Скачать или смотреть Home Cured Ham

Cooking Method inspired by: Food Wishes

Instructions:
Score skin on a 9lbs pork shoulder picnic and remove any skin from bottom

Make curing mixture
2 cups salt
2 cups brown sugar
3 T pink curing salt
2 T pickling spices
Half a gallon of boiling water
1 gallon of ice water

In a large plastic container (tall enough to fit the pork) add the salt, sugar, curing salt and pickling spices. Pour in the boiling water, mix until sugar and salt has dissolved then pour in the ice water. Add in the pork and place a plate on to make sure it is fully submerged.

Refrigerate 12 hours per pound flipping halfway through.

Remove from fridge, rinse the ham off then add back into the tub with fresh cold ice water.

Refrigerate 24 hours more

Transfer ham to a rack in a roasting pan, add 2 cups of water to the bottom of the pan, bake in 325F oven until the internal reaches 135 then crank the oven heat up to 450 and continue cooking until the skin is crispy, set under the broiler if needed

For the glaze
Simmer:
1/2 cup unsalted butter
3/4 cup brown sugar
1/2 cup honey
2 tablespoons Dijon mustard
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Pour your glaze on the pork. brush on all sides making sure to thoroughly coat, return to oven for 10 minutes, remove and allow to rest

For the sauce:
*Drippings from pan
*1 cup water (if needed)
*2 T cornstarch slurry (1 T corn starch mixed with 1 T COLD water)

Heat up the pan drippings, add water if needed to loosen then stir in the slurry and cook until thickened. Strain.

Serve sauce over ham slices

Enjoy!
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Music: Mystic
Musician: Jeff Kaale