Content
Recipes for smoking pork ham are quite varied. The dish is very satisfying and nutritious. It is often used as a stand-alone snack or added to soups, casseroles, salads, and pizza. The product is well absorbed, saturates for a long time, and gives a boost of energy for a long time.
Composition and calorie content
Cooked-smoked ham, prepared at home, is considered a gourmet meat product. It is made mainly from the meat of young animals. When prepared, it has a unique rich taste and aroma, which makes it popular in cooking.
The valuable properties of ham are due to the active substances it contains.
The benefits of ham and its chemical composition can only be assessed if the product is of high quality. It contains the following elements:
- thiamine (vitamin B1);
- pyridoxine (vitamin B6);
- biotin (vitamin B7);
- nicotinic acid (B3 or PP).
In addition to a variety of B vitamins, ham contains a number of essential minerals: iron, iodine, magnesium, phosphorus, folic acid, potassium, calcium and sodium.
For those who are interested in calorie content, it will be useful to know that it is low - about 209 kcal per 100 g of boiled-smoked ham.
What are the benefits of pork ham?
Even if we take into account the rather long heat treatment of the ham, it still contains many biologically active elements that are necessary for the health of every person. The beneficial properties of ham are due to the presence of important components in it. However, they are valuable only with moderate consumption of the product.
Boiled-smoked pork ham has a positive effect on metabolic processes in the body, the formation of musculoskeletal tissue, stimulates hematopoiesis and significantly reduces nervous excitability. In addition, some elements that make up the ham have a wound-healing and anti-inflammatory effect, and also stimulate the immune system.
Methods for smoking ham
Smoking ham is done in different ways. But whatever type of cooking is chosen, it is important to follow the technology, check the installation, fuel, and also choose the right product. The most common methods are hot and cold smoking.
Beech, alder chips, and any types of fruit trees are suitable for all types of smoking. Sometimes a few juniper branches are added at the end of the process. This will give the finished ham a piquant flavor. The sawdust fraction plays a huge role. It is believed that the smaller the chips, the stronger the smoke will be. At the beginning of the process, the sawdust needs to be slightly moistened so that the smoke will be released more efficiently.
How long does it take to smoke a pork ham?
There are several smoking methods, but the fastest is the hot method.
The longest smoking method is cold, since the processing temperature is 20-25 °C. Within 4 days, small pieces of meat will be completely cooked, but it will take a little over a week to smoke a whole ham. However, you should not open the smokehouse for the first 10-12 hours. It is during this period that the process of product disinfection occurs.
The hot smoking method does not take as long. A large, whole ham will be ready no earlier than 10-12 hours later. The processing temperature should be 60-65 °C. This mode will allow you to smoke the product well without burning it.
Selection and preparation of ham for smoking
Regardless of what type of smoking is to be done, the ham must be chosen correctly. Preparation involves washing the meat, salting it and then drying it. In addition, after the cleaning procedure, it is necessary to keep the ham in the cold for at least 2 days.
After cooking the ham, its taste, aroma, and benefits will largely depend on the correct choice of meat. The product should be evaluated according to the following parameters:
- The color of high-quality meat is beige, and a product that is stored for a long period of time has a yellow tint. However, you need to keep in mind that many sellers have adapted to correct this error using a manganese solution.
- Meat of proper quality has a subtle smell. An unpleasant odor indicates a stale product.
- The structure of the ham should be elastic and easily recover after pressing.
- It is important to pay attention to the skin of the ham. If it looks dry, this indicates a long storage period.
The presence of sticky mucus on the skin or meat is also a sign that the product is not the freshest.
How to salt pork ham for smoking
During salting, all accumulated harmful substances and excess moisture are released from the ham, and the product acquires a special taste and pleasant aroma. Correctly performed salting affects the smoking result. Salting methods are varied, you can choose any one. The main thing is to adhere to a certain sequence, then expectations will be justified.
Dry salting
The ham should be properly salted before smoking.
Salting the ham before smoking using the dry method is preferred by those who love the natural taste of the product. During the procedure, it is left whole, without cutting into parts. When pickling, use only salt, peppercorns, bay leaves and a few cloves of garlic to add piquancy.
The dry salting algorithm is as follows:
- pour a thick layer of coarse salt onto the bottom of a large, deep pan;
- rub the ham with a mixture of salt and pepper;
- make deep cuts and place a piece of garlic inside;
- leave the ham in a closed pan for 3-4 days, and if it is too large, then for 5-6 days.
After this, the ham should be washed under running water and dried to remove excess moisture.
In brine
To salt a ham in brine you will need 800 g of coarse salt per 10 liters of water, 180-200 g of sugar, 20 g of food nitrate. All ingredients are added to water, boiled and then cooled. Place the ham skin side down in a pre-prepared pan, sprinkling spices on top.The strained and cooled brine is poured so that the ham is completely covered with it. Next, cover the pan with a lid and leave for a month in a cool place. After this period, the ham should be soaked in water and hung to dry in a well-ventilated place.
With spices
When using spices, it is important not to put too much so as not to spoil the taste of the ham. It is better to focus on your taste preferences. In addition to bay leaves and garlic, you can use mixtures of several types of peppers, thyme, oregano, cloves and saltpeter. The latter is necessary to maintain an attractive color, obtain an expressive taste, and extend the shelf life of the ham. As for adding sugar, it gives the meat a more delicate taste and improves the appearance of the crust.
How to marinate a ham for smoking
Many people use various marinades to prepare ham at home. Their peculiarity is that salt is added in a dissolved state. To properly smoke a ham, you need to prepare a fairly strong brine. As a rule, the following ratio is required: 80 g of salt per 1 liter of water.
With turmeric
Ham with the addition of turmeric turns out a beautiful appetizing shade
This cooking recipe is chosen because as a result the ham acquires a beautiful shade. For this marinade, in addition to turmeric, you will need: tarragon, preferably red pepper, salt, carrot and lemon juice in equal proportions, as well as dry white wine (1 glass each). The ham needs to be rubbed with a mass of dry ingredients, and then juices and wine are added. The product is marinated for about 5 hours.It is advisable to use the recipe exclusively for hot smoking pork ham in a smokehouse.
With honey and garlic
Honey is very often used for marinating, especially for pork. It gives a delicate taste to the ham. In addition to honey (70 g), for the marinade you will need:
- coarse salt – 30 g;
- garlic – 4 cloves;
- lemon juice - half a glass;
- any vegetable oil – 100 g.
This amount should be enough for 1 kg of meat. You can use spices. Coriander, paprika, and thyme are best suited. Initially, the ham should be cut into large pieces and placed in the marinade. The process will take from 10 hours to a day. After that, parts of the meat need to be air-dried in a suspended state. This marinating recipe is suitable for preparing ham at home for cold and hot smoking.
With kiwi and herbs
Marinating the ham with fruit gives it an unusual, original taste. If you use kiwi, the acid it contains makes the meat very tender. In addition to 3 pieces of kiwi for the marinade you will need:
- tangerines – 2 pcs.;
- chili pepper – 1 pc.;
- salt, pepper, thyme, sage and rosemary to taste.
The fruits need to be crushed in a blender, then add seasoning. Rub the prepared marinade over the ham and leave for 4-5 hours. This recipe is used for hot smoking pork ham at home.
How to smoke a ham
After the smoking procedure, the ham should be ventilated for several hours from the smoke.
Smoking pork ham is carried out using several methods.In addition to properly preparing meat for smoking, you will need to check the installation and select the appropriate fuel.
How to smoke a hot smoked ham
The bottom of the installation should be covered with wood chips and the ham should be hung. The smokehouse is covered with a lid and the fire is lit inside. The cooking process will take at least 10-12 hours, the temperature should be 60 °C. Keep the heat moderate; if it gets too hot, add a little moistened sawdust. After cooking, the ham has a crispy crust with an appetizing color. However, you cannot eat it right away - first it must be aired for up to 8 hours.
Cold smoked pork ham
A recipe for preparing cold smoked pork ham at home is necessary for those who want to preserve the product longer. This process is long and labor-intensive, but the resulting product is very tender and appetizing. You can smoke a ham using the cold smoking method in 5-7 days, while the temperature should be at 20-25 °C. The cooking process must not be interrupted, especially during the first 12 hours. After smoking, the ham must be mature. To do this, you need to wrap it in gauze and hang it for 2 weeks in a cool but dry room. After this, the ham can be tasted.
Boiled smoked ham recipe
There is another method for preparing smoked ham. It consists in the fact that before starting the process, the meat is boiled for 2 hours over low heat. After this, the ham should be removed from the water, cooled and dried, and then you can start hot smoking for about 8 hours. Meat prepared in this way has tender, juicy flesh and the taste of ham. Smoked-boiled ham meets all GOST qualities.
Storage rules
Pork ham can be stored for a long time if special conditions are met.
Many people are interested in the question of how to store the finished dish. At a temperature no higher than 2-5 °C, ham prepared by cold smoking can lie for up to six months in a ventilated, dark room. The ideal place for such storage is a cellar or pantry.
Cooked-smoked or hot-smoked ham can be stored for much less time - no more than 2 months, provided parchment paper is used. Cling film cannot be used for these purposes.
Meat can also be stored in the freezer, but it is important to wrap it first in foil and then in a bag. This ham will stay fresh for about a year.
Conclusion
Recipes for smoking pork ham are varied. In addition to different processing options, many successfully experiment with ingredients. Additives change the taste of meat, the aroma and structure of meat. But the most important thing before starting smoking is to choose the right product. It must be fresh, without signs of long storage.
