Wild boar shoulder ham

➊ Remove the silver skin from the ham, rub it all over with salt and spices and place it in the fridge for 5-7 days. As a rule of thumb, store it for at least 1 day per centimeter of meat thickness.

➋ 12 hours before further preparation, take the ham out of the fridge and brush it all over with the cherry liqueur or cherry wine. Then roll the meat up tightly and put it in the butcher's net. Then hang it in the smoker and let the surface of the ham dry at a temperature of 40-50 °C. Depending on the smoker model, the drying efficiency can be increased by switching on a fan with forced air circulation.

➌ As soon as the surface of the ham is perfectly dry, you can start smoking. Artur uses alder wood for this. There are now two possible approaches. For the first, we switch the smoker to BBQ mode. Set it to 120 °C, increase it to 150 °C after 30-60 minutes and heat until the temperature inside reaches 75 °C, then the meat is well cooked. During the entire roasting process, there should be a bowl of water with bay leaf and thyme added at the bottom of the smoker.

➍ At the end of the roasting process, rub cherry liqueur into the ham again. The other method involves smoking the meat, leaving it in the smoker to cool and grilling it or roasting it in slices the next day, with cherry liqueur also being used in the final phase.