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Makes 8 to 12 servings
Preparation & cooking time: 3 days and 3 hours


3 kilos of pork shoulder, arm roast, no skin
6 liters of water
½ cup + ¼ cup rock salt
2 cups brown sugar
7 teaspoons curing salt #1
1 teaspoon ground cinnamon
1 piece bay leaf
½ teaspoon ground ginger
2 pieces cloves
1 teaspoon ground coriander
1 teaspoon all spice
2 pieces star anise

Instruments needed:
1 meat syringe
1 meat insert thermometer
cooking twine

For the Glaze:
½ cup brown sugar
¼ cup brewed barako coffee
2 tablespoons dijon mustard
1 teaspoon cinnamon ground
1 cup water
1 teaspoon black pepper ground
pinch salt


1. Place kosher salt, brown sugar, all the spices, and pink salt in a container large enough to hold the brine and the ham.
2. Bring 2 quarts of water to a boil and pour over the ingredients for the brine; whisk to dissolve. Pour in 1gallon fresh cold water to cool down the mixture. Take about 2 cups of brining liquid and prepare your syringe.
3. Take your whole slab of pork shoulder and using the meat syringe, evenly inject the brine liquid throughout the entire pork shoulder.
4. Using cooking twine, truss the meat to secure its form while cooking.
5. Lower the roast into the cooled brine. Refrigerate for 3 days. Turn the roast over halfway through the brining process.
6. Remove roast from brining liquid. Discard the brining liquid and transfer the roast back to the brining container. Cover the roast with fresh cold water to rinse off some of the salt. Depending on how salty you want your ham, you can soak it for just a few minutes or overnight. Remove roast from the water and blot dry with paper towels.
7. Heat your pan with oil on high heat, take your roast and pan sear on all sides until you achieve a caramelized brown on all sides.
8. Take the roast out from the pan and let it rest. Using the same pan, take all your ingredients for the glaze and whisk it all together on medium heat until it simmers.
9. Place the roast in the pan and let it simmer for about an hour before you take it out of the pan to oven roast. Save the glaze for later.
10. Preheat oven to 325 degrees F or 160 degrees C. Add a cup of water to a roasting pan with 2 whole star anise. Place roast on a rack in the roasting pan.
11. Roast until ham reaches an internal temperature of 130 to 135 degrees F or 57 degrees C, about 2 hours. Ham will not be fully cooked at this point. If water has nearly evaporated, add a splash more. Increase oven temperature to 425 degrees F or 218 degrees C. Continue to roast until skin is browned and crispy and ham reaches an internal temperature of 145 to 150 degrees F or 65 degrees C.
12. Once ham has an internal heat of 65 degrees C, take out from oven and brush the ham with the glaze.
13. Sprinkle the top layer of roast with coffee grounds and brown sugar.
14. Return roast to oven for about 5 – 10 minutes.

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