what is hickory honey ham

Demystifying Hickory Honey Ham A Complete Guide to This Sweet and Smoky Delicacy

As both a food blogger and self-proclaimed ham enthusiast, I’m always eager to expand my knowledge of different ham varieties. Lately, I’ve been hearing more about an intriguing type called hickory honey ham. The name alone was enough to pique my interest – the combination of honey’s sweetness and hickory smoke’s robust flavor seemed highly appealing!

However I realized I didn’t know much at all about what makes hickory honey ham special. Well, time for some research! In this article I’ll share everything I’ve uncovered in my exploration of hickory honey ham. From its distinct preparation method to ideal serving suggestions, let’s delve into the fascinating world of this beloved ham.

What is Hickory Honey Ham Exactly?

Hickory honey ham brings together two complementary curing and flavoring techniques to create a ham that balances smoky savory notes with a touch of natural sweetness.

To make hickory honey ham, pork leg is first cured in a brine solution. This brining process infuses the meat with salt and other seasonings to enhance flavor and moisture retention.

After brining, the cured ham is then smoked over a fire of hickory wood chips. Hickory lends its signature bold, smoky flavor as the smoke permeates the meat.

Finally, the smoked ham is coated with a glaze made from honey and sometimes other ingredients like brown sugar or maple syrup. The honey adds both sweetness and a beautifully lacquered exterior.

The end result is ham that offers the best of both worlds – the smoky depth of a country ham with the approachable sweetness of a honey baked ham.

The Origins of Hickory Honey Ham

While the exact origins of hickory honey ham are unknown, it likely evolved from American curing traditions.

Curing meat with salt, sugar, and smoke dates back hundreds of years in the United States. Particularly in the southeastern states like Virginia, Tennessee, and Kentucky, pork curing was an important way to preserve meat before refrigeration.

Over time, regional curing styles emerged based on local wood for smoking. In the southeast, hickory was abundant, making it a natural choice for giving hams their distinctive smoky flavor.

Coating cured hams with a sweet glaze also has roots in historic American cuisine. Honey, molasses, and sorghum syrups were used to add a touch of sweetness and glossy exterior to smoked hams.

Bringing these traditional techniques together, hickory honey ham as we know it today likely originated sometimes in the early 20th century American south. It combined beloved regional flavors into one singularly delicious ham.

What Goes Into Making Hickory Honey Ham?

Authentic hickory honey ham is made with a shortlist of essential ingredients:

• Raw pork leg
• Hickory wood chips
• Curing salt
• Brown sugar or honey
• Water and other seasonings

The keys to great hickory honey ham are starting with quality fresh pork legs and taking the time to cure, smoke, and glaze the ham properly. Here’s an overview of the process:

• Pork legs are trimmed of excess fat and soaked in a wet brine of salt, sugar, water, and spices for at least 2 days. This cures the meat for better preservation.

• Cured hams are rinsed, patted dry, and hung in a temperature controlled room to allow the exterior to dry and harden. This can take up to a week.

• Hams are then placed in a smoker and exposed to hickory smoke for at least 12 hours, and sometimes several days. This intensifies flavor and gives the ham its ruddy color.

• Finally, hams are brushed or soaked in a glaze of honey, brown sugar, molasses or maple syrup and baked until caramelized and sticky.

The entire process from raw pork to finished glazed ham can take upwards of 3 weeks when done properly. But the dedication pays off in the exceptionally juicy and flavorful finished hams!

Differences Between Honey Baked Ham and Hickory Honey Ham

Honey baked ham and hickory honey ham sound quite similar, but there are a few key differences between these two hams:

• Honey baked ham is not smoked – it’s cured and then baked with a honey glaze. Hickory honey ham is smoked after curing.

• Hickory honey ham has a bold, smoky flavor while honey baked ham is milder tasting.

• Honey baked ham usually has a darker glaze while hickory honey glaze is lighter.

• Honey baked ham is cheaper and easier to find. Hickory honey ham is rarer and costs more.

• Honey baked ham is ready to eat after baking. Hickory honey ham requires further cooking before eating.

While both are delicious, the nuances in smokiness, glaze color, and preparation make these two honeys hams unique. Opt for honey baked for accessibility or splurge on hickory honey for best-in-class flavor.

How to Cook Hickory Honey Ham at Home

For the best results when cooking hickory honey ham at home, low and slow is the way to go. The large cut of cured meat does best with gentle, indirect heat over several hours to fully heat through without drying out. Here are a few recommended cooking methods:

• Baked in the oven at 325°F for approximately 15-20 minutes per pound. Use a roasting pan and rack to allow airflow around the ham.

• Slow cooked in a crockpot with some water or glaze on low heat for 6-8 hours.

• Griddled on a grill or smoker at 225-250°F for 1-2 hours per pound, basting with glaze. Add soaked wood chips for extra smoky flavor.

• Sous vide cooked sealed in a water bath at 140°F for 8-12 hours before finishing with a quick broil or sear to caramelize exterior.

The internal temperature should reach 140°F. Allow cooked ham to rest at least 15 minutes before slicing for juicier results.

Inspired Serving Suggestions for Hickory Honey Ham

A beautifully browned hickory honey ham is delicious served on its own with classic sides like biscuits and potatoes. But it also shines in these creative dishes:

• Ham and Swiss paninis with honey mustard and apple slices

• Hearty 15 bean soup with diced ham

• Fried rice with ham, pineapple, and red bell pepper

• Ham, goat cheese, and fig jam crostini

• Hickory honey glazed ham salad sandwich on pretzel bread

• Breakfast hash with sweet potatoes, ham, spinach, and fried eggs

With its versatility, hickory honey ham can upgrade everything from sandwiches to soups to salads. Don’t be afraid to get creative and experiment with different flavor combinations!

Storing and Leftover Considerations

Like any cured, cooked meat, proper storage is important for getting the most out of your hickory honey ham. Here are some storage tips:

• Store uncooked hickory honey ham for 3-5 days maximum in the refrigerator. Keep it tightly wrapped.

• Cooked ham will last 3-4 days refrigerated when stored in airtight packaging.

• For longer shelf life, cooked ham can be frozen for 2-3 months. Allow to thaw overnight before using.

• Refrigerate leftover glazed ham for no more than 1 week. The glaze can cause spoilage faster than unglazed ham.

• Diced ham or ham bits are best used within 3-4 days.

With strategic storage, you can definitely savor hickory honey ham well beyond the initial feast!

Where to Buy Hickory Honey Ham

Compared to ubiquitous honey baked hams, hickory honey ham can require some hunting. Here are a few tips on where to track it down:

• Specialty meat shops, delis, and butcher counters, especially in the southeastern US.

• Mail order ham companies like Edwards Virginia Smokehouse and Benton’s Country Ham.

• Online retailers that specialize in artisanal American hams.

• Direct from producers at destinations like Kentucky’s Bourbon & Ham Trail.

• Well-stocked supermarkets may carry it seasonally around holidays.

Don’t be deterred if hickory honey ham proves hard to find nearby. With some persistence and asking around, you should be able to get your hands on this exceptional smoked and glazed ham.

Is Making Hickory Honey Ham Worth It?

Given the complex process, is it worth attempting to make hickory honey ham at home? That depends on your skill level and dedication.

Curing and smoking raw pork legs requires specialist knowledge and equipment. For most home cooks, the lengthy process is quite difficult to DIY successfully.

However, seasoned smokers may relish the challenge! Sourcing quality pork legs and practicing the steps will certainly yield a better appreciation for this artisanal ham.

For beginners though, it’s likely better left to the professionals. Seek out small batch hickory honey ham from reputable producers for a flavor experience