Saturday, November 26, 2005
Dinner
Mustard-Glazed Fresh Ham with Cider Sauce
Description: Christmas Dinners Recipe
Ingredients:
1 whole pork leg (bone-in fresh ham), about 15 pounds
1 teaspoon Chinese five-spice powder (optional)
1/2 cup packed brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 teaspoon coarsely ground pepper
1/4 teaspoon ground cloves
2 1/2 cups apple cider Rosemary sprigs for garnish
Recipe Properties:
1. Preheat oven to 350 degrees F. With knife, remove skin from pork if any and reserve. Trim excess fat from pork; discard, leaving 1/4-inch-thick layer of fat. Place pork on rack in large roasting pan (17 inches by 11 1/2 inches). Insert meat thermometer into thickest part of pork, making sure thermometer is at least 1/2 inch from bone. If you like, for cracklings, sprinkle reserved pork skin with five-spice powder. Place skin, fat side down, in 15 1/2- by 10 1/2-inch jelly-roll pan; set aside. 2. In small bowl, combine sugar, mustard, salt, pepper and cloves. Rub sugar mixture on top and sides of pork, pressing lightly so it sticks. 3. Roast pork and skin in oven 4 to 5 hours (16 to 20 minutes per pound) or until meat thermometer reaches 160 degrees F and cracklings are browned and crisp. Internal temperature of pork will rise to 165 degrees F after standing. (Meat near bone may still be slightly pink.) 4. When roast is done, transfer to warm, large platter; let stand 20 minutes to set juices for easier carving and juicier meat. Remove cracklings from pan and drain on paper towels. 5. Remove rack from roasting pan. Strain pan drippings into medium bowl. Let stand 1 minute, until fat separates from drippings. Skim and discard fat. Return pan drippings to hot roasting pan; add cider and heat to boiling over high heat, stirring until browned bits come off of the bottom of pan. Boil about 7 minutes or until sauce thickens slightly. Strain sauce into gravy boat or serving bowl. Makes about 2 3/4 cups. 6. Cut or break cracklings into serving-size pieces. Thinly slice roast and serve with cider sauce and cracklings if desired. Garnish with rosemary. Prep Time: 20 minutes Cook Time: About 5 hours
Notes:
Roasting times for fresh ham can vary by as much as an hour, depending on whether the meat contains a basting solution or was previously frozen and has not completely thawed internally (although it may appear thawed on the surface). The best way to make sure any meat is cooked to the proper temperature is to use a meat thermometer. Makes 24 servings ΒΆ 1:06 PM
Mustard-Glazed Fresh Ham with Cider Sauce
Description: Christmas Dinners Recipe
Ingredients:
1 whole pork leg (bone-in fresh ham), about 15 pounds
1 teaspoon Chinese five-spice powder (optional)
1/2 cup packed brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 teaspoon coarsely ground pepper
1/4 teaspoon ground cloves
2 1/2 cups apple cider Rosemary sprigs for garnish
Recipe Properties:
1. Preheat oven to 350 degrees F. With knife, remove skin from pork if any and reserve. Trim excess fat from pork; discard, leaving 1/4-inch-thick layer of fat. Place pork on rack in large roasting pan (17 inches by 11 1/2 inches). Insert meat thermometer into thickest part of pork, making sure thermometer is at least 1/2 inch from bone. If you like, for cracklings, sprinkle reserved pork skin with five-spice powder. Place skin, fat side down, in 15 1/2- by 10 1/2-inch jelly-roll pan; set aside. 2. In small bowl, combine sugar, mustard, salt, pepper and cloves. Rub sugar mixture on top and sides of pork, pressing lightly so it sticks. 3. Roast pork and skin in oven 4 to 5 hours (16 to 20 minutes per pound) or until meat thermometer reaches 160 degrees F and cracklings are browned and crisp. Internal temperature of pork will rise to 165 degrees F after standing. (Meat near bone may still be slightly pink.) 4. When roast is done, transfer to warm, large platter; let stand 20 minutes to set juices for easier carving and juicier meat. Remove cracklings from pan and drain on paper towels. 5. Remove rack from roasting pan. Strain pan drippings into medium bowl. Let stand 1 minute, until fat separates from drippings. Skim and discard fat. Return pan drippings to hot roasting pan; add cider and heat to boiling over high heat, stirring until browned bits come off of the bottom of pan. Boil about 7 minutes or until sauce thickens slightly. Strain sauce into gravy boat or serving bowl. Makes about 2 3/4 cups. 6. Cut or break cracklings into serving-size pieces. Thinly slice roast and serve with cider sauce and cracklings if desired. Garnish with rosemary. Prep Time: 20 minutes Cook Time: About 5 hours
Notes:
Roasting times for fresh ham can vary by as much as an hour, depending on whether the meat contains a basting solution or was previously frozen and has not completely thawed internally (although it may appear thawed on the surface). The best way to make sure any meat is cooked to the proper temperature is to use a meat thermometer. Makes 24 servings ΒΆ 1:06 PM
