Doctor's Review: Medicine on the Move

October 18, 2017
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Roasted fresh ham with salsa verde

1 c. (250 ml) fresh cilantro leaves

½ c. (125 ml) roasted garlic purée

4 jalapeño chilies, seeded and minced

½ c. (125 ml) olive oil

2½ tbsp. (37.5 ml) kosher salt

one 8 lb. (4 kg) fresh, bone-in ham or pork shoulder

For the salsa verde

4 garlic cloves

1 tbsp. (15 ml) capers, rinsed

1 salt-packed anchovy, filleted and rinsed

1 jalapeño chili, seeded and coarsely chopped

¼ c. (60 ml) packed fresh lemon verbena leaves or ¼ c. (60 ml) packed, fresh, flat-leaf parsley leaves and grated zest of 1 lemon

¼ c. (60 ml) packed, fresh, cilantro leaves

½ c. (125 ml) olive oil

salt to taste

In a small bowl, combine the cilantro, garlic, chilies, olive oil and salt. Stir to blend. Rub all over the ham or pork. Cover and refrigerate overnight.

Remove the meat from the refrigerator about 1½ hours before roasting, and place on a rack set in a roasting pan.

Preheat the oven to 400?F (200?C). Roast the ham or pork for 45 minutes. Reduce the heat to 300?F (180?C) and roast for 2 more hours or until an instant-read thermometer inserted in the centre of the meat registers 155?F (68?C). Remove from the oven, cover loosely with aluminum foil and let rest for 25 to 30 minutes.

In a mortar, pound the garlic, capers, anchovy, chili, lemon verbena leaves and cilantro into a thick paste with a pestle. Stir in the olive oil and season with salt. Set aside at room temperature for up to 1 hour. Makes 1 cup.

Cut the ham or pork across the grain into thick slices. Serve the salsa verde separately. Serves 6 to 8 as a main course.

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