- 1 boneless pork shoulder butt roast, preferably in netting
- 10 quarts (liters) water
- 3 1/2 lbs (1.6 kg) salt
- 1 cup (2.5 dl) sugar
- 1 – 2 tbsp saltpeter or curing salt (optional, for pink color)
- 2 egg yolks
- 4 tbsp mustard (I use half Dijon, half spicy brown)
- 1/2 cup (1 dl) bread crumbs, divided
- 2 tbsp whole cloves (optional, for decorating)
Heat the water to dissolve salt and sugar, then let it cool completely.
To make sure the center becomes properly brined, you can inject brining solution into the ham with a syringe before placing it in the container (optional).
Pour the brining solution into a food-grade plastic container or bag. Submerge the meat and make sure it is covered on all sides.
Refrigerate for at least 2 weeks.
Soak the meat in cold water for 2 – 12 hours, to draw out some salt.
Bake at 200°F (95°C) until the inner temperature reaches 160°F (70 – 72°C), which takes about 1 hour per lb (0.5 kg) of meat.
Cover with aluminum foil until time to glaze.
Whisk egg yolks with mustard and divide in half. Mix one half with half of the bread crumbs and spread evenly on top of the cooked ham. Brush the remaining glaze all over the ham and then dust with more breadcrumbs.
Bake at 425°F (220°C) until golden brown, about 10 minutes.
Decorate with cloves (optional) and serve warm or cold.