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.

    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.

    Recipe For Homemade Smoked Ham

    Meat Block

    20 lb bone-in ham


    Excalibur Country Brown Sugar Cure
    0.5 oz California Ham Spice
    5 oz Sure Gel Binder
    50 oz Cold Water

    Process (Inject or Brine)

    Injection - Dissolve 6.5 oz Country Brown Sugar Cure, California Ham Spice, and Sure Gel Binder in ice cold water. Thoroughly inject ham with brine solution. Hold overnight in a refrigerator. Place in meat netting and hang in smokehouse to cook

    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.

    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*


    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, just 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

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    Download a PDF Recipe for Smoked Ham

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