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.
A beautifully glazed ham is the crowning jewel of many holiday tables. But dry bland ham can ruin an otherwise delicious meal. The secret to incredibly moist flavorful ham is brining. And Alton Brown’s straightforward brine recipe takes your ham to the next level.
As a longtime ham enthusiast, I’m thrilled to walk through Alton’s technique step-by-step. From choosing the best ham to perfecting the brine and cooking methods, you’ll learn how to make showstopping ham every time. Keep reading for my complete guide to brining ham like a pro!
Why Brine Ham at All?
Brining is a game-changing hack for flavorful juicy meat. Here’s how it transforms ham
- Infuses moisture deep into the meat so it stays succulent
- Allows seasonings to thoroughly penetrate for well-rounded flavor
- Preserves and protects the meat during cooking
- Boosts juiciness and tenderness by dissolving muscle fibers
- Provides curing properties for better preservation and food safety
When ham sits in a brine solution, the salt helps retain moisture while the flavors absorb. Brined ham cooks up much more moist and seasoned than unbrined.
Alton Brown’s Foolproof Brine Recipe
Alton Brown is a genius when it comes to the science of cooking. His simple brine only calls for a few ingredients, but packs a major punch:
- 2 cups ham stock
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon black peppercorns
- 3 bay leaves
- 1 cup orange juice
- 2 quarts ice water
Bring the stock, salt, sugar, peppercorns and bay leaves to a boil. Once the salt and sugar have dissolved, remove from heat. Add the remaining stock, orange juice and water. Let cool completely before adding the ham.
The salt seasons the meat while also drawing in moisture. Sugar balances the saltiness and adds caramelized notes. Spices impart subtle flavor without overpowering the ham. And the acid from orange brightens up the brine.
Selecting the Best Ham for Brining
While you can brine any ham, bone-in and wet-cured ham have the best flavor and texture. Here’s how to pick the perfect one:
- Bone-in – Bones add lots of flavor and keep meat moist
- Shank end – Easier to carve, classic ham shape
- Spiral sliced – Pre-sliced for easy heating and serving
- Wet-cured – Remains juicy with milder flavor
- 8-15 lbs – Allows for ample leftovers
Get the largest bone-in, wet-cured ham that fits your budget and occasion.
Prepping Ham for an Effective Brine
Proper prep ensures the brine penetrates thoroughly for maximum impact:
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Trim excess fat – Promotes even brining
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Score the skin – Allows brine to reach the meat
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Cut in half – Fits more easily into brine bath
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Submerge completely – Full contact with brine
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Weight down – Keeps fully immersed
Trim, score, and halve the ham before submerging in the chilled brine. Weigh it down with a plate to keep fully covered.
Brining Times for Perfectly Seasoned Ham
The size of your ham determines the brining time. Follow these simple guidelines:
- 8-10 lbs – brine for 24-36 hours
- 10-12 lbs – brine for 36-48 hours
- 12-15 lbs – brine for 48-72 hours
For hams under 10 pounds, brine for 1-1.5 days. Larger hams need 2-3 days to fully brine. Refrigerate the entire time.
After brining, always rinse thoroughly before cooking. This removes excess salt for better flavor.
Cooking Your Brined Ham to Perfection
Low and slow roasting is ideal for cooked brined ham. Follow these tips:
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Preheat oven to 325°F
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Place ham on rack in roasting pan
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Brush with honey-mustard glaze
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Cover tightly with foil
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Roast 20 minutes per pound
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Uncover last 30 minutes
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Heat to 140°F internally
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Rest 15 minutes before slicing
The foil keeps the ham moist while glaze adds flavor. Brining guarantees it stays juicy even when roasted for long periods.
Serving Suggestions for Your Brined Masterpiece
A beautifully roasted brined ham is delicious by itself, but also pairs well with certain sides:
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Baked mac and cheese – Classic, creamy comfort
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Scalloped potatoes – Elegant, rich accompaniment
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Honey-glazed carrots – Bright counterpoint to the ham
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Parker house rolls – Fluffy, buttery biscuits to soak up the juices
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Ambrosia salad – Fruity twist with coconut and marshmallows
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Corn pudding – Sweet creaminess to offset the ham
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Deviled eggs – Picnic-perfect match for the meaty ham
Don’t forget a vibrant relish tray and dessert like pecan pie or bread pudding to round out the meal.
Creative Ways to Use Leftover Ham
A brined ham provides the gift of leftovers. Here are my favorite ways to repurpose them:
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Breakfast sandwiches with fried eggs
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Quiche, frittata, or stratta
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Omelets or burritos stuffed with ham and cheese
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Ham, pea and pasta salad
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Split pea soup with chunks of ham
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Ham and potato skillet hash
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Ham and cheese pressed panini
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Pizza topped with ham and pineapple
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Ham fried rice or egg rolls
Get creative with leftovers! Diced ham elevates scrambled eggs, pasta bakes, rice bowls and so much more.
Common Brining Questions Answered
Still have some questions? Here are answers to the most frequently asked brining FAQs:
What container should I use to brine the ham?
Use a food-grade plastic container, bucket, or pot large enough to submerge the ham fully. Avoid reactive metals like aluminum.
Can I reuse the brine solution?
It’s best to make fresh brine each time for food safety and the best flavor.
What temperature should the brine solution be?
The brine must fully cool to at least 40°F before adding the ham to prevent bacterial growth.
Is it safe to eat ham after brining?
Yes, brined ham is fully cooked and safe to eat. Brining helps preserve and protect the meat.
How can I reduce the saltiness of brined ham?
Rinse thoroughly after brining and soak in fresh water for up to an hour before cooking.
Elevate Your Ham with Alton Brown’s Brine
There you have it – everything you need to know to make spectacular brined ham. With the right preparation, recipe and cooking technique, you’ll have the juiciest, most flavorful ham guaranteed to wow your guests.
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.
What if I’m doing a large ham?
This is how I would make the brine for a big ham (more than 7 pounds in one piece). I would put the ham in the bucket and see if the brine covers it. If it does, I would be good to go. If it didn’t cover the ham, I would make more brine (or half as much, depending on how much space there was) and add it to the bucket until it did.
Then I would figure out how long it needed to soak in the brine, maybe adding a couple more days because the bigger pieces can be picky about soaking all the way through.
In other words, a larger ham doesn’t necessarily need more brine. There should be just enough brine to cover the meat in the bucket. How much you need will depend on the bucket or container you use.
It’s important to find a bigger bucket or container if your ham barely fits in the one you have and needs a shoe horn to get it out. Your brine will not be able to soak in if it can’t get around the meat.
Note: Sometimes adding brine to larger hams is also a good idea, but I haven’t done enough super-large meat yet to share my experience with this.
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FAQ
How long can a ham stay in brine?
Can you brine a fully cooked ham?
What do you soak a ham in before cooking?
What is the best way to brine a ham?
Brine made with salt and sugar keeps hams moist as they cook and adds flavor to penetrate the meat. This treatment should only be used for fresh hams that were not previously cured with salt or sugar. The ham must soak in the sugar brine for at least 12 hours for maximum effectiveness, so prepare and brine the ham a day before cooking.
How do you cook a Ham in a roasting pan?
Watch how to make this recipe. Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut.
How long do you cook a Ham at 130 degrees?
(Don’t worry too much about precision here.) Tent the ham with heave duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F. Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.