Fresh Ham with Honey and Cloves

Fresh Ham with Honey and Cloves

This feast-worthy dish calls for fresh ham, a succulent cut from the pig's hind leg that yields crisp skin and juicy meatAndre Baranowski

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.