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The Publican Ham Chop in Hay With Bird Mill Grits & Grilled Ramp Salsa Verde
PORK FOODSERVICE22Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 gal. water
- 1 1/2 cups kosher salt
- 2 cups dark brown sugar (packed)
- 1.5 oz. pink salt (#1 cure)
- 15 lb. loin (Blade End, Bone-In Chop 1 1/2"-2" thick cut)
- thyme (As needed, fresh sprigs)
- bay leaf (As needed)
- butter (As needed)
- 1 cup white grits (Bird Mill)
- butter (Lots)
- Tabasco (As needed)
- salt
- pepper
- 3 cups milk
- 2 lb. ramps (fresh)
- extra virgin olive oil (As needed)
- lemon juice (As needed, fresh squeezed)
- champagne vinegar (As needed)
- anchovy fillets (As needed)
- capers (As needed)
- chives (As needed)
- parsley (As needed, fresh)
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Directions
- In a container large enough to hold the chops, combine all the brine ingredients, mix well to combine and dissolve salt and sugar
- Submerge chops in brine, weight down to keep them completely submerged and soak for two days
- Remove chops rinse under cool water, pat dry. On full sheet tray with baking grate, place chops and refrigerate uncovered for 12-24 hours
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