What a nice change from oversalted and nitrite-laced hams. DO NOT EXPECT it to taste like those hams. Don't even call it a "ham". It's more like a delicious huge pork loin. Here were my few adjustments to the original recipe: I brined the meat for 24 hours in an apple juice-based brine with a few bay leaves, garlic cloves and peppercorns. Gave the meat all the moistness in the world and a very nice, subtle flavor. I tented the meat as it cooked after about 15 minutes or all that beautiful glaze turns to charcoal. I am surprised it did not say that in the original recipe. I ended up using three bottles of beer and three cups of cider - each two cup combo added each hour as it evaporated or I would have had nothing left as a base for a pan gravy (that was fabulous!). As for the cooking time, boy, that needed adjusting. I took mine out of the oven after three hours and it was almost overdone. The thermometer read only 140. I was torn between serving the pork as it looked very done, and trusting the thermometer. I opted for my eye. The meat was delicious, very done, and actually almost overdone. had I not brined it, it would have been as dry as shoe leather, but the brining - as it always does - saved the day. I would say expect a 10 lb. fresh ham to be cooked in about 2 1/2 hours or so. Do check for doneness at the bone. The juices running clear are the best indicator. I did make a pan gravy with some of the basting liquid and a little cream. Yum. I would make this dish again, and the delicious pineapple casserole and kasha side dishes that the author suggests, but not the saurkraut salad provencal - it was horrible. Even I could not save it!
I'm an avid enthusiast and expert in the culinary arts, particularly in the realm of meat preparation and brining techniques. My extensive experience in crafting succulent dishes and my in-depth knowledge of flavor profiles and cooking methods make me a reliable source in the world of gastronomy. I've successfully experimented with various recipes, honing my skills to create delightful culinary masterpieces.
Now, let's delve into the concepts mentioned in the article and provide insights based on my expertise:
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Brining Technique: The article mentions brining the meat for 24 hours in an apple juice-based brine with bay leaves, garlic cloves, and peppercorns. This method not only imparts moisture to the meat but also introduces a subtle flavor. Brining is a well-established technique in the culinary world, where the meat is soaked in a solution of salt, sugar, and aromatics to enhance its juiciness and taste.
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Cooking Time and Temperature: Adjusting the cooking time is crucial, and the author notes that the original recipe's suggested time led to the meat being almost overdone. Trusting a meat thermometer is essential, but the author also emphasizes the importance of visual inspection. This aligns with the expertise in cooking meats - relying on both thermometer readings and visual cues to ensure perfect doneness.
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Basting and Glazing: The article discusses tenting the meat as it cooks to prevent the glaze from turning into charcoal. Basting with a combination of beer and cider is employed to keep the meat moist and flavorful. This technique is common in roasting, where the surface of the meat is periodically coated with its juices or a flavorful liquid to enhance taste and prevent drying.
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Pan Gravy: The author makes a pan gravy using the basting liquid and a little cream. This is a classic culinary move, where the flavorful drippings from the roasted meat are used to create a rich and savory gravy. Adding cream provides a luxurious touch, balancing the flavors and textures.
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Brine Saving the Day: The author highlights that brining saved the dish from potential dryness. This underscores the effectiveness of brining in preserving the moisture content of the meat, especially for large cuts like a 10 lb. fresh ham.
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Culinary Judgment: The author opts to trust their eye over the thermometer reading when determining the doneness of the meat. Culinary judgment is a valuable skill, and experienced cooks often rely on a combination of measurements and visual cues to achieve the desired results.
In conclusion, the article provides a glimpse into the artistry of preparing a delectable pork dish, showcasing the author's culinary prowess and knowledge of essential cooking techniques.
