Our smoked salt cured ham roast is hand cured using nothing but salt. This is not fast food, its going to need to be well prepared and slow cooked with love.
Prefect for Sunday Dinners, holiday feasts or a satisfying weekend cooking project. Each roast weighs approximately 2-3 pounds, ensuring you have plenty to share with your loved ones.
For best results, we recommend following the cooking steps below:
🥩 Step 1: Soak the Ham (Optional but Recommended)
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Rinse the ham under cold water.
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Soak it in cold water (fully submerged) for 4-8 hours to draw out excess salt. Change the water a couple of times if possible.
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Pat dry before cooking.
🍖 Step 2: Low and Slow Cooking Method - Braise
Ingredients:
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1 whole or half cured ham (soaked if necessary)
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4-6 cups low-sodium broth (chicken, vegetable, or homemade)
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1-2 cups apple cider (fresh, not apple juice with added sugars)
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1-2 bay leaves
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1 tbsp whole black peppercorns
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2-3 sprigs fresh thyme or rosemary
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3-4 garlic cloves, smashed
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Optional: A splash of apple cider vinegar or a dash of maple syrup for balance (if you like a hint of sweetness)
Instructions:
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Preheat Oven: 300°F (low and slow is the key).
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Prepare Roasting Pan or Dutch Oven:
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Place the ham roast fat side up, if possible.
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Pour in broth and apple cider until liquid comes halfway up the ham.
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Add aromatics (bay leaves, peppercorns, herbs, garlic).
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Cover tightly with foil or lid.
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Bake / Braise for 3-4 hours depending on ham size, basting every hour.
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Internal temp should reach 145°F for food safety, but the longer cook (beyond just hitting temp) breaks down connective tissue.
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Uncover & Glaze (Optional):
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You can brush on a glaze of mustard + maple syrup + cider vinegar for the last 30 min if desired—skip sugary BBQ sauces.
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Rest 20-30 min before slicing thinly against the grain.
🔥 Step 3 (Optional): Finish with a Broiler or Sear
For a crusty exterior:
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Broil on high 2-3 min (watch carefully). OR
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Slice and sear pieces in a cast iron pan with a bit of butter for crispy edges.
