Smoked ham
After slaughtering the pig, one of the first things we do is choose the good pieces of ham. I like to have some meat mixed with the bacon, not just pure fat. I usually salt them on the same day to prevent the meat from being uncovered. Brine has never been absent in our home, and the smokehouse is still used every winter.
Quick Info
Total Time: 3-5 days (including salting and smoking)
Servings: 12-15, depending on the size of the pieces
Difficulty: medium (requires attention to detail and time for smoking and salting)
Ingredients
4-6 pieces of pork ham with skin, each weighing 1-2 kg (I prefer pieces with meat and fat, not just bacon)
cold water – enough to completely cover the meat in a large container
granulated salt (about 80-100 g of salt per liter of water; I adjust to taste if I don’t use natural brine)
(optional) 3-5 crushed garlic cloves for extra flavor
(optional) a few peppercorns or bay leaves
beech wood for smoking
Preparation Method
1. I choose and clean the pieces of ham. I remove excess fat if there is too much, leaving the skin on and portioning them to a suitable size for the container in which I will salt and smoke them.
2. I prepare the brine. If I have spring brine (like the one from Baicoi), I use it directly. If not, I dissolve granulated salt in cold water – enough to cover the meat completely. The brine should be well-salted, almost unable to dissolve more salt (like a saturated brine).
3. I place the pieces of ham in a spacious container, ensuring they are not crowded. I pour the brine over them to cover them entirely. If I’m adding spices, I do so now.
4. I cover the container and let it sit in a cool place overnight (ideally 24 hours if the pieces are thick). If they stay longer, it’s not a problem; the ham won’t be too salty because it will absorb exactly what it needs.
5. I take the ham out of the brine and let it dry for a few hours until no more water drips and the surface is dry to the touch.
6. I tie the pieces in pairs (or one alone if they are larger) with sturdy string and hang them in the smokehouse. I use beech wood; the fire should be gentle, producing more smoke than embers.
7. I smoke the ham for two days, a few hours each day (usually 4-5 hours in the morning or evening). I watch the color – I don’t want it to darken too much. About halfway through, I turn them for even smoking.
8. After smoking, I place the ham back in a clean container (food-grade plastic barrel or a special tub), pour fresh brine over it, and keep it cool. It lasts well for several months, doesn’t go rancid, and doesn’t develop an unpleasant taste.
Why I make this recipe often
I prepare smoked ham every winter because it keeps well for a long time without issues. It’s easy to control the salt and smoke to taste. I use it for sandwiches, omelets, beans, or simply as a snack. It doesn’t require preservatives or additives, and I know exactly what I’m putting on the table.
Tips and Variations
Tips
Don’t put wet ham directly into the smokehouse; it needs to be dried to absorb the smoke well.
If you don’t have a smokehouse, you can improvise with a large grill, but you need to carefully monitor the temperature and smoke.
The brine needs to be salty enough; if it isn’t, the ham will ferment or mold quickly.
Don’t use softwood for smoking; it gives a bitter taste.
Substitutes
If you can’t find natural brine, use still water with granulated salt.
You can also use ham from the neck or shoulder, not just from the bacon part.
Variations
You can add allspice or bay leaves to the brine for a subtle fragrance.
The ham can be left to salt for several days, but it will turn out a bit saltier and firmer.
Serving Ideas
Thinly sliced with red onion and homemade bread.
With fried eggs or omelet.
In beans with smoked meat.
As a cold appetizer, plain or with cheese and pickles.
Frequently Asked Questions
1. How long can I keep smoked ham in brine?
If the brine is correct and the ham is well smoked, it lasts in the cold for 4-5 months without problems.
2. How do I know if it’s too salty?
Taste a thin slice after the first week. If it’s too salty, soak it in cold water for a few hours before consuming.
3. Can I use wood other than beech?
Oak, cherry, or apple wood can also be used. It’s important to use hard, well-dried wood without resins.
4. If I don’t have a smokehouse, can I just salt it?
Yes, but the taste won’t be the same. Smoking helps with preservation and flavor.
Nutritional Values (estimated per 100g)
Calories: 350 kcal
Protein: 12-14 g
Fat: 30-34 g
Carbohydrates: under 1 g
Caloric and fat content varies depending on how much meat each piece has. Fatter ham will have more calories.
Storage and Reheating
Smoked ham is kept cool, in brine, in a covered container. For consumption, take out the necessary portion, rinse with water if it’s too salty, and let it sit at room temperature for 10-15 minutes before serving. Reheating in the microwave is not recommended; it should be sliced thin and used in cooking or as is. If white mold spots appear on the surface, wipe them with a cloth soaked in vinegar and put it back in the brine.
After the pig has been slaughtered, scalded, and scraped, the preparation of the hams begins. The excess fat is removed, they are portioned, and placed in a large container. Brine is poured over the hams and left until the next day. They are taken out of the brine, dried, and tied in pairs to be hung in the smoker. They are placed in the smoker and set on fire for two days, for a few hours. We don't like it too smoky, so it shouldn't become dark in color... We keep it in a barrel, where we place the ham and pour brine over it. It keeps very well until the middle of summer, without acquiring a rancid taste. The ham absorbs exactly as much salt as it needs, so there is no problem leaving it in the brine.
Ingredients: pieces of bacon with rind from a 130 kg pig, brine from the spring in Baicoi - if you don't have brine, use coarse salt, the smoker available at the family home
