Christmas Ham

Nothing like a Christmas ham. This one take a little time, but I was pleased with the end result.

Step 1: Brine
2 cups kosher salt
¾ cup brown sugar
1/3 cup pickling seasoning
3 gallons of water

Submerge the fresh ham in brine, refrigerated overnight or for up to a few days. Rinse the meat and let air dry in the refrigerator.

Prepare Meat and Glaze:
On the roast, fat side up, across the top, make diamond cuts. Stud the surface of the ham all over with whole cloves. Place in roasting pan, and pour glaze over the top.
Brown Sugar
Dijon mustard
Duck sauce
Maple Syrup

Place in a preheated 400 degree oven, and immediately drop temperature down to 325 degrees. Roast for 2 hours.


Print This Recipe »


Share this recipe on facebook Tweet this recipe Pin Christmas Ham Chef Brad on Google+
  • Related Products
No Related Products Specified