Smoked Wild Boar Ham
The wild boar leg is dry-cured and then gently hot smoked. The more intense meat of wild boar pairs very well with robust spices like juniper and rosemary. The finished ham impresses with a deep smoke note and juicy bite.
Ingredients(for 1 kg)
Instructions
Dry Curing
4-5 daysThoroughly mix all spices with the curing salt. Pat wild boar leg dry and deeply massage the cure mixture in evenly. Vacuum seal or place in a covered container. Cure at 4-6 °C, turning daily.
Soaking & Drying
1-2 hours + 3-4 hoursRinse leg under cold water and soak for 1-2 hours. Then pat dry and let dry on a rack at room temperature or in the refrigerator for 3-4 hours until a pellicle forms.
Smoking
8-10 hoursBring smoker to 105-120 °C. Place wild boar ham and smoke with beech and oak. Check core temperature every 2 hours. Spritz ham with water or game stock as needed. Target core temperature: minimum 74 °C.
Resting & Serving
20 minutesRemove ham from smoker and rest loosely wrapped in aluminum foil for 20 minutes. Then slice thinly and serve or vacuum seal after complete cooling.
Pro Tip
Wild boar must be cooked to a minimum core temperature of 74 °C for trichinella safety reasons. Never serve below this temperature.
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