How to Cure & Smoke Pork Hams

Ham is an ideal meat to prepare for holiday gatherings or just for a fun family dinner. Although you can purchase your own cured and smoked ham from a grocery store, it is much more flavorful and fresh if you smoke and cure the meat on your own. Using a dry rub is easiest and will provide the ham with a good base before smoking.

Things You'll Need

• Ham
• Gloves, if desired
• 1 1/2 lb. salt
• 1/2 lb. sugar
• 1/2 oz. saltpeter (found at grocery stores)
• Large roasting dish
• Tinfoil
• Storage place (40 degrees F or below)
• Stiff basting brush
• Wood chips
• Coal
• Smoker
• Meat thermometer
• Heat gloves

Instructions

Curing a Ham

1. Use a ham that is fresh with not too much fat on the flesh. Also, keep the ham under 20 pounds. Put on gloves, if desired.

2. Mix the salt, saltpeter and sugar together, and divide it in half. Place one-half of the mixture in a storage container (you will be using it down the line) and the other half in a bowl. This is the curing mixture.

3. Place the ham, unwrapped, in a large roasting-style dish. Rub the curing mixture all over the ham, making sure to coat the whole surface. Once you've coated the ham with the mixture, cover loosely with tinfoil and put the ham back into storage at 40 degrees F or below.

4. Cure the ham for as long as desired. You can store a ham this way from five days to more than a year. In this case, after five days, remove the ham from storage. Rub the rest of the curing mixture all over the ham flesh. Place the ham back into storage and keep it there for another five days. As stated before, you can keep the ham in storage for as long as you want it to be cured for.

5. Remove the ham from storage. Place it in cold water in a sink to soak for about an hour. It is normal to see the salt coming off the flesh. After letting the ham soak for one to one and a half hours, remove it from the water.

6. Set the ham on a thick towel. Use a thick basting brush to scrape off any curing mixture you may see on the ham's flesh. Let dry for 10 minutes.

7. Place the ham back into a storage temperature of about 55 degrees F after it is dry. Keep it in this storage location for about one week to let the cure stabilize.

Smoking the Ham

1. Remove the ham from the storage area after a week. It is time to smoke the ham. Prepare the wood chips. You can use many different varieties, such as cedar or oak. They must be completely dry.

2. Soak the wood chips for an hour in a bowl of water that is at room temperature. Set on a clean towel.

3. Prepare the coals in the smoker by getting them hot and fiery. Once any flames die down, set the wood chips across the top of the coals, positioning them until you see them start to smolder and smoke a bit. Add as many wood chips as necessary, but do not stack them too much.

4. Set the ham in the smoker. Keep it shut for two to two and a half hours. When the internal temperature of the ham is about 130 degrees F (test with a meat thermometer), that is ideal. Anything over 150 degrees F may dry out the ham.

5. Add more wood chips as necessary to keep the smoker going. Remove the ham when finished.

Tips & Warnings

• If desired for added flavor, experiment with different spice rubs before putting the meat into the smoker.

• Keep children and pets away from the smoker so they do not injure themselves.

References

• Curing and Smoking Pork