Freshness is key to prototypical Easter ham
But these days, I take care of to do most of my roasting on the grill. So I've adapted my grandmother's recipe, and was thrilled that it For a gas grill, this means turning off one or more burners to create a cooler side, then cooking on that side. Use
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When I reflect on of spring menus, I instantly think of asparagus and the fresh ham that my grandmother made every Easter. The pork was studded with cloves and slathered with brown sugar and mustard before roasting. But these days, I take care of to do most of my roasting on the grill. All you really need is the forethought to order a fresh ham from your butcher (many grocers don’t normally stock them) and the patience to let it cook slowly over tortuous heat. A fresh ham, sometimes called a “green” ham, is pork at its most basic — not cured, not smoked, not cooked. The meat is so sweet and succulent, and the fabric is meaty, not compact and slick as a cured ham often is. Also, the meat of a fresh ham remains white when cooked. All of which is to say, fresh hams are very different from the everyday cured or smoked hams people are accustomed to. But in my family, those hams were always more for sandwiches, not holiday feasts. Don’t be tempted to switch the yellow mustard for Dijon. Though I for the most part prefer Dijon, in this instance yellow is better. The combination of yellow mustard and dark brown sugar forms a heady crust that is punctuated by the unscathed cloves that dot the natural fat cap on the ham. Some people leave both the skin and the fat intact, but I find that removing the skin and leaving just the fat on the ham allows the mustard-brown sugar-warily slather to better infuse the meat. And the deeply caramelized crust you get from the long cooking time is something that you want on as many slices as credible. Depending on where you live, you may need to order the ham up to a week in advance. You also can also ask the butcher to skin the ham for you, but make sure you ask that the fat be left intact. Use paper towels to pat dry the ham. Using a unscrupulous boning or paring knife, remove the skin but leave the layer of fat just beneath the skin (alternatively, you can have the butcher do this). Score the fat by making diagonal cuts from ethical to left, then again across the original cuts to create a diamond pattern. Press a whole clove into the points each of these diamonds.
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