Prepare the Brine: In a large pot, combine the water with the nitrite salt, chili flakes, nutmeg, and granulated garlic. Stir well until the salt and spices are completely dissolved. The brine is what gives the ham its flavor, so make sure everything is well mixed.

Brine the Ham: Submerge the pork ham hock in the brine solution, ensuring it is fully covered. Place a weight on top if necessary to keep the ham submerged.

Cover the pot and place it in the refrigerator. Let the ham brine for at least 5-7 days, turning it occasionally to ensure even curing. The brining process is crucial for developing the flavor and tenderness of the ham, so be patient.

Rinse and Dry the Ham: After the brining period, remove the ham hock from the brine and rinse it thoroughly under cold running water. This helps to remove any excess salt and spices from the surface.

Pat the ham dry with paper towels and let it sit at room temperature for about an hour. This step helps to ensure an even cooking process.

Cook the Ham: Preheat your oven to 300°F (150°C). Place the ham hock on a rack in a roasting pan, adding a bit of water to the bottom of the pan to prevent the ham from drying out.

Cover the ham loosely with aluminum foil and roast it in the preheated oven for about 3-4 hours, or until the internal temperature reaches 165°F (74°C). Cooking the ham slowly at a low temperature ensures that it becomes tender and flavorful.

Glaze the Ham (Optional): If you want to add a sweet and sticky glaze to your ham, you can do so in the last 30 minutes of cooking. Mix together some honey, brown sugar, and mustard, and brush it over the ham. Return the ham to the oven, uncovered, and let it caramelize.

Rest and Serve: Once the ham is cooked, remove it from the oven and let it rest for about 15-20 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, making it more succulent.

Serve: Slice the ham thinly and serve it warm or cold, depending on your preference. It pairs wonderfully with a variety of sides such as roasted vegetables, mashed potatoes, or a fresh salad.