What if there was a ham you could cure in just 4 days and smoke in just 2 hours?
Well, there is, and it was inspired by my friend Vitaly Paley. Vitaly runs one of the top grill restaurants in North America: Imperial in Portland, Oregon. He invigorates the traditional brine with cinnamon, star anise, and fennel. Fresh orange juice and Jack Daniel’s pump up the traditional brown sugar glaze. Thanks to the lack of bones, you can slice it as easily as you would a pork loin. In fact, it starts with a pork loin, which adds a degree of speed and convenience not associated with traditional ham. I call it Ham in a Hurry, and you’ll definitely want to try it