Homemade ham

Smoked Paprika Ham was part of my work lunch pack a few years ago when it was hard to find anything tasty that was ready-made. In the meantime, I’ve stopped buying it and prefer to make it at home, even though I don’t have a smoker. It’s the kind of dish that doesn’t require many tools, just a bit of time and attention.

Quick Info

Total Time: 5-6 days (most of the time is waiting)
Servings: 10-12, depending on the size of the pieces
Difficulty: easy to medium

Ingredients

- 1.5 kg thin ham (or pork neck with skin and a bit of fat)
- 200 g coarse salt
- 4 bay leaves
- 1 tablespoon black peppercorns
- 6-8 allspice berries
- 1 head of garlic
- 3 tablespoons sweet paprika
- 1 teaspoon hot paprika (optional, to taste)
- 2 liters sour cabbage juice (or water, if you don’t have it)
- kitchen twine

Preparation Method

1. Rub the ham well with coarse salt on all sides. Use the entire amount without worrying that it's too much – the meat will absorb as much as it needs.

2. Place the pieces in a large container, making them as compact as possible. Cover the container with a lid or a plate and refrigerate (in the fridge or a cool pantry). Leave it like this for 3-4 days. Turn the pieces daily to ensure even salting and prevent too much liquid from accumulating underneath.

3. Remove the ham and rinse it quickly under cold running water. Put it to boil in a large pot with the sour cabbage juice or water if you don’t have it. Add the bay leaves, pepper, and allspice. Do not add salt, as the sour cabbage juice and the already salted ham are sufficient.

4. Simmer on low heat until a fork easily pierces the skin – usually, this takes 60-90 minutes, depending on how thick the pieces are. Do not let it boil too hard to avoid falling apart.

5. Remove the ham onto a rack or tray and let it drain and cool to room temperature.

6. Crush the garlic (chop it finely or press it) and rub the ham thoroughly with it on all sides. Don’t miss any area; the garlic provides an important layer of flavor.

7. Mix the sweet and hot paprika. Generously dust the ham so that it is evenly coated. It’s easier to do this while the meat is still slightly moist from the garlic.

8. Tie each piece with twine so that it can be hung. Hang it in a cool, airy place for at least 24 hours. I usually leave it for one day, sometimes two if I have thick pieces.

9. Once it has dried on the surface, you can wrap it in parchment paper, then place it in a bag or box, and keep it in the freezer.

Why I Make This Recipe Often

I prepare it often because it can be stored well for a long time, doesn’t require a smoker, and doesn’t have complicated ingredients. When I want something salty and hearty for sandwiches or platters, it’s readily available. The taste is similar to homemade smoked ham, but the method is simple and easy to control at home.

Tips and Variations

Tips

- If using a fatty neck, simmer it on very low heat to prevent it from becoming too soft.
- The salt should be coarse, not fine.
- In very warm places, the drying time can be shortened. If it’s very humid, leave it longer, but not more than 2 days to avoid an odd taste.
- If making multiple pieces, check each one while boiling, as they don’t all cook through at the same rate.

Substitutions

- Fresh garlic can be replaced with powder, but it won’t have the same intense flavor.
- Sour cabbage juice can be replaced with plain water. The flavor will be milder, but it works.
- Hot paprika can be omitted or only sweet paprika can be used for those who don’t tolerate heat.
- Allspice is optional but adds a pleasant note.

Variations

- Add coriander seeds or a bit of thyme while boiling for a different flavor.
- You can rub the ham, after boiling, with a little ground pepper, not just paprika.
- If you have a smoker, smoke it for 4-6 hours after step 4, then dry normally.

Serving Ideas

- Sliced thinly on dark bread.
- As part of a cheese platter with red onion and pickles.
- In simple sandwiches with mustard and pickles.
- Sliced over warm polenta.

Frequently Asked Questions

1. Can I use a different meat than ham or neck?
Yes, but it’s important to choose a piece with skin and a bit of fat for texture. Certain cuts of shoulder or neck work, but they won’t yield the same result.

2. Is it too salty in the end?
No, unless you leave it for more than 3-4 days to cure. After boiling, the excess salt is washed away, and if you use sour cabbage juice, the taste is balanced.

3. Can it be frozen without drying out?
You can freeze it directly after boiling and cooling, but the texture is better if you let it dry for at least a day beforehand.

4. How long does it last in the fridge?
About a week, well wrapped. For longer periods, the freezer is safer.

5. Can I skip the paprika?
You can, but the layer of paprika and garlic provides the specific flavor. Without them, it’s just salted boiled meat, less aromatic.

Nutritional Values

One serving (approx. 100g): 380 kcal, 35g fat, 2g carbohydrates, 17g protein. The fat content depends greatly on how much neck or ham you’ve chosen. It contains no sugar or gluten ingredients.

Storage and Reheating

After drying, wrap each piece in paper and then in a bag or box. It lasts in the freezer for 3-4 months without issues in taste or texture. In the fridge, it can be kept for 6-7 days. For serving, thaw in the fridge, do not force at high temperatures. It doesn’t need reheating; it’s meant to be eaten cold or at room temperature. If you want to add it to hot dishes, add it at the end, do not boil it again.

In a pot, we place the ham rubbed with plenty of salt, cover the pot, and let it sit for 3-4 days, during which we turn the pieces of ham. After this time, we boil them in a pot with water or cabbage juice in which we have added bay leaves, pepper, and allspice (without salt). We let it boil until a fork easily goes into the skin. We take out the ham, place it on a grill to drain, rub it with very finely crushed garlic, and then dust it with paprika. We let it dry hanging with thick string for a day, after which we wrap it and place it in the freezer.

 Ingredients: thin ham or bacon coarse salt 4 bay leaves 1 tablespoon of peppercorns a few allspice berries 1 head of garlic a mix of sweet and hot paprika cabbage juice or water if you don't have it

 Tags:  homemade ham