Roasted Fresh Ham With Citrus And Rye Recipes

FALL APART FRESH HAM ROAST - OVEN ROASTED

Steps:

• Brine roast for 3-6 hours then pat dry. (Instructions below!)
• Prep your ham! Cut the top fat layer in a diamond pattern or in parallel lines for seasoning!
• Preheat oven to 350º
• Place ham into a 13×9 inch baking dish.
• Season generously with salt and pepper on all sides of your ham roast. Make sure to rub the seasoning into the diamond-shaped or parallel lines cup on the fat layer.
• Add 2 - 3 cups of cold water to the baking pan... The water level needs to come up about 1 inch on the sides of your roast.
• Tightly cover your shallow roasting pan or baking dish with foil to seal in steam.
• Place prepared roast into the oven for 2 hours, or until the internal temperature reaches 145º. For food safety make sure your ham reaches at least 145 degrees internally! For a bigger ham roast, you should use less salt and a longer soak time. The reason for this is to let the solution penetrate the ham evenly all the way to the bone without making the outside too salty. Smaller hams require more salt and a shorter soak time. After 2 hours of roasting, remove roast from the oven.
• Turn the oven temperature up to 450º
• Remove foil from pan.
• Mix maple syrup and balsamic vinegar and bast roast with that.
• Place ham roast in the oven, and set the timer for 10-15 minutes of cook time. Baste roast every 5 minutes or as often as you like at this stage of cooking!
• After 10-15 minutes, turn the ham roast over and baste the other side, roast for another 10-15 minutes to brown both sides. (The water will ALMOST be cooked out, but there should be a little left for basting before serving.)
• After browning, remove your roast from the oven, and let it cool for at least 10 mins.
• For best results, use a spoon and take the remaining liquids from the bottom of your baking dish and cover your baked ham roast with them. This gives the roast back all those yummy flavors that have cooked down through the roasting process!

FRESH HAM ROASTED WITH RYE BREAD AND DRIED FRUIT STUFFING

Steps:

• Have your butcher bone and butterfly the ham and score the fat in a diamond pattern. Preheat oven to 350 degrees. Combine 2/3 of the garlic, 2/3 of the caraway seeds, 3 teaspoons of the salt and pepper to taste and rub the mixture over the inside and outside of the pork. Set aside.
• Heat the olive oil in a medium skillet over medium heat. Add the remaining garlic and the onion and cook until soft, about 5 minutes. Place in a large bowl with the bread cubes, prunes, apricots, apple, rosemary, egg, remaining caraway seeds, remaining teaspoon salt and pepper to taste. Mix until well combined.
• Open out the pork, spread the stuffing, fold the pork around it and tie securely with twine. Place in a large, deep roasting pan and pour in the chicken broth. Bake, basting from time to time, until the roast reaches 145 degrees on a meat thermometer, about 3 1/2 hours. Let stand for 15 minutes. Degrease the pan juices, slice serve passing the juices separately.

SPICE-RUBBED FRESH HAM WITH CITRUS GLAZE

Steps:

• Score fat on ham in a 3/4-inchwide diamond pattern. Finely grind fennel, coriander, and peppercorns in a spice mill or clean coffee grinder. Transfer to a bowl; stir in zests and salt. Rub mixture over ham, wrap in plastic, and refrigerate 1 to 3 days.
• Unwrap ham; let stand at room temperature 1 to 2 hours. Preheat oven to 325 degrees. Combine 2 cups water, grapefruit wedges, and lime halves in a roasting pan. Set ham on a wire rack in pan. Bake, basting every hour, and covering with parchment-lined foil after 1 hour, until a thermometer inserted into bottom part (avoiding bone) reads 140 degrees, about 4 hours, 30 minutes (about 20 minutes per pound). Remove from oven; let rest 45 minutes.
• Meanwhile, increase heat to 400 degrees. On a rimmed baking sheet, toss assorted cut citrus with oil and sprinkle generously with sugar. Roast, turning once, until browned, about 40 minutes.
• While meat is resting, cook honey, sugar, and 1/4 cup water in a saucepan over medium-high heat, stirring, until deep golden, about 8 minutes. Remove from heat; slowly stir in citrus juices. Bring to a boil; cook until reduced to 1 cup, about 3 minutes. Brush 3 tablespoons glaze over ham.
• Serve ham with roasted citrus, pomegranate, fennel crowns, and remaining glaze.