Homemade Streaky Ham with Pickled Lime Mustard and Fig Jam
- 12 1/3 tablespoons kosher salt
- 5 tablespoons muscovado sugar
- 5 tablespoons sugar
- 4 teaspoons pink salt
- 4 teaspoons freshly ground black pepper (in a mortar and pestle)
- 2 teaspoons herbs d'Provence
- 1 teaspoon ground juniper berries (in a mortar and pestle)
- 1 teaspoon dried lavender
- 3 1/2 teaspoons honey
- 1 ounce or 2 tablespoons gin
- 2 pound pork belly, nicely squared off
- Apple wood, as needed
- Sea salt, to taste (recommended: Maldon Sea Salt)
- Pickled Mustard Seeds, recipe follows
- Mustard oil, to taste
- Pea shoot tendrils, for garnish
- Mustard fruits
- Special equipment: Smoker.
- Serving suggestion: Pair with a good negroni.
In a medium bowl, combine the salt, muscovado sugar, sugar, pink salt, black pepper, herbs d'Provence, juniper berries, and lavender and mix together well. In a separate smaller bowl, mix the honey and gin together. Brush this honey-gin mixture on all sides of the pork belly. Roll the belly in the cure mix and place in a plastic container and put in the refrigerator. Flip the meat every day for the next seven days to ensure that it cures evenly.
Once ready to cook preheat the oven to 300 degrees F.
Heat the apple wood and place in a smoker. Add the pork belly and smoke for about 20 minutes. Place the cured pork belly on a baking rack (or wire rack) set above a pan of water and cover the pan and the meat with aluminum foil. Place the covered meat in the oven and cook for about 1 hour, or until a thermometer inserted into the meat reads 155 degrees F. Once cooked, remove the meat from the oven and put in refrigerator to cool completely.
Pickled Mustard Seeds:
1 tablespoon mustard seeds
3 tablespoons gin
Cook Time: 5 to 10 minutes
Ease of preparation: Easy