Cheese calculator
Winemaking
A well-prepared, delicious ham is, for many lovers of cured meats, the true and irreplaceable queen of the table, without which no real Easter breakfast can do. Ham is—without exaggeration—the quintessence of culinary traditions and a unique, irreplaceable flavor. Some prefer juicy hams, others drier ones; some enjoy ham with a bit of fat, others the leaner kind. Whenever there’s an occasion to feast with family and friends, the appearance of an appetizing ham always arouses more or less concealed enthusiasm. It’s no wonder—ham has not only that unique taste and aroma, but also that mysterious “something” that often evokes beautiful memories… These are usually memories of pleasant moments spent sampling holiday dishes proudly set out on the family table. And with the next holidays approaching, it’s worth thinking about ham… Or better yet, make it yourself! Homemade smoked ham—you won’t find a better one in the store. The recipe is simple—just a bit of time and a home smoker.
Speaking of memories—I still vividly remember a childhood trip when my grandparents and I were hosted by lovely folks near Zakopane. There was a beautiful view of the meadows and mountains, and there was a backyard smokehouse… I will never forget the wonderful look, taste, and aroma of the hams smoked there.
Your ham can be just as memorable—so let’s get to it!
Ham recipe
Preparation:
Trim the ham of any imperfections so it forms a fairly neat piece. Prepare a curing brine (1 L water, saltpetre and salt) – it is important that there is enough to cover the meat. If 1 L of water is not enough, add a bit more, remembering to increase the amount of salt proportionally.
Inject the ham in several spots with the prepared brine (about 5 injections). Place everything in the refrigerator and leave for 7–8 days. After this time, take out the ham and place it in meat netting. Hang it at room temperature (up to 24°C) to dry off. To speed up this process, you can use a fan blowing cold air. You can also leave the ham overnight—it's worth lowering the room temperature then, e.g., by cracking a window.
Once the meat is well dried, you can start smoking. For this, we recommend using beech–alder wood chips. Smoke the ham at 40–60°C until it develops the right color (light brown–orange), which will take about 3–4 hours.
Next, poach the ham by placing it in water at 75°C and maintain this temperature. Poach until the center of the ham reaches 68°C. Use a probe thermometer to measure the temperature. Once the mentioned internal temperature is reached, transfer the ham to cold water for 15 minutes; this will close the pores and make the ham juicy.
