Roast Fresh Ham

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Appears in Cook's Illustrated March/April 2001, America's Test Kitchen TV

The right brine, the right sequence of oven temperatures, and the right glaze transform an uncured ham into a pork roast with rich, moist meat and crackling crisp skin.

SERVES8 to 10

TIME3½ hours, plus 8 hours brining and 1 hour standing

Roast Fresh Ham

WHY THIS RECIPE WORKS

For a flavorful, succulent fresh ham recipe worthy of a holiday table, we purchased a shank end with the skin on and scored the fat. Then we brined the ham in a solution flavored with brown sugar, garlic, bay leaves, and black peppercorns. ...

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