MUSTARD-GLAZED FRESH
HAM WITH CIDER SAUCE

Cracklings, crunchy pieces of roasted pork skin, are a Southern treat. To try them, follow our directions in this recipe and cook them right along with the roast.

ACTIVE TIME: 20 MIN · TOTAL TIME: 5 HRS 20 MIN · MAKES: 24 MAIN-DISH SERVINGS

1 WHOLE PORK LEG (BONE-IN FRESH
HAM) (15 POUNDS)

1 TEASPOON CHINESE FIVE-SPICE
POWDER (OPTIONAL)

½ CUP PACKED BROWN SUGAR

1 TABLESPOON DRY MUSTARD

1 TABLESPOON KOSHER SALT

1 TEASPOON COARSELY GROUND PEPPER

¼ TEASPOON GROUND CLOVES

2½ CUPS APPLE CIDER



1 Preheat oven to 350˚F. With knife, remove skin from pork, if any, and reserve. Trim excess fat from pork; discard, leaving ¼-inch-thick layer of fat. Place pork on rack in large roasting pan (17" by 11½"). Insert meat thermometer into thickest part of pork, making sure thermometer is at least ½ inch from bone If you like, for cracklings, sprinkle reserved pork skin with five-spice powder. Place skin, fat side down, in 15½" by 10½" jelly-roll pan; set aside.

2 In small bowl, combine sugar, mustard, salt, pepper, and cloves. Rub sugar mixture on top and sides of pork, pressing lightly with hand so it adheres.

3 Roast pork and skin in same oven until thermometer registers 165˚F and cracklings are browned and crisp (see Tip, opposite), 4 to 5 hours (16 to 20 minutes per pound). Internal temperature of pork will rise to 170˚F upon standing. (Meat near bone may still be slightly pink.)

4 Transfer roast to warm large platter; let stand 20 minutes to set juices for easier carving. Remove cracklings from pan and drain on paper towels.

5 Remove rack from roasting pan. Strain pan drippings through sieve into medium bowl. Let stand until fat separates from pan juices, about 1 minute. Skim and discard fat. Return pan juices to hot roasting pan; add cider and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan. Boil until sauce thickens slightly, about 7 minutes. Strain sauce into gravy boat or serving bowl. Makes 2¾ cups.

6 Cut or break cracklings into serving-size pieces. Serve roast with cider sauce and cracklings, if you like.

fw2

EACH SERVING PORK WITHOUT CRACKLINGS OR SAUCE: ABOUT 330 CALORIES 30G PROTEIN | 5G CARBOHYDRATE | 20G TOTAL FAT (7G SATURATED) | 107MG CHOLESTEROL 255MG SODIUM

EACH ¼ CUP CRACKLINGS: ABOUT 130 CALORIES | 7G PROTEIN | 0G CARBOHYDRATE 11G TOTAL FAT (4G SATURATED) | 19MG CHOLESTEROL | 365MG SODIUM

EACH TABLESPOON SAUCE: ABOUT 10 CALORIES | 0G PROTEIN | 2G CARBOHYDRATE 0G TOTAL FAT | 0MG CHOLESTEROL | 45MG SODIUM

TIP Roasting time for fresh ham can vary by as much as an hour, depending on whether the meat contains a basting solution or was previously frozen and has not completely thawed internally (although it may appear thawed on the surface). The best way to make sure any meat is cooked to the proper temperature is to use a meat thermometer.