Welcome to The Outdoorsman's Kitchen section of our blog. Unlike many recipe websites, we skip the lengthy backstories and get straight to the recipes you're here for. The Outdoorsman's Kitchen is dedicated to sharing recipes featuring game meat. This recipe, smoked wild hog ham.
Smoking wild hog ham brings out its savory flavors, making it a sumptuous centerpiece for any feast. This recipe focuses on combining the natural flavors of the wild hog with a rich, smoky profile, resulting in a tender and flavorful ham that's perfect for holidays, family gatherings, or any special occasion. Here’s a step-by-step guide to preparing a mouthwatering smoked wild hog ham.
Ingredients:
Ham Brine:
1 gallon water
1 cup kosher salt
1 cup brown sugar
1/2 cup honey
1/4 cup whole black peppercorns
6 cloves garlic, crushed
3 bay leaves
1 tablespoon whole cloves
1 tablespoon juniper berries (optional)
1 tablespoon mustard seeds
1 teaspoon pink curing salt (Prague Powder #1) – optional but recommended for preservation and color
Smoked Ham:
1 wild hog ham (approximately 8-10 lbs)
1/4 cup yellow mustard
1/4 cup brown sugar
2 tablespoons paprika
2 tablespoons black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (optional, for heat)
Instructions:
Step 1: Prepare the Brine
In a large pot, combine water, kosher salt, brown sugar, honey, peppercorns, garlic, bay leaves, cloves, juniper berries, mustard seeds, and pink curing salt.
Heat the mixture over medium heat, stirring occasionally until the salt and sugar dissolve completely.
Remove the pot from heat and let the brine cool to room temperature. Once cooled, refrigerate the brine until it is thoroughly chilled.
Step 2: Brine the Ham
Place the wild hog ham in a large brining bag or an appropriate container that can hold the ham and the brine.
Pour the chilled brine over the ham, ensuring it is fully submerged. If the ham floats, use a weight or a heavy plate to keep it submerged.
Seal the bag or cover the container and refrigerate. Allow the ham to brine for at least 24 hours, and up to 48 hours for more flavor and moisture retention.
Step 3: Prepare the Ham for Smoking
Remove the ham from the brine and rinse it thoroughly under cold running water to wash off excess brine. Pat the ham dry with paper towels.
In a small bowl, mix together the yellow mustard, brown sugar, paprika, black pepper, garlic powder, onion powder, and cayenne pepper.
Rub the mustard mixture all over the ham, ensuring it is well-coated. This rub will help form a flavorful crust on the ham.
Step 4: Smoke the Ham
Preheat your smoker to 225°F (107°C). Use a blend of applewood and hickory wood chips for a balanced, rich flavor.
Place the ham in the smoker, fat side up.
Smoke the ham until it reaches an internal temperature of 160°F (71°C). This process can take approximately 6 to 8 hours, depending on the size of the ham and the consistency of your smoker’s temperature. Use a meat thermometer to check the internal temperature for accuracy.
Step 5: Glaze the Ham (Optional)
If you like a glazed finish, you can apply a glaze during the last hour of smoking. A simple glaze can be made by combining 1 cup brown sugar, 1/4 cup honey, 2 tablespoons Dijon mustard, and 1/4 cup apple cider vinegar.
Brush the glaze over the ham and allow it to set while the ham completes cooking in the smoker.
Step 6: Rest and Serve
Once the ham reaches the desired internal temperature, remove it from the smoker.
Allow the ham to rest for about 30 minutes before slicing. This resting period lets the juices redistribute throughout the meat, ensuring a moist and tender slice.
Carve the ham into slices and serve warm.
Conclusion
Smoking wild hog ham enhances its natural flavors, resulting in a delectable dish that’s perfect for any special occasion. This recipe, with its aromatic brine and flavorful rub, ensures a savory and moist ham that will impress your guests. Enjoy your smoked wild hog ham with your favorite sides, and savor the rich, smoky taste that only comes from careful preparation and smoking. Happy cooking!
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