Fresh Pork Ham a la Nita
Preparation and cooking:
1 whole fresh pork ham or half fresh pork ham. If using the hock end, have the hock removed and
reserve it for seasoning vegetables) 1 large pot (turkey roaster works well) of cold water to
partially cover ham (about 1/2 way)
Place cooking rack in pot Thoroughly wash the ham with cold water If excessively fat, slide a sharp
boning knife under the skin and remove some of the fat, but leave skin intact to be removed later.
Place 2 Tablespoons table salt in the water Add optional herbs of choice as Rosemary or a mixture
such as Fine Herbs Add several crushed and peeled cloves of fresh garlic if desired. No Garlic
Powder or Garlic Salt, Please! Traditionally, this can be cooked on top of the stove, turning at
least once.
If stove top method is used, water should be brought to a boil with ham in it. When it boils, reduce
heat and simmer or lightly boil until tender/done. It can also be placed in the oven and
baked/boiled at 325 to 350 degrees F. until done. Either way, use a meat thermometer. Cooking time
varies by the size of the ham. It should be done to 185 degrees inside and cooking time is usually
25 to 35 minutes per pound. Since the meat is best served well rested and should be refrigerated,
cook it in advance. Remove skin and discard when cold. Slice across grain. Pork will dry out so keep
it tightly covered and only slice what you expect to eat. Save the stock from the ham and use it in
dressing or stuffing. Also great for stock for vegetables.
Nita Holleman
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