ROASTED FRESH HAM (PORK) WITH PAN JUICES OR GRAVY

SERVES 4

For most of us, the term ‘ham’ refers to smoked or cured pork. In actuality, it is the cut of the hog, the leg. Therefore, there are both fresh ham and smoked ham. In my opinion, it is the tastiest cut of pork for slow roasting, probably because it contains a good balance of meat and fat, which provides for a flavorful, moist and tender roast, especially in this day and age when hogs are being raised to be more and more lean. However, you really need to be feeding a crowd when you purchase most fresh hams because they are huge, weighing close to ten pounds. Since I usually cook for two, but I still want a larger roast now and then, I snatch up smaller cuts of the shank-half of the ham when they are available, and have some leftover the following evening. I believe that someone asks the butcher to cut the ham in half and takes the meatier end. Then the butcher packages the shank end, which really is the more desirable portion, and reduces the price so that someone else will buy it. Try it, you will be glad you did. Serve as is, or with pan juices or gravy, both of which are noted below.

INGREDIENTS

4-1/2 pound fresh ham, shank-half

2 tablespoons Dijon mustard

Salt and pepper to taste

2 teaspoons garlic powder

2 teaspoons dried thyme leaves

2 teaspoons dried sage leaves

2 teaspoons dried rosemary leaves

1 cup dry vermouth

Water as needed

Preheat oven to 450°. Cut rind off pork, leaving a thin layer of fat. Rub with the mustard, then the salt, pepper, garlic, thyme, sage and rosemary. Place on a rack in a medium roasting pan. Roast for 20 minutes, then reduce oven to 325° and continue to roast, basting occasionally with pan juices, adding water if needed, until meat reaches an internal temperature of 155°, about 2 to 2-1/2 hours. Remove from pan and tent loosely with foil. Let set about 20 minutes before slicing and serving.

Serve as is, or just drizzle with the pan juices. Alternately, you can make an easy and delicious gravy using the pan juices and adding about 1 cup of dry red wine and 1 cup of water. Bring to a boil and reduce slightly, scraping up all of the browned bits in the pan. Then, in a small bowl, knead together with your fingers 2 tablespoons flour and 2 tablespoons room temperature butter. Whisk into the juices over medium-high heat until incorporated and thickened.

Note: This recipe may be made using a larger fresh ham, up to 10 pounds, increasing the time to roast at 325° by one to two hours and, of course, increasing the amount of all the ingredients.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.