Fresh Ham, Fine Cooking Style
Back at the Big Summer Potluck – I know! I know! When am I ever going to shut up about the Big Summer Potluck? Hmm. Not sure. It was too awesome. Anyway, we met Lisa, the managing editor of Fine Cooking magazine and we all took home a copy of the latest issue. And then I followed Lisa on Twitter. A few weeks ago, I saw this tweet from her:
I was intrigued! In my latest shipment from the CSA, I got this, and I wondered, what do I do with this fresh ham roast?
So, I said this:
As it turns out, no – it’s in the new issue with the glorious croquembouche on the cover. So, I found the new issue and now not only do I want to make a croquembouche, but I got to try the amazing fresh ham recipe. As it happens, the article even mentions 8 O’Clock Ranch as a good source to get the ham – exactly where mine came from! This recipe was meant to be!
Fresh ham is actually not really ham like we think of it at all – it’s not cured or aged or pickled – the “ham” just refers to part of the pig the meat comes from, usually used for making ham as we think of it.
My ham was smaller than what the recipe called for so I scaled the marinade back a little.
Here are the players – that giant green thing is actually a lemon, brought to us fresh from Florida by friends. Along with the giant lemon, we have garlic, rosemary and salt and pepper. That’s it! You make a paste in a food processor with some lemon zest and the rest of the ingredients, rub it all over the ham and tuck it away in the fridge for 12 – 24 hours.
The next day, it slow roasts and the smells may be so good that you might forget to take a picture before it is sliced up and served with a delectable sauce.
We enjoyed it – it was something a little different, although I think I still might have overdone the marinade a bit. I thought it all tasted quite lemony and my husband thought it all tasted quite rosemaryish. What we really loved though was the leftovers! The article provided three different ways to use the leftovers and I went with the Ham and Polenta Spoonbread.
It’s like a corn bread pudding with meat, and what’s not to like about that? It had serious comfort food quality, but yet was sophisticated in flavor.
So, that little fresh ham that I had no idea what to do with , became two great, different meals. I told Lisa on Twitter and guess who saw my tweet?
Mark Scarbrough, one of the authors of the article! What a fun, small little world Twitter has made. I think I like this world quite a bit, actually.