Yes, you absolutely can cold smoke a leg of ham, and it's a traditional method to add deep smoky flavor without cooking it, but it must be paired with a proper curing process first and then often followed by hot smoking or cooking to be safe and delicious, as cold smoking alone doesn't cook the meat to a safe temperature. You'll cure the pork leg (using salt, sugar, curing salts), cold smoke it at low temps (below 100°F/37°C) for hours or days to infuse flavor, and then cook it (hot smoke or bake) until it reaches an internal temp of 145°F (63°C) for safe consumption.
The Cold Smoking Process for Ham:
- Cure the Pork: Start with a raw pork leg and cure it using a brine or dry rub with salt, curing salt (like pink salt/Prague powder), and flavorings for several days to weeks, depending on the recipe.
- Rinse & Dry: After curing, thoroughly rinse the ham and let the surface dry to form a pellicle (a sticky film) for better smoke adhesion.
- Cold Smoke: Place the cured, dry ham in your smoker at a temperature below 100°F (37°C), ideally 80-90°F (27-32°C), for several hours to days, adding wood chips for flavor.
- Rest (Optional but Recommended): After cold smoking, refrigerate the ham overnight to let the smoke mellow and the pellicle dry further, notes this YouTube video.
- Hot Smoke/Cook: This is crucial for safety. Gradually increase smoker temperature (e.g., 150-180°F or 65-82°C) or move to an oven to cook the ham until its internal temperature reaches 145°F (63°C).
Key Considerations:
- Safety: Cold smoke adds flavor but doesn't cook; always ensure the final product reaches a safe internal temperature.
- Flavor vs. Cooked: Cold smoking imparts flavor (like a country ham), while hot smoking cooks and flavors (like a city ham).
- Equipment: You'll need a smoker and a good meat thermometer.
