Home-Cured Holiday Ham

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happy cooking.

 

 

 

 

 

 

Ingredients:

 

7 to 10 pound fresh, bone-in pork shoulder “picnic” arm roast (or any large hunk of pork)

 

For the brine (adapted from Ruhlman’s basic ham brine recipe):

 

6 quarts water

 

18 ounces kosher salt (this is about 2 1/4 cups Morton’s Kosher Salt, or 3 2/3 cups Diamond Crystal Kosher Salt, as they have difference size grains)

 

2 cups brown sugar

 

2 tablespoons plus 1 teaspoon pink salt #1

 

1 rounded tbsp pickling spice, or any spices you want

For the optional glaze:
1/4 cup Dijon mustard
1/4 cup maple syrup
pinch of cayenne
pinch of salt  

 

 

 

– Once cured, you should smoke and/or roast your ham until it reaches an internal temp of at least 145-150 F. 

– For a more detailed video on how I prep a ham for the oven, check out this Crispy Honey-Glazed Ham video.


Sumber https://foodwishes.blogspot.com/

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