Smoked Rolled Ham
Rolled ham is made from boned pork leg, treated with an aromatic cure mixture, firmly rolled up, and then hot smoked. The compact roll shape ensures even smoking and a beautiful cross-section with a tender pink center. It is excellent as cold cuts or can be served warm as a main course.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesBone the pork leg, butterfly open, and trim. Reduce excess fat to a maximum of 5 mm. Combine all spices into the curing mixture and thoroughly rub into the inner side of the meat.
Curing
4-5 days per kgRoll the meat tightly into a roll and tie firmly with butcher's twine every 2 cm. Vacuum seal and cure in the refrigerator at 4 °C. Turn daily to ensure the brine is evenly distributed.
Drying
2 hoursRemove the rolled ham from vacuum, rinse cold, and pat thoroughly dry with paper towels. Let rest on a rack at room temperature for 2 hours until the surface is tacky-dry (pellicle formed).
Smoking
3-4 hoursPreheat smoker to 110-120 °C with beech and apple wood. Place rolled ham in smoker and smoke until an internal temperature of 72-75 °C is reached. Rest wrapped in aluminum foil for 15 minutes before slicing.
Pro Tip
Roll the meat very tightly and tie closely with twine so the rolled ham retains its shape during smoking and produces an even, attractive cross-section when sliced.
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