Smoked ham

After slaughtering the pig, one of the first things we do is choose the good pieces of ham. I like to have some meat mixed with the bacon, not just pure fat. I usually salt them on the same day to prevent the meat from being uncovered. Brine has never been absent in our home, and the smokehouse is still used every winter.

Quick Info

Total Time: 3-5 days (including salting and smoking)
Servings:… EN: View full recipe: Smoked ham