Home-Cured Holiday Ham

Home-Cured Holiday Ham
  • PREP TIME
    20 mins
  • COOK TIME
    2 hrs 30 mins
  • TOTAL TIME
    62 hrs 50 mins
  • SERVING
    16 People
  • VIEWS
    94

Embark on a culinary adventure and craft your own exquisite cured ham at home. This recipe empowers you with complete control over flavor profiles and sodium levels, resulting in a succulent centerpiece that will impress any gathering.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    22 g
  • Cholesterol
    127 mg
  • Protein
    39 g
  • Saturated Fat
    9 g
  • Sodium
    13996 mg
  • Sugar
    21 g
  • Fat
    26 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Prepare the Brine: In a large container, combine kosher salt, brown sugar, pink salt, and pickling spice. (5 minutes)

Image Step 02
02 Step

Recipe View Dissolve and Cool: Bring 2 quarts of water to a boil, then pour over the brine ingredients. Whisk until dissolved. Add 1 gallon of cold water to cool the mixture. (10 minutes)

Image Step 03
03 Step

Recipe View Score the Pork Skin: Using a sharp knife, score the skin side of the pork roast in a diamond pattern, cutting into the fat but not the meat. Aim for 1-inch spacing. (10 minutes)

Image Step 04
04 Step

Recipe View Brine the Roast: Submerge the roast in the brine, skin-side up. Weigh it down with a plate to ensure full submersion. Refrigerate for 2.5 days, turning the roast halfway through. (60 hours)

Image Step 05
05 Step

Recipe View Rinse and Soak: Remove the roast from the brine and discard the liquid. Rinse the roast with fresh cold water and soak for a few minutes to overnight, depending on your desired saltiness. Pat dry with paper towels. (5 minutes to 12 hours)

Image Step 06
06 Step

Recipe View Preheat the Oven: Preheat the oven to 325 degrees F (165 degrees C). (15 minutes)

Image Step 07
07 Step

Recipe View Prepare for Roasting: Add 1 cup of water and star anise to a roasting pan. Place the roast on a rack in the pan. (5 minutes)

Image Step 08
08 Step

Recipe View Roast Initially: Roast in the preheated oven until the internal temperature reaches 130-135 degrees F (55-58 degrees C), about 2 hours. Add more water if needed. (2 hours)

Image Step 09
09 Step

Recipe View Crisp the Skin: Increase the oven temperature to 425 degrees F (220 degrees C). Continue roasting until the skin is browned and crispy, and the internal temperature reaches 145-150 degrees F (63-66 degrees C). (20-30 minutes)

Image Step 10
10 Step

Recipe View Prepare the Glaze (Optional): In a bowl, mix mustard, maple syrup, cayenne pepper, and salt. Brush onto the baked ham and return to the oven for 5 minutes. (5 minutes)

Image Step 11
11 Step

Recipe View Rest and Serve: Let the ham rest for at least 15 minutes before slicing and serving. Enjoy! (15 minutes)

For a deeper flavor, consider adding smoked paprika or garlic powder to the brine.
Adjust the pickling spice blend to your preference. Juniper berries, bay leaves, and allspice are great additions.
The soaking time is crucial for controlling the ham's saltiness. Taste a small piece after a short soak to determine your preference.
Use a reliable meat thermometer to ensure accurate internal temperatures.

Mallory Kemmer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 31 Ratings)
Total Reviews: (4)
  • Loyal Nolan

    This is now my go-to recipe for holiday ham! It's so much better than store-bought, and everyone raved about it.

  • Cristina Nader

    I loved the ability to customize the flavor profile. I added some orange zest to the brine, and it turned out amazing!

  • Isabella Quitzon

    This recipe was a game-changer! The ham was incredibly flavorful and moist. The directions were clear and easy to follow.

  • Walker Homenick

    The only thing I would change is to shorten the soaking time. My ham was a little too salty, but still delicious.

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