AuthorAdapted by Lisa Fain from Michael Ruhlman's Charcuterie
1(5-pound)ham, uncured and uncooked
2litres of water
1tablespoonInsta Cure No. 1 pink salt
A plastic container large enough to contain the ham but small enough to still fit into your refrigerator
Place your ham in the plastic container that you’ll be using to cure it. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. Stir in the pink salt then pour over the ham, adding more water as need to cover the ham by 1 inch. If any parts of the ham bob above the surface of the brine, place a ceramic plate on top to weigh it down.
Place the container in the fridge, and keep it there for 3 days, or roughly 1 day for every 2 pounds. Halfway through the brining process, turn the ham over so all parts of it will be submerged.
After the brining is done, rinse the ham and let it soak refrigerated in clean water for 24 hours.
To cook the ham, bake it in a foil-lined roasting pan at 325° F for 30 minutes per pound or until the internal temperature is 150° F. (I recommend not doing it on a rack as I did because it leaves strange impressions on the meat.)
When done, slice and serve.
Your butcher may have Insta Cure No. 1 and may sell you some. You can also order it online.