PORK HAM ROAST RECIPE RECIPES

Steps:

• Preheat oven to 325°. Place vegetables on bottom of a shallow roasting pan. Mix 2 tablespoons flour, bay leaf, thyme, and 1 teaspoon each salt and pepper; rub over roast. Place roast on top of vegetables, fat side up. Add 2 cups water to pan., Roast, uncovered, 1-1/2 hours. Sprinkle brown sugar over roast. Roast 15-20 minutes longer or until a thermometer reads 140°. (Temperature of roast will continue to rise another 5-10° upon standing.), Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing., Strain drippings from roasting pan into a measuring cup; skim fat. Add enough water to the drippings to measure 1-1/2 cups., In a small saucepan over medium heat, whisk remaining flour and 1/3 cup water until smooth. Gradually whisk in drippings mixture and remaining salt and pepper. Bring to a boil over medium-high heat, stirring constantly; cook and stir 2 minutes or until thickened. Serve roast with gravy.
  Freeze option: Freeze cooled sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

Steps:

• 1. Preheat the oven to 160°C/325°F/gas 3.
  2. Place the ham in a roasting pan. Peel the onion and cut into wedges, then add to the pan with the peppercorns and bouquet garni.
  3. Add water until it comes halfway up the side of the pan. Cover the ham with foil (making a tent to allow steam to circulate). Bake for 1½ hours or until pink and cooked through, then remove from the oven and cool for 30 minutes, leaving it covered.
  4. While it’s still warm, you will need to carefully remove the skin, keeping the fat attached to the ham. With a sharp knife, score the ham by making diagonal cuts across the leg.
  5. To make the jerk seasoning, peel and chop the garlic and shallots, deseed and chop the scotch bonnets and finely chop the chives. Blend all the ingredients with a decent pinch of sea salt in a food processor until smooth.
  6. Rub the jerk seasoning all over the ham and scored fat, cover in clingfilm and pop in the fridge overnight, preferably 24 hours.
  7. Preheat the oven to 180°C/350°F/gas 4.
  8. Combine the glaze ingredients in a bowl. Remove the ham from the fridge, scrape off the excess seasoning and bake for 1 hour.
  9. Remove from the oven, brush with the glaze, then continue cooking the ham for another 30 to 40 minutes, basting with the glaze every 10 minutes until crisp, golden and sticky.