Roasted Fresh Ham With Citrus And Rye Food

ROASTED FRESH HAM WITH CITRUS AND RYE

Steps:

• Using a utility knife or a sharp knife, carefully score skin of ham at 3/4"-1" intervals in a crosshatch pattern, taking care to cut just through skin and fat, not into the meat.
• Whisk sage, 1/4 cup salt, orange zest, and red pepper flakes in a small bowl. Rub salt mixture all over ham. Transfer ham and any excess salt mixture to a jumbo (2-gallon) resealable plastic bag. Place ham in bag on a large rimmed baking sheet and chill, turning ham every day to ensure even curing, for 4 days.
• Remove ham from bag and pat dry with paper towels. Let ham stand at room temperature for 2 hours.
• Arrange a rack in lower third of oven and preheat to 500°F. Place ham, shank bone up, on a rack in a roasting pan.
• Roast ham until skin turns deep golden brown and starts to puff, about 20 minutes. Reduce heat to 325°F. Carefully add 1 cup water to pan (it may spatter) and roast, rotating pan once, for 1 hour.
• Add 2 cups water to pan. Scatter star anise around ham; continue to roast, rotating pan every 45 minutes and adding more water if needed to maintain 1/4" liquid in bottom of pan, until skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of ham registers 140°F, 1 1/2-2 hours more. If skin does not crisp within last 30 minutes of cooking, increase heat to 450°F and roast about 5 minutes longer (watch closely).
• Transfer ham to a carving board; let rest for at least 30 minutes or up to 1 1/2 hours (the ham's internal temperature will increase as it rests to about 150°F). Pour juices from roasting pan through a fine-mesh sieve into a large measuring cup; set juices aside and discard solids in strainer.
• Set roasting pan over two burners; add rye. Cook over high heat, scraping up any browned bits from bottom of pan, until rye is reduced by half, about 1 minute. Pour rye through same sieve into the measuring cup with ham juices. Chill in freezer for 15 minutes (this will make skimming the fat from the surface much easier).
• Skim fat from surface of juices; discard. Transfer juices (you should have about 1 cup) to a medium saucepan. Add orange juice and broth or 1 cup water. Bring to a gentle boil over medium-high heat. Cook until reduced to 1 1/2 cups, about 20 minutes.
• Remove pan from heat; stir in butter. Season sauce with salt, if needed. Carve ham. Pass sauce alongside.

ROASTED FRESH HAM WITH CIDER GLAZE

Steps:

• One day before roasting: In a plastic container large enough to hold the ham, stir the water with the salt and brown sugar until dissolved. Add the spices. Score ham in a diamond pattern through the skin and fat, taking care not to cut into the meat. Add ham to brine, weight it with a plate to keep it submerged, and refrigerate for at least 4 but no more than 8 hours. Drain, rinse, pat the ham dry, and refrigerate.
• One hour before roasting, remove the ham from the refrigerator. Preheat the oven to 450 degrees F. For the rub: Pulse the olive oil, mustard, parsley, sage, garlic, red pepper, salt, and black pepper in a food processor to make a paste. Rub it all over ham. In a large roasting pan, toss the onion wedges with 1 cup of the apple cider, and set the ham on top. Roast the ham for 30 minutes, reduce the oven temperature 325 degrees F, and roast until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 4 hours. After the first hour, loosely wrap aluminum foil around the bone to keep it from burning.
• Meanwhile, for the glaze: Boil, then simmer, the remaining apple cider in a saucepan, skimming as needed, until syrupy and reduced to about 2 cups, about 1 1/2 hours.
• During the last 1 1/2 hours of cooking the ham, brush it with the glaze every 30 minutes. Transfer the cooked ham to an ovenproof platter and let it rest in the turned-off oven for 30 minutes. Loosely cover the onions in a bowl, and put them in the oven as well. Strain the pan juices into a saucepan, skim off any excess fat, and bring to a boil. Make a paste with the flour and butter and whisk a bit at a time into the juices. Boil until thick. Carve the ham and serve with the onions and sauce.
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ROASTED FRESH HAM

Steps:

• Place a rack in lower third of oven and preheat to 425 degrees. Trim skin and excess fat from ham, leaving a layer of fat. Score ham all over in a diamond pattern of 1/2-inch-deep cuts about 1 1/2 inches apart.
• In a small bowl, combine salt, pepper and thyme, pinching and sifting mixture until thyme becomes fragrant. Pat mixture all over ham and into crevices.
• Place ham fat-side up on a rack in a large roasting pan and roast uncovered for 1/2 an hour. Turn heat down to 350 degrees, pour 2 cups wine and 1/2 cup water into pan and loosely tent with aluminum foil. Continue to roast, basting every hour. Add water to pan, if necessary, to keep pan juices from scorching; bake until a meat thermometer pressed into thickest part of ham reads 155 degrees, about 3 1/2 hours.
• Let ham stand 15 to 20 minutes before carving. Pour pan juices and remaining 2 tablespoons wine into a small saucepan and simmer about 2 minutes. Turn off flame, add half-and-half, and serve with ham.

SPICE-RUBBED FRESH HAM WITH CITRUS GLAZE

Steps:

• Score fat on ham in a 3/4-inchwide diamond pattern. Finely grind fennel, coriander, and peppercorns in a spice mill or clean coffee grinder. Transfer to a bowl; stir in zests and salt. Rub mixture over ham, wrap in plastic, and refrigerate 1 to 3 days.
• Unwrap ham; let stand at room temperature 1 to 2 hours. Preheat oven to 325 degrees. Combine 2 cups water, grapefruit wedges, and lime halves in a roasting pan. Set ham on a wire rack in pan. Bake, basting every hour, and covering with parchment-lined foil after 1 hour, until a thermometer inserted into bottom part (avoiding bone) reads 140 degrees, about 4 hours, 30 minutes (about 20 minutes per pound). Remove from oven; let rest 45 minutes.
• Meanwhile, increase heat to 400 degrees. On a rimmed baking sheet, toss assorted cut citrus with oil and sprinkle generously with sugar. Roast, turning once, until browned, about 40 minutes.
• While meat is resting, cook honey, sugar, and 1/4 cup water in a saucepan over medium-high heat, stirring, until deep golden, about 8 minutes. Remove from heat; slowly stir in citrus juices. Bring to a boil; cook until reduced to 1 cup, about 3 minutes. Brush 3 tablespoons glaze over ham.
• Serve ham with roasted citrus, pomegranate, fennel crowns, and remaining glaze.

HAM WITH CITRUS SAUCE

Steps:

• Place ham on a greased rack in a shallow roasting pan. Bake, uncovered, at 325° for 50-60 minutes., In a saucepan, combine the sugar, cornstarch and salt. Add the orange juice, water, lemon juice and butter. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the orange and lemon zest. Brush about 3 tablespoons of sauce over ham. Bake 10-15 minutes longer or until a thermometer reads 140° and ham is heated through. Serve remaining sauce with ham.

CARAMELIZED HAM & SWISS BUNS

Steps:

• Arrange bottom halves of rolls in a greased 9x9-in. baking pan. Spread cut side of roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops., In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown.