Chesapeake Bay Cooking
Roast Fresh Ham with Fried Apples
Page 161
| Course Type: Main Courses
(1 review)
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I think of thyme as pork's best friend, but this recipe shows that sage might be a close second. I found the garlic flavor was a little lost, given the effort of studding the ham with slivers. We had a smaller ham than called for (4.75 lbs) and found the 20 minutes per pound timing turned out a well-done roast - a few more minutes would have made it downright dry. A brine, or a closer eye on the roast, would have been nice.
The apples worked very well; reviewed separately.
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