Ingredients
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18 ounces kosher salt
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2 cups brown sugar
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7 teaspoons pink salt #1 (curing salt)
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1 tablespoon pickling spice, or to taste
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6 quarts water, divided
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1 (7 pound) fresh, bone-in pork shoulder ("picnic") arm roast, with the skin still on
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1 cup water, or as needed
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2 whole star anise
Optional Glaze:
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¼ cup Dijon mustard
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¼ cup maple syrup
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1 pinch cayenne pepper
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1 pinch salt
Directions
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Place kosher salt, brown sugar, pink salt, and pickling spice in a container large enough to hold brine and ham.
![Overhead of salt, brown sugar, pink salt, and pickling spice in various bowls.]()
Dotdash Meredith Food Studios
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Bring 2 quarts water to a boil and pour over brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down mixture.
![Overhead of a brine mixture resting in a large cooking pot.]()
Dotdash Meredith Food Studios
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Score the skin side of pork roast with a sharp knife, cutting into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get a classic diamond-shaped pattern.
![Overhead of a ham being scored with a knife on a cutting board.]()
Dotdash Meredith Food Studios
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Lower roast into brine, skin-side up. Use a plate to weigh down roast, so it cures fully submerged in liquid. Refrigerate for 1 day for every 2 pounds of pork (cure for 2 1/2 days for a 7-pound roast). Turn roast over halfway through the brining process.
![Overhead of a roast marinating in a brine mixture in a large cooking pot.]()
Dotdash Meredith Food Studios
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Remove roast from brining liquid. Discard brining liquid and transfer roast back to the brining container. Cover roast with fresh cold water to rinse off salt; let soak for a few minutes to overnight, depending on how salty you want your ham. Remove roast from water and blot dry with paper towels.
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Preheat the oven to 325 degrees F (165 degrees C).
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Add 1 cup water and 2 whole star anise to a roasting pan. Place roast on a rack in the roasting pan.
![Overhead of raw roast resting on a wire rack on a baking sheet.]()
Dotdash Meredith Food Studios
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Roast in the preheated oven until ham reaches an internal temperature of 130 to 135 degrees F (55 to 58 degrees C), about 2 hours. Ham will not be fully cooked at this point. If water has nearly evaporated, add a splash more.
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Increase oven temperature to 425 degrees F (220 degrees C). Continue to roast ham until the skin is browned and crispy and the internal temperature reaches 145 to 150 degrees F (63 to 66 degrees C).
![Overhead of cooked roast resting on a cooling rack.]()
Dotdash Meredith Food Studios
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Make optional glaze: Mix mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on baked ham. Return roast to the oven for 5 minutes.
![Overhead of a roast resting on a wire rack with a glaze being brushed over it.]()
Dotdash Meredith Food Studios
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Enjoy!
![close up on a home cured holiday ham with a few pieces sliced]()
DOTDASH MEREDITH FOOD STUDIOS
Chef's Notes
Eighteen ounces of kosher salt equals about 2 1/2 cups of Morton's kosher salt or 3 2/3 cups of Diamond Crystal kosher salt, as they have different-sized grains.
Once the ham is cured, you'll want to give it a soak to rinse off the brine. How long you do this can affect how salty your meat is. I prefer a quick dunk, but you can soak it for as long as 24 hours, producing what I call a low-sodium ham. It's still pink and flavorful but barely salty. Experimentation is the only way to figure out how long to soak it, but I wanted to give you the range.
Nutrition Facts (per serving)
| 484 | Calories |
| 26g | Fat |
| 22g | Carbs |
| 39g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 484 | |
| % Daily Value * | |
| Total Fat 26g | 33% |
| Saturated Fat 9g | 45% |
| Cholesterol 127mg | 42% |
| Sodium 13996mg | 609% |
| Total Carbohydrate 22g | 8% |
| Total Sugars 21g | |
| Protein 39g | 78% |
| Vitamin C 1mg | 1% |
| Calcium 67mg | 5% |
| Iron 2mg | 10% |
| Potassium 737mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
