Fresh or smoked? They’re both delicious in their own way. I had smoked in mind this year but when the Jag returned from his trek to the grocery store he was proud of himself for picking out a fresh ham. “I thought that’s what you wanted, I know how you like to do everything from scratch.” Fresh it will be.
The ham cut comes from the rear leg of the pig and there is something really special about the flavor of a fresh ham done right. Most people are used to the pink, smoked variety which is cured or smoked and has a salty smoky taste. It is fully cooked and just needs to be reheated. Often called a city ham. A fresh ham is one that hasn’t been smoked or cured, is raw pork and must be completely cooked.
I put the rub on either the night before or the morning of — depending on the time we are eating.
Sure is pretty. In the oven it goes. . .
Some people have a really good feel or eye for when it’s done. I don’t like to play guessing games with my dinner use a meat thermometer. That little inexpensive device has saved me countless dollars in meat.
Let the ham rest for about 20 minutes before slicing.
The sides? Here in the south it’s black eyed peas and collards. No New Year’s day is complete with these good luck foods and I’m not taking any chances. Happy New Year!
Recipe & Ingredients
1, 10 pound bone-in fresh ham
2 teaspoons garlic powder
2 teaspoons ground coriander
2 teaspoons sweet paprika
1/2 teaspoon ground cumin
1 1/4 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
15-25 whole cloves
1/3 cup maple syrup
3 tablespoons Dijon mustard
2 tablespoons gf butter, melted
Preheat your oven to 425 degrees.
Place all spice ingredients in a small bowl and mix well to combine. Rub over the entire ham, wrap in plastic wrap and refrigerate for 8 hours or overnight. Take the ham out of the fridge at least one hour prior to cooking.
Score the ham. Cut a diamond like pattern on the fat side of the ham. There are several videos online if you’ve never done this before. I find a box cutter works best. Place the cloves in the scored ham.
Place the ham in oven (fat side up) and bake for 30 minutes. Turn the heat down to 350 degrees without opening the oven door and cook for 1 1/2 hours longer. Combine the melted butter, maple syrup and Dijon mustard to make a glaze. Baste the ham every 20 minutes with the glaze cooking for approximately 1 hours and 20 minutes longer.*
Keep an eye on the thermometer mid way so that you do not overcook the ham. You will find varying temperatures in recipes. I like to take my ham out when it is 145 degrees; it will continue to cook as it cools and I do not like dry ham.
*the ham will take between 18 – 20 minutes per pound.