Ham-Cured, Smoked Pork With Cognac-Orange Glaze

Published: March 24, 2021

Total Time: 4 hours (active cooking) + 48 hours (brining)

Servings: 6–8 people

Comments: 17

Introduction

This recipe delivers a rich, deeply flavored smoked pork loin, brined for 48 hours to enhance tenderness and saltiness, then finished with a glossy Cognac-orange glaze. The ham-curing technique (via Prague powder) imparts a subtle pink hue and umami depth, while slow smoking and repeated glazing create a caramelized exterior and juicy interior.

Ingredients

Brine Ingredients

• 2 quarts (8 cups) water

• ⅔ packed cups dark brown sugar

• ½ cup kosher salt

• 2 teaspoons Prague powder #1 (pink curing salt, 6.25% sodium nitrite)

• 2 fresh or dried bay leaves

• 2 strips fresh orange zest (peel only, no white pith)

• 2 whole cloves

Pork Loin

• 1 (3-pound) boneless pork loin

Glaze Ingredients

• 2 cups freshly squeezed orange juice

• ½ cup Cognac (or brandy)

• ½ packed cup dark brown sugar

• ¼ cup orange marmalade

• 1 cinnamon stick

• ¼ teaspoon ground cloves

• 1 teaspoon cornstarch

• 1 tablespoon Cointreau, Grand Marnier, or other orange liqueur

• 3 tablespoons unsalted butter, cut into ½-inch chunks

• Sea salt and black pepper (to taste)

Equipment

• Heavy-duty resealable plastic bag (large)

• Marinade injector (18-gauge needle, 1-inch intervals)

• Baking dishes (2, for brining and draining)

• Wire cooling rack

• Drip pan (under indirect heat for smoking)

• Probe thermometer

• Nonreactive saucepan (for glaze)

Step-by-Step Preparation

Step 1: Prepare the Brine

In a large saucepan, bring 1 quart water to a boil over high heat. Add sugar, salt, and Prague powder; whisk until fully dissolved. Remove from heat and stir in 1 quart cold water to cool the brine to room temperature (≈1½ hours). Add bay leaves, orange zest strips, and cloves; secure bay leaves to zest with cloves for even flavor distribution.

Step 2: Inject and Initial Brining

1. Rinse the pork loin under cold water and pat dry with paper towels.

2. Using a marinade injector, inject ½ cup brine into the center of the pork, spacing needles 1 inch apart. Insert the needle at a 45° angle, inject slowly, and stop when brine squirts out (≈½ cup total per injection).

3. Transfer pork to a heavy-duty resealable bag. Add remaining brine from the baking dish, seal tightly, and submerge the bag in a baking dish to catch leaks. Refrigerate for 24 hours, turning the pork 2–3 times daily for even brining.

Step 3: Secondary Brining (Total 48 Hours)

1. Remove pork from brine and discard the old brine. Rinse pork under cold water, then re-inject with ½ cup fresh brine (reserve the bagged brine for this).

2. Return pork to the brine bag, add the remaining brine, and continue brining in the refrigerator for another 24 hours. The pork should develop a pale pink hue; drain and rinse thoroughly after 48 hours.

Step 4: Dry and Rest

1. Pat the pork dry with paper towels and place it on a wire rack over a baking dish. Refrigerate for 1 hour to dry the surface (critical for crisp smoke flavor and caramelization).

Step 5: Smoke the Pork (Hot Smoking)

1. Preheat Smoker/Grill: Set up for indirect heat at 350°F. For wood smoke, soak 3 cups applewood, hickory, or oak chips in water for 30 minutes; drain and add to hot coals.

2. Place pork fat-side up on the grill rack over a drip pan. Add wood chips every 30 minutes to maintain steady smoke.

3. Smoke until the internal temperature reaches 155°F (≈1.5 hours). The pork should develop a deep amber-brown crust.

Step 6: Prepare the Glaze

1. In a nonreactive saucepan, combine orange juice, Cognac, brown sugar, marmalade, cinnamon stick, and ground cloves. Bring to a boil, then reduce heat to simmer until reduced by half (≈10–15 minutes; check for syrupy consistency).

2. In a bowl, mix cornstarch with Cointreau to form a slurry. Whisk into the glaze and simmer 1 minute until thickened. Stir in butter and season with salt/pepper to taste. (Yields 1¼ cups; reserve ½ cup for serving.)

Step 7: Final Glazing

During the last 20 minutes of smoking, brush the pork with the glaze three times (10 minutes apart). The final coat will caramelize into a glossy sheen.

Step 8: Rest and Serve

Remove pork from the smoker and rest on a cutting board for 5 minutes. Slice thinly across the grain and serve with remaining glaze on the side.

Culinary Tips & Cook’s Notes

• Prague Powder #1 Alternative: For nitrate-free curing, use celery salt (contains natural nitrates) or omit (shorten brining to 24 hours and expect lighter color).

• Smoking Adjustments: If using a low-temp smoker (e.g., 275°F), extend smoking to 2–2.5 hours and increase wood chips by 50% to maintain flavor.

• Doneness Check: 155°F ensures a tender, juicy texture; for rarer 145°F, reduce smoke time to 1 hour (risk of pink center; use a probe thermometer to verify).

• Glaze Preservation: Leftover glaze can be stored in the fridge for 2 weeks; reheat with a splash of water for dipping.

This recipe balances ham-like depth with smoky sweetness, perfect for charcuterie boards or holiday roasts. The 48-hour brine guarantees a melt-in-your-mouth texture, while the Cognac-orange glaze adds a boozy brightness.