Wednesday, October 20, 2010

Rosemary and Garlic Infused Ham Roast

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

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.