Roast Fresh Ham with Spicy Crumb Topping

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Spicy Crumb Topping

  • 1/2 cup fresh chopped parsley
  • 1/2 cup dry bread crumbs
  • 2 tablespoons Dijon mustard
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt

Fresh Ham

  • 10 cloves garlic
  • 1 pork leg half, shank portion (about 7 pounds with bone)

Pan Gravy


Prepare crumb topping: Combine parsley, bread crumbs, mustard, TABASCO® Sauce, thyme and salt in medium bowl until well blended.

Set aside.

Preheat oven to 325°F.

Place pork in large roasting pan. Insert garlic cloves into meat with small, sharp knife, about 2 inches apart and 2 inches deep. Press crumb mixture onto outside of roast. Cook meat about 3 1/2 hours. The meat should roast a total of 32 to 35 minutes per pound or until a meat thermometer inserted into thickest part (not touching the bone) registers 160°F. Cover the meat loosely with foil when crumbs are golden brown. Remove meat to cutting board and let stand 15 minutes before slicing.

Prepare pan gravy: Drain off all but 2 tablespoons fat from the drippings in the roasting pan. Sprinkle with flour and TABASCO® Sauce. Whisk over medium-high heat until smooth, scraping up the browned bits from the bottom of the pan. Gradually whisk in water until blended. Bring to a boil. Reduce heat to medium-low; simmer for 5 minutes until thickened, stirring frequently.

Makes 14 servings.

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