Chili-Brined Fresh Ham

Serving Size: 8
Prep Time:
Total Time:

Ingredients

  • 4 cup kosher salt
  • 2 cup sugar
  • 6 Quart cold water
  • 1 cup black peppercorns, crushed
  • 5 Ounce Thai or serrano chili, stemmed and finely chopped
  • 8 whole cloves
  • 4 cup ice cubes
  • 18 Pound 1 18-pound, bone-in fresh ham with skin
  • 2 cup low-sodium chicken broth

Directions

1. In a large saucepan, combine the salt and sugar with 2 quarts of the water. Bring to a boil over moderately high heat, stirring to dissolve the salt and sugar. Pour the brine into a very large pot. Stir in the peppercorns, chilies and cloves. Add the remaining 4 quarts of water and the ice and stir until the ice has melted and the brine is at room temperature. Add the ham, skin side up; the skin does not have to be submerged. Brine the ham in the refrigerator for 24 hours.

2. Preheat the oven to 400°. Remove the ham from the brine and brush off the peppercorns and cloves. Set the ham skin side up in a roasting pan and let stand for 30 minutes at room temperature.

3. Roast the ham for 1 hour; turn the pan and add 1 cup of water halfway through. Reduce the oven to 300° and roast the ham for 2 1/2 hours longer, until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the ham to a carving board and let rest for 30 minutes.

4. Strain the pan juices into a saucepan; skim off the fat. Add the chicken broth and bring to a boil. Cut the skin off of the ham and break it into pieces. Thinly slice the meat and serve with the jus and crisp skin.