Ham help!

RedRajah

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Finally, after all these years, I get to make ham, I was so looking forward to making this!

The problem?

I picked up a fresh ham instead of a city ham and every place around me has either country/cottage hams or those precooked boneless spiraled over-sugared monstrosities!

Is there anything I can do to either the cooking temperature/cooking time to make the recipe work or am I actually worrying over nothing?
 

Stytch

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I've never heard of city vs. country ham, so I can't wait to see where this goes.
 

benbenberi

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Bad news, Red Rajah -- a fresh ham is just a big pork roast. You have to cook it like a big pork roast. You can apply the ham glaze to the outside. But the final result will be roasted pork with a yummy glaze, and not a glazed ham.
 

RedRajah

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Any changes to the cooking temperature or time though to deal with the fact it's not been cured beforehand?
 

ap123

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Relatively low and slow. Marinade/rub at least overnight, let sit on counter for about 1/2 hour before putting in 325° oven for 3 hours (skin side up), then up the oven to 375° for about another hour. Or you can do 2 hours at 350°, then down to 325° for another 3 1/2 hours, then up to 400° for 20-30 min to get the skin crispy.

*I usually go with the 2nd option, making pernil (Dominican style pork)
 
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