These cute, individually sized hams are firm, moist, and perfectly salty. Serve them over the holidays or for your next dinner party.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 1/2 cups boiling water, 3/4 cup brown sugar, 1/2 cup plus 1 tablespoon coarse kosher salt, black pepper, allspice, cloves, and bay leaf together in a large container; stir until the sugar and salt are dissolved. (See Cook's Note to substitute table salt.)

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  • Place celery, onion, and garlic in a blender. Add 2 cups cold water and puree until smooth. Pour celery mixture into kosher salt mixture and stir to combine. Add 1 quart of water, or more as needed, to make a total of 2 quarts of brine. Place pork chops in brine, cover, and refrigerate for 2 days.

  • Combine 1/4 cup brown sugar, Dijon mustard, and cayenne pepper together in a small bowl and set glaze aside.

  • Preheat oven to 325 degrees F (165 degrees C).

  • Remove pork chops from brine and pat dry; discard used brine. Cut shallow slits along the sides of each pork chop, about 1/4 inch deep. Cut a crisscross pattern in the top of each pork chop, creating small 1-inch triangles.

  • Heat oil in a large, oven-proof skillet over high heat. Cook chops in the hot oil until browned, about 2 minutes on each side. Brush the crisscrossed top of each pork chop with about 1 tablespoon of glaze. Insert 3 whole cloves in the top of each pork chop.

  • Transfer skillet to the preheated oven and roast pork chops until golden brown and slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork chops to a plate and discard cloves.

  • Using a small butane hand torch, brown the tops of the pork chops by making short passes over the tops with the flame not quite touching.

Editor's Note:

If using fine table salt, you'll need barely 1/3 cup.

Always brine foods in a food-grade, non reactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.

The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Nutrition Facts

790.3 calories; protein 82.7g 165% DV; carbohydrates 61.9g 20% DV; fat 21.8g 34% DV; cholesterol 213.1mg 71% DV; sodium 13233.9mg 529% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
03/30/2013
These turned out very well. Not the same boring ham one would traditionally have. I did add the 2 tsp of liquid smoke as the video showed. This made the taste much better. One more thing to not is make sure to stir or rotate the chops every night so that they coat evenly in the brine. Read More
(14)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/30/2013
These turned out very well. Not the same boring ham one would traditionally have. I did add the 2 tsp of liquid smoke as the video showed. This made the taste much better. One more thing to not is make sure to stir or rotate the chops every night so that they coat evenly in the brine. Read More
(14)
Rating: 4 stars
12/06/2016
Very good. Everyone loved them even the kids. Read More
(2)
Rating: 5 stars
12/17/2013
Very tasty! Just had them for dinner and they're so cute too......although it was good I'm not too fond of mustard glaze so I think I'll make something sweet next time to offset the salt in the ham...it wasn't overly salty but I think it needs something sweet to perk it up. One of the best things about them though is having no fat running through them they're just nice and tender and meaty. I think these are going on my Valentines Day menu with a raspberry brown sugar glaze and I'll cut them into heart shapes and serve two per person...the scraps will be great for pea soup. Try this recipe it's really quite good. Read More
(1)
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Rating: 5 stars
08/27/2016
Brined for 2 1/2 days. Dried thoroughly. Cooked as directed. Came out excellent. Added liquid smoke second day as it is not mentioned in printed recipe. I bought a whole pork loin and got 6 nice chops for recipe. Ground the rest (including fat) and made breakfast sausage patties. Added cherry juice to glaze and a cherry on hamlet. Really enjoyed making this and result was an A-1 keeper! Read More