How to Smoke a Ham

Smoking ham at home is a gratifying culinary adventure that rewards you with a flavourful and succulent centrepiece for any occasion. The process may seem daunting at first, but with the right preparation and equipment, along with the guidance provided in this blog post, you'll be well on your way to creating a mouthwatering ham that will impress your family and friends.

Ingredients: 

• Pork
• Misty Gully Ham cure

Step 1 : Preparation and Equipment:

To get started, gather the following items: a jug for mixing the brine, a container large enough to hold the cut of pork and be completely submerged in the brine, and a refrigerator-friendly container.

Step 2 : Using Misty Gully's Maple Ham Cure:

For our ham-making process today, we will be using Misty Gully's Maple ham cure. The ratio for the brine mixture is 130 grams of Misty Gully per litre of water. Additionally, we need to inject 25% of the pork cut's weight in brine.

Step 3: The Injection Process:

To ensure an even distribution of flavour, start injecting the brine into the centre of the ham and work your way out. While there are various types of injectors available, make sure to use one with a long needle to reach the centre of the ham.

Step 3: Brining and Curing:

Place the injected ham into a large tub, making sure it fits comfortably without overflowing. Secure the lid and refrigerate. The general guideline for Brining is one day for every 500 grams of meat. For this ham, we'll be Brining it for approximately 11 to 12 days. It's essential to plan your timing carefully, working backward from when you intend to cook the ham, to ensure it cures properly.

Step 4: Rinsing and Cooking:

Once the curing period is complete, remove the ham from the brine and rinse it. Some people choose to let the ham sit uncovered in the fridge overnight to develop a pellicle, which enhances smoke absorption. However, if you plan to glaze the ham, the impact of the smoke on the skin will be minimal, and leaving it uncovered is optional.

Step 5: The Final Steps:

After smoking, it's important to check the internal temperature of the ham. Once it reaches 65 degrees Celsius (149 degrees Fahrenheit), it is fully cooked and ready to be removed from the smoker. Remember to protect your hands with gloves, as the ham will be hot. At this point, you have the option to start slicing and enjoying your homemade ham immediately or allowing it to cool before refrigerating.

Conclusion:

Congratulations on successfully making your own homemade ham! By following these simple steps and giving the process the time it deserves, you'll be rewarded with a delicious ham that is perfect for any occasion.

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by: Michael Wilkie