Parisian Ham

Adapted by
February 2015
Yield: 1 ham


1 boneless pork leg
5 liters hot water
15 ounces kosher salt
ounce pink salt (Instacure No. 1)
6 ounces sugar


Trim the pork leg of any bone fragments, glands, and silver skin. Leave the connective tissue, as that will aid in keeping the ham intact after cooking. To a large container, add water, salts, and sugar, whisking to dissolve the solids; chill. Place pork leg in a separate large container. Using a meat injector, inject the brine evenly and thoroughly throughout the meat. (Lazy injecting will result in uneven dispersion and eventually dark or grey spots on an otherwise rosy-colored ham.) Immerse the leg in the remaining brine and pour over any excess brine from injecting. Cover container and refrigerate meat for 7 days, turning the meat over halfway through the brining process.

And on the seventh day, Fred created ham!

Remove the ham from the brine and discard the liquid. With butcher’s twine, tie the ham as with a roast, but tighter: Place the ham horizontally in front of you. Tie the first string around the middle, the second and third on either end of the ham. Then rotate the ham so it is vertical in front of you, and tie one string around the length of the ham. Turn it back, tying one string between the middle and either of the end strings. Flip the ham on its side and tie a second string lengthwise, perpendicular to the last lengthwise tie. Finish by tying four more strings between each of the cross-tied strings. Voila! Eleven ties in total. And remember to keep them tight

Wrap the ham tightly in multiple layers of plastic wrap.

Heat the water bath of an immersion circulator to 175°F. Place the ham gently in the water. Cook ham until it reaches an internal temperature of 145°F to 150°F, about 5 ½ to 7 hours, depending on the size of the ham. Remove ham from circulator, remove plastic, and re-wrap tightly. Chill in ice bath and refrigerate overnight. Unwrap ham, cut twine, thinly slice, and munch.