Fresh Ham

Alan said:

Isn't "fresh ham" an oxymoron?

If it isn't smoked, etc. it is some cut of pork. Like a
pork roast??

Absolutely not. Fresh ham is the ham of the hog. I wish I
would make one, but I couldn't eat that much meat in a year.
It's just that, a fresh ham. Not smoked, not cured, not
anything. The ham is the leg.

You know, like ballplayers get a hamstring ... the thigh.

nancy

In article said:

Isn't "fresh ham" an oxymoron?

If it isn't smoked, etc. it is some cut of pork. Like a
pork roast??

Like a ham. If you go back to the beginning of this thread,
Sheldon quoted a definition. Ham is a cut of meat. My
dictionary says:

ham n. 1. The thigh of the hind leg of certain animals,
especially a hog.
2. A cut of meat from the thigh of a hog.

--
Dan Abel Sonoma State University AIS [email hidden]

Alan said:

Edwin Pawlowski said:

"paula" <[email hidden]> wrote in message

Quoted message said:

I quote "the pre-boiling gets rid of any excess
saltiness" I never mentioned the ham as being
EXCESSIVELY salty--you did by mis quoting
me.

For a fresh ham? Fresh hams have NO salt added, hence the
name "fresh" as opposed to "cured" hams. Ed

Isn't "fresh ham" an oxymoron?

If it isn't smoked, etc. it is some cut of pork. Like a
pork roast??

It is the hind leg. If it comes from a properly raised
traditional pig it makes a delicious roast without any bring
or other advance preparation.

Rodney Myrvaagnes NYC J36 Gjo/a

Capsizing under chute, and having the chute rise and fill
without tangling, all while Mark and Sally are still
behind you

"Nancy Young" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Alan said:

Isn't "fresh ham" an oxymoron?

If it isn't smoked, etc. it is some cut of pork. Like a
pork roast??

Absolutely not. Fresh ham is the ham of the hog. I wish I
would make one, but I couldn't eat that much meat in a
year. It's just that, a fresh ham. Not smoked, not cured,
not anything. The ham is the leg.

You know, like ballplayers get a hamstring ... the thigh.

nancy

Exactly. "Ham" means the thigh of a pig (and perhaps other
critters as well). The term "fresh ham" has come into use
because many people think that "ham" refers to something
that has been smoked and/or cured. I have a WONDERFUL recipe
for fresh ham on my recipe page at pgacon.comcoOpen ↗
oking.htm#Roasted%20Mock%20Wild%20Boar. Takes 2 weeks to
marinate but is worth every minute.

Peter Aitken

Peter Aitken said:

"Nancy Young" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Alan said:

Isn't "fresh ham" an oxymoron?

If it isn't smoked, etc. it is some cut of pork. Like a
pork roast??

Absolutely not. Fresh ham is the ham of the hog. I wish I
would make one, but I couldn't eat that much meat in a
year. It's just that, a fresh ham. Not smoked, not cured,
not anything. The ham is the leg.

You know, like ballplayers get a hamstring ... the thigh.

nancy

Exactly. "Ham" means the thigh of a pig (and perhaps other
critters as well). The term "fresh ham" has come into use
because many people think that "ham" refers to something
that has been smoked and/or cured. I have a WONDERFUL
recipe for fresh ham on my recipe page at pgac-pgac-Open ↗
on.com/cooking.htm#Roasted%20Mock%20Wild%20Boar. Takes 2
weeks to marinate but is worth every minute.

Peter Aitken

This is a favorite recipe that I like to prepare, once or
twice a year. If can get a ham leg half, it works out for a
normal size crowd. As for leftovers, a very simple
proposition with Tilia and our deep freeze.

* Exported from MasterCook *

Roast Leg of Pork with Fresh Herbs and
Fennel Seeds

Recipe By : Bruce Aidells, Food and Wine Serving Size :
12 Preparation Time :0:00 Categories : Dinner Main Dish
Meats Pork

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 3
tablespoons kosher salt 2 tablespoons fennel seeds 2
tablespoons chopped basil 2 tablespoons chopped thyme 2
tablespoons chopped garlic 2 tablespoons coarsely ground
pepper 1 tablespoon chopped sage 1 tablespoon chopped
rosemary 2 teaspoons ground coriander 1 20lb whole leg of
pork with skin -- partially boned, fat

trimmed to 1/3 inch

1. In a mini food processor, combine the salt, fennel seeds,
basil, thyme, garlic, pepper, sage, rosemary and
coriander. Process to a paste. Spread one third of the
herb paste in the pocket where the hip and leg bones
were. Using cotton twine, tie the roast in 5 places to
give it a neat shape. With a sharp knife, make 3 dozen
slits through the skin and fat all over the top of the
roast. Rub the remaining herb paste all over the surface
of the roast and into the slits. Refrigerate the roast
overnight. Remove the meat from the refrigerator 2 hours
before roasting.

2. Preheat the oven to 450°. Put the meat on a rack set in a
large roasting pan and roast in the lower third of the
oven for 20 minutes. Turn the pan around. Reduce the oven
temperature to 325° and roast the meat for 3 1/2 hours
longer, turning the pan again after 1 1/2 hours. Turn the
pan one last time and roast the meat for 15 minutes
longer, or until an instant-read thermometer inserted in
the thickest part registers 145°. If the skin isn't
crisp, turn the heat up to 400° for the last 15 minutes.
Remove from the oven, cover loosely with foil and let
rest for 30 to 45 minutes; the final temperature will be
150° to 155°. Carve the roast and serve with the
degreased pan juices.

SERVINGS: 12, WITH LEFTOVERS

- - - - - - - - - - - - - - - - - -

NOTES : This behemoth of a cut makes a spectacular holiday
roast that won't break anyone's budget. To make carving
easier, be sure to ask the butcher to remove the aitch bone
(hip bone) and the main leg bone, leaving the shank bone
intact. The pork is best when seasoned and refrigerated
overnight before roasting, so plan accordingly. WINE
RECOMMENDATION: A dry, aromatic, spicy-fruity Gewürztraminer
will accent the salty, garlicky flavors of the pork. Try
either the 1997 Fetzer Mendocino County Dry Reserve from
California or the 1998 Domaine Lucien Albrecht from Alsace.

--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener