Boneless smoked ham
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Homemade meat product prepared by smoking.
1. Bone the ham after cutting off the cologne and divide into individual shawls of meat
2. Align the resulting pieces of meat, trim off excess fat and skin, and let warm in water at 40-50 °C, 30-60 minutes
3. After heating, hang the meat on sticks, drain and place in a heated smoker at 50-60 °C
4. Smoke until golden brown, the smoking time is determined by the size of the meat.
Smoking procedure:- First, let the meat dry out over a bright, moderate hardwood fire. Once the wet look on the meat begins to disappear, we start the fire with hardwood chips to begin the actual smoking process. The smoking time depends on the size of the meat – Meat that has been heated in warm water needs less smoking time, takes up the aromatics from the smoke more easily, and the colour and flavour is more subtle.
For more on smoking, see our cooking school: smoking.