How To Make Smoked Turkey Ham | Smoked Turkey Ham Recipe | Steven Raichlen | Bradley Smoker

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

smoking wood chips

💰Cheaper: aluminum foil pouch

Foil pouch can be used for a similar effect.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup provides a similar sweetness.

apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a common pantry staple.

Prepare the brine by boiling 2 quarts of water.

Add sea salt, brown sugar, pink salt, whole black peppercorns, cinnamon sticks, a bay leaf, cloves, and strips of orange and lemon zest to the boiling water.

Whisk the mixture until the salt and brown sugar dissolve.

Add 2 quarts of ice water to cool the brine down.

Prick each turkey leg about 20 times with a sausage needle to allow the brine to penetrate.

Ladle the brine over the turkey legs in a baking dish or heavy-duty resealable plastic bag.

Refrigerate the turkey legs in the brine for 48 hours, turning them after 24 hours.

After brining, rinse the turkey legs under cold water to remove excess brine.

Arrange the turkey legs on a wire rack over a sheet pan and blot them dry with paper towels.

Set the Bradley digital smoker to 250°F (121°C) and prepare it with maple wood discs.

Transfer the turkey legs to the smoker racks and smoke for 3 hours.

Check the internal temperature of the turkey legs with an instant-read meat thermometer, aiming for 165°F (74°C).

Once done, arrange the turkey on a platter and slice into the turkey ham.

Cooking Techniques

Equipment Needed

Spice Level: