Lots of questions from Alluvial Farms customers about how to cook those cured ham roasts. They are a boneless leg roast that has been brined in a flavorful natural cold cure. It is still a raw roast and needs to be cooked. Here is a delicious and classic recipe from our friends at Monkeypuzzle Farms...
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Start with a smoked ham from Alluvial Farms.
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Place in a roasting pan with a little rack. Place about a cup and a half of apple cider in the bottom of the pan. The ham should rest just touching the top of the cider when you start, and the cider will reduce as it cooks.
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Roast for about two hours at 325 degrees, or until the ham is at around 235 or 240 degrees.
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Remove from oven and combine the cider (and drippings) with:
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an eighth a cup of maple syrup,
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a quarter cup of brown sugar,
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three tablespoons of your fav mustard,
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and a teaspoon each of ground cloves, cinnamon, and nutmeg.
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Put the glaze over low heat on the stovetop and the ham back in the oven at 400 degrees.
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Brush the glaze on the ham every 5 to 7 minutes until the glaze is used up and the ham is at temp.
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Let rest for fifteen minutes, slice and serve! So easy and soooo good, especially with the lovely marbling of Alluvial Farm hams.