There are times during the year that call for hams.  They’re delicious, cured cuts that we make in house from the pigs we receive from our farmers, such as the team at Llano Seco.  They’re especially popular around Easter, Thanksgiving and Christmas, but they’re always delicious for any celebration, regardless of the time of year.  We are posting techniques for our Hams and Rib Roasts, so that you have extra guidance to cook a knock-your-socks-off meal.  Be sure to order yours as soon as possible as we sold out of hams and rib roasts quickly.

 

How  to heat and serve a Holiday Ham from The Local Butcher Shop

The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a wire rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 275°F for 15-20 minutes per pound, until a meat thermometer registers 115°F.  Unwrap the ham and apply the glaze; increase the heat to 400°F and bake for 15-20 minutes longer until the glaze is burnished. Allow ham to rest for 10 minutes and serve with any remaining glaze on the side.

 

 

Carving a Rib Roast
Carving a Rib Roast

How to cook a Rib Roast from The Local Butcher Shop

The night before you are going to cook the rib roast, season the roast with salt and pepper to allow the seasoning to permeate the outer layer. Leave the meat uncovered in the refrigerator overnight.

Three hours before you want to begin cooking, take the roast out of the fridge, set the roast in a roasting pan with a rack.  Place the meat fat-side-down/bones up on the rack.

If you have 3 ribs or less:

One hour before you start roasting, pre-heat your oven to 400°F.

Once your oven is up to temperature, put the roast in the oven and roast until the meat’s internal temperature reaches 120°F (for medium rare), which will take about an hour or two depending on the size of your roast (allow approximately 10-12 minutes per pound for rare, 15-18 minutes for medium or 20 minutes per pound for a well done roast). To get the correct temperature, insert a meat thermometer into the deepest part of the meat, being careful not to hit bone.

When the roast hits 120°F, take it out of the oven and let the roast rest in the pan for 30-45 minutes, during which time the temperature will continue rising and then it will start to cool.  Once it is fully rested it is ready to slice and serve.

If you have 4 ribs or more:

One hour before you start roasting, pre-heat your oven to 350°F.

Once your oven is up to temperature, put the roast in the oven and roast until the meat’s internal temperature reaches 120°F (for medium rare), which will take about an hour or two depending on the size of your roast (allow approximately 10-12 minutes per pound for rare, 15-18 minutes for medium or 20 minutes per pound for a well done roast). To get the correct temperature, insert a meat thermometer into the deepest part of the meat, being careful not to hit bone.

When the roast hits 120°F, take it out of the oven and let the roast rst in the pan for 30-45 minutes, during which time the temperature will continue rising and then it will start to cool.  Once it is fully rested it is ready to slice and serve.