Roasted Fresh Pork Ham

Roasted Pork Ham is one of my favorite meats to serve. It’s right up there with my Roasted Rump Roast! Unlike a Boston Butt or pork shoulder roast, a fresh Ham has a lot of lean meat and slices nicely.  It also makes the most FABULOUS gravy. I always cook a Roasted Fresh Pork Ham for  New Year’s Day meal. It goes well with Black-eyed peas, collards and sweet potatoes…I cook the meal, leave it on the stove, waiting for my family to make their way over to eat.

But it’s great anytime. And it’s simple to cook. Plus,  it serves a crowd. What’s not to love? Cooking directions are simple.

Season fresh pork ham with salt, pepper and garlic salt. Now I have a special ingredient that makes Fresh Ham  divine…it’s oregano.  Oregano!  Yes. Generously season the ham on all sides with oregano…and all other spices. Bake, uncovered, in a shallow roasting pan, at 350* for 30 minutes per pound.

This week, I had a 10 pound fresh ham and I cooked it 5 hours. Very simple to figure. If you need help determining how long to cook your roast, try this: Use your calculator.

Multiply the number of pounds your ham weighs by 30 (minutes) ….I had a 10 pound ham multiplied by 30. 10 x 30= 300.   Now divide 300 by 60 ( how many minutes are in an hour) and it comes to 5. I cooked my ham 5 hours. Simple.

I use my calculator all the time in my kitchen. Seriously.  Or I call one of my math major sons and give them my problem. (Usually it’s about fractions,  when I call them~) Plus, I figure they need to be kept on their toes from time to time. Don’t want them forgetting their math….

So, now your ham is done. Carefully transfer it to a carving board or cutting board. I lift it with two forks. Be careful…it is HOT. Now,  pour the fat from the top of the drippings. Being careful to save the drippings in the pan. Pour or scrape the drippings from the roasting pan into a saucepan.

Sometimes I put the roasting pan on my burner, on top of the stove, on medium heat and add a cup of water to it and gently loosen the drippings with a fork,  before I pour it into pan.

To thicken gravy, combine 4-5 tablespoons of cornstarch with 3 cups of cold water. Stir cornstarch mixture into the drippings and bring to a boil, gently. Cook until thickened. Salt and pepper to taste.

Now, wasn’t that easy? And tell me, how wonderful did your kitchen smell with that oregano and fresh ham cooking? I love it. Especially on a cold day. It’s so comforting to go outside and then come in to this delightful fragrance drifting through the house. There’s no place like home. So true.

Enjoy!