Smoked Ham

If you are ready to step up the family feast this year, get ready to be soaked up to your elbows in salty brine.  This Smoked Ham is where it is at.

Traditionally, meats were smoked as a means to preserve them. Modern home refrigeration has only been around since 1913. Before that, people needed a way to keep food from spoiling before it could be eaten.


- fresh rosemary - bone-in skin on fresh ham - dijon mustard - Apple-wood chips - coriander seeds - mustard seeds

In a large pot, bring the water, salt, brown sugar, garlic, mustard seeds, coriander seeds, and bay leaves to a simmer. Whisk until the salt and sugar are completely dissolved.

Remove the ham from the liquid and discard the brine. Place the ham on a wire rack set inside a large roasting pan and place in the refrigerator, uncovered, overnight to air dry.

Meanwhile, whisk the honey, Dijon, and rosemary together in a bowl. Brush over the ham. Close the smoker and smoke for another 3 to 4 hours.

In terms of cured ham, this recipe technically speaking is closer to a “city ham”. A city ham is one brined in liquid then smoked.

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Large Radish
Large Radish