ham The cut of meat from a hog's hind leg, generally from
the middle of the shank bone to the aitch (hip) bone. The
actual length of the cut varies according to the producer.
The unprocessed meat is referred to as "fresh ham". When
buying a "fresh ham", look for one with a firm white layer
of fat, with well-marbled lean portion. In younger animals,
the meat should be a grayish-pink color; older pork should
be a delicate shade of rose. Loosen any packaging material
and store the "fresh ham" in the coldest part of the
refrigerator for up to 5 days.
© Copyright Barron's Educational Services, Inc. 1995 based
on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon
Tyler Herbst.
--= FRESH HAM WITH CRACKLINGS AND PAN GRAVY =--
an 8- to 10-pound fresh ham (shank and leg of pork)
vegetable oil for rubbing the ham 1 tablespoon coarse salt
1/2 teaspoon dried thyme, crumbled
2/2 teaspoon crumbled dried sage
3/2 teaspoon pepper 1 teaspoon English-style dry mustard 12
ounces beer (not dark)
watercress sprigs for garnish
For the gravy 2 tablespoons all-purpose flour 1 cup
beef broth
4/2 teaspoon English-style mustard
5/4 teaspoon crumbled dried sage
6/8 teaspoon dried thyme, crumbled
7/4 teaspoon sugar 2 teaspoons cider vinegar
With a small sharp knife [censored] the ham skin all over, make
4 parallel
8/2-inch-deep incisions through the skin the entire length
of the ham, and rub the ham lightly with the oil. In a
small bowl rub together the coarse salt, the thyme, the
sage, the pepper, and the mustard and rub the mixture over
the entire surface of the ham. Put the ham on a roasting
rack set in a roasting pan and put the pan in a preheated
500°F. oven. Reduce the temperature immediately to 325°F.>
and roast the ham for 1 hour. Pour half the beer over the
ham, roast the ham for 30 minutes more, and pour the
remaining beer over the ham. Roast the ham for 2 1/2 hours
more, or until a meat thermometer registers 170°F., and
let it cool on the rack in the pan for 15 minutes. Pull
off the brown crisp skin, leaving the layer of fat on the
ham, with scissors cut the skin into small pieces, and
arrange the cracklings in one layer in a baking pan.
Sprinkle the cracklings with salt and bake them in the
middle of a preheated 350°F. oven, stirring occasionally,
for 15 minutes, or until they are crisp and browned.
Transfer the cracklings to paper towels and let them
drain. Cut the remaining fat from the ham, slice the meat
thinly across the grain, and arrange it on a platter. Keep
the ham warm, covered.
Skim off the fat from the juices in the roasting pan, add 1
cup water, and deglaze the pan over moderate heat, scraping
up the brown bits. Transfer the liquid to a saucepan. In a
small bowl whisk together the flour and 1/4 cup of the broth
until the flour is dissolved and whisk the mixture into the
deglazing liquid with the remaining 3/4 cup broth, the
mustard, the sage, the thyme, and the vinegar and pepper to
taste, and simmer the gravy, whisking, for 5 minutes.
Garnish the ham with the cracklings and the watercress
sprigs and serve it with the gravy.
Gourmet March 1990
---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."