Brine Ingredients: (I had a 3-pound ham steak; adjust amounts accordingly if you use a much larger piece of meat)
1 fresh ham steak, uncured (brining time based on weight – you could do 2 pounds, or a whole ham)
4 cups water
1/4 cup kosher salt
1/4 cup maple syrup
8-10 whole cloves
1 bay leaf
several grindings of black pepper
Bring brine ingredients to a simmer; make sure the salt is completely dissolved. Remove from heat and allow to cool completely.
Place the ham steak in a large resealable bag. Cover with the brine; squeeze the air out of the bag, seal, and refrigerate. Keep in brine 24 hours for every 2 pounds of meat.
Preheat the oven to 375F. Remove the ham steak from the brine, rinse with cold water, and dry with paper towels. Place in a roasting pan on a rack. Season with ground pepper. Deeply score the fat around the outside of the steak every 1-inch or so, to prevent the roast from curling as it cooks.
Roast at 375F for 18-20 minutes per pound. During the last ~30 minutes of the roasting time, baste the roast with the mustard-cider glaze (recipe below). Flip the roast over, brush with glaze, and cook for 15 minutes. Flip the roast over again, brush with glaze, and continue to cook until the roast is done (internal temperature around 140F).
Allow roast to rest, loosely covered with foil, for at least 10 minutes before serving. Slice thinly across the grain to serve, and enjoy!
Mustard-Cider Glaze (amounts approximate):
2 tablespoons butter
1/4 cup apple cider (not apple cider vinegar)
4 tablespoons Dijon mustard
2 tablespoons honey
pinch dried thyme
kosher salt, freshly ground pepper
In a small saucepan over low heat, whisk together the glaze ingredients. Adjust amounts and seasoning, to taste. (Also good, whisk in a little of the pan drippings from the ham…yum!)