Smoked Wild Pig Ham
- 1 6-pound ham
- 1/2 gallon cold water
- 1/2 cup kosher salt
- 1/2 cup turbinado (or granulated or brown) sugar
- 1 tablespoon Instacure No. 1 (pink curing salt) Instacure No. 1
- 1/2 cup maple syrup
- In a large, deep container with an airtight lid, mix the salt, sugar, and curing salt in a half-gallon of water until the salt dissolves. Submerge the ham in the brine and store in the refrigerator for 6 days.
- When you are ready to smoke, take the ham out, pat with paper towels and set on a wire rack to dry (minimum one hour, preferably two).
- Preheat your smoker to 200 degrees F. Insert the ham and smoke over your favorite wood (or bisquette flavor for electric smokers) for two hours.
- After the first two hours, brush the ham all over with the maple syrup. Continue smoking, basting every hour with more maple syrup, until the ham’s internal temp reaches 150-155 degrees F. (For a 6-pound ham, this should take about another five hours after the initial two-hour smoke.)
- Remove the ham from the smoker and wrap it in foil. Let it sit for an hour before opening it up and slicing. Serve warm or cold.
- AMAZINGNESS. We have made three hams now, tweaking the curing ratio and time as we’ve gone, until we got it just perfect. It doesn’t get any better than homemade wild pig ham, folks. Oof.
- This is the base recipe for a small to average size wild pig ham (from a 120-pound boar). If your ham is larger or smaller, you can scale the salt/water/sugar ratio and curing time (24 hours per pound) accordingly.
- After the first two hours, if using grated racks, you can flip the ham on the rack to create “grill marks” as you see above. It’s a nice touch if you want to take a moment to do it.
- Killer leftover suggestions: Hawaiian Pasta and Ham and Potato Soup (don’t forget to use the bone!)