Chile-Brined Fresh Ham

Directions

1. 1
   In a large saucepan, combine the salt and sugar with 2 quarts of the water.
2. 2
   Bring to a boil over moderately high heat, stirring to dissolve the salt and sugar.
3. 3
   Pour the brine into a very large pot.
4. 4
   Stir in the peppercorns, chiles and cloves.
5. 5
   Add the remaining 4 quarts of water and the ice and stir until the ice has melted and the brine is at room temperature.
6. 6
   Add the ham, skin side up; the skin does not have to be submerged.
7. 7
   Brine the ham in the refrigerator for 24 hours.
8. 8
   Preheat the oven to 400.
9. 9
   Remove the ham from the brine and brush off the peppercorns and cloves.
10. 10
    Set the ham skin side up in a roasting pan and let stand for 30 minutes at room temperature.
11. 11
    Roast the ham for 1 hour; turn the pan and add 1 cup of water halfway through.
12. 12
    Reduce the oven to 300 and roast the ham for 2 1/2 hours longer, until an instant-read thermometer inserted into the thickest part of the meat registers 150.
13. 13
    Transfer the ham to a carving board and let rest for 30 minutes.
14. 14
    Strain the pan juices into a saucepan; skim off the fat.
15. 15
    Add the chicken broth and bring to a boil.
16. 16
    Cut the skin off of the ham and break it into pieces.
17. 17
    Thinly slice the meat and serve with the jus and crisp skin.