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Healthy Fresh Chili & Lime Brined Ham with Mexican Spices and Pineapple Salsa

Inspired by Food & Wine's Chili Brined Fresh Ham
Course Dinner
Cuisine Mexican
Keyword brined ham, pineapple salsa
Prep Time 1 hour
Cook Time 1 day 2 hours 10 minutes
Total Time 1 day 3 hours 10 minutes
Servings 10
Calories 505kcal
Author Abbey Sharp

Ingredients

Brine

  • 2 cups kosher salt
  • 1 cup sugar
  • 3 L cold water
  • 1/2 cup black peppercorns
  • 3 red chilies stemmed and chopped
  • 2 limes sliced
  • 2 cups ice cubes
  • 3 lb LiberTerre fresh boneless ham
  • 1 cup reduced sodium chicken broth see the Assembly set

Rub

  • 2 tbsp brown sugar
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne optional- if you like it spicier
  • 2 tbsp olive oil

Salsa

  • 2 cups pineapple diced
  • 1 mango diced
  • 1 shallot minced
  • 1 red bell pepper diced
  • 1/2 - 1 chili seeds and ribs removed, minced, depending how hot you like it
  • 1 tsp agave
  • 1/2 lime zest and juice
  • 2 tbsp cilantro
  • Salt and pepper to taste

Instructions

Brine

  • In a large pot, combine the salt and sugar with 1 L of the water. Bring to a boil over moderately high heat, and stir until dissolved.
  • Once dissolved, stir in the peppercorns, chilies and limes. Add the remaining 2 L of water and the ice and stir until the ice has melted and the brine is at room temperature.
  • Once cool, add the ham. Cover the pot with plastic wrap, put a lid on and place the pot in the refrigerator for 24 hours.

Rub

  • The next day (when you’re getting ready to eat), preheat oven to 450 F.
  • Mix together all of the rub ingredients. Set aside.

Salsa

  • Mix together all of the ingredients in a medium bowl and set aside.

Assembly

  • Remove the ham from the brine and rinse under cold water to remove the brine. Discard the brine. Pat the ham dry with paper towels.
  • Cover the ham in the rub and place on a roasting rack in a baking dish. Pour the 1 cup of chicken broth into the bottom of the dish. Roast at 450 F for 10 minutes.
  • Reduce heat to 275 F. Roast for an additional 1 hour 45 minutes- 2 hours, or until an instant read thermometer reads 160 F.
  • Remove from oven and allow to rest tented for 30 minutes.
  • Slice and serve with the salsa.

Nutrition

Calories: 505kcal | Carbohydrates: 44g | Protein: 32g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 1748mg | Potassium: 752mg | Fiber: 5g | Sugar: 31g | Vitamin A: 1100IU | Vitamin C: 73mg | Calcium: 85mg | Iron: 3mg