cooking a raw ham
cooking a raw ham
Hello All,
Need some advice on roasting a boneless raw ham - 10.8 lbs.
Brine? If so, using what ratio of salt/cure ?
A rub? if so, what recipe - pre-packaged?
I took the hock off - it looks like a large basketball all tied up.
It has been frozen 14 days at -15 F. (so, no trich.)
Thank you,
Doug
Need some advice on roasting a boneless raw ham - 10.8 lbs.
Brine? If so, using what ratio of salt/cure ?
A rub? if so, what recipe - pre-packaged?
I took the hock off - it looks like a large basketball all tied up.
It has been frozen 14 days at -15 F. (so, no trich.)
Thank you,
Doug
Doug, I guess you need to tell us more about what you are planning. I have roasted many fresh hams and had wonderful roasted pork for a large group of people. I always seasoned it with salt and pepper. But when I have a fresh ham and treat it with salt and cure#1 for an long time and then roast it I get a nice roasted ham, that is pink inside and ham flavored. Again if you want to smoke the ham after you cure it, the treatment will be much different. So tell us what you have in mind and we will be glad to help.
Ross- tightwad home cook
Hi Doug,
As Ross answered you still need to give us more specific information. If you want a cured ham and want to do the whole leg at once, the procedure is not that simple if you have never done it before. I would advise that you read the section on hams here:http://www.wedlinydomowe.com/hams-other-meats/hams
If you want to prepare a roast leg of pork, that is a different story. Please be more specific and we can certainly provide some advice.
As Ross answered you still need to give us more specific information. If you want a cured ham and want to do the whole leg at once, the procedure is not that simple if you have never done it before. I would advise that you read the section on hams here:http://www.wedlinydomowe.com/hams-other-meats/hams
If you want to prepare a roast leg of pork, that is a different story. Please be more specific and we can certainly provide some advice.
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Doug, this link might help: http://wedlinydomowe.pl/en/viewtopic.php?t=4830
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
CW , the site you referred me to will be helpful when I do a Ham.
I wanted as I've posted a roast leg of pork. I think I've found a
recipe. Salt/Pepper rub - overnight in the fridge and roast at 450 F
for 30 minutes - lower heat to 350 - continue till IMT is 150F
I wonder how I'm going to mess this up.
Thanks all,
Douglas
I wanted as I've posted a roast leg of pork. I think I've found a
recipe. Salt/Pepper rub - overnight in the fridge and roast at 450 F
for 30 minutes - lower heat to 350 - continue till IMT is 150F
I wonder how I'm going to mess this up.
Thanks all,
Douglas
I like to roast at 325°F for at least 30 minutes per pound until the internal temperature hits 165°F. I score the fat with a sharp knife into 1 inch squares including the skin. Be generous with the salt and pepper and just a light dusting of italian seasoning is pleasing. It is hard to over cook pork so allow plenty of time.
Ross- tightwad home cook
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If the interior has not been compromised by injecting or probing and the like, you can safely finish with a 3 minute holding time at 145 degrees F if you wish.
Fresh ham is excellent done in the style of pernil.
Here's a link with some tips on getting nice crispy bubbly skin:
http://www.seriouseats.com/2011/12/the- ... ulder.html
Fresh ham is excellent done in the style of pernil.
Here's a link with some tips on getting nice crispy bubbly skin:
http://www.seriouseats.com/2011/12/the- ... ulder.html
Godspeed!
Bob
Bob
Yummy roast leg of pork
The roast came out delicious!! I did make one mistake though; I bought a spice shaker from Costco - "Chipotle" - I rubbed it all around roast. The spice taste on the surface of the ham tasted chemically - I sliced off the surface of the roast and underneath it was juicy and
delicious to me.
I was trying to get creative.
I'm giving some to my "taster" - Carbonaia tonight. Everything I make and taste in the order of Charcuterie is new to me so I have no "taste data base" to compare. Carbonaia will let me know in short order!
I will get caught up on posting photos as soon as I get the photos back from Costco.
Doug
delicious to me.
I was trying to get creative.
I'm giving some to my "taster" - Carbonaia tonight. Everything I make and taste in the order of Charcuterie is new to me so I have no "taste data base" to compare. Carbonaia will let me know in short order!
I will get caught up on posting photos as soon as I get the photos back from Costco.
Doug
Roasting temp.
Asirllih -
I think your suggestion is very correct!. Your IMT suggestion of 165F would have been perfect as I roasted till IMT was 150F and the dead center of the roast was a teeny bit
raw. The hot gravy took care of that!
Thanks - learned something!
Doug
I think your suggestion is very correct!. Your IMT suggestion of 165F would have been perfect as I roasted till IMT was 150F and the dead center of the roast was a teeny bit
raw. The hot gravy took care of that!
Thanks - learned something!
Doug
Doug, Find the spice shaker and post the ingredients list for us. We might be able to find an answer to the odd taste. My preferrence for seasoning a pork roast is to salt and pepper it very well with kosher salt and freshly ground black pepper about half a day before I roast it.
Ross- tightwad home cook
Chipotle spice
The brand name is "Grizzly Joes" - Chipotle.
ingredients are; Chipotle peppers, chili powder, sea salt, garlic, paprika, sugar, mustard, onion and black pepper.
All the ingredients looked good but something made it taste chemically. Maybe some of the ingredients were substandard, don't know for sure but I won't use this anymore - unless
there is a special way to use it, for now it's salt and black pepper for future roasts.
Thanks - Doug
ingredients are; Chipotle peppers, chili powder, sea salt, garlic, paprika, sugar, mustard, onion and black pepper.
All the ingredients looked good but something made it taste chemically. Maybe some of the ingredients were substandard, don't know for sure but I won't use this anymore - unless
there is a special way to use it, for now it's salt and black pepper for future roasts.
Thanks - Doug