Fresh Ham
from The Grassfed Gourmet Cookbook by Shannon Hayes
1/2 leg of pork (about a 7- or 8-pound fresh ham), preferably with the skin on
Sage and Thyme Pork Rub (see below)
Preheat oven to 325 degrees Fahrenheit
Bring the ham to room temperature. Set the ham on a large cutting board, widest side down, skin side up. If the skin is still on the roast, use a very sharp knife to cut a series of 1-inch gashes all over the skin. Try to cut down to the meat without piercing it, and make about 30 to 40 gashes. Stuff the Sage and Thyme Pork Rub into the gashes, then rub the remainder on the bottom of the roast and any other exposed meat. Do not rub any of the mixture directly on the skin. If the roast does not have the skin, simply rub the herb mixture all over the meat.
Set the meat in a large roasting pan, insert a meat thermometer, and roast until the internal temperature registers 145 to 148 F, about 3 hours, or 20 to 22 minutes per pound. Remove the roast from the oven, tent loosely with foil, and allow it to rest for 20 to 30 minutes before serving. The internal temperature should rise 5 to 10 degrees F.
from The Grassfed Gourmet Cookbook by Shannon Hayes
1/2 leg of pork (about a 7- or 8-pound fresh ham), preferably with the skin on
Sage and Thyme Pork Rub (see below)
Preheat oven to 325 degrees Fahrenheit
Bring the ham to room temperature. Set the ham on a large cutting board, widest side down, skin side up. If the skin is still on the roast, use a very sharp knife to cut a series of 1-inch gashes all over the skin. Try to cut down to the meat without piercing it, and make about 30 to 40 gashes. Stuff the Sage and Thyme Pork Rub into the gashes, then rub the remainder on the bottom of the roast and any other exposed meat. Do not rub any of the mixture directly on the skin. If the roast does not have the skin, simply rub the herb mixture all over the meat.
Set the meat in a large roasting pan, insert a meat thermometer, and roast until the internal temperature registers 145 to 148 F, about 3 hours, or 20 to 22 minutes per pound. Remove the roast from the oven, tent loosely with foil, and allow it to rest for 20 to 30 minutes before serving. The internal temperature should rise 5 to 10 degrees F.
Sage and Thyme Pork Rub
from The Grassfed Gourmet Cookbook by Shannon Hayes
Make in a food processor.
1/4 cup dried sage
2 tablespoons dried thyme
1 tablespoon dried oregano
2 tablespoons coarse salt
1 tablespoon freshly ground black pepper
4 cloves garlic
from The Grassfed Gourmet Cookbook by Shannon Hayes
Make in a food processor.
1/4 cup dried sage
2 tablespoons dried thyme
1 tablespoon dried oregano
2 tablespoons coarse salt
1 tablespoon freshly ground black pepper
4 cloves garlic
