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Wild Boar Ham

Luke Shaffer 2 Comments
5 / 1 Review
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pinit

There is nothing more pleasing as a holiday centerpiece than a delicious cured and smoked ham. The added bonus of being able to share an animal harvested by hand is worth every minute of work that goes into the preparation.

pinit
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5 from 1 vote

Wild Boar Ham

Author: Luke Shaffer Cuisine: Courses: Recipe Keys: M Meat P Pork
Prep Time 5760 min Cook Time 120 min Total Time 98 hrs

Description

With eggs. On a sandwich, As a centerpiece for a holiday spread. Or just for scarfing while standing at the fridge. This ham will get ya where you need to be.

Ingredients

Brine

Optional Brown Sugar Bourbon Mustard Glaze

Instructions

  1. Bring brine ingredients to a boil in a large stock pot to dissolve salt and sugar

  2. Cool brine completely

  3. Add ham and brine to large bag or container - ensuring it is completely submerged

  4. Refrigerate for 3-4 days (about 1/2 day per pound)

  5. Remove ham from brine and discard brine

  6. Rinse ham and pat dry

  7. Fold the ham back into it's original shape and use butcher's twine to secure a uniform shape to allow for even cooking

  8. Sit it on a rack on a baking sheet in the refrigerator, uncovered for 12-24 hours

  9. Smoke ham in a 225° smoker (oak, pecan, or hickory) until it reaches an internal temperature of 155°

  10. If using the glaze, heat glaze ingredients in a small sauce pot and reduce to syrupy consistency. Brush half the glaze over ham after 1 hour, then the rest when finished.

Keywords: ham, wild hog

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