Apple Cider Cured Ham
(Adapted from An Obsession with Ham the Hindquarter)
This is a 3 Day recipe.
2 lb. Salt (Kosher or Sea)
12 Cups Cider (Not Hard)
4 Cups Water
1 1/2 Cups Honey
1 Cup Brown Sugar (Packed)
1/4 Cup Molasses
2 Tbsp. Allspice, crushed
3 Tbsp. Black Peppercorns, crushed
2 Tsp. Cloves, whole
3 Garlic Cloves, peeled and chopped
1 10 – 12 lb. bone-in Fresh Ham, skin on
Add all ingredients except ham to a large pot and stir over medium heat until all sugar is dissolved and liquid comes to a simmer. Remove from heat and allow to cool to room temperature.
Immerse the ham in the cooled liquid and place in refrigerator for 48 – 60 hours. If the ham is not completely submerged, turn it every 6 – 8 hours to ensure that the cure reaches all parts of the ham.
At the end of the curing period remove the ham from the brining liquid. If you pat it dry it will keep in your refrigerator for up to 2 weeks. However, if you are going to cook it, you now must soak the ham in fresh water for 12 hours in the refrigerator to remove the excess salt.
After the 12 hours are up, preheat your oven to 350? F., remove the ham from the water, dry, and place in a large roasting pan. Cover tightly with foil and bake for 3 hours.
Uncover the ham and continue baking until the ham is well browned and an instant-read thermometer registers 170? F, about another 1 1/2 to 2 1/2 hours. If it is browning too quickly, you can tent it with foil.
When ham is done cooking, transfer it to a cutting board and allow it to rest for at least 15 minutes before removing the rind and carving.
This is amazing. Enjoy with your favorite side dishes.