This was the BEST ham I've ever eaten, roasted, sliced and I'm an old guy. Did this for Christmas 2021 and I just ordered this year's ham for this year's meal. It's like prime rib, only the flavors are definitely pork. Bon appetite
This is an amazing recipe! Have tried this recipe three times; the first two were in my gas oven, but since we live in Florida and it was the heat of the Summer, The 3rd time was in an electric Oster roaster oven, not only did it give off much less heat in the kitchen, but my 14 lb. Pork shank cooked in just 3 hours at 325 degrees. We did follow the instructions however in using our gas oven when basting with glaze the remaining 20 minutes. Every time we make this recipe, not only does the presentation get ooh’s and ahh’s from our dinner guests but hands-down, the most tender, juicy and succulent piece of meat you’ll ever consume! Be sure to plan all the necessary steps involved…in the end is a magnificent pay off! Thank you Christie and ATK for such a fabulous recipe! (forgot to mention that another contributor to the heat in the kitchen are all your dinner guests “elbowing in” for a piece of pork, impatient for it to get to the table!!)😆
We bought a pig from the neighbor. For meat. Have fresh hams. Had to look up how to cook these freah hams. Found this. Followed directions (less 20° marinate nor plastic bag), and it was incredible! I may never get a “regular” ham again! Everyone loved it! Thanks ladies!
This is the real ham my dad insisted on for holiday meals, not the Krakus, which turned out to be a formed ham from compressing chunks of lean pork into that can shape. Ours were smoked, always bone-in for optimum flavor and studded with cloves, never any herbs. Over the next few days, we had ham sandwiches and sometimes fried the slices.
All recipes are SHOW STOPPERS & I Love Jack's tests !!!. Love All of them, esp the firsts' with Chris, "back in the day". WONDERFUL. BUY THEIR BOOKS!!! & Support this TERRIFIC enterprise. Very educational. My daughter, who's 38 now, taught herself to cook here & others, the summer after 5th grade!
I just have to make this for thanksgiving. My God! My mouth is watering. Actually I want some NOW! LOL I also agree with you GPR. Christie is fantastic
First video I watched for Baked Ham, & you can just tell when someone knows what they are doing 12 vids later made this one & it has been fantastic both times!!! Tried a couple other hams ways this year, Christie's is definitely the best!!! That Blueberry Cake video I'll do next Thanks!!!! (Porterhouse & Scallops you're the best!!!)
So happy for a video on Fresh Ham. Every time I ask for it in the store they point me to Smoked Ham. When I say this is not Fresh Ham they shrug their shoulders. So I special order it from my local butcher shop………. No problem!! Even then they tell me it’s only available certain times of the year. Too bad. In my opinion, it’s the best part (besides bacon of course) of the pig!!!!
This was such a delight to watch. I was waiting here for them last 20 minutes so I could taste it. And OMG, it was totally worth it. I’m never going back to the traditional ham. Thank you soooo much for this amazingly delicious and juice fresh ham recipe. ❤
Wonderful looking recipe and technique! Can't wait to give this a try. If I were entertaining, especially at another location, could the slow cook portion be done ahead of time and if so, how long?
We like the scored fat rind crunchy so I don't remove total rind. I also do not like steaming the roast in bag. I use convection roast cycle in oven. I don't use sweet, we're not into sweet. Just use chopped or minced garlic, good EVO, paula deens seasoning and some rosemary mixed for seasoning.
I HAVE LOVED THIS SHOW SINCE I CAN REMEMBER!!! & AM A TRUE ADDICT, 💖💖💖 esp to your added chefs on TV this past 2-3 years!!! (I think; I lose count) 🤗 💖💖💖💖💖& I buy their adv Equipment & Books & Give them as "special presents" !!
If I didn't have another use for the skin, I would place the skin under the ham for the long cooking time. That way I get a sauce that will be high in gelatin which will contribute to even better mouth feel along with the delicious taste.
Salt, fruit acids and intense heat have to break down the chemical stew used to make plastic. Never trusted plastics coming in contact with food or beverages wouldn't have long term health effects. Just look what issues BPA caused, but its replacement is really no better.
yep me too. Plus those stupid things were already a short lived fad back in the 80's/early 90's. Kind of like a throw over from the margarine era. That messy plastic mess is in the rearview mirror thank you. Gramma never used that S*
Perhaps use two layers of Aluminum foil? Crimp it down good? (I had a similar idea upon securing a ham today at a ludicrous price - low enough that *I* could afford to *buy* one. This recipe is *vastly* more complex than what I had in mind, which was to slow-roast the thing (250-275 F) covered in foil for four+ hours.)
Fantastic video! But I will point out one small error. Those spices that you put in the so-called spice pocket will do nothing but season the meat right around that one spot. Doesn’t matter how long do you leave it there, the only thing that will do any good is the salt. The ions on the rest of those spaces when they break down are too large to penetrate anything
The meat was great however the drippings were so salty I even added dairy but could not eat it at all. Next time no salt for me. Once we got into about an inch the meat was not as salty..will make again though...
Cooked this ham for Easter. The time she cooked her ham way over cooked for me. I grad a 10lb ham and cooked for 4 hours. Probably would have been done at 3 hours. I was at church while it cooked otherwise I would have checked it more often. So make sure your home to test the temperature. This was costly so not sure I will try it again.
Sous Vide! Sous Vide! Sous Vide! lol :✨🤗✨ I would cook this big-ol' hunk of meat in my Sous Vide cooker - if it would fit_? Hmm - okay, go buy the super-larger model, THEN cook 'er-up! After that PERFECT temperature is reached and cooked for my traditional time (160 F°), I then fire-up the pan to super-crisp ALL the sides of the ham (only do this for company_ I do not care). Naturally, the ham is WONDERFULLY seasoned before going into bag and sucking out the air. Oh My Gosh!!! My hams always taste SO good! Bye! 😁
How many watts is your Sous vide cooker? What do you container? I have the 1000 watt and 16L and don’t think it would fit. Also how would you determine cooking time. Rookie sous vide
If the OP is from the UK it's a leg of pork, we can get these all year round. Ham is only ever cured pork. But if in the US, 2nd poster is correct, ham for the leg and Boston butt for the shoulder.
An article in GH magazine explains different types of ham. Google: Good Housekeeping Canned Ham-Cured Ham-Smoked Ham. Sorry, I'm not able to post links with my Kindle. The fresh ham in the video will look and taste like a pork roast, not the ham as we commonly know and expect, acc to the info in the article.
Fresh hams were very popular in Italian homes many years ago. I was raised in Montana but never here of a fresh ham. Now living in Virginia, my wife Italian grandfather made a fresh ham every Christmas. Now is our family tradition at Christmas. And this recipe is the best we have ever tried.
I refuse to use a plastic bag. I'm surprised they used it. I wanted an old school recipe. And why did she remove all of the skin? What would happen if you just scored it?
Okay. I am calling BS. I remember like 17 years ago they did a fresh pork roast as an "alternative to Christmas ham". Kimball and Bridgette did this whole 4 Ltr Coke brine to get a sweet crispy skin. They made a big deal about a pork roast was only a ham if it had been cured.
My mom used old school cane sugar sweetened 7 Up for the bastings. I snuck a few candied cloves while the ham rested, and everyone else was busy getting the sides ready.
@@sandrah7512 OMG. Are you still talking? I'm going to have to pick my kids up from the sitter so let's wrap this up. You're way more invested in this than I am and I really don't want to read that whole long thing you wrote. So yes. You got me. I remembered the episode wrong. I'm bad. I'm real baaaaad. Later. Bye bye. Don't forget to take your Boniva.
@@sandrah7512 Oh. So you need the last word. Gotcha. All I'm saying is that 99.1% wouldn't have cared to be confrontative about correcting me and 99.9% wouldn't have cared. It's not like it was important. You felt enough need to be all "So what? They can't change over 20 years? And...and...and it was 6 Ltr, not 3!" But why dear? Why'd you need to? I also just assumed you were middle-elderly aged. Sorry if I was wrong.
All these quastions about sous vide. Have you considered how swiney its going to come out? Sous vide isnt for everything. Roast the stupid thing. Almighty
This was the BEST ham I've ever eaten, roasted, sliced and I'm an old guy. Did this for Christmas 2021 and I just ordered this year's ham for this year's meal. It's like prime rib, only the flavors are definitely pork. Bon appetite
Finally a video with made with raw ham!! None of that pre-cooked smoked nonsense :) thank you
This is an amazing recipe! Have tried this recipe three times; the first two were in my gas oven, but since we live in Florida and it was the heat of the Summer, The 3rd time was in an electric Oster roaster oven, not only did it give off much less heat in the kitchen, but my 14 lb. Pork shank cooked in just 3 hours at 325 degrees. We did follow the instructions however in using our gas oven when basting with glaze the remaining 20 minutes.
Every time we make this recipe, not only does the presentation get ooh’s and ahh’s from our dinner guests but hands-down, the most tender, juicy and succulent piece of meat you’ll ever consume! Be sure to plan all the necessary steps involved…in the end is a magnificent pay off!
Thank you Christie and ATK for such a fabulous recipe!
(forgot to mention that another contributor to the heat in the kitchen are all your dinner guests “elbowing in” for a piece of pork, impatient for it to get to the table!!)😆
Did you use the bag in the electric roaster? Also, did you add 2-4 cups water to roaster, as is recommended by manufacturer?
I don't think I'll ever make a ham that I buy from a supermarket ever again! It will be fresh ham from now on! Superb!
We bought a pig from the neighbor. For meat. Have fresh hams. Had to look up how to cook these freah hams. Found this. Followed directions (less 20° marinate nor plastic bag), and it was incredible! I may never get a “regular” ham again! Everyone loved it! Thanks ladies!
Christie is a fantastic cook !!! I love it when she's on.
Agree now if only Julia wasn't so annoying
Made her coconut pie 👍
AMAZING CHEF !!!
Fantastic dish thanks Christie !!!
I make this every Christmas. Family recipe. To die for. Omg
Have never made a “fresh ham”….. think I have to do it now! WOW that looks delicious!
*Hail to the unparalleled unctiousness of a perfectly executed pork roast!*
Christie is such a good presenter, I always enjoy when she's on
This is the real ham my dad insisted on for holiday meals, not the Krakus, which turned out to be a formed ham from compressing chunks of lean pork into that can shape. Ours were smoked, always bone-in for optimum flavor and studded with cloves, never any herbs. Over the next few days, we had ham sandwiches and sometimes fried the slices.
All recipes are SHOW STOPPERS & I Love Jack's tests !!!. Love All of them, esp the firsts' with Chris, "back in the day". WONDERFUL. BUY THEIR BOOKS!!! & Support this TERRIFIC enterprise. Very educational. My daughter, who's 38 now, taught herself to cook here & others, the summer after 5th grade!
I just have to make this for thanksgiving. My God! My mouth is watering. Actually I want some NOW! LOL I also agree with you GPR. Christie is fantastic
First video I watched for Baked Ham, & you can just tell when someone knows what they are doing 12 vids later made this one & it has been fantastic both times!!! Tried a couple other hams ways this year, Christie's is definitely the best!!!
That Blueberry Cake video I'll do next Thanks!!!! (Porterhouse & Scallops you're the best!!!)
So happy for a video on Fresh Ham. Every time I ask for it in the store they point me to Smoked Ham. When I say this is not Fresh Ham they shrug their shoulders. So I special order it from my local butcher shop……….
No problem!! Even then they tell me it’s only available certain times of the year. Too bad. In my opinion, it’s the best part (besides bacon of course) of the pig!!!!
Love when Christy is on! Thank you.
Made this today and omg so delicious!!!! Nothing like a fresh ham roast. This recipe was easy but very tasty.
This was such a delight to watch. I was waiting here for them last 20 minutes so I could taste it. And OMG, it was totally worth it. I’m never going back to the traditional ham. Thank you soooo much for this amazingly delicious and juice fresh ham recipe. ❤
Wonderful looking recipe and technique! Can't wait to give this a try.
If I were entertaining, especially at another location, could the slow cook portion be done ahead of time and if so, how long?
There certainly is a WOW factor to that! Nicely done ladies!
Excellent presentation and a great idea! Thank you!
I made this recipe for Easter and it was AMAZING! So delicious!!
Trying it today. Will keep you posted
I've been drooling since they put it in the bag! 😋
What a wonderful video/recipe!!
Have I been slicing ham incorrectly?! Never seen it done this way. It looked good, I’m ready to try it.
It's not every day I have an uncured ham! That ham looks so good!
I have a fresh ham and a air fryer oven. I'm using this recipe ❤
Oh this was really nice! Thank you.
I want to use my Counter-Top Electric Roaster . I wonder if the roaster can replace the need for the bag (bags not recommended for this appliance).
Someone commented on here, 14 lbs at 325 F for 3 hours no plastic, but they still did the oven glaze part afterwards.
We like the scored fat rind crunchy so I don't remove total rind. I also do not like steaming the roast in bag. I use convection roast cycle in oven. I don't use sweet, we're not into sweet. Just use chopped or minced garlic, good EVO, paula deens seasoning and some rosemary mixed for seasoning.
I need a fast ham, I’m hungry!!
Some of us enjoy the pork that was raised in the backyard... fresh ham!!!
ATK
Hi from California 🤗😋🍽👏
Salutations 💌
I am Speechless 🙊 😍 and now very Hungry. Looks delicious 😋
Are your oven temps for non convection ovens?
I imagine temps are for non-convection, as not everyone has that option. So convection folks would need to adjust their times
Amazing Recipe! 😃
That slow roasted ham looks so delicious.
I HAVE LOVED THIS SHOW SINCE I CAN REMEMBER!!! & AM A TRUE ADDICT, 💖💖💖 esp to your added chefs on TV this past 2-3 years!!! (I think; I lose count) 🤗 💖💖💖💖💖& I buy their adv Equipment & Books & Give them as "special presents" !!
Wonderful! ❤
Love fresh ham , yours look like a winner
If I didn't have another use for the skin, I would place the skin under the ham for the long cooking time. That way I get a sauce that will be high in gelatin which will contribute to even better mouth feel along with the delicious taste.
How about making pork cracklings?
@@alanvonau278 Yes, great use of pork skin in making cracklings. It's also great in some Asian meat salads because it contributes wonderful texture.
Our neighbor gave us a fresh ham from one of his pigs and now I know what to do with it!
That looks soo good!!!! I have never made one. Does it taste anything like a pork shoulder or a pork loin? Or does it taste like ham?
Thank you.
When do we get to see a new season of Cook's Country???
Could you use the shank from the shoulder if you can't find the ham?
Im making a whole fresh ham , where should I cut my slit to add pocket of seasoning?
If its 3-5 hrs for a 10 lb How long would I cook a 20 lb whole ham for
Is this the same thing as a fresh picnic shoulder?
No, picnic shoulder is from the front leg fresh ham is from the rear leg.
MYfamily likes the hard skin you cut it all off You wasted the best part
I wonder how a large dutch oven would work. I like my dutch oven. I'll try it
I'm quite sure it will work 100%; have done so myself with things like leg of lamb
Brining it will give more of a consistent flavor
The link for the recipe requires credit card payment.... that's garbage. why have a link at all as if its free
Christie, will you please adopt me? lol...This looks incredible
The meat was great however we could not use the drippings as it was soooo salty...next time no salt but meat was very moist.
I was never a fan of using plastic cooking bags. Something has to leach out of those things.
Salt, fruit acids and intense heat have to break down the chemical stew used to make plastic. Never trusted plastics coming in contact with food or beverages wouldn't have long term health effects. Just look what issues BPA caused, but its replacement is really no better.
yep me too. Plus those stupid things were already a short lived fad back in the 80's/early 90's. Kind of like a throw over from the margarine era. That messy plastic mess is in the rearview mirror thank you. Gramma never used that S*
Perhaps use two layers of Aluminum foil? Crimp it down good?
(I had a similar idea upon securing a ham today at a ludicrous price - low enough that *I* could afford to *buy* one. This recipe is *vastly* more complex than what I had in mind, which was to slow-roast the thing (250-275 F) covered in foil for four+ hours.)
Foil just as bad, why not use covered roasting pan?
Wonder how this method less the bag would work on the smoker
Fantastic video! But I will point out one small error. Those spices that you put in the so-called spice pocket will do nothing but season the meat right around that one spot. Doesn’t matter how long do you leave it there, the only thing that will do any good is the salt. The ions on the rest of those spaces when they break down are too large to penetrate anything
The meat was great however the drippings were so salty I even added dairy but could not eat it at all. Next time no salt for me. Once we got into about an inch the meat was not as salty..will make again though...
Smoked or unsmoked matter???
Cooked this ham for Easter. The time she cooked her ham way over cooked for me. I grad a 10lb ham and cooked for 4 hours. Probably would have been done at 3 hours. I was at church while it cooked otherwise I would have checked it more often. So make sure your home to test the temperature. This was costly so not sure I will try it again.
People that have high blood pressure use salt substitute instead of salt
I took out a tenderloin because of this.
Bacony, better hide it from Bridget.
Sous Vide! Sous Vide! Sous Vide! lol :✨🤗✨
I would cook this big-ol' hunk of meat in my Sous Vide cooker - if it would fit_? Hmm - okay, go buy the super-larger model, THEN cook 'er-up! After that PERFECT temperature is reached and cooked for my traditional time (160 F°), I then fire-up the pan to super-crisp ALL the sides of the ham (only do this for company_ I do not care). Naturally, the ham is WONDERFULLY seasoned before going into bag and sucking out the air.
Oh My Gosh!!! My hams always taste SO good!
Bye! 😁
How many watts is your Sous vide cooker? What do you container? I have the 1000 watt and 16L and don’t think it would fit. Also how would you determine cooking time. Rookie sous vide
I really missed not having that skin in the game...you've got to find a way to incorporate that divine deliciousness into my diet and belly !!!
How about making pork cracklings?
@@alanvonau278 Exactly my thought! Use kitchen shears to cut thin strips and get that deep fryer heated up!
@@tinktaylor444 Yes, you make the pork cracklings and I'll go to your place for a snack 😊.
@@alanvonau278 You can also make crackling bread - there are recipes out there :)
@@deirdreduggan3233 Hmm, all that porky goodness in bread 😋.
I wonder if this can be done with a sous vide method?
You certainly can, but you won't get the wonderful taste of a roast.
@@alanvonau278 but I would roast it the same way like ATK did when they took it out from the oven bag.
Is this a ham or a leg of pork?
If the OP is from the UK it's a leg of pork, we can get these all year round. Ham is only ever cured pork. But if in the US, 2nd poster is correct, ham for the leg and Boston butt for the shoulder.
Ben Davies thank you I am from the uk and thought it must be a leg of pork.
Looking like a pork roast to me, but very delicious I'm sure.
The hams my European family purchased were already salted and cold smoked for the proper flavor then oven baked, covered. No plastic bag ever !
@@msr1116 , that's smoked ham not fresh, I prefer the smoked ham myself.
Si
Not a ham, but a terrific pork roast....need to cure it for ham.
An article in GH magazine explains different types of ham. Google: Good Housekeeping Canned Ham-Cured Ham-Smoked Ham. Sorry, I'm not able to post links with my Kindle. The fresh ham in the video will look and taste like a pork roast, not the ham as we commonly know and expect, acc to the info in the article.
Cannot compete with a pernil
You do't need to brine the fresh ham?
I make the store trim all that off.
thats a fresh ham down south..
Damn Ive never even heard of fresh ham
Fresh hams were very popular in Italian homes many years ago. I was raised in Montana but never here of a fresh ham. Now living in Virginia, my wife Italian grandfather made a fresh ham every Christmas. Now is our family tradition at Christmas. And this recipe is the best we have ever tried.
I wish this site would answer really good questions but they never do. Only an all powerful one way communication.
@@sandrah7512 They answer zero questions. One way communication.
I refuse to use a plastic bag. I'm surprised they used it. I wanted an old school recipe. And why did she remove all of the skin? What would happen if you just scored it?
She missed fresh garlic and black pepper...
Why do you trim off that skin? That’s the best part.
what's with all the reuploads lately?
Bruh
Leg ham
Okay. I am calling BS. I remember like 17 years ago they did a fresh pork roast as an "alternative to Christmas ham". Kimball and Bridgette did this whole 4 Ltr Coke brine to get a sweet crispy skin. They made a big deal about a pork roast was only a ham if it had been cured.
My mom used old school cane sugar sweetened 7 Up for the bastings. I snuck a few candied cloves while the ham rested, and everyone else was busy getting the sides ready.
@@sandrah7512 ...you're a little scary, lady
@@sandrah7512 The amount of triggering you must've felt to put forth that amount of time and effort...I don't know. Creepy.
@@sandrah7512 OMG. Are you still talking? I'm going to have to pick my kids up from the sitter so let's wrap this up.
You're way more invested in this than I am and I really don't want to read that whole long thing you wrote. So yes. You got me. I remembered the episode wrong. I'm bad. I'm real baaaaad.
Later. Bye bye. Don't forget to take your Boniva.
@@sandrah7512 Oh. So you need the last word. Gotcha. All I'm saying is that 99.1% wouldn't have cared to be confrontative about correcting me and 99.9% wouldn't have cared. It's not like it was important. You felt enough need to be all
"So what? They can't change over 20 years? And...and...and it was 6 Ltr, not 3!"
But why dear? Why'd you need to?
I also just assumed you were middle-elderly aged. Sorry if I was wrong.
This is a repost
Removing the skin allows the meat to dry out ! Durrrgh
Taking off the skin.. removing the fat... oh no, this recipe is not for me.
Made exact same recipe. Way too salty. 1/3c of kosher salt is too much.
I dont understand : whats the diff tween a pork shank and a fresh ham shank ??
p.s. how much for the one with the dirty blond pony tail ?
You lost me at "remove the skin"....
All these quastions about sous vide. Have you considered how swiney its going to come out? Sous vide isnt for everything. Roast the stupid thing. Almighty
Obelix will agree with you.
White ham ? Ham is cured pork, this has not been cured, its a pork roast
It's called fresh ham that's the proper terminology.
Why not leave the skin on?
EVERYTHING IS WRONG WITH THIS VIDEO....
They got rid of all the skinny male cooks . . . when is Paula Dean going to join the crew?