Simple Home Smoked Ham

In my previous post I outlined how I make bacon from our home-grown pork; to make ham, I use the same basic recipe, with just a couple of tweaks:

1.Cure the meat for a longer period of time. Since it's a bigger cut of meat, I like to cure it for three days instead of just one, which gives the salt more time to permeate the pork.

2. The other change was for my husband's preference. In my first attempts at curing ham, I followed the bacon recipe exactly, just leaving it in the refrigerator longer, as I said. When I made a pot of potato soup, however, my husband requested that I leave out the maple syrup when I make ham - the sweet flavor just didn't taste right in the savory soup. So I changed that as well, and the recipe became even more simple: just salt and smoke.

Simple Home Smoked Ham

2 pounds pork roast
3 Tbsp salt (I use canning/pickling salt because of the finer texture)
Smoke as in the bacon recipe, again to an internal temperature of 160 degrees. This will take a little longer than for the bacon due to the thickness of the meat.
Feel free to adjust the recipe to whatever size cut of meat you have; just try to keep the same meat to salt ratio.

I should note that the finished ham will be fully cooked in the smoker; no further cooking is necessary, so you can go ahead and slice it for your sandwiches!



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