When cooking with pork I prefer pork butts (the cut from the front shoulder) because the fat content provides for a flavorful, moist piece of meat. The last time I cooked a piece of ham roast I ruined it. I didn't realize that it requires a much different cooking technique compared to the pork butt that I am much more familiar with.
The ham roast does not have as much fat marbling as a pork butt roast which in turn makes it a much drier piece of meat. This requires cooking the roast at a higher temperature for a much shorter period of time. I will say, this time I perfected the roasting of a ham roast. This roast was extremely flavourful and moist. It was cooked right to the point when the very center is still a little pink, ensuring in was not dried out.
Rosemary and Garlic Infused Ham Roast
2 1/2 pound ham roast
Marinade 3 cloves garlic 1/2 cup olive oil 2 tbsp dried rosemary 2 tbsp kosher salt 1 tbsp freshly ground black pepper
1 beer (don't use a light beer folks!)
Marinade the roast 12-48 hours in advance. If you marinate on the longer side of this time frame, the roast will likely be a much moister piece of meat because the salt addition will serve to help brine the meat. Cut each garlic clove into 3 pieces. With a sharp knife, create slots within the roast and insert a piece of garlic. Place the roast in a gallon size baggie. Add the remaining ingredients. Close the bag, shake it and massage the roast with the seasoning to make sure it is evenly coated. Refrigerate.
When ready to begin roasting the ham roast, preheat the oven to 400 degrees. In a stoneware baking dish, place the ham roast. Add enough of the marinade to ensure that the roast is sufficiently lubricated. Pour about 1/2 of the beer over the roast to ensure it has enough moisture during cooking. Roast for about 50 minutes until it reaches about 155 degrees in center. When you remove the roast, cover tightly with aluminum foil. This will allow the roast to continue cooking with carryover cooking and the temperature of the roast will actually increase about 5 degrees. Allow to rest for at least 10 minutes. Slice and enjoy next to your favorite sides or on your favorite sandwich.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.