how do I cook this ham?
8 years ago
I have absolutely no idea where to even start? Help, please? Thanks!
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8 years agolast modified: 8 years ago- 8 years ago
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RECIPE: How do you cook uncooked ham with bone.
Comments (7)By uncooked ham do you mean a fresh ham, which looks like a roast of pork? Fresh meat rather than smoked or cured? I love a fresh ham roast , especially the cracklins. This is a tried and true recipe. One I have been making for almost 20 years. Home Cookin Chapter: Recipes From Thibeault's Table Pork - Fresh Ham With Cracklings And Pan Gravy ============================================== Adapted from a Gourmet Recipe 1 fresh ham (shank end leg of pork) olive for rubbing the ham 1 tablespoon coarse salt 1/2 teaspoon dried thyme, crumbled 1/2 teaspoon crumbled dried sage 1/2 teaspoon pepper 1 teaspoon dry mustard 12 ounces beer (not dark) For the gravy 3 tablespoons all-purpose flour 2 cups chicken broth 1/2 teaspoon dry mustard 1/4 teaspoon crumbled dried sage 1/8 teaspoon dried thyme, crumbled salt and pepper to taste . With a small sharp knife prick the ham skin all over, make 4 parallel 1/2-inch-deep incisions through the skin the entire length of the ham, and rub the ham lightly with the oil. In a small bowl rub together the coarse salt, the thyme, the sage, the pepper, and the mustard and rub the mixture over the entire surface of the ham. Put the ham on a roasting rack set in a roasting pan and put the pan in a preheated 500F. oven. Reduce the temperature immediately to 375 °F and roast the ham for 1 hour. Pour half the beer over the ham, roast the ham for 30 minutes more, and pour the remaining beer over the ham. Roast the ham until a meat thermometer registers 170°F.,(the amount of time will depend on the size of the roast) and let it cool on the rack in the pan for 15 minutes. Pull off the brown crisp skin, leaving the layer of fat on the ham, with scissors cut the skin into small pieces, and arrange the cracklings in one layer in a baking pan. Sprinkle the cracklings with salt and bake them in the middle of a preheated 350°F. oven, stirring occasionally, for 15 minutes, or until they are crisp and browned. Transfer the cracklings to paper towels and let them drain. Cut the remaining fat from the ham, slice the meat thinly across the grain, and arrange it on a platter. Keep the ham warm, covered. Skim off the fat from the juices in the roasting pan, add 1 cup broth and deglaze the pan over moderate heat, scraping up the brown bits. Transfer the liquid to a saucepan. In a small bowl whisk together the flour and 1/4 cup of the broth until the flour is dissolved and whisk the mixture into the deglazing liquid with the remaining 3/4 cup broth, the mustard, the sage, the thyme, and pepper to taste, and simmer the gravy, whisking, for 5 minutes. Garnish the ham with the cracklings and the watercress sprigs and serve it with the gravy. Serves 8 with leftovers. Gourmet March 1990...See MoreHow do you cook your ham?
Comments (21)I looooooooove the clovey bits, they're the best part. I've also used apple juice on a ham when I didn't have pineapple, and it was good. Our hams come with the skin still on. If yours does, cut around the shank and carefully peel off the skin (so the skin is still on the shank end), leaving the fat intact, then score the fat (not all the way through) in a criss-cross pattern....See MoreHow do you dispose of a pot of cooking ham water?
Comments (24)I am like rhizo never boiled a ham ever. I buy smoked hams that are actually fully cooked from the smoking. I put it in the oven to heat up. If I get a little picnic shoulder ham I cook them in the oven till tender. Usually put some kind of fruit juice in with it, pineapple, orange, Apple etc. And I sometimes glaze the hams. If I get a raw pork ham roast, not smoked just raw from the pig, I do those in my big roaster pan in the oven or my electric roaster oven and cook till internal temp is done. Just like a regular roast. Sometimes I cut slots and stuff with onion and garlic. I have seen boiled ham in the deli case it reminds me of the canned hams....See MoreHow do I cook a raw ham steak?
Comments (18)That is cured, fully cooked. Just like what you would find in a deli sliced ham sandwich. Such a thick slice. I'm surprised your butcher did not ask a few questions. That is about 10 times the amount i use in my peas. I do like thick chunks for anyone that wants one. I keep some packages in the freezer for that specific reason. And for ham and bean soup. Mustard and brown sugar is common but we don't like a sweet glaze. I brush with mustard and use a dry rub and bake in the oven to heat through and to form a nice bark. You just want it heated without drying out. Skillet or oven, medium high heat, to caramelize the surface. Called the maillard reaction. Surface browning elevates and enhances the flavor. Mustard and brown sugar will form a nice glaze but that works best in the oven. Will burn in a skillet. You will get some nice slices cut at an angle. That looks about 3 pounds or so. You could always freezer some slices as-is for soup later on. This is what you have. Where i am from it is called breakfast ham. Fully cooked cured ham then heated in a skillet. Raw pork looks like this. Yours was cut from something like this but this was cut clean commercially. Yours was cut by hand around the bone....See More- 8 years agolast modified: 8 years ago
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rob333 (zone 7b)Original Author