Chef John's Mini Christmas Hams

In a large container, combine 1 1/2 cups boiling water, 3/4 cup brown sugar, 1/2 cup plus 1 tablespoon kosher salt, black pepper, allspice, cloves, and bay leaf. Stir until sugar and salt are fully dissolved. (5 minutes)

In a blender, combine celery, onion, and garlic with 2 cups cold water. Puree until smooth. Pour the celery mixture into the salt mixture, stirring to combine. Add 1 quart of water (or more, if needed) to reach a total of 2 quarts of brine. Place pork chops in the brine, ensuring they are fully submerged. Cover and refrigerate for 2 days. (10 minutes)

In a small bowl, whisk together 1/4 cup brown sugar, Dijon mustard, and cayenne pepper until well combined. Set the glaze aside. (5 minutes)

Preheat your oven to 325 degrees F (165 degrees C). (10 minutes)

Remove pork chops from the brine and pat them dry with paper towels; discard the used brine. Cut shallow slits along the sides of each chop (about 1/4 inch deep). Score the top of each pork chop in a crisscross pattern, creating small 1-inch triangles. (10 minutes)

Heat vegetable oil in a large, oven-proof skillet over high heat. Cook the chops in the hot oil until browned on each side, about 2 minutes per side. Brush the crisscrossed top of each chop with about 1 tablespoon of the prepared glaze. Insert 3 whole cloves into the top of each chop. (10 minutes)

Transfer the skillet to the preheated oven and roast the pork chops until they are golden brown and slightly pink in the center (approximately 20 to 25 minutes). An instant-read thermometer inserted into the center should register at least 145 degrees F (63 degrees C). Remove the chops from the oven, transfer them to a plate, and discard the cloves. (25 minutes)

Using a small butane hand torch, carefully brown the tops of the pork chops by making short, sweeping passes over the surface with the flame, being cautious not to touch the meat directly. This step is optional but adds a beautiful, caramelized finish. (5 minutes)