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- 1 fresh bone-in ham (14-18 pounds)
- 20 toes of fresh garlic, peeled and left whole
- 3 dried cayenne peppers or 1 tbsp. cayenne
pepper flakes
- 1 tbsp. Black pepper with extra for outside
of roast
- 4 tbsp. Salt with extra for outside of
roast
- 1 cup vegetable oil
- 1 cup water
- 10 shakes of Peychaud’s bitters plus more
for outside of roast
- 1 Reynolds Oven Bag, turkey size
- 1 Tbsp. flour
- 1/2 cup cornstarch
- 1 cup water
- Cooked white rice if desired
- Good luck and prosperity
The roast can be stuffed right before cooking
but it’s best to do this night prior so the
flavors can develop. Place the garlic, cayenne
peppers, black pepper, salt, vegetable oil,
water and bitters in a blender. Blend until all
is finely pureed. Inject the roast throughout
using a metal injector. If you do not have an
injector, use a paring knife and cut half-inch
slits around the roast and use a squeeze bottle
to get the marinated in the roast. Some of the
marinated will drip off and rub the excess
around the roast on all sides. Season the
outside of the roast with more salt and pepper.
Shake the flour in the oven bag and place the
roast inside. It may take more than two hands to
do this so get someone to help you. Shake the
bitters all over the roast and seal the bag. Cut
about four slits in the bag so the steam can
vent and place the ham in a large roasting pan.
Bake in an oven for 325 degrees or until
internal temperature reaches 170 degrees. This
may take 5-7 hours. A general rule of thumb is
22-26 minutes per pound. Remove from oven and
let roast rest for about a half hour. To make
gravy take the drippings from the oven bag and
place in a sauce pot with 2-4 cups of water.
Taste the stock and if too salty add more water.
If not salty enough add more salt. Bring this
mixture to a low boil. Make slurry with the
cornstarch and water. Add slowly to simmering
stock and cook until thickened or about ten
minutes. If gravy is still too thin make another
slurry and add to mixture. Carve pork roast and
serve with rice and gravy. To ensure good luck
and prosperity be sure to serve with black eye
peas and smothered cabbage. Chef
Don Bergeron January 1, 2007 |
