Imagine sitting down to a holiday dinner where you serve an amazing fresh ham that you brined yourself using just a few simple ingredients.
No MSG, processed sugar, or questionable nitrates!
Think of the opportunity you have to share the story of this pork coming from a local farm, why you care about what you eat, and how you made this yourself.
Now is your chance!
Last week I shared how genetics helps heritage Tamworth and Berkshire pigs thrive while eating grass, roots, and seeds on pasture as a pig should (not confined to nasty barns while fed soy and antibiotics).
This week I wanted to share a recipe for brining fresh hams!
By doing the process at home, you can create the most delicious fresh hams free from toxic chemicals and know EXACTLY what you’re feeding your family! Plus, it’s fun and rewarding.
We’ve tried it ourselves and it is amazing!
How To Brine A Fresh Heritage Pork Ham
Uses the following ingredients:
4 lb fresh Heritage Pork ham (or ham steaks)
3/4 cup sea salt
3/4 cup honey
8 1/2 cups water
1 Tbs black pepper
1 Tbs red pepper
Dissolve the ingredients by warming in a pan on the stove.
Place meat in a large bowl, pour the brine into the bowl, place a large plate on top with a weight to keep the meat submerged in the brine. Refrigerate for at least 2 days per pound.
Rinse off the brine with water. Bake at 325 degrees until internal temperature reaches 160 F. This will be about 18-20 minutes per pound of meat.
Honey Ham Glaze (Optional)
1/4 cup Dijon mustard
1/4 cup whole-grain mustard
1/4 cup honey
Baste on the glaze (if using) during the last 5 minutes of baking. Serve remaining glaze with ham if desired.