One tomato, two tomato
It’s time to embrace Winter. The cool weather sends us indoors, the oven keeps the house nice and warm, and herbs and spices sent the air. This year I threw a party for the Winter Solstice to celebrate the longest night and the blessed return of the sun in the New Year. Since my friends have come to expect charcuterie at my parties, I cured an easy festive holiday ham for the table.
This ham is made with pork loin spiced with juniper, black pepper, maple syrup and smokey scotch whisky. My smoker is out in the snowy yard, so the scotch whisky adds a little smoke without me dawning my snow boots. The pork loin was only two pounds so it cures in just a few days. It can be cooked well ahead of the party and stored in the fridge. This ham works well served hot or cold, sliced thin with pickles or condiments on the side. I served it with sparkling semi-dry Lambrusco and a bit of Beer Mustard.
Scotch Whisky Juniper ham
12/22/12
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Scotch Whisky Juniper Ham
By Tammy Kimbler
Ingredients:
2 lbs trimmed pork loin or pork tenderloin
2 tbs kosher salt
1 tsp pink salt (DQ Curing Salt)
1 tsp juniper berries, crushed
1 tsp peppercorns, crushed
1 bay leaf, crumbled
1/4 tsp nutmeg
1/4 c maple syrup
2 tbs smokey scotch whisky (smokier the better)
Instructions:
Mix pork and all the ingredients in a ziplock back. Place in the refrigerator for 5 days, flipping the pork each day. When the pork feels stiff throughout, remove from the bag and discard the brine. Rinse the pork and pat dry. Return to a clean ziplock bag to rest another 24 hours, which further distributes the brine within the meat. Remove a small slice and fry it to test for salt level.
Heat your oven to 300. Slow roast the pork loin until the internal temperature reaches 150 degrees. Serve warm, room temp, or chilled.