Recipes in the world of Flavilo

Smoked BBQ wild boar ham served on a platter

Smoked BBQ Wild Boar Ham

Smoked BBQ wild boar ham is a special dish that combines the rich flavor of wild game with classic American BBQ techniques. Slow smoking keeps the wild boar meat tender and juicy, while the BBQ glaze adds a unique, sweet and smoky flavor. Wild game has traditionally been popular in European cuisines, but it is also gaining ground in the American BBQ world. The smoke from cherry wood or hickory particularly enhances the natural flavor of wild boar, while the combination of honey and smoked Hungarian Sweet Paprika creates a unique flavor profile. This dish is an ideal choice for an authentic BBQ party, family grill, or even a festive table. If you want a truly authentic BBQ experience, serve it with grilled vegetables and a side of coleslaw!

Prep Time 30 min
Preparation 9 hr
Total 9 hr 30 min
870 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 2500 g Wild Boar Ham
⭕ 2 tbsp Coarse Sea Salt
⭕ 2 tbsp Freshly Ground Black Pepper
⭕ 1 tsp Garlic Powder
⭕ 2 tsp Smoked Hungarian Sweet Paprika
⭕ 2 tbsp Brown Sugar
⭕ 1 tsp Ground Cumin
⭕ 3 tbsp Worcestershire Sauce
⭕ 2 tbsp Apple Cider Vinegar
⭕ 2 tbsp Honey
⭕ 250 ml BBQ Sauce
⭕ 1000 g Smoking Wood (oak, hickory or cherry)

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    Preparation Steps

    1

    Pat the wild boar ham dry with paper towels. In a bowl, combine the salt, pepper, garlic powder, smoked Hungarian Sweet Paprika, brown sugar, and ground cumin.

    2

    Rub the spice mixture all over the ham, ensuring it's well coated. Cover and refrigerate for at least 8 hours, or preferably overnight.

    3

    Preheat your smoker or grill to 230-250°F (110-120°C) and prepare your smoking wood for the desired flavor.

    4

    Place the wild boar ham on the smoker rack and smoke for 5-6 hours, or until the bark has formed and the internal temperature reaches 167°F (75°C).

    5

    Spritz with apple cider vinegar every 1-2 hours to maintain moisture and encourage bark formation.

    6

    In a small bowl, whisk together the honey, BBQ sauce, Worcestershire sauce, and apple cider vinegar.

    7

    Once the ham reaches an internal temperature of 167°F (75°C), brush it with the glaze. Wrap it in butcher paper or aluminum foil, and return it to the smoker for an additional 3-4 hours, or until the internal temperature reaches 195-200°F (90-93°C).

    8

    Remove the wild boar ham from the smoker and let it rest for at least 45 minutes to allow the juices to redistribute.

    9

    Thinly slice or shred the wild boar ham and serve with fresh bread, grilled vegetables, or coleslaw.