Roasted fresh ham is just as tasty as pork loin but is far less expensive, and I highly recommend that pork lovers try it. I also find it to be moister and more tender. Fresh ham takes longer to cook than pork loin, but this just means your house smells even better longer. It is not smoked and is not pink, and should not be thought of for sandwiches alone-though it makes delicious ones. Fresh ham tastes like pork loin, so it's not surprising that it pairs well with many of the same ingredients, such as apples and onions.
In the fall, when you harvest onions and crisp apples, roast them alongside the fresh ham in this wonderful recipe. They will caramelize and pack a powerful flavor wallop. Of course, applesauce is always a good bet with pork, so if you would like to serve it, too, turn to page 00. I can't tell you how good this baked ham is. Just know that you'll spend less and gain more when it comes to flavor.

Serves 4 to 8

• 2 cups (about 10 ounces) blanched whole almonds

• 1/4 cup coriander seeds

• One 4- to 6-pound High Farms fresh ham, trimmed and tied
  

• Salt and freshly ground black pepper

• 2 cups freshly pressed apple juice or apple cider

• 2 cinnamon sticks

• 6 green cardamom pods

• 1 sweet onion such as Vidalia or Walla Walla, cut into 1/2-inch-thick slices

• 2 pounds firm, crisp baking apples such as locally grown Granny Smith, Roxbury Russet, pippin, or Empire, cored and cut into 1-inch chunks

• 1 cup loosely packed fresh cilantro leaves

1. Preheat the oven to 350ºF.

2. Spread the almonds on a baking sheet and toast, stirring once or twice, for 6 to 8 minutes, or until lightly browned. Set aside.

3. In a small, dry skillet, toast the coriander seeds, shaking the pan often, for about 1 1/2 minutes, or until the seeds smell like oranges. Immediately pour into a small dish and let cool. When cool, grind in a spice grinder or coffee grinder reserved for spices to the consistency of coarse meal. Set aside.

4. Rub the ham with salt and pepper and put in a roasting pan large enough to hold it with enough space for the onion slices and apples. Add the apple juice, cinnamon, and cardamom to the pan and roast for 2 to 2 1/2 hours, or until an instant-read thermometer inserted near the center of the roast, but not touching the bone, registers 140ºF.

5. Remove the pan from the oven and, without removing the ham from the pan, skim as much fat as possible from the juices. Add the onion slices and apples to the pan, return the pan to the oven, and increase the oven temperature to 400ºF. Roast for about 20 minutes longer, or until the ham reaches an internal temperature of 150ºF and the onion and apples begin to brown. The ham should bake for 20 to 25 minutes per pound. Do not overcook.

6. Transfer the ham to a cutting board or platter, cover with a clean kitchen towel or tent with aluminum foil to hold in moisture, and let rest for 15 minutes.

7. Transfer the onion and apples to a large bowl. Scrape the bottom and sides of the roasting pan with a wooden spoon to dislodge all the browned bits and juices and add to the bowl. Toss in the toasted almonds and ground coriander and season lightly with salt and pepper. Add the cilantro and toss gently to distribute evenly.

8. Slice the ham and serve with the onion slices and apples.

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Now taking reservations for our Heritage Bourbon Red Turkeys for Thanksgiving. 

They are priced at $6.50 per pound and will be between 10 and 18 pounds for the most part. 

Starting around the begining of November they will be availible for pick-up at our CSA locations (Greeenville, Landrum, Hendersonville, and Asheville) Please send us an email  highfarmsllc@gmail.com   to put you on the list with your preferred size range and preferrred pick-up area.  We require a $20 deposit that you can send to us in the mail:

High Farms LLC 

P.O. Box 495

Landrum SC  29356

or we can take a deposit at one of our farmers market booths (see calender in the website menu for market details.)

Our turkeys are of an Heirloom breed that was developed in Bourbon County Kentucky in the 1800s.  They are renowned for exceptional flavor and they are an ideal ranging bird since they forage well, are very hardy in the outdoors, and still have many of thier useful wild instincts.  We allow them to range freely over many acres of woods and pasture.  They eat lots of grass and acorns and all kinds of things that they find as well as a locally produced vegetarian feed as a supplement.  

To Reserve send an e-mail to highfarmsllc@gmail.com

Pasture Raised Chicken                                

Whole Poulet Rouge Chicken                                         $4.50 per lb

Pasture and Forest Raised Berkshire Pork

Loin Chops (Bone In)                                                       $9 per lb

Fresh Bacon (uncured thick sliced)                                $7 per lb

Italian Sausage (in casing)                                              $7 per lb

Bratwurst (in casing)                                                       $7 per lb

Ground Sausage                                                               $6.50 per lb

Shoulder Roast                                                                 $6 per lb

Pork Butt                                                                           $6 per lb

Spare Ribs                                                                         $7 per lb

Fresh Ham Roast (uncured  avg. 4.5 lbs)                     $5 per lb

Discounts available for restaurant and wholesale customers.  Please inquire directly for pricing. 
 

Pasture Raised Bourbon Red Turkey

**Whole Turkey                                                           $6.50 per lb

Available starting mid October

***Limited availability best to reserve now

www.localharvest.org

www.worldfoodgarden.org

www.asapconnections.org

http://www.thegreenhorns.net/

We will be offering our farm products  at the Upstate Locally Grown Booth this year.  Come by for some High Farms pasture raised meat and lots of great sustainably produced products from local farmers through Upstate Lcally Grown.