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Fresh Ham questions - Help

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Mikemiller69gs
Mikemiller69gs Posts: 3
in Pork
I purchased a 14lb fresh ham (not cured or brined). I've been looking for a good recipe. I realize this is pork like the ham like, which is what I want. Could use some help on this one as I would like to serve it for Christmas dinner. Thank you in advance for any help.

Mike
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  • theyolksonyou
    theyolksonyou Posts: 18,459
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    I'm not clear on what you want. You're just going for roasted pork?  
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
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     I realize this is pork like the ham like, which is what I want
    Not sure what you mean here. 

    "Ham" means two things:

    -the cut of meat which is the rear leg of an animal (any animal)

    -one of those from a pig which has been cured

    you have the first, which is a roast actually. If cooked like a roast, you'll end up with a white-meat (some dark meat too) roast. It does have different flavor than a loin roast, because it has fat, connective tissue, dark meat, and is a tougher cut (it works).

    you can cook it like a regular ham with all the mustard, sugar, smoke, etc. It will be different than "ham" though. Because it ain't a cured ham. 

    You can roast it with smoke, naked, like any 'roast'. A little smoke (like a roast beef), or a lot. The ham can take it


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  • Mikemiller69gs
    Mikemiller69gs Posts: 3
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    Sorry, I miss-typed. I know it won't be like a cured ham. That is fine. I was just looking for some decent directions. Should I roast at 350 or should I do longer cook at 225-250? I've done many many briskest, butts, rib roasts etc but I'm struggling with this. I usually do dry run with something new but I did not this time
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