Brined Fresh Ham (Anne Burrell) Recipe

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Brined Fresh Ham (Anne Burrell)
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Ingredients
24
Count
Nutrition
1109
Calories
Total time
180
Minutes
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Ingredients:

Directions:

  1. To brine the pork:
  2. Combine all of the ingredients in a large container. Submerse the ham in the brine and let it hang out for 3 days in the refrigerator. (It's a plan-ahead but soooooooooooooo worth it!)
  3. To cook the pork:
  4. Preheat the oven to 450 degrees F.
  5. Remove the ham from the brine, pat dry and make slices in the skin to create a diagonal cross-hatch pattern.
  6. To make the paste:
  7. In a food processor, combine the rosemary, garlic, crushed red pepper, salt, to taste, and about 1/2 cup of olive oil. Massage this mixture generously all over the outside of the ham.
  8. Put the potatoes in a roasting pan large enough to accommodate this whole shootin' match. Toss the potatoes generously with some olive oil and salt. Nestle the ham on top of the potatoes and toss the whole thing in the preheated oven. Check the pork in about 30 minutes, the skin should be getting brown and crispy. At this point, remove the ham from the oven and turn over, baste with any leftover rosemary/olive oil paste and rearrange the potatoes so they don't burn. Nestle the pork back onto the potatoes and return to the oven. Roast for another 30 minutes.
  9. Remove the ham from the oven after the first hour. Check the potatoes to see if they are getting a little crispy, rearrange them and add the chicken stock to the bottom of the pan to keep things really moist and juicy. Reduce the heat in the oven to 350 degrees F and roast for another hour.
  10. To make the glaze:
  11. While the ham is cooking, combine the Dijon mustard, whole-grain mustard and honey in a small bowl. Remove the ham from the oven and brush it, generously, with the honey mustard mixture. Return the ham to the oven and roast it for about 30 minutes. Flip it over and brush again with the honey mustard mixture (really slather it on the pork). Roast until it reaches an internal temperature of 150 degrees F on an instant-read thermometer.
  12. Remove the ham from the oven, to a cutting board, tent it with aluminum foil and let it rest for at least 20 to 30 minutes before slicing.
  13. Carve that baby and arrange the slices on a serving platter. Transfer the potatoes to a serving bowl and serve with the ham
  14. Go to town on that bad boy!!!!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1109.2 Kcal (4644 kJ)
Calories from fat 233.14 Kcal
% Daily Value*
Total Fat 25.9g 40%
Cholesterol 296.58mg 99%
Sodium 10584.77mg 441%
Potassium 2618.04mg 56%
Total Carbs 104.57g 35%
Sugars 68.17g 273%
Dietary Fiber 7.85g 31%
Protein 119.8g 240%
Vitamin C 36mg 60%
Iron 122.7mg 682%
Calcium 304.6mg 30%
Amount Per 100 g
Calories 62.89 Kcal (263 kJ)
Calories from fat 13.22 Kcal
% Daily Value*
Total Fat 1.47g 40%
Cholesterol 16.82mg 99%
Sodium 600.16mg 441%
Potassium 148.44mg 56%
Total Carbs 5.93g 35%
Sugars 3.87g 273%
Dietary Fiber 0.45g 31%
Protein 6.79g 240%
Vitamin C 2mg 60%
Iron 7mg 682%
Calcium 17.3mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.5
    Points
  • 28
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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