HOW TO MAKE CHRISTMAS HAM | Smoked & Cured / Misty Gully

Prepare a tub of water for curing the ham.

Mix 130g of Misty Gully Maple Ham Cure per litre of water to create the brine.

Stir the brine until thoroughly dissolved.

Ensure there is enough brine to completely submerge the ham in the container.

Make additional brine for a pump rate of 25% of the ham's weight (e.g., for a 4kg ham, make an additional 1 litre of brine).

Submerge the ham completely in the brine.

Cure the ham for about one day per 500g of meat, up to a maximum of 8 days.

After curing, rinse the ham thoroughly and soak it in water for a couple of hours.

Prepare the smoker and cook the ham at 120 degrees Celsius for 4 to 5 hours until it reaches an internal temperature of 68 degrees Celsius.

Trim away the skin of the ham to reveal the fat underneath.

Score the meat in a crisscross pattern, cutting about 3 to 4 millimetres deep.

Decorate the scored ham with cherries and cloves.

Prepare the glaze for the ham.

Return the ham to the smoker and cook for a final couple of hours at 120 degrees Celsius until it reaches an internal temperature of 68 degrees Celsius again.

Slice and serve the Christmas ham.

Equipment Needed

Dietary

Allergens