MMMK

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Smokin’ Ham

Michelle Lehman

Introduction

This is Mama Miche, and today in my Magic Kitchen: Smokin' Ham

I need to preface this recipe by saying it does not fall into my usual category of quick and easy meals. It doesn't have many ingredients, but this bitch takes a week just to prep! And a day to smoke. This bitch needs constant love and attention and is the very definition of high maintenance. Is this bitch worth it? Yes, she is. 

Thankfully for me, my hubster loves a high-maintenance bitch and smoking meat. If you serve ham in addition to or in lieu of turkey on Thanksgiving day, you need to get on this and get the party started. You have to be able to purchase a fresh or "Green Ham." Look out, Dr. Seuss! A "green" ham hasn't been smoked yet. It's basically the pork leg. We had to go to our Dutch Market butcher and order it. Again, this bitch ain't easy, but she is worth it. 

Let Mama Miche make your kitchen magic! MMMK, Let's eat!

Tools

  • Large chef knife 

  • Cutting board or mat

  • Measuring spoon & cups

  • Mixing spoon

  • Shallow baking dish

  • Meat injector

  • Large pot or clean bucket

  • Cooling rack or grate

  • Baking sheet

  • Thermometer

  • Grill or Smoker

Ingredients

Makes many servings

  • 1 gallon water

  • 1/2 gallon apple cider

  • 1/4 cup honey

  • 2 tbsp pickling spice 

  • 2 1/2 tbsp, 1 curing salt

  • 2 cups packed light brown sugar

  • 1 ½ cups Kosher salt

  • 1 tbsp whole cloves

  • 1 gallon ice

  • 10 lb fresh ham

  • 2 cups glaze*

Glaze Ingredients

  • 1 cup honey 

  • 1/2 cup pineapple juice 

  • 2 tbsp Memphis Mojo Rub™

  • 1 tbsp hot sauce 

  • 1/2 cup water

Directions

PPrep Time: 1 week Cook Time: 7 hours

Prep

  • Add the water, cider, honey, salt, curing salt, sugar, pickling spice, and brown sugar to a large pot.

  • Bring to a light boil to ensure the salts and sugar are completely dissolved.

  • Remove the pot from the burner and add ice. Let it cool to room temperature about 30 minutes. Bateria thrives in warm water. DO NOT BRINE HAM IN WARM WATER

  • Remove the skin from the ham, leaving the top 3-4 inches and covering the bone at the top. Hold the skin with one hand and gently cut it away from the meat. 

  • Place the ham in a shallow pan or baking dish, and using a meat injector, suck up the brine and inject it into the meat. Jab 1” away from each other jab. Go in 2 to 4 inches while pressing the brine into the ham on all sides.

  • Transfer the injected ham to a sizeable container and cover it with the brine. If necessary, add cold water to completely submerge it. 

  • Place the pork in the refrigerator and brine it for 5 days or 2 pounds per day.

  • Two or three days into the process, remove the pork from the brine, place it in the shallow pan or dish, and reinject it like the first time. You want the brine all throughout the ham, or else you will have gray spots. Think pretty in pink.

  • After the 5th day, remove the ham from the brine and rinse it well under cold water. Rub it down while rinsing to remove the brine and spices.

  • Transfer to a rack over a sheet tray and pat it down thoroughly with paper towels.

  • This part is optional but using a very sharp knife, score 1” squares all over the ham. This is to help the smoke penetrate the meat, and damn, it looks good.

  • Place the ham uncovered in the refrigerator for 12 to 24 hours to form a pellicle, which helps the smoke stick to the pork. You do not have to do this part, but it helps with bark and flavor. Just do it. You've already invested a lot of time; what's another day?

  • Finally! Remove from fridge and keep ham at room temperature for 1 hour. 

  •  Heat your smoker to 250°.

Cook

  • Once the smoker is up to temperature, place the ham directly on the grates and insert a thermometer into the thickest part.

  • Smoke until it reaches 115 F° internally.

  • Make the ham glaze. 

  • When the ham reaches 120° internally, generously baste it with the glaze on all sides every 30 minutes until it reaches 140°.

  • Baste the ham one last time, turn the smoker up to 325 F°, and cook it until it reaches 155 F° internally.

  • The ham is tired by now. Let it rest for 30 minutes. Carve and slice it around the bone, then serve. 

Notes 

  • Keep the bone for soup

  • Make sure to try our burnt ham ends recipe with the leftovers and go next level with this high-maintenance bitch.