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Travis McGee

On 10/27/2014 7:14 PM, wrote:
> So I bought a fresh ham today. Not cured, just plain old pork that I want to roast. I'm thinking low-and-slow in the oven. I could smoke it, but I've been smoking a lot of stuff lately and kind of want to do something different.
>
> What would folks here recommend for seasoning, temperature and time, etc? It's got plenty of fat so I don't see any need to brine, maybe a quick marinade?
>
> Just looking for some ideas.
>
> Bill Ranck
> Blacksburg, VA
>

I sometimes treat it like a leg of lamb: stab it all over and insert
slivers of garlic, then rub with olive oil and sprinkle with black
pepper and rosemary. Roast at 325 until it reaches 150 degrees interior.