Ingredients
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Main
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Cure
Embrace the joy of homemade smoked ham with our straightforward and flavorful recipe. Perfect for beginners and seasoned cooks alike, this recipe focuses on the basics of meat, salt, and smoke, with just a few easy steps to elevate your ham to new heights. With a simple yet effective curing process and a gentle smoking technique, you'll create a deliciously succulent ham that impresses without the fuss. Follow along with the 710 Digital WiFi Smoker as we guide you through making a mouthwatering smoked ham that's as easy as it is delicious. Let’s dive in!
Instructions
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01
In a large pot, combine the water, salt, cure, sugar, and any optional add-ins like brown sugar, peppercorns, bay leaves, garlic cloves, and whole cloves.
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02
Bring the mixture to a boil, stirring to ensure all solids are dissolved.
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03
Remove from heat and let the brine cool completely to room temperature, then refrigerate until cold.
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04
Weigh the pork to determine the amount of brine needed for injection. Inject 7% of the pork's weight in brine solution evenly throughout the meat. For a 5 lb (2268g) pork, this equates to approximately 158g of brine.
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05
Place the injected pork in a non-reactive container or a large zip-top bag.
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06
Submerge the pork completely in the remaining brine solution.
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07
Refrigerate and let the pork cure for at least one week. For larger bone-in cuts, allow for up to 10 days to ensure even curing.
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08
After curing, remove the pork from the brine and rinse it thoroughly under cold water. Soak the pork in fresh cold water for at least one hour to help reduce the saltiness. Change the water once halfway through soaking if desired
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09
Place the pork in the smoker and smoke at 180°F until the internal temperature reaches 150°F to 155°F. This can take several hours depending on the size and thickness of the pork. You may increase the smoker temperature slightly towards the end of the cooking process to help finish the cook if needed, but do not exceed 200°F.
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10
Once the pork reaches the desired internal temperature, remove it from the smoker. Wrap the ham tightly in aluminum foil and let it rest in the refrigerator for at least 24 hours, preferably up to 2 days. This resting period allows the smoke flavor to equalize throughout the meat.
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11
Slice the ham thinly and serve it cold or warmed up. It pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
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