One of my favorite ways to prepare a fresh ham is to cure it in a brine before roasting, which means that if I want the meat to be moist and the cracklings “perfectly blistered and crispy ...

Add the remaining 4 quarts of water and the ice and stir until the ice has melted and the brine is at room temperature. Add the ham, skin side up; the skin does not have to be submerged.

Brined and smoked city hams are already fully ... so keep in mind that it could mean more work if you choose this option. Fresh ham, on the other hand, is uncured and raw. When shopping, be ...