Recipes by Borniak

Recipes by Borniak

Homemade smoked and poached ham

Smoked homemade ham delights with its juiciness and delicate, pink interior. It is characterized by a subtle flavor and aromatic scent that stimulates the senses. This is a perfect example of how traditional methods can transform ordinary meat into a true feast for the palate. Ham and other homemade specialties, such as smoked sausages, are excellent proof that the best flavors are created by ourselves in the comfort of our home.

INGREDIENTS

  • Meat:
    • 5 kg of pork ham without skin

    Curing:

    • 90 g – 5 tablespoons of salt
    • 60 g – 3 tablespoons of curing salt
    • 5 g – 1 teaspoon of sugar
    • 5 bay leaves
    • 8 pieces of allspice
    • 5 pieces of juniper
    • 10 grains of mixed peppercorns
    • 5 liters of water
    • 2 cloves of garlic

    Poaching:

    • 3 bay leaves
    • 10 grains of mixed peppercorns

TOOLS

RECIPE

Curing process:

  1. Wash and dry the ham with a paper towel.
  2. Crush the curing ingredients in a mortar and divide into two parts.
  3. Rub the first part of the mixture onto the ham on all sides, place it in a stoneware pot* and set aside in a cool place for about 24 hours**.
  4. After 24 hours, boil water and add the second half of the spice mixture to the boiling water, then cool down.
  5. Prepare a syringe with a needle for meat injection.
  6. Inject the ham with the brine in four places, using 120 ml of brine.
  7. Pour the prepared brine over the ham, cover tightly, and leave in a cool place** (4°C – 6°C) for 5 days.
  8. During curing, turn the meat once a day.

*container – if you do not have the appropriate container, you can use a zip-lock bag.

** you can place the ham in the fridge where the temperature will be maintained at the appropriate level.

Smoking process:

  1. Remove the ham from the brine, rinse it with cold water and dry with a paper towel.
  2. Place the meat in a charcuterie net or tie with string and place it in the smoker.
  3. Set the temperature to 30°C, turn on the dehumidifier for 4 hours.
  4. Connect the smoke generator, set the temperature to 50°C and smoke for 3 hours.
  5. Raise the temperature to 70°C and smoke for 1.5 hours.

Poaching process:

  1. Pour water into a large pot.
  2. Add spices to the water and heat to 90°C*.
  3. Place the ham in hot water for 90 minutes until the internal temperature reaches 65-70°C.
  4. Remove the ham from the water, dry it with a paper towel, and wait for it to cool.

* when poaching, ensure the water is hot but not boiling.

Schroom niet om je vragen met ons te delen. Twijfel je of wil je ons assortiment rookovens komen bekijken, maak dan een afspraak of neem contact op via het contactformulier.

Ontvang elke maand Nieuwe recepten enacties in je mailbox!

Frequently Asked Questions

We hope to inform you as best as possible about the (im)possibilities of our smoker ovens. Do you have pressing questions that are not listed here? Please contact us!

Most classic smokers still work with charcoal and briskets to provide a less constant release of smoke. The inside of the smokers are also often made of plastic. And that makes a big difference compared to the Borniak smokers. The Borniak smokers are well insulated, so you can also smoke at -5 or -10 degrees Celsius. On the other hand, the Borniak smoker retains more and better heat because of the stainless steel interior. Let’s be honest, because of these great advantages we may be more expensive to purchase, but you will have a quality oven at home. Over the past 10 years, Borniak has mainly focused on the quality and further development of the oven and we are happy to continue this!

Of course! The great thing about a smoke machine is that you don’t have to be a star chef to use a smoker. Every hobby chef can use the standard smoker, but for the professional chef we recommend the larger models!

If you want to get started with your new smoker, you need smoke moth! You can’t actually smoke without a smoke moth. The effect of the smoke moth is therefore great. Here you can give your dish a unique or personal touch with the different flavors. This way you can experiment yourself with our recipes and different wood or fruit chips. 

We have five types of fruit chips and four types of wood chips. Did you know that you will receive a standard smoke moth from us as a gift when you purchase a smoker? This way you can start smoking right away! news.  

After the smoker has been delivered to your home, you can place it in the desired location, for example in the outdoor kitchen. To get started with your new acquisition, you need at least one power point. The power cord of the Borniak smoker is approximately 150 cm long, so you may need an extension cord to get the smoker in the right place. Once the oven is ready, you can start smoking! Then follow the next steps;

  • When you have chosen a tasty dish, fill the smoke generator with the desired type of smoke moth/flavor.
  • You place the meat, fish, poultry, snack, vegetables or fruit in the smoker.
  • You then set the smoker to the desired temperature via the digital control panel. Good to know; We also have smokers with a timer, where you can set the time for smoking, heating your meal(s) and even the ventilation of the smoker. 
  • When the time has expired you can remove your dish from the smoker; enjoy your meal!