I’ve been experimenting with difference cuts of pork and I was pleasantly surprised at how satisfied my family was when they tasted this ham roast. I never cooked a ham before and so I was a little intimidated (Just like when I did the pork chops). It turned out to have the right amount of flavor and was fragrant, savory and tender.
You could use just about any cut of ham roast — this was called fresh ham, but you could also use a loin or shoulder cut. I get this pork from my farmer so I am sure it is the best quality and the animal is pasture raised.
Cooking a ham is with the same basic idea as pot roast, but with difference spices and it cooks in less time. I add the chunks of radish (I use Daikon) as it gives it a little more flavor and the chunks are reminiscent of chunks of potato. You could also use chunks of celeriac instead of the stalks of celery to the same effect.
Ingredients for roast
Ingredients for the glaze
Prep Time: 15 minutes
Cook Time: 2 hours
For more ideas about cooking pork get a copy of Beyond Bacon. This book really opened my eyes to the diversity in cooking pork and has made it easier to transition into using it.
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