Servings: 12 to 14
On holidays, at my Grandpa LaFrieda’s house, we always had a fresh ham cooking. That ham was beautiful—it had a deep caramel–colored, sweet, sticky glaze on it that was covered in orange or tangerine slices—and cloves stuck all around it.
This recipe is excerpted from Meat.
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A very enticing recipe. Would like clarification on what is meant by "fresh ham" in the article. Do you mean an uncooked ham(cured, smoked but not fully cooked), or do you mean a fresh pork roast that is the same cut as what's used to make ham?If your recipe calls for an uncooked ham, can you please give some resources on where to find an uncooked bone-in ham? Most grocery stores carry pre-cooked ham, even the bone-in hams are already cooked.Thank you!
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