Honey of a Ham (From Scratch)
10-12
Servings
Servings
15m PT15M
Prep Time
Prep Time
3h PT3H
Cook Time
Cook Time
3h 15m
Ready In
Ready In
Recipe: #13224
July 20, 2014
Categories: Dinner, Main Dish, Pork, Pork Roast, Native American, North American, Add it in the lunch box, Budget-Friendly, Cooking For A Crowd, Kid Pleaser, Make-Ahead, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Picnic, Potluck, Regional Holiday, Summer, Sunday Dinner, Thanksgiving, Winter, Marinate, Oven Roast, Gluten-Free, Make it from scratch, Kid's Lunches, Spring more
"Making a ham from scratch is easier than can be. Just mix your brine ingredients together, add the pork picnic shoulder and let it marinate for a week. Cook it as you would cook any store-bought ham. The ham showed here was cooked in a Big Easy Infra Red Fryer until it reached and internal temp of 165 degrees."
Original recipe yields 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (728 g)
- Calories 988.2
- Total Fat - 26.1 g
- Saturated Fat - 9 g
- Cholesterol - 243.1 mg
- Sodium - 11610.6 mg
- Total Carbohydrate - 121.2 g
- Dietary Fiber - 0.5 g
- Sugars - 116.4 g
- Protein - 71.5 g
- Calcium - 81.7 mg
- Iron - 5.4 mg
- Vitamin C - 4.2 mg
- Thiamin - 3.2 mg
Step 1
Bring all the ingredients except for garlic and pork to a boil and simmer until salt is dissolved.
Step 2
Allow cooling completely and pour into a clean plastic bucket.
Step 3
Place the pork roast into the bucket and place a pot lid over the roast to hold it down into the brine.
Step 4
Place in the refrigerator and let sit for 5 to 7 days. (The longer it sits the saltier it gets.)
Step 5
Remove the brined roast from the bucket and pat it dry.
Step 6
Bake in a 350 degree Fahrenheit oven until temp reaches 165
Tips & Variations
No special items needed.
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