1qtspruce needles from a non bitter speciespicked from the branches
2tablespoonsblack peppercornstoasted
Instructions
Rinse the spruce needles in cold water to remove any debris. Bring the water, salt, sugar, pink salt, garlic, and peppercorns to a boil, then chill.
Remove 1 qt of the water and puree with the spruce needles in a highspeed blender until very fine, then recombine with the remaining brine. Truss the ham with butcher's twine, then in a 5 gallon cambro and cover with the brine. Wight down the ham with plates to ensure even infusion of the aromatics. Label and date the container. Rotate the ham in the brine every other day for 2 weeks. At the end of 1 week, remove the ham from the brine.
Place the ham on a cookie sheet with a baking rack to ensure even caramelization, and cook until the internal temperature reaches 145 degrees, then put it in a hotel pan, weighted down with another hotel pan on top with vinegar bottles or another weight to hold it down. The next day, remove the ham from the pan, reserve the aspic for another purpose. Wrap the ham very tightly in plastic wrap and refrigerate or freeze until needed.
Video
Notes
You can use large chunks of pork shoulder that aren't the coppa eye, but you'll want to make sure to tie them into a compact piece.