Hickory-Smoked Homemade Ham


Hickory-Smoked Homemade Ham

There’s something magical about transforming a simple cut of meat into a delectable, homemade ham.

In this recipe, we’ll embark on a culinary adventure, learning the art of deboning ham, curing it in a flavorful brine, and infusing it with the rich aroma of hickory smoke. Get ready to savor the rewards of your labor as we guide you through the steps to create a mouthwatering, handcrafted ham that will impress family and friends alike.



  • Deboned ham (size of your choice)
  • Hickory wood chips (for smoking)

Curing Brine:

  • 1 gallon of water
  • 1 cup kosher salt
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 heaping tablespoon cure _1 (Prague powder)
  • 1 tablespoon pickling spice
  • 1 tablespoon juniper berries



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