Making smoked ham from wild boar is a delicious way to enjoy this lean and flavorful meat. Here’s a step-by-step guide to smoking wild boar ham:
Ingredients:
- Wild boar ham (bone-in or boneless)
- Brine (see recipe below)
- Dry rub (optional)
- Wood chips or chunks for smoking (hickory, apple, cherry, or maple work well)
Brine Ingredients:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons black peppercorns
- 2 tablespoons whole cloves
- 4 bay leaves
- 4 garlic cloves, smashed
- 1 onion, quartered
- Optional: herbs and spices of your choice (such as thyme, rosemary, or juniper berries)
Instructions:
- Brine the Wild Boar Ham:
- In a large pot, combine all the brine ingredients and bring to a boil. Stir until the salt and sugar are completely dissolved. Remove from heat and let the brine cool completely.
- Once the brine is cooled, place the wild boar ham in a large container or brining bag. Pour the brine over the ham, making sure it’s completely submerged. If necessary, weigh down the ham with a plate to keep it submerged.
- Cover the container or seal the bag and refrigerate for at least 24 hours, or up to 48 hours for larger hams. The longer you brine the ham, the more flavorful it will be.
- Prepare the Smoker:
- Preheat your smoker to 225°F (107°C). Use wood chips or chunks of your choice (hickory, apple, cherry, or maple are popular options) for smoking.
- Smoke the Wild Boar Ham:
- Remove the ham from the brine and rinse it thoroughly under cold water to remove excess salt.
- Pat the ham dry with paper towels and let it sit at room temperature for about 30 minutes to form a tacky surface (this will help the smoke adhere to the meat).
- If desired, rub the ham with your favorite dry rub or seasoning blend for added flavor.
- Place the ham in the preheated smoker, fat side up. Insert a meat thermometer into the thickest part of the ham, making sure it doesn’t touch the bone.
- Close the smoker and smoke the ham until it reaches an internal temperature of 145°F (63°C), which typically takes about 4-6 hours depending on the size of the ham.
- Once the ham reaches the desired temperature, remove it from the smoker and let it rest for 15-20 minutes before slicing.
- Slice and Serve:
- Slice the smoked wild boar ham thinly against the grain. Serve it hot or cold, as a main course or sliced for sandwiches.
- Enjoy your delicious smoked wild boar ham!
This recipe produces a succulent and flavorful smoked ham that’s perfect for special occasions or everyday meals. Adjust the brine and smoking times as needed based on the size of your wild boar ham and personal preferences.