Irresistible Mini Holiday Ham Bites Recipe

Ingredients

• Brine:
• 1 ½ cups of freshly boiled water
• ¾ cup of richly packed brown sugar
• ½ cup of sea salt
• 1 tablespoon of sea salt
• 1 teaspoon of finely ground black pepper
• 1 teaspoon of ground allspice
• ½ teaspoon of clove powder
• 1 aromatic bay leaf
• 2 cups of finely chopped celery
• ½ a golden onion, finely chopped
• 3 cloves of garlic, peeled
• 2 cups of pure water
• 1 quart of water, or more if needed
• 4 boneless center-cut pork loin chops, each 1 1/2 inches thick
• Glaze:
• ¼ cup of firmly packed brown sugar
• 2 tablespoons of tangy Dijon mustard
• 1 pinch of cayenne pepper, or adjust to taste
• 1 tablespoon of vegetable oil
• 12 whole cloves

Step 1

In a large container, mix together 1 1/2 cups of boiling water, 3/4 cup of brown sugar, 1/2 cup plus 1 tablespoon of coarse kosher salt, along with a touch of black pepper, allspice, cloves, and a fragrant bay leaf. Stir until the sugar and salt dissolve completely. For a different twist, consider using table salt as a substitute (refer to Cook's Note).

Step 2

For a flavorful twist, blend celery, onion, and garlic with 2 cups of cold water until it forms a smooth puree. Combine this celery mixture with the kosher salt mix and stir well. Adjust the brine by adding 1 quart of water or more to reach a total of 2 quarts. Submerge the pork chops in the brine, cover, and refrigerate for a relaxing 2-day soak.

Step 3

In a small bowl, mix 1/4 cup of brown sugar, zesty Dijon mustard, and a hint of cayenne pepper to create a tantalizing glaze. Set this flavorful glaze aside for later use.

Step 4

Set your oven to a cozy 325 degrees F (165 degrees C) for the main event.

Step 5

Once the pork chops have marinated, pat them dry and discard the brine. Make shallow slits along the sides of each chop, approximately 1/4 inch deep. Create a charming crisscross pattern on the top of each chop, forming adorable 1-inch triangles.

Step 6

In a large oven-proof skillet, heat oil over high heat. Sear the chops in the hot oil until beautifully browned, around 2 minutes per side. Gently brush each crisscrossed top with a delightful tablespoon of the prepared glaze. Enhance the presentation by inserting 3 whole cloves into the top of each chop.

Step 7

Transfer the skillet to the preheated oven and roast the chops until they achieve a lovely golden hue and a hint of pink at the center, typically 20 to 25 minutes. To ensure they are perfectly cooked, use an instant-read thermometer, aiming for at least 145 degrees F (63 degrees C) at the center. Place the chops on a plate, removing and discarding the cloves.

Step 8

For a finishing touch, use a small butane hand torch to delicately brown the tops of the chops by gently passing the flame over them, just barely touching the surface.