Quick Honey Glazed Deli Ham

Quick Honey Glazed Deli Ham

Quick honey glazed deli ham

GourmetRecipeVault Staff
Crafting a quick ham from a pork loin transforms this lean cut into a succulent, flavor-packed delight, perfect for those who appreciate the art of home curing without the lengthy process traditional hams require. The journey begins with meticulously trimming the pork loin of excess fat and fascia, ensuring a clean and even canvas for the flavors to meld. The magic lies in the blend of dry ingredients, carefully chosen for their aromatic and savory qualities, which are then ground to a fine powder in a food processor for uniform texture. This fragrant rub is generously applied to the loin, ensuring every inch is coated in the flavorful mixture. The pork is then vacuum-packed, a crucial step that locks in the spices and facilitates an even cure, and refrigerated for 14 days, a relatively short period that still allows the flavors to penetrate deeply and evenly. The final transformation occurs in the sous vide bath, where the loin is gently cooked at 137°F. This precise temperature control ensures the pork is cooked to perfection, retaining its moisture and tenderness. The result is a homemade quick ham that is not only deeply flavorful and satisfying but also a testament to the joys of modern culinary techniques melded with traditional curing methods.
Prep Time 30 minutes
Brining Time 14 days
Total Time 14 days 30 minutes

Equipment

  • sous vide or any temperature control system to cook
  • Vacuum sealer You can use ZipLock bags if no vacuum sealer is available
  • Sharp knife

Ingredients
 
 

Meat

  • 1 kg Pork loin or pork neck Try to keep a bit of the fat cap

Salt ans spices

  • 20 gr Salt
  • 10 gr Sugar
  • 10 gr Black Pepper
  • 3 gr Juniper

Glaze

  • 63 gr Honey
  • 30 gr Brown Sugar
  • 15 gr Dijon Mustard
  • 15 ml Apple cider vinegar

Instructions
 

  • Trim pork loin of fat excess fat
  • Combine all dry ingredients and run through food processor to a fine powder
  • Spread on loin, vacuum pack and refrigerate 14 days.
  • Sous vide at 137°F for about 2 hours
  • 30 minutes before you finish the sous vide bath, preheat oven to 200C (400F)
  • Remove the ham from the bath and bag, rinse under running water and pat dry
  • Glaze the ham with the prepared glaze
  • Place in the oven on a rack and turn every 5 minutes applying the glaze. Cook until a caramelized crust forms.


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