Slow-Roasted Fresh Ham
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By Diane Unger
Appears in Cook's Country April/May 2014, Cook's Country TV
If you love meaty, full-flavored pork dishes like ribs and pulled pork, fresh ham is destined to become your new favorite roast.
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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 f...