Fresh Ham

One of our favorite treats is a roasted fresh ham. People are used to pink, pre-sliced, cured ham. Fresh ham, on the other hand, is pork-colored and succulent. Think ‘pork roast’.

Our favorite recipe is a variation of one that friends in New York made once upon a time, that they in turn got from a Food Network program: roasted fresh ham with cider glaze. That said, it seems pretty hard to go wrong with a fresh ham as long as you keep a few things in mind:

  • If it is frozen, let it thaw completely before cooking.
  • Cook on medium heat; the recipe link above starts high and drops to 325, but we have also just started at 325.
  • Until you are really good at judging by feel, use a meat thermometer. Shoot for 165 Fahrenheit in the center.
  • The above recipe uses a cider glaze. Cider is both sweet and slightly acidic, and those are both nice compliments to the meat and its fat content. Other examples: figs and balsamic vinegar, pears and dry wine, even your favorite cola (in theory.)

A fresh ham makes a great presentation, and is big. Make it for friends, with feel-good sides like roasted potatoes, roasted Brussels sprouts, or beet and goat cheese salad.

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