Smoked ham
Classic smoked ham is a flavor everyone loves! If you care about your health and that of your loved ones, and you want products without enhancers and artificial additives on your plate - make it yourself. It’s really very simple, and we’ll be happy to guide you through the entire process!
Notes
Smoked ham recipe
Preparation:
Prepare a curing brine by mixing water with saltpeter, salt, and sugar.
Inject the ham in several places with part of the prepared brine (approx. 60 ml per 1 kg of meat). Place the meat in the remaining brine. It is important that the brine covers the meat - if 1 L of water is not enough, add a little more, remembering to proportionally increase the amount of salt as well.
Place everything in the refrigerator and leave for 10 days.
After this time, remove the ham and place it in meat netting - for this, it will be most convenient to use a meat netting applicator, which will significantly facilitate this process.
Set aside or hang the prepared ham at room temperature (up to max. 24⁰C) to dry. To speed up this process, you can use a fan blowing cold air.
Next, poach the ham by placing it in water at 75⁰C and maintain this temperature until the center of the ham reaches 68⁰C. Use a probe thermometer to measure the temperature.
When the aforementioned internal temperature is reached, you can transfer the ham to cold water for 15 minutes, which will close the pores and keep the ham juicy.
