Easter Chile Brined Ham

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This Easter try a Chile Brined Ham for dinner. If you have ever had a brined turkey then you know how juicy and tasty it comes out. So, why not brine a ham and add a touch of chiles to spice it up? It might be the perfect Easter dinner, with a kick to it! Many families entertain with Ham at Easter – this might be the perfect dinner main course – with a twist!

Chile Brined Ham



4 cups kosher salt

2 cups sugar

6 quarts cold water

1 cup black peppercorns, crushed

5 ounces Thai or serrano chiles, stemmed and finely chopped

8 whole cloves

4 cups ice cubes

One 18-pound, bone-in fresh ham, with skin

2 cups low-sodium chicken broth



In a large saucepan, combine the salt and sugar with 2 quarts of the water. Bring to a boil over moderately high heat, stirring to dissolve the salt and sugar. Pour the brine into a very large pot. Stir in the peppercorns, chiles and cloves. Add the remaining 4 quarts of water and the ice and stir until the ice has melted and the brine is at room temperature. Add the ham, skin side up; the skin does not have to be submerged. Brine the ham in the refrigerator for 24 hours.

Preheat the oven to 400°. Remove the ham from the brine and brush off the peppercorns and cloves. Set the ham skin side up in a roasting pan and let stand for 30 minutes at room temperature.

Roast the ham for 1 hour; turn the pan and add 1 cup of water halfway through. Reduce the oven to 300° and roast the ham for 2 1/2 hours longer, until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the ham to a carving board and let rest for 30 minutes.

Strain the pan juices into a saucepan; skim off the fat. Add the chicken broth and bring to a boil. Cut the skin off of the ham and break it into pieces. Thinly slice the meat and serve with the jus and crisp skin.

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