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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?