Behind the Brine

Brining and preparing a pig's head ham is a traditional and time-honored way to create a delicious and tender dish. This recipe will guide you through the process of brining the pig's head and turning it into a delectable ham.

Brine Ingredients:

• 2 gallons (7.6 liters) water

• 2 cups (480 grams) kosher salt

• 1 cup (240 grams) brown sugar

• 1/2 cup (120 grams) black peppercorns

• 8 bay leaves

• 1/4 cup (60 grams) mustard seeds

• 1/4 cup (60 grams) coriander seeds

• 1/4 cup (60 grams) juniper berries

• 8 cloves garlic, crushed

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

Ham Ingredients:

• 1 pig's head, cleaned and split

• 2 tablespoons (30 grams) vegetable oil

• 2 tablespoons (30 grams) unsalted butter

• Salt and freshly ground black pepper

Instructions:

1. Brining the pig's head: a. In a large pot, combine the water, kosher salt, and brown sugar. Bring the mixture to a simmer over medium heat, stirring occasionally until the salt and sugar have dissolved. b. Add the black peppercorns, bay leaves, mustard seeds, coriander seeds, juniper berries, crushed garlic, thyme, and rosemary. Remove the pot from the heat and let the brine cool to room temperature. c. Once the brine has cooled, submerge the pig's head in the brine, ensuring it is fully covered. If necessary, place a heavy plate or other weight on top of the head to keep it submerged. d. Cover the pot and refrigerate for 5-7 days, turning the head occasionally to ensure even brining.

2. Preparing the ham: a. After the brining process is complete, remove the pig's head from the brine and rinse it thoroughly under cold water. Pat it dry with paper towels. b. Preheat your oven to 325°F (160°C). c. In a large, oven-safe skillet or roasting pan, heat the vegetable oil and butter over medium heat. Place the pig's head in the skillet, cut-side down, and sear until browned (about 5-7 minutes). Turn the head over and sear the other side for an additional 5-7 minutes. d. Season the pig's head with salt and freshly ground black pepper to taste. e. Transfer the skillet or roasting pan to the preheated oven and cook the pig's head for 3-4 hours, or until the meat is tender and easily pulls away from the bone. f. Remove the pig's head from the oven and let it rest for 10-15 minutes before carving and serving.

Enjoy your pig's head ham with your favorite side dishes and condiments. This unique and flavorful dish is sure to impress your guests and offer a memorable dining experience.