HOME-CURED HOLIDAY HAM
There are many reasons for making your own holiday ham: bragging rights that you actually did this, but also that you can flavor your ham any way you want and you can control the salt content.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time P4DT2h20m
Yield 16
Number Of Ingredients 10
Steps:
- Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham.
- Bring 2 quarts of water to a boil and pour over the brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down the mixture.
- Score the skin side of the pork roast with a sharp knife. Cut into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get the classic diamond-shaped pattern.
- Lower scored roast into the cooled brine, skin side up. Use a plate to weigh down the roast so that it cures fully submerged in the liquid. Refrigerate for 1 day for every 2 pounds of pork (for a 7 pound roast, cure for at least 2 1/2 days). Turn the roast over halfway through the brining process.
- Remove roast from brining liquid. Discard the brining liquid and transfer the roast back to the brining container. Cover the roast with fresh cold water to rinse off some of the salt. Depending on how salty you want your ham, you can soak it for just a few minutes or overnight. Remove roast from the water and blot dry with paper towels.
- Preheat oven to 325 degrees F. Add a cup of water to a roasting pan with 2 whole star anise. Place roast on a rack in the roasting pan.
- Roast until ham reaches an internal temperature of 130 to 135 degrees F, about 2 hours. Ham will not be fully cooked at this point. If water has nearly evaporated, add a splash more. Increase oven temperature to 425 degrees F. Continue to roast until skin is browned and crispy and ham reaches an internal temperature of 145 to 150 degrees F.
- To make the optional glaze, mix the mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on the ham at this point, not before. Return roast to oven for about 5 minutes to crisp it even further.
Nutrition Facts : Calories 483.5 calories, Carbohydrate 22 g, Cholesterol 127.1 mg, Fat 25.6 g, Protein 38.8 g, SaturatedFat 8.9 g, Sodium 13995.6 mg, Sugar 20.5 g
MINIATURE HOME-CURED 'HAM'
My version of Southern biscuits and ham exposes me as a Yankee impostor, since it's not made with real country ham. It is, instead, a much smaller brine-cured pork tenderloin, easy to cure and cook (though it does take some advance planning). Serve with tender, hot biscuits, sweet butter and mustard.
Provided by David Tanis
Categories breakfast, brunch, dinner, lunch, main course
Time 1h
Yield 4 pounds cured pork tenderloin, about 24 servings
Number Of Ingredients 14
Steps:
- Put salt and sugar in a large nonreactive bowl (stainless steel or glass). Add boiling water and stir well to dissolve salt and sugar. Add peppercorns, mustard seeds, allspice berries, cloves, thyme and bay leaves. Allow to cool completely.
- Add curing salt and 1 cup white wine to cooled brine. Submerge pork tenderloins in brine. Place plate directly on top of pork to keep it submerged if necessary. Cover container and refrigerate for 5 days.
- Remove pork from brine and pat dry. Discard brine. Spread onions and thyme sprigs on bottom of a large shallow baking dish. Add brined tenderloins in one layer, then add 1/2 cup wine. Heat oven to 350 degrees; as it heats, bring meat to room temperature. Cover dish and bake for 45 minutes or until pork registers 135 degrees with an instant-read thermometer. Remove from oven (meat will continue to cook and reach 140 degrees as it rests). Let cool before cutting into thin slices. Serve with buttermilk biscuits. May be refrigerated, well wrapped, for up to 1 week.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 516 milligrams, Sugar 9 grams, TransFat 0 grams
HOW TO COOK A 12-POUND CURED HAM
A cured ham is one that has been treated with salt, nitrates and nitrites, either by injection with the solution or by immersion into the solution, called a wet cure, or by rubbing dry ingredients on the exterior of the ham, known as a dry cure. A ham is preserved, flavored and tinted pink by curing. Cooking a 12-pound cured ham properly requires using a low temperature and roasting for the correct amount of time.
Provided by star pooley @starryrose
Categories Other Main Dishes
Number Of Ingredients 3
Steps:
- Remove ham from the refrigerator an hour or two before you plan to begin cooking it so that it will come to room temperature.
- Preheat oven to 325 degrees F.
- Score the ham skin and fat with a knife, creating a crisscross pattern of diamonds.
- Stick a whole clove into each intersection of the scoring.
- Put the ham into the baking pan and then put the pan in the oven.
- Estimate the amount of time the ham will need to cook. A 12-pound ham will take about 18 to 20 minutes per pound to bake, or roughly three and one-half to four hours. At the lowest time estimate, begin checking the internal temperature. When it reaches 160 degrees F, the ham is done.
- Tips & Warnings: --Let the cooked ham rest for about 15 minutes before carving. --If you wish to add a glaze, do so toward the end of baking. Try a brown sugar and powdered mustard coating, or melted preserves such as apricot or cherry. --If you used whole cloves during baking, remove them when carving the ham. --Use the leftover ham for sandwiches or casseroles, and cook the ham bone with beans for a hearty soup. --If the ham does not reach the proper temperature, it may not be safe to eat. Be sure to cook your ham until it is thoroughly done. --After handling the raw ham, wash your hands in warm, soapy water. Do not re-use the knife without washing.
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