John Myers
Ham Crust Roast Low Cooked
The perfect ham crust roast low cooked recipe with a picture and simple step-by-step instructions.
- 8 kg Fresh pork ham crust roast with rind
- 1 some Clarified butter
- This recipe is all about roast crust and the recipe presented is just one of many roast crust variations that I made. This time the roast was to be cut into slices, put in a roll and topped with onions or coleslaw. All of this was intended as a refreshment for 20 firefighters on a winter walk. For dessert there was our popular Oldesloher Korn.
- Wash and dry the meat, cut into the rind in a diamond shape, in a rustic style and with the same marinade as here for this knuckle: rub in the world’s best knuckle according to the Northern Lights and leave to marinate for 3 days in the refrigerator. The pictures explain the work steps.
- Now fry the crust roast in the clarified butter vigorously on all sides. About 10 minutes on the rind side and 5 minutes on the meat side.
- In the meantime, preheat the electric oven to 80 degrees (top / bottom heat) while heating a deep baking sheet in the oven.
- Place the seared pieces of meat on the baking sheet (rind side up) and let cook gently in the middle of the oven for about 8 hours. When the core temperature of about 70-72 degrees has been reached, switch on the grill and grill the crust as crispy as you like it. You know, I always want lots of roasted aromas and the tasters were delighted with the crispy crust.
- Cut the roast into pleasing slices. As you can see on the first and last picture, the cooking point was hit perfectly. The meat was super tender and juicy.
- The gravy that had collected in the baking sheet was placed in the sauté pan before the grilling, thereby loosening the roast set there and freezing this liquid for later use (making sauce).
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