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Wild Pig Fresh Ham

Bill Miller

By Bill Miller
in Cooking

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annecros

annecros

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A friend brought me one.  We thought about brining and roasting.  Maybe stuffing with garlic colves and vegis and braising in cheesecloth overnite? Any ideas would be welcome.

I would certainly brine. Wild pig can taste a little bit "off" depending upon what the pig was eating all its life and its age. Roasting is the way to go, as well. Sounds like you have a good plan, but I am sure that others that have more experience than I will chime in with suggestions.

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Old Timer

Old Timer

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A friend brought me one.  We thought about brining and roasting.  Maybe stuffing with garlic colves and vegis and braising in cheesecloth overnite? Any ideas would be welcome.

I would certainly brine. Wild pig can taste a little bit "off" depending upon what the pig was eating all its life and its age. Roasting is the way to go, as well. Sounds like you have a good plan, but I am sure that others that have more experience than I will chime in with suggestions.

Wild pig can acquire a gamey flavor.

In the past, I have used a milk marinade (allowing the meat to soak overnight in plain milk in the refrigerator.) This removed most of the gamey taste and allowed the meat to absorb moisture.

Afterward, I coated the meat with a good homemade dry rub and roasted it.

It was very good.

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