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Michelle Bernstein's Chimichurri Roast Ham Recipe

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This recipe for Michelle Bernstein's Chimichurri Roast Ham is from The Caballero Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bone-in ham with skin,
about 8 pounds
(shank end if possible)
For the brine:
3 cups kosher salt
3 cups light brown sugar
4 bay leaves
1/4 cup whole black peppercorns
2 apples, chopped
1 cup apple cider vinegar
8 sprigs fresh thyme
2 gallons hot water
Chimichurri Rub:
2 cups finely chopped flat leaf parsley
1/4 cup oregano leaves, chopped
8 garlic cloves, chopped fine
1 tablespoon crushed red chili flakes
2 tablespoons red wine vinegar
2 tablespoons smoked paprika
1/3 cup olive oil
1 tablespoon kosher salt


Directions:
Directions:
In a large stockpot, combine all brine ingredients, stirring to dissolve sugar and salt. Refrigerate or place on ice to cool. Meanwhile, use a paring knife to score the skin in a cross-hatch about 1/4-inch deep. Place the ham in the chilled brine and refrigerate 12 hours, or overnight. Remove the ham from the brine and pat dry with paper towels. Put the meat, wide cut side down, on a roasting rack placed over a roasting pan.



Adjust oven rack to the lowest position and heat oven to 500. In a blender, puree all rub ingredients until smooth. Rub the ham all over with the chimichurri, reserving some. Roast the ham for 30 minutes. Lower oven temperature to 350 and brush with remaining chimichurri. Roast until ham’s internal temperature reaches 140 degrees, about 2 1/2 hours. Allow the ham to rest, tented under foil, at least 45 minutes before slicing. Makes 10 servings.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Miami Hearld....ADAPTED FROM A RECIPE BY CHEF MICHELLE BERNSTEIN
OF MICHY’S, SEAGRAPE AND CRUMB ON PARCHMENT


Michelle Bernstein's
Chimichurri Roast Ham

 

 

 

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