HOUSTON – Chef Felix Florez, from Black Hill Ranch and partner of Ritual in the Heights, shares tips on making a delicious glazed ham for the holidays.
Homemade Glazed Ham
with Duck fat-Hazelnut Green Beans and Cauliflower Mashers
2.5 cups kosher salt
2 cups brown sugar
1 tsp pink salt
1 tsp granulated garlic
1 tsp onion powder
.5 tsp cinnamon
1 bay leaf
1 tbsp course ground pepper
5# fresh Pork Butt
.5 cup Creole Mustard
.5 cup maple syrup
1 tbsp Bourbon
1 pinch cayenne pepper
1 pinch Kosher Salt
Place kosher salt, pink salt, brown sugar, spices, and pink salt in a container large enough to hold the cure and the ham.
Cover pork butt in cure and place into zip lock bag. Refrigerate for 1 day for every 2 pounds of pork (for a 7 pound roast, cure for at least 2 1/2 days). Turn the pork butt over halfway through the curing process.
After curing process remove all air from Ziploc bag and place in 135 degree water bath with circulator and cook at 135 degrees for 48 hours.
After the 48 hours submerge bag with ham in ice cold water for 30 min and refrigerate until ready to cook. Ham will not be fully cooked at this point. To finish, place in oven at 425 degrees F. Continue to roast until skin is browned and crispy and ham reaches an internal temperature of 145 to 150 degrees F.
To make the whiskey glaze, mix the mustard, maple syrup, cayenne pepper, whiskey and salt together in a bowl. Brush glaze on the ham at this point, not before. Return roast to oven for about 5 minutes to crisp it even further.
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