Holiday Ham – dry rub

This technique produces a “city ham” texture and flavor without the added water, nitrates and preservatives of commercially produced ham. Great for holiday celebrations or amazing sandwiches alike!

Mix together the following (quantities will vary depending on the size of your ham):

  • Sea salt or kosher salt in equal parts with brown sugar to taste
  • black pepper
  • optional: other dried herbs or spices like paprika, rosemary, thyme, sage, etc.

Remove the fully thawed ham from its packaging, rinse & pat dry. Liberally coat the entire ham with the rub mixture. Slide the coated ham into a large plastic bag and refrigerate it for 3-4 days (larger the ham, longer the rest). When ready to cook it, remove the ham from the bag and cook it covered at 225 degrees for about 40 minutes per pound, or until internal temperature reaches 145-150 degrees F. Let it rest for about 10 minutes before carving.