Meat and cold cuts
9 February 2026
Homemade smoked ham - smoke-out
Category:
Meat and cold cuts
Difficulty:
Medium
Servings:
4
The perfect ham recipe? We’ve got a way to do it! Just choose natural ingredients and spend a moment preparing it in the comfort of your home. Perfect taste, beautiful color, and a wonderful aroma—these are just some of the advantages of homemade cured meats. Become a charcutier with us and delight your family with delicious treats!
Notes
Recipe for smoked ham
How to make smoked ham at home?
Preparation:
Prepare a curing brine from 1 L of water, the herb blend for beer ham, saltpetre, salt, and crushed garlic, then submerge the ham in it for two weeks. After this time, take the meat out, put it into butcher’s netting, and dry it.
The ham prepared this way is ready for smoking—ideally in a home smoker, or alternatively on a grill. If you use grilling equipment, place the ham on the grate, arrange the wood chips on an aluminum tray, and set it directly on the hot briquettes so the ham smokes in the aromatic smoke produced by the chips. If you want the ham to be ready to eat right after smoking in the smoker, continue until the internal temperature of the meat reaches 70-75°C.
Note!
You can also finish smoking after one hour and then poach the ham in hot water at 70-75°C, adjusting the poaching time to the weight of the ham (1 hour per 1 kg).
Enjoy! ...because homemade is better!
