Ingredients with Measurements:
- 1 bone-in ham (7-8 lbs)
- 1 cup brown sugar
- 1/2 cup kosher salt
- 2 tbsp juniper berries
- 2 tbsp black peppercorns
- 2 tbsp coriander seeds
- 2 tbsp mustard seeds
- 2 bay leaves
- 1 tbsp smoked paprika
- 1/4 cup honey
Special equipment needed:
- Large stockpot or Dutch oven
- Cheesecloth
- Butcher's twine
- Meat thermometer
Step-by-step instructions:
1. In a large stockpot or Dutch oven, combine 1 gallon of water, brown sugar, kosher salt, juniper berries, black peppercorns, coriander seeds, mustard seeds, bay leaves, and smoked paprika. Bring to a boil and stir until the sugar and salt have dissolved. Remove from heat and let cool to room temperature.
2. Place the ham in the brine, making sure it is fully submerged. Cover and refrigerate for 5-7 days, turning the ham over every day.
3. After 5-7 days, remove the ham from the brine and rinse it under cold water. Pat dry with paper towels.
4. Preheat the oven to 325°F.
5. Place the ham on a large piece of cheesecloth and wrap it tightly. Tie the cheesecloth with butcher's twine.
6. Place the ham on a rack in a roasting pan and bake for 2-3 hours, or until the internal temperature reaches 160°F.
7. In a small bowl, mix together honey and 1 tbsp of the ham drippings. Brush the honey mixture over the ham and return it to the oven for an additional 10-15 minutes, or until the glaze is golden brown.
8. Remove the ham from the oven and let it rest for 15-20 minutes before slicing.
Time:
Preparation time: 30 minutes
Brining time: 5-7 days
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Internal temperature of ham: 160°F
Serving size:
10-12 servings
Nutritional information:
Calories: 400
Fat: 20g
Sodium: 1800mg
Carbohydrates: 15g
Protein: 40g
Substitutions for ingredients:
- Regular paprika can be used instead of smoked paprika.
- If juniper berries are not available, they can be omitted.
Variations:
- Add 1 cup of apple cider to the brine for a slightly sweet and tangy flavor.
- Use maple syrup instead of honey for the glaze.
Tips and tricks:
- Make sure the ham is fully submerged in the brine to ensure even flavoring.
- Let the ham rest before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftover ham in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Preheat the oven to 325°F.
- Place the ham in a roasting pan and cover with foil.
- Bake for 20-30 minutes, or until heated through.
Presentation ideas:
- Serve the ham sliced on a platter with fresh herbs and fruit.
- Garnish with whole juniper berries and mustard seeds.
Pairings:
- Serve with roasted vegetables and mashed potatoes.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Green bean casserole
Troubleshooting advice:
- If the ham is too salty, soak it in cold water for 1-2 hours before cooking.
Food safety advice:
- Make sure the ham is fully cooked to an internal temperature of 160°F to avoid foodborne illness.
Food history:
- Schlesischer Schinken, or Silesian ham, is a traditional German cured ham that originated in the Silesia region of Poland.
Flavor profiles:
- Schlesischer Schinken has a slightly sweet and smoky flavor with hints of juniper and coriander.
Serving suggestions:
- Serve the ham hot or cold as a main dish or as part of a charcuterie board.
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Region: German