Hi, friends! Just wanted to give you a quick update on how our ham is progressing. It’s been 18 days since we salted the ham and left it to cure. It has lost 3.8 pounds worth of water weight, it’s feeling firm and is now ready to be wrapped and hung for 10 more days of curing before being smoked.
If you’re doing this at home you are now going to remove the ham from the crock and lay it on a large sheet of cheesecloth. Wrap it tightly once and then again in another layer of cheesecloth and tie it tightly with butchers twine in four or five places, as seen in the photograph above. Hang in the refrigerator for 10 more days (ignore the date on the tag!).
Now, I hate to leave you again without some immediate gratification—waiting is hard! So this week you’re going to get a recipe for a roast pork loin that will be ready to eat in an hour and a half.
One of the many things that Mr. Woodhouse says during his pork-related stress-explosion is that they must make sure that the neighbors “not roast it, for no stomach can bear roast pork.”
All due respect, Mr. Woodhouse, that is crazy talk. A good roast pork is one of life’s greatest joys. This loin is covered in fresh herbs, garlic, salt and pepper and roasted until crispy on the outside and still pink on the inside. Eat it for dinner and enjoy your leftovers on a sandwich the next day (if there are any).
1 3.5 pound boneless pork loin, trimmed of fat
1/4 cup olive oil
1 tablespoon crushed red pepper
1 tablespoon coarse black pepper
1/4 cup salt
4 sprigs rosemary, picked and finely chopped
4 sprigs thyme, picked and finely chopped
5 garlic cloves crushed into a paste in a mortar and pestle
Add all of your dry spicing and herbs together and set aside. Rub the pork loin in olive oil, then thoroughly rub in the garlic paste and the dry spice/herb combination until the loin is entirely covered. At this point you can tie your roast if you want to, but it’s not totally necessary (it just looks nice). Pre-heat your oven to 400F and allow the roast to sit out of the refrigerator until it reaches room temperature (about 40 minutes). Place the roast on a sheet pan lined with tinfoil and roast, fat side up, for 20 minutes. After 20 minutes lower the heat to 250F and allow the pork to cook until the center reaches 140F–about a 1-1.5 hours.