Slow-Roasted Fresh Ham

From Cook's Country | April/May 2014

Why this recipe works:

Unlike salty, pink cured ham, fresh ham is nothing more than a bone-in, skin-on pork roast from the pig’s hind leg. We chose a shank-end ham over a sirloin-end ham since the latter is tricky to carve. Salting the roast for 12 hours is key for moist, well-seasoned meat, and cutting a pocket in… read more

Unlike salty, pink cured ham, fresh ham is nothing more than a bone-in, skin-on pork roast from the pig’s hind leg. We chose a shank-end ham over a sirloin-end ham since the latter is tricky to carve. Salting the roast for 12 hours is key for moist, well-seasoned meat, and cutting a pocket in the meaty end helps the rub (bolstered with brown sugar and herbs for flavor) penetrate. Removing the skin allows the fat to render, and roasting the ham in an oven bag creates a moist cooking environment for evenly cooked meat.

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Serves 12 to 14

Use a turkey-size oven bag for this recipe.

Ingredients

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