Rocky Mountain Forest Raised Pork
Exceptional pork comes from pigs raised in an exceptional way.
FREE THE SWINE AND THE REST WILL FOLLOW
Rocky Mountain forest raised pork gets its quality from a pastoral method of 'herding' pigs across the land in Black Forest, Colorado. Less than 10% of the pork in the world is from pigs raised in this nomadic herding style. These herding methods are very similar to the elements used to create the famous hams and cured meats found in Spain, Italy, and Germany. Raising pigs in the forest requires and artisanal level of care from the farmer and provides an iconic setting for pigs to be raised. The integrity of our animal care shines through to the pork in a way that is undeniably rich in flavor, rosy in color, and contains high amounts of marbling.
This Easter and spring season treat your family and guests to a Rocky Mountain Forest Raised Pork Ham from Corner Post Meats.
Your ham will arrive uncooked and fresh frozen and is easily adaptable to your favorite recipe. We recommend this spectacular bourbon citrus recipe with a sweet maple glaze - it's sure to be a hit!
PONDEROSA FRESH HAM RECIPE
Corner Post Rocky Mountain Forest Raised Ham - choice of size
2 tablespoons sea salt
1 navel orange - zest the peel, slice remaining orange
2 teaspoons fresh thyme, plus additional sprigs for pan
pinch to taste of fresh red pepper flakes
1/4 cup fresh squeezed orange juice
1/2 cup bourbon
1/2 cup pure maple syrup
1 onion cut in large chunks
Prep ham 24 hours prior to cooking. Combine salt, orange zest, thyme leaves, and red pepper. Rub spice mix over ham. Place in bag and refrigerate for at least 24 hours. When ready to cook, preheat oven to 500 degrees. Score surface of ham to the flesh in a crosshatch pattern with a knife. Place in roasting pan and pour mixture of juice, syrup and bourbon over the meat. Scatter onion chunks and orange slices into pan. Place in hot oven and roast for 20 minutes. Remove from oven and baste with pan juices. Lower oven temp to 350 degrees and cook for an additional 45 - 60 minutes until internal temp reaches 160 degrees on a meat thermometer. Note - if the bottom of the pan starts looking dry add water or broth. When ham is fully cooked remove from oven and cover with foil to rest for 20-30 minutes. Carve into thick slices and serve with reserved pan juices.
Be sure to print this recipe for your collection and post to social media using the Corner Post Meats tag. Enjoy!
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