📝 About This Recipe
Unlike its salt-heavy country cousin, this 'City Ham' is defined by a deep, sweet-and-savory immersion brine that yields an incredibly juicy and tender texture. This recipe guides you through the transformative process of wet-curing a fresh pork leg, infusing it with aromatic spices, maple syrup, and a hint of smoky depth. It is the quintessential centerpiece for a celebratory feast, offering a refined balance of salt, sugar, and spice that store-bought hams simply cannot replicate.
🥗 Ingredients
The Pork
- 10-12 lbs Fresh Green Ham (Skin-on, bone-in pork leg; not previously cured or smoked)
The Curing Brine
- 2 gallons Water (Filtered water preferred)
- 2 cups Kosher Salt (Ensure it is fully dissolved)
- 4 teaspoons Pink Curing Salt #1 (Essential for safety and the classic pink color)
- 1.5 cups Brown Sugar (Packed)
- 1/2 cup Pure Maple Syrup (Grade A Dark for robust flavor)
- 8 pieces Garlic Cloves (Smashed)
- 2 tablespoons Black Peppercorns (Whole)
- 1 tablespoon Yellow Mustard Seeds
- 1 tablespoon Coriander Seeds
- 4 pieces Bay Leaves (Dried)
- 1 piece Cinnamon Stick (Optional for warmth)
The Finishing Glaze
- 1/2 cup Dijon Mustard
- 1/4 cup Honey
- 2 tablespoons Apple Cider Vinegar
- 1/4 teaspoon Ground Cloves
👨🍳 Instructions
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1
Prepare the brine: In a large stockpot, combine 1/2 gallon of the water with the kosher salt, pink curing salt, brown sugar, maple syrup, and all the spices. Bring to a simmer over medium heat, stirring until the salts and sugars are completely dissolved.
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2
Chill the brine: Remove the pot from the heat and add the remaining 1.5 gallons of cold water to cool the mixture down. Refrigerate the brine until it reaches at least 40°F (4°C) before adding the meat.
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3
Prep the pork: Trim any excess hanging fat from the fresh ham, but leave the skin intact. Use a clean meat injector to pump about 10% of the ham's weight in brine into the deepest parts of the muscle, especially around the bone, to ensure even curing.
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4
Submerge: Place the ham in a large, food-grade bucket or a heavy-duty brining bag. Pour the chilled brine over the ham, ensuring it is completely submerged. Use a heavy ceramic plate to weigh it down if necessary.
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5
The Cure: Place the ham in the refrigerator and let it cure for 7 full days. Every 24 hours, rotate the ham slightly to ensure the brine reaches every surface.
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6
Rinse and Dry: After 7 days, remove the ham from the brine and discard the liquid. Rinse the ham thoroughly under cold running water. Pat it extremely dry with paper towels and place it on a wire rack over a baking sheet. Let it air-dry in the fridge for 12-24 hours to form a 'pellicle' (a tacky surface that helps smoke adhere).
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7
Preheat for Smoking: Preheat your smoker or oven to 225°F (107°C). If using a smoker, use fruitwoods like apple or cherry for a mild, sweet smoke profile.
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8
Slow Cook: Place the ham in the smoker/oven. Insert a meat thermometer into the thickest part of the ham, not touching the bone. Cook until the internal temperature reaches 150°F (65°C). This usually takes about 25-30 minutes per pound.
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9
Glaze Preparation: While the ham cooks, whisk together the Dijon mustard, honey, apple cider vinegar, and ground cloves in a small bowl until smooth.
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10
Apply Glaze: Once the ham hits 150°F, remove it briefly to score the fat in a diamond pattern (if skin was removed) and brush the glaze generously over the entire surface. Increase the temperature to 350°F (175°C) for the final 15-20 minutes to caramelize the glaze.
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11
Final Temp: Remove the ham when the internal temperature hits a final 160°F (71°C) for a fully cooked, juicy result.
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12
Rest: Transfer the ham to a carving board and tent loosely with foil. Let it rest for at least 30 minutes. This allows the juices to redistribute, ensuring every slice is moist.
💡 Chef's Tips
Always use Pink Curing Salt #1 (sodium nitrite) for wet brines; do not substitute with Pink Himalayan Salt, which lacks the necessary preservative properties. For the best results, use a food-grade plastic bucket or a specialized brining bag to avoid metallic off-flavors from reactive pots. If the ham smells overly salty after curing, you can soak it in fresh cold water for 2 hours before drying to 'leach' out excess surface salt. Don't rush the drying process; the pellicle is the secret to that beautiful mahogany color and deep smoke penetration. Save the ham bone! It is culinary gold for flavoring split pea soup, collard greens, or navy bean stew.
🍽️ Serving Suggestions
Serve thick slices alongside buttery scalloped potatoes and roasted honey-glazed carrots. Pair with a crisp, acidic Riesling or a hard apple cider to cut through the richness of the pork. Offer a side of spicy apple chutney or a grainy honey mustard for dipping. For the ultimate breakfast the next day, serve leftovers with poached eggs and toasted sourdough.