How to roast a ham
Roasted Ham
Many people use the shoulder, the front of the pig, instead of the shank.
In general, raw shank weighs around 8 to 12 kg. So it takes about ten people to eat it. The palette is closer to 4 or 5 kg and serves about six people. Of course, with plenty.
The first secret of a good
shank is that it be fresh.
Like all frozen meat, shank
loses a lot of texture when frozen.
This happens because ice is
less dense than water.
When water turns to ice, the cell membrane is broken, causing cell juice to be lost, as well as part of the structure. Most butchers ask that fresh ham be reserved well in advance, usually about a week or two.
Some large butchers have these meats even without being reserved. The next important point is that, to make it marinated, it is important to soak it for at least one day, and leaving it longer is not a problem. The time to marinate the shank can be quite long.
It's common for up to 3 days.
Shank,
Another secret is that the
bone is important for the meat's flavor and good cooking.
As bone conducts heat better
than meat, it helps cook the ham from the inside.
This is especially important
for baking large pieces.
It's also important to take
the shank out of the fridge an hour or two before roasting.
This may sound silly, but the
point is that the ham should ideally be at the same temperature inside and out
so that it cooks evenly.
Finally, to roast the shank
it is important that the oven is close to the minimum temperature.
In the beginning, it makes a
lot of difference to put aluminum foil around the whole shape to keep the
humidity.
When it is already cooked,
you can remove the wrapping and let it brown for about half an hour.
One tip is to use sugar
diluted in water at the end of cooking so that the meat has an especially
beautiful golden brown.
The shank takes about an hour
per pound of raw meat to roast, so start several hours before serving.
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