Traditional Irish Christmas Ham

One thing I miss living away from Ireland is some of the amazing food we have access to at Christmas time.  Not the say there’s anything wrong with Canadian food but as an Irish man there are certain things that have to be in a Christmas Dinner.  One of those things is a traditional Irish Christmas Ham which I’ve been trying to replicate correctly since I moved here and I’ve had mixed results, so while back in Ireland last year eating my fill of it from NoIan’s Butcher’s in Kilcullen I resolved that Christmas 2015 I will make a perfect Christmas Ham.  A few of the butchers from The Healthy Butcher and I where discussing solutions for the last few months and finally Paul nailed it and produced an amazing result for his annual Christmas party.  We stood in his kitchen most of the night with a chefs knife carving lumps off of it and stuffing our faces, it was so good.  So in the fairness the credit goes to Paul for this although our prep methods and end results might be slightly different 🙂

1 full raw ham joint preferably organic or naturally raised like the amazing pork from Perth Pork

Brine Ingredients (Thanks Paul)
2 cups kosher salt
3 tbsp Insta cure 1 like this one from Amazon
4 bay leaves
1/4 cup mustard seeds
1/4 cup black pepper corn
1 cup pimento paste
1 cup honey

Other Essential Items
1 meat injector like this one from Amazon
1 Large cooler big enough to hold the ham
Big Green Egg BBQ or smoker

Crush the Bay leaves, Mustard seeds and Peppercorns in a mortar and pestle. Add to a blender with the remaining ingredients for the brine and blitz well until nice and smooth.  Using the meat injector pierce the ham joint all over injecting the delicious brine until there’s none left, rub any remaining bits all over the outside.
Score the skin of the ham in a diamond pattern which will make it easier to remove later and will add to the crackling.
Place the ham in the cooler and cover with water and ice and leave for at least 48 hrs.  When removed the joint should have a slightly pinkish color.
Pat the joint completely dry and rub all over with olive oil, pepper and a small amount of salt on the skin.
Place on the Big Green Egg for a minimum of 12 hours or longer at 300°F or 150°C keeping an eye on the temperature and your charcoal levels (Top up if the coals get to low).  The smell will be amazing and is worthwhile going outside in the Canadian winter just for that.
Remove after required cooking time and allow to cool or serve hot.  This will last days and have the most amazing smoke flavor.  Whatever you don’t use vac seal it and you’ll have Christmas Ham for months.
Here’s a few pictures of my end result. Enjoy.

WP_20151224_10_53_56_Rich_LI WP_20151224_22_31_41_Rich_LI WP_20151224_22_32_02_Rich_LI WP_20151224_22_32_21_Rich_LI