I have loved smoked ham ever since I was a young boy.
I have always been drawn to the delicious smoky smoked ham flavour. Nowadays it reminds me of my childhood.
Growing up my family was huge on a smoked ham at Christmas time.
We would always have a gigantic ham centrepiece at the Christmas table. That would lead into leftover ham sandwiches for weeks on end (yum!!)
For those of you who have never cured a ham before this recipe will also serve as a guide on how to cure a ham, you will be surprised at how easy it is.
Charlies Hot Tip
12 hours of hot smoking is a long one! You need something that can stand up to the test & hold the temperature for this duration!!
This guide includes two different techniques, each offering a different layer of flavour to the ham.
First off curing in brine, then injected with brine, cold smoking and finished off with a hot smoke. It sounds tricky, but it’s not.
According to Steve from Barbecue Bible, cold smoking process gives the ham a deeper, more flavorsome smoke flavour. This is because the cold smoke drives deeper into the meat than hot smoke. The main job of the hot smoke is to finish off the cooking process.
Second, you can inject the meat. Injecting doesn’t so much add flavour but help keep the ham moist and helps speed up the curing process.
The kids love it when I make this one, they always take leftover sandwiches to school.
I hope your family enjoys this smoked ham as much as we do!
The Smokehouse Shoulder Ham Recipe
How To Serve My Smoked Ham
This ham can be served hot straight out of the smoker. I think its delicious with a side of garlic green beans and a big helping of mashed sweet potato.
Have some leftovers? Of course you do! I think thinly sliced is perfect for sandwiches (with that leftover potato salad and some mustard!!).
My favorite way to have this ham is cold between two pieces of fresh buttery bread!
If you are storing the ham make sure to let it rest until it’s at room temperature, then cover and refrigerate. You can refrigerate for up to 1 week.
Making smoked ham takes a little bit of prep time and planning, however, I guarantee you that the end result is totally worth it.
I like to get the ham brining on a Saturday and eat the following Sunday, it’s a great Sunday evening meal in summer.
Not to mention the leftover sandwiches at work and for the kids at school on Monday and Tuesday!
If you have your own smoked ham, cured ham or double smoked ham recipes I would love to hear about it!
Happy smoking everyone
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