Tuesday, January 11, 2011

Christmas Hams

Hello All,

As my side of the family gathered together on New Year's Eve to celebrate our belated Christmas, excitement was high.  We have not seen my parents since July when we were downeast for our annual family lobsterfest.  So it was wonderful to see them.  Bringing all of our family together tends to be a bit on the...um...how shall we say...boisterous side.  It's a little crazy and loud, but a good time was had by all.  Another highlight for me was being able to see a family member who is very ill with cancer looking much better then I thought he would.  .

Speaking of those two hams, I thought I'd give a little recipe for them that will be guaranteed to knock your socks off.  This is not my recipe, it is the brainchild of the people who own and run our wonderful meat, egg & milk CSA.  Last year, when we ordered pork from them, we only got the bacon smoked.  This year, I asked them to smoke bacon, a ham steak or two, a shoulder and a ham.  So, for Christmas, I prepared a smoked butt and a roasted shoulder.  The differences in the flavor were many obviously as the shoulder was not smoked and the butt was.  But, they both had their serious charms. 

This is the smoked ham, nothing unusual about it's appearance. 

The prep is just as it would be for a store bought ham, except this one is not fully cooked, which is what most folks are used to getting from the store.  It also isn't injected with salt water solution  and chemicals which can be up to 15% of the weight you are paying for.  Do you like pineapple slices on yours?  Or maybe a glaze?  This recipe is a combination of rub and glaze...totally outstanding flavors!

Place ham skin side up in a large dutch oven.  Preheat oven to 450 degrees.  Take knife and poke about 15 holes all over the ham.  Slide in cloves of garlic into the slits to deeply flavor the meat.

Take your favorite rubbing spice.  Apply 4 tablespoons to the pork and massage into the meat.

Pour apple sauce (about 12-24oz) or last year's peach or apricot preserve over the pork. I used this year's applesauce canned earlier in the season.

Sprinkle w/ 1-2 table spoons of kosher salt
Place in the now very hot oven, uncovered, at 450*F for the next 45 mins.

After 45 mins, cover the pot, turn the oven temperature down to 300*F and walk away.

Come back when the smell of your roast is making everyone in the house drool (3hrs unsually) and peek

It will be ready to serve with mashed potatoes or rice when the meat pulls away from the bone with the greatest of ease.

Let the meat sit about 30 mins. in the, by now, heavenly gravy so it might draw up some of the juices.

Slice and serve! 

Ohhhh so yummy!  Give it a try, I promise you won't be disappointed. 

Wishing you some heavenly pork dinner of your own, ~Peacemom


small farm girl said...

Great. Now I'm hungry. lold

Dog Trot Farm said...

That looks sooooo delicious! I am definetly going to give this recipe a try, thanks for sharing. How are the snowy conditions in Vermont?