California Farm Cold Smoked Ham
Cold smoking in your barbecue preserves hams with less salts and in a shorter time than traditional salt curing. The ham is flavored with herbs and spices, dried by the salt, the smoke, and curing pressure, by stacking two hams on top of each and flipping the bottom one to the top every day.
Invented in Smithfield, Virginia, during Colonial times to preserve hams (long before refrigeration). Turns a cured pork shoulder ham into holiday dinners or into appetizers for special occasions, sliced thin, wrapped around melon, served with crackers, with cheese, pickles, wrapped around asparagus and belgian endive, or on sandwiches.
California Farm Cold Smoked Ham
Cold smoking in your barbecue preserves hams with less salts and in a shorter time than traditional salt curing. The ham is flavored with herbs and spices, dried by the salt, the smoke, and curing pressure, by stacking two hams on top of each and flipping the bottom one to the top every day.
Invented in Smithfield, Virginia, during Colonial times to preserve hams (long before refrigeration). Turns a cured pork shoulder ham into holiday dinners or into appetizers for special occasions, sliced thin, wrapped around melon, served with crackers, with cheese, pickles, wrapped around asparagus and belgian endive, or on sandwiches.
Cooking Instructions
- 1
Wash hams with vinegar, dry. Stab slits through fat side every 2” to let salt cure penetrate inside. Rub curing butcher salt carefully all over the ham especially around any exposed bone. Rub spices evenly over the ham on all sides. Put coarse seasalt in bag, shake till salt has coated the meat evenly. Stack hams on top of each other in fridge, turn bottom one to top daily, and flip each ham over. Their weight will press liquids out of the meat.
- 2
Cure hams 1 1/2 day per pound, fifteen days for a ten pound ham. Then, start charcoal fire, temper till burning low, put hams on grill, fat or skin side up. Insert internal thermometer probe, keep temp below 100F degrees. Place measuring cup with 2 cups water in grill, add soaked hardwood wood to coals, smoke 1 hour per pound, ten hours. Add more soaked wood chips as needed.
- 3
After curing and cold smoking, raw 10 pound ham makes about 8 pounds of cured ham. Wash with vinegar, hang to air dry from your kitchen ceiling till your ham has gone from 8 pounds to 7 pounds for best texture and taste. I use cheese cloth double wrapped to keep flies out. Like cheese and salami, good molds will grow on dried cured ham. Enjoy.
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