How would I go about home smoking a ham joint?

How would I go about home smoking a ham joint? - Young guy lighting cigarette and smoking while sitting in armchair near window at home

I love the flavour of smoked meats, such as ham, and have wondered if it would be achievable to to do some smoking in a domestic environment? Would I need to hot-smoke, or cold-smoke? what would the smallest practical amount to attempt?

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Best Answer

Always hot smoke pork. Unless you know what you're doing. In which case you'd know that.

Look at this for ideas on how to make a cheap home smoker that will work for you.

In general, you need:

  • a heat source (hot plate works well)
  • container for wood chips/sawdust (skillet works and helps modulate and spread heat)
  • housing (any kind of box thing: cardboard, wood, ceramic, an existing grill... it just needs to seal and maintain a bit of heat)
  • a rack for the food to be smoked (or you could use rope and hang food as in smoke houses)
  • thermometer (poke it into the top or the side to keep an eye on things)

Put it all together, put the sawdust into the skillet, turn it on, and adjust for desired temperature. I'd recommend 200-250 for pork.

You may also want to put a second hotplate in with boiling water, or splash a bit of water in the smoke pan on occasion to keep the inside moist when smoking for long periods.

Before smoking anything, brine it and let it sit uncovered in the fridge for a day. This allows the surface protein to dry, and this helps to develop the smoke flavor.



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How would I go about home smoking a ham joint? - A Man Smoking in the Balcony


How do you smoke a ham at home?

Place the ham in the smoker. For smoking time plan on about 4-5 hours for a 7 pound ham (if using a full ham \u2013 14 pounds \u2013 plan on approximately double that smoking time). Add about one cup of wood chips roughly every 45 minutes throughout the smoking process or less frequently for a milder smoke flavor.

How do you smoke a ham joint?

Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker's coals. All that's left now is to put your ham on the smoker. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil.

Do you wrap a ham in foil to smoke?

Fresh ham takes about 5 hours to smoke at 250\xb0F (120\xb0C), or until its internal temperature reaches 165\xb0F (75\xb0C). Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. Each stage helps infuse the pork with rich flavor and moisture.



More answers regarding how would I go about home smoking a ham joint?

Answer 2

You can smoke ham at home for certain, but I would strongly advise buying one that is already cured. The reason ham is pink, and ham-like in texture instead of white/grey and roast like in texture is that it is cured with salt and nitrates. Curing a whole ham is a moderately advanced feat of meat curing as it is difficult to get the cure clear to the bone in a timely fashion.

I second Adam's comment about hot smoke for reasons of food safety, despite the fact that the modern pork supply is usually quite clean, you are talking about a very large piece of meat. Holding it at a low but slightly elevated temperature for long would greatly increase bacterial risk.

Answer 3

I buy a gammon and then hot smoke it using the Cobb BBQ.

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Images: JESSICA TICOZZELLI, Kampus Production, Pavel Danilyuk, Minh Đức

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