Chef John's Mini Christmas Hams

To make these individual cured hams, or--as Chef John calls them, "ham-lets"--brine boneless pork loin chops two days before you're ready to serve them.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 790 Calories

Ingredients

• ½ teaspoon ground cloves
• 1 teaspoon ground allspice
• ¾ cup packed brown sugar
• ¼ cup packed brown sugar
• 1 tablespoon vegetable oil
• 2 cups water
• 1 ½ cups boiling water
• 1 bay leaf
• 2 cups chopped celery
• ½ yellow onion, chopped
• 2 tablespoons Dijon mustard
• 12 whole cloves
• 1 tablespoon kosher salt
• 3 cloves garlic, peeled
• 1 quart water, or as needed
• ½ cup kosher salt
• 1 pinch cayenne pepper, or more to taste
• Brine:
• 1 teaspoon finely ground black pepper
• 4 (1 1/2 inches thick) boneless center-cut pork loin chops
• Glaze:

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Combine 1 1/2 cups boiling water, 3/4 cup brown sugar, 1/2 cup plus 1 tablespoon coarse kosher salt, black pepper, allspice, cloves, and bay leaf together in a large container; stir until the sugar and salt are dissolved. (See Cook's Note to substitute table salt.)

Step 3

Place celery, onion, and garlic in a blender. Add 2 cups cold water and puree until smooth. Pour celery mixture into kosher salt mixture and stir to combine. Add 1 quart of water, or more as needed, to make a total of 2 quarts of brine. Place pork chops in brine, cover, and refrigerate for 2 days.

Step 4

Combine 1/4 cup brown sugar, Dijon mustard, and cayenne pepper together in a small bowl and set glaze aside.

Step 5

Remove pork chops from brine and pat dry; discard used brine. Cut shallow slits along the sides of each pork chop, about 1/4 inch deep. Cut a crisscross pattern in the top of each pork chop, creating small 1-inch triangles.

Step 6

Heat oil in a large, oven-proof skillet over high heat. Cook chops in the hot oil until browned, about 2 minutes on each side. Brush the crisscrossed top of each pork chop with about 1 tablespoon of glaze. Insert 3 whole cloves in the top of each pork chop.

Step 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 read at least 145 degrees F (63 degrees C). Remove pork chops to a plate and discard cloves.

Step 8

Using a small butane hand torch, brown the tops of the pork chops by making short passes over the tops with the flame not quite touching.