Maple Cured Ham (From Scratch)
Recipe: #10721
October 13, 2013
Categories: Native American, Game/Sports Day, Picnic, Potluck, Sunday Dinner, Smoker, Gluten-Free, No Eggs, Non-Dairy, more
"I never realized how easy it was to make your own ham from scratch until I researched it. Let it sit in the brine and them smoked it, that's it!!!! The flavour is amazing and you know exactly what is in it."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (654.2 g)
- Calories 781.3
- Total Fat - 26.7 g
- Saturated Fat - 8.9 g
- Cholesterol - 181.3 mg
- Sodium - 14110.6 mg
- Total Carbohydrate - 35.7 g
- Dietary Fiber - 0.1 g
- Sugars - 35.7 g
- Protein - 94.4 g
- Calcium - 111 mg
- Iron - 4.4 mg
- Vitamin C - 0.3 mg
- Thiamin - 2.8 mg
Step by Step Method
Step 1
Bring all the ingredients except for garlic and pork to a boil and simmer until salt is dissolved.
Step 2
Allow cooling completely and pour into a clean plastic bucket.
Step 3
Place the pork roast and garlic into the bucket and place a pot lid over the roast to hold it down into the brine.
Step 4
Place in the refrigerator and let sit for 7 to 10 days. (The longer it sits the saltier it gets)
Step 5
Remove the roast from the bucket and pat it dry.
Step 6
Place the roast in the prepared smoker and smoke at 250 degrees Fahrenheit for 6 hours.
Step 7
The ham must reach an internal temp of 160 degrees Fahrenheit and will continue to cook after that temperature is reached.
Tips
- Smoker
- Wood chips
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