Anne Quatrano s Porchetta


2 cups plus 1 teaspoon kosher salt, divided (use 1 cup salt for additional days of brining, if desired) 1 fresh bone-in ham (about 6 to 8 pounds) 3 tablespoons fennel seed, toasted 2 tablespoons red pepper flakes 3 to 4 cloves garlic 1 cup olive oil 1 cup fresh lemon juice


Make A Brine With 1 Cup Salt, 3 Quarts Water And 1 Quart Ice, And Immerse The Fresh Ham In It (an 8-quart Pot Works Perfectly, With The Shank Sticking Up). Refrigerate For 1 Day. Drain And Repeat With A Fresh Brine For At Least 2 Days And No More Than 4.

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