CORNED HAM RECIPES

Steps:

• Rinse ham well under cold running water.
• Pat dry with paper towels.
• Trim away excess fat and skin pieces.
• Cut incisions next to the three bones. About 3 inches wide, as deep as your knife will go.
• Pack incisions with kosher salt, pressing it in deep, packing until full.
• Place salted ham in a non-reactive pan. Glass or stainless steel is preferred.
• Cover with clear plastic wrap.
• Cover again with aluminum foil.
• Refrigerate for 11 days, turning about every four days and draining away any liquids in pan.
• On day 12, remove from refrigerator.
• Rinse off all the salt, making sure to rinse away the salt inside the three pocket areas.
• Place ham in large container, cover ham with water, let soak overnight in the refrigerator.
• Remove from water, rinse again.
• Pre-heat oven to 325F degrees when ready to cook.

Steps:

• For the Irish Spice Dust: In medium skillet over medium heat, toast the caraway and coriander seeds, and peppercorns until fragrant, about 1-2 minutes
• Reserve half of the toasted spices for the brine mixture
• Place the remaining half into a spice grinder with the sea salt, dried sage and dill, and grind into a fine dust
• Reserve for later
• For the Brine: Using a 12-quart stock pot over high heat, bring 2 cups of water to a boil with the kosher salt, sugar, the leftover toasted spices from Irish spice dust, 1 bay leaf, parsley stems and crushed garlic cloves
• Stir until sugar and salt have dissolved
• Remove from heat and add remaining 6 cups of ice cold water
• Submerge the brisket in the liquid, then top with heavy platter to weigh down and keep it completely submerged
• Cover and refrigerate for minimum of 3 days or as long as 5 days
• Remove beef from brine
• Rinse under cold water to remove any spices that may have stuck to it
• Place back into the stock pot and add enough fresh water to cover the beef, about 4 quarts then top it off with the Guinness
• Bring to a bubble and then turn it down slightly to a gentle simmer, cover with a lid and cook for 5 hours
• During the last 45-60 minutes of cooking, add the cabbage, potatoes, carrots, celery and onions
• Cover with a lid and let simmer until the vegetables are tender
• Cut beef against the grain into 1/2-inch slices and arrange on a platter with vegetables alongside
• Sprinkle with Irish Dust and chopped parsley, and serve with Pumpernickel bread, Irish soda bread, butter and mustard
• Serve with Irish Soda Bread