For those who raise their own pigs, having a full freezer after the pigs are killed is a great perk. And while we all love homemade bacon, ham is a favorite as well. Let me tell you how we brine and smoke ham on our farm.
Most people think of ham as a big cut from the back end of a pig, but you can make ham from any cut of pork roast. At butcher time, we always cut several smaller pork roasts instead of two giant hams from each pig. This makes it easier to package the pork roasts and gives us more options for what to do with them.
To make ham, you must first choose a pork roast (or several!) to use. Next, you must brine the ham. Some people call this “curing” a ham — brining is a type of curing. To brine a ham is basically to wet cure a ham.
Brining takes several days, and it’s essential to the process of making a good ham. Please keep in mind that making a ham from the pigs you raised will not happen right away. It will take time. Good things come to those who wait.
As any foodie knows, Alton Brown is a legendary figure when it comes to cooking knowledge and technique. His show Good Eats broke down culinary science in an engaging way. So when Alton Brown shares how he brines ham home cooks everywhere take note.
I’ll walk through Alton’s step-by-step method for brining ham yourself at home. With his expertise, you’ll learn exactly how long to brine, what ingredients to use, and how to ensure delicious results. Let’s unlock the secrets to incredible flavor!
Why Brine Ham Like Alton Brown?
Alton Brown strongly prefers brined hams over plain ones The brining process
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Keeps the meat incredibly juicy and moist.
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Allows flavorings to deeply penetrate the ham.
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Provides control over the final seasoning.
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Adds versatility as a base for glazes.
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Can be done easily at home without curing salts.
By brining your own ham instead of buying a pre-brined one, you can customize flavors to your taste and avoid unnecessary ingredients.
Alton’s Step-By-Step Brining Method
Alton outlines his ideal brine recipe and process in multiple places, including his City Ham recipe. Here are the key steps:
- Make the Brine
Alton likes a straightforward brine of:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup sugar
- Any desired aromatics like peppercorns, bay leaves, etc.
Combine everything until the salt and sugar fully dissolve. Cool in the fridge before using.
- Submerge the Ham
Place your raw, bone-in fresh ham in a container large enough to fully submerge it in the brine. Pour the brine over the ham until it’s completely covered.
If needed, weigh down the ham with a plate to keep it fully immersed. Cover and refrigerate.
- Brine for 5-7 Days
Let your ham brine for 5-7 full days. Alton mentions this timing ensures full penetration into the thickest part of the meat. The brine will do its work infusing flavor and moisture.
- Remove and Rinse
After 5-7 days, remove the ham from the brine and rinse it very thoroughly under cool water. This removes excess surface salt.
- Cook as Desired
Your ham is now ready to be cooked using any method you prefer! Alton likes to bake his city hams low and slow.
The brining means the ham will turn out incredibly juicy, seasoned to the center with no dry spots.
Handy Brining Tips from Alton
Over his long cooking career, Alton Brown has perfected the art of brining. Here are some of his top tips:
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Choose a quality fresh ham preferably with the leg bone still in. The bone protects moisture. Skin on is fine too.
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Trim any excess fat before brining to prevent a greasy finished ham.
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Weigh down your ham to keep it fully submerged in the brine, using a plate with cans or jars.
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Always brine in the refrigerator, between 34-40°F. Colder slows the process.
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Use a food-safe bucket or large stockpot for brining very large hams.
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Don’t reuse brine as it can carry bacteria. Make fresh each time.
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Rinse well after brining, including any cavities or crevices.
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Cook brined ham to 140°F minimum for food safety.
Adapting Alton’s Recipe for Your Ham
While Alton’s brine is beautifully simple, you can adapt it as desired:
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Use the same 1 cup salt to 1 gallon water ratio, but add other aromatics like garlic, onions, spices, etc.
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Replace some salt with sugar for a sweeter brine up to 1/2 cup total sweetener.
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Add citrus juices or wines for extra dimension.
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Play with spice blends like cinnamon-star anise for the holidays or cajun seasoning.
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For a smaller ham, reduce brine ingredients proportionally to fit your container.
Have fun making the brine your own! Just keep salt at least 1/2 cup per gallon and brine time 5 days minimum.
Try Alton’s Famous City Ham Recipe After Brining
Once your ham is brined, try cooking it using Alton Brown’s beloved city ham recipe for an incredible baked ham.
The sugar-cookie crusted, bourbon-spiked exterior provides flavor contrasts with the ultra juicy, salty ham. It’s a showstopper!
So embrace your inner Alton Brown, grab a fresh ham, and get brining. In just over a week, you’ll unlock incredible depth of flavor in your holiday ham. It takes some patience but is so worth the wait. I hope these tips help you channel your inner food science geek. Happy brining!
The next step after you brine a ham? Smoke the ham.
We have an electric smoker (only because we don’t yet have a smokehouse) and so when our hams are ready to be smoked we put them in the smoker, turn it on, set it 225 degrees, fill the tray with wood chips, and let ‘er go.
Because of the cold weather, it can take a lot longer to smoke your hams. This is because the smoker has to work harder to keep the temperature right. Fourteen pounds of ham were smoked at 225 degrees for several hours so that the insides would reach 150 to 160 degrees.
Even so, it was well worth the wait.
After brine time is done…
When the brining time is completed, you need to rinse the roast(s). Some people wash it in cold water for a few minutes, while others put the roasts back in a clean bucket with fresh water and leave it overnight.
It all depends how salty you like your ham. The quicker you rinse, the saltier the ham will be. (We rinse ours for about five minutes – we like salty ham!).
After the ham has been rinsed to your liking, blot the ham dry. We actually set ours up to dry in the kitchen on drying racks with a fan. In the next step, the smoke flavor will stick to the skin of your ham more if it is dry.
Alton Brown Makes Honey Brined Smoked Turkey | Good Eats: The Return with Alton Brown | Food Network
FAQ
How do I make Alton Brown brine?
How is the brine solution put into the hams?
How long can you brine a ham?
What should I soak my ham in?
How much nitrite do I need to brine a ham?
For a home-cured ham, it is recommended to do 120PPM. For brining, the 1 teaspoon per 5 pounds of meat cannot be used. How much you are going to inject per pound of meat will depend on how much nitrite you are going to need per gallon. You pick your pump rate depending on how long the ham will be cured in the brine.
How do you score a ham in a roasting pan?
To score a ham in a roasting pan, place it, cut-side down, in a roasting pan lined with a clean kitchen towel. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from the bottom to the top, spiraling clockwise as you cut (if using a paring knife, be careful to only cut through the skin and first few layers of fat).
How do you cook a ham in a roasting pan?
To cook a ham in a roasting pan, first remove it from the bag, rinse, and drain thoroughly. Place the ham, cut side down, in the roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from the bottom to top in a spiral, clockwise as you cut.
How long do you cook a pre-cooked ham in the oven?
Cook a pre-cooked ham in the oven, uncovered, until the interior temperature reaches 140ºF, about 1 hour. Let the ham rest for 30 minutes before carving. Alton Brown transforms a pre-cooked ham into a holiday-ready dinner with a crispy crust in his city ham with gingersnap crust recipe.