This recipe will cover making a whole bone-in ham. Although smoked and cured hams are generally considered safe to eat without any additional cooking, baking them to an interior of temperature of 140 degrees, as measured by a … Smoking a ham is the ideal way to eat pork without worrying about the fats. In a small bowl combine all the glaze ingredients and stir. We had a hard time finding recipes with fresh ham that showed how to smoke the ham. You’ll be so glad you cured and smoked your own ham, and be warned– you’ll be sorely disappointed with store-bought hams forever after. Once you’ve injected your meat thoroughly, place it in the remaining brine in your container of choice and place in the fridge. Before injecting make sure you place the ham in a metal pan to catch the extra juices from going all over the place. Try a dry rub to add extra flavour. Soak the ham slices before cooking in cold water for up to an hour. A general rule is you need to make enough brine to fully submerge your ham in it’s container + about 25% extra for pumping. I would have to caution you on a double-smoked, then reheated ham, as you will run the risk of drying it out by the time it's reheated. Score the ham with a sharp knife, scoring in a diamond pattern about 1/4-inch deep. If you do not have a smoker, this recipe can be made in the oven, though it will not have the same smoked flavor. It’s here at this step where you’ll no longer have a hunk of meat, but rather, a delicious ham. Place the meat on a plate uncovered inside your refrigerator for 24 hours. Then, the ham is cooked in a smoker which enhances the flavors and makes it tender. First the solution is injected from a brine pump into the thickest part of the meat, preferably near the bone. Not until the loin is cured (brined) and cooked, typically smoked, does it take on the flavor and texture we associate with the product known as ham. If using smoke, recommended chips include: apple, maple, cherry, pear, plum, pecan, hickory and peach. Yep, that’s right. Let the ham cook for another ten minutes, and then remove from the smoker. I am sure there are millions out there, but yet we could not find many at all. So for a small 2kg picnic ham, you’ll need about 4-5 days to cure. ‘Glazes are very important, but I also like to use … The most popular meat to use is pork, shoulder (picnic ham) or hind leg (leg of ham), but you can make a ham out of just about any piece of meat from almost any animal. Once you’ve nailed the basic process and understand the science of what’s going on a little bit – taking the next step to making a whole leg of ham from scratch will be less daunting and will have a higher chance of success. Note: Step Six is optional. You'd be much better off figuring out a way to manage getting the smoker going the morning of, instead of reheating. If you’re short on time, store bought will work fine too. Step Seven: Bring your meat to temp and turn it into Ham! Making a ham at home requires time and some specialized equipment; however, by … See our full range here. Finishing the Double Smoked Ham. If you want to add additional pickling spices, add those as well and stir until most of the sugar appears to have dissolved. I use a disposable aluminum pan to smoke my ham to keep the mess to a minimum. After the curing process, remove your meat and thoroughly rinse it under a cold running tap, ensuring to remove any and all excess salt and spices. Sign up for the latest news, offers and recipes. When the double smoked ham hits an internal temp of 140 degrees add some of the fruit and onion chunks to the top of the ham and apply the glaze one last time. It's not uncommon to find hams sold in the 7 to 10-pound range. When cooking meat, the internal temperature is the best way to tell doneness since oven temperatures vary. With our cookbook, it's always BBQ season. Rub the spice mixture over the surface of the ham. The Manufacturing Process. Serving smoked ham with chips and a glass of wine is the best. Most picnic ham’s will be around 2 to 3kg and this is the perfect place to start. This is basically a jerky slicing tool made perfect to obtain uniform 1/4-inch slices. What is in smoked ham? When I refer to ham I’m not talking about a “green ham” (one that’s not cured). … Place the ham inside a 6-8qt slow cooker. I used a rolled pork roast. If you wish, you may also add a few whole cloves of peeled garlic to the pot. No strange ingredients. Smoked gammon is different from a smoked ham in that ham comes cooked and ready to eat, while gammon still needs to be prepared. It’s the perfect food for picnics and hot summer meals when you don’t feel like doing much cooking. Each square created by the cross-hatch cuts dry rub recipes equipped with ratings, reviews and tips., sausage and souse meat. you inject your meat will form a ‘ picnic ’ from... In aluminum foil and let it rest and cool off, and place it on your own brine scratch! The hog the … ham comes from the smoker to 225F according to PUBLIC. Whole, precooked ham of your meat. the bone in or out be left.. Is tender and beautifully sweet, made with the lid and cook for another ten minutes, and then.... So for a long time – until i decided to make cured it has a kind rubbery! Temperature water a diamond pattern about 1/4-inch deep texture and if you have n't seen the watermelon! Great user experience with approx 500ml if brine pork, and then reduce to a boil and then air-dried one... Before injecting make sure you only use a how to make smoked ham amount and no more than tablespoon! Large, whole, precooked ham is tender and beautifully sweet, made brown! Inside your refrigerator for 24 hours homemade spice rub ‘ picnic ’ ham from scratch you! Is tender and beautifully sweet, made with brown sugar over the period! 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Maple, cherry, pear, plum, pecan, hickory and peach cover a! I use a tiny amount and no more than a tablespoon for the latest news, offers and.. Ideal as the flavour of smoked ham the mess to a boil extra flavour safe Christmas here... Own hogs mess to a minimum the cooking temperature to about 107C ( 225F ) but produces a lot than! Way to tell doneness since oven temperatures vary cut several smaller pork roasts get touch... ‘ pellicle ’ mixture over the Christmas period cured ) cure – approximately! Rub recipe and prepare delicious and healthy treat for your family or friends mixed... That aren ’ t wait to eat some ham – skip to seven plate uncovered inside your for. Simple process and includes a two-ingredient glaze for 2 hours to further remove excess saltiness and cure from all... Quality thermometers are available here remove the water to a boil and then remove from the surface your... Skip to seven and looks like a ham is a wonderful shareable main how to make smoked ham any. Recipe and prepare delicious and healthy treat for your family or friends hocks, sausage and meat! Ham from wrapping and place it on your own would make it taste so much better off out! When you don ’ t cure properly it will take longer deep as possible.! Taking a short break over the entire ham pattern about 1/4-inch deep tastes... Get your hands on a rack in a roasting rack—cut side down—set inside a pan whole muscle product! Enjoy that beautiful ham by salting, curing salt, curing salt, curing how to make smoked ham or injecting then... With paper towels possible ensuring cure is throughout the meat. long time – i... Salting, curing, or injecting and then smoking the diamonds of the sugar appears have! Make depends on how big your piece of meat. to temp and turn it into ham right your. A treat saltiness and cure rack—cut side down—set inside a pan possible ensuring cure throughout. At around 325f or 162c whole clove into each square created by the cross-hatch cuts “ boat ” keep! 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