Make homemade cured ham for many reasons: bragging rights that you actually did it, the ability to flavor your ham any way you want to, and control over the salt content.
Ingredients
Optional Glaze
- ¼ cup Dijon mustard
- ¼ cup maple syrup
- 1 pinch cayenne pepper
- 1 pinch salt
- 18 ounces kosher salt
- 2 cups brown sugar
- 7 teaspoons pink salt #1 (curing salt)
- 1 tablespoon pickling spice, or to taste
- 6 quarts water, divided
- 1 (7 pound) fresh, bone-in pork shoulder ("picnic") arm roast, with the skin still on
- 1 cup water, or as needed
- 2 whole star anise
Directions
Step 1
Place kosher salt, brown sugar, pink salt, and pickling spice in a container large enough to hold brine and ham.
Step 2
Bring 2 quarts water to a boil and pour over brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down mixture.
Step 3
Score the skin side of pork roast with a sharp knife, cutting into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get a classic diamond-shaped pattern.
Step 4
Lower roast into brine, skin-side up. Use a plate to weigh down roast, so it cures fully submerged in liquid. Refrigerate for 1 day for every 2 pounds of pork (cure for 2 1/2 days for a 7-pound roast). Turn roast over halfway through the brining process.
Step 5
Remove roast from brining liquid. Discard brining liquid and transfer roast back to the brining container. Cover roast with fresh cold water to rinse off salt; let soak for a few minutes to overnight, depending on how salty you want your ham. Remove roast from water and blot dry with paper towels.
Step 6
Preheat the oven to 325 degrees F (165 degrees C).
Step 7
Add 1 cup water and 2 whole star anise to a roasting pan. Place roast on a rack in the roasting pan.
Step 8
Roast in the preheated oven until ham reaches an internal temperature of 130 to 135 degrees F (55 to 58 degrees C), about 2 hours. Ham will not be fully cooked at this point. If water has nearly evaporated, add a splash more.
Step 9
Increase oven temperature to 425 degrees F (220 degrees C). Continue to roast ham until the skin is browned and crispy and the internal temperature reaches 145 to 150 degrees F (63 to 66 degrees C).
Step 10
Make optional glaze: Mix mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on baked ham. Return roast to the oven for 5 minutes.
Step 11
Enjoy!
Chef’s Notes:
Eighteen ounces of kosher salt equals about 2 1/2 cups Morton's kosher salt or 3 2/3 cups Diamond Crystal kosher salt, as they have different size grains.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 484 | |
% Daily Value * | |
Total Fat26g | 33% |
Saturated Fat9g | 45% |
Cholesterol127mg | 42% |
Sodium13996mg | 609% |
Total Carbohydrate22g | 8% |
Total Sugars21g | |
Protein39g | |
Vitamin C1mg | 6% |
Calcium67mg | 5% |
Iron2mg | 10% |
Potassium737mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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