Home-Cured Ham

    Home-Cured Ham

    (12)
    5saves
    7days12hr


    10 people made this

    About this recipe: If you want to learn how to make your own ham, look no further. Pork is cured in brine for a week, then slowly cooked in a barbecue smoker for 12 hours.

    Ingredients
    Serves: 30 

    • 510g preserving salt
    • 300g caster sugar
    • 1 tablespoon cayenne pepper
    • 2 tablespoons onion powder
    • 2 tablespoons garlic granules
    • 3.75 litres water
    • 4.5kg pork shoulder roast
    • 2 tablespoons ground mace
    • 2 tablespoons garlic granules
    • 2 tablespoons onion powder
    • 2 tablespoons smoked paprika
    • 1 tablespoon dried sage
    • 1 tablespoon dried thyme
    • 2 tablespoons honey

    Method
    Prep:25min  ›  Cook:12hr  ›  Extra time:7days curing  ›  Ready in:7days12hr25min 

    1. For the brine: Combine the salt, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic granules and water. Mix until the salt and sugar are dissolved in the water.
    2. Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.
    3. Remove pork from brine, then discard brine. Rinse and pat dry the pork.
    4. Preheat an outdoor barbecue smoker to 95 to 110 degrees C.
    5. For the rub: Mix together the mace, 2 tablespoons garlic granules, 2 tablespoons onion powder, paprika, sage, thyme and honey.
    6. Evenly coat the pork with the rub and work it in with your fingers. Place a roasting rack in a drip tin and lay the meat on the rack.
    7. Smoke at 95 to 110 degrees C for12 hours or until internal pork temperature reaches 70 degrees C.

    Ingredients

    Preserving (or curing) salt can be purchased in speciality shops or online.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (12)

    by
    56

    I smoked a five pound blade in shoulder roast last weekend. It took less than 4 hours to get the internal temperature to 160 degrees. I pulled it off of the smoker and it was the best, juiciest ham I've ever had. Tasso is traditionally smoked until it is so dry and concentrated that it's rarely eaten by itself. I was able to get Morton meat cure at our grocery near the salt. I wasn't able to find smoked paprika, so I added plain. And I used Mrs. Butterworth's maple flavored syrup instead of honey. My family loves it!  -  26 Sep 2002  (Review from Allrecipes US | Canada)

    by
    51

    Made this for large brunch. It was absolutely wonderful. I could not find curing salt and was told by butcher that I could use salt without iodine which I did with success. Will make this recipe again and again and have already shared the recipe. Thanks  -  24 May 2007  (Review from Allrecipes US | Canada)

    by
    30

    Hubby is a big grill/smoker kind of guy. He has tried several tasso recipes and this is by far the best!! He makes his own tasso to use in several Cajun recipes that call for tasso as it isn't something we can find in the stores here in WV. The meat is tender and flavorful. Use the bones to cook your favorite greens in....yum!!  -  27 May 2006  (Review from Allrecipes US | Canada)

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