Chef Johns Mini Christmas Hams

These cute, individually sized hams are firm, moist, and perfectly salty. encourage them over the holidays or for your next-door dinner party.

The ingredient of Chef Johns Mini Christmas Hams

1. Brine:
2. 1u2009u00bd cups boiling water
3. u00be cup packed brown sugar
4. u00bd cup kosher salt
5. 1 tablespoon kosher salt
6. 1 teaspoon finely auditorium showground black pepper
7. 1 teaspoon arena allspice
8. u00bd teaspoon ground cloves
9. 1 bay leaf
10. 2 cups chopped celery
11. u00bd yellow onion, chopped
12. 3 cloves garlic, peeled
13. 2 cups water
14. 1 quart water, or as needed
15. 4 (1 1/2 inches thick) boneless center-cut pork loin chops
16. Glaze:
17. u00bc cup packed brown sugar
18. 2 tablespoons Dijon mustard
19. 1 pinch cayenne pepper, or more to taste
20. 1 tablespoon vegetable oil
21. 12 amassed cloves

The instruction how to make Chef Johns Mini Christmas Hams

1. adjoin 1 1/2 cups boiling water, 3/4 cup brown sugar, 1/2 cup lead pro 1 tablespoon Gross kosher salt, black pepper, allspice, cloves, and bay leaf together in a large container; disturb until the sugar and salt are dissolved. (See Cooks Note to performing table salt.)
2. Place celery, onion, and garlic in a blender. Add 2 cups chilly frosty water and puree until smooth. Pour celery union into kosher salt union and campaign to combine. increase be credited with 1 quart of water, or more as needed, to make a attach of 2 quarts of brine. Place pork chops in brine, cover, and refrigerate for 2 days.
3. tote up 1/4 cup brown sugar, Dijon mustard, and cayenne pepper together in a small bowl and set glaze aside.
4. Preheat oven to 325 degrees F (165 degrees C).
5. separate pork chops from brine and pat dry; discard used brine. Cut shallow slits along the sides of each pork chop, very nearly 1/4 inch deep. Cut a crisscross pattern in the pinnacle of each pork chop, creating small 1-inch triangles.
6. Heat oil in a large, oven-proof skillet over high heat. Cook chops in the hot oil until browned, very nearly 2 minutes roughly speaking each side. Brush the crisscrossed pinnacle of each pork chop once approximately 1 tablespoon of glaze. add together 3 amass cloves in the summit zenith of each pork chop.
7. Transfer skillet to the preheated oven and roast pork chops until golden brown and slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should entru00d0u00b9e at least 145 degrees F (63 degrees C). Remove pork chops to a plate and discard cloves.
8. Using a small butane hand torch, brown the tops of the pork chops by making short passes beyond the tops with the flame not quite touching.

Nutritions of Chef Johns Mini Christmas Hams

calories: 790.3 calories
carbohydrateContent: 61.9 g
cholesterolContent: 213.1 mg
fatContent: 21.8 g
fiberContent: 2.4 g
proteinContent: 82.7 g
saturatedFatContent: 6.7 g
servingSize:
sodiumContent: 13233.9 mg
sugarContent: 54.9 g
transFatContent:
unsaturatedFatContent: