alt=boar ham sliced

Smoked Boar Ham Recipe

Making ham always seems to be an art of some sort. However, after a few trail runs, you are able to make your own ham and you will taste the difference 100%. Follow this step by step recipe and you will find that even making ham can be done by everyone. So get that Bradley smoker going and let us know how it turned out!

Now this recipe can easily be applied to a raw pork ham, if you can’t get your hands on any boar


One boar ham, bone-in skinned

For brine:

4 L water

1 Cup kosher salt

1 Cup sugar

2 Tbsp cure #1

3 Cinnamon sticks

2 Tsp anise seeds

10-12 Cloves

8 Bay leaves

2 Tbsp dried dill

2 Tbsp mustard seeds

2 Tbsp peppercorns

1 Cup honey/maple syrup


Bring ingredients for the brine to a boil to fully dissolve salt and sugar.

Cool brine overnight in fridge.

Submerge ham in brine in a non-reactive container (plastic or ceramic), making sure the ham is entirely covered.

Brine ham for 14 days in the fridge.

Rinse off excess brine.

Bring a large pot of water to boil and pour over ham. Leave submerged for 20-30 minutes.

Pat dry.

Smoke ham in smoker set between 200-250°F with maple bisquettes until an internal temperature of 150°F is reached (about 4-5 hours). While ham is smoking brush lightly with honey or maple syrup every hour or two

Finish in oven at 375°F until an internal temperature of 160°F, brushing with honey or maple syrup every half hour.

Allow to cool for 15-30 minutes before slicing.