{"id":3968,"date":"2023-06-12T14:00:00","date_gmt":"2023-06-12T12:00:00","guid":{"rendered":"https:\/\/wurstcircle.com\/?p=3968"},"modified":"2023-06-12T10:47:17","modified_gmt":"2023-06-12T08:47:17","slug":"smoked-ham","status":"publish","type":"post","link":"https:\/\/wurstcircle.com\/recipes\/smoked-ham\/","title":{"rendered":"Smoked ham &#8211; Delicious, smoky pleasure"},"content":{"rendered":"\n<p>Today I show you how you can make a smoked ham yourself. With a moderate effort you will achieve a super tasty result.<\/p>\n\n\n\n<p>Smoked ham is a delicious delicacy. Its unique flavor and tender texture make it a popular choice as an appetizer, on bread, or in a variety of dishes. For this recipe, you&#8217;ll need a smoker.<\/p>\n\n\n\n<p>If you want to know everything about making ham + 28 other ham recipes, it&#8217;s worth checking out<a href=\"https:\/\/wurstcircle.com\/sp\/ham-book\/\"> the book.<\/a><\/p>\n\n\n\n<p>Here you will find the complete hot smoked ham recipe as a video or to read through.<\/p>\n\n\n\n<p>Have fun and good luck making it!<\/p>\n\n\n\n<p><iframe loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/VxC19tFnjsQ?controls=0\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_65 counter-hierarchy ez-toc-counter ez-toc-white ez-toc-container-direction\">\n<p class=\"ez-toc-title\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-664350b13848f\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-664350b13848f\"  aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/wurstcircle.com\/recipes\/smoked-ham\/#Smoked_ham_%E2%80%93_What_do_you_need_to_make_it\" title=\"Smoked ham \u2013 What do you need to make it?\">Smoked ham \u2013 What do you need to make it?<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/wurstcircle.com\/recipes\/smoked-ham\/#Meat_per_kg\" title=\"Meat per kg\">Meat per kg<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/wurstcircle.com\/recipes\/smoked-ham\/#For_one_liter_of_brine_you_need\" title=\"For one liter of brine you need:\">For one liter of brine you need:<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/wurstcircle.com\/recipes\/smoked-ham\/#The_equipment_to_make_smoked_ham\" title=\"The equipment to make smoked ham\">The equipment to make smoked ham<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/wurstcircle.com\/recipes\/smoked-ham\/#Make_smoked_ham_%E2%80%93_Step-By-Step_Instructions\" title=\"Make smoked ham&nbsp; &#8211; Step-By-Step Instructions\">Make smoked ham&nbsp; &#8211; Step-By-Step Instructions<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Smoked_ham_%E2%80%93_What_do_you_need_to_make_it\"><\/span><strong>Smoked ham \u2013 What do you need to make it?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-all-ingredients-1024x576.webp\" alt=\"smoked ham-all ingredients\" class=\"wp-image-3970\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-all-ingredients-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-all-ingredients-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-all-ingredients-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-all-ingredients-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-all-ingredients.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Meat_per_kg\"><\/span>Meat per kg<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>100% pork e.g. neck \/ leg (1000g)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"For_one_liter_of_brine_you_need\"><\/span>For one liter of brine you need:<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>1 L water<\/li>\n\n\n\n<li>110 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"salt\" href=\"https:\/\/wurstcircle.com\/recommends\/salt\/\" data-shortcode=\"true\">salt<\/a><\/li>\n\n\n\n<li>10 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Cure #1\" href=\"https:\/\/wurstcircle.com\/recommends\/cure-1\/\" data-shortcode=\"true\">Cure #1<\/a><\/li>\n\n\n\n<li>20 g sugar<\/li>\n\n\n\n<li>2 bay leaves<\/li>\n\n\n\n<li>2 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"caraway\" href=\"https:\/\/wurstcircle.com\/recommends\/caraway\/\" data-shortcode=\"true\">caraway<\/a><\/li>\n\n\n\n<li>2 g garlic granules<\/li>\n\n\n\n<li>2 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"black pepper\" href=\"https:\/\/wurstcircle.com\/recommends\/black-pepper\/\" data-shortcode=\"true\">black pepper<\/a><\/li>\n\n\n\n<li>1,5 g coriander<\/li>\n<\/ul>\n\n\n\n<p>Depending on the desired <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"salt\" href=\"https:\/\/wurstcircle.com\/recommends\/salt\/\" data-shortcode=\"true\">salt<\/a> content of the final ham, you will need between 20% and 30% of the meat weight in brine. I recommend starting with 20%.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_equipment_to_make_smoked_ham\"><\/span><strong>The equipment to make <\/strong><strong>smoked ham<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Injection Needle + Syringe<\/strong><\/p>\n\n\n\n<p>To inject the brine into the meat (the process ensures that the meat stays juicy), you will need a injection syringe. If you don\u2019t have one yet, you can buy one for around \u20ac10.<\/p>\n\n\n\n<p><strong>Smoker<\/strong><\/p>\n\n\n\n<p>You need the smoker (e.g. this smoker cabinet) to smoke your ham.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Make_smoked_ham_%E2%80%93_Step-By-Step_Instructions\"><\/span><strong>Make <\/strong><strong>smoked ham&nbsp; <\/strong><strong>&#8211; Step-By-Step Instructions<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>1. Put all the spices with the water in a saucepan and boil the brine once briefly. Leave to infuse for 20-30 minutes and then leave to cool. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-brine-1024x576.webp\" alt=\"smoked ham-brine\" class=\"wp-image-3973\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-brine-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-brine-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-brine-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-brine-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-brine.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>2. When the brine is cold, you can drain it through a sieve so that you don&#8217;t have any pieces in the brine. 3<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-sieve-1024x576.webp\" alt=\"smoked ham-sieve\" class=\"wp-image-3979\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-sieve-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-sieve-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-sieve-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-sieve-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-sieve.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>3. Now inject some of the brine into the ham with a syringe. You can stop as soon as you notice that the brine is running out more and more.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-needle-1024x576.webp\" alt=\"smoked ham-needle\" class=\"wp-image-3977\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-needle-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-needle-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-needle-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-needle-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-needle.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>4. Put the ham with the remaining brine into a resealable bag.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-brine-2-1024x576.webp\" alt=\"smoked ham-brine 2\" class=\"wp-image-3972\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-brine-2-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-brine-2-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-brine-2-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-brine-2-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-brine-2.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>5. Now squeeze as much air as possible out of the bag. Try not to squeeze the ham too much (otherwise the brine will leak out again). Then you can close the bag.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-bag-1024x576.webp\" alt=\"smoked ham-bag\" class=\"wp-image-3971\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-bag-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-bag-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-bag-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-bag-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-bag.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>6. The ham must now be cured for at least 3 days in the refrigerator (if you have a larger piece of ham, you must cure it longer). Important: Turn the ham every day so that the brine can soak in from all sides and is well distributed. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-cure-1024x576.webp\" alt=\"smoked ham-cure\" class=\"wp-image-3975\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-cure-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-cure-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-cure-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-cure-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-cure.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>7. Now pat the meat dry with a kitchen towel. Then insert a hook into the cured piece of meat. This way you can hang it up better afterwards. Alternatively, you can also tie the ham with kitchen twine and hang it up.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-dry-1024x576.webp\" alt=\"smoked ham-dry\" class=\"wp-image-3976\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-dry-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-dry-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-dry-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-dry-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-dry.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>8. Hang your ham in the smoker and dry it for about 30 minutes at 50 \u00b0C (122\u00b0F) without smoke.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-smoke-1024x576.webp\" alt=\"smoked ham-smoke\" class=\"wp-image-3980\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-smoke-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-smoke-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-smoke-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-smoke-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-smoke.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>9. After 30 minutes, increase the temperature to 75 \u00b0C (167 \u00b0F) and smoke the ham for about 2 hours.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-2h-1024x576.webp\" alt=\"smoked ham-2h\" class=\"wp-image-3969\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-2h-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-2h-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-2h-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-2h-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-2h.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>10. After 2 hours, your ham probably hasn&#8217;t reached core temperature yet. Now you have two options:&nbsp;<\/p>\n\n\n\n<p>1. option: you continue smoking the ham without smoking or&nbsp;<\/p>\n\n\n\n<p>2. option: you continue to cook it in the sous vide cooker.&nbsp;<\/p>\n\n\n\n<p>The core temperature is a matter of taste: at 58 \u00b0C (136,4 \u00b0F)&nbsp; the ham is very soft and juicy, at 62 \u00b0C (143,6 \u00b0F) it is firm but not yet dry and at 65 \u00b0C (149 \u00b0F)&nbsp; the ham is dry.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-core-temperature-1024x576.webp\" alt=\"smoked ham-core temperature\" class=\"wp-image-3974\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-core-temperature-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-core-temperature-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-core-temperature-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-core-temperature-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-core-temperature.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>11.Your ham is ready.\ud83d\ude04 Enjoy it.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-ready-1024x576.webp\" alt=\"smoked ham-ready\" class=\"wp-image-3978\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-ready-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-ready-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-ready-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-ready-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2023\/06\/smoked-ham-ready.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><strong>How long is the shelf life of the <\/strong><strong>smoked ham<\/strong><strong>?<\/strong><\/p>\n\n\n\n<p>Your ham will keep in the refrigerator for about a week. The alternative is to vacuum pack the ham in portions. When vacuumed, it should keep in the refrigerator for 2-3 weeks. You can also freeze it. This will increase the shelf life many times over.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today I show you how you can make a smoked ham yourself. With a moderate effort you will achieve a super tasty result. Smoked ham is a delicious delicacy. Its unique flavor and tender texture make it a popular choice as an appetizer, on bread, or in a variety of dishes. For this recipe, you&#8217;ll [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3978,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[12],"_links":{"self":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/3968"}],"collection":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/comments?post=3968"}],"version-history":[{"count":5,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/3968\/revisions"}],"predecessor-version":[{"id":3988,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/3968\/revisions\/3988"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media\/3978"}],"wp:attachment":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media?parent=3968"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/categories?post=3968"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/tags?post=3968"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}