Delicious Boiled Ham - Brined, Smoked and Poached

Try this delicious ham for Christmas with familie and friends - Use it as cold cut in sandwich - Make a ham salad - Use it on pizza - the possibilities are endless...

You will need a piece of ham from the lower leg of a pig, about 3-4 kilos.

Trim it for fat and tendons but leave some of the skin. Debone it and twist the ham with butcher twine or a special "ham net".

For this kind of ham i would choose a 9% brine as following:

  • Pr.1000 g of water
  • 80 g salt
  • 10 g cure #1
  • 50 g brown sugar
  • 10 whole black pepper
  • 2 cloves
  • 2 all spices
  • 1 bay leave

Make enough brine to cover the whole ham. Inject the ham with a special brine injector (can be bought online for a few hundred pesos) and remember you can not inject too much only too little. Leave the injected ham in the brine for 24-36 hours refrigerated.

Wash the ham in cold water and tap it dry with a clean towel. leave it in the refrigerator to dry for about 48 hours.

Smoke the ham at the lowest temperatur you can get (35-38C.) for minimum 12 hours. I use to start late evening were the temperatur are at it lowest and continue until the ham gets a delicious golden smoky look. 

Once the ham is smoked and ready, prepare a water bath (sous vide) at 80C. and boil the ham for 40 min/kg - a 3 kg ham boil for 120 min.

Let the ham cool and rest for 24 hours befor slicing.