How To Make Homemade Smoked Ham - Recipe
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Groucho Smith did you add any cure accelerator? Cabelas90 and blackbetty61 do more with hams than I do. Country brown does not.come with an accelerator though so your gonna need to hold it in a 50%/strength solution for at least a few days to allow the cure to equalize inside the meat
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If I’m using the country brown sugar cure and cold phosphate to inject and brine how long do I brine? 24 hrs or does it need to be longer?
Groucho Smith I recommend holding for a min of 3 days. We inject to 20% then vac tumble and we still hold for 3 days min. We are also adding sodium erythorbate as a cure accelerator and if we cook any sooner than 3 days we will get uncured spots.
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Groucho Smith I recommend holding for a min of 3 days. We inject to 20% then vac tumble and we still hold for 3 days min. We are also adding sodium erythorbate as a cure accelerator and if we cook any sooner than 3 days we will get uncured spots.
Cabelas90
Thanks,
I will purchase some cure accelerator and brine in 50% solution for three days. -
So I got everything from you to do my pig leg,and can’t wait but what I would like to know is if you have someplace on here that tells oz to tablespoons and things I don’t have a scale
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If you go to https://meatgistics.waltonsinc.com/topic/811/additive-conversion-chart you can see the break down on the additives.
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Rlane420 Yes it can be
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Can you enlighten me on what number Excalibur Country Brown Sugar Cure would be for this smoked ham? I was thinking seeing that it is would be hot smoking, that cure#1 would be used?
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I just received all my ingredients that is listed above and injecting today and cooking tomorrow. As I read through here there are conflicting instructions. Do I need to use 1 gallon or 2 for a 24.5 pound ham? I’ve also read instead a overnight hold it’s 3-4 days. I’m cooking on a pellet grill and plan on cooking at 225. The low as it will go is 180. Is that too hot?
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Matt Scoles Which ham cure did you purchase?
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If you used the country brown sugar cure than you need to Use 2 lb of cure to each gallon of water for a 10% pump. For a 24 lb ham you should only need 2.4 lb of the solution. Take the remaining and then use that as your cover pickle. If you are not adding sodium erythorbate you will want to hold it 3-4 minimum probably 5-6 better. It is better to start at lower than 180 but you work with what you have.
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Hopefully you see this in time! I’m curing hams with my high school class. We have the Sweeter than Sweet Cure and Sure Gel. Question 1: Is it going to taste bad without the ham spice? Can we add some spices to it if that’s the case? Question 2: if we mix at a 1.75lb cure to 1 gallon water ratio do we inject to 20% of the green weight or 10%? I’ve read both now as I’ve been researching and I’m panicking as we are doing this tomorrow morning. I thought I knew what I was doing until I found 2 different answers. Whoops!
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Hopefully you see this in time! I’m curing hams with my high school class. We have the Sweeter than Sweet Cure and Sure Gel. Question 1: Is it going to taste bad without the ham spice? Can we add some spices to it if that’s the case? Question 2: if we mix at a 1.75lb cure to 1 gallon water ratio do we inject to 20% of the green weight or 10%? I’ve read both now as I’ve been researching and I’m panicking as we are doing this tomorrow morning. I thought I knew what I was doing until I found 2 different answers. Whoops!
janderson Go here and you will get some of your answers. You don’t have to add the spices, they are not necessary to making ham. It may be a bit not like the ham you get from the store, but you can add the spices when you cook it. Inject to 20% of green weight, the a 50% brine to soak. Here is the link to the ham making page. https://meatgistics.waltonsinc.com/topic/203/how-to-make-homemade-smoked-ham-recipe
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janderson Go here and you will get some of your answers. You don’t have to add the spices, they are not necessary to making ham. It may be a bit not like the ham you get from the store, but you can add the spices when you cook it. Inject to 20% of green weight, the a 50% brine to soak. Here is the link to the ham making page. https://meatgistics.waltonsinc.com/topic/203/how-to-make-homemade-smoked-ham-recipe
johnsbrewhouse Thanks for fast reply! I did read through that, I just wasn’t sure if it was different when using the sweeter than sweet cure since the product page for that said 1.75lb to 1 gallon for a 10% pump.
Thanks again for clarifying.
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johnsbrewhouse Thanks for fast reply! I did read through that, I just wasn’t sure if it was different when using the sweeter than sweet cure since the product page for that said 1.75lb to 1 gallon for a 10% pump.
Thanks again for clarifying.
janderson Just make sure to soak and rinse after your brine and before the smoke, otherwise your ham will be salty.
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Justin24 most sources say 1 day for every 2 pounds of meat. 5 days should be fine.
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Justin24 most sources say 1 day for every 2 pounds of meat. 5 days should be fine.
Ridley Acres
Thank you! -
How To Make Homemade Smoked Ham - Recipe
Learn how to make homemade smoked hams with Walton's and Meatgistics. Read the highlights here, and then post your comments or questions below.
What Is A Ham?
Ham comes from the upper portion of a pig’s hind leg. It is made into a smoked and cured meat product by salting, curing, or injecting and then smoking. It can be made as a whole muscle meat product or it can be made into a boneless re-structured product. This recipe will cover making a whole bone-in ham.
Meat Block
24 lb Bone-in ham
Additives
Excalibur Country Brown Sugar Cure
2 oz California Ham Spice
6 oz Sure Gel (optional and somewhat redundant if using cold phosphate)
0.24 oz Sodium Erythorbate
2 oz Cold Phosphate
2 gallons Ice Cold Water (38° F or less)Process (Inject or Brine)
Water - Before you prepare your brine or pickle there are a few things we need to point out about the water you are going to use. At the time of preparation, the water needs to be between 29 and 35 degrees F, and it should not be “hard” water and must be purified or potable water, so very low microbial levels. We recommend using either distilled or purified water, but tap water can be used but it should be placed in the refrigerator overnight to allow it to cool down to around 35 degrees and allow any added chlorine to evaporate and not be added to your meat product.
Injection - To prepare the injection first dissolve 2 oz of Cold Phosphate and 6 oz of Sure Gel for every 25 lb of Ham you are curing in 2 gallons of cold water and mix until it is totally dissolved. The phosphate must be the first ingredient added for it to be effective. Then add 2 lb of the Country Brown Sugar Cure, .5 oz of California Ham spice and .015 lb (.24 ounces) of sodium erythorbate and inject the ham until it is 20% of its green weight. For example, a 20 lb ham should weigh 24 lb after pumping. We recommend a 14 point injection for a ham, starting at the thinner side inject near the end once on each side and then move up the ham making 4 more injections in a straight line until you reach the thicker end. Once you reached the thicker end, which should be your 6th injection, make 8 more evenly spaced injections around the end of the ham in a clockwise direction. Once you are done injecting you need to create a 50% strength pickle to cover your ham in while it cures in the cooler. To do this mix 1 lb of Country Brown Sugar Cure with 2 gallons of cold water and hold the ham overnight in a cooler around 38°.
If you are not injecting follow the below steps, if you inject you do not need to brine as well. Skip to Holding
Brining - Submerge ham into a solution containing 1 lb of Country Brown Sugar Cure per 1 gallon of water. Hold in the refrigerator or cooler for 5 to 7 days. Thoroughly rinse the ham, place in meat netting, and hang in the smokehouse to cook.
Holding - When we make products at Walton’s, we find the easiest container to use for any type of brining, curing, marinating, or soaking of meat products, to be done with a combination of our Stark Marinating Bucket Liners and our Food Safe Storage Containers and Marinating Buckets. Simply place a Stark Bucket Liner in the Food Storage Container, place our ham into the bucket liner, pour in enough cover brine solution to completely cover the ham, grab the excess part of the liner and squeeze out any air, and then tie the end of the bucket liner closed. Next, place the lid on the container, and then we can place the whole thing in our refrigerator overnight.
Stuffing
Stuff the ham into a casing like Ham Tubing or Versanet and hang in the smokehouse. The Versanet is flexible enough to easily fit over the ham without needing a Roast Tyer.
Thermal Processing & Smoking
Stage 1 - Set smokehouse temp to 120° F for 1 hour
Stage 2 - Start smoke and increase smokehouse temp to 140° F for 2 hours
Stage 3 - Increase smokehouse temp to 150° F for 2 hours
Stage 4 - Increase smokehouse temp to 160° F for 4 hours
Stage 5 - Increase smokehouse temp to 190° F and cook until internal meat temp reaches 160° F (145° is fine to cook ham to as well, leaving the 160 on there as some people still do this but 145° is perfectly fine)
Stage 6 - Shower ham with water to cool product quickly and lower internal temp to 115° F or less*Cooling
After showering or placing in an ice water bath hold at room temp for approximately 1 to 2 hours before moving to the refrigerator or vacuum packaging
Additional Tips
- To increase your humidity for a better looking final product, place a small pan of water in the bottom of the smokehouse or oven during the entire cooking cycle
- If you cannot shower the product, instead place into an ice water bath to lower the internal meat temperature
- If you are cooking in an oven and cannot add smoke, trying using Hickory Smoke Powder as a substitute
- While a traditional cover brine or pickle can be done with hams it is very difficult to do correctly because of the thickness of the ham. Often, the cure in the brine will “gas out”, which means before the cure and nitrites can fully penetrate to the center of the ham, the nitrite will break down into nitric oxide gas before it can penetrate all the way to the center of the ham, and then it is released from the brine into the air. The best way to make a properly cured ham at home is to inject it.
- Sure Gel and Cold Phosphate together aren’t really necessary and it can be argued that they don’t compliment each other well. We have used both together to good effect in the past but we want to point out that some don’t like this combination *
Try Using Other Excalibur Seasoning Cures
You can use other types of cures for a different flavor profile. Use the same process as described above, but change the cure usage per the specific requirements of the other cures
- Use Sweeter Than Sweet Cure at a ratio of 1.75 lb of cure to a gallon of cold water for 10% pump
- Use Extra White Sugar Cure at a ratio of 1.75 lb of cure to 1 gallon of cold water for a 10% pump
Shop waltonsinc.com for Ham Cures
Shop waltonsinc.com for Meat Additives
Shop waltonsinc.com for Meat Netting
Shop waltonsinc.com for Injectors
Shop waltonsinc.com for Brining Containers
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