Because let’s be honest, the art of smoking ham probably requires some kind of a degree in meat chemistry or something, right?
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Just as is the case with bacon, the process of making Smoked Ham at home could not be easier.
Granted, the whole process does require a little bit of time, but asks for so very little attention, it basically makes itself.
In short, this is pretty much how it goes.
- Make brine (Can you bring water to a boil? You can make a brine!)
- Let brine cool. (You be passive)
- Submerge meat in brine, leave it for 14 days. (Again, you be passive)
- Remove meat from brine, rinse well (WOO! ACTION!)
- Plunge meat in hot water bath for 25 minutes (A bit of action, followed by more waiting)
- Soak wood chips for 1 hour (A bit of action, followed by more waiting)
- Make wood chip pouches (Yay! Real action this time! No origami skills required, I promise!)
- Throw meat and wood chip pouches on outdoor grill (or smoker, if you have one)
- Wait… change pouch, wait… change pouch, wait… repeat several times over the course of about 6 hours
- Enjoy your very own Homemade Smoked Ham, made entirely from scratch! (DEFINITELY: ACTION!)
Let’s go, let’s make this together. You’ll see, it’s such an incredibly rewarding experience, you’ll probably never want to buy ready-made ham ever again…
I say if you’re gonna go through all the
trouble waiting time of making your own ham, you might as well go BIG! So go ahead and get the whole pork butt or shoulder or leg.If you’re like me, you’ll probably want to have your butcher remove the bones for you, but make sure you hang on to them: you can use them later to make delicious broth!
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