Charlotte Fresh’s good friends at The Harvest Moon Grille brick-and-mortar restaurant received a wonderful review with three and a half stars from Helen Schwab at the Charlotte Observer. Read all about it here. Visit HMG for their upcoming special Easter menu; make your reservations soon!
In celebration of their fine food and deserving review (many thanks to Ms. Schwab for her flattering words), I will share with you my recipe for a roasted Grateful Growers Farm ham that I use to make my own luncheon meat for sandwiches. Slice it thinly, and it’s more like thin roasted pork loin – none of that bright pink deli counter ham. Eat it for dinner, eat it for lunch, have it on a salad – whatever pleases you. Here’s to you: Cassie, Natalie and team, for your dedication to awesome fresh food and for a job well done!
Fresh Recipe: Ode to HMG/GG’s Sandwich Ham
- One 3 lb. fresh ham (not cured) – GGF’s comes tied in butcher string.
- olive oil
- 5-6 5-inch sprigs of fresh oregano
- 8-10 fresh sage leaves (or more if you really like sage; goes great with pork)
- 1 Tbs coarsely chopped chives
- 1/2 Tbs ground cumin
- 1 tsp coriander
- 1 Tbs cinnamon
- salt & pepper
Preheat oven to 225 degrees.
Place ham in a roasting pan. Rub a little olive oil on it, and salt & pepper to taste. Evenly sprinkle the rest of the herbs and spices to cover the ham. Roast uncovered at 225 degrees until the internal temperature reaches 160 degrees. (Mine took about 3 hours.)
Let the ham rest for about 10 mins, cut the strings off and slice thinly. Yu-umm.