Hey Billy, try this instead of a loin---
Salt
15 dried ancho chilis, stemmed and seeded
2 T apple cider vinegar
3 cloves garlic, peeled and crushed
1 13-15 lb fresh ham, trimmed of skin and most fat, boneless if available
twine to tie ham
8 T butter, softened
Put 8 cups water and 2 large pinches of salt in a med pot and bring to a boil over high heat. Meanwhile, heat a large skillet over med high heat until hot, but not smoking. Add chilis and toast until pliable, turning once, about 30 sec. per side. Transfer chilis to boiling water, add vinegar and cook until soft, 15-20 min.. Drain, reserving 2 C of liquid. Transfer chilis to a blender, add garlic and reserved liquid, and puree to a smooth paste. Season to taste with salt and pepper and set aside.
Set oven rack in lower third of oven, then pre heat to 325. Put ham into a large roasting pan. Make about 20 small incisions all over ham and rub all over with butter and then cover with paste. Roast in oven,basting with juices ever 30 min until internal temp is 160--about 5-6 hours. Let rest for 20 min before slicing. Serve with pan juices. Will brown beautifully. I don't know why you couldn't do a loin the same way. Adapted from an '01 SAVEUR
Salt
15 dried ancho chilis, stemmed and seeded
2 T apple cider vinegar
3 cloves garlic, peeled and crushed
1 13-15 lb fresh ham, trimmed of skin and most fat, boneless if available
twine to tie ham
8 T butter, softened
Put 8 cups water and 2 large pinches of salt in a med pot and bring to a boil over high heat. Meanwhile, heat a large skillet over med high heat until hot, but not smoking. Add chilis and toast until pliable, turning once, about 30 sec. per side. Transfer chilis to boiling water, add vinegar and cook until soft, 15-20 min.. Drain, reserving 2 C of liquid. Transfer chilis to a blender, add garlic and reserved liquid, and puree to a smooth paste. Season to taste with salt and pepper and set aside.
Set oven rack in lower third of oven, then pre heat to 325. Put ham into a large roasting pan. Make about 20 small incisions all over ham and rub all over with butter and then cover with paste. Roast in oven,basting with juices ever 30 min until internal temp is 160--about 5-6 hours. Let rest for 20 min before slicing. Serve with pan juices. Will brown beautifully. I don't know why you couldn't do a loin the same way. Adapted from an '01 SAVEUR
"He who sups with the devil should have a. long spoon".
