Jerky is a tasty and portable snack perfect for hikers road trips or just a protein-packed treat at home. While most jerky is made from beef or turkey, did you know you can also use a dehydrator to make delicious jerky out of ham?
Ham makes a savory smokey jerky that’s full of flavor. And using a dehydrator allows you to control the process so your ham jerky turns out perfectly dried and seasoned every time.
In this article, I’ll provide a step-by-step guide to making ham jerky in a dehydrator I’ll cover everything from selecting and prepping the ham to seasoning and drying You’ll also find tips for storage and some fun flavor variations.
So grab your dehydrator and let’s get started making some addictive homemade ham jerky!
Selecting Ham for Jerky
For the best results, choose a cured, fully-cooked ham to make jerky. This ensures the ham is safe to dehydrate and consume without further cooking. Opt for premium deli-style ham slices around 1/4 inch thick. Thinner slices will dry faster. Avoid ham packed in water, as this can dilute the jerky’s flavor.
Pre-seasoned or smoked ham varieties like honey ham or black forest ham add great flavor complexity to jerky. But classic cooked ham also works well. For easiest slicing, look for ham that is already spiral cut.
Buy ham in bulk when on sale, as you’ll get more bang for your buck. Just slice and freeze what you don’t initially use in an airtight container for up to 2 months.
Prepping the Ham
Before dehydrating, you’ll need to trim and slice the ham:
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Trim excess fat and skin. Leave about 1/8 inch of fat for flavor.
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**Cut ham into long, 1/4-1/2 inch thick strips.**Aim for roughly 3-6 inches long and 1 inch wide.
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Partially freeze strips for 30 minutes to make slicing easier.
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Slice strips lengthwise into 1/4 inch thick pieces. Keep uniform for even drying.
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Cut slices into smaller 3-4 inch pieces if desired for snacking.
Pro Tip: Stack several strips and slice across into 1/4 pieces in one motion for speed and consistency.
Seasoning the Ham
One of the best parts of homemade jerky is customizing the flavors. Here are some seasoning ideas for ham jerky:
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Cracked black pepper – a classic complement to ham.
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Brown sugar – balances smokiness with sweetness.
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Chili powder – brings mild heat.
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Cayenne pepper – amps up the spice level.
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Garlic and onion powder – adds savory undertones.
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Worcestershire sauce – contributes tanginess.
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Maple syrup – adds sweetness and rich flavor.
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Soy sauce or coconut aminos – provides saltiness.
Combine your desired spices and sauce ingredients to make a marinade. Let the ham soak for 1-2 hours before dehydrating for maximum flavor infusion.
Dehydrating the Ham
Follow these steps for dehydrating marinated ham slices:
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Arrange slices in a single layer on dehydrator trays. Don’t overlap.
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Dehydrate at 145°F for optimal food safety and drying.
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Rotate trays and shuffle jerky occasionally for even drying.
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Dry for 5-8 hours until jerky is firm but still pliable.
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Pat off any beads of fat with paper towels during dehydrating.
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Cool completely before storing for safety.
Key Tips:
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Use nonstick mesh sheets to prevent sticking.
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Dry thicker pieces longer than thinner pieces.
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Add a fruit roll sheet below to catch drips if marinating.
Testing Jerky Doneness
Here are ways to test if your ham jerky is fully dried:
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Should have no moist spots. Surface should be dry to the touch.
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Jerky should crack but not break when bent. It needs some flexibility.
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Cut a piece in half to check the inside – should be dry all the way through.
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Properly dried jerky will have 50-75% less weight than the original raw ham.
When in doubt, dehydrate longer. Underdrying can allow bacteria growth. Let jerky cool before packaging so moisture doesn’t get trapped inside.
Storing Your Ham Jerky
Properly stored, homemade ham jerky will keep for up to 2 months at room temperature. For longer shelf life, store in the refrigerator or freezer. Here are some storage guidelines:
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Wait until completely cool before packaging.
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Store in airtight containers out of light. Glass jars or resealable bags work well.
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For longer shelf life, pack jerky in portions in vacuum sealed bags.
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Refrigerate for up to 5 months. Lets flavors continue developing.
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Freeze for up to 1 year to stop bacteria growth.
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Reseal tightly after opening and consume within 1 week.
With proper prep, seasoning, dehydrating, and storage, you can enjoy delicious homemade ham jerky for months!
Troubleshooting Ham Jerky
Have issues with your ham jerky turning out right? Here are some common problems and solutions:
Too moist/underdried: Dehydrate at higher temp (160°F) for longer time. Slice jerky thinner. Blot fat during dehydrating.
Too dry and brittle: Dry at lower temp (130-140°F). Don’t overdry. Store in airtight container.
Curled edges: Dry at higher temp. Rotate trays and shuffle jerky during dehydrating. Use mesh sheets.
Moldy: Dry for longer time. Check for moist spots before storing. Ensure airtight storage. Refrigerate after opening.
Fat turned rancid: Trim excess fat before dehydrating. Blot any beads of fat during dehydrating.
Fun Flavor Combos for Ham Jerky
One of the best parts of DIY jerky is playing with flavors. Try out these fun combinations:
- Apple cider ginger ham jerky
- Root beer maple ham jerky
- Honey Sriracha ham jerky
- Cherry cola ham jerky
- Teriyaki ham jerky
- Jalapeño pineapple ham jerky
- BBQ ham jerky
- Thai peanut ham jerky
- Lemon pepper parmesan ham jerky
Mix up your own signature flavors for jerky your family and friends will request time and time again.
Frequently Asked Questions
Still have some questions about making ham jerky in a dehydrator? Here are answers to some commonly asked questions:
What’s the best dehydrator for making jerky? Look for one with temperature settings and a fan or airflow system. Many round dehydrators accommodate jerky’s long strips well.
Can I use deli ham from the grocery store? Yes, as long as it is cured and fully cooked, not packed in water. Check the label.
How long does ham jerky keep? About 2 months at room temp, 5 months refrigerated, 1 year frozen. Always store in airtight containers.
Can I use an oven instead of a dehydrator? Yes, but you have less temperature control. Prop oven door open and use lowest temp. Rotate trays.
Is ham jerky healthy? It’s high in protein but also has added sodium from curing. Choose lean ham and watch sodium intake if concerned.
Make Your Own Ham Jerky Today
Homemade ham jerky made in a dehydrator is super easy and infinitely tastier than store-bought versions. With a little preparation and seasonings of your choice, you can create your own signature ham jerky.
Dehydrating at proper temperatures ensures your jerky is safe and shelf-stable for months of on-the-go snacking. Play around with flavors and enjoy how versatile ham can be when turned into jerky.
So pull out your dehydrator, grab some ham, and satisfy your jerky cravings with delicious DIY ham jerky!
