Jamón Flavoured Ham Recipe

Prepare the brine

In a large pot, combine 2.5 liters of water, coarse sea salt (2 cups), brown sugar (1 cup), pink curing salt (if using), smashed garlic, whole peppercorns and bay leaves. Heat gently, stirring until salt and sugar dissolve. Remove from heat and cool completely to room temperature, then chill in the refrigerator until cold (about 4 hours).

Brine the ham

Rinse the ham under cold water and pat dry. Place the ham in a nonreactive container or large brining bag. Pour the chilled brine over the ham ensuring it is fully submerged (use a plate to weigh it down if needed). Refrigerate for 24 to 48 hours (24 hours for smaller picnic hams, 36–48 for larger legs). Turn the ham once halfway through brining to ensure even cure.

Rinse and dry

After brining, remove the ham, discard the brine and rinse the meat thoroughly under cold running water to remove excess salt and surface spices. Pat the ham dry with paper towels. Place the ham on a rack in the refrigerator, uncovered, for 8–12 hours to dry the surface—this helps the glaze adhere and promotes a better crust.

Make the jamón glaze

In a small bowl, whisk together jamón-flavored paste (or 1/4 cup concentrated jamón glaze), olive oil (2 tbs), sherry vinegar (1 tbs), honey (2 tbs), smoked paprika (1 tsp), freshly ground black pepper (1 tsp) and 1/2 tsp coarse sea salt until smooth. Taste and adjust balance — add a touch more honey if you want sweeter, or more jamón paste for a saltier, umami-rich punch.

Prepare the ham for roasting

Preheat the oven to 325°F (165°C). If using, stud the ham with whole cloves evenly across the outer fat. Score the fat in a diamond pattern about 1/4 inch deep to help the glaze penetrate and render fat evenly.

Roast and glaze

Place the ham on a rack in a roasting pan with a small amount (about 1/2 cup) of water or low-sodium stock in the bottom to catch drips and keep the oven humid. Tent loosely with foil. Roast until the internal temperature reaches 120°F (49°C) — about 10–12 minutes per pound for an initial heating phase (this stage gently warms the ham). Remove the foil, brush a generous layer of jamón glaze over the ham, and increase oven temperature to 375°F (190°C). Continue roasting, basting with glaze every 10–12 minutes, until the internal temperature of the thickest part reaches 140°F (60°C) and the glaze is glossy and slightly caramelized — about 20–40 more minutes depending on ham size.

Rest and finish

Remove the ham from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15–20 minutes to allow juices to redistribute and for the glaze to set. While resting, reserve pan juices and any remaining glaze.

Slice and serve

Carve the ham into thin slices across the grain. Spoon any warm pan juices or remaining glaze over the slices. Garnish with chopped fresh parsley. Serve warm or at room temperature.