Baked Fresh Ham Sandwiches with Fried Pickles and Cajun Aioli Recipe
One 10- to 12-pound bone-in fresh ham, at room temp
2 tablespoons unrefined coconut oil, melted
3 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
One 12-ounce beer, amber or dark
Fried Pickles and Cajun Aioli, for garnish and spreading, recipe follows
8 to 12 sandwich buns, split
YIELD 8 to 12 servings
Preheat the oven to 350 degrees F.
Trim off any skin and excess fat from the fresh ham, leaving 1/4 inch of fat at most. Place the ham, fat-side up, in a roasting pan.
Combine the coconut oil, garlic, rosemary, thyme and 2 tablespoons each salt and pepper in a bowl. Rub the mixture all over the ham. Bake until the internal temp reaches 160 to 165 degrees F, 5 to 5 1/2 hours (essentially 30 minutes per pound), basting every hour with beer. Let rest for 20 to 30 minutes before carving.
Slather aioli on the bottom and top sides of the buns. Top the bottom buns with sliced ham, fried pickles and a bun top.