Make your own smoked Ham

If you are one of the ones that simply just love the taste of smoked ham then you should start making your own. It's much easier than you think. Does it taste great you ask? Believe me it is the best smoked ham you will have ever tasted and you will have done it your self. Make your own homemade smoked ham and become the talk of the town.
IN THE VIDEO I SAID I WAS USING 1.5 GALLONS OF WATER WHEN IN FACT I WAS USING 1.75 GALLONS OF WATER, SO THE CURE MIX ADDED IS FOR 1.75 GALLONS OF WATER AND NOT 1.5 GALLONS OF WATER. SORRY FOR THE MIX-UP. SOMETIMES I DO NOT KNOW WHERE MY BRAIN IS.
This is an easy recipe for smoked ham and we'll guide you step by step during the entire process. If you've got questions, don't hesitate. We're here to answer them.

We are going to cure brine a raw ham (meaning in a pork shoulder roast bone in) by injecting it and then leaving it in brine overnight to be ready to smoke the following day.

Here is how it's done - visit https://www.youtube.com/watch?v=9MJZm-Xa3ik - Eckkehard The German Butcher for more detail about cure mix ratios

CURE MIX
The cure mix is made as follows:
Mix 1 gram of Instacure # 1 for every 10 grams of salt. Prepare before hand and have it ready to mix it in cold water.
In order to reach a 9% cure mix to water ratio you will need to weigh the water that you will use in grams and then use 10% of that weight for the cure mix.
1 U.S. Gallon of water is 128 oz. and weighs 3,728 grams. 10% of this weight is 373 grams. So for every gallon of water weighing 3,728 grams you will need 373 grams of cure mix.

Ingredients
We used a 8 lbs shoulder roast for this video but this you can use any size roast you want. You will just need to adjust the amounts accordingly.
For our 8 lbs roast we used the following:
660 grams of cure mix (see recipe above)
1.75 gallons of ice cold water
Mix it real well to make sure the cure mix is completely dissolved in the water
Once dissolve use an injection needle to inject the roast. Make an injection at bout 1" apart by poking your needle deep in the flesh and squeezing the trigger pulling back slowly as you inject.
Continue injecting until you have completely inject brine into the entire roast.
Once finished insert roast in remaining brine and put refrigerator for 14 to 16 hours.
The next day take it out of the brine and pat it dry with paper towels.

If you have a ham sock use it but if you don't use butcher string to attach the roast together to be able to hang it to dry in the smoker. You can always let it sit on your smoker's grill rack if you want.
Before applying smoke your ham needs to dry so let it dry at 130ºF in your smoker. Alternatively you could put in on a rack and leave it in the fridge overnight to dry it.
Once dry, insert probe in thickest part of the flesh and set your smoker to 165ºF and using your favorite wood blend smoke the ham until the internal temperature reaches 130º to 135ºF.
Once temp is reached remove from smoker and prepare a hot water of 175º to 185ºF bath in large pot. Put your ham in a large stainless steel bowl that will fit inside the large pot containing the hot water. Re-insert probe and cover entire thing with foil.
Leave in this hot water bath until internal temperature of your ham reaches 153ºF.
Once temp has been reached remove from bowl, cover your ham with foil and let sit for 30 minutes.
Now it's time to taste it.

Best ham you have ever tasted.

ENJOY!!!!

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