This tender and juicy bone-in fresh ham with skin is brined in a Chile-spiked mixture for about 24 hours and then roasted in the oven until the skin is brilliantly crackly. Serve with vegetable gratin and a doppelbock. Smart Recipes, American Recipes, Pork Recipes, Recipes Pork American Chile-Brined Ham Chile-Brined Ham Recipe | PT3H55M Serves 10 Ingredients: 4 Cups Kosher Salt 2 Cups Sugar 1 Cup Black Peppercorns 5 Ounces Thai Or Serrano Chiles 8 Whole Cloves 18 Pounds Bone-In Fresh Ham 2 Cups Low-Sodium Chicken Broth In a large pan, add sugar, salt and 2 quarts of water over medium-high heat and bring to a boil, stirring continuously to dissolve sugar and salt. Transfer the brine to a large bucket. Add cloves, peppercorns and chiles and stir to combine. Add 4 cups of ice and 4 quarts of water and stir until brine is at room temperature. Add ham into the brine, skin side up (skin should not be submerged in brine). Refrigerate for about 24 hours. Remove ham from brine and brush to remove any solid. Arrange ham in a roasting pan, skin side up and keep aside at room temperature for about 30 minutes. Preheat the oven to 400 degrees. Roast ham for about 1 hour. Turn the roasting pan and add 1 cup of water that will come halfway through ham. Reduce the temperature of oven to 300 degrees. Roast for about 2 1/2 hours. Remove from oven and place ham onto a carving board for about 30 minutes before slicing. Meanwhile, through a strainer, strain pan juices into a small pan. With a slotted spoon, skim off fat from the top. Add broth and bring to a boil. Carefully, remove the crisp skin of ham and preserve in a bowl. cut ham into thin slices. Serve ham slices alongside crisp skin and pan juices.

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