When cooking Fresh Ham follow these guidelines:
- Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan.
- For a whole ham (10 to 15 lbs), allow 18 to 20 minutes per pound;
- For a half ham (5 to 7 lbs) about 20 minutes per pound;
- For a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound.
This recipe calls for Fresh Ham, particularly ham with cracklings, is one of the most impressive roasts you will ever cook. It is perfect for holiday feasts because it is large enough to serve any army of guests yet extremely easy to prepare. Fresh Hams are cut in all sizes. The recipe below is for a half leg, about a 7 or 8lb roast, but farmers often have quartered, creating smaller roasts that are better suited for small family dinners. If you like pork roast but don't like the expense of loin roast then this is a good way to go. If you need to feed more people, order a whole leg, and double the herb and rub recipe. Just be sure to use an internal meat thermometer so that you take the roast out at the right time. You can ask your farmer or local butcher to leave the skin on for you. Once roasted, the skin becomes cracklings, which I think is the finest part of the feast.
Ingredients for Ham:
1/2 a Leg of Pork (About 7 or 8lb Fresh Ham.),
Sage and Thyme Pork Rub
Ingredients for Sage and Thyme Pork Rub:
1/4 a cup of dried Sage
1 Tbsp of dried Oregano
1 Tbsp of freshly ground black Pepper
2 Tbsp of dried Thyme
2 Tbsp of coarse Salt
4 cloves of Garlic
Preheat oven to 325 degrees
Bring the ham to room temperature. Set the ham on a large cutting board, widest side down. skin up. If the skin is still on the roast, use a very sharp knife to cut a series of 1-inch gashes all over the skin. Try to cut down to the meat without piercing it, and make about 30-40 gashes. Stuff the Sage and Thyme Pork Rub into these gashes, then rub the remainder on the bottom of the roast any other exposed meat. Set the meat in a large roasting pan, insert a meat thermometer, and roast until the internal temperature registers 145 to 148 degrees, about 3 hours, or 20 to 22 minutes per pound. Remove the roast from the oven, tent loosely with foil, and allow it to rest for 20 to 30 minutes before serving. The internal temperature should rise to 5 to 10 degrees. Then serve an enjoy!
Recipe thanks to "The Grassfed Gourmet Cookbook"