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My Irish Table: Recipes from the Homeland and Restaurant Eve by Cathal Armstrong & David Hagedorn

My Irish Table: Recipes from the Homeland and Restaurant Eve by Cathal Armstrong & David Hagedorn

Author:Cathal Armstrong & David Hagedorn
Language: eng
Format: mobi
ISBN: 9781607744313
Publisher: Potter/TenSpeed/Harmony
Published: 2014-03-10T23:00:00+00:00


Baked Cured Ham

Baked Cured Ham

Just as Roast Leg of Pork was a mainstay of Easter dinner, ham that we cured ourselves was always served on our Christmas table alongside the turkey and all its trimmings (see Roast Turkey with Stuffing and Gravy). I can’t really say why we’d have ham instead of roast pork; it was just what we did on Christmas.

A leg of pork is a large cut (they can run upwards of 24 pounds), is relatively inexpensive, and feeds a lot of people. It’s something we almost always had in the house because it’s great cold and makes a great sandwich. A ham cured this way may not be pink all the way through, and that’s fine. If you plan to cure often, I recommend you buy a meat injector (see Resources) to inject the brine into the center of the meat.

The pork leg must be brined for 14 days before roasting, so plan accordingly.

{ SERVES 12 }

1 (12-pound), hind pork leg, preferably Kurobuta or Berkshire, rind removed

10 quarts Curing Brine for Pork

English mustard (such as Colman’s), for serving

Brine the ham: In a 16- to 22-quart, nonreactive stockpot or foodsafe bucket, submerge the pork leg in the brine. Cover it with a plate to help keep it submerged. Refrigerate it in the pot for 14 days.

Rinse the ham: Remove the pork leg from the brine; discard the brine. Thoroughly rinse the leg under cold running water. Blot it dry on paper towels.

Roast the ham: Preheat the oven to 275°F. Place the ham skin-side up on a V-shaped roasting rack set over a baking sheet. Bake for about 4 hours (allow 20 minutes per pound), until a meat thermometer inserted into the thickest part of the meat (but not touching the bone) registers 165°F. When the ham is done, transfer it to a cutting board and let it rest for 30 minutes before carving.

Present the dish: Spoon the mustard into a small serving bowl. Carve the ham at the table, arranging the slices on a serving platter or individual plates. Pass the mustard and your chosen side dishes to the diners.



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