Homemade Streaky Ham with Pickled Lime Mustard and Fig Jam
- Total:
- 169 hr 45 min
- Prep:
- 15 min
- Inactive:
- 168 hr
- Cook:
- 1 hr 30 min
- Level:
- Intermediate
Ingredients
The Cure:
- 12 1/3 tablespoons kosher salt
- 5 tablespoons muscovado sugar
- 5 tablespoons sugar
- 4 teaspoons pink salt
- 4 teaspoons freshly ground black pepper (in a mortar and pestle)
- 2 teaspoons herbs d'Provence
- 1 teaspoon ground juniper berries (in a mortar and pestle)
- 1 teaspoon dried lavender
- 3 1/2 teaspoons honey
- 1 ounce or 2 tablespoons gin
- 2 pound pork belly, nicely squared off
To Serve:
- Sea salt, to taste (recommended: Maldon Sea Salt)
- Pickled Mustard Seeds, recipe follows
- Mustard oil, to taste
- Pea shoot tendrils, for garnish
- Mustard fruits
- Serving suggestion: Pair with a good negroni.
Pickled Mustard Seeds:
- 1 tablespoon mustard seeds
- 3 tablespoons gin
Directions
Special equipment: Mortar and pestle Apple wood, as needed Smoker
To Serve:
In a medium bowl, combine the salt, muscovado sugar, sugar, pink salt, black pepper, herbs d'Provence, juniper berries, and lavender and mix together well. In a separate smaller bowl, mix the honey and gin together. Brush this honey-gin mixture on all sides of the pork belly. Roll the belly in the cure mix and place in a plastic container and put in the refrigerator. Flip the meat every day for the next seven days to ensure that it cures evenly.
Once ready to cook preheat the oven to 300 degrees F.
Heat the apple wood and place in a smoker. Add the pork belly and smoke for about 20 minutes. Place the cured pork belly on a baking rack (or wire rack) set above a pan of water and cover the pan and the meat with aluminum foil. Place the covered meat in the oven and cook for about 1 hour, or until a thermometer inserted into the meat reads 155 degrees F. Once cooked, remove the meat from the oven and put in refrigerator to cool completely.
Pickled Mustard Seeds:
In a small sauce pan, combine the mustard seeds and gin and bring to a boil. Remove the pan from the heat and allow to cool.
Cook Time: 5 to 10 minutes
Ease of preparation: Easy
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Brad Farmerie, Executive Chef of Double Crown and Public
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