Smoked Boar Ham Recipe
Now this recipe can easily be applied to a raw pork ham, if you can’t get your hands on any boar
Ingredients
One boar ham, bone-in skinned
For brine:
4 L water
1 Cup kosher salt
1 Cup sugar
2 Tbsp cure #1
3 Cinnamon sticks
2 Tsp anise seeds
10-12 Cloves
8 Bay leaves
2 Tbsp dried dill
2 Tbsp mustard seeds
2 Tbsp peppercorns
1 Cup honey/maple syrup
Preparation
Bring ingredients for the brine to a boil to fully dissolve salt and sugar.
Cool brine overnight in fridge.
Submerge ham in brine in a non-reactive container (plastic or ceramic), making sure the ham is entirely covered.
Brine ham for 14 days in the fridge.
Rinse off excess brine.
Bring a large pot of water to boil and pour over ham. Leave submerged for 20-30 minutes.
Pat dry.
Smoke ham in smoker set between 200-250°F with maple bisquettes until an internal temperature of 150°F is reached (about 4-5 hours). While ham is smoking brush lightly with honey or maple syrup every hour or two
Finish in oven at 375°F until an internal temperature of 160°F, brushing with honey or maple syrup every half hour.
Allow to cool for 15-30 minutes before slicing.
Maple
Wood
With a mildly smoky, sweet and subtle flavour, Maple Bisquettes are perfect for smoking turkeys, and enhancing the taste of poultry and game birds.
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