How To Make Homemade Smoked Ham - Recipe


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    How To Make Homemade Smoked Ham Recipe

    How To Make Homemade Smoked Ham - Recipe

    Learn how to make homemade smoked hams with Walton's and Meatgistics. Read the highlights here, and then post your comments or questions below.

    Hanging Before Smoking

    What Is Ham?

    Ham comes from the upper portion of a pig’s hind leg. It is made into a smoked and cured meat product by salting, curing, or injecting and then smoking. It can be made as a whole muscle meat product or it can be made into a boneless re-structured product. This recipe will cover making a whole bone-in ham.

    Hanging After Smoking

    Meat Block

    24 lb Bone-in ham

    Additives

    Excalibur Country Brown Sugar Cure
    0.5 oz California Ham Spice
    0.24 oz Sodium Erythorbate
    2 oz Cold Phosphate
    2 gallons Ice Cold Water (38° F or less)

    Process (Inject or Brine)

    Water - Before you prepare your brine or pickle there are a few things we need to point out about the water you are going to use. At the time of preparation the water needs to be between 29 and 35 degrees F, and it should not be “hard” water and must be purified or potable water, so very low microbial levels. We recommend using either distilled or purified water, but tap water can be used but it should be placed in refrigerator overnight to allow it to cool down to around 35 degrees and allow any added chlorine to evaporate and not be added to your meat product.

    Injection - To prepare the injection first dissolve 2 oz of Cold Phosphate for every 25 lb of Ham you are curing in 2 gallons of cold water and mix until it is totally dissolved. The phosphate must be the first ingredient added for it to be effective. Then add 2 lb of the Country Brown Sugar Cure, .5 oz of California Ham spice and .015 lb (.24 ounces) of sodium erythorbate and inject the ham until it is 20% of its green weight. For example a 20 lb ham should weigh 24 lb after pumping. We recommend a 14 point injection for a ham, starting at the thinner side inject near the end once on each side and then move up the ham making 4 more injections in a straight line until you reach the thicker end. Once you reached the thicker end, which should be your 6th injection, make 8 more evenly spaced injections around the end of the ham in a clockwise direction. Once you are done injecting you need to create a 50% strength pickle to cover your ham in while it cures in the cooler. To do this mix 1 lb of Country Brown Sugar Cure with 2 gallons of cold water and hold the ham overnight in a cooler around 38°.

    Brining - Submerge ham into a solution containing 1 lb of Country Brown Sugar Cure per 1 gallon of water. Hold in the refrigerator or cooler for 5 to 7 days. Thoroughly rinse the ham, place in meat netting, and hang in the smokehouse to cook.

    Holding - When we make products at Walton’s, we find the easiest container to use for any type of brining, curing, marinating, or soaking of meat products, to be done with a combination of our Stark Marinating Bucket Liners and our Food Safe Storage Containers and Marinating Buckets. Simply place a Stark Bucket Liner in the Food Storage Container, place our ham into the bucket liner, pour in enough cover brine solution to completely cover the ham, grab the excess part of the liner and squeeze out any air, and then tie the end of the bucket liner closed. Next, place the lid on the container, and then we can place the whole thing in our refrigerator overnight.

    Stuffing

    Stuff the ham into a casing like Ham Tubing or Versanet and hang in the smokehouse. The Versanet is flexible enough to easily fit over the ham without needing a Roast Tyer.

    Thermal Processing & Smoking

    Stage 1 - Set smokehouse temp to 120° F for 1 hour
    Stage 2 - Start smoke and increase smokehouse temp to 140° F for 2 hours
    Stage 3 - Increase smokehouse temp to 150° F for 2 hours
    Stage 4 - Increase smokehouse temp to 160° F for 4 hours
    Stage 5 - Increase smokehouse temp to 190° F and cook until internal meat temp reaches 160° F
    Stage 6 - Shower ham with water to cool product quickly and lower internal temp to 115° F or less*

    Cooling

    After showering or placing in an ice water bath hold at room temp for approximately 1 to 2 hours before moving to refrigerator or vacuum packaging

    Additional Tips

    • To increase your humidity for a better looking final product, place a small pan of water in the bottom of the smokehouse or oven during the entire cooking cycle
    • If you cannot shower the product, instead place into an ice water bath to lower the internal meat temperature
    • If you are cooking in an oven and cannot add smoke, trying using Hickory Smoke Powder as a substitute
    • While a traditional cover brine or pickle can be done with hams it is very difficult to do correctly because of the thickness of the ham. Often, the cure in the brine will “gas out”, which means before the cure and nitrites can fully penetrate to the center of the ham, the nitrite will break down into nitric oxide gas before it can penetrate all the way to the center of the ham, and then it is released from the brine into the air. The best way to make a properly cured ham at home is to inject it.

    Try Using Other Excalibur Seasoning Cures

    You can use other types of cures for a different flavor profile. Use the same process as described above, but change the cure usage per the specific requirements of the other cures


    Shop waltonsinc.com for Ham Cures

    Shop waltonsinc.com for Meat Additives

    Shop waltonsinc.com for Meat Netting

    Shop waltonsinc.com for Injectors

    Shop waltonsinc.com for Brining Containers




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Recent Posts

  • T

    MMMMMM I was going to add Citric acid so maybe I’ll adjust and maybe do half one way.
    Thanks for info.Tarp.

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  • @tarp First, I think you are wise to go with the 1/2 to 10 lb ratio if you haven’t tried that cheese yet it is extremely hot! Very good tasting but it is nothing at all like our Hot Pepper cheese which tastes more like pepper jack, this stuff deserves its name in my opinion.

    As for the flavor, I think they will match up fairly well. That might change if you use encapsulated citric acid, I can see the tang from the acid maybe not going so well with the Ghost Pepper Cheese. However, I also like adding Citric Acid when I make Habanero Lime snack stick so tang and heat aren’t necessarily a bad match, just something to think about!

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  • T

    I’m going to make some pepperoni sticks in a few days and was wondering if anyone has added ghost pepper high temp.cheese to the excalibur product. My wife thinks not . I’m talking 1/2 lb to 10lbs meat.
    But we like it hotter than most people but it might not flavor it correctly.???

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  • Smores Will it BBQ? Smores!

    In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Smores and letting you know if it will BBQ or not!

    Prep Time

    5 Minutes

    Cook Time

    10 Minutes

    Ingredients

    Marshmellows
    Graham Cracckers
    Chocolate

    Utensils Needed

    Foil Pan

    Instructions So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are going to try BBQing Smores!

    Obviously, Smores will BBQ, doing them on a grill is basically the same process as over a fire but doing it on the BBQ might have a few advantages. With normal smores, you are relying on the heat from the marshmallow to melt the chocolate and you can only do a few at a time.

    Some people might say doing it this way takes all the fun out of it, the messy gooey fingers are part of it and if you have kids I’m sure that’s true but if you are making larger quantities for a dessert then this is the way to go. We lined the bottom of a foil pan with graham crackers then we laid a few pieces of chocolate on top of those and put the marshmallow ontop of that. We left the top layer of graham crackers off until just before it was done so we could easily monitor their progress.

    We did a few where we cut a slit in the marshmallows and inserted a small piece of chocolate to see if that made any difference in the finished appearance.

    We had our grill running at 450° and we let them cook for about 10 minutes.
    I sprinkled some Cinnamon toast shake on these and just like always that made things a lot tastier!

    So, Will it BBQ?

    So, in the end, is this any better than doing it over a fire? Well that depends, if the little ones want to use something like the Fire Fishing Pole and make an evening of it then this might take some of the fun out of it. However, if you are just wanting to make some delicious gooey smores for a lot of people then this is the way to go!

    Shop Walton’s for Broil King S 590 Weston Pro Series #32 Meat Grinder XXXXXXXXX Hi-Temp Ghost Pepper Cheese Hi-Temp Cheese

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  • @mesbilawson That’s awesome, hope your next batch is as good as the first!

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  • M

    @jonathon Thank you so much. We are very excited to make more snack sticks. We ordered more supplies today!

    read more

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