I’ve been holding onto a recipe for Roast Fresh Ham from America’s Test Kitchen/Cook’s Illustrated for a few years now. I could never figure out how to get a fresh (uncured) ham. …

I’ve been holding onto a recipe for Roast Fresh Ham from America’s Test Kitchen/Cook’s Illustrated for a few years now. I could never figure out how to get a fresh (uncured) ham. …

Our Slow-Roasted Fresh Ham recipe will not disappoint. We developed a recipe for moist, succulent meat that boasts a show stopping centerpiece for Easter Dinner.

Our Slow-Roasted Fresh Ham recipe will not disappoint. We developed a recipe for moist, succulent meat that boasts a show stopping centerpiece for Easter Dinner.

With just a few seasonings rubbed on a day ahead, a slow-roasted fresh ham (that is, an uncured, unsmoked hind leg of a hog), becomes a juicy, fork-tender, and fragrant holiday centerpiece.

Fresh Ham with Rosemary, Garlic, and Lemon

With just a few seasonings rubbed on a day ahead, a slow-roasted fresh ham (that is, an uncured, unsmoked hind leg of a hog), becomes a juicy, fork-tender, and fragrant holiday centerpiece.

Get this all-star, easy-to-follow Fresh Ham recipe from Paula Deen

Fresh Ham

With just a few seasonings rubbed on a day ahead, a slow-roasted fresh ham (that is, an uncured, unsmoked hind leg of a hog), becomes a juicy, fork-tender, and fragrant holiday centerpiece.

Fresh Ham with Rosemary, Garlic, and Lemon

With just a few seasonings rubbed on a day ahead, a slow-roasted fresh ham (that is, an uncured, unsmoked hind leg of a hog), becomes a juicy, fork-tender, and fragrant holiday centerpiece.

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

Fresh Ham With Maple-Balsamic Glaze

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

Fresh Ham: Try the uncured kind this Easter if you're looking for something different - Pittsburgh Post-Gazette

Fresh Ham: Try the uncured kind this Easter if you're looking for something different - Pittsburgh Post-Gazette

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