How to make wild boar ham

If you are a fan of cured meats, you may have come across Wild Boar Ham on gourmet charcuterie boards or in specialty food stores. Its distinct flavor and tender texture make it a unique and delicious option for those seeking something different. While it may seem like a complicated process, making Wild Boar Ham at home is entirely possible with the right ingredients and technique. In this article, we will guide you through the step-by-step process of making your very own flavorful Wild Boar Ham.

Step 1: Procuring the Wild Boar

The first step in making Wild Boar Ham is sourcing the main ingredient: a wild boar hind leg. While it may not be readily available in grocery stores, you can reach out to local hunters, farmers, or specialty meat suppliers who may be able to provide you with this specialty cut. Ensure that the boar has been field-dressed properly and is from a reliable source.

Step 2: Preparing the Cure

The next step involves preparing the cure for the Wild Boar Ham. In a large bowl, combine kosher salt, sugar, pink curing salt, black pepper, minced garlic, and any other desired spices or herbs. Mix well to ensure uniform distribution. The curing salts help preserve the meat and give it that characteristic pink color.

Step 3: Curing the Meat

Take the wild boar hind leg and rub the cure mixture generously all over its surface. Ensure that every inch of the meat is covered with the cure. Place the cured leg into a food-grade plastic bag, seal it tightly, and refrigerate for approximately 7-10 days. The curing time may vary depending on the size of the leg, so check regularly to make sure it is firming up.

Step 4: Soaking and Resting

After the curing period, remove the wild boar leg from the plastic bag and rinse it thoroughly under cold water to remove any excess salt or cure. Pat dry with paper towels and let it rest at room temperature for 1-2 hours. This resting period allows the flavors to meld and the meat to equalize in moisture.

Step 5: Smoking the Wild Boar Ham

Now it’s time to add the smoky flavor that is characteristic of cured hams. Set up your smoker with hardwood, preferably apple or oak, and preheat it to around 225°F (107°C). Place the cured and rested wild boar leg on the smoker rack and let it smoke for approximately 4-6 hours. You can add additional wood chips during the smoking process to enhance the smoky flavor.

Step 6: Aging the Ham

Once the wild boar leg has been smoked to perfection, it’s time to age the ham. Wrap the ham in a clean, breathable cloth, such as cheesecloth, and hang it in a cool, dry place with good air circulation, preferably around 50-60°F (10-15°C). Let it age for a minimum of 3 months, though the longer the aging process, the more intense and flavorful the ham will become.

Step 7: Enjoying the Wild Boar Ham

After the aging process, your homemade Wild Boar Ham is ready to be enjoyed! Slice it thinly and savor the unique flavors and tender texture. It can be enjoyed as is, on a charcuterie board, or as a delightful addition to sandwiches, pizzas, or salads.

Making Wild Boar Ham at home may require some patience and time, but the end result is undoubtedly worth it. With this step-by-step guide, you can embark on your journey to creating your own gourmet cured meat that will impress friends, family, and your taste buds. So, why not give it a try? Happy curing and enjoy your delicious Wild Boar Ham!