Easy Homemade Ham Leg

Smoked ham

I’m always impressed when I see one of those big Spanish Iberico hams standing straight up in a butcher store or in a restaurant. It inspires me and I wanted to do my own style of ham with my own style of flavors but also in a quick way. With this recipe you will get access to an amazing smoked ham within just one day!
The easiest way to smoke a big leg of ham at home without spending all that time. Topped off with an amazing glaze this ham will make your Christmas complete.

Prep Time 10 mins
Cook Time 4 hrs
Dry Brining 20 hrs
Course Christmas, Classic BBQ, Main Course, Pork
Cuisine American, Christmas, Ham, Spain, Spanish, Thanksgiving
Servings 10
Calories 1232 kcal

Ingredients
 

  • 6000 grams Iberico leg of pork fresh
  • 75 grams fresh parsley fine chopped
  • 10 cloves of garlic fine chopped
  • 1 tbsp olive oil
  • 1 tbsp ground black pepper

Dry Brine

  • 1000 grams fine kitchen salt
  • 250 grams sugar
  • 3 tbsp fresh thyme
  • 3 tbsp fennel seeds
  • 3 tbsp fresh rosemary
  • 3 tbsp fresh sage
  • 4 tbsp fresh parsley
  • 1 lemon

Honey Cinnamon Glaze

  • 200 grams sugar
  • 100 grams butter
  • 1 star anise
  • 1 stick of cinnamon
  • 3 tbsp honey

Instructions
 

Dry brine

  • Start by making a dry brine. Take a tray that is large enough to hold the leg and add the salt, sugar, the fresh herbs and the juice of a lemon and mix it all up.
  • Place the ham on a tray and apply the salt mixture to the meat. Make sure to coat both sides of the leg. Add more to the spots where the meat is most exposed.
  • Place it in your fridge and let it sit for 20 hours.
  • Take the leg out of the fridge and scrape off the salt crust.
  • Rinse off the excess salt with water.
  • Place the ham on your board and pat it dry.

Preparing the ham

  • Chop fine the garlic and parsley and mix it up
  • Drizzle on some olive oil on the ham and sprinkle on the herb and garlic mixture.
  • Add some fresh ground black pepper. because of the dry brine it won't need any extra salt.
  • Set your Burnhard smoker to 180C and place the ham on the grates with the thickest part facing towards the heat source.
  • Stick a thermometer into the thickest part of the ham.
  • Let it smoke until the ham reaches a core temperature of 65C/149F.
  • Take the ham out of the smoker and let it rest.

Honey cinnamon glaze

  • While the meat is resting, it's time to make a beautiful glaze to go with it. Place a pan over the fire, add the sugar and let it melt. Be careful, this stuff gets hot!
  • Once it's melted down, add the butter, star anis, cinnamon and honey to the pan.
  • Mix it up, and the glaze is done.
  • Slice up the ham and pour over some of that delicious glaze!

Video

Nutrition

Calories: 1232kcalCarbohydrates: 55gProtein: 131gFat: 52gSaturated Fat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 424mgSodium: 39119mgPotassium: 2395mgFiber: 2gSugar: 51gVitamin A: 1170IUVitamin C: 23mgCalcium: 138mgIron: 5mg
Keyword christmas, diner, Ham, holidays, Iberico, jamon, leg of ham, Leg of pork
Tried this recipe?Let us know how it was!

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