Juniper Ham
This Northern European-inspired cold-smoked ham combines the resinous freshness of juniper berries with pine needles and black pepper for a forest-like, spicy aroma. The leg is dry-cured and then cold-smoked with juniper wood, resulting in a deep, resinous-herbal flavor profile. Ideal with game and rustic cheese boards.
Ingredients(for 1 kg)
Instructions
Preparation and Rubbing
30 minutesRinse meat with cold water, pat dry, and combine all curing mixture ingredients. Rub the meat firmly on all sides, particularly around the bone and into any incisions.
Dry Curing
10–14 daysVacuum seal the rubbed meat and store at 4 °C in the refrigerator. Turn daily. After 7 days, drain the formed brine, re-rub the meat, and cure for a further 3–7 days.
Drying
24 hoursRemove meat from vacuum, rinse cold, and hang on a smoking hook. Dry uncovered at cool room temperature (10–15 °C) for at least 24 hours until the surface appears dry and slightly tacky.
Cold Smoking
4–6 days (8 hours per day)Cold smoke at 18–22 °C for 8 hours per day using juniper wood and beech. Ventilate for at least 16 hours between smoking sessions. The color should develop into a deep golden brown.
Maturation
1–2 weeksHang the finished smoked ham in a cool (10–14 °C), well-ventilated place to mature until the flavor has fully developed and the surface has formed an even rind.
Pro Tip
Scatter fresh juniper berries on the smoking meal or use dried juniper wood chips to intensify the characteristic resinous juniper profile — but not too much, as the flavor can quickly become dominant.
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