Wet-brining Pork Ham
Servings: 0
Ingredients
- 1 whole pork ham bone-in pork shoulder ("picnic ham") ham roast, skin on, typically about 7 pounds.
- 6 qt water divided
- 18 oz koshering salt
- 2 cups brown sugar or 1 cup brown sugar and 1 cup koshering salt
- 7 tsp pink curing salt Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online. It may be listed as #1 or Prussian salt.
- 8 tbsp pickling spice or spices to taste (my rib rub tastes good)
Instructions
- In a large non-reactive pot, bring half the water, and all the other ingredients to a boil. Stir to dissolve the sugar. Pour into a large container with the remaining water. Cool the brine (if need be in the fridge).
- Once the brine has cooled place the ham into the mixture until completely submerged. Refrigerate for three days.
- Place in the refrigerator and cool to 40 degrees F. If need be turn meat every three days, brine for 7 days plus (I've gone as long as 2 weeks and a bit).
- Once the meat feels firm to the touch (at least 3 days, longer is better), take it out of the pickling liquid. Discard the pickling liquid. Rinse the ham. Depending on how salty you want your ham, you can rinse it off, or stand it in water for up to 24 hours. The more you rinse it, or stand it in water, the less salty it gets. I usually stand it in water for an hour.