Herb Crusted Fresh Ham Paula Deen Food

HERB CRUSTED FRESH HAM (PAULA DEEN)

Steps:

• In a small bowl, combine the thyme, rosemary, tarragon, and lavender. Season the ham with salt and pepper.
• Rub the herb mixture all over the ham and set aside to marinate and come to room temperature, 30 minutes.
• Preheat oven to 350 degrees F.
• Place the herb-crusted ham in a roasting pan.
• Bake approximately 25 minutes per pound, or until the internal temperature reaches 150 degrees F. on an instant-read thermometer inserted near the bone. Remove from the oven to a rack.
• Tent the ham loosely with aluminum foil and let stand until the center of the ham registers 160 to 165 degrees F. on the instant-read thermometer, 25 to 30 minutes.
• Remove ham from roasting pan.
• Transfer the drippings into a small saucepan to make the au jus.
• Add the chicken stock, dash of salt, and pepper and bring to a boil over high heat. Decrease the heat to medium to keep warm until serving.
• Taste and adjust seasoning with salt and pepper.
• Once the ham has rested, transfer to a cutting board, carve, and serve with the au jus on the side.

HERB CRUSTED FRESH HAM

Steps:

• In a small bowl, combine the thyme, rosemary, tarragon, and lavender. Season the ham with salt and pepper. Rub the herb mixture all over the ham and set aside to marinate and come to room temperature, 30 minutes.
• Preheat oven to 350 degrees F.
• Place the herb-crusted ham in a roasting pan. Bake approximately 25 minutes per pound, or until the internal temperature reaches 150 degrees F. on an instant-read thermometer inserted near the bone.
• Remove from the oven to a rack. Tent the ham loosely with aluminum foil and let stand until the center of the ham registers 160 to 165 degrees F. on the instant-read thermometer, 25 to 30 minutes. Remove ham from roasting pan. Transfer the drippings into a small saucepan to make the jus. Add the chicken stock, dash of salt, and pepper and bring to a boil over high heat. Decrease the heat to medium to keep warm until serving. Taste and adjust seasoning with salt and pepper.
• Once the ham has rested, transfer to a cutting board, carve, and serve with the jus on the side.

FRESH HAM

Steps:

• Preheat oven to 325º.
• Rub ham well with soy sauce and then thoroughly coat with House Seasoning making sure to cover all surfaces. Sprinkle seasonings liberally until the ham is completely covered (don't worry about over-seasoning). Place uncovered in the oven for 18 to 20 minutes per pound, or until the internal temperature reaches 160º on a meat thermometer. When done, let the ham rest for a few minutes before slicing.

HERB CRUSTED FRESH HAM

Steps:

• In a small bowl, combine the thyme, rosemary, tarragon and lavender. Season the ham with salt and pepper. Rub the herb mixture all over the ham and set aside to marinate and come to room temperature, 30 minutes.
• Preheat oven to 350 °F.
• Place the herb-crusted ham in a roasting pan. Bake approximately 25 minutes per pound, or until the internal temperature reaches 150 °F. on an instant-read thermometer inserted near the bone. Remove from the oven to a rack. Tent the ham loosely with aluminum foil and let stand until the center of the ham registers 160 to 165 °F. on the instant-read thermometer, 25 to 30 minutes.
• Remove ham from roasting pan. Transfer the drippings into a small saucepan to make the jus. Add the chicken stock, dash of salt and pepper and bring to a boil over high heat. Decrease the heat to medium to keep warm until serving. Taste and adjust seasoning with salt and pepper.
• Once the ham has rested, transfer to a cutting board, carve, and serve with the jus on the side.

BOILED BACON WITH PARSLEY SAUCE (FRESH HAM)

Steps:

• Place the ham in a large pot or Dutch oven and cover with cold water; bring to a boil over medium high heat.
• Remove ham and drain water (you are trying to remover salt).
• Return ham to pot along with onions, carrots, celery, bay leaf and peppercorns; cover with cold water and bring to a boil over medium high heat.
• Skim surface with a slotted spoon, cover, reduce heat, and cook 1 hour and 20 minutes.
• Meanwhile, make the parsley sauce by whisking the butter, flour, and milk in a saucepan, over medium heat, until thickened and smooth, about 1 to 2 minutes; season with salt and pepper and add parsley.
• Once the meat is done, remove the rind (skin) and excess fat; slice.
• Serve the sliced meat with the parsley sauce.

PAULA DEEN'S OLD-FASHIONED HOLIDAY GLAZED HAM

Steps:

• Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.
• Decoratively arrange the pineapple slices on top of the ham, securing the with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple and secure with a clove or toothpick.
• In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.

HERB-CRUSTED PORK LOIN (PAULA DEEN)

Steps:

• Preheat oven to 475 degrees F.
• Place the pork loin on a rack in a roasting pan.
• Combine the remaining ingredients in a small bowl.
• With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
• Roast the pork for 30 minutes, then reduce the heat to 425 degrees F. and roast for an additional hour.
• Test for doneness using and instant-read thermometer. When the internal temperature reaches 155 degrees F. remove from the oven.
• Allow the meat to sit for about 20 minutes before carving. It will continue to cook while it rests.