Chef John's Mini Christmas Hams

4.6
(5)

These cute, individually sized hams are firm, moist, and perfectly salty. Serve them over the holidays or for your next dinner party.

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Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
2 days
Total Time:
2 days 50 mins
Servings:
4
Yield:
4 servings

Ingredients

  • Brine:

  • 1 ½ cups boiling water

  • ¾ cup packed brown sugar

  • ½ cup kosher salt

  • 1 tablespoon kosher salt

  • 1 teaspoon finely ground black pepper

  • 1 teaspoon ground allspice

  • ½ teaspoon ground cloves

  • 1 bay leaf

  • 2 cups chopped celery

  • ½ yellow onion, chopped

  • 3 cloves garlic, peeled

  • 2 cups water

  • 1 quart water, or as needed

  • 4 (1 1/2 inches thick) boneless center-cut pork loin chops

  • Glaze:

  • ¼ cup packed brown sugar

  • 2 tablespoons Dijon mustard

  • 1 pinch cayenne pepper, or more to taste

  • 1 tablespoon vegetable oil

  • 12 whole cloves

Directions

  1. Combine 1 1/2 cups boiling water, 3/4 cup brown sugar, 1/2 cup plus 1 tablespoon coarse kosher salt, black pepper, allspice, cloves, and bay leaf together in a large container; stir until the sugar and salt are dissolved. (See Cook's Note to substitute table salt.)

  2. Place celery, onion, and garlic in a blender. Add 2 cups cold water and puree until smooth. Pour celery mixture into kosher salt mixture and stir to combine. Add 1 quart of water, or more as needed, to make a total of 2 quarts of brine. Place pork chops in brine, cover, and refrigerate for 2 days.

  3. Combine 1/4 cup brown sugar, Dijon mustard, and cayenne pepper together in a small bowl and set glaze aside.

  4. Preheat oven to 325 degrees F (165 degrees C).

  5. Remove pork chops from brine and pat dry; discard used brine. Cut shallow slits along the sides of each pork chop, about 1/4 inch deep. Cut a crisscross pattern in the top of each pork chop, creating small 1-inch triangles.

  6. Heat oil in a large, oven-proof skillet over high heat. Cook chops in the hot oil until browned, about 2 minutes on each side. Brush the crisscrossed top of each pork chop with about 1 tablespoon of glaze. Insert 3 whole cloves in the top of each pork chop.

  7. Transfer skillet to the preheated oven and roast pork chops until golden brown and slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork chops to a plate and discard cloves.

  8. Using a small butane hand torch, brown the tops of the pork chops by making short passes over the tops with the flame not quite touching.

Editor's Note:

If using fine table salt, you'll need barely 1/3 cup.

Always brine foods in a food-grade, non reactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.

The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Nutrition Facts (per serving)

790 Calories
22g Fat
62g Carbs
83g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 790
% Daily Value *
Total Fat 22g 28%
Saturated Fat 7g 34%
Cholesterol 213mg 71%
Sodium 13234mg 575%
Total Carbohydrate 62g 23%
Dietary Fiber 2g 9%
Total Sugars 55g
Protein 83g 165%
Vitamin C 4mg 5%
Calcium 131mg 10%
Iron 3mg 16%
Potassium 1365mg 29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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