Fresh ham (as opposed to smoked or cured) is out of style these days, and can often be hard to find in the grocery store. This is too bad, because we think it makes for very flavorful holiday roasts. It does take some particular finesse though, because ham does not have much fat interspersed in the muscle of the meat (unlike, say, a shoulder / Boston Butt roast).
We recently found this great recipe from Mark Bittman, which involves a simple overnight brining. We plan on trying it out over the holidays, and we’ll share the results with our members in January!