Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 whole fresh pork shoulder or picnic, 5–7 lb (2.3–3.2 kg), bone-in
- 2 qt cold water + 1 (12 oz) bottle beer (amber lager or brown ale)
- 1/2 cup kosher salt, 1/3 cup packed light brown sugar
- 6 garlic cloves, 1 onion, 2 bay leaves, 1 tbsp black peppercorns
- 1 tsp pink curing salt #1 (optional but recommended)
- 1 cup beer, 1/2 cup brown sugar, 2 tbsp Dijon, 1 tbsp apple cider vinegar
- 2 tbsp unsalted butter, 1/2 tsp black pepper, pinch cayenne (optional)
- Apple or hickory wood chunks/chips for smoking
Do This
- 1. Make brine: simmer a bit of the water with salt and sugar to dissolve, then cool with remaining water and beer. Add aromatics and pink curing salt (if using).
- 2. Submerge pork in brine, weigh it down if needed, and refrigerate 48–60 hours, turning once or twice.
- 3. Rinse, pat dry, score the fat, and air-dry uncovered on a rack in the fridge 4–12 hours.
- 4. Preheat smoker to 225°F (107°C) with apple or hickory wood. Smoke ham 3 1/2–4 1/2 hours until internal temp reaches 140°F (60°C).
- 5. While it smokes, simmer beer, brown sugar, Dijon, vinegar, butter, pepper, and cayenne to make a glossy glaze.
- 6. Raise smoker to 275°F (135°C), brush ham with glaze every 15 minutes for 45–60 minutes, until deeply lacquered and 150°F (66°C) internal.
- 7. Rest 30 minutes, then chill completely. Slice thinly when very cold for charcuterie boards or sandwiches.
Why You’ll Love This Recipe
- Deep smoky flavor plus a gentle beer-based cure gives you ham that tastes artisanal, not factory-made.
- The brown sugar and beer glaze caramelizes into a shiny, slightly sticky crust that slices beautifully for charcuterie boards.
- Most of the time is hands-off curing, smoking, and chilling; your smoker quietly does the work.
- Perfect make-ahead centerpiece: smoke one day, slice the next, and serve cold or room temperature.
Grocery List
- Produce: 1 onion, 6 garlic cloves, optional fresh herbs (thyme, rosemary) for garnish
- Dairy: Unsalted butter
- Pantry: Fresh pork shoulder or picnic (5–7 lb), kosher salt, pink curing salt #1 (optional), light brown sugar, whole black peppercorns, ground black pepper, cayenne pepper, bay leaves, Dijon mustard, apple cider vinegar, beer (amber lager or brown ale), wood chunks or chips (apple or hickory)
Full Ingredients
For the Modest Beer Brine
- 1 whole fresh pork shoulder or picnic, 5–7 lb (2.3–3.2 kg), bone-in, skin removed but fat cap left on
- 2 quarts (1.9 L) cold water
- 1 (12 oz / 355 ml) bottle beer, preferably amber lager or brown ale
- 1/2 cup (90 g) kosher salt
- 1/3 cup (70 g) packed light brown sugar
- 1 small yellow onion, quartered
- 6 garlic cloves, smashed
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 1 teaspoon pink curing salt #1 (optional but recommended for rosy color and classic ham flavor; do not exceed this amount)
- Ice, as needed, to help cool the brine (optional)
For Smoking
- Apple or hickory wood chunks or chips (about 2–3 cups, or enough for 4–5 hours of smoke)
- Neutral oil or cooking spray, for the smoker grates
For the Beer–Brown Sugar Glaze
- 1 cup (240 ml) beer (use the same style you used in the brine)
- 1/2 cup (100 g) packed light brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons unsalted butter
- 1/2 teaspoon freshly ground black pepper
- Pinch cayenne pepper (optional, for subtle heat)
Optional For Serving
- Whole grain mustard
- Cornichons or other pickles
- Crusty bread, crackers, or sliced baguette
- Fresh herbs (thyme, parsley, or rosemary) for garnish
Step-by-Step Instructions
Step 1: Make the Beer Brine
In a medium saucepan, combine 2 cups of the cold water with the kosher salt and brown sugar. Warm over medium heat, stirring, just until the salt and sugar dissolve and the liquid is clear. Do not boil; you only need enough heat to dissolve everything.
Pour this hot mixture into a large non-reactive container (a food-safe bucket, large stockpot, or deep non-metallic baking dish that can fit the ham fully submerged). Add the remaining cold water and the 12 oz beer. Stir to combine.
Add the quartered onion, smashed garlic, bay leaves, whole peppercorns, and pink curing salt #1 (if using). Stir again. If the brine still feels warm, stir in a handful of ice cubes and wait until the liquid is completely cool before adding the meat. This is important for food safety.
Step 2: Cure the Ham in the Brine
Place the pork shoulder or picnic into the cooled brine, fat side up. The meat should be fully submerged. If it wants to float, use a small plate or a zip-top bag filled with water to weigh it down gently.
Cover the container and refrigerate for 48–60 hours. Turn the meat over in the brine once or twice during this time to help it cure evenly. This modest cure seasons the meat all the way through and adds gentle pinkness and ham-like flavor without being overly salty.
Step 3: Rinse, Dry, and Air-Dry the Ham
When the curing time is up, remove the pork from the brine and discard the brine (do not reuse). Rinse the ham briefly under cold running water to remove excess surface salt and aromatics.
Pat the meat very dry with paper towels. Using a sharp knife, carefully score the fat cap in a crosshatch pattern, making shallow cuts about 1/2 inch apart. Cut only through the fat, not deep into the meat; these cuts help the smoke and glaze cling and create that classic ham look.
Set the ham on a wire rack placed over a rimmed baking sheet and refrigerate it uncovered for 4–12 hours, or overnight if you can. This air-drying step allows a slightly tacky surface (called a pellicle) to form, which is ideal for taking on smoke and glaze.
Step 4: Set Up the Smoker and Start Smoking Low and Slow
About 30–45 minutes before you plan to smoke, remove the ham from the refrigerator to take some of the chill off. Pat it dry again if any moisture has collected on the surface.
Prepare your smoker for indirect cooking at 225°F (107°C). Oil the grates lightly to prevent sticking. Add your choice of wood (apple for a milder, slightly sweet smoke; hickory for a more assertive, traditional ham smokiness). If using chips, soak them in water for 30 minutes first, then drain.
Place the ham in the smoker, fat side up, so the melting fat bastes the meat as it cooks. Insert a probe thermometer if you have one. Close the lid and smoke at 225°F (107°C) for 3 1/2–4 1/2 hours, or until the internal temperature reaches 140°F (60°C). Maintain steady heat and a gentle, thin stream of smoke during this time, adding wood as needed.
Step 5: Make the Beer–Brown Sugar Glaze
While the ham is smoking, prepare the glaze. In a small saucepan, combine 1 cup beer, 1/2 cup packed brown sugar, Dijon mustard, apple cider vinegar, butter, black pepper, and cayenne (if using).
Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Continue to simmer for 8–12 minutes, stirring occasionally, until the glaze is slightly thickened and syrupy enough to coat the back of a spoon. It will thicken a bit more as it cools.
Remove from the heat and set aside. If the glaze becomes too thick to brush later, you can rewarm it briefly with a splash of beer or water.
Step 6: Glaze and Finish the Ham
When the ham reaches an internal temperature of about 140°F (60°C), increase the smoker temperature to 275°F (135°C). Brush the ham generously with the beer–brown sugar glaze, making sure to get into the crosshatch cuts in the fat.
Continue smoking at 275°F (135°C), brushing with more glaze every 15 minutes, for another 45–60 minutes. The glaze should darken to a deep mahogany color and become shiny and sticky, but not burnt. Keep an eye on any sugar buildup on hotter areas of your smoker.
The ham is done when the internal temperature is 150°F (66°C) in the thickest part, avoiding bone. This gives you juicy slices with a slight firmness that’s perfect for thin charcuterie-style cutting.
Step 7: Rest, Chill, and Slice for Charcuterie
Carefully remove the glazed ham from the smoker and place it on a cutting board or clean rack. Let it rest at room temperature for about 30 minutes to allow the juices to settle.
For charcuterie-style serving, the key is a full chill: transfer the ham to a clean rack over a baking sheet and refrigerate it uncovered until fully cold, at least 2 hours. Then wrap it tightly in foil or plastic wrap and refrigerate at least another 2–4 hours, or overnight. Cold meat slices much more neatly than warm meat.
When ready to serve, use a sharp carving knife or slicer to cut very thin slices against the grain. Arrange on a board with mustards, pickles, bread, and your favorite cheeses. Let the slices sit at cool room temperature for 10–15 minutes before serving so the fat softens and the flavor blooms.
Pro Tips
- Choose the right beer: Amber lagers and brown ales give gentle malt sweetness without too much bitterness. Very hoppy IPAs can taste harsh once reduced in the glaze.
- Mind the salt: If your kosher salt is a fine-grain brand, lightly pack it and level the measuring cup. If you prefer a less salty ham, you can reduce the kosher salt to 1/3 cup but keep the curing time the same.
- Do not skip air-drying: The time in the fridge uncovered creates a slightly sticky surface that helps both smoke and glaze adhere evenly, giving better color and flavor.
- Slicing trick: For ultra-thin charcuterie slices, chill the ham thoroughly and use a long, very sharp slicing knife, wiping the blade occasionally to keep cuts clean.
- Smoker alternatives: If your smoker runs hot or cool, adjust the cook time but always rely on internal temperature, not just the clock.
Variations
- Maple–Mustard Ham: Replace half the brown sugar in the glaze with real maple syrup and increase the Dijon to 3 tablespoons. This gives a slightly stickier, more breakfast-style sweetness.
- Spicy Porter Glaze: Use a robust porter or stout in both brine and glaze and add 1/2 teaspoon smoked paprika plus extra cayenne to the glaze for a deeper, slightly bitter-sweet profile with gentle heat.
- Oven-Roasted Version: If you do not have a smoker, roast at 300°F (150°C) in a roasting pan with a little water in the bottom, tented loosely with foil. For a hint of smoke, add 1/2–1 teaspoon liquid smoke to the brine (optional). Remove foil during the last hour and glaze as directed.
Storage & Make-Ahead
This ham is ideal for making ahead. Once fully chilled, wrap it tightly in plastic wrap or foil and refrigerate for up to 5 days. Slice only what you need to keep the rest from drying out. For longer storage, wrap tightly and freeze whole chunks or thick slabs for up to 2–3 months; thaw overnight in the refrigerator before slicing. Leftover slices are excellent served cold, at room temperature, or gently rewarmed in a covered dish with a splash of water or stock at 275°F (135°C) until just heated through. Do not repeatedly reheat and re-chill; instead, portion leftovers into smaller packages before storing.
Nutrition (per serving)
Approximate values per 4 oz (113 g) cooked ham with glaze: about 260 calories, 19 g protein, 19 g fat, 3 g carbohydrates, 2 g sugar, 750 mg sodium. Actual values will vary depending on the exact cut of pork, the beer used, and how much glaze remains on the finished slices.
