Homemade Smoked Ham Recipe
Homemade Smoked Ham
This recipe was submitted by Dakota Grills, LLC of Lake Preston, SD
Prep Time: 5 Minutes
Grilling time: 3 Hours 30 Minutes
Rest Time: Minutes
Where To Cook:
|9-10 lb. of pork roasts or loins, non-injected (no water/tenderizer previously added)||1/2 cup of Dakota Grills Sweet Meat Cure™||5 cups of water|
|Seasoning - use favorite or try Dakota Grills Country Seasoning™|
Keep injecting until meat is completely saturated and will not hold more liquid. (You cannot inject too much mixture; excess liquid will just run out.)
Place pork loin in covered container and refrigerate 4 to 5 days.
Flip meat once after 1st day.
When you are ready to cook, remove from fridge.
Using cold water, rinse meat. Lightly dry and sprinkle with Dakota Grills Country Seasoning™
Completely fill the smoker attachment with hickory wood chips.
Place treated meat directly on grate and set the grill for 310°F (do not preheat).
Set the probe temperature to 160°F.
Insert the probe into the center of the pork loin and plug the other end into the grill.
(When the pork loin reaches 160°F internal temperature, it is done - your Dakota Grill automatically switches to Warm Mode.)
Expected cooking time is 3 ½ hours.
This results in honest-to goodness ham that is wonderfully delicious.
Serve warm or cold.