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Fresh Ham

posted May 1, 2011, 6:26 AM by C Compton
I was writing in my last post about this recipe while it was still smoking.  It turned out to be very delicious-- just like a ham should be.  Many folks were confused about making a ham.  One person said "How hard could that be?  You just toss it in the oven."  Well that would be true if I were just re-heating a ham someone else made.  I wasn't.  I was making a ham.  That process starts with a fresh or green ham; meaning un-cured.  That is basically a freshly butchered top half of the hind leg of a hog which should have all the fat and skin still intact.  This cut of pork is also called a ham and that is what causes most of the confusion about, well, hams.  The green ham is then soaked in a brine solution for 1/2 day per pound or in this case 10 days.  It is true that there are dozens of sources for hams that have already undergone this process with whatever assembly line processes they use.   Without it you have a very nice pork roast, but with it you have the salty, sweet, tender, and juicy delight we call ham. So, I guess the real question is, even though I know I am one of the few that will actually take the time, is it worth the effort?  Yes!

The process etc... is highlighted in the last post.  The finished product can been seen in the photo album under the pork section or by following this link.
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