House Cured Buckboard Ham Recipe
Make House Cured Buckboard Ham Recipe in just 14h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cure & Brine
Smoking & Glaze
Finishing & Serving
Method
Cure & Brine
- 1
Prepare cure
In a saucepan combine water, kosher salt, pink curing salt, and brown sugar. Warm gently over low heat, stirring until salts and sugar dissolve completely. Remove from heat and stir in maple syrup. Let the brine cool to room temperature, then chill completely in the refrigerator (about 1–2 hours) before using.
- 2
Flavor sachet
In a spice mortar or with the side of a knife lightly crush the black peppercorns, juniper berries and pink peppercorns. Add the bay leaves, smashed garlic cloves and thyme sprigs to the brine once it is chilled.
- 3
Cure the pork
Place the pork butt/ham in a large nonreactive container or heavy-duty zip-top bag. Pour the chilled brine and aromatics over the meat, ensuring it is completely submerged. If needed, weigh the meat down with a plate. Refrigerate at 36–40°F (2–4°C) for 5–7 days, turning and massaging the meat every 24 hours so the cure distributes evenly. Smaller pieces: 4–5 days; larger pieces (above 5 kg): up to 7 days.
- 4
Rinse and dry
After curing, remove the meat from the brine. Rinse thoroughly under cold running water to remove excess surface salt. Pat dry with paper towels. Place on a wire rack set over a sheet tray and refrigerate, uncovered, for 12–24 hours to form a pellicle (a tacky, dry surface that helps smoke adhere).
Smoking & Glaze
- 5
Prepare smoker
Preheat and set up a smoker for indirect low-temperature smoking at 200–225°F (95–110°C). Use soaked apple wood chips (drained) for a sweet, mild smoke. If using a charcoal or gas grill, set it up for indirect heat and use a smoker box or foil pouch for the chips.
- 6
Season before smoking
Rub the surface of the cured ham with coarse ground black pepper, pressing lightly so it adheres. Place the ham on the smoker grate fat-side up.
- 7
Smoke the ham
Smoke the ham at 200–225°F (95–110°C) until the internal temperature reaches 150°F (66°C). This will typically take 3–5 hours depending on size. Monitor temperature with a probe thermometer and replenish wood chips as needed to maintain steady smoke.
- 8
Glaze and finish
About 20–30 minutes before the ham reaches target temperature, mix maple syrup, Dijon, brown sugar and apple cider vinegar in a small bowl. Brush a thin layer of glaze over the ham every 8–10 minutes to build a shiny, sticky surface. Continue until internal temp hits 150°F (66°C) and glaze is tacky. Remove ham from smoker and tent loosely with foil. Allow to rest 30–45 minutes — internal temp will rise a few degrees while resting.
Finishing & Serving
- 9
Carve
Unwrap the ham and transfer to a carving board. Using a sharp slicing knife, remove from bone (if desired) and slice thinly across the grain for tender pieces. For a classic brunch presentation, slice 1–2 mm thin for ham-forward sandwiches or thicker 3–4 mm slices for plated sides.
- 10
- 11
Safety note
Because pink curing salt is used, follow exact amounts and do not substitute. Ensure final cooking reaches recommended internal temperatures. Keep cured meat refrigerated and consume within recommended storage times.
