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!
#ChefGenevieve #homecuredham #curedham #homemadeham #recipes #curing #wetcuring
Music: Mystic
Musician: Jeff Kaale
16 окт 2024
