Home Cooking

Steamship of Pork...a.k.a, Fresh Ham - - Slow Roasted @ 210* for 12 hours, with Pictures.

fourunder | Dec 18, 201310:43 PM     28

I'm a fan of pork. I love it prepared in any ethnic version, but slow roasted and barbecue are my favorites. The Front Shoulder/Picnic/Butt/Boston Butt are my favorite for roasting low and slow....but then again I do love Spare Ribs and Back Ribs too. For reasons unknown, the fresh ham, or back leg is rarely purchased. The only explanation I can come up with is the size... or the fact it's always more expensive than the Shoulder. I do enjoy the fresh ham, particularly for my true Cubano Sandwich which requires meat from the leg. if i did not have to choose between the shoulder and the leg, there would be no problem.

Anyway, my local Supermarket carries Pork Products from Sterling Silver Purveyors. They usually only carry the Loin and Tenderloins...and compared to the regular offerings of....Excel, Farmland, Smithfield and Swifts.....The Sterling Siver Premium Pork is superior. Last Christmas, I noticed they had a full leg in unfamiliar packaging...which turned out to be Sterling Silver Steamship of Pork. i would have purchased it then, but I had already had Prime Rib Roast purchased and planned for dinner. I made a mental note to try it for this past years Easter, but although ordered...it never arrived..

This year, for Thanksgiving, I tried again to special order the Steamship and luckily it cam in. We had 30+ adults, so I figured this would be a nice addition for everyone.

My only disappointment was this product came in with the skin removed.

Thanksgiving Dinner was planned for 3PM, so I panned to place the Steamship into the oven overnight at 1AM. My only mistake was, I forgot to score the roast for presentation and did not realize until the morning when I checked the roast for temperature and visuals, a Senior moment regrettably. At that point, I carefully scored the roast through the layer of fat. Luckily, I did not see any loss of any juices.

The specifics:

* 16.5 pounds total weight

* Removed from packaging, rinsed and pat dried

* Seasoned liberally with Kosher Salt and Fresh Cracked Black Pepper 48 hours in advance of roasting

* Place into a preheated 450* oven for 30 minutes

* Thermostat reduced to 200*

* The Steamship hit 155* in 12 hours

* It was held for 2 hours inside the oven at 140*

* I removed the roast and cranked the oven up to 450* for 10 minutes

* I replaced the roast back into the oven for 15 minutes.

* Removed and ready to slice

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