Garlic and Lemon Fresh Ham
Fresh picnic ham is just the uncured portion of the back leg used for making ham. The connective tissue breaks down during the slow cooking to provide a great pork flavor.
Serves: 12Hands-on: 20 minutesTotal: 4 hoursDifficulty: Easy
- 1 fresh picnic ham (10 lbs.)
- 1 cup olive oil
- 4 Tbsp. chopped fresh rosemary
- 2 Tbsp. chopped fresh sage
- 2 Tbsp. fennel seeds
- 6 garlic cloves, peeled and minced
- ¾ cup lemon juice
- ½ cup salt
- 1 Tbsp. ground black pepper
- 2 lbs. red potatoes, scrubbed and chopped
- Preheat oven to 325°F. Use a sharp knife to score through the skin and fat in a diamond pattern. Make the cuts about 1" apart from each other. Combine the remaining ingredients except potatoes in a large jar. Rub at least half of the mixture on the ham and place it in large Dutch oven. Add 1" of water in the bottom of the pan.
- Cook in the middle of the oven for 2½–3 hours. It should cook for 20 minutes per pound. Be sure the meat near the center of the bone is 160°F. Remove it from the pan, cover with foil, and let rest for 20 minutes.
- Use a wooden spoon to mix up the contents at the bottom of the pan. Add the potatoes and enough water to cover the potatoes halfway. Place the pan over medium-high heat and cook for 20 minutes, stirring occasionally. Remove the lid, decrease the heat to medium-low, and stir frequently while the potatoes cook for another 10 minutes. Slice the pork and serve with the potatoes.