Chef John's Holiday Mini Hams

Ingredients 0/19

Step 1

Whisk the boiling water, brown sugar, kosher salt, black pepper, allspice, cloves, and bay leaf in a large container. Stir until the sugar and salt have completely dissolved. Next, toss the celery, onion, and garlic into a blender with 2 cups of cold water and blend it until smooth. Pour this mixture into the salt and spice brine, then add enough water to bring the total liquid up to 2 quarts. Submerge the pork chops in the brine, cover, and pop it in the fridge for two days to soak up all those flavors.

Step 2

When you’re ready to cook, whisk together the brown sugar, Dijon mustard, and cayenne pepper to make a spicy-sweet glaze. Preheat your oven to 325°F (165°C). Take the pork chops out of the brine, give them a good pat dry, and toss the used brine. Make shallow slits along the edges of each chop and carve a crisscross pattern on top, cutting small 1-inch triangles.

Step 3

Heat some oil in an oven-safe skillet over high heat. Sear the chops for about 2 minutes per side until they’re nicely browned. Brush about a tablespoon of the glaze over the top of each chop, then stick three whole cloves into the center of the crisscross pattern.

Step 4

Slide the skillet into the oven and roast the chops for 20 to 25 minutes, until they’re golden and just a little pink inside. You’re aiming for an internal temperature of 145°F (63°C). Once done, take them out and remove the cloves.

Step 5

For a finishing touch, use a small butane torch to lightly brown the tops of the chops by waving the flame just above the surface—this gives a lovely caramelized finish. Serve and enjoy!