How to Brine a Fresh Ham
Purchase a fresh ham roast., Take 6 cups of the water and put into a large kettle on your stove., Stir to dissolve the salt and sugar., Remove from heat and let cool to room temperature. , Place your fresh ham roast into the container you have...
Step-by-Step Guide
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Step 1: Purchase a fresh ham roast.
Fresh ham is not the cured, smoked product we associate with ham.
It is a cut of pork. Choose one that is 10-12 pounds total weight.
Ham needs to be thawed and not frozen when you place it in the brine.You also need a food grade container large enough to place your ham and brine in and have the meat completely covered by the brine. -
Step 2: Take 6 cups of the water and put into a large kettle on your stove.
Add in all of the other ingredients, except the remaining water.
Bring to a boil. , Boil about 2 minutes. ,,,, The ham needs to be completely covered by liquid. , If you do not have a cold garage or room in your refrigerator, reduce the water you add by 6 cups.
Add 1 pound of ice instead. , You can brine up to 4 days if you keep the temperature down. , Pat dry and let meat come close to room temperature. ,, -
Step 3: Stir to dissolve the salt and sugar.
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Step 4: Remove from heat and let cool to room temperature.
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Step 5: Place your fresh ham roast into the container you have chosen.
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Step 6: Pour the cooled brine recipe over the ham.
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Step 7: Add the rest of the water and stir it around to combine.
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Step 8: Keep at 38–40 °F (3–4 °C).
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Step 9: Keep meat in brine no less than 48 hours.
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Step 10: Remove from brine.
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Step 11: Roast in the oven until done
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Step 12: about 21 minutes per pound of meat.
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Step 13: Remove from oven and let rest on counter for 5-10 minutes before carving.
Detailed Guide
Fresh ham is not the cured, smoked product we associate with ham.
It is a cut of pork. Choose one that is 10-12 pounds total weight.
Ham needs to be thawed and not frozen when you place it in the brine.You also need a food grade container large enough to place your ham and brine in and have the meat completely covered by the brine.
Add in all of the other ingredients, except the remaining water.
Bring to a boil. , Boil about 2 minutes. ,,,, The ham needs to be completely covered by liquid. , If you do not have a cold garage or room in your refrigerator, reduce the water you add by 6 cups.
Add 1 pound of ice instead. , You can brine up to 4 days if you keep the temperature down. , Pat dry and let meat come close to room temperature. ,,
About the Author
Paul Morris
Experienced content creator specializing in cooking guides and tutorials.
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