A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.

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Known to many for my incredible ability to organize, I tackle gardening and life with equal verve.  Obsessive, is that a bad thing?

Scotch Whisky Juniper Ham

By Tammy Kimbler


2 lbs trimmed pork loin or pork tenderloin

2 tbs kosher salt

1 tsp pink salt (DQ Curing Salt)

1 tsp juniper berries, crushed

1 tsp peppercorns, crushed

1 bay leaf, crumbled

1/4 tsp nutmeg

1/4 c maple syrup

2 tbs smokey scotch whisky (smokier the better)


Mix pork and all the ingredients in a ziplock back.  Place in the refrigerator for 5 days, flipping the pork each day.  When the pork feels stiff throughout, remove from the bag and discard the brine.  Rinse the pork and pat dry.  Return to a clean ziplock bag to rest another 24 hours, which further distributes the brine within the meat.  Remove a small slice and fry it to test for salt level. 

Heat your oven to 300.  Slow roast the pork loin until the internal temperature reaches 150 degrees.  Serve warm, room temp, or chilled.

Solstice Party food spread
Scotch Whisky Juniper Ham with Mustard
party food with ham, deviled eggs, pickles
Champagne and Lambrusco chilling in the snow