and cheese) , drizzle with the salsa verde.


Prep for the salsa verde:


Combine the garlic, capers, anchovies, herbs, and lemon zest in a food processor. Pusle to chop. Add the olive oil until the mixture forms a fluid puree. Keeps refrigerated for 24 hours. Serve at room temp.


 No mans error becomes his own Law; nor obliges him to persist in it


THOMAS HOBBES, Leviathan, part 2, p. 237 (1950).

 

Gretchen's picture

(post #65659, reply #15 of 33)

Yes, and Samchang has posted some wonderful sounding recipe using it specifically. I think it can sub for pancetta.   I finally found some at our Asian grocery.  Frank Stitt of Highland Grill fame has a decadent sounding recipe using it. 

Gretchen

Gretchen
Wolvie's picture

(post #65659, reply #18 of 33)

ahem.


you know the drill - recipe, please. ;-)


 No mans error becomes his own Law; nor obliges him to persist in it


THOMAS HOBBES, Leviathan, part 2, p. 237 (1950).

 

Gretchen's picture

(post #65659, reply #20 of 33)

Oh, boy, you may have to remind me. We are doing a fund raiser Sunday and I am in full stretch with arrangements.  It is VERY much a winter dish, I'd have to say, because it also involves pork butt. We are talking major artery damage.  BUT I will get the book upstairs!!

Gretchen

Gretchen
Wolvie's picture

(post #65659, reply #23 of 33)

reminding you.


Get that book upstairs - shouldn't be too long before we get together. ;-)


 No mans error becomes his own Law; nor obliges him to persist in it


THOMAS HOBBES, Leviathan, part 2, p. 237 (1950).

 

Gretchen's picture

(post #65659, reply #24 of 33)

Funny--I looked at it last night. Yes m'am!!

Gretchen

Gretchen
KitchenWitch's picture

(post #65659, reply #29 of 33)

tangent: Wolvie - I made your carnitas last week - they are TDF.
Bill and Natalie both scarfed them down.


~RuthAnn


<insert witticism here>

~RuthAnn

Wolvie's picture

(post #65659, reply #30 of 33)

great! Good food for growing kids. :-)

Sit down before fact as a little child, be prepared to give up every preconceived notion, follow humbly wherever and to whatever abysses nature leads, or you shall learn nothing.


THOMAS HENRY HUXLEY,  September 23, 1860.


 

 

KitchenWitch's picture

(post #65659, reply #32 of 33)

and let me tell you, Natalie is growing - she's the tallest girl in her class, and only two boys are taller than her.


Buddy wanted nothing to do with the carnitas, sadly.
He eats so little, I'm starting to think he's a breathatarian.


I'll second the vote to include these in T&T. Third?


anyone?
anyone?
Bueller?


~RuthAnn


<because Mommy said so. that's why.>

~RuthAnn

Wolvie's picture

(post #65659, reply #33 of 33)

I don't know if I am allowed to vote - if it's okay, I will be the third. I really love them, too. :-)

Sit down before fact as a little child, be prepared to give up every preconceived notion, follow humbly wherever and to whatever abysses nature leads, or you shall learn nothing.


THOMAS HENRY HUXLEY,  September 23, 1860.


 

 

elizaram's picture

(post #65659, reply #31 of 33)

That's my favorite pork recipe, hands down. They aren't in T&T, but ought to be!



Money can't buy happiness, but it can make you awfully comfortable while you're being miserable. — Clare Boothe Luce



When I was young, all my friends were imaginary. Now that I'm older, all my friends are virtual.

Billll's picture

(post #65659, reply #19 of 33)

About  once a year we make a stuffing of parsley (curley), baby spinach, and onion, salt and pepper--cut deep slits in the ham and stuff. We also stuff with whole carrots and green onions.  Cover the ham with more of the green stuffing and wrap in cheesecloth--tie up and put in a deep pot of water to cover--simmer overnite--the bones fall out. Drain, remove cloth and crisp under the broiler.  Slice across the stuffing-beautiful presentation.  Let the grease harden in the pot--skim off--great broth---I've never seen pork broth in the store.

JennyRussell's picture

(post #65659, reply #21 of 33)

Wow! This sounds absolutely delicious. I'm going to try this one next. Thanks!

evelyn's picture

(post #65659, reply #22 of 33)

two very good recipes:

http://www.recipezaar.com/114648 Cuban Lechon Asado
http://www.recipezaar.com/113985 Michael Chiarello's Roasted Pork

 

In life, learn the rules so that you know how to break them properly.
JennyRussell's picture

(post #65659, reply #25 of 33)

Thanks for both the recipes (which look great) and an interesting web site. I had not heard of the site before, but it looks good. I'm new to Cooks Talk and really enjoying it.