Ingredients
Photo: Andre Baranowski
Description
This Feast-worthy Dish, Based On A Recipe In Pork & Sons By St?phane Reynaud (Phaidon, 2007), Calls For Fresh Ham, A Succulent Cut From The Pig?s Hind Leg That Yields Crisp Skin And Juicy Meat. If Cooking For A Larger Crowd, Roast A Whole Fresh Ham Instea
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