Based on Shannon Hayes recipe for fresh ham in The Grassfed Gourmet Cookbook (pg 156),
Serves 8, perfect to showcase your skills, budget-friendly, minimum preparation
1. Source a nitrate-free fresh ham from your local farmer. (need one? Click here)
The recipe is for a full leg ham of 7 to 8 lbs. Half the recipe for a smaller split ham (4-5 lbs)
2. Prepare the Sage and Thyme Pork Rub:
1/4 cup dried sage
2 tbsp dried thyme
1 tbsp dried oregano
2 tbsp coarse salt
1 tbsp freshly ground black pepper
4 cloves garlic
Combine ingredients in a bowl or blend in a food processor to speed it up.
3. Prepare and cook the ham using a meat thermometer.
Take out the ham ahead of time and bring to room temp
Preheat oven to 375°F
Lay the ham on a cutting board and rub all the meat surfaces with the Sage and Thyme Pork Rub
Set in a large roasting pan and insert a meat thermometer.
Roast until internal temp registers 145° to 148°F about 3 hours or 20-22 minutes per pound.
Remove from oven and tent loosely with foil. Allow the ham to rest for 20 to 30 minutes before serving. Internal temperature should rise 5° to 10° F.
4. Serve with your favorite side dishes and enjoy a hearty fresh ham dinner this Easter! (Idea: we love a good bunch of homemade applesauce with our pork!)
Does this recipe seem too easy for you? Try the Bartlett Farms approved superb ham brine and really
If you try it, let us know how this recipe works for you!
This recipe was completed by Jim Bartlett and approved by the entire Bartlett Farms team!
What you need:
- 2 – 4 lb pasture-raised fresh hams
- 1 1/2 cups sea salt
- 1 1/2 cups honey
- 17 cups water
- 2 Tbs black pepper
- 2 Tbs red pepper
Dissolve ingredients by warming in pan on
Place meat in large bowl, pour brine into
Wait at least 2 days per pound.
Rinse off the brine.
(optional smoking at this point)
Cook, serve, enjoy!
You may already know who she is!
Temple has suffered from autism since her childhood, and because of this, has a unique perspective on animal behavior due to her ability to “think in pictures” and understand the sensory world of animals.
She had lots of great insights I thought you’d enjoy like this one:
Do cows have emotions?
According to Temple Grandin, they do!
While animals don’t have the ability to reason, they do have built-in responses that are much like human emotions. In one of her slides, she described a few core emotions as:
FEAR — The reaction to danger that helps them survive in the wild.
RAGE — Like a bull that is threatened or dominating.
PANIC — What cows do when they’re lost or separated by themselves.
SEEKING — Curiosity that leads a cow to seek out new things and test them.
ADDITIONAL EMOTIONS — Lust, caring, play
Each cow may have varying degrees of “emotional expression” and by understanding these things livestock handlers can create a better life for their animals.
For example, Tulip, one of the milk cows here at Bartlett Farms has a very mild and gentle temperament. You might say she has a “need” for more petting than other cows, just because she is wired that way. The funny thing is her calf named Rosie (that we also milk), picked up on her mother’s traits and became very docile as well!
Yes, we name our dairy cows
Temple Grandin’s talk reminded me how it’s our duty as stewards of God’s creation to respect animals as they go to work creating food for us.
One of the ways we do that at Bartlett Farms is by giving each of our dairy cows a name. It helps remind us they are valued and an important part of the family!
The 10 Jerseys we currently milk are named: Esther, Lucy, Maple, Dora, Heidi, Ruby, Betsy, Rosie, Krystal, and Tulip.
Do you know your cow?
When you sign up for a share in Bartlett Farms cow-share program, you are given an ID that goes with your share of the cow. This makes it possible for you to know which cow is yours and maybe even get your picture taken with her when you visit the farm!
Owners also receive a refrigerator magnet with a picture of their cow. The magnet can be put on your fridge as a constant reminder of where your milk comes from! If you haven’t received yours, let us know and we’ll be happy to send it to you.