How to Brine a Fresh Ham
- 1). Pour 1 gallon cold water into a plastic container. The water must cover the fresh ham, so place the ham in the container to verify the water level. Add water as needed to cover the ham, and then remove the ham.
- 2). Boil 1 cup water. Dissolve 3/4 cup kosher salt and 3/4 cup sugar in the boiling water. Add this mixture to the cold water. Put 1 tbsp. pepper in the brine, and stir the ingredients. Refrigerate the mixture.
- 3). Add the fresh ham to the chilled liquid, submerging the ham completely. Balance a plate on top of the ham to weigh it down. Keep it chilled below 40 degrees F. Brine times are based on size of the meat. Pieces cut 1 to 1 1/2 inches thick will brine for 12 to 24 hours. Strips will brine for 6 to 12 hours. Tenderloin-size ham will brine for two to four days.
- 4). Rinse the ham off in clean water after the brining is complete. Discard the mixture. Refrigerate the ham until you are ready to cook it.
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