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Brined and Roasted Fresh Ham
SUBMITTED BY: Andrew Zimmern
6 c. warm water
3 c. fresh orange juice
32 oz. dark beer (Summit Great Northern Porter is ideal)
1 c. kosher salt
1 c. brown sugar
1 T. red chili flakes
12 star anise buds, crushed
1 T. dried sage
1/2 c. crushed fresh garlic cloves
1 fresh ham, 14 to 15 lbs. (order one from your local meat shop)
Mix brine and refrigerate until cold.
Score skin on top of pork let with knife and place in food-safe container that holds entire leg. Pour brine over it. Refrigerate 36 hours.
Remove leg, pat dry, place on rack in roasting pan and cook at 325 degrees for 6 hours. Do not baste; this inhibits cracking of the skin. When internal temperature reaches 155-160 degrees, remove meat.
Rest for 45 minutes, then serve.
Use drippings to make a pan gravy, deglazing with port if you like.
Cube a pound or two of leftover meat and freeze for use in pork chili recipes. Shred two pounds of leftover meat, and mix with 12-16 oz. of your favorite BBQ sauce in a freezer bag. Thaw and heat later for easy-made pulled pork sandwiches.