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Ham. Fresh ham..............
It was ashame to waste so much of this beautifully browned and succulent ham. I started this on a Sunday. It baked and we anticipated a good Sunday dinner. But it took too long. Wish I had used the convection option for roasting because we may have had it that very evening.
Since it looked like the damn ham wouldn't be cooked through until 8:30 or 9:00 that evening....we ended up eating leftover chicken. (Which was good, mind you, but not what the tastebuds were set for...you know).
The next day Doug went to the hospital and well......that ham sat wrapped up for a few days. For what it's worth, wrapping a cooked fresh ham in foil and then popping it in a large freezer bag to refrigerate - that keeps it very well! So, we had some later....and I had some on my own between trips to the hospital and home.
Anyhoo......here is what you need to do:
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.
It was a beauty....too bad I did not start the cooking process an hour and half earlier. Is this magazine recipe a keeper? Absolutely. I just need to make it an earlier project.
Read More at Epicurious magazine
I will be sending this to CreamPuffs in Venice for her roundup of Magazine Monday. Surf over to visit the Creampuff and see what else is shaping up in her neck of the woods :-)
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