Best 3 Fresh Ham With Cracklings And Pan Gravy Recipes

HAM GRAVY

Steps:

• Into the pan that the ham was cooked in (or use bacon grease if you don't have ham juices), add the butter. Once melted, add 1/4 cup of the flour and whisk to combine. Continue adding flour, whisking constantly, until a smooth paste is achieved. Cook the roux over a medium heat until you get a nice deep golden color, about 3 minutes. Add the milk, whisking the whole time to prevent lumps forming. Cook until thick and season to taste. Serve over biscuits!

FRESH HAM WITH CRACKLINGS AND PAN GRAVY

Steps:

• With a small sharp knife prick the ham skin all over, make a4 parallel 1/4 inch deep incisions through the skin the entire length of the ham, and rub the lightly with the oil. In a small bowl rub together the coarse salt, the thyme, the sage,thhe pepper, and the mustard and rub the mixture over the entire surface of the ham. Put the ham on a roasting rack set in a roasting pan and put in a preheated 500degF oven. Reduce the temperature immediately to 325degF and roast the ham for 1 hour. Pour half the beer over the ham, roast the ham 30 minutes more, and pour the remaining beer over the ham. Roast the ham for 2 1/2 hours more, or until a meat thermometer registers 170degF, let it cool on the rack in the pan for 15 minutes. Pull off the brown crisp skin, leaving the layer of fat on the ham, with scissors cut the skin into small pieces, arrange the cracklins in one layer in a baking pan. Sprinkle the crackings with salt and bake them in the middle of a preheated 350degF oven, stirring occasionally, for 15 minutes, or until they are crisp and browned. transfer the cracklings to paper towels to drain. cut the remainder of the fat from the ham, slice the meat thinly across the grain, arrange on platter. Keep ham covered and warm. For the gravy: Skim off the fat from the pan juices, add 1 cup of water, and deglaze over moderate heat. Transfer the liquid to a saucepan. Ina small bowl whisk together the flour and 1/4 cup of the broth until flour is dissolved and whisk it into the saucepan with remaining 3/4 cup of broth, the mustard, the sage, the thyme and the sugar. Bring the mixture to a boil, whisking, add the vinegar and pepper to taste and simmer, whisking for 5 minutes.

ROASTED FRESH HAM

Steps:

• Place a rack in lower third of oven and preheat to 425 degrees. Trim skin and excess fat from ham, leaving a layer of fat. Score ham all over in a diamond pattern of 1/2-inch-deep cuts about 1 1/2 inches apart.
• In a small bowl, combine salt, pepper and thyme, pinching and sifting mixture until thyme becomes fragrant. Pat mixture all over ham and into crevices.
• Place ham fat-side up on a rack in a large roasting pan and roast uncovered for 1/2 an hour. Turn heat down to 350 degrees, pour 2 cups wine and 1/2 cup water into pan and loosely tent with aluminum foil. Continue to roast, basting every hour. Add water to pan, if necessary, to keep pan juices from scorching; bake until a meat thermometer pressed into thickest part of ham reads 155 degrees, about 3 1/2 hours.
• Let ham stand 15 to 20 minutes before carving. Pour pan juices and remaining 2 tablespoons wine into a small saucepan and simmer about 2 minutes. Turn off flame, add half-and-half, and serve with ham.