Roast Fresh Ham Recipes

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GINGER BEER-BRAISED AND SWEET MUSTARD-GLAZED FRESH HAM ROAST



Ginger Beer-Braised and Sweet Mustard-Glazed Fresh Ham Roast image

Provided by George Graham - AcadianaTable.com

Time 3h30m

Yield 4 to 6

Number Of Ingredients 12

1 (4 to 5-pound) fresh ham roast
Apple juice
¼ cup salt
1 tablespoon canola oil
1 tablespoon freshly ground black pepper
1 4-pack ginger beer
2 medium yellow onions, cut in half
2 large apples, cut in half
1 tablespoon minced garlic
4 sprigs fresh rosemary
1 cup Dijon mustard
2 tablespoons sugarcane syrup

Steps:

  • Place the ham in a container with a tight-fitting lid. Add enough apple juice to cover and stir in the salt to combine. Cover and place in the refrigerator for 6 hours or overnight. Remove from the container, rinse any excess salt from the meat, and pat dry.
  • Preheat the oven to 350ºF. In a large skillet over medium-high heat, add the oil and heat until sizzling hot. Sprinkle the ham roast with black pepper and brown on both sides, 5 to 8 minutes.
  • Remove the roast from the skillet and place in an ovenproof baking pan. Add enough ginger beer to come halfway to ¾ the way up the side of the roast (do not cover in liquid). Place the onion and apple halves around the roast. Add the garlic and submerge the rosemary in the braising liquid. Cover and place in the oven for 2 hours or until the roast is fork tender.
  • Meanwhile, make the glaze by combining the mustard and sugarcane syrup in a mixing bowl. Keep at room temperature for later.
  • Remove the roast from the oven and uncover. Remove the onion halves and rosemary stems. Pour off all but 1 cup of the braising liquid and reserve. Brush on the mustard glaze, covering the top and all sides with a generous coating. Return the roast to the oven and bake uncovered until the glaze sets and just begins to brown on top, 20 to 30 minutes.
  • For serving, slice the ham roast against the grain and serve with any remaining pan juices and mustard glaze on the side. Garnish with a sprig of fresh rosemary. I suggest serving this ham roast with a big bowl of mustard potato salad, a loaf of rustic farmhouse bread, and mugs of ice-cold beer.

ROASTED FRESH HAM



Roasted Fresh Ham image

This is a huge piece of meat that is simple to prepare and inevitably leads to applause and awe. A fresh ham weighing in at north of 15 pound yields the variety of doneness needed for a big party of eaters: well-done white meat, pink slices for the medium-rare crowd, and crispy fat and dark-meat bits from the shank for those who like to snack. If there are leftovers the next day, carve the rest of the meat from the bone and make yourself a phenomenal ham sandwich. Then use the bones for stock and soup!

Provided by Matt Lee And Ted Lee

Categories     dinner, roasts, main course

Time 4h30m

Yield 12 to 14 servings

Number Of Ingredients 6

1 16-to-18-pound fresh ham
1 1/2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons fresh thyme (from 14 to 16 stems)
2 cups plus 2 tablespoons dry white wine
1/4 cup half-and-half

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.

Nutrition Facts : @context http, Calories 1156, UnsaturatedFat 48 grams, Carbohydrate 2 grams, Fat 87 grams, Fiber 0 grams, Protein 80 grams, SaturatedFat 30 grams, Sodium 823 milligrams, Sugar 1 gram

ROAST FRESH HAM



Roast Fresh Ham image

Provided by James Beard

Categories     Mustard     Pork     Roast     Fall     House & Garden

Number Of Ingredients 5

Burgundian Mustard
2 tablespoons finely chopped sour pickle
1 tablespoon finely chopped sweet pickle
1 cup Dijon mustard
1 teaspoon cognac

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.

ROAST FRESH HAM WITH CIDER GLAZE



Roast Fresh Ham with Cider Glaze image

Provided by Food Network Kitchen

Categories     main-dish

Time 7h15m

Yield 12 to 14 servings

Number Of Ingredients 11

One 12- to 14-pound fresh ham, bone in and skin on
1 cup chopped flat-leaf parsley leaves
12 fresh sage leaves, chopped
6 large cloves garlic, peeled and chopped
1/4 cup whole-grain mustard
1/2 teaspoon red pepper flakes
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 large Spanish onions, trimmed and cut into 1-inch wedges
1 gallon apple cider

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.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

FALL APART FRESH HAM ROAST - OVEN ROASTED



Fall Apart Fresh Ham Roast - Oven Roasted image

Fresh ham roasts are moist, tender, flavorful, and incredibly delicious. "How do I cook a ham roast?" Good question! I've got a simple ham roast recipe and easy tips for cooking any fresh ham roast!

Provided by Juliea Huffaker

Categories     American

Time 48m

Number Of Ingredients 6

A 3 - 5 lb fresh uncooked ham roast (not cured)
2 1/2 cups of water
Salt
Fresh Ground Black Pepper
1/2 cup real maple syrup
1/4 cup balsamic vinegar

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!

Nutrition Facts : Calories 69 calories, Fat 2 grams fat, Protein 11 grams protein, ServingSize 2 oz, Sodium 26% milligrams sodium

ROAST FRESH HAM WITH ONION STUFFING



Roast Fresh Ham with Onion Stuffing image

Tired of turkey? Fly the coop! Try something new for the holidays: stuffed ham.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h10m

Yield 8

Number Of Ingredients 10

1 pork boneless leg (fresh ham), 4 pounds
Salt
3 cups water
6 medium onions, chopped (3 cups)
2 cups soft bread cubes (3 to 4 slices)
1 egg, beaten
2 tablespoons butter or margarine
1 tablespoon dried sage leaves, crushed
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 325°F. Spread pork flat; sprinkle lightly with salt.
  • Heat water to boiling in 2-quart saucepan; add onions. Cook 5 minutes; drain. Mix onions and remaining ingredients. Spread half of the stuffing over pork; roll up. Fasten with metal skewers.
  • Place pork fat side down on rack in shallow roasting pan. Spoon any remaining stuffing over top of pork. Insert meat thermometer so tip is in center of thickest part of pork and does not touch stuffing. Roast uncovered 3 to 3 1/2 hours or until thermometer reads 165°F.
  • Cover pork with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 170°F. (Temperature will continue to rise about 5° and pork will be easier to carve as juices set up). Remove foil and skewers. Cut into slices.

Nutrition Facts : Calories 515, Carbohydrate 12 g, Cholesterol 160 mg, Fat 1, Fiber 0 g, Protein 40 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 650 mg

FRESH HAM WITH CRACKLINGS AND PAN GRAVY



Fresh Ham with Cracklings and Pan Gravy image

Categories     Beer     Mustard     Roast     St. Patrick's Day     Ham     Gourmet

Yield Serves 8 with leftovers

Number Of Ingredients 17

an 8- to-10 pound fresh ham (shank and leg of pork)
vegetable oil for rubbing the ham
1 tablespoon coarse salt
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon crumbled dried sage
1/2 teaspoon pepper
1 teaspoon English-style dry mustard
12 ounces beer (not dark)
watercress sprigs for garnish
For the gravy
2 tablespoons all-purpose flour
1 cup beef broth
1/2 teaspoon English-style mustard
1/4 teaspoon crumbled dried sage
1/8 teaspoon dried thyme, crumbled
1/4 teaspoon sugar
2 teaspoons cider vinegar

Steps:

  • With a small sharp knife prick the ham skin all over, make 4 parallel 1/2-inch-deep incisions through the skin the entire length of the ham, and rub the ham lightly with the oil. In a small bowl rub together the coarse salt, the thyme, the sage, the pepper, and the mustard and rub the mixture over the entire surface of the ham. Put the ham on a roasting rack set in a roasting pan and put the pan in a preheated 500°F. oven. Reduce the temperature immediately to 325°F.> and roast the ham for 1 hour. Pour half the beer over the ham, roast the ham for 30 minutes more, and pour the remaining beer over the ham. Roast the ham for 2 1/2 hours more, or until a meat thermometer registers 170°F., and let it cool on the rack in the pan for 15 minutes. Pull off the brown crisp skin, leaving the layer of fat on the ham, with scissors cut the skin into small pieces, and arrange the cracklings in one layer in a baking pan. Sprinkle the cracklings with salt and bake them in the middle of a preheated 350°F. oven, stirring occasionally, for 15 minutes, or until they are crisp and browned. Transfer the cracklings to paper towels and let them drain. Cut the remaining fat from the ham, slice the meat thinly across the grain, and arrange it on a platter. Keep the ham warm, covered.
  • Skim off the fat from the juices in the roasting pan, add 1 cup water, and deglaze the pan over moderate heat, scraping up the brown bits. Transfer the liquid to a saucepan. In a small bowl whisk together the flour and 1/4 cup of the broth until the flour is dissolved and whisk the mixture into the deglazing liquid with the remaining 3/4 cup broth, the mustard, the sage, the thyme, and the vinegar and pepper to taste, and simmer the gravy, whisking, for 5 minutes.
  • Garnish the ham with the cracklings and the watercress sprigs and serve it with the gravy.

FRESH HAM WITH MAPLE-BALSAMIC GLAZE



Fresh Ham With Maple-Balsamic Glaze image

Think beyond pink. Here is a recipe for a fresh ham - uncured, unsmoked, straight from the butcher - roasted slowly in the oven beneath a shower of salt and pepper, glazed with maple syrup and balsamic vinegar, and finished with a mixture of toasted pecans and candied ginger. It makes for a holiday centerpiece of some distinction, and marvelous sandwiches afterward. Those with access to good pork, free-ranging and fed well, with lots of fat, do not have to brine the meat before cooking. But if you're picking up a supermarket ham, it is a good bet to do so.

Provided by Sam Sifton

Categories     dinner, project, main course

Time 3h30m

Yield 10 to 12 servings

Number Of Ingredients 8

1 10- to 12-pound butt or shank portion fresh ham, skin on
4 teaspoons kosher salt
4 teaspoons ground black pepper
1 cup maple syrup
1/2 cup balsamic vinegar
1 teaspoon ground cinnamon
1/2 cup pecans, toasted
1/2 cup candied ginger

Steps:

  • Heat oven to 450 degrees. Using a sharp knife, score entire surface of ham in a diamond pattern, cutting down just through the skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with salt and pepper, pressing it into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven.
  • After 20 minutes, reduce oven to 300 degrees. In a small bowl, whisk together maple syrup, balsamic vinegar and cinnamon. Baste ham hourly with mixture, as well as with fat from the bottom of the pan, roasting until the very center of the ham reaches an internal temperature of 145 degrees, 2 1/2 to 3 hours total cooking time. (Begin checking at 2 hours, inserting a meat thermometer into the absolute center of the roast.)
  • Put the toasted pecans and candied ginger into a food processor and pulse lightly until crumbled and well combined.
  • When ham is done, remove it from roasting pan, shower with pecan-ginger mixture and cover it loosely with foil. Allow the meat to rest for 20 to 30 minutes. (Its internal temperature will rise to 150 or more as it rests.)
  • Tip roasting pan to the side so you can spoon off all the fat from the pan juices, then place pan on stove over medium-high heat. Scrape the bottom of pan to free any browned bits, skim any film off surface and season liquid as needed with salt and pepper. Pour into a gravy boat.
  • Carve ham into thick slices, drizzle with pan sauce and serve, passing remaining sauce on the side.

Nutrition Facts : @context http, Calories 1157, UnsaturatedFat 46 grams, Carbohydrate 28 grams, Fat 81 grams, Fiber 1 gram, Protein 73 grams, SaturatedFat 27 grams, Sodium 838 milligrams, Sugar 25 grams

ROASTED EASTER HAM



Roasted Easter Ham image

Fresh roasted ham is coated with an easy glaze of mustard and maple syrup. Great for an Easter buffet.

Provided by DOJAGRAM

Categories     Main Dish Recipes     Pork     Ham     Whole

Yield 10

Number Of Ingredients 5

1 (5 pound) bone-in ham
⅓ cup prepared yellow mustard
⅓ cup maple syrup
2 tablespoons brown sugar
2 teaspoons onion powder

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Rinse the ham and pat dry with paper towels.
  • Place the ham in a shallow roasting pan. In a small bowl, mix together the mustard, maple syrup, brown sugar and onion powder. Coat the ham entirely with the glaze using a spoon or brush.
  • Roast the ham uncovered for 2 hours in the preheated oven, or until heated through. Let it rest for about 15 minutes before carving to keep it from drying out.

Nutrition Facts : Calories 603.7 calories, Carbohydrate 10.6 g, Cholesterol 127.2 mg, Fat 42.4 g, Fiber 0.3 g, Protein 42.4 g, SaturatedFat 15.1 g, Sodium 3013.8 mg, Sugar 9.1 g

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From bbc.co.uk


ROASTED FRESH HAM WITH MAPLE-SPICE GLAZE RECIPE - LEITE'S CULINARIA
2021-03-21 Directions. Fire the oven up to 325°F (160°C). Put the Dickensian joint in a large roasting pan, preferably one that’s shiny enough to reflect lots of ambient heat and not a flimsy disposable pan that tips willy-nilly when you pick it up. Leave the roast in the pan on the counter. Mix the sugar, cinnamon, allspice, cloves, nutmeg, and salt ...
From leitesculinaria.com


FOOD NETWORK HAM GLAZE RECIPE - THERESCIPES.INFO
cooked ham, butter, brown sugar, honey, brown mustard,.... All information about healthy recipes and cooking tips
From therecipes.info


QUESTION: HOW TO COOK A FRESH HAM ROAST IN CROCK POT
2022-02-08 Preheat oven to 325 F. Wrap ham in foil and place, cut side down, in a pan with a roasting rack. Place pan in oven and cook (allow about 10 to 14 minutes per pound of meat.). When digital meat thermometer, inserted in thickest part of ham, registers 100 to 110 F, remove ham from oven and unwrap. QA.
From montalvospirit.com


ROASTED FRESH HAM WITH ORANGE GLAZE RECIPE | SAVEUR
2022-04-15 Transfer the ham to a plate and place the Dutch oven on the stove. (Keep the oven on.) To the empty Dutch oven, add ¼ cup of the orange juice and the orange marmalade and mustard. Turn the heat ...
From saveur.com


FRESH HAM ROAST IN CROCK POT - THERESCIPES.INFO
Place the ham face (flat side) down in the crockpot. Cover the top of the ham with the remaining brown sugar. Cover with lid (or foil if lid doesn't fit). Cook on low for 8-10 hours or high for 6-8 hours. Flip ham in the last hour or two to ensure that the top of …
From therecipes.info


10 BEST FRESH PORK HAM ROAST RECIPES | YUMMLY
The Best Fresh Pork Ham Roast Recipes on Yummly | Prosciutto And Mushroom-stuffed Pork Roast With Balsamic Glaze, Stuffed Pork Roast With Cranberry Sauce, Prosciutto-wrapped Pork Roast With White Wine And Herbs
From yummly.com


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