Thanks so much for the reply! What you said about the glaze not making much difference with a piece of meat that size makes sense to me. I guess I was more curious as to whether anyone had experience slow-roasting them. Or, if it's 4-6 hours vs. 10-12 hours, I suppose I should say *really slow* roasting them. ;)
I'm making a fresh ham (bone in) for the first time and I have a couple of specific questions. I know that the topic of fresh ham has already been covered a bit here :
First off, most of the recipes I'm finding online from sources such as Epicurious, Saveur, etc., seem to give the same sort of guidelines - namely, roasting at 325 for 4-6 hours. The post above specifically mentions slow roasting for 10-12 hours at 200/225? Also, is it possible to glaze at such a temperature/cooking length? Is it possible to roast vegetables in the pan when cooking for that long?
Secondly, what do I need to do to the ham before roasting it? I assume I should not trim the fat if I'm going to be roasting it. I assume I should score/rub it, and then remove the fat at the end to make 'cracklings'? How does one remove the fat at the end, or is it relatively self-explanatory? ;) Is there any part of the ham that will need trimming/prep, or do I just score/rub it and pop that sucker in the oven?
Thank so much in advance for any advice!
I have a _very_ basic question which I was hoping someone here could answer. I've just begun a foray into roasting / making my own stocks and fats. I don't have much experience with this (as I'm sure this question will illustrate).
I just roasted a chicken and saved the pan juices and drippings in the hopes of making some schmaltz. I've refrigerated the juices and they have separated, leaving two layers : a layer of solid white on top, and a brown liquid layer on the bottom. Which is the schmaltz, and how should I separate them? =)