Have you tried making cured ham from scratch? This recipe post will show you how to make Homemade Cured Ham with Brown Sugar Honey Glaze. It takes a while to come-up with this masterpiece. However, it is all worth it. Your hard work and patience will be rewarded at the end.
My brine solution is composed of brown sugar, coarse sea salt, and Prague powder #1 (also known as curing salt). I also added some dried bay leaves. If you have not tried making ham before, do not be surprised by the amount of salt and sugar in this recipe. It is necessary. The saltiness can be reduced later on once the curing process is complete. I usually soak my newly cured ham in water for at least 3 hours. Sometimes I even soak it for half a day or longer if I want it to be less salty.
I found my large food storage container useful for this process. It is wide and deep enough to hold both the brine and ham. This is the same container that I use to cook sous vide such as my sous vide chicken adobo.
I cooked the ham by roasting it in the oven. It was roasted initially on a lower temperature and covered in aluminum foil for 2 hours. This will partially cook the ham. I then cranked the heat-up to 400F in order to brown the ham and make the skin crispy. I finished it with a nice brown sugar and honey glaze.
Panlasang Pinoy Fish Recipes
This cured ham is not bad at all. In fact, I enjoyed eating it between two slices of bread with a bit of mayo spread. I also liked the idea of eating this with queso de bola (edam cheese).
Try this Homemade Cured Ham with Brown Sugar Honey Glaze Recipe. Let me know what you think.
- 5 to 6 lbs. Fresh ham, shank end
- 2 cups coarse sea salt
- 2 cups brown sugar
- 2 ½ tablespoons Prague powder #1 (curing salt)
- 8 pieces dried bay leaves
- 2 quarts hot water
- 4 quarts cold water
- 2 cups ice cubes
- 1 cup brown sugar
- ¼ cup honey
- 2 tablespoons Dijon mustard
- 10 tablespoons pineapple juice
- Combine the following curing ingredients in a large deep container: sea salt, brown sugar, Prague powder, and dried bay leaves. Pour hot water. Stir.
- Add cold water and ice. Soak the fresh pork ham into the brine for 3 days. Make sure to keep it in a cool place such as inside the refrigerator.
- After 3 days, wash the cured ham with running water. Discard the brine and then fill the container with clean tap water. Soak the ham for 3 hours to reduce the saltiness.
- Preheat oven to 320F.
- Arrange the ham in a roasting rack. Cover with aluminum foil. Roast for 2 hours.
- Remove the foil and increase the oven heat to 400F. Continue to roast for 1 hour.
- Prepare the Brown Sugar Honey Glaze by coming all the glaze ingredients in a sauce pan. Heat the pan and stir the mixture until well blended. Continue to cook in low to medium heat until the mixture reduces to half.
- Remove ham from the oven. Brush Brown Sugar Honey Glaze all over it. Continue to roast for 10 minutes or until the ham turns brown.
- Remove from the oven. Let it cool down.
- Carve the ham. Serve.
- Share and enjoy!