Name: Homemade smoked and poached ham
Prep time: 45 h
Cook time: 9 h 30 min
Yield: 6
Ingredients: 5 kg of pork ham without skin; 90 g - 5 tablespoons of salt; 60 g - 3 tablespoons of curing salt; 5 g - 1 teaspoon of sugar; 5 bay leaves; 8 pieces of allspice; 5 pieces of juniper; 10 grains of mixed peppercorns; 5 liters of water; 2 cloves of garlic; 3 bay leaves; 10 grains of mixed peppercorns

Smoked homemade ham delights with its juiciness and delicate, pink interior. It is characterized by a subtle flavor and aromatic scent that stimulates the senses. This is a perfect example of how traditional methods can transform ordinary meat into a true feast for the palate. Ham and other homemade specialties, such as smoked sausages, are excellent proof that the best flavors are created by ourselves in the comfort of our home.

INGREDIENTS

Meat:

5 kg of pork ham without skin

Curing:

90 g - 5 tablespoons of salt
60 g - 3 tablespoons of curing salt
5 g - 1 teaspoon of sugar
5 bay leaves
8 pieces of allspice
5 pieces of juniper
10 grains of mixed peppercorns
5 liters of water
2 cloves of garlic

Poaching:

3 bay leaves
10 grains of mixed peppercorns

TOOLS

Borniak smoker
Meat injection syringe

RECIPE

Curing process:

Wash and dry the ham with a paper towel.
Crush the curing ingredients in a mortar and divide into two parts.
Rub the first part of the mixture onto the ham on all sides, place it in a stoneware pot* and set aside in a cool place for about 24 hours**.
After 24 hours, boil water and add the second half of the spice mixture to the boiling water, then cool down.
Prepare a syringe with a needle for meat injection.
Inject the ham with the brine in four places, using 120 ml of brine.
Pour the prepared brine over the ham, cover tightly, and leave in a cool place** (4°C - 6°C) for 5 days.
During curing, turn the meat once a day.

*container – if you do not have the appropriate container, you can use a zip-lock bag.

** you can place the ham in the fridge where the temperature will be maintained at the appropriate level.

Smoking process:

Remove the ham from the brine, rinse it with cold water and dry with a paper towel.
Place the meat in a charcuterie net or tie with string and place it in the smoker.
Set the temperature to 30°C, turn on the dehumidifier for 4 hours.
Connect the smoke generator, set the temperature to 50°C and smoke for 3 hours.
Raise the temperature to 70°C and smoke for 1.5 hours.

Poaching process:

Pour water into a large pot.
Add spices to the water and heat to 90°C*.
Place the ham in hot water for 90 minutes until the internal temperature reaches 65-70°C.
Remove the ham from the water, dry it with a paper towel, and wait for it to cool.

* when poaching, ensure the water is hot but not boiling.