Make Mouthwatering Oven-Baked Ham Jerky At Home With This Easy Step-By-Step Guide

Jerky is a tasty and portable snack that’s loved by many Most jerky is made from beef or venison But did you know you can also make insanely delicious jerky out of ham? With the right ingredients and technique, you can easily make ham jerky in your oven that will satisfy any jerky craving.

In this comprehensive guide, I’ll walk you through everything you need to know to make oven-baked ham jerky that rivals anything from the store. You’ll learn my secrets to perfect texture, foolproof flavor, and easy prep that takes all the guesswork out of jerky making. Let’s get started!

Why Make Your Own Oven Ham Jerky?

There are so many benefits to preparing your own jerky snacks rather than buying store-bought

• Save money – Homemade jerky costs a fraction of what you’d pay for pre-packaged jerky.

• Control ingredients – You can avoid unwanted additives and choose quality flavors

• Customize flavors – Craft your own signature seasoning blends to suit your taste.

• Food safety – You control the ingredients and sanitation from start to finish.

• Convenience – Make it on your schedule and always have jerky ready to grab and go.

With my easy oven method, you don’t need any specialized equipment. All it takes is a few simple ingredients and your oven to make jerky that’s healthier and tastier.

Tips for Choosing the Best Ham

The starting point for phenomenal jerky is picking the right cut of meat. Here’s what to look for:

• Lean and Low Fat – ideally 90-95% lean to avoid greasy results.

• Moist and Tender – optic for fresh deli-sliced versus cured ham.

• No Nitrates – sodium nitrate preservatives can turn bitter when dried.

• Unseasoned – choose ham without spices, honey or sugar coatings.

• Sliced Thin – deli-sliced 1/8 to 1/4 inches thick speeds drying.

With the right ham, you’ll get perfect texture and full flavor infusion every time.

Step-By-Step Instructions for Oven Ham Jerky

Follow these simple steps for foolproof oven-baked ham jerky:

Prep the Ham

• Trim off outer fat, skin or rind.
• Slice 1⁄8 to 1⁄4 inch thick.
• Cut into 1 to 5 inch long strips.
• Blot dry thoroughly with paper towels.

Make the Marinade

• In a bowl, mix:
  • 1⁄4 cup soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1⁄2 tsp onion powder
  • 1⁄2 tsp salt
• Add ham strips and mix well.
• Marinate in fridge 2 to 8 hours.

Bake the Jerky

• Preheat oven to 300°F.
• Line two baking sheets with foil. Spray with nonstick spray.
• Arrange ham strips close together but not touching.
• Bake 30 minutes.
• Remove from oven, flip strips and rotate pans.
• Bake 12 more minutes until dried.
• Let cool. Pat off any oil with paper towels.

Store the Jerky

• Let jerky cool completely before storing.
• Store in airtight container or bags.
• Keeps up to 2 weeks refrigerated or 2 months frozen.

And that’s it – easy oven-baked ham jerky ready to enjoy! The two-step baking ensures the meat dries thoroughly while infusing with flavor.

Handy Tips for Foolproof Ham Jerky

Follow these tips and tricks for perfect texture and flavor every batch:

• Freeze ham slightly before slicing to cut thinner and more uniform.

• Blot ham strips very dry before marinating so the flavor absorbs better.

• Mix up the seasoning blend to create your own custom flavors.

• Bake at 300°F – any lower may not fully dry the jerky.

• Flip the strips midway through baking for even drying on both sides.

• Pat off excess oil after baking for a less greasy final jerky.

• Let cool before storing so moisture doesn’t reabsorb into the jerky.

Troubleshooting Oven-Baked Ham Jerky

Having issues getting the right jerky texture or flavor? Here are some common problems and solutions:

Rubbery, limp jerky – Slice ham thinner, marinate less time, bake at higher temp.

Dry, crumbly jerky – Use fattier ham, marinate longer, don’t overbake.

Bland flavor – Marinate 8 hours or overnight to intensify seasoning.

Greasy jerky – Blot ham very dry before baking and pat off oil after.

Burned edges – Don’t overcrowd pan. Rotate pans midway through baking.

With my tips, you can easily customize the process until you achieve your perfect ham jerky.

Get Creative with Flavorings

The basic soy marinade delivers great flavor. But you can experiment with endless seasoning options:

• Garlic, onion, pepper – amplify savory flavors
• Chili powder, paprika, cayenne – bring heat
• Brown sugar, honey – add sweetness
• Lemon juice, vinegar – bright, tangy notes
• Bourbon, rum, coffee – rich, earthy flavors
• Coarse black pepper – spice and crunch

Mix and match wet and dry ingredients to create your own signature ham jerky. Tailor it to your personal taste or impress guests with gourmet flavors.

Enjoy Your Homemade Ham Jerky

Now that you’re armed with all the insider tips for making oven-baked ham jerky, why not give it a try? With my easy step-by-step guide, you can whip up amazingly tender and flavorful jerky any time a salty-savory snack craving strikes.

Made with real-food ingredients in your own kitchen, it’s healthier, tastier and more affordable than any store-bought option. So get creative with your seasonings and start enjoying snack time on a whole new level with juicy DIY ham jerky straight from your oven.