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Homemade Ham

Equipment

  • Food Safe, Food Grade, BPA Free Container

Ingredients

Meat for Ham

  • 1 Boneless whole or half pork loin
  • 1 Pork shoulder or pork butt

Curing Brine

  • 2 cups Dark brown sugar
  • 1 1/4 cups Kosher salt
  • 3 tbsp Curing salt (Prague Powder, Pink Curing Salt) Enough curing salt for 10-20 pounds
  • 2 tsp Red pepper flakes
  • 1 tsp Cracked black peppercorns
  • 12 whole Allspice berries
  • 12 whole Cloves
  • 1 Gallon Water divided into 4 quarts

Instructions

Curing Brine

  • Add brown sugar and salt to a large pot (large enought to hold 1 gallon of water). Heat and stir just enough to dissolve sugar and salt. Then add curing salt. Stir to mix.
  • Once salts and sugar are dissoved, turn off heat. Add cloves, allspice, red pepper flakes and cracked black peppercorns.
  • Finally, add remaining 3 quarts of cool water. This will quickly cool the brine and reduce wait time before adding to meat.

Cut Meat Into Hams

  • We’re not making one giant ham here. We’re making personalhams—smaller, more manageable, perfect for slicing, serving and sharing.
    Cut them into smaller portions—some thick, some thinner—soyou’ve got the right cut for the right occasion. A ham for a family gathering,one for a killer breakfast, another that’ll make a sandwich that putsstore-bought deli meat to shame.

Add Brine to Hams

  • Place sliced hams in plastic container and pour brine over meat. Place a plate on top to keep meat submerged in brine. Place in refrigerator.

Brine Hams

  • Brine the hams at 1 day per 2 pounds of meat. In the recipe video I have 16 pounds total, equalling 8 days of brining.

The Daily Ritual - Storing & Stirring

  • Stirring the brine every day helps ensure the cure is evenlydistributed, so every piece of meat takes on the right flavor and texture. Italso prevents any pockets where the salt and seasoning might settle, keepingeverything consistent. It doesn’t take long, but it makes a difference. Justgive it a good mix and make sure the meat stays fully submerged.

Smoking The Hams

  • Prepare your smoker for a low and slow cook. For best results, start smoking the hams at a temperature of 125 degrees for 4 hours. Then increase the temperature to 165 for 2 hours. Finally, increase the temperature to 220 until the internal temperature of the hams reach 140 degrees.
  • Remove from smoker and allow to cool several hours. Refrigerate then vacuum seal and freeze.