Corned Ham
A classic German-American tradition, this corned ham is brined for several days in a fragrant pickling spice mix, then simmered until incredibly tender. The result is a savory, slightly sweet, and aromatic centerpiece perfect for a hearty family meal, especially popular around Easter.
For 8 servings
5 steps. 180 minutes total.
- 1
Step 1
- a.Prepare the Brine (5-10 minutes)
- b.In a large stockpot, combine 1 gallon of water, kosher salt, brown sugar, pink curing salt (if using), black peppercorns, mustard seeds, coriander seeds, allspice berries, cloves, red pepper flakes, 3 bay leaves, and the smashed garlic cloves.
- c.Bring the mixture to a rolling boil over high heat, stirring frequently until the salt and sugar are completely dissolved.
- d.Remove the pot from the heat and allow the brine to cool to room temperature, which takes about 1-2 hours. Once at room temperature, transfer to the refrigerator and chill until completely cold, at least 3-4 hours or overnight.
- 2
Step 2
- a.Brine the Pork (5-7 days)
- b.Place the pork shoulder roast in a large, non-reactive container such as a food-grade plastic bucket, a large brining bag, or a glass or ceramic container.
- c.Pour the completely chilled brine over the pork, ensuring it is fully submerged. If the pork floats, use a clean, heavy plate or a zip-top bag filled with water to weigh it down.
- d.Cover the container tightly and refrigerate for 5 to 7 days. For even curing, flip the pork roast over in the brine every 2 days.
- 3
Step 3
- a.Rinse and Prepare for Cooking (5 minutes)
- b.After the brining period is complete, remove the pork from the brine and discard the brine solution.
- c.Rinse the pork roast thoroughly under cold running water for several minutes to remove any excess salt and spices from the surface. Pat the ham dry with paper towels.
- 4
Step 4
- a.Simmer the Ham (3 hours)
- b.Place the rinsed ham in a large, clean stockpot or Dutch oven. Add the quartered onion, chopped carrots, celery stalks, and the remaining 1 bay leaf.
- c.Add enough fresh, cold water to cover the ham by at least 2 inches.
- d.Bring the water to a boil over high heat, then immediately reduce the heat to low to maintain a very gentle simmer (you should see only a few small bubbles breaking the surface). Skim off any foam that rises to the top.
- e.Cover the pot and let it simmer gently for about 3 hours, or until the ham is fork-tender. A meat thermometer inserted into the thickest part should register at least 160°F (71°C).
- 5
Step 5
- a.Rest and Serve (15-20 minutes)
- b.Carefully remove the corned ham from the pot and transfer it to a large cutting board.
- c.Let the ham rest for 15-20 minutes before carving. This crucial step allows the juices to redistribute throughout the meat, ensuring it stays moist and flavorful.
- d.Using a sharp carving knife, slice the ham against the grain into your desired thickness. Serve warm with your favorite side dishes.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Food safety is paramount: ensure the brine is completely cold before adding the pork to prevent bacterial growth.
- 2Use a non-reactive container for brining (glass, food-grade plastic, stainless steel). Avoid aluminum or cast iron, which can react with the brine.
- 3Don't skip rinsing the ham after brining. This step is essential to prevent the final dish from being overly salty.
- 4For the most tender result, maintain a very gentle simmer, not a rolling boil. Boiling can make the meat tough.
- 5The cooking liquid is flavorful! Strain it and use it as a base for split pea soup or for cooking cabbage and potatoes.
- 6Leftover corned ham is excellent in sandwiches with spicy mustard, chopped into a hash with potatoes, or added to bean soups.
Adapt it for your goals.
Spice Profile
Customize the brine by adding other whole spices like 1 tablespoon of juniper berries, 2-3 star anise, or a cinnamon stick for a different aromatic profile.
Sweet Glaze FinishSweet Glaze Finish
After simmering, place the ham in a roasting pan. Score the fat cap, stud with whole cloves, and brush with a glaze made of 1/2 cup brown sugar, 2 tablespoons Dijon mustard, and 2 tablespoons of apple cider vinegar. Bake at 375°F (190°C) for 20-30 minutes, or until the glaze is bubbly and caramelized.
Beer BraisedBeer-Braised
For the simmering step, replace half of the water with a malty beer like a bock or a brown ale to add a deeper, more complex flavor to the meat.
Why this is on our healthy list.
Excellent Source of Protein
Pork is a complete protein, providing all the essential amino acids necessary for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in B Vitamins
Corned ham is a good source of several B vitamins, particularly thiamine (B1), niacin (B3), and B6. These vitamins are crucial for energy metabolism, brain function, and the formation of red blood cells.
Provides Key Minerals
This dish offers important minerals like zinc, which supports the immune system, and selenium, a powerful antioxidant that helps protect cells from damage.
Frequently asked questions
The primary difference is the cut of meat used. Corned ham is made from pork (typically the shoulder or leg), while corned beef is made from beef brisket. Both are cured in a similar salt brine, which gives them their characteristic 'corned' flavor.