Smoked ham with bone

Homemade smoked product made from cured ham, prepared by heating in warm water and then smoking.

Ingredients:

spread ham warm water

Procedure:

1. Rinse cured hams in water and then let them warm in 40-50°C warm water for 1.5 to 2 hours
2. After warming, hang them on hooks by the heel bone, let them drain, scrape the skins of any remaining dirt and hang them on sticks
3. Place the hung hams in a heated smoker
4.

Note:

For more on smoking, see our cooking school.