- One bottle dry white wine
- ½ cup white vinegar
- 6 dried bay leaves
- 1 teaspoon black peppercorns
- 2 white onions, sliced
- 6 cloves of garlic, crushed
- ¼ cup kosher salt
- Cold water
- One bone-in leg of ham or bone-in pork shoulder
- Using a sharp slicing knife, make several punctures through the pork in order to absorb flavor.
- Place the pork in a container big enough to hold the whole piece. Cover with the white wine and vinegar. Add all the remaining ingredients.
- Fill the remaining space in the container with enough cold water to cover the meat.
- Allow to brine for 12-24 hours, rotating the meat at least once.
- Place the meat in large roasting pan on a rack. Add the brining liquid to the bottom of the pan. Cover in aluminum foil and roast in a 375° F oven.
- Baste with the liquid every half hour.
- Roast for about three hours, or until it reaches an internal temperature of 155° F.
Tips/TechniquesFor this recipe, one leg of ham will serve about 15 people. For smaller groups, a bone-in pork shoulder can be used as a substitute.