Smoked ham - Delicious, smoky pleasure

Put all the spices with the water in a saucepan and boil the brine once briefly.

Leave to infuse for 20-30 minutes and then leave to cool.

When the brine is cold, drain it through a sieve to remove any pieces.

Inject 20-30% brine into the ham with a syringe until it starts to run out more and more.

Put the ham with the remaining brine into a resealable bag.

Squeeze as much air as possible out of the bag without squeezing the ham too much, then close the bag.

Cure the ham for at least 3 days in the refrigerator, turning it every day for even brine distribution.

Pat the meat dry with a kitchen towel and insert a hook into the cured piece of meat for hanging.

Hang your ham in the smoker and dry it for about 30 minutes at 50 °C (122°F) without smoke.

After 30 minutes, increase the temperature to 75 °C (167 °F) and smoke the ham for about 2 hours.

If the ham hasn't reached core temperature, continue smoking or cook it in the sous vide cooker to your desired core temperature.

Equipment Needed

Spice Level: