1. Deboning the ham:
– Start by deboning the ham, removing any excess fat or connective tissue. This step ensures even curing and allows for easier slicing later on.
– Once deboned, shape the ham into a neat and compact form.
2. Preparing the ham for curing:
– To prevent the ham from losing its shape during the curing process, create a lip at the front of the shelves where you’ll be placing the jars. This lip will ensure that the ham stays in place when moving up and down the stairs.
– Place the deboned ham in a netting, which can be challenging. One trick is to use a thin plastic cutting board to form a funnel, guiding the ham into the netting.
3. Curing the ham:
– In a large container or food-safe plastic bag, combine all the ingredients for the curing brine: water, kosher salt, brown sugar, white sugar, cure _1 (Prague powder), pickling spice, and juniper berries.
– Heat the water to dissolve the ingredients, but allow the brine to cool completely before adding the ham.
– Submerge the ham in the prepared brine, ensuring it is fully covered.
– Place the container or bag with the ham and brine in the refrigerator for two weeks, allowing the flavors to penetrate and the curing process to take place.
4. Smoking the ham:
– After the two-week curing period, remove the ham from the brine and rinse it thoroughly under cold water to remove any excess salt.
– Place the rinsed ham in the refrigerator overnight to dry. This step is important as the dry surface will allow the hickory smoke to adhere to the ham more effectively.
– Preheat a smoker to 225 degrees Fahrenheit and add hickory wood chips for smoke.
– Place the cured ham in the smoker and smoke it until it reaches an internal temperature of 145 degrees Fahrenheit. This typically takes several hours, depending on the size of the ham.
5. Resting and slicing the ham:
– Once the ham reaches the desired internal temperature, remove it from the smoker and let it rest for a few hours to allow the flavors to settle.
– After resting, place the ham in the refrigerator overnight to further enhance the texture and flavor.
– Remove the netting from the ham and slice it into desired thickness.
Congratulations on your homemade hickory-smoked ham! The process of deboning, curing, and smoking has resulted in a flavorful masterpiece that will impress and delight.
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