I brined a ham over night and then slow baked it. Then topped with an apricot honey glaze. It looked and tasted just like pork tenderloin and was white meat and not pink.

I know curing it gives it a salty taste and pink meat. Is what I made just a pork roast?

1 Answer 1


Techincally, ham is the cut of meat (the rear leg of the pig)--so what you prepared was a fresh ham roast, or just a pork roast. You happened to brine it preparation.

The term ham has also come to mean the cured pork product--or now, with so-calle turkey ham and whatnot on the market, similar cured meat products. "Fresh ham" emphasizes that you have the non-cured cut.

The thing is: as long as it was delicious and you enjoyed it, why worry? :-)

  • Thanks. It did come out well. I did a apricot, honey Jack Daniels and pineapple juice reduction and glazed the entire thing. OMG. The video came out great. It just wasn't pink. I might cure the meat next time to be a ham and not just pork.
    – Jakatak
    Jan 7, 2013 at 5:12

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge that you have read and understand our privacy policy and code of conduct.

Not the answer you're looking for? Browse other questions tagged or ask your own question.