>>>> Juleskinke - Christmas Ham



For the Ham

1 Boneless mild-cure Leg of pork
1½ Lbs Salt
½ Lbs dark brown sugar
2 Bottles dark beer
2 bottles lite beer
1 Tbsp Coriander seed
1 Tbsp fennel seed
1 Tbsp mixed peppercorns

For the Glaze

¾ Cup dark brown sugar
3 Tbsp dry mustard
1 Tsp smoked paprika
½ Tsp ground cinnamon
Fresh orange juice
Whole cloves

For the Ham

Step 1

Rub the leg of pork with 3 tbsp salt and 1 tbsp sugar. Place in a large crock or roasting pan and leave for 24 hours.

Step 2

In a large sauce pan combine the beer, sugar, salt, coriander seed, fennel seed and peppercorns. Bring to a boil. Cool the mixture and pour over the pork leg. Leave in brine for another 24 hours or upto 2 weeks, turning daily.

Step 3

When you are ready to cook the ham, simmer the leg for 4 hours in unsalted water.

Step 4

Remove from heat and cool slightly. Strip off the rind, cut a diamond pattern into the fat with the lines about 3/4 of an inch apart.

Step 5

Mix up 3/4 cup of sugar, 3 tbsp of dry mustard, paprika and cinnamon into a thick spreadable paste.

Step 6

Rub the paste all over the leg. Place a whole clove into each diamond.

Step 7

Bake at 350º for 30 minutes. Serve hot or cold.