How Good Is Smoked Polish Ham With Traditional Polish Sour Milk?

Prepare the brine by mixing water, salt, brown sugar, and spices in a large pot.

Bring the brine to a boil, stirring until the salt and sugar dissolve.

Cool the brine completely before using.

Submerge the whole ham in the brine, ensuring it is fully covered.

Refrigerate the ham in brine for 5-7 days, turning occasionally.

Remove the ham from the brine and rinse it under cold water.

Pat the ham dry with paper towels.

Mix together the dry rub ingredients in a bowl.

Rub the spice mixture all over the ham, ensuring even coverage.

Let the ham sit at room temperature for 1 hour to absorb the rub.

Prepare your smoker according to the manufacturer's instructions.

Add soaked wood chips to the smoker for flavor.

Place the ham in the smoker and smoke at 225°F until the internal temperature reaches 145°F.

This will take approximately 4-6 hours, depending on the size of the ham.

Once done, remove the ham from the smoker and let it rest for 20-30 minutes.

Slice and serve the smoked ham with your choice of sides.

Spice Level:

Dietary

Allergens