Ingredients
3 lb pork shoulder, (up to 4 lb), boneless and skinless
¾ oz salt, (up to 1 oz), depending on weight of pork shoulder)
1⅓ oz brown sugar, (up to 1¾ oz), depending on weight of pork shoulder
½ oz pink salt, or prague powder, (up to ¾ oz), depending on weight of pork shoulder
1½ cups honey
½ cup orange juice concentrate
Preparation
Combine the salt, sugar, and pink salt in a bowl, then sprinkle to coat the entire pork shoulder. Rub the cure all over the pork shoulder.
Cover with cling film and set aside in the chiller to cure for at least 3 days in the refrigerator or a maximum of 1 week.
Once the pork shoulder is cured, rinse and wipe off the sugar cure thoroughly.
Truss with a kitchen twine and set aside in a chilled area uncovered overnight. This will help the proteins firm up the outer skin further and will help in developing a golden crust-like exterior.
Preheat the oven to 250 degrees F.
Roast the pork shoulder for roughly 2 hours until the internal core temperature measures 135 to 140 degrees F.
While waiting, combine the honey and orange juice concentrate for the glaze.
Once the pork shoulder is roasted, remove and discard the twine. Score the fat cap into any pattern of your choosing.
Brush the glaze all over the ham.
Increase oven temperature to 350 degrees F, then roast the ham for 15 minutes.
Repeat two more times (a total of 3 times) with the glaze and roast until the ham turns golden brown
Once done, allow to rest briefly. Portion accordingly and serve as either a main course or assemble as a sandwich. Enjoy!
