Content
Recipes for smoking pork ham are quite varied. The dish is very satisfying and nutritious. It is often used as a stand-alone snack or added to soups, casseroles, salads, and pizza. The product is well absorbed, saturates for a long time, gives a charge of vigor for a long time.
Composition and calorie content
Home-cooked boiled and smoked ham is considered a delicacy meat product. It is made mainly from the meat of young animals. In finished form, it has a unique rich taste and aroma, which determines its popularity in cooking.
The valuable properties of the ham are due to the active substances included in its composition.
The benefits of a ham, its chemical composition can only be assessed on the condition of a quality product. It contains the following elements:
- thiamin (vitamin B1);
- pyridoxine (vitamin B6);
- biotin (vitamin B7);
- nicotinic acid (B3 or PP).
In addition to a variety of B vitamins, ham contains a number of essential minerals: iron, iodine, magnesium, phosphorus, folic acid, potassium, calcium and sodium.
For those who are interested in calorie content, it will be useful to know that it is low - about 209 kcal per 100 g of boiled-smoked ham.
Why pork leg is useful
Even if we take into account the rather long heat treatment of the ham, it still contains many biologically active elements that are necessary for the health of every person. The beneficial properties of the ham are due to the presence of important components in it. However, they are only valuable when consumed in moderation.
Boiled-smoked pork ham has a positive effect on metabolic processes in the body, the formation of musculoskeletal tissue, stimulates hematopoiesis and significantly reduces nervous excitability. In addition, some of the elements that make up the ham have a wound healing and anti-inflammatory effect, as well as stimulate the immune system.
Methods for smoking ham
Ham smoked is carried out in different ways. But whatever type of cooking was chosen, it is important to follow the technology, check the installation, fuel, and also choose the right product. The most common methods are hot and cold smoking.
For all types of smoking, beech, alder chips, all types of fruit trees are suitable. Sometimes a few branches of juniper are added at the end of the process. This will add a spice to the finished ham. The sawdust fraction plays a huge role. It is believed that the smaller the chips, the stronger the smoke will be. At the beginning of the process, the sawdust needs to be slightly moistened - this way the smoke will be released more efficiently.
How much pork leg needs to be smoked
There are several ways to smoke, but the quickest is the hot method.
The longest way to smoke is cold, since the processing temperature is 20-25 ° C.Small pieces of meat will be fully cooked within 4 days, but it will take a little over a week to smoke a whole ham. In this case, you should not open the smokehouse for the first 10-12 hours. It is during this period that the process of product disinfection takes place.
The hot smoking method is not as long. A whole large ham will be ready no earlier than 10-12 hours later. The processing temperature should be 60-65 ° C. This mode will allow you to smoke the product well, while it will not burn.
Choosing and preparing ham for smoking
Regardless of what type of smoking is to be done, the ham must be chosen correctly. Preparation consists in washing the meat, salting and subsequent drying. In addition, after the cleaning procedure, it is necessary to keep the ham in the cold for at least 2 days.
After cooking the ham, its taste, aroma, and benefits will largely depend on the correct choice of meat. The product should be evaluated according to the following parameters:
- The color of quality meat is beige, and the product that is stored for a long period of time has a yellow tint. However, it should be borne in mind that many sellers have adapted to correct this error with a manganese solution.
- Good quality meat has a subtle smell. An unpleasant odor indicates a stale product.
- The structure of the ham must be elastic and easy to recover after being pressed.
- It is important to pay attention to the skin of the ham. If it looks dry, it indicates an extended storage period.
The presence of sticky mucus on the skin or meat is also a sign of not the freshest product.
How to salt pork leg for smoking
During salting, all accumulated harmful substances and excess moisture are released from the ham, and the product acquires a special taste and pleasant aroma. A correctly executed ambassador influences the smoking result. Salting methods are varied, you can choose any. The main thing is to adhere to a certain sequence, then the expectations will be justified.
Dry ambassador
Before smoking, the ham should be properly salted.
Salt the ham before smoking using the dry method is preferred by those who love the natural taste of the product. During the procedure, it is left intact without being cut into pieces. When salting, only salt, peppercorns, bay leaves and a few cloves of garlic are used to add piquancy.
The dry salting algorithm is as follows:
- a thick layer of coarse salt is poured into the bottom of a large and deep saucepan;
- the ham is rubbed with a mixture of salt and pepper;
- deep cuts are made and a piece of garlic is placed inside;
- leave the ham in a closed saucepan for 3-4 days, and if it is too large, then for 5-6 days.
After that, the ham must be washed under running water and dried from excess moisture.
In brine
For salting a ham in brine, you will need 800 g of coarse salt per 10 liters of water, 180-200 g of sugar, 20 g of food nitrate. All ingredients are added to water, boiled, and then cooled. In a pre-prepared saucepan, put the ham with the skin down, sprinkling spices on top. The strained and cooled brine is poured so that the ham is completely covered with it. Next, cover the pan with a lid and leave for a month in a cool place. After this period, the ham should be soaked in water and hung to dry in a well-ventilated place.
With spices
When using spices, it is important not to add too much, so as not to spoil the flavor of the ham. It is better to focus on your taste preferences. In addition to bay leaf, garlic, you can use a mixture of several types of peppers, thyme, oregano, cloves, and food saltpeter. The latter is necessary for maintaining an attractive color, obtaining an expressive taste, and extending the shelf life of the ham. As for the added sugar, it gives a more delicate flavor to the meat and improves the appearance of the crust.
How to pickle a smoked ham
Many people use various marinades for cooking ham at home.Their peculiarity is that salt is added in a dissolved state. To smoke a ham with high quality, you need to cook a pretty strong brine. As a rule, you need this ratio: 80 g of salt per 1 liter of water.
With turmeric
Ham with the addition of turmeric turns out to be a beautiful appetizing shade
A similar cooking recipe is chosen because, as a result, the ham acquires a beautiful shade. For such a marinade, in addition to turmeric, you will need: tarragon, preferably red pepper, salt, carrot and lemon juice in equal proportions, as well as dry white wine (1 glass each). The ham must be grated with a mass of dry ingredients, and then juices and wine are added. The product is marinated for about 5 hours. It is advisable to use the recipe exclusively for hot smoking of pork leg in a smokehouse.
With honey and garlic
Honey is very often used for pickling, especially for pork. It gives a delicate flavor to the ham. In addition to honey (70 g), for the marinade you will need:
- coarse salt - 30 g;
- garlic - 4 cloves;
- lemon juice - half a glass;
- any vegetable oil - 100 g.
This amount should be enough for 1 kg of meat. You can use spices. Coriander, paprika, and thyme work best. Initially, the ham must be cut into large pieces and placed in the marinade. The process will take from 10 hours to a day. After that, parts of the meat must be air-dried in a suspended state. This marinating recipe is perfect for making a ham at home for both hot and cold smoking.
With kiwi and herbs
Marinating the ham with fruit gives an unusual original flavor. If you use kiwi, then due to the contained acid, the meat is very tender. In addition to 3 pieces of kiwi for the marinade, you will need:
- tangerines - 2 pcs.;
- chili pepper - 1 pc.;
- salt, pepper, thyme, sage and rosemary to taste.
Grind the fruit in a blender, then add seasoning there. Grate the ham with the prepared marinade and leave for 4-5 hours. This recipe is used for hot smoking pork ham at home.
How to smoke a ham
After the smoking procedure, the ham should be ventilated for several hours from smoke.
Smoking pork leg is carried out in several ways. In addition to properly preparing the meat for smoking, you will need to check the installation and select the right fuel.
How to smoke a hot smoked ham
The bottom of the installation must be covered with chips, the ham must be hung. The smoker is covered with a lid and ignited inside. The cooking process will take at least 10-12 hours, the temperature should be 60 ° C. Keep the fire moderate, if it flares up too much, then add a little moistened sawdust. After cooking, the ham is crispy and appetizing in color. However, you cannot eat it right away - first, it must be ventilated up to 8 hours.
Cold smoked pork leg
The recipe for making cold smoked pork ham at home is necessary for those who want to keep the product longer. This process is long, laborious, but the result is a very delicate and appetizing product. It is possible to smoke a ham by cold smoking in 5-7 days, while the temperature should be at the level of 20-25 ° C. The cooking process must not be interrupted, especially during the first 12 hours. After smoking, the ham should be ripe. To do this, wrap it with gauze and hang it for 2 weeks in a cool but dry place. After that, the ham can be tasted.
Cooked smoked ham recipe
There is another method for preparing smoked ham. It consists in the fact that before the start of the process, the meat is boiled for 2 hours over low heat.After that, the ham should be removed from the water, cooled and dried, and then you can start smoking hot for about 8 hours. Meat cooked in a similar way has a tender juicy pulp and a ham flavor. Smoked-boiled ham meets all the qualities of GOST.
Storage rules
Pork leg can be stored for a long time under special conditions
Many people are interested in the question of how to store a finished dish. At a temperature of no higher than 2-5 ° C, a cold-smoked ham can lie for up to six months in a ventilated, dark room. The ideal place for such storage is a cellar or pantry.
A boiled-smoked or hot-smoked ham can be stored for a much shorter time - no more than 2 months, provided that parchment paper is used. Clay film cannot be used for these purposes.
The meat can be stored in the freezer, but it is important to wrap it first in foil and then in a bag. Such a ham will keep freshness for about a year.
Conclusion
Recipes for smoking pork ham are varied. In addition to different processing options, many are successfully experimenting with ingredients. Additives change the taste of meat, aroma and structure of the meat. But the most important thing before starting smoking is to choose the right product. It should be fresh, with no signs of long-term storage.
