M: Where would I look for a ham to prep for Xmas? Like, everything I see in the grocery store proclaims itself to be fully cooked. Is that the nature of ham, or am I looking in the wrong place or wrong store?

G: Most hams sold in grocery stores are indeed fully cooked—that's the standard for commercially available hams. They’re often smoked or cured, making them ready to eat or simply requiring reheating. However, if you’re looking for an uncooked or fresh ham (sometimes called "green ham"), you’ll need to check:

  1. Specialty Butcher Shops: They often carry uncooked, fresh hams or can order one for you.
  2. Farmers' Markets: Vendors may offer fresh, uncooked hams, especially during the holiday season.
  3. Higher-End Grocery Stores: Stores like Whole Foods or specialty chains might stock fresh hams, especially if you ask at the meat counter.
  4. Online Retailers: Companies that sell meat (like Snake River Farms or D’Artagnan) often offer fresh or uncooked hams.

Ask for a "fresh ham" explicitly, as it hasn’t been cured or cooked yet. You'll likely need to season and cook it yourself, making it a perfect choice if you’re after a personalized prep!

M: Could I do something with a pork shoulder that would be equivalent in serving style to a Christmas ham?

G: Yes, a pork shoulder can be transformed into a centerpiece dish similar to a Christmas ham with the right preparation. Since pork shoulder is flavorful and well-marbled, it lends itself well to slow cooking and glazing. Here’s how to make it ham-like:

Steps to Prepare a “Ham-Style” Pork Shoulder:

  1. Cure It (Optional):

    • If you want the flavor and color of traditional ham, you can brine the pork shoulder in a curing solution (water, salt, sugar, pink curing salt, and spices) for 5–7 days. This mimics the curing process of ham.

  2. Roast or Slow Cook It:

    • Score the fat cap and roast it low and slow at 275–300°F, basting occasionally, until tender (internal temp ~190–200°F for pull-apart tenderness or ~145°F for a more sliceable result).

  3. Add a Glaze:

    • In the last hour of cooking, apply a sweet glaze (e.g., brown sugar, honey, mustard, and spices). Brush it on every 15–20 minutes to create a caramelized crust.

  4. Serve Like a Ham:

    • Let it rest, then carve into slices or chunks, depending on how you’ve cooked it. It pairs beautifully with traditional ham sides like scalloped potatoes, green beans, and rolls.

This approach keeps the festive feel while offering a rich and savory twist!

M: Assume a 7.5 lb shoulder. What quantity/ingredients of brine and glaze would be called for? Stick with a brown sugar glaze.

G: Here’s a tailored brine and glaze recipe for a 7.5 lb pork shoulder to mimic a ham-like flavor:

Brine (Cure)

This will flavor and tenderize the meat, giving it a ham-like texture and taste.

Ingredients:

Directions:

  1. Heat 2 cups of water and dissolve the salt, brown sugar, and curing salt (if using).
  2. Add the spices, garlic, and orange peel. Let steep for 10 minutes.
  3. Mix with the remaining cold water to cool the brine completely.
  4. Submerge the pork shoulder in the brine, ensuring it’s fully covered. Refrigerate for 5–7 days (turn daily if not fully submerged).

Brown Sugar Glaze

This glaze adds sweetness and caramelization.

Ingredients:

Directions:

  1. Combine all ingredients in a saucepan over medium heat. Stir until smooth and slightly thickened, about 5–7 minutes.
  2. Use the glaze during the last hour of roasting, brushing every 15–20 minutes for a sticky, caramelized coating.

Notes:

This process will yield a flavorful, festive pork shoulder with ham-like vibes!

M: About how long at what temperature for slicing

G: For a 7.5 lb pork shoulder cooked to slicing tenderness, aim for an internal temperature of 145–160°F. Here’s a guide:

Temperature & Time

Steps for Slicing-Tender Pork Shoulder

  1. Prep:

    • Pat the shoulder dry after brining and scoring the fat cap if present.
    • Roast fat-side up for self-basting.

  2. Roast:

    • Place in a roasting pan or on a rack.
    • Roast uncovered until the internal temperature reaches 145–150°F (use a meat thermometer for accuracy).

  3. Glaze:

    • Brush with glaze every 15–20 minutes during the last 30–45 minutes of cooking to build a caramelized crust.

  4. Rest:

    • Let the meat rest for 20 minutes after removing it from the oven. This ensures juices redistribute, making slicing easier.

The result will be tender, sliceable meat with a rich, caramelized glaze!

M: Is Himalayan pink salt acceptable? I’m having trouble locating explicitly curing salt

G: Himalayan pink salt is not a substitute for curing salt. While they share the pink color, they serve different purposes:

Alternatives if You Can’t Find Curing Salt

  1. Skip the Curing Salt:

    • You can make the pork shoulder without curing salt. It will taste more like seasoned roasted pork rather than ham, but it will still be delicious.

  2. Make a Quick Brine Instead of Curing:

    • Use the brine recipe, but omit curing salt. Brine for 1–2 days instead of 5–7 days, as the curing salt would have extended preservation time.

  3. Where to Find Curing Salt:

    • Look for it online (e.g., Amazon). Search for "Prague Powder #1" or "pink curing salt."
    • Ask at a local butcher shop, as they may sell small amounts or suggest a source.

If you skip the curing salt, the pork won't have the ham's signature pink color or slightly cured taste, but the glaze and seasoning will still make it a flavorful holiday centerpiece!