Chef Parisi’s Smoked Ham

 

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Recipe from @ChefBillyParisi on YouTube
https://www.youtube.com

Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/pellet/

INGREDIENTS

  • 1 gallon water
  • ½ gallon apple cider
  • 1/4 cup molasses
  • 2 tablespoons pickling spice
  • 2 1/2 tbsp #1 curing salt
  • 2 cups packed light brown sugar
  • 1 ½ cups sea salt
  • 1 tablespoon whole cloves
  • 1 gallon ice
  • 12-15 pound fresh ham
  • 2 cups glaze

INSTRUCTIONS

    • Start by adding the water, cider, molasses, salt, curing salt, sugar, pickling spice, and brown sugar to a large pot.
    • Bring the mixture to a rolling boil and ensure the salts and sugar are completely dissolved.
    • Remove the pot from the burner, immediately add in ice and cool it down to room temperature, which takes about 30 minutes or so.
    • In the meantime, remove the skin from the ham leaving the top 3-4 inches covering the bone at the top. You do this by holding the skin with one ham and gently removing it from the meat. Please watch the video on how I do this.
    • Place the ham in a large pan and using an injector, suck up the brine and inject it in the meat is 1” to 1.5” away from each jab going in 2 to 4 inches while pressing the brine into the ham on all sides.
    • Transfer the injected ham to a sizeable 5-gallon container or sanitized bucket and completely cover it with the chilled brine. The pork should be completely submerged. If you need to add a few cups of cold water to the brine to cover it, no problem.
    • Place the pork in the refrigerator and brine it for 7 days or 2 pounds per day.After 3 days come back and remove the pork from the brine and place it in a pan and reinject it in the same manner as the first time. You do this to ensure the brine is all throughout the ham, or else you will have gray spots. Instead of pink.
    • After the 7th day, remove the ham from the brine and rinse it well for several minutes under cold water while rubbing it down to remove the brine and spices.
    • Transfer the pork to a rack over a sheet tray and pat it down on all sides with paper towels.
    • This part is optional but using a very sharp knife, score 1” squares all over the ham. This is to help the smoke penetrate the meat as well as give it a superb ham aesthetic. Watch the video on how I do this.
    • Place the ham uncovered in the refrigerator for 12 to 24 hours to form a pellicle to help the smoke stick to the pork. You do not have to do this, but it is advised for bark and flavor.
    • After this time, set the ham at room temperature for 1 hour. In the meantime, begin heating your smoker to 250°.
    • Once the smoker is up to temperature, place the ham directly on the grates, place in a thermometer to the thickest part of the pork, and smoke until it reaches 115° internally.
    • Once it reaches 115°, you will need to start making your ham glaze, which should only take 10 to 15 minutes.
    • When the ham reaches 120° internally, generously baste it with the glaze on all sides every 30 minutes until it reaches 140°.
    • Baste the ham one last time and at this point, turn the smoker up to 325° and cook it until it reaches 155° internally.
    • Let the ham rest for 30 minutes. Carve and slice it around the bone and serve. Keep the bone for soup.

NOTES

Make-Ahead: This recipe is meant to be served as soon as it rests after cooking in the oven. It can be kept warm for up to 1 hour before serving by keeping it covered in foil in the oven at 200°.

How to Store: Once the smoked ham is cool, cover it and keep it in the refrigerator for up to 5 days. Ham does freeze well wrapped for up to 3 months. Thaw it in the refrigerator for 2 days or until thawed before reheating.

How to Reheat: Add the ham to a casserole dish or roasting pan and add your favorite glaze to the top of the ham and pour in 2 cups of chicken stockin the roasting pan to help provide moisture. Cover with foil and bake at 350° for 30-45 minutes or until warmed.

While ham traditionally comes from the butt end, a shoulder will also work for this. In addition, you can use deboned ham as well.

The pellicle is the top layer created during drying to help seal the ham. It creates an almost sticky-like protein coating on top that maximizes the smoke adhering to the pork.