It has been a mystery where to find fresh ham. After spending this past week in San Francisco and visiting Chinatown, I decided to visit the Asian Market on 9000 S in Salt Lake just East of the I-15. Sure enough, fresh ham, but called leg meat at only $1.99/lb. I used a Herb De Providence Rub and cooked it at 425 degrees until 148 degrees and removed it from the oven and let it rest just like I would cook a tenderloin. The reason I did this is because the meat is very lean and didn't want to overcook it. I then made a delicious crimini mushroom sauce and the dinner was delicious. I also served roasted vegetables - potatoes, carrots, onions and radishes. Leg meat cooks up a lot like the loin and tenderloin. Fresh leg meat is a great option for pork lovers who also have to watch their sodium intake.
Until next time...
Lady Ham
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The blog of the Utah Pork producers Association hosted by Allison Fiscus (Lady Ham) is dedicated to bringing you up-to-date information about where we will be; Whether we are doing demos, taste-testing, or educating the public. We would like to invite all to comment on their experiences cooking with pork and new recipes, as we seek to stay true to our mission of establishing the Utah pork industry as a consistent and responsible supplier of high quality pork to the domestic and world market.
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