📝 About This Recipe
Originating from the historic shores of the Pagan River in Virginia, the Smithfield Ham is a culinary icon of the American South, defined by its rigorous dry-cure and deep, mahogany smoke. This recipe honors the centuries-old tradition of salt-curing and hickory smoking, resulting in a lean, intensely savory meat with a complex funk that rivals the finest European prosciuttos. It is a labor of love that transforms a simple pork leg into a mahogany-hued masterpiece, perfect for celebratory feasts and thin, salty slivers on buttered biscuits.
🥗 Ingredients
The Cure
- 15-18 pounds Fresh Green Pork Leg (bone-in, skin-on, high quality heritage breed preferred)
- 5 pounds Fine Sea Salt (non-iodized)
- 1/2 cup Black Peppercorns (coarsely cracked)
- 2 teaspoons Sodium Nitrate (Cure #2) (essential for long-term curing safety)
- 1 cup Brown Sugar (firmly packed)
The Soaking and Scrubbing
- 5 gallons Cold Filtered Water (for desalting)
- 1 cup Apple Cider Vinegar (to scrub the exterior)
The Finishing Glaze (Optional for Serving)
- 2 tablespoons Whole Cloves (for studding the fat)
- 1/2 cup Honey or Molasses (for a traditional sheen)
- 1 tablespoon Dry Mustard Powder (adds a sharp counterpoint)
👨🍳 Instructions
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1
Begin by preparing the cure mix: combine the sea salt, cracked black pepper, sodium nitrate, and brown sugar in a large bowl, mixing thoroughly until uniform.
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2
Place the pork leg on a clean surface and massage about one-third of the salt mixture into the meat, paying special attention to the hock end and the area around the aitch bone to prevent spoilage.
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3
Place the ham in a wooden curing box or a non-reactive tray and cover with the remaining salt. Store in a cold, humid environment (36-40°F) for approximately 1.5 days per pound of meat.
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4
After the initial salt cure, remove the ham and rinse off the excess salt. Pat it dry completely with lint-free towels.
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5
Hang the ham in a cool, well-ventilated smokehouse. Cold smoke the ham using hickory or red oak wood for 7 to 10 days, ensuring the temperature never exceeds 90°F.
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6
After smoking, allow the ham to age in a cool, dry place for 6 to 12 months. This allows the enzymes to break down the proteins, creating the signature 'Smithfield' flavor profile.
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7
When ready to eat, the ham will be covered in a harmless mold. Scrub the ham vigorously with a stiff brush and a mixture of warm water and cider vinegar until clean.
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8
Submerge the entire ham in a large vessel of cold water and soak for 24 to 36 hours, changing the water every 8 hours to leach out the intense saltiness.
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9
Place the ham in a large stockpot, cover with fresh water, and simmer gently (do not boil) at about 180°F for 20 minutes per pound until the internal temperature reaches 155°F.
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10
Remove the ham from the water and, while still warm, carefully peel away the thick outer skin (the 'rind'), leaving a thin layer of fat.
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11
Score the fat in a diamond pattern, stud with whole cloves, and rub with a mixture of honey and mustard powder.
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12
Place in a 350°F oven for 20-30 minutes, just until the fat is golden brown and bubbling.
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13
Allow the ham to cool completely. The secret to Smithfield ham is the slice: use a very sharp carving knife to cut paper-thin translucent slices across the grain.
💡 Chef's Tips
Temperature control is your best friend; never let the curing environment rise above 40°F or the meat may spoil before the salt penetrates. Don't be afraid of the surface mold during aging; it is a natural part of the process, much like fine cheese, and is scrubbed off before cooking. Always slice the ham as thinly as possible; the flavor is so concentrated that thick slices can be overwhelmingly salty. Save the ham bone! It is the ultimate flavoring agent for slow-cooked collard greens, split pea soup, or navy bean stew.
🍽️ Serving Suggestions
Serve with warm, flaky buttermilk biscuits and a swipe of sharp Dijon mustard. Pair with a glass of dry, sparkling cider or a bold, tannic Madeira wine to cut through the richness. Accompany with 'Red Eye Gravy' made from the pan drippings and a splash of strong black coffee. Include on a Southern-style charcuterie board with pickled okra and pimento cheese.