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Fresh Pork Ham
I have been selected to cook the 16lb fresh ham for New Year's day.
HELP!!!!!!!!!Thanks ---Fred in South Carolina, USA |
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Fresh Pork Ham
"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. -- Peter Aitken Remove the crap from my email address before using. |
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Fresh Pork Ham
"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 |
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Fresh Pork Ham
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Fresh Pork Ham
Fred wrote:
> > I have been selected to cook the 16lb fresh ham for New Year's day. > HELP!!!!!!!!!Thanks ---Fred in South Carolina, USA Fresh means it's the cut of meat that would be a ham, a leg roast. And it also means it hasn't been preserved. So treat it like a big pork roast and you'll be fine. |
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Fresh Pork Ham
"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 I just did one that was 18 lbs for Christmas turned out great. First allow 30 minutes a pound for cooking. Cut off the rind, the think skin like portion. Then score the fatty side in checks pattern. Insert whole cloves into center of each scored square. Don't score the meat just the fat. Mix together cheap champagne and brown sugar, about a cup or two each. Build an indirect fire. If you have a round webber type grill build fire on either side of the center and place a catch foil pan to catch the drippings. About 15-20 briquettes each side should do depending on how big a grill you have. If you have a barrel grill then build a fire at one end, fairly good size but not huge. Buy and soak some wood chips. When the fire is ready spread it out but keep it either on each side of the catch pan for round grill or on one side of the barrel grill and place some wood chips over the fire. After 30 minutes start basting the ham with the champagne/brown sugar mixture. Baste about every 20 to 30 minutes. Add some charcoal to the fire every hour about 8-10 briquettes on each side for the round grill and for the barrel grill enough to keep the fire burning but not real hot. Add wood chips each time you add briquettes. About the last 45 minutes to 1.5 hours don't add briquettes so it cooks a little slower at the end. Use your own judgment, cut a little piece off to test it. Should turn out great, mine sure did. Should be whitish but a little pink, not too pink but some pink spot can exist. Good luck and enjoy. |
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