Homemade Holiday Ham
Ingredients List
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18 ounces kosher salt
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2 cups brown sugar
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7 teaspoons pink salt #1 (curing salt)
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1 tablespoon pickling spice, or to taste
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6 quarts water, divided
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1 (7 pound) fresh, bone-in pork shoulder ("picnic") arm roast, with the skin still on
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1 cup water, or as needed
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2 whole star anise
Optional Sweet Glaze:
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¼ cup Dijon mustard
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¼ cup maple syrup
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1 pinch cayenne pepper
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1 pinch salt
Step-by-Step Instructions
Combine kosher salt, brown sugar, pink curing salt, and pickling spice in a large container capable of holding both the brine and the ham.
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Bring 2 quarts of water to a boil, then pour over the brine ingredients and stir to dissolve. Add 1 gallon of cold water to cool the mixture down.
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Using a sharp knife, score the skin side of the pork roast, cutting into the fat without piercing the meat. Make cuts about 1 inch apart, then score in the opposite direction to create a diamond pattern.
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Submerge the roast, skin-side up, in the brine. Use a plate to weigh it down, ensuring it is fully covered by the liquid. Refrigerate for 1 day for every 2 pounds of pork (for a 7-pound roast, cure for 2 1/2 days). Flip the roast halfway through the brining process.
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Take the roast out of the brine and discard the liquid. Place the roast back into the brining container and cover with fresh cold water to rinse off excess salt. Let it soak for a few minutes or up to overnight, depending on your desired saltiness. Afterward, remove the roast and pat it dry with paper towels.
Preheat your oven to 325°F (165°C).
Pour 1 cup of water and add 2 whole star anise to the bottom of a roasting pan. Place a rack in the pan and set the roast on top.
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Roast the ham in the preheated oven until the internal temperature reaches 130-135°F (55-58°C), about 2 hours. The ham will not be fully cooked at this stage. If the water has nearly evaporated, add a little more to prevent drying out.
Increase the oven temperature to 425°F (220°C). Continue roasting the ham until the skin becomes golden brown and crispy, and the internal temperature reaches 145-150°F (63-66°C).
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Prepare the optional glaze: Combine mustard, maple syrup, cayenne pepper, and salt in a bowl. Brush the glaze onto the baked ham. Place the roast back in the oven for an additional 5 minutes.
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Serve and enjoy!
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Chef's Tips
18 ounces of kosher salt is roughly equivalent to 2 1/2 cups of Morton's kosher salt or 3 2/3 cups of Diamond Crystal kosher salt, due to their different grain sizes.
Once the ham is cured, it should be soaked to remove excess brine. The soaking time can affect how salty the meat will be. I recommend a brief soak, but you can leave it for up to 24 hours to create a lower-sodium ham. The result will be a ham that's still flavorful and pink but not overly salty. You'll need to experiment to find your perfect soaking time, but this gives you a general idea.
Nutrition Information (per serving)
| 484 | Calories |
| 26g | Fat |
| 22g | Carbs |
| 39g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 484 | |
| % Daily Value * | |
| Total Fat 26g | 33% |
| Saturated Fat 9g | 45% |
| Cholesterol 127mg | 42% |
| Sodium 13996mg | 609% |
| Total Carbohydrate 22g | 8% |
| Total Sugars 21g | |
| Protein 39g | 78% |
| Vitamin C 1mg | 1% |
| Calcium 67mg | 5% |
| Iron 2mg | 10% |
| Potassium 737mg | 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.
Evaluation :
5/5