Fresh Ham

Recipes

We are so very blessed to have fresh, nitrate-, salt- and preservative-free pork any time we want it; however, the first time my husband put a big beautiful fresh ham roast in front of me I had no idea how to cook it! I’ve spent the last four years experimenting and brining the pork and slow cooking it produces amazing results that will change the way you feel about spiral-cut honey baked grocery store hams.

Ham roast from our farm.

Ham roast from our farm. Photo courtesy: Rachel Durrent

Fresh Pork Roast

Prep time: 7 minutes

Inactive Prep Time: 8-12 hours

Cook time: 20 minutes per pound

 

Ingredients

Fresh Pork Roast (picnic, butt, or ham)

½ cup salt

Rub:

2 tsp fresh thyme, stemmed

2 tsp fresh rosemary, stemmed and minced

2 tsp coarsely ground pepper

1 tsp dried bay leaves, crushed

pinch ground cloves

3 garlic cloves, sliced

 

Directions:

Stir salt in 6 cups water until it dissolves. Submerge roast, cover with plastic wrap, and brine in the refrigerator overnight.

Approximately two hours prior to desired mealtime, preheat oven to 325°F. Remove roast from brine and pat dry with paper towels. Combine rub ingredients in a small bowl. Cut several slits into roast, approximately 1” deep using a steak knife. Insert garlic into prepared slits. Massage rub into roast. Place roast into a dutch oven and add ½ cup water to the bottom of the pot. Cook uncovered, for approximately 20 minutes per pound, or until internal temperature reaches 145°F -160°F.

Nutrition Facts

Serving Size: 3 oounces

Amount per Serving

Calories                   183

Total Fat                   9g

Sat fat                       3g

Trans fat                   0g

Cholesterol                78mg

Carbohydrate            0g

Sugar                        0g

Fiber                          0g

Protein                       24g

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