Our last big meat order from Polyface was the pork larder, so we’ve been eating lots of delicious pork chops, ribs, and sausage lately. The cut that had me a bit stymied though was the “fresh ham.” Google searches on recipes were coming up mostly empty except to explain how to cure and smoke a fresh ham yourself. On a lark, I turned to the kitchen bible How to Cook Everything by Mark Bittman and while he did not have a specific recipe for this cut, it got a mention as an potential alternative for his roast pork with garlic and rosemary. To make the dish comply with AIP restrictions, I omitted the optional cayenne and butter. I also used coconut palm sugar for the rub and used some of my homemade bone broth for the roasting liquid in order to make it a little more healing.
That gave me an idea of the technique, now I just needed the flavor. I was flipping through my other current kitchen and health bible, Practical Paleo, and was drawn in by the recipe for roast duck with cherry sauce. Duck is a bit on the adventurous side for us (maybe some day!) but I loved the idea of a fruit sauce and roasted meat. Our freezer is stocked with frozen cherries from our pick-your-own adventures earlier this summer as well as rhubarb and I decided to experiment with combining the two flavors. And because I just can’t resist using fresh herbs whenever possible, I also threw in a sprig of rosemary for good measure.