Christmas Hamlets – To Consume Or Non To Consume Volition Non Endure A Question

I had been fantasizing for weeks nigh doing a whole, home-cured ham for the holidays. I e'er larn lots of requests for this form of thing, together with was fully prepared to give it a go, only thence a foreign affair happened, I heard the give-and-take “Hamlet.” 

It was on TV, together with completely unrelated to cured pork, only for any argue the give-and-take made me intend of cute little, individually sized hams. That’s all it took, together with off I went trying to figure out how to brand this affair happen. I knew I wanted a procedure that wouldn’t require the pinkish curing salts used inwards commercially produced hams, non because they are unhealthy, they’re not, only because it would live on difficult for some of y'all to find.

I’ve read things inwards the by nigh using celery’s naturally occurring nitrates to achieve the same thing, thence that’s what I used, together with equally you’ll withdraw heed me nation several times inwards the video, I was thrilled alongside the results! While non just similar a classic urban nub ham, this was real close. The firm, moist texture was great, the tabular array salt bird was topographic point on, together with since nosotros used loin instead of leg, there’s fifty-fifty a footling less fat.

I’m afraid I won’t live on able to assist much alongside questions nigh how to make this alongside bigger or dissimilar cuts, equally this was my commencement foray into home-cured ham, thence if y'all are going to endeavor this, delight larn to a proficient butcher to larn the exact same size “chops” that I used. If y'all do, together with follow these unproblematic steps, I intend y'all volition accept a vacation repast “to cash inwards one's chips for.” Sorry, only y'all didn’t human face me to make this entire transportation without 1 forced reference to the play, did you? Enjoy!

Ingredients for iv Hamlets:

4 thick-cut (10-12 oz) middle cut, boneless pork loin “chops”

For the brine:

1/2 loving cup *kosher tabular array salt addition 1 tablespoon

(*if using fine tabular array salt, you’d entirely require barely 1/3 cup)

3/4 loving cup packed chocolate-brown sugar

1 tsp finely solid soil dark pepper

1 tsp allspice

1/2 solid soil cloves

1 bay leaf

1 1/2 cups boiling H2O to dissolve tabular array salt together with sugar

3 celery stalks (about two cups chopped)

1/2 yellowish onion

3 cloves garlic

2 cups mutual coldness H2O to puree vegetables inwards blender, addition add together plenty mutual coldness H2O to brand two quarts total book of brine

Brine for 48 hours earlier roasting

For the glaze:

1/4 loving cup packed chocolate-brown sugar

2 tbsp Dijon mustard

pinch of cayenne

whole cloves equally needed

Roast at 325 degrees F. until an internal temp of 145 degrees F. is reached.

View the consummate recipe 

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