FRESH BAKED HAM RECIPE RECIPES

Name: Baked Fresh Ham: Buzhenina
Prep time: 5 min
Cook time: 3 h 30 min
Total time: 4 h 15 min
Yield: 10 servings
Cuisine: russian
Ingredients: 1 (8 to 10-pound) bone-in shank-end fresh ham, rind removed, and trimmed of; all but a medium-thin layer of fat, optional; Kosher salt; Freshly ground black pepper; 1/2 cup Dijon mustard; 1/2 cup dark brown sugar; About 2 cups light beer, or more as needed; About 2 cups apple cider, or more as needed; 3 cloves; 2 bay leaves; Honey-Marinated Pears, see recipe

BAKED FRESH HAM: BUZHENINA RECIPE | FOOD NETWORK

Baked Fresh Ham: Buzhenina Recipe | Food Network image

Fresh ham is, for my money, the most delicious cut of pork available. Serve it for a festive occasion, with Kasha and Mushroom Casserole, Sauerkraut Salad Provencal and Honey-Marinated Pears. If you wish to make a gravy (which the Russians don't usually do), degrease the pan juices, thicken with about 1 1/2 tablespoons of flour and add a bit of stock.

Provided by Food Network

Categories main-dish

Total Time 4 hours 15 minutes

Prep Time 5 minutes

Cook Time 3 hours 30 minutes

Yield 10 servings

Number Of Ingredients 11

Ingredients

1 (8 to 10-pound) bone-in shank-end fresh ham, rind removed, and trimmed of
all but a medium-thin layer of fat, optional
Kosher salt
Freshly ground black pepper
1/2 cup Dijon mustard
1/2 cup dark brown sugar
About 2 cups light beer, or more as needed
About 2 cups apple cider, or more as needed
3 cloves
2 bay leaves
Honey-Marinated Pears, see recipe

Steps:

Preheat the oven to 450 degrees F.
With a sharp knife score the fat of the ham in a diamond pattern. Rub generously with salt and pepper. Mix together the mustard and brown sugar and spread all over the ham.
Set the ham on a rack in a roasting pan, fat-side up, add 1 cup of the beer and 1 cup of the apple cider, the cloves and the bay leaves, and roast for 20 minutes.
Reduce the oven temperature to 325 degrees F. degrees and continue roasting, basting occasionally with the pan juices, until a meat thermometer inserted diagonally into the thickest part of the ham registers 155 degrees F. about 3 1/2 to 4 hours. As the ham roasts, replenish the beer and the cider in the pan. If the top of the ham brown too much, cover it loosely with foil.
Remove the ham from the oven and let stand, covered loosely with foil, for about 30 to 40 minutes, during which time the internal temperature will rise. Carve the ham into thin slices and serve with the pears.

BAKED FRESH HAM WITH HERBES DE PROVENCE RECIPE

Baked Fresh Ham with Herbes de Provence Recipe image

Ham baked with a crust of fresh Provençal herbs brings the flavors of spring to your table and makes an elegant main dish at any spring party or holiday feast.

Provided by Virginia Willis

Categories low-carb dinner party Easter feed a crowd Mother's Day dinner main dish

Total Time 4 hours

Prep Time 25 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 tbsp. fresh thyme leaves, chopped
1 tsp. fresh rosemary, chopped
1 tsp. tarragon leaves, chopped
1/2 tsp. dried untreated lavender, chopped
1/2 fresh bone-in ham (6 to 8 pounds) preferably shank end, with skin on
Coarse sea salt and freshly ground black pepper
2 c. chicken stock

Steps:

In a small bowl, combine thyme, rosemary, tarragon, and lavender. Place ham in a roasting pan and season with salt and pepper. Rub herbs all over ham and set aside until ham reaches room temperature, 30 to 45 minutes. Preheat oven to 350°F. Bake ham until an instant-read thermometer inserted near the bone reaches 155°F, 2 to 2-1/2 hours (about 25 minutes per pound). Transfer ham to a wire rack. Tent ham loosely with aluminum foil and let stand until the center of ham registers 160°F on an instant-read thermometer, 25 to 30 minutes more. Meanwhile, skim and discard fat from pan drippings. Transfer defatted drippings to a small saucepan, add chicken stock, and bring to a boil over high heat. Reduce heat to medium, season with salt and pepper, and keep warm until serving. Once ham has rested, transfer to a cutting board, carve, and serve with jus on the side.

Nutrition Facts : Calories 681 calories

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