Chef John's Little Christmas Hams

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Step 1

Start by mixing together 1 1/2 cups of boiling water, brown sugar, kosher salt, black pepper, allspice, cloves, and a bay leaf in a large container. Stir until the sugar and salt have completely dissolved. If you need to, you can swap out the kosher salt for table salt—just keep an eye on the amount.

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Step 2

Next, toss celery, onion, and garlic into a blender with 2 cups of cold water and blend until smooth. Pour this mixture into your salt and spice brine, then add enough water to bring the total liquid to about 2 quarts. Submerge the pork chops in the brine, cover, and pop them in the fridge for two days to soak up all those flavors.

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Step 3

When you’re ready to cook, mix together some brown sugar, Dijon mustard, and a pinch of cayenne pepper to make a spicy-sweet glaze. Heat your oven to 325°F (165°C). Take the pork chops out of the brine, pat them dry, and discard the brine. Score shallow slits around the sides of each chop, then cut a crisscross pattern on top, making little triangles about an inch wide.

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Step 4

Heat some oil in a large oven-safe skillet over high heat. Sear the pork chops for about 2 minutes on each side until they're beautifully browned. Brush the glaze over the crisscrossed tops, then stick three whole cloves into each chop.

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Step 5

Slide the skillet into the oven and roast the chops for 20 to 25 minutes, until they’re golden and just a bit pink inside. They’re done when an instant-read thermometer hits 145°F (63°C). Take them out, remove the cloves, and let them rest for a moment.

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Step 6

For a final touch, use a small butane torch to lightly brown the tops of the chops, moving the flame quickly across the surface without holding it too close. This adds a lovely caramelized finish that really brings everything together.