Brined Fresh Ham

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The recipe was awesome…except for the glaze which was unnecessary. Before glazing, the skin was crackly and delicious and the meat had a wonderful flavor from the brine. After glazing, the skin was rubbery and gummy and unappetizing, and the glaze flavor overwhelmed the beautiful subtle flavors of the pork. Would definitely try this again without the glaze, and brining for 3 days is definitely worth it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have actually used this rub and glaze on a smoked ham and a fresh ham with the 3 days in the brine. The fresh ham is going to taste like a roast. I am not sure how much flavor the brine added, but a brine is so simple that it is certainly worth the effort. My fresh ham was considerably larger than Anne's ham, so this could have affected the ability of the brine to flavor the ham. If your ham is larger than the recipe calls for, don't bother making extra glaze. There is plenty of glaze in this recipe for a much larger ham! I am not sold on the brine, but I will try the same brine with a much smaller piece of meat and compare the results!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I FINALLY planned ahead and brined the fresh ham for 3 days. While it's really good after only a 1/2 day brine, it is EXCEPTIONAL after 3 days. Totally worth the wait.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This ham was a great success. Everyone enjoyed the flavor. A little time consuming but worth the wait (hence the 4 stars Will definetly do it again. Thanks for the videos, they really help when your preparing it for the for time. Next I need to purchace one of those brining containers, we used a large stock pot.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made TWO of these fresh hams for Easter last year! This is an essential technique to learn. Brining gave the ham a delicious background flavor. My (huge family loved it. PS I did TWO turkey's for Thanksgiving with your Herb Crusted Turkey recipe also. A big hit....thanks anne! :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

loved the brine though i halved the sugar in the brine and omitted the glaze altogether. i cannot understand the logic for adding all that sugar (ie extraneous calories that only mask the real flavor of the meat to a glorious recipe. I had gone way out into the country a couple days before christmas to a farm that had just butchered the now-roast so i wanted to do something really special with it. everyone was completely thrilled with the result. we made lots of gravy with the drippings, which were hearty and savory, and never missed the glaze.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Saw the show and couldn't wait to try out the recipe. Followed all of the instructions to a tee. Unfortunately disappointed in the result. It's OK, but hardly worth all the time and effort. I wouldn't recommend preparing this for guests until you've had a chance to try it out for yourself to make sure you like it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent. I made one last year following the recipe exactly. But this year, we are going to cook the fresh ham on the smoker after brining. Will post again with results...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Why are so many viewers confusing a FRESH ham with a smoked or cured ham? Anne explains exactly what a fresh ham is--that is a pork roast from the back leg of the animal, the part usually sold after it has been turned into the meat we call ham.

I was reading the reviews to see what those who had made this thought when I discovered that almost all viewers seemed to have used cured hams.