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How to Brine a Fresh Ham
Putting meat into a brine produces a flavorful, moist dinner. This is a basic recipe/method for brining a fresh ham. Purchase a fresh ham roast. Fresh ham is not the cured, smoked product we associate with ham. It is a cut of pork....
Table of Contents
Steps
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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 8-12 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. -
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.
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Stir to dissolve the salt and sugar. Boil about 2 minutes.
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Remove from heat and let cool to room temperature.
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Place your fresh ham roast into the container you have chosen.
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Pour the cooled brine recipe over the ham.
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Add the rest of the water and stir it around to combine. The ham needs to be completely covered by liquid.
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Keep at 38–40 °F (3–4 °C). 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.
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Keep meat in brine no less than 48 hours. You can brine up to 4 days if you keep the temperature down.
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Remove from brine. Pat dry and let meat come close to room temperature.
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Roast in the oven until done, about 21 minutes per pound of meat.
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Remove from oven and let rest on counter for 5-10 minutes before carving.
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Isabella Humphrey