House Cured & Smoked Ham Recipe
Make House Cured & Smoked Ham Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cure Mixture
Ham
Smoking Wood
Method
Preparation of Cure
- 1
Make the Cure Mixture
In a large mixing bowl, combine kosher salt, brown sugar, sodium nitrate, ground black pepper, garlic powder, ground mustard, and ground allspice. Mix well until all ingredients are evenly incorporated.
- 2
Prepare the Ham
Take the bone-in pork ham and pat it dry with paper towels. Ensure there's no moisture on the surface.
Curing Process
- 3
Apply the Cure
Rub the cure mixture generously over the surface of the ham, ensuring to coat all sides and any crevices. Use all of the mixture.
- 4
Refrigerate
Wrap the seasoned ham in plastic wrap or place it in a large resealable plastic bag, and place it in the refrigerator. Allow to cure for 7 to 10 days, turning the ham every day for even curing.
Smoking Process
- 5
Prepare the Smoker
Soak hickory wood chips in water for at least 30 minutes before starting to smoke. Prepare your smoker according to the manufacturer's instructions.
- 6
Smoke the Ham
Once the ham has cured for 7 to 10 days, remove it from the refrigerator and rinse off the cure mixture under cold water. Pat dry. Place the ham in the smoker and add the soaked hickory wood chips. Smoke at a temperature of 225°F (107°C) for approximately 6 to 8 hours, or until the internal temperature reaches 150°F (65°C).
- 7
Rest the Ham
After smoking, remove the ham from the smoker and allow it to rest at room temperature for at least 30 minutes before slicing.