Fresh Ham with Honey and Cloves

By: Joanna McDonald | May 13 2010
Posted in Recipes - Meat and Poultry

Photo: Andre Baranowski/Saveur.com

This feastworthy dish, based on a recipe in Pork & Sons by Stéphane Reynaud (Phaidon, 2007), calls for fresh ham, a succulent cut from the pig’s hind leg that yields crisp skin and juicy meat. If cooking for a larger crowd, roast a whole fresh ham instead of just the shank end, and double the ingredient quantities for the glaze.