How to cook a fresh ham?
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Cooking a ham in a slow cooker?
Comments (18)shaun said, "You aren't cooking the ham, you're just heating it up." But I wasn't planning to buy an already-cooked ham -- I would like info on cooking a ham. Do you think it best to only heat a cooked ham in a slow cooker, rather than cooking an uncooked one? Though my friend's Coke idea really threw me, I was thinking perhaps it was somewhat similar to the pineapple juice in your recipe, for keeping the ham moist? I'm a bit confused. Tracey -- I'm almost speechless at the thought of boiling a ham in a 2-Liter bottle of Coke! LOL I can't quite wrap my mind around that; I was already having a hard time envisioning pouring 'only' a can of Coke over the ham. Also, the recipe calls for onion on the ham. Now, I love to use onion to flavor ribs or fresh pork (as a roast, or for pulled pork BBQ sandwiches) in the slow cooker, but somehow 'cured ham' and 'onion' don't seem to go together in my mind. My friend's suggestion of brown sugar does sound more appropriate to me than onion. Nigella Lawson cooks her ham in the oven, which I don't think I'll be able to do. But one thing is certain: You have really livened up my evening! The day had been rather humdrum 'til I read your post and then read that recipe. :-)...See MoreRECIPE: 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 MoreCooking Ham for Thanksgiving
Comments (17)A fresh "ham" is not what I consider ham. It is very good and it is the same cut of pork, but it is uncured. Ham is cured with spices and smoked. It is considered fully cooked, but it tasted better if you cook it some more. It is sold as a whole ham, a shank ham, or a butt ham. Shank and butt are just describing the pieces after a whole ham is cut in half. Sometimes they cut slices out of the center and sell them as ham steak. The glaze I like is 3/4 cup unsweetened pineapple juice, 1/2 cup packed dark brown sugar, and 1/2 teaspoon ground ginger. Combine all ingredients and use to baste ham. I like to arrange the whole pineapple slices over the top and sides of the ham and then baste with the glaze....See MoreNeed T&T fresh (uncured) ham roast recipe
Comments (5)Fresh ham is simply pork roast. It's the uncured and unsmoked butt/rear leg portion of a pig, so it can be cooked like any pork roast can be cooked. You could grill it, bake it, smoke it, whatever you like. I usually put mine in a pan, sprinkle with salt and pepper, add a handful of fresh herbs on the top. I like to slice an onion and use it as a "rack" to keep the pork up out of the juices, and some carrots are good here too, as are apples. Add about a cup of apple cider or broth or water, cover with foil, cook until done, I'd say maybe 2 and a half hours at 350F. If you like you can uncover during the last half hour, crank the heat up to 400F or so or make it crisper, that's especially good when there is still skin on the ham. I serve ours with mashed potatoes or twice baked potatoes, butternut squash and sautéed apples, a very yummy autumn/winter meal. It's also good as a cider brined roast, I use this recipe, which came from Epicurious and Cooking light, they're extremely similar, minus the potatoes in Epicurious' version. Cider Brined Pork Roast 1 cup (packed) light brown sugar 1 cup kosher salt plus more 8 bay leaves, divided 3 tablespoons coriander seeds, divided 1 teaspoon black peppercorns plus more freshly ground 1 quart unfiltered apple cider 1 8-bone pork loin roast (about 5 pounds), chine bone removed, rib bones frenched, tied with kitchen twine 6 Yukon Gold potatoes (about 2 pounds), unpeeled, quartered 4 medium red and/or yellow onions, halved, stem ends intact 5 tablespoons olive oil, divided Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool. Place pork and brine in a large (2-gallon) resealable plastic bag. Seal bag and chill at least 8 hours. Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour. Toss potatoes and onions with 4 tablespoons oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside. Place rack in lower third of oven and preheat to 425°F. Using the side of a chef's knife, crush remaining 2 tablespoons coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8–10 minutes. Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°F, 60–75 minutes. Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing. Annie...See More
Elmer J Fudd
last yearlast modified: last yearThis isn't new but it's a good insight. Click to enlarge
carolb_w_fl_coastal_9b
last yearlast modified: last year😄
How about this one - too much?
I'm starting to think the title of this thread is some sort of double entendre...
Elmer J Fudd
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patriciae_gw
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foodonastump
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Sherry8aNorthAL
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gardengal48 (PNW Z8/9)
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last yearcaroline94535
last yearlast modified: last yearI want to thank everyone who had positive inputs and suggestions. I cooked the ham; we ate the ham; it was delicious.
I combined parts of three of the suggestions above but I won’t say which three. I don’t want any more negative comments.
When I took the ham out of the fridge I saw the farmer-butcher had stamped it “Cured with salt and water.” It probably had a brine bath for a few hours. It was not salted to the point of nausea as some farm hams were back in the day.
When the kid handed it to me he said ”Dad wants you to have this fresh ham.”
To me “fresh ham” means the back leg of a pig that is freshly killed, hung, butchered, and packaged, all in one process.
The piece of ham they gave me weighed 5.8 lbs. and was about 3.25 inches thick. The rind (skin) had been removed and the fat layer had been closely trimmed.
I don't have a photo of the finished ham. It would give away which recipes I used!
Now brace yourselves - this spring I am roasting a whole suckling pig in my oven.
foodonastump
last year"Now brace yourselves - this spring I am roasting a whole suckling pig in my oven."
@caroline94535 That's been on my bucket list! I've got "The First Ladies Cook Book" and have felt inspired by this picture. Though in truth I'm not sure if it's more the pig or the stove that I'm drawn to.
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petalique
last yearlast modified: last yearI’m enjoying the conversation. I always have to look up what ”fresh ham” means.
I like the variety of ”voices” in this exchange. I understand that sometimes people feel someone is speaking in a judgmental tone, but I see it only as strong opinionsnhere and there.
I hope caroline returns with photos and descriptions.
Does pork from the rump or leg taste quite differently than say from the loin or shoulder?
(Sliding into my expansive expository mood).
I love med-rare laamb with garlic and rosemary. Sign me up.
I do think that a lot of home made pot roasts taste better than those served at restaurants. Depends. Also depends on the outdoor temperature and how hungry I am. I generally no longer cook or eat much solo meat, but use it with vegetables like stir fries.
I’ve had some good pulled pork and some not so good. I am probably never going to order tongue, head cheese, guts, or feet.
Some people absolutely detest this:
(Lobster on croissant. It looks greenish because I include a little bit of the tomalley and I ferret out just about every reasonably edible part of the lobster body. The opossum gets the fluffy gills, brain, fat, roe and sometimes the legs. Served with spring water.)Everything but pet hair is getting more expensive, all over the globe.
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gardengal48 (PNW Z8/9)