"Peter Aitken" > wrote in message
.com...
> "Fred" > wrote in message
> om...
> > I have been selected to cook the 16lb fresh ham for New Year's day.
> > HELP!!!!!!!!!Thanks ---Fred in South Carolina, USA
>
> You're sure it is a fresh ham, not cooked or smoked or cured - just a
pig's
> thigh? Then you can treat it like other pork roasts, and the same sorts of
> flavorings go well. I have a recipe for fresh ham that requires marinating
> for a week so the details won't help you, but the cooking is to place the
> ham fatty side up on a rack in a roasting pan and out in a 300 degree oven
> for 5-6 hours. Use a meat thermometer to check for internal temp of 165.
If
> it starts getting too brown near the end of cooking cover it with foil or
> brown paper. Basting or a spice rub will not have much effect on such a
big
> piece of meat so I think you are better off serving it with a sauce.
>

....and the sauce will be wonderful as fresh ham throws some of the best
drippings of any meat. (Emeril: "Pork fat rules!") Be prepared to deglaze
the pan and add whatever herbs seem appropriate. You should end up
with a dark, richly flavorful sauce for the fresh ham, which in itself will
be
one of the nicest pieces of pork you have ever tasted.

On the other hand here is a link to America's Test Kitchen (Cooks Mag)
and their recipe for fresh ham which sounds awfully good...
http://www.nctimes.net/news/2002/20020523/90918.html

pavane