Carribean Jerkstyle Roast Fresh Ham Recipes

ROAST FRESH HAM WITH CIDER GLAZE

Steps:

• Rinse the ham and pat dry. To score the ham, use a serrated knife to make parallel cuts about an inch apart, across and through the skin into the fat. Cut diagonally across these first cuts to make a diamond pattern. In a food processor combine the parsley, sage, garlic, mustard, red pepper, salt, and pepper. Add 1/4 cup of the oil and pulse to a make a coarse paste. Rub the paste all over the ham, pressing it into the cuts. Cover the ham with plastic wrap, put on a pan, and refrigerate overnight. Remove ham from the refrigerator about 1 1/2 hours before cooking so the meat can come to room temperature. Preheat the oven to 450 degrees F. In a large roasting pan toss the onion wedges with the remaining oil. Place the ham on top of the onions and add 1 cup of the cider. Roast the meat for 30 minutes, reduce the oven temperature 300 degrees F. Cook the ham until an instant read thermometer inserted into the thickest part registers 150 degrees F. A 13-pound ham will take about 4 to 4 1/2 hours, about 20 minutes per pound. Meanwhile in a large saucepan bring the cider to a boil. Reduce the heat to a brisk simmer and cook the cider until syrupy and about 1 1/2 cups. Skim off any foam that comes to the surface as the cider reduces. During the last 1 1/2 hours of cooking the ham, brush the reduced cider over the roast every 30 minutes to glaze the skin. Let the cooked ham rest, loosely covered with foil, at room temperature for 30 minutes before carving. Reserve the onions and pan juices, skimming off any excess fat. Carve the ham and serve with the onion and pan juices.
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ROAST BEEF CARIBBEAN STYLE

Steps:

• Preheat oven to 300°. For sauce, mix first 13 ingredients., Cut 8 small slits in roast; fill with garlic halves. Mix 2 tablespoons oil, minced garlic, seasoned salt and pepper; rub onto roast., In a Dutch oven, heat remaining oil over medium heat; brown roast on all sides. Spoon 3 tablespoons sauce over roast, spreading evenly. Add 1 cup sauce to pan. Bake, uncovered, 30 minutes., Reduce oven setting to 250°. Top roast with an additional 3 tablespoons sauce. Cover pan; bake until beef is tender, 3 to 3-1/2 hours. Remove from oven; let stand 15 minutes., If desired, remove garlic halves before slicing. Serve roast with remaining sauce and lime wedges.

ROASTED FRESH HAM

Steps:

• Place a rack in lower third of oven and preheat to 425 degrees. Trim skin and excess fat from ham, leaving a layer of fat. Score ham all over in a diamond pattern of 1/2-inch-deep cuts about 1 1/2 inches apart.
• In a small bowl, combine salt, pepper and thyme, pinching and sifting mixture until thyme becomes fragrant. Pat mixture all over ham and into crevices.
• Place ham fat-side up on a rack in a large roasting pan and roast uncovered for 1/2 an hour. Turn heat down to 350 degrees, pour 2 cups wine and 1/2 cup water into pan and loosely tent with aluminum foil. Continue to roast, basting every hour. Add water to pan, if necessary, to keep pan juices from scorching; bake until a meat thermometer pressed into thickest part of ham reads 155 degrees, about 3 1/2 hours.
• Let ham stand 15 to 20 minutes before carving. Pour pan juices and remaining 2 tablespoons wine into a small saucepan and simmer about 2 minutes. Turn off flame, add half-and-half, and serve with ham.

ROAST FRESH HAM

Steps:

• Ham
• The pork leg cut or fresh ham is quite versatile. It may be cooked either boned or with the bone in. Because of its size, it takes the time to cook perfectly in an oven set for 325°F. or 300°F. The fat covering eliminates the need for basting, but an occasional basting with red or white wine or broth does help the flavor and keeps a delicious moisture in the meat.
• Rub the roast well with sage, freshly ground black pepper, and touch of garlic. Place on a rack in a shallow pan. Roast to an internal temperature of 175°F. Remove from the oven, and allow to stand for 15 minutes in a warm place before carving. Serve with Lyonnaise potatoes, sautéd apple slices, and Burgundian Mustard.
• Blend the finely chopped pickles thoroughly with the mustard and add the cognac. If sealed in a jar, this will keep for several days.