Making smoked ham is a delicious and rewarding endeavor! The process begins by curing the ham in a mixture of salt, sugar, and pink curing salt for about a week. After curing, the ham is rinsed and allowed to sit in the fridge for a couple of days to develop a pellicle. Then, the ham is smoked at a low temperature for several hours until it reaches the desired internal temperature. Finally, it's all about patience as the ham needs to rest before it's ready to be savored.
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