Ingredients4 d 2 h 20 m servings 484
- Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham.
- Bring 2 quarts of water to a boil and pour over the brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down the mixture.
- Score the skin side of the pork roast with a sharp knife. Cut into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get the classic diamond-shaped pattern.
- Lower scored roast into the cooled brine, skin side up. Use a plate to weigh down the roast so that it cures fully submerged in the liquid. Refrigerate for 1 day for every 2 pounds of pork (for a 7 pound roast, cure for at least 2 1/2 days). Turn the roast over halfway through the brining process.
- Remove roast from brining liquid. Discard the brining liquid and transfer the roast back to the brining container. Cover the roast with fresh cold water to rinse off some of the salt. Depending on how salty you want your ham, you can soak it for just a few minutes or overnight. Remove roast from the water and blot dry with paper towels.
- Preheat oven to 325 degrees F. Add a cup of water to a roasting pan with 2 whole star anise. Place roast on a rack in the roasting pan.
- Roast until ham reaches an internal temperature of 130 to 135 degrees F, about 2 hours. Ham will not be fully cooked at this point. If water has nearly evaporated, add a splash more. Increase oven temperature to 425 degrees F. Continue to roast until skin is browned and crispy and ham reaches an internal temperature of 145 to 150 degrees F.
- To make the optional glaze, mix the mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on the ham at this point, not before. Return roast to oven for about 5 minutes to crisp it even further.
- Cook's Notes:
- 18 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.
- Once the ham is cured, you'll want to give it a soak to rinse off the brine, and how long you do this can affect how salty your meat is. I prefer just a quick dunk, but you can leave it for as long as 24 hours, which will produce what I'll call a low-sodium ham. It's still pink, and flavorful, but barely salty. Experimentation is the only way to figure out how long to you should go, but I wanted to give you the range.
Per Serving: 484 calories; 25.6 22 38.8 127 13996 Full nutrition
ReviewsRead all reviews 6
I have enjoyed preparing Easter dinner for the past 16 years. I seek out a good ham, not smoked, as local as possible, with some pretty good results. This year I purchased 1/2 pig to support a...
Followed recipe except for the pink curing salt. I did not have any in house. Still came out Perfect! 2 1/2 days brining followed with a half hour of clean water soak. Grilled it on the Big Gree...
added another half cup of brown sugar,1/4 cup of pickling spice. Brined 7 days.. Apricot Rum glaze ( 1/2 cup apricot jam, 1 tbs yellow mustard, 1/4 cup brown sugar. 1.5 shots of rum) smoked 5 ...
I rate 1st try with this recipe a 5 star...Recipe inspired me to fulfill another try at making a holiday ham...last year was 1st attempt and well it came out like apork roast.....this year much...
I used two boneless pork butts, one 8lb one 9lb, and cooked them differently. I followed the brine recipe except I didn't have pink salt so I subbed sea salt. I was able to brine both butts in...