In stock
SKU
5109 5027 5079 5010 5039 R140

(5109) Aleppo Pepper Brined Honey Mustard Glazed Ham

(5109) Aleppo Pepper Brined Honey Mustard Glazed Ham

Brine: Combine all of the ingredients in a large container. Put the ham into the brine, cover, and refrigerate for up to 3 days.

Paste: In a food processor, combine the Cut & Sifted Rosemary, garlic cloves, Aleppo Pepper Flakes, Hickory Smoked Salt (Fine), and Olive Oil. Process until all ingredients are evenly mixed together.

Glaze: In a small bowl combine the Dijon Mustard, Ground Yellow Mustard Seeds, and honey.

Ham: Preheat the oven to 450°. Remove the ham from the brine and thoroughly dry. Coat all sides of the ham with the paste. Make slices in the skin to create a diagonal cross pattern. Roast for 30 minutes, turn over, and baste.

Roast for another 30 minutes, turn ham over and brush with the honey mustard mixture. Roast for another 30 minutes, turn it over again, brush with the honey mustard mixture. Roast until the internal temperature reaches 150°. Remove from the oven, loosely cover with aluminum foil and let rest for 20 minutes before serving.

 

Brine

- 2 cups (4157) Fleur de Sel Salt

- 2 cups sugar

- 6 Hand (5027) Selected Bay Leaves

- ½ cup (5079) Whole Fennel Seeds

- ½ cup (5042) Whole Yellow Mustard Seeds

- 2 tablespoons (5109) Aleppo Pepper Flakes

- 1 tablespoon (5010) Cut & Sifted Rosemary

- 20 garlic cloves, peeled

- 1 onion, coarsely chopped

- 4 ribs celery, coarsely chopped

- 2 gallons water

- 1 6-8 pound Fresh Ham


Paste

- 2 tablespoons (5010) Cut & Sifted Rosemary

- 4 garlic cloves, peeled

- 1 teaspoon (5109) Aleppo Pepper Flakes

- 1 teaspoon Viking Oak Smoked Salt

- ½ cup Olive Oil

Glaze

- 1 cup Dijon Mustard

- 1 cup (5039) Ground Yellow Mustard Seeds

- 1 cup honey

You can use either a bone in ham or boneless. Adjust the final roasting time if using a boneless ham. The internal temperature of 150° will be reached sooner.

Fresh ham is nothing like the smoked holiday staple you might have grown up with. Its flavor and texture are more like pork loin

 

More Information
SKU 5109 5027 5079 5010 5039 R140
Ingredients

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Prep Time 30 Minutes
Cook Time 2 Hours
Total Time 2 Hours 30 Minutes + mari
Yield 8 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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