This home-cured and smoked ham recipe is wet brined and then smoked and glazed to perfection for an incredible meal to serve to friends and family. You will be blown away by the flavors of this homemade ham.
Cured ham is one of many methods to help preserve pork. I used a wet brine to cure the pork to enhance the flavor and give it that coveted “pink ham” look. When purchasing this, you must ask for a “Fresh” bone-in ham. This is sometimes known as a green ham. If you ask your butcher for a regular ham, they’re going to take you to the section with already cured and smoked hams.
Smoked ham is ham that has been wet-cured and smoked until it reaches an internal temperature of 155°. Halfway through the process of smoking, the ham is typically basted with a glaze to help caramelize the outside pork to form a bark as well as help flavor it up.
PRINT OFF THIS RECIPE AT:
Ingredients for this recipe:
• 1 gallon water
• ½ gallon apple cider
• 1/4 cup molasses
• 2 tablespoons pickling spice
• 2 1/2 tbsp #1 curing salt
• 2 cups packed light brown sugar
• 1 ½ cups sea salt
• 1 tablespoon whole cloves
• 1 gallon ice
• 12-15 pound fresh ham
• 2 cups glaze
LINK TO THE EQUIPMENT I USE MOST OFTEN:
FOLLOW ME:
Facebook:
Instagram:
Pinterest:
LIKE MY CONTENT AND WANT TO SHOW SUPPORT? BUY SOME SWAG AT:
https://www.billyparisi.com/shop/
