Fresh ham.

Hillacres Pride (I shop their meats and cheeses and eggs, etc. at the Collingswood NJ Farmers’ Market) has a NEW cut of meat.  A boneless fresh ham roast.  Fresh ham is different from ham.  It is not smoked and so it is, essentially, a pork roast.  Hillacres Pride sells a variety of pork roasts but this one is new because it is boneless.

The roast I purchased was just a little over 3 pounds.  The bone was cut out, the meat was rolled, and put into a string bag so that the roast would keep its shape.  It is a lean cut so a little bit of fat showing on the outside is a good thing.

I did a little research into the cut and decided on a simple dry rub and quick bake.

Thaw and pat the meat dry with a paper towel.  Then, using a prepared pork dry rub (easily purchased at your local supermarket or spice shop…or make your own) rub the dry spices on the outside of the roast.  Put the roast in a dish with a lid and leave in the refrigerator for three hours.

Preheat the oven to 400 degrees.  Place the roast in an uncovered roasting pan.  Cook for 15 minutes at 400 degrees.  After 15 minutes, turn the oven temperature down to 325 degrees and continue roasting for one hour (about 15 minutes per pound or until the internal temperature of the roast reads 145 degrees).  Remove the roast from the oven and let rest about 10 minutes before carving.

As I am only feeding two, we had leftover meat, which, when sliced very thin makes a wonderful sandwich and/or the beginnings of a great Cuban sandwich.

 

 

 

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