Cook the Issue 2010: Fresh Ham with Rosemary, Garlic, and Lemon - FineCooking.com

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Cook the Issue 2010
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Cook the Issue 2010: Fresh Ham with Rosemary, Garlic, and Lemon

By liamsaunt, member

January 23rd, 2011

So here it is: the giant fresh ham.  It did end up being a shank piece (I had questioned that over in the forums).  For whatever reason. it was completely cooked after three hours and 30 minutes, not the four to four and 1/2 hours suggested in the recipe. Everyone liked this--after everyone took what they wanted for leftovers, I have just enough left to squeak out the other two fresh ham recipes in half quantities.  The fatty parts were definitely the favorite pieces for everyone at the table.

I did not have a chance to get a photo of the sliced ham, everyone was too eager to eat!


posted in: Gallery
Comments (4)

ICDOCEAN1 writes: I forgot to ask if you made any changes in roasting times and temperatures. Posted: 8:30 am on January 24th

ICDOCEAN1 writes: We had the ham last night after having to cancel on Saturday because of snow. I have to post my picture so I'll make note of the changes in cooking time.

Looks good and I don't have a ton of leftovers either, but enough for one more meal for two and the bone of course.

All in all a good recipe and yet another cut of pork that is on my permanent grocery list along with the bone-in pork loin roast that I made for Christmas, that was a real bargain $1.65 a pound at Costco. I am so tired of tough dry pork these days, but the two cuts are all about moist and tender. Posted: 7:24 am on January 24th

Pielove writes: Looks great-- good thing you were paying attention to the temperature. That reminds me, I still have the bone from my fresh ham in the freezer waiting for a pot of beans. Posted: 9:53 pm on January 23rd

kitchengoddess writes: I found that mine was done 1 hour sooner also. I didn't end up having enough left over to do anything other than the noodle recipe. If you like your noodles saucier make sure to make a bit more of the sauce than what it calls for. Posted: 8:50 pm on January 23rd

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