Few culinary traditions rival the time-honored practice of home-smoking ham. Long before refrigeration, our ancestors discovered that a careful balance of salt, time, and wood smoke could transform a fresh pork leg into something remarkable, preserving it through winter while developing complex flavors impossible to replicate with modern shortcuts. This recipe honors that heritage, guiding you through each step of creating a smoked ham with a mahogany exterior, tender pink interior, and that unmistakable depth that makes passing platters around the table a moment of genuine connection.
Traditional Smoked Ham Recipe
12
portions168
heures4
heures282
kcal172
heuresLaissez l'écran de votre appareil allumé
Ingrédients
- For the Brine Cure:
7.5 l 7.5 eau froide
480 g 2 tasse kosher salt
440 g 2 tasse sucre roux
60 ml 1/4 tasse molasses
2 cuillères à soupe 2 pink curing salt #1 (sodium nitrite)
1 cuillère à soupe 1 cuillère à soupe whole black peppercorns
6 6 bay leaves
1 cuillère à soupe 1 cuillère à soupe whole cloves
1 cuillère à soupe 1 cuillère à soupe juniper berries (optional but traditional)
1 cuillère à soupe 1 cuillère à soupe whole allspice berries
2 2 cinnamon sticks
- For the Ham:
1 1 fresh ham (pork leg), bone-in, skin on
- For the Glaze (Optional):
220 g 1 tasse sucre roux
60 ml 1/4 tasse maple syrup
2 cuillères à soupe 2 cuillères à soupe Moutarde de Dijon
1/4 cuillère à café 1/4 cuillère à café ground cloves
Equipement
Large food-safe container- Heavy plate
- Large stockpot
- meat thermometer
- Smoker
- Hardwood chips
- Meat hooks
- Large roasting pan
- Kitchen twine
- aluminium foil
- Cutting board et Knife
Directions
- Combine 1 gallon (3.75 liters) of water with salt, brown sugar, molasses, and pink curing salt in a large pot. Heat over medium heat, stirring until all solids dissolve completely.
- Add peppercorns, bay leaves, cloves, juniper berries, allspice, and cinnamon sticks to the brine. Bring to a simmer for 5 minutes, then remove from heat.
- Add the remaining gallon of cold water to cool the brine mixture. The brine must be completely cold before adding the meat (refrigerate if necessary).
- Prepare your ham by rinsing it thoroughly under cold water. If your butcher hasn’t already done so, trim any excess fat but leave a layer approximately 1/4 inch (6mm) thick.
- Place the ham in your brining container and pour the cooled brine over it, ensuring the meat is completely submerged. Place a heavy plate or weight on top if needed.
- Cover the container and refrigerate. The ham needs to cure for about 1 day per pound (2 days per kg) – for an 8-10 lb ham, that’s 8-10 days.
- Turn the ham every 2 days during the curing process to ensure even brining.
- After the curing period, remove the ham from the brine and rinse thoroughly under cold running water.
- Place the ham on a wire rack set over a tray and refrigerate uncovered for 24 hours. This forms a pellicle (tacky surface) that helps the smoke adhere better.
- Soak your chosen wood chips in water for at least 1 hour before smoking.
- Prepare your smoker according to manufacturer’s instructions, aiming for a temperature of 225°F (107°C).
- Place the ham in the smoker, fat side up, and add soaked wood chips to the smoker box or coals.
- Smoke the ham for about 30-40 minutes per pound (approximately 4-5 hours for an 8-10 lb ham), adding more wood chips as needed to maintain smoke.
- The ham is ready when the internal temperature reaches 150°F (66°C) at its thickest point.
- If using the optional glaze: When the ham reaches about 140°F (60°C), mix the glaze ingredients in a small saucepan and heat until the sugar dissolves.
- Brush the glaze generously over the ham and continue smoking until it reaches the final temperature.
- Remove the ham from the smoker and tent loosely with foil. Let it rest for at least 30 minutes before carving.
- Slice thinly against the grain and serve warm or at room temperature.
Notes
- Your home-smoked ham will keep refrigerated for up to 1 week. For longer storage, portion and freeze for up to 3 months. Always wrap tightly in butcher paper or vacuum seal.
