How to Make Deli Style Black Forest Ham

pork leg

🥗Healthier: turkey leg

💰Cheaper: pork shoulder

Turkey leg is lower in fat, while pork shoulder is more affordable.

smoked wood chips

💰Cheaper: liquid smoke

Liquid smoke provides a smoky flavor without needing wood chips.

Check the weight of the ham (a little over 7 lb).

Measure spices for a 3 to 4 lb ham.

Grind together salt, juniper berries, and rosemary.

Heat water on the stove to dissolve the salt, then cool it down with cold water or ice cubes.

Debone the ham using a boning knife.

Inject the brine solution into the ham every inch or so and submerge it in the remaining solution.

Refrigerate the ham for 48 hours.

After 48 hours, remove the ham from the brine and rinse off excess salt.

Dry the ham on a rack in the refrigerator for 4 hours.

Smoke the ham with Alder wood at 200°F for 3 to 4 hours until it reaches an internal temperature of 140°F.

Cool the ham in the fridge overnight before slicing.

Use a slicer to cut the ham into desired thickness.

Cooking Techniques

Equipment Needed

Spice Level: