Tuesday, December 27, 2011
I made this back in October. I had to hold back on posting while waiting for Jason to post his. I won't drag this on because this is, for all intents and purposes, HIS recipe, which was developed by Alessandro Morreale. Jason was nice enough to draw it up for me to try. The only difference with mine is in the cooking process. I don't have access to sous vide equipment, so, I had to improvise. I placed the ham in a baking dish and weighed it down. I set the oven to 200 degrees F and brought it up to 155(about 5 hours) and removed it. I allowed it to sit in the fridge overnight for flavor development. I was pleased all the way around with the taste. The only thing I would do differently next time is attenuate the amount of allspice I used. I do admit to having something of an allspice aversion, however. If you have the patience to make brine, subsequently inject, then spend several hours cooking it, I recommend trying this.