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Winemaking
Smoked ham always brings to mind a big table, calm, and that distinctive aroma you can smell even before it hits the board. And the best part is you don’t need a special occasion to make it at home. The key is the right brine, proper drying, and patience — which always pays off. Few people know that in the past juniper was added to ham not only for flavor, but also to help the meat stay fresh longer.
Recipe for smoked ham
Preparation:
- In a saucepan, bring the water to a boil with rosemary, juniper, bay leaves, nutmeg, and curing salt. Simmer for about fifteen minutes, then cool completely.
- Draw the cooled brine into the injector and thoroughly inject the ham in several places.
- Transfer the meat to a pot, sprinkle with sweet paprika, pepper, and granulated garlic, then pour in the prepared brine.
- Refrigerate the ham for at least seven days, making sure it is completely submerged.
- After curing, remove the ham, pat it dry with a towel, and place it in a meat net using the applicator. Tie tightly and hang for 24 hours to dry well.
- Then smoke at 50–65°C until a golden-brown color develops, for about 3–4 hours. For smoking, we recommend using cherry wood chips or beech wood chips.
- Poach the smoked ham in water at 75–80°C until it reaches 58°C at the center.
- Slice and serve as the perfect homemade cold cut.
Enjoy! ...because homemade is better!
