HAM-CURED, SMOKED PORK WITH COGNAC-ORANGE GLAZE
Think of this cured, smoked pork loin as ham you can make in a hurry, with 2 days' curing time and an hour or so of smoking, as opposed to the weeks or even months that a traditional ham takes. Plus, the loin has no bones, so it's a snap to carve. For the best results, use a heritage pork loin, like Berkshire or Duroc. Depending on your grill, the pork and the weather, smoking time may be as short as 1 hour or as long as 1 1/2 hours. The orange juice in this Cognac-citrus glaze cuts the saltiness of the cure, while the Cognac makes a nice counterpoint to the wood smoke. Besides, brown sugar and orange marmalade go great with salty ham.
Provided by Steven Raichlen
Categories breakfast, brunch, dinner, lunch, meat, project, appetizer, main course
Time P2DT4h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the brine: Bring 1 quart of water to a boil in a large saucepan over high heat. Add the sugar, salt and Prague powder. Whisk until dissolved and remove from heat. Stir in 1 quart cold water. Pin the bay leaves to the orange zest strips using the cloves, and add them to the brine. Let the mixture cool to room temperature, about 1 1/2 hours.
- Wash the pork loin and blot dry. Place it in a baking dish just large enough to hold it.
- Measure out 1/2 cup brine into a measuring cup. Draw the brine into a marinade injector and inject it into the center of the pork loin all over, inserting the needle at 1-inch intervals and drawing it out slowly as you depress the plunger, until you've used the full 1/2 cup brine and the brine starts to squirt out of the pork.
- Transfer the pork to a large, heavy-duty resealable plastic bag. Add the brine from the baking dish, plus the remaining brine and seasonings, and tightly seal, squeezing out any air. Return the bagged pork to the baking dish to corral any leaks. Brine the pork in the refrigerator for 24 hours, turning several times along the way so it brines evenly.
- Remove the loin from the brine and place it in another baking dish, reserving the brine. Re-inject the pork loin with the brine in the bag, again using about 1/2 cup (or more if you can get more in), then return the pork to the brine bag and continue brining and turning for another 24 hours, for a total brining time of 48 hours. The meat should turn a shade pinker. At this point, you can dry and smoke the pork loin, but if you brine it for another 24 hours, the flavor will be even richer.
- Drain the brined pork loin in a colander, discarding the brine. Rinse the loin well with cold water, drain again and blot dry with paper towels. Place it on a wire rack over a baking dish and let it dry for 1 hour in the refrigerator.
- Meanwhile, set up your grill for indirect grilling and heat to medium (about 350 degrees). If using wood chips, soak about 3 cups chips in water to cover for 30 minutes, then drain. If using wood chunks, there is no need to soak them.
- Place the pork loin on the grate, fat-side up, over indirect heat, set over a drip pan. Add 1 1/2 cups wood chips or 2 wood chunks to the coals.
- Smoke the pork loin until handsomely browned and cooked through (the internal temperature will be about 155 degrees), about 1 1/2 hours. Add wood chips (about 1 1/2 cups) or chunks (1 large or 2 medium) per hour to the embers to maintain a constant flow of smoke.
- While the pork cooks, make the glaze: Place the orange juice, Cognac, brown sugar, marmalade, cinnamon and cloves in a nonreactive saucepan. Boil over high heat until syrupy and reduced by half, 10 to 15 minutes.
- In a small bowl, whisk together the cornstarch and Cointreau, then carefully whisk the slurry into the glaze. Boil for 1 minute. The glaze will thicken. Whisk in the butter, and season with salt and pepper to taste. (Makes about 1 1/4 cups.)
- Brush the glaze on the pork three times during the last 20 minutes of cooking. Reserve the remaining glaze.
- When the pork is done, transfer to a platter and let rest for 5 minutes. To serve, thinly slice the pork loin across the grain and serve with the remaining glaze on the side.
ORANGE AND GINGER GLAZE FOR PORK ROAST OR HAM
Make and share this Orange and Ginger Glaze for Pork Roast or Ham recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a small bowl stir together the marmalade, mustard, ginger, Worcestershire sauce, salt and pepper.
ORANGE-GLAZED PORK LOIN
This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. -Lynnette Miete, Alna, Maine
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.
Nutrition Facts : Calories 199 calories, Fat 7g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 212mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic exchanges
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