ham-fried-ham

My friend Alice hadn’t used any of the ham roasts from her half-pig and she thought it was time to get her game on. She opted for simple, baking the cured ham to an internal temp of 140, then roasting at higher heat with a mustard and brown sugar glaze. The roast came out juicy and incredibly flavorful, this one being a Wooly Pigs’ Berkshire-Mangalitsa mix, with no need for sauce or other adornment. Extras that came home in a doggy bag got fried up for breakfast and chopped into my beloved old standby, spicy fried rice. Sorry, doggies. Alice herself seemed mainly interested in the hambone, which she saved for split pea soup. Yum. Leftovers.

Check out prior posts for more on ham roasting basics and a recipe for roast ham with a mushroom cream sauce.

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