Smoked Boar Ham Recipe
Making ham always seems to be an art of some sort. However, after a few trail runs, you are able to make your own ham and you will taste the difference 100%. Follow this step by step recipe and you will find that even making ham can be done by everyone. So get that Bradley smoker going and let us know how it turned out!
Now this recipe can easily be applied to a raw pork ham, if you can’t get your hands on any boar
Ingredients
One boar ham, bone-in skinned
For brine:
4 L water
1 Cup kosher salt
1 Cup sugar
2 Tbsp cure #1
3 Cinnamon sticks
2 Tsp anise seeds
10-12 Cloves
8 Bay leaves
2 Tbsp dried dill
2 Tbsp mustard seeds
2 Tbsp peppercorns
1 Cup honey/maple syrup
Preparation
Bring ingredients for the brine to a boil to fully dissolve salt and sugar.
Cool brine overnight in fridge.
Submerge ham in brine in a non-reactive container (plastic or ceramic), making sure the ham is entirely covered.
Brine ham for 14 days in the fridge.
Rinse off excess brine.
Bring a large pot of water to boil and pour over ham. Leave submerged for 20-30 minutes.
Pat dry.
Smoke ham in smoker set between 200-250°F with maple bisquettes until an internal temperature of 150°F is reached (about 4-5 hours). While ham is smoking brush lightly with honey or maple syrup every hour or two
Finish in oven at 375°F until an internal temperature of 160°F, brushing with honey or maple syrup every half hour.
Allow to cool for 15-30 minutes before slicing.
Best Food Smokers.
Ever.
Something For
Every Season
View all
-
Smoked Lobster Mac and Cheese
I've always liked the contradiction in luxury junk food.
Smoked Lobster Mac and Cheese
I've always liked the contradiction in luxury junk food.
-
Hot smoked salmon
It is readily available and incredibly good to smoke.
Hot smoked salmon
It is readily available and incredibly good to smoke.
-
Smoked Moules Marinières with flank pork - Moul...
Moules marinières is a dear old dish.
Smoked Moules Marinières with flank pork - Moul...
Moules marinières is a dear old dish.
