Shoebox Ham

matt · 5 November 2023
Date Posted
Ingredients

Brine

  • 4L water
  • 1 cup salt
  • 1 cup brown sugar
  • 4 Sashewan peppercorns
  • 6 garlic cloves
  • 2 tbs mustard seeds
  • 1 tbs coriander seeds
  • 6 juniper berries
  • 2 bay leaves
  • 3 cardamon pods
  • 6 black peppercorns
  • 5 star anise
  • 1 8-13lbs bone-in fresh ham (smoked ok)

For glaze

  • 1/2 cup of olive oil
  • 4 garlic cloves
  • 2 tbs dijon mustard
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp caraway
  • 1 spring rosemary
  • 2 tbs of honey
Body
  1. brine the ham
  2. Bring all brine to boil, in 2 qts of water.  add 4 qts of water, add to ham.
  3. refrigerate 4 days
  4. remove night before to dry
  5. preheat oven to 225F
  6. Put glaze in blender, add to ham
  7. Bake ham for 7 hours
  8. take ham out of oven, turn temperature up to 375
  9. Mix 2 tbs of honey to pan juices and brush ham
  10. Add ham back to oven and good for another 45 mins until internal temp minimum 155F
  11. Leave ham to rest 20 mins, and cut/shred on cutting board