Fresh Ham

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This was the "BEST' ham I've ever made. Am making it again tomorrow! My husband and kids said the same thing.

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Way too much salt. Soy sauce AND salt! Holy cow. Because of that, the drippings were unusable for gravy. I was able to salvage most of the meat by scraping off the seasonings and the edge of the roast. The pork rinds (my favorite part had to be chucked. :o( Other than the salt issue, the salvaged part turned out okay. I shouldn't have done it for Easter, my beautiful 10 lb fresh ham didn't go over well.

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Best Ham recipe ever! It was so juicy and tender and just fell off the bone. My family loved it so much, I'm making it again!!!!

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Omg! It was so juicy and flavorful!!! I no longer fear the fresh ham! I followed the recipe as is, except my ham was much smaller, and it turned out perfect!

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I am always trying new receipes from the foodnetwork and Paula Dean's receipes are always a hit! My husband said stop looking this is the best fresh ham you have ever made. He is very picky and is always honest about my cooking. I will make this for our traditional pork New Year's Day dinner. Thank you Paula for another success! I love your show.

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Great recipe: we have test it! But can we suggest to carry out with italian tuscan ham? renieri.net staff

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This is the perfect recipe for those who like fresh rather than cured ham. The soy sauce give it a beautiful color and flavor. I've made this recipe 3 times so far and am making it again today for Easter.

Thanks Ms. Deen!

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Paula's house seasoning is meant to be made and kept in an air-tight container and only used to season with. I think when your ham comes out too salty maybe you used the entire batch of house seasoning? Use it just as you would to salt and pepper a piece of meat, just sprinkle on a little bit.

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I cooked a 14lb bone-in rib roast using Alton Brown's recipe and 12lb bone-in fresh ham using Paula's recipe. Both were extremely easy to cook and each took about 4.5 hours, which was nice because they were ready to serve at the same time. There is a lot of salt used in the prep of the ham, much more than the rib roast. I would say the ham is slightly on the salty side near the skin, less so in the middle. Since this is a fresh ham, the meat is similar in taste to pork chops, which I prefer sweeter rather than salty. Next time I would try a sweeter prep, maybe some ginger and maple syrup, with less salt. Also, since the salt tends to pull liquid out of the meat, I wonder if the ham would have been a little juicer if I used less salt. There was plenty of drippings in the pan and the jus I prepared was quite salty as the salt from the rub found it way into the dripping during cooking. The rib roast was excellent, btw. I have used Paula's recipe before which also produces a great roast.

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I cooked an 8lb butt end, bone in. The recipe was followed and the results could not have been better. Removed from frig 1/2 hr before,325 degree removed at internal 160 degree took about 4 hrs. We will use this recipe for all of our Fresh Hams.