Buying frozen meat from farmers in bulk has become a hopeful trend, and many devotees are confronted with new cuts and some might be intimidated or have little idea what to do with these unfamiliar cuts. For instance, customers of our bulk orders might find cuts like bone-in fresh ham or pork shanks and wonder what to do. Fear not! There are many wonderful ways to prepare these cuts!
My grandmother-studied art in Copenhagen as a young woman and learned how to roast pork in a Danish style. Many butchers here in the states did not include a fat or skin on the loin roast so she would instead roast a fresh ham or picnic roast for us when I was a child. She also never abandoned the frugality she and my grandfather had to employ as young “starving” artists in post war New York. For this slow roasted ham with ramps, I used her method but I marinated the fresh ham in chopped ramps with olive oil and salt and pepper. Roasting less expensive cuts like fresh ham is the perfect way to get the decadent roasted pork experience but on a budget. Not to mention the fact that I was able to create four meals from this pork roast: I served the leftovers over homemade refried beans with lime juice, also in a “twice cooked” Chinese stir fry with vegetables and then I made ramen with the bones.
Slow Roasted Fresh Ham with Ramps
- One fresh ham preferably bone in (5-6 lbs)
- Salt and pepper to taste
- A seasonal herb chopped and added to olive oil
- Preheat the oven to 350 degrees
- Bake for 4 to 5 hours or until the roast cooks to an internal temperate reads 155-160.
- Let rest before slicing. Enjoy!