Juniper-Honey Ham
This elegant cold-smoked ham combines the resinous spice of juniper berries with the mild sweetness of wildflower honey, creating a balanced, slightly caramelized rind. The meat is first dry-cured and then brushed with a honey glaze before smoking. The result is a versatile ham with complex flavor that tastes excellent raw or lightly seared.
Ingredients(for 1 kg)
Instructions
Dry Curing
10–12 daysCombine curing salt, pepper, juniper berries, thyme, and brown sugar. Rub meat firmly on all sides, vacuum seal, and store at 4 °C in the refrigerator, turning daily.
Applying Honey Glaze
12–24 hoursRemove meat from vacuum, rinse cold, and air-dry for 12 hours. Then brush evenly with wildflower honey and allow to dry for a further 12 hours until the honey becomes sticky and firm.
Cold Smoking
3–4 days (8 hours per day)Cold smoke at 18–24 °C for 8 hours per day using alder and apple wood. The honey layer absorbs the smoke aroma very well. Ventilate for at least 16 hours between sessions.
Maturation
7–10 daysHang the smoked ham in a cool (10–14 °C), well-ventilated place. The honey crust continues to harden and the juniper-honey-smoke aroma fully develops.
Pro Tip
Apply the honey glaze only after the cured meat has fully dried. Applying honey to moist meat causes it to run off and prevents the formation of a protective crust. A thinly applied, dried honey film retains the smoke aroma particularly intensely.
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