Fresh Ham, Brined
Off-Set Smoked

If you don' have room in your refrigerator, you can brine the ham in a large insulated cooler or a small plastic garbage can; add five or six freezer packs to the brine to keep it well cooled


Roast
1 bone in fresh ham with skin, 6-8 pounds, preferably shank end, rinsed. 

Brine
4	cups kosher salt, or two cups non-iodized table salt
3	cups brown sugar, packed
2	heads garlic, cloves separated, lightly crushed and peeled
10	bay leaves
1/2	cup black peppercorns, crushed

Garlic and Herb Rub
1	cup sage leaves, lightly packed
1/2	cup parsley
8	garlic cloves, medium size, peeled
1	tablespoon kosher salt, or 1-1/2 teaspoons table salt
1/2	tablespoon black pepper, fresh ground
1/4	cup olive oil, extra virgin

Glaze
1	cup apple cider
2	cups brown sugar, light or dark, packed
5	whole cloves

1. Slice through skin and fat with serrated knife, making 1-inch diamond pattern. Be careful not to cut into meat.

2. In large (about 16-quart) bucket or stockpot, dissolve salt and brown sugar in 1 gallon hot tap water. Add garlic, bay leaves, black pepper, and 1 gallon cold water. Submerge ham in brine and refrigerate 8-24 hours.

3. Set large disposable roasting pan on baking sheet for extra support; place flat wire rack in roasting pan. Remove ham from brine; rinse under cold water and dry thoroughly with paper towels. Place ham, wide cut-side down on rack (if using sirloin end, place ham skin side up.) Let ham stand, uncovered, at room temperature 1 hour.

4 Meanwhile, adjust oven rack to lowest position and heat oven to 500 degrees for 20 minutes. Reduce oven temperature to 350 degrees and continue to roast, brushing ham with glaze every 45 minutes, until center of ham registers 145 to 140 degrees on instant-read thermometer, about2-1/2 hours longer. Tent ham loosely with foil and let stand until center of ham registers 155 to 160 degrees on thermometer, 30 to 40 minutes. 

Glaze:

Bring cider, brown sugar and cloves to boil in small nonreactive saucepan over high heat; reduce heat to medium-low and simmer until syrupy and reduced to about 1-1/3 cups, 5 to 7 minutes. (Glaze will thicken as it cools between basting, cook over medium heat about 1 minute stirring once or twice between using.)

Off-Set Smoking:I did not use the oven, but smoked offset with apple wood, I followed the directions exactly, with the exception of the initial temperature of 500 degrees. I stayed a steady 275Alternate 

Glaze;

Spicy Pineapple-Ginger Glaze1 cup pineapple juice2 cups packed dark or light brown sugar1 (1-inch) piece fresh ginger, grated (about one tablespoon)1 tablespoon red pepper flakes.

Same directions as above glaze

Cook's Illustrated
March & April 2001

