After the previous discussion on Fresh ham I came across a few at the grocery store. We rarely see them, but I'm very familiar from times past, my Grandmother often cooked one. For 1.99 I couldn't resist.
Simple prep, scored the skin and rubbed salt,pepper and garlic powder all over.
placed in pan, in oven at 325 and let it go to 150 internal... , no smoke, no braising liquid, no basting.
Absolutely tender and delicious. :mrgreen:
Couple observations.... choose a butt half over a shank half, there's considerable bone in the shank half, for a few cents more the butt half is mostly meat, dry brine and wrap overnight, might help get some salt flavor deeper in the meat, these are big roasts, baste if you want to, and finally I'd bring the internal temp to 155. That's it, no drama, lol
Been eating pork for 3 days now....:razz:
Simple prep, scored the skin and rubbed salt,pepper and garlic powder all over.
placed in pan, in oven at 325 and let it go to 150 internal... , no smoke, no braising liquid, no basting.
Absolutely tender and delicious. :mrgreen:
Couple observations.... choose a butt half over a shank half, there's considerable bone in the shank half, for a few cents more the butt half is mostly meat, dry brine and wrap overnight, might help get some salt flavor deeper in the meat, these are big roasts, baste if you want to, and finally I'd bring the internal temp to 155. That's it, no drama, lol
Been eating pork for 3 days now....:razz:
