Smokehouse Ham Recipe
Get the recipe for Smokehouse Ham from Episode 108 of Steven Raichlen's Project Smoke. Adapted from his cookbook, Project Smoke (2016).
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at barbecuebible.com.
Cooking tools:
- Meat injector
- Jumbo heavy-duty resealable plastic bag
- Roasting pan
- Cooling rack
- Food-safe plastic bucket
- Stockpot
- Nonreactive pot
- Butcher's twine
- Smoker
- Remote digital thermometer
- Instant-read thermometer
- Chef's knife
- Cleaver
- Measuring cup
- Kitchen scale
- Paper towel
- Refrigerator
- Stove
- Colander
- Airtight container
Ingredients
- 1 fresh shoulder ham (aka picnic ham; 9 to 10 pounds)
- 1 pound (3¼ cups) coarse salt (sea or kosher)
- 8 ounces (1 cup) packed dark brown sugar
- 1 tablespoon pink curing salt (Prague Powder No. 1 or Insta Cure No. 1)
- 2 tablespoons pickling spice
- 3 quarts hot water
- 2 quarts ice water
- 10 whole cloves
- 5 juniper berries, smashed with the side of a chef’s knife or cleaver
- 4 bay leaves
- 4 strips orange zest (½ inch by 2 inches)
- 1 tablespoon whole black peppercorns
- 4 cloves garlic, peeled and lightly crushed with the side of a cleaver
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