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Our Lady's Loom, Larder, and Laundry
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Subject Topic: Fresh Ham Slices???? Post ReplyPost New Topic
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Mary Chris
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Posted: Jan 25 2010 at 8:25am | IP Logged Quote Mary Chris
I have no experience with this cut of meat .    The friend who gave it to us said to grill it. My google research says otherwise......

Any recipes or suggestions?

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Chris V
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Posted: Jan 25 2010 at 8:35am | IP Logged Quote Chris V
If it's "Ham", then it is pre-cooked or cured, no? If so, then you can roast it, pan-grill, oven-broil, or use for soups.

But when you say "fresh", are you referring to pork slices, in which as they would not be pre-cooked or cured? If that's the case, then you can use it in any "pork" recipe.

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Mary Chris
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Posted: Jan 25 2010 at 8:53am | IP Logged Quote Mary Chris
We got it from a pig share, the packaging had fresh ham slices written on it. As far as I can tell it is not cured or pre-cooked. So I can just cook it like a tenderloin??

Other than baon, I hardly ever cook pork.

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Posted: Jan 25 2010 at 9:17am | IP Logged Quote hylabrook1
Fresh Ham is raw meat, never cooked or cured. I've never heard of it other than as a roast/shoulder, but if it's part of a pig share you might have some unconventional cuts. I'm guessing that how long you cook it depends on its thickness. Probably a tenderloin recipe/seasonings would be good, but it might cook more quickly if it's thinner. A meat thermometer might come in handy to be sure it's cooked through.

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Bookswithtea
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Posted: Jan 25 2010 at 11:20am | IP Logged Quote Bookswithtea
We got 1/2 of a pig once that was completely uncured. That was my choice. I just wanted to see what it was like. Curing meat really changes the flavor and texture. My family's assessment of the fresh ham roasts, slices, etc was that everything tasted like a white meat pork chop...Which is fine. But it wasn't what we were expecting. We had a really hard time figuring out what to do with all the fresh ham roasts and slices. They always looked gorgeous, then we'd cook them and they would get dry really quickly. So we ended up grilling a lot of it, or using it in soups.



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stefoodie
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Posted: Jan 25 2010 at 11:32am | IP Logged Quote stefoodie
What's the proportion of lean to fat? The leaner the meat the further you'll have to lean towards braising, more fat = just pan-fry or grill.

LMK if you want a braising recipe.

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