In culinary school, Chef Tiess taught us how to make the classic french Carre D’Agneau, or rack of lamb. I’ve fallen in love with this simple, yet delicious method of cooking. It was originally intended for lamb, but I also love it on a picnic ham roast. The picnic ham comes from the lower portion of the front leg of the hog, and when cooked right, is beautifully tender with silky smooth fat that will melt in your mouth.
1 picnic ham roast
1 Cup great mustard. I like a good old fashioned Dijon or whole grain 1 Cup Panko Bread Crumbs
1/2 C Parsley
1/4 C Rosemary, Thyme, or oregano
1 T melted butter (or preferably lard)
Salt and Pepper
First, liberally season the roast with salt and pepper and let it sit on the counter until it has reached room temperature. Pick the herbs from the stems, finely chop and add to a food processor with the panko bread crumbs, the melted butter/lard, and a pinch of salt and pepper. Process until the crumbs are fine and take on a green tint. When the pork is ready, rub the entire roast in mustard. Finally, completely coat the roast in the herbed bread crumbs.
Now, here is the trick. Picnic hams are kick ass if they’re not overcooked. They don’t have as much inter-muscular fat as something like a pork butt, so its important to cook it gently. I recommend roasting, uncovered, at 325 degrees F until the internal temperature is 115 degrees F. Remove it from the oven to rest for 10-15 minutes and the internal temperature will rise to a beautiful medium, 135F. Slice and enjoy!