Fresh Pork Ham

"Fred" <[email hidden]> wrote in message
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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 [censored] from my email address before using.

[email hidden] (Fred) schrieb:

Quoted message said:

I have been selected to cook the 16lb fresh ham for New Year's day. HELP!!!!!!!!!Thanks ---Fred in
South Carolina, USA

We prepared one on 25th of December. Easy thing. :-)

<I´m writing this heavily dependant on dict.leo,org.. my knowledge is lacking some words, so if it
sounds weird, please inform me.. ;-)>

Thats a big chunk of meat - is it salted?

Cut in the bacon rind in a chess-pattern, place it "rind-up" in a tray and put rosemary and thyme on
it. While roasting it, pour beer over it
- half a liter was enough for our 2kg ham and gave a salty, spicy gravy The cut rind will result in
a dark crust. IIRC it ran roughly 2hours for 2kg ham at 180°C in the circulated air oven.

Together with "Brezelknoedel" (dumplings made of old brezel, onions and bacon cooked in milk, the
yellow of an egg, parsley, simmered for 15min) - more than decent. Great as a cold cut on bread.

I loved it in France when coming home with my parents from journeys, and I just have found that
kind of ham at the butcher. Gruss, Roman

Fred said:

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.

"Peter Aitken" <[email hidden]> wrote in message
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"Fred" <[email hidden]> wrote in message
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Quoted message said:

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

Quoted message said:

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

Quoted message said:

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

Quoted message said:

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... nctimes.net90918.htmlOpen ↗

pavane

"Fred" <[email hidden]> wrote in message
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Quoted message said:

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.