McBride's Easter Fresh Ham
Owner/Chef Cafe Rouge, Berkeley, CA
thing my mother ever made was fresh ham and she always made it at Easter.
I love pork and it's so good at this time of year. I have wonderful
childhood memories of bulbs in bloom and fresh ham and I recreate both
every year for my own family."
and sugar in boiling water. Cool completely. Add spices and curing salt.
Prick pork leg with ice pick thoroughly all over. Rinse well with cold
water. Place in non-reactive container (i.e. crock, plastic bucket). Pour
cooled brine over leg. Weigh down with ceramic plates and put in a cool
place (38-42 F) for five weeks.
- 15 lb.
bone-in pork leg (skin is preferable)
- 5 gallons
- 2 tsp.
- 3 lb.
- 1 1/2
lb. kosher salt
- 2 bay
- 8 allspice
- 1 Tbs.
coriander seed, whole
- 2 whole
- 3 whole
Check every week to make sure brine isn't cloudy or smelly. If it is,
rinse pork leg well and cover with new brine. After five weeks, rinse
pork leg in cold water for a few hours. Pat dry and smoke for five hours.
Spit roast or cook whole ham in low oven (325F) until 140 internal temperature.
Make a glaze of
over entire leg 1/2 hour before finishing cooking.
cup Dijon mustard