View Full Version : Homemade Ham Brined and smoked on hickory

09-25-2017, 03:49 PM
3 hours on hickory:


Done smoking:






09-25-2017, 05:08 PM
Recipe? Please

09-26-2017, 02:38 AM
Please warn us next time. That there would be excessive drooling. I am hungry.

09-28-2017, 03:07 PM
The basic ham brine is as follows.

per 1 gallon of water add;
2/3 cup of Kosher salt
1/2 cup of Demerara sugar
2-4 Tb total of ham spices.
Ham spices for me are things like cloves, cinnamon, star anise, mustard seed, black pepper corns, bay leaf etc. You can use whatever you like or no spices at all.

Bring your brine to a boil with the sugar, salt and spices in then let it cool to fridge temperature. Now plop your pork in the brine and let it sit in the fridge for around 10 days. Make sure your brine is covering the pork or you're gonna have a bad time.

Wash the outside or your brined pork with cold water to remove the surface salt and set it on the smoker at the lowest temp your can achieve.

Have a digital probe in the middle of the pork and slow smoke that sucker till it hits 140f on the thermometer. Remove and wrap in heavy foil to rest for 45 minutes.

After the ham has rested slather that bad boy in glaze and you are ready to carve or store the ham. You can re-wrap the ham and store in the fridge for a couple days then reheat and re-glaze to serve or freeze and vacuum pack it.

This may seem like a lot of work, but you'll never buy a mass produced ham again. You can also reduce the amount of salt in your own ham which we prefer.