Home-made smoked ham

The ham came out juicy and pink inside, with a delicate flavour and aromatic smell. You can prepare ham and other specialties at home.

Ingredients
Meat
  • 5 kg pork ham without skin
 Brine
  • 5 tbsp. salt
  • 3 tbsp. curing salt
  • 1 tsp. sugar
  • 5 bay leaves
  • 8 pcs. allspice
  • 5 pcs. juniper
  • a few grains mixed-colour pepper
  • 5 litres water
  • 2 cloves of garlic
Scalding
  • 3 bay leaves
  • a few grains mixed-colour pepper
Curing

Szynkę umyć i osuszyć papierowym ręcznikiem. W moździerzu utrzeć składniki do peklowania i  podzielić na dwie części. Pierwszą częścią natrzeć szynkę z każdej strony, włożyć do garnka kamiennego i odstawić w chłodnym miejscu na około 24 godziny. Do garnka wlać wodę i doprowadzić do wrzenia, dodać drugą połowę przygotowanej mieszanki przypraw i wystudzić.
Przygotowaną solanką zalać szynkę, szczelnie przykryć i pozostawić w chłodnym miejscu od 4°C do 6°C na 5-7 dni. Podczas peklowania obracać mięso raz dziennie. Dzień przed wędzeniem, nastrzyknąć szynkę solanką, z peklowania.

Wędzenie

Wash the ham and dry it with a paper towel. Grind the cure ingredients in a mortar and divide into two portions. Rub one portion all over the ham. Put the ham into a stone pot and leave in a cool place for about 24 hours. Fill another pot with water, bring to the boil, add the other portion of ground spices and leave to cool.

Immerse the ham in the brine, cover it and place in a cool place (between 4°C and 6°C) for 5-7 days.

During the curing, turn the meat over once a day.

The day before smoking inject the curing brine into the ham.

Smoking: After this time, put the ham in a bowl of water and soak for about 2 hours, then clean thoroughly.

Fill the meat into netting, or tie a string around it, and place it in the smoker.

Set the temperature to 30°C, switch on the drier and dry the ham for 3-4 hours.
Next, change the temperature to approx. 40°C and smoke for about 3 hours. After that, raise the temperature to 70°C for 1.5 hours. Then change the temperature to 90°C and smoke for about 60 minutes.

The length of smoking time may vary depending on the size of the ham. It’s best to use a thermometer to check if the temperature inside the meat has reached 65-70°C.

Scalding

Fill a large pot with water, put in the spices and preheat the water to 90°C. Immerse the ham in water and wait till the temperature inside the meat reaches 65-70°C.
During the scalding, make sure that the water doesn’t boil.
Put the scalded ham into cold water.

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