John Myers
Pounding and Smoking Ham
The perfect pounding and smoking ham recipe with a picture and simple step-by-step instructions.
- 1 kg Roast crust
- 40 g Nitrite curing salt
- 0,9 g Black pepper from the mill
- 0,9 g Clove powder
- 1 g Juniper berries
- 2 piece Bay leaf
- 6 g Sugar
- Mix all ingredients really well, also break the bay leaf into small pieces. Crush juniper berries in a mortar.
- Rub the meat properly on all sides with the salt and herb mixture
- Now it depends how you want to do it. Either you stack the hams in a plastic tub, which has to fit in the refrigerator with a lid. or you can put each ham individually in a vacuum film and vacuum it. The former has to be stacked every day and rubbed in with the layer that has formed.
- Leave the ham in the position for 5 days per kg of weight.
- Then the ham is properly washed off. A rope through the ham to hang up, thread. Pat dry with kitchen roll and hang to dry for 2 days.
- It is now ready for cold smoking. 3-5 times approx. 8-10 hours. Until they like the color of the ham.
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