Are you looking for a way to take your ham to the next level?
Look no further than brining!
Brining is a simple technique that can add flavor and moisture to your ham. And who better to learn from than the master of culinary science himself, Alton Brown?
In this article, we’ll walk you through the steps of brining a ham using Alton Brown’s recipe.
Get ready to impress your guests with a juicy, flavorful ham that will have them coming back for seconds (and thirds!).
How To Brine A Ham Alton Brown?
First things first, gather your ingredients. You’ll need 2 cups of stock, salt, brown sugar, peppercorns, bay leaves, orange juice, ice water, and of course, your ham.
Next, bring 2 cups of the stock, the salt, brown sugar, peppercorns, and bay leaves to a boil. Once the sugar and salt have dissolved, cut the fire and add in the remaining stock, orange juice, and ice water.
Once the brine has cooled to 40F or under, add your ham and keep it in a cold place (under 40F). Brine for 8-48 hours depending on the size of your ham.
After brining, remove the ham from the brine and rinse it thoroughly. Pat it dry with paper towels and let it come to room temperature before cooking.
Now you’re ready to cook your ham using your preferred method. Whether you’re roasting it in the oven or smoking it on the grill, you’ll be amazed at how much flavor and moisture the brine adds.
Why Brine A Ham?
Brining a ham is an essential step to make it more flavorful and moist. The brine solution infuses the meat with flavor and helps it retain moisture during cooking. The salt in the brine also helps to preserve the meat, making it safer to eat.
When sodium nitrite is used in the brine, it kills harmful bacteria and pathogens in the meat, making it safe for consumption. This is particularly important for city hams, which are mass-produced and often have a higher risk of contamination.
Brining also allows for customization of the flavor profile of the ham. By adding different spices and seasonings to the brine, you can create a unique flavor that suits your taste preferences.
Alton Brown’s Brine Recipe
Alton Brown’s brine recipe is a game-changer for any ham recipe. The combination of stock, salt, brown sugar, peppercorns, bay leaves, orange juice, and ice water creates a flavorful and moist ham that will impress your guests.
To start, combine 2 cups of stock, salt, brown sugar, peppercorns, and bay leaves in a pot and bring it to a boil. Once the sugar and salt have dissolved, turn off the heat and add in the remaining stock, orange juice, and ice water.
After the brine has cooled to 40F or below, add your ham and keep it in a cold place (under 40F). Brine for 8-48 hours depending on the size of your ham.
Once you’re ready to cook your ham, remove it from the brine and rinse it thoroughly. Pat it dry with paper towels and let it come to room temperature before cooking. Whether you’re roasting it in the oven or smoking it on the grill, you’ll be amazed at how much flavor and moisture the brine adds to your ham. So go ahead and try Alton Brown’s brine recipe for your next ham recipe – your taste buds will thank you!
Choosing The Right Ham
When it comes to choosing the right ham for brining, there are a few things to consider. First, you’ll need to decide whether you want a bone-in or boneless ham. Bone-in hams tend to have better flavor and texture, and the leftover bone can be used for making soups and stews. However, they can be more difficult to carve. If you opt for a bone-in ham, you’ll also need to consider which part of the ham you want to buy.
The shank end, or leg portion, is a good choice for a picture-perfect table. It has a classic ham profile and tends to be leaner with one long bone, making carving easier. On the other hand, the butt end, or top half of the ham, has more tender, fattier meat that lends a richer flavor. However, it does have a T-shaped bone inside that can be tricky to carve around.
If you’re short on time or don’t want to fuss with a carving knife, pre-cooked spiral-sliced hams are a great option. Keep in mind that they tend to dry out faster than other hams, so be sure to keep them covered with aluminum foil when heating.
When it comes to how much ham to buy, plan for 3/4 to 1 pound per person. If you want leftovers (and who doesn’t?), consider getting extra ham. Bone-in hams usually come in larger sizes, while boneless hams can come in smaller sizes, so be sure to check the label to see how much it weighs.
Lastly, consider the type of ham you want to use for brining. Wet-cured hams are moist and mild-tasting, while dry-cured hams like prosciutto and Serrano have a drier, coarser texture with concentrated flavor. For brining, a bone-in spiral-sliced smoked ham is perfect as the bone adds extra flavor and keeps the meat juicy while smoking gives it its signature taste.
Preparing The Ham For Brining
Before you start brining your ham, it’s important to prepare it properly. Start by placing the kosher salt, pink salt, brown sugar, pickling spices, and molasses in a large air-tight food-grade container. Make sure the container is big enough to accommodate your entire 7-pound ham.
Next, boil one gallon of water and pour it over the ingredients in the container. Mix the ingredients thoroughly until they’re completely dissolved. This creates a wet cure. Add the remaining three gallons of water to cool down the mixture and make the brine.
On a chopping board, cut the 7-pound ham into two equal chunks. If you choose to keep the skin, score the chunks by making cuts or slits through the skin and fat but not into the meat. This ensures that the brine soaks evenly into the meat.
Immerse the chunks into the brine and make sure both are fully submerged. You can place a Ziploc bag containing water on top of the meat to ensure they remain submerged throughout the brining time. Cover the container and place it in the refrigerator for 3 1/2 days. After two days, you can turn over the chunks and disturb the brine, but this is optional.
After 3 1/2 days, remove the container and take out the ham. Discard the wet cure and rinse your brined ham thoroughly under running water. Submerge the chunks in a container filled with fresh water and let them sit in this bath for 15 minutes. The longer you let them soak, the less salty your hams will be. To rid them of as much salt as possible, let them soak in this rinse for 24 hours.
After rinsing to your liking, place your wet cured ham on drying racks or blotting papers and blot away as much water as possible with paper towels. Let them settle and dry further until they form a sticky film called a pellicle. The pellicle will form a nice golden glaze as you smoke or bake your ham.
By following these steps, you’ll have perfectly brined ham that’s full of flavor and moisture.
Brining The Ham: Step-by-Step
Brining a ham is a process that requires some patience and attention to detail, but it’s well worth the effort. Here’s a step-by-step guide to help you brine your ham:
1. Choose your ham: Purchase a fresh ham roast that weighs between 8-12 pounds. Make sure it’s not frozen when you place it in the brine.
2. Prepare the brine: In a large kettle on your stove, bring 6 cups of water to a boil. Add in all of the other ingredients, except the remaining water. Stir to dissolve the salt and sugar. Boil for about 2 minutes, then remove from heat and let cool to room temperature.
3. Choose your container: You’ll need a food-grade container large enough to place your ham and brine in and have the meat completely covered by the brine.
4. Add the ham to the container: Place your fresh ham roast into the container you have chosen.
5. Pour in the brine: Pour the cooled brine recipe over the ham. Add the rest of the water and stir it around to combine. The ham needs to be completely covered by liquid.
6. Keep it cold: Keep at 38–40 °F (3–4 °C). If you do not have a cold garage or room in your refrigerator, reduce the water you add by 6 cups. Add 1 pound of ice instead.
7. Let it sit: The ham needs to brine one day for every two pounds of pork. In other words, an 8-pound roast would need to brine for at least four days. This bucket of future ham needs to be refrigerated for the entire brine time.
8. Rinse and dry: After brining, remove the ham from the brine and rinse it thoroughly under running water. Pat it dry with paper towels and let it come to room temperature before cooking.
9. Cook and enjoy: Now you’re ready to cook your ham using your preferred method. Whether you’re roasting it in the oven or smoking it on the grill, you’ll be amazed at how much flavor and moisture the brine adds.
Remember that there are many different ways to brine a ham, so feel free to experiment with different ingredients and methods until you find one that works best for you. Happy cooking!
Cooking The Brined Ham
Now that you’ve successfully brined your ham, it’s time to cook it. Here are some tips for cooking your brined ham:
1. Preheat your oven to 325 degrees Fahrenheit.
2. Place your ham on a roasting rack in a roasting pan. If you want to add some extra flavor, you can brush the ham with a glaze made of honey, mustard, and brown sugar.
3. Cover the ham with foil and bake it for about 15-20 minutes per pound. Make sure to baste the ham with its own juices every 30 minutes or so.
4. After the ham has been baking for about half of the total cooking time, remove the foil and continue baking until the internal temperature of the ham reaches 140 degrees Fahrenheit.
5. Once the ham has reached the desired temperature, remove it from the oven and let it rest for at least 10 minutes before carving.
6. Enjoy your delicious brined ham with your favorite sides!
Remember to always use a meat thermometer to ensure that your ham is fully cooked and safe to eat. With this brining method, your ham will be juicy, flavorful, and sure to impress your guests!
