Smoked and Cooked Ham

Meats	Metric	US
ham	5-8 kg	11.0-17.6 lb.

Ingredients per 1000g (1 kg) of meat

salt	0.72 kg	1.6 lb.
Cure #1	120 g	4.2 oz.
suagr	42 g	1.5 oz.
cold water	3.8 l	1 gal

Instructions

1. 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.
2. Immerse pumped ham in cover pickle for 10-14 days at refrigerator temperature. Overhaul (turn around) hams every few days.
3. 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.
4. Hang or place on a screen for 12 - 24 hours to dry.
5. Stuff in netting.
6. Smoke with warm smoke (86 - 104º F, 30 - 40º C), for 4 hours until skin develops light yellow - light brown color.
7. 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.
8. Place on shelves/screens to cool down.
9. Keep refrigerated.