York-Style Ham

Name: York-Stil Schinken
Total time: 5 d
Ingredients: 28 g Nitritpökelsalz (0,4–0,5% NaNO2); 400 ml Wasser (für die Lake); 10 g Brauner Zucker; 2 g Schwarzer Pfeffer, ganz; 1.5 g Wacholderbeeren, zerdrückt; 1 Stück Lorbeerblatt

BrinePorkCold SmokingMedium5-7 days curing, 4-6 hrs smoking, 3-4 hrs cooking72-74 °C15-20 °COak + Apple

York ham is a mildly cured, lightly smoked English cooked ham with a fine texture. It is wet-brined, then cold-smoked and finally gently cooked or steamed. The result is a juicy, tender ham with a subtle smoky note.

Ingredients(for 1 kg)

Curing salt (0.4–0.5% NaNO2)28 g

Water (for brine)400 ml

Brown sugar10 g

Whole black pepper2 g

Juniper berries, crushed1.5 g

Bay leaf1 Stück

Instructions

Preparing the Brine

1–2 hours

Heat water, stir in curing salt, sugar and all spices until completely dissolved. Allow brine to cool fully to 3–5 °C before adding the meat. Never use warm brine.

Curing

5–7 days

Inject the leg with the cooled brine (approx. 10% of the meat's weight). Then fully submerge in the brine, weigh down with a weight and refrigerate at 3–5 °C. Check daily.

Drying and Cold Smoking

4–6 hours smoking, 12 hours drying

Remove meat from brine, rinse thoroughly and allow to dry at room temperature for 12 hours. Cold smoke with oak and apple wood chips at a maximum of 20 °C for 4–6 hours. The surface should take on a golden brown colour.

Steam Cooking

3–4 hours

Wrap the ham in a damp cloth or place in a roasting pan with a little water. Steam in the oven at 80–85 °C until a core temperature of 72–74 °C is reached. Allow to cool and slice cold.

Pro Tip

For an authentic York result, wrap the meat in cloth after smoking and cook in the oven at 80 °C with steam until a core temperature of 72 °C is reached. Never allow it to boil.

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