1. Recipes

How to Make Home-Cured Holiday Ham - A Step-by-Step Guide

There's something undeniably special about serving a homemade holiday ham. The combination of sweet and savory flavors, the tender and juicy texture, and the festive presentation make it a beloved centerpiece for any holiday gathering. And while store-bought hams are certainly convenient, there's nothing quite like the flavor and satisfaction of a home-cured holiday ham. Fortunately, creating your own masterpiece at home is easier than you might think, and the results are sure to impress your...

Read more Snack recipes

Ingredients

  • 18 ounces kosher salt
  • 2 cups brown sugar
  • 7 teaspoons pink salt #1 (curing salt)
  • 1 tablespoon pickling spice, or to taste
  • 6 quarts water, divided
  • 1 (7 pound) fresh, bone-in pork shoulder ("picnic") arm roast, with the skin still on
  • 1 cup water, or as needed
  • 2 whole star anise
  • ¼ cup Dijon mustard
  • ¼ cup maple syrup
  • 1 pinch cayenne pepper
  • 1 pinch salt

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs 30 mins
  • Additional Time: 2 days 12 hrs
  • Total Time: 2 days 14 hrs 50 mins
  • Servings: 16

  • Place kosher salt, brown sugar, pink salt, and pickling spice in a container large enough to hold brine and ham.
  • Bring 2 quarts water to a boil and pour over brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down mixture.
  • Score the skin side of pork roast with a sharp knife, cutting into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get a classic diamond-shaped pattern.
  • Lower roast into brine, skin-side up. Use a plate to weigh down roast, so it cures fully submerged in liquid. Refrigerate for 1 day for every 2 pounds of pork (cure for 2 1/2 days for a 7-pound roast). Turn roast over halfway through the brining process.
  • Remove roast from brining liquid. Discard brining liquid and transfer roast back to the brining container. Cover roast with fresh cold water to rinse off salt; let soak for a few minutes to overnight, depending on how salty you want your ham. Remove roast from water and blot dry with paper towels.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Add 1 cup water and 2 whole star anise to a roasting pan. Place roast on a rack in the roasting pan.
  • Roast in the preheated oven until ham reaches an internal temperature of 130 to 135 degrees F (55 to 58 degrees C), 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 (220 degrees C). Continue to roast ham until the skin is browned and crispy and the internal temperature reaches 145 to 150 degrees F (63 to 66 degrees C).
  • Make optional glaze: Mix mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on baked ham. Return roast to the oven for 5 minutes.
  • Enjoy!

    • Nutrition

    484 cal.

    • Total Fat: 26g
    • Saturated Fat: 9g
    • Cholesterol: 127mg
    • Sodium: 13996mg
    • Total Carbohydrate: 22g
    • Total Sugars: 21g
    • Protein: 39g
    • Vitamin C: 1mg
    • Calcium: 67mg
    • Iron: 2mg
    • Potassium: 737mg

    Categories

    Baked recipes
    Glazed recipes
    Smoked recipes
    Grilled recipes
    Roasted recipes