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Ham in a Hurry

kept byDAPHNE

Advance Prep: 4 days for brining/curing
Yield: Serves 6 to 8
Method: Hot-smoking


1 pork loin (about 2 1/2 pounds)
For the brine:
1 quart warm water
1 cup dark brown sugar
3/4 cup kosher salt, plus salt for the glaze
3 tablespoons Morton Tender Quick
5 bay leaves
2 cinnamon sticks
2 star anises
1 tablespoon black peppercorns
1 tablespoon fennel seeds
1/2 teaspoon hot pepper flakes
1 quart ice water
For the Whiskey-Orange Glaze:
2 cups orange juice
1/2 cup Jack Daniel’s
1 cup dark brown sugar
2 whole star anise
1 cinnamon stick
1 teaspoon cloves, plus 2 cloves for pinning bay leaves to the pork
1 teaspoon hot red pepper flakes
2 tablespoons butter



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