Christmas Hamlets

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I had been fantasizing for weeks about doing a whole, home-cured ham for the holidays. I always get lots of requests for this kind of thing, and was fully prepared to give it a go, but then a strange thing happened, I heard the word “Hamlet.” 

 

 
 
Ingredients for 4 Hamlets:
4 thick-cut (10-12 oz) center cut, boneless pork loin “chops”
For the brine:
1/2 cup *kosher salt plus 1 tablespoon
(*if using fine table salt, you’d only need barely 1/3 cup)
3/4 cup packed brown sugar
1 tsp finely ground black pepper
1 tsp allspice
1/2 ground cloves
1 bay leaf
1 1/2 cups boiling water to dissolve salt and sugar
3 celery stalks (about 2 cups chopped)
1/2 yellow onion
3 cloves garlic
2 cups cold water to puree vegetables in blender, plus add enough cold water to make 2 quarts total volume of brine
Brine for 48 hours before roasting
 
For the glaze:
1/4 cup packed brown sugar
2 tbsp Dijon mustard
pinch of cayenne
whole cloves as needed
 

Roast at 325 degrees F. until an internal temp of 145 degrees F. is reached.

View the complete recipe 

Source recipe: https://foodwishes.blogspot.com/

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