Virginia Ham
Virginia Ham is a traditionally dry-cured and cold-smoked ham from the United States. It is rubbed with an aromatic curing mixture of salt, sugar, and spices and aged for several weeks. The slow cold-smoking over hickory wood gives it its distinctive, deep smoky flavor.
Ingredients(for 1 kg)
Instructions
Rubbing
30 minutesRub the entire curing mixture evenly on all sides of the ham, paying special attention to bone openings and folds.
Curing
2-3 days per 500 g of meatStore the ham in a sealed container or vacuum bag in the refrigerator and turn it daily. Pour the extracted brine back over the meat.
Soaking and Drying
12-24 hoursSoak the cured ham in cold water for 12–24 hours to remove excess salt. Then allow to dry for 4–6 hours in an airy place until the surface is dry and tacky (pellicle formed).
Cold Smoking
3-5 days (6-8 hours per day)Cold-smoke the ham at 15–25 °C for 6–8 hours daily over hickory and apple wood. Allow it to rest in a cool place between smoking sessions.
Aging
2-4 weeksHang the ham in a cool, well-ventilated room at 10–15 °C and allow it to age. Wrap in linen or netting to protect it from insects.
Pro Tip
After smoking, the ham should be aged for at least 2 weeks in a cool, airy place to intensify the flavor.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.