Baked Fresh Ham Buzhenina Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Using a sharp knife, score the skin of the ham in a diamond oattern.
• Mix together the mustard, brown sugar, and salt and spread all over the ham.
• Place the ham on a rack in a roasting pan, add the remaining ingredients, and roast, basting with the juices, until a meat thermometer reads 170 degrees F or the juices run clear when you insert a skewer into the thickest part of the roast, about 3 hours.
• Let the roast stand, covered with foil. for 15 minutes.
• Carve into thin slices and serve with gravy, if desired.

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.

Steps:

• Mix together the juice, garlic, oregano, cumin, salt, and water. Put the ham into a large bowl or leak-proof plastic bag and pour over the marinade. Let soak in the refrigerator overnight. (Or let the marinade steep for 1 hour, strain it, and inject it directly into the ham using a marinade injector; wrap and refrigerate the ham overnight. Use any leftover marinade for basting.)
• Preheat the oven to 325 degrees F.
• Remove the ham from the marinade, reserving the marinade, and pat dry. Strain the marinade into a saucepan and bring it to a boil. Put the ham fat side up into a roasting pan and cook it for about 25 minutes per pound or until the internal temperature registers 155 degrees F on an instant-read thermometer. Baste the ham with the marinade every 20 minutes or so. Remove the ham, cover it with foil, and let it rest for about 15 minutes. The temperature will continue to rise to 160 degrees F. Slice and serve.

Steps:

• To brine the pork:
• Combine all of the ingredients in a large container. Submerse the ham in the brine and let it hang out for 3 days in the refrigerator. (It's a plan-ahead but soooooooooooooo worth it!)
• To cook the pork:
• Preheat the oven to 450 degrees F.
• Remove the ham from the brine, pat dry and make slices in the skin to create a diagonal cross-hatch pattern.
• To make the paste:
• In a food processor, combine the rosemary, garlic, crushed red pepper, salt, to taste, and about 1/2 cup of olive oil. Massage this mixture generously all over the outside of the ham.
• Put the potatoes in a roasting pan large enough to accommodate this whole shootin' match. Toss the potatoes generously with some olive oil and salt. Nestle the ham on top of the potatoes and toss the whole thing in the preheated oven. Check the pork in about 30 minutes, the skin should be getting brown and crispy. At this point, remove the ham from the oven and turn over, baste with any leftover rosemary/olive oil paste and rearrange the potatoes so they don't burn. Nestle the pork back onto the potatoes and return to the oven. Roast for another 30 minutes.
• Remove the ham from the oven after the first hour. Check the potatoes to see if they are getting a little crispy, rearrange them and add the chicken stock to the bottom of the pan to keep things really moist and juicy. Reduce the heat in the oven to 350 degrees F and roast for another hour.
• To make the glaze:
• While the ham is cooking, combine the Dijon mustard, whole-grain mustard and honey in a small bowl. Remove the ham from the oven and brush it, generously, with the honey mustard mixture. Return the ham to the oven and roast it for about 30 minutes. Flip it over and brush again with the honey mustard mixture (really slather it on the pork). Roast until it reaches an internal temperature of 150 degrees F on an instant-read thermometer.
• Remove the ham from the oven, to a cutting board, tent it with aluminum foil and let it rest for at least 20 to 30 minutes before slicing.
• Carve that baby and arrange the slices on a serving platter. Transfer the potatoes to a serving bowl and serve with the ham
• Go to town on that bad boy!!!!

Steps:

• In a small bowl, combine the thyme, parsley and rosemary. Using a sharp knife, score the entire surface of the ham in a crosshatch pattern, cutting down just through the skin to the flesh underneath. Rub the outside of the ham all over with the herb mixture, pressing it gently into the crosshatch spaces between the skin. Sprinkle the ham with salt and pepper. Set aside to marinate and come to room temperature, 45 to 60 minutes.
• Preheat the oven to 350 degrees F.
• Place the herb-crusted ham in a roasting pan. Bake until the internal temperature reaches 150 degrees F on an instant-read thermometer inserted near the bone, approximately 25 minutes per pound, or 2 1/2 to 3 1/2 hours. Remove from the oven to a rack. Tent the ham loosely with aluminum foil and let stand until the center of the ham registers 155 degrees to 160 degrees F on the instant-read thermometer, 25 to 30 minutes.
• Transfer to a cutting board and carve. Serve with roasted sweet potatoes.

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.

Steps:

• Preheat the oven to 400 degrees.
• It is not essential, but you will ease carving the ham after cooking if you run a knife around the contour of the hip bone on the underside of the ham. Run the knife down deep around the bone, but do not remove the bone now. It will be removed after cooking
• In a mixing bowl, blend the salt, pepper, cumin, garlic, sage and oil.
• Place the ham on a flat surface with the rind side up. With a boning knife, make 1/4-inch-deep gashes from the butt end to the shank and cut through the rind at 1-inch intervals.
• Place the ham in a roasting pan with the skin and fat side up; massage it all over with the spice mixture.
• Place the ham in the oven. Bake for 45 minutes and reduce the oven heat to 375 degrees. Bake for 45 minutes more, basting occasionally. Add the onion, carrots, celery and bay leaf. Cover with foil and reduce the heat to 350 degrees. Bake for 2 hours, basting occasionally. Add the chicken broth and continue cooking for 1 more hour. The internal temperature should be about 165 degrees. Two bones will protrude from the shank (the small end), one large and one small. If the small upper bone can be removed with a slight pull, it is an indication that the ham is cooked.
• Remove the ham from the pan, cover with foil and keep warm. Skim off the fat from the gravy with a large spoon. Strain the gravy with a strainer. Let the ham rest for at least half an hour before carving.
• To carve, run the carving knife under the rind, remove it and cut away excess fat. With the ham fat side up make a perpendicular cut down to the bone about 3 inches from the shank end and carve in thin, long slices on the bias. Serve with hot gravy.