Miniature Home Cured Ham Recipes

Steps:

• Put salt and sugar in a large nonreactive bowl (stainless steel or glass). Add boiling water and stir well to dissolve salt and sugar. Add peppercorns, mustard seeds, allspice berries, cloves, thyme and bay leaves. Allow to cool completely.
• Add curing salt and 1 cup white wine to cooled brine. Submerge pork tenderloins in brine. Place plate directly on top of pork to keep it submerged if necessary. Cover container and refrigerate for 5 days.
• Remove pork from brine and pat dry. Discard brine. Spread onions and thyme sprigs on bottom of a large shallow baking dish. Add brined tenderloins in one layer, then add 1/2 cup wine. Heat oven to 350 degrees; as it heats, bring meat to room temperature. Cover dish and bake for 45 minutes or until pork registers 135 degrees with an instant-read thermometer. Remove from oven (meat will continue to cook and reach 140 degrees as it rests). Let cool before cutting into thin slices. Serve with buttermilk biscuits. May be refrigerated, well wrapped, for up to 1 week.

Steps:

• 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.

Steps:

• Make the brine: In a large pot, place 2 1/2 quarts water, the salt, honey, brown sugar and Prague powder. Bring to a boil over high, stirring until the salt, honey and sugar are dissolved.
• Make the spice bundle: Tie the cloves, allspice berries, bay leaves, lemon zest and peppercorns in a piece of cheesecloth.
• Stir the spice bundle and another 2 1/2 quarts ice water into the brine, remove from heat and let the mixture cool to room temperature (about 30 minutes).
• While the brine cools, prepare the ham: Using paper towels, blot the pork shoulder dry on all sides. Using a sharp knife, score the ham in a crosshatch pattern, cutting through the skin but not through the meat and spacing the cuts 1 1/2 inches apart. (This is optional, as you'll remove the skin, but it facilitates injecting and gives the ham a striking appearance.)
• Measure out 2 cups brine and place in a deep measuring cup. Place the ham in a roasting pan. Draw the brine into a marinade injector and inject it deep into the ham all over, inserting the needle at 1 1/2-inch intervals and drawing it out slowly as you depress the plunger, until the brine starts to squirt out of the surface of the ham.
• Place the ham in a large pot or food-safe bucket with a lid, or 3-gallon resealable plastic bag. Add the brine and flavorings (plus any brine in the roasting pan). If using a plastic bag, tightly seal, squeezing out any air, and place the bag in the roasting pan to corral any leaks. Brine the ham in the refrigerator for 3 days, turning the ham twice a day so it cures evenly.
• Pour the brine into a large pot and set aside. Remove the ham from its pot or bag and transfer it to a roasting pan. Using the marinade injector, re-inject the ham with brine (using 2 cups again, or more, if you can get more in), inserting the needle at 1 1/2-inch intervals. Return the ham and all the brine to the bag. (You can use a fresh bag, if you wish.) Continue brining the ham in the refrigerator for another 3 days, turning twice a day so it brines evenly. When ready for smoking, the meat will take on a pinkish hue.
• Drain the ham in a large colander, discarding the brine. Rinse the ham well with cold water, drain again and blot dry with paper towels. Place it on a wire rack over a roasting pan and let it dry for 2 to 3 hours in the refrigerator.
• If using a charcoal grill, set it up for indirect grilling and heat it to 250 degrees. If using wood chips, soak them in water to cover for 30 minutes, then drain. If using wood chunks, there is no need to soak them. (With a kettle grill, use less charcoal than normal to obtain this low temperature.) If using a smoker, heat it to 250 degrees following the manufacturer's instructions.
• Place the ham on the grate, fat-side up, using indirect heat, and add 1 1/2 cups wood chips or 2 wood chunks to the coals. Smoke the ham until handsomely browned and cooked through. (The internal temperature will be about 160 degrees.) This typically takes about 7 hours, but you may need more or less time, depending on your ham, smoker and the weather. Add wood chips (about 1 1/2 cups) or chunks (1 large or 2 medium) per hour to the embers to maintain a constant flow of smoke. Rotate your ham a few times during cooking so that it browns evenly, and drape it loosely with foil if it seems to be darkening too much.
• Transfer the ham to a cutting board and let it cool for 20 minutes. Pull off the skin. (If you're feeling ambitious, you can fry the skin in 350-degree oil to make smoke-flavored cracklings.)
• Thinly slice the ham across the grain and serve. You can serve the ham hot, at room temperature, or chilled. Refrigerated, it will keep for at least a week.

Steps:

• 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.)
• 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.