Smoked and Cooked Ham

Smoked and Cooked Ham

ham5-8 kg11.0-17.6 lb.
  1. Making Brine:
    Salt: 0.6kg (1.6 lb)
    Cure #1: 120 g (4.2 oz)
    Sugar: 42 g (1.5 oz)
    Cold water 3.8 l (1 gal)
  2. Pump ham with 60º SAL brine (combine water, salt, Cure #1 and water together). Percent injection: 7%. The weight of cover pickle: 40% in relation to meat’s weight.
  3. Immerse pumped ham in cover pickle for 10-14 days at refrigerator temperature. Overhaul (turn around) hams every few days.
  4. Soak for 3 hours in cold running water. Rinse in lukewarm water (86 - 104º F, 30 - 40º C), using a brush to clean the surface.
  5. Hang or place on a screen for 12 - 24 hours to dry.
  6. Stuff in netting.
  7. Smoke with warm smoke (86 - 104º F, 30 - 40º C), for 4 hours until skin develops light yellow - light brown color.
  8. Insert ham into boiling water and keep boiling for 15 minutes. Lower water temperature to (176-180º F, 80-82º C) and continue cooking until the internal meat temperature becomes 154-158º F, 68-70º C. A rule of thumb calls for 50 minutes cooking for 1 kg of ham.
  9. Place on shelves/screens to cool down.
  10. Keep refrigerated.

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