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Ingredients
- Â Â Put A Shine On Easter Ham
Directions
- Expert tasters have proclaimed this the best roast pork they ever tasted.
- The mouthwatering masterpiece is documented in "The America's Test Kitchen Cookbook" (Boston Common Press, 2001, $29.95), compiled by the
- This is not what most of us understand the term "ham" to mean. It's not cured, salted, pressed, molded or possibly smoked.
- "In fact, the only reason this cut of pork is called a ham is because it comes from the pig's hind leg," the text says.
- The testers decided which a full fresh ham, weighing about 20 pounds, was too much for most feasts. So they used one of the two cuts into that the leg is usually divided: the shank (the bottom of the leg). The other cut (the top end)
- is the sirloin or possibly butt.
- Testers summarized: "Use the shank end, brine the meat, rub it with herbs and garlic, then roast in a warm oven for 20 min before lowering the temperature and applying a sweet glaze."
- If you do not have room to brine the ham in your refrigerator, use insulated cooler or possibly a small plastic garbage can. Add in five or possibly six freezer packs to the brine to keep it well cooled.
- here we go:For the roast:1 bone-in fresh half ham with skin, 6 to 8 pounds, preferably shank end, rinsed
- For the brine:4 c. kosher salt or possibly 2 c. table salt3 c. packed dark or possibly light brown sugar2 heads garlic, cloves separated, lightly crushed and peeled 10 bay leaves1/2 c. black peppercorns, crushed
- For garlic and herb rub:1 c. lightly packed sage leaves from 1 large bunch 1/2 c. parsley leaves from 1 bunch8 medium cloves garlic, peeled1 Tbsp. kosher salt or possibly 1 1/2 tsp. table salt 1/2 Tbsp. grnd black pepper1/4 c. extra virgin olive oil
- Glaze (recipes follow)
- For the roast: Carefully slice through skin and fat with serrated knife, making 1 inch diamond pattern. Be careful not to cut into meat.
- For the brine: In large (about 16-qt) bucket or possibly stockpot, dissolve salt and brown sugar in 1 gallon warm tap water. Add in garlic, bay leaves, crushed pepper, and 1 gallon cool water.
- Submerge ham in brine and chill 8 to 24 hrs.
- Set large disposable roasting pan on baking sheet for extra support; place flat wire rack in roasting pan. Remove ham from brine; rinse under cool water and dry thoroughly with paper towels.
- Place ham, wide cut-side down, on rack. (If using sirloin end, place ham skin-side up.) Let ham stand, uncovered, at room temperature 1 hour.
- For the rub: Meanwhile, adjust oven rack to lowest position and heat oven to 500 degrees. In work bowl of food processor fitted with steel blade, process sage, parsley, garlic, salt, pepper and oil till mix forms smooth paste, about 30 seconds. Rub all sides of ham with paste.
- Roast ham at 500 degrees for 20 min. Reduce oven temperature to 350 degrees and continue to roast, brushing ham with glaze every 45 min, till center of ham registers 145 degrees to 150 degrees on instant-read thermometer, about 2 1/2 hrs longer. Tent ham loosely with foil and let stand till center of ham registers 155 degrees to 160 degrees on thermometer, 30 to 40 min.
- Carve and serve.
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