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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
Prepare the Brine (5-10 minutes)
Brine the Pork (5-7 days)
Rinse and Prepare for Cooking (5 minutes)
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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.
This german_american recipe takes 200 minutes to prepare and yields 8 servings. At 623.72 calories per serving with 41.43g of protein, it's a moderately challenging recipe perfect for dinner.
Simmer the Ham (3 hours)
Rest and Serve (15-20 minutes)
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.
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.
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.
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.
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.
This dish offers important minerals like zinc, which supports the immune system, and selenium, a powerful antioxidant that helps protect cells from damage.
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.
While optional, pink curing salt (Prague powder #1) is highly recommended. It contains sodium nitrite, which prevents the growth of harmful bacteria (like botulism) during the long brining process. It also gives the ham its traditional pink color and enhances its flavor. If you omit it, the meat will be gray but still tasty; be extra vigilant about keeping the brine temperature consistently below 40°F (4°C).
A typical 170g (6 oz) serving of corned ham made from pork shoulder has approximately 350-450 calories, depending on the fat content of the specific cut of meat.
Corned ham can be part of a balanced diet in moderation. It is an excellent source of protein, B vitamins, and minerals. However, due to the curing process, it is high in sodium, so it should be consumed sparingly by individuals on a low-sodium diet.
Leftover corned ham can be stored in an airtight container in the refrigerator for 3-4 days. It can also be frozen for up to 3 months. Thaw it in the refrigerator before reheating or using cold.
Yes, you can use a fresh pork leg (fresh ham) for a leaner result. The cooking time may need to be adjusted based on the size and shape of the cut. Pork shoulder (Boston butt) is preferred for its marbling, which results in a more moist and tender final product.