{"id":3709,"date":"2013-08-26T18:54:58","date_gmt":"2013-08-27T01:54:58","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=3709"},"modified":"2013-08-26T21:00:52","modified_gmt":"2013-08-27T04:00:52","slug":"fresh-ham-with-citrus-peel-fennel-seed-herb-crust","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/fresh-ham-with-citrus-peel-fennel-seed-herb-crust\/","title":{"rendered":"Fresh Ham with Citrus Peel & Fennel Seed Herb Crust"},"content":{"rendered":"

Pie Ranch<\/a> recently butchered one of their Berkshire pigs and I was lucky enough to get a fresh ham for our French Cooking on the Farm class. Although fresh ham is not typical in France (they love to cure this cut just like we do) the preparation is and can be applied to larger cuts of pork.<\/p>\n

\"Fresh<\/a><\/p>\n

Fresh Ham packed in Herbs, Lemon & Orange Peel, & Fennel Seed and Larded in Bacon<\/p>\n<\/div>\n

It was hard to tell whether this cut was the lower shank, which is preferable, or the whole ham because it was already boned out and de-fatted before I got to it. However, if you have the option go for the lower shank part and I would not<\/em> bone it out (tastes better and way more dramatic to present table side) and I would leave the fat and the skin on because it adds so<\/em> much flavor while roasting. Yes, it makes it harder to cut \u2013 you need to score the skin down through fat layer otherwise it’s impossible to cut through without a jigsaw \u2013 but I think the flavor is far superior.<\/p>\n

Pork fat is just one of the best things on earth!<\/p>\n

I did not brine this ham, although that would have worked well, but instead made an herbed salt pack with orange & lemon peel, fennel seed, rosemary, garlic, and thyme and left it on for 15 hours and I did not wash it off before roasting. Because there was very little fat the citrus oils, herbs, and salinity permeated thoroughly.<\/p>\n

\"Fresh<\/a><\/p>\n

Fresh ham from a Pie Ranch Berkshire Pig<\/p>\n<\/div>\n

Had there been fat I would have scored it all over vertically and horizontally to the size I wanted to slice it and then rubbed the herbed salt pack in between the crevices. I larded the ham with strips of bacon because I needed fat to help baste this beast. The bacon wasn’t for serving \u2013 it just gets too crispy during the long cooking time. For a smaller more tender cut like pork loin roasts, larding with bacon works well because it cooks faster.<\/p>\n

Cooking in a wood fire oven is a little tricky but I love and prefer it because I can fit so many dishes in one space and the flavor is incredible! I roasted this ham for two and half hours. When I put the roast in, the temp was around to 425\u02daF and then it fell to around 325\u02daF by the time it was done. This temperature drop works in favor of roasting a tougher piece of meat like this. Love that smokey flavor \u2013 yum, yum!<\/p>\n

\"Fresh<\/a><\/p>\n

Fresh Ham with Citrus Peel Fennel Seed Herb Crust<\/p>\n<\/div>\n

I have to warn you, when you slice into Fresh Ham it is not going to be pink like a cured ham. It’s going to be white-ish grey. That’s how it is. And if you try to cook it medium rare it looks wrong because the flesh is dark pink and it stands out against the cooked meat. Go for just below medium on this cut called \u00a0“demi anglais<\/em>” or “ros\u00e9 \u00e0 plus<\/em>“. \u00a0If you take the roast out at around 145\u02daF it should rise to 152-155\u02daF which is below the American Medium temperature of 160\u02daF.<\/span><\/p>\n

Just don’t “carbonis\u00e9<\/em>” it!<\/p>\n

I served it with wheat berries and large roasted white spring onions and fennel <\/a>that I let cook away in the pan juices of the ham. The jus was incredible with all that flavor from the caramelized onions and fennel and herb citrus drippings and a little white wine \u2013 just awesome!<\/p>\n

\"Wheat<\/a><\/p>\n

Wheat Berries and Roasted Onions and Fennel<\/p>\n<\/div>\n

I love Pie Ranch! Fun! Come join us for our next French Cooking Class dates to be announced….<\/p>\n","protected":false},"excerpt":{"rendered":"

Pie Ranch recently butchered one of their Berkshire pigs and I was lucky enough to get a fresh ham for our French Cooking on the Farm class. Although… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":3714,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[676],"tags":[26,762,71,114,132,150,173,181,188,197,243,244,245,958,263,264,283,299,704,1024,323,1112,836,1107,404,1110,464,469,470,506,510,511,529,1111,606,618],"class_list":["post-3709","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat-recipes-2","tag-amy","tag-amy-glaze","tag-bistro","tag-california","tag-chef","tag-citrus","tag-cook","tag-country","tag-crust","tag-cuts","tag-farm","tag-farms","tag-featured","tag-fennel","tag-french","tag-fresh","tag-glaze","tag-ham","tag-herb","tag-hog","tag-how","tag-how-to-cook-fresh-ham","tag-image","tag-jambon","tag-ms-glaze","tag-peel","tag-pescadero","tag-pie","tag-pig","tag-ranch","tag-recipe","tag-recipes","tag-rosemary","tag-seed-butcher","tag-table","tag-to"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2013\/08\/DSC_0229.jpg?fit=4288%2C2848","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-XP","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3709","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=3709"}],"version-history":[{"count":27,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3709\/revisions"}],"predecessor-version":[{"id":3757,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3709\/revisions\/3757"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/3714"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=3709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=3709"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=3709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}