Making your own ham jerky at home is easier than you think! With just a few simple ingredients and tools you can make delicious homemade ham jerky in your oven that rivals any store-bought jerky.
In this comprehensive guide, I’ll walk you through every step of the process, from selecting the right cut of meat to choosing the seasonings to drying the jerky safely in your oven. By the end, you’ll be a pro at making this salty savory snack that makes the perfect high-protein treat!
Benefits of Homemade Ham Jerky
Before we get started, let’s go over some of the main benefits of making your own ham jerky rather than buying it pre-packaged:
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Cost Savings: Buying jerky at the store can get expensive. Making it yourself saves a lot of money, with ingredients costing just a few dollars per batch.
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Customization You can play around with flavors and spices to make it exactly how you like it Store-bought jerky options are limited.
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Quality Ingredients: You control what goes into your jerky, including using high-quality meat and natural seasonings.
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Food Safety: You overseethe entire process, avoiding any risks that come with factory-made meat products.
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Long Shelf Life: Homemade jerky lasts for weeks when stored properly. It’s great to have on hand for hiking, road trips, or quick protein-packed snacks!
Step 1: Selecting the Right Ham
The first step is choosing what cut of ham you want to use. The best options are:
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Deli Sliced Ham: This is the most convenient choice since it comes pre-sliced thin and ready to marinate. Opt for low-sodium if possible.
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Ham Steak: Choose an uncured, boneless steak around 1⁄2 inch thick. Trim off excess fat before slicing.
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Fresh Ham: Buy boneless cuts like the sirloin. Remove skin and slice thinly across the grain.
No matter what you choose, make sure the ham is fresh and free from preservatives or added nitrates. This ensures better flavor and texture.
Step 2: Slicing the Ham
For the jerky to dry properly in the oven, you need very thin, uniform slices. Slices that are too thick will never fully dry out. Aim for around 1/8 inch thick or slightly less.
The best tool for slicing ham thinly and evenly is a good jerky slicing knife or mandoline. If you don’t have either, partially freeze the ham first to make slicing easier. Carefully cut into very thin slices using a sharp knife. Trim any excess fat.
Uniform, paper-thin slices are key for the jerky to dry evenly. Having slabs that are too thick will result in uneven drying and texture.
Step 3: Preparing the Jerky Marinade
Now for the fun part – flavoring the jerky! Whip up a quick marinade to impart tons of flavor before dehydrating:
Basic Jerky Marinade
- 1⁄4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon each garlic powder, onion powder, black pepper
- 1⁄2 teaspoon liquid smoke (optional)
Simply combine all ingredients and whisk well. You can experiment with your own flavors too like chili powder, crushed red pepper, oregano, maple syrup, etc.
Place the ham slices into a resealable bag or airtight container. Pour the marinade overtop and seal. Make sure all the slices are well coated. Refrigerate for at least 2 hours, or up to overnight. This allows the jerky to absorb the flavors.
Step 4: Arrange on Racks
Once the ham is done marinating, it’s ready to start the dehydration process. You’ll need oven-safe cooling racks or a jerky rack to arrange the slices.
Remove the ham from the marinade, letting any excess drip off. Lay the slices flat on the racks in a single layer without overlapping. Make sure air can circulate freely around each piece.
You may need multiple racks if making a large batch. Just space the racks apart if stacking in the oven so air flows. Lightly grease the racks or line with parchment for easy removal later.
Step 5: Dry in a Low Oven
Now you’re ready to transfer the racks to the oven! The key here is LOW and SLOW. Drying at high heat will make the jerky hard.
Preheat your oven to the absolute lowest temperature, around 145-160°F. Any hotter may cause the jerky to cook too fast.
Place the racks on the middle oven racks, evenly spaced. Let the jerky dry for 4-6 hours, flipping the slices once halfway through. Keep the oven door slightly cracked open to allow moisture to escape.
Test for doneness after a few hours. It should be dry but still pliable, not brittle. If unsure, let it go longer until the jerky reaches the perfect chewy texture.
Step 6: Cool and Store Jerky
Once done drying, immediately remove the jerky from the oven and let cool completely. This helps it crisp up.
For storage, pack the jerky in airtight containers or bags. The best way is to vacuum seal bags to remove air and prevent moisture. Refrigerate for up to 1 month, or freeze for 3 months.
And that’s it – you’ve made delicious homemade ham jerky with total control over ingredients and quality! Enjoy this salty, savory snack anywhere on the go. It also makes a fantastic protein-packed addition to meals, salads, sandwiches, and more.
Tips for Making the Best Homemade Ham Jerky
Follow these handy tips and tricks for guaranteed jerky success:
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Choose fresh, lean ham preferably without added nitrates or preservatives.
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Slice the ham very thinly, around 1/8 inch thick, for even drying. Partially freeze first if needed.
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Rotate the racks and flip halfway through drying for evenness.
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Dry at 145-160°F to prevent cooking the ham. Use a thermometer to monitor temp.
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Let cool completely before storing. Vacuum seal bags for maximum shelf life up to 1 month refrigerated.
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Store in the freezer for even longer shelf life. Defrost in fridge before eating.
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Play with flavors! Use your favorite seasonings or Get creative with ingredients like coffee, chili powder, maple syrup, etc.
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If the jerky seems too moist, return to the oven for more drying time. Check for doneness along the way.
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Add a bit of curing salt or Prague Powder #1 to help prevent bacterial growth and improve shelf life.
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Use a stand mixer with a jerky gun attachment to create fun shapes and textures.
Frequently Asked Questions
What’s the best cut of ham to use?
Leaner cuts like ham steak, sirloin, or pre-sliced deli ham work best. Make sure it’s uncured and additive-free.
Can I use a dehydrator instead of the oven?
Yes! Dehydrators are great for making jerky with precise temperature control. Use 145°F just like the oven method.
How long does homemade ham jerky last?
Properly stored in airtight bags in the fridge, it will last 1 month. For longer shelf life up to 1 year, freeze the jerky.
Why does my jerky come out too hard and brittle?
This happens if the ham dries at too high of a temperature. Keep the oven below 160°F for pliable, tender jerky.
Can I rehydrate jerky if it dries out too much?
Unfortunately rehydrating overly dry jerky isn’t really possible. Next time, monitor closely and stop drying sooner.
What’s the white powder on my jerky?
This is naturally occurring white residue from the meat drying out. It’s harmless but can be minimized with thorough drying.
Can I use a salt curing process before drying?
Yes, you can optionally cure the ham in a salt and seasoning blend before marinating and drying for enhanced flavor.
Is uncured ham safe to make jerky from?
Absolutely! Uncured ham is ideal, as any preservatives can interfere with proper drying. Proper drying kills harmful bacteria.
Enjoy Your Homemade Ham Jerky!
Now you’re ready to make your own flavorful ham jerky easily in your oven! Starting with quality ingredients, properly slicing, marinating, and slowly dehydrating at low heat are the keys to success.
In just a few hours, you can make batches of this tasty high-protein snack that will keep for weeks. Have fun getting creative with seasonings and flavors to suit your taste. Homemade jerky also makes a great gift idea for jerky-loving family and friends.
So turn up your oven to the lowest setting, grab some fresh uncured ham, and let the jerky-making begin! From savory smoked flavors to sweet and spicy, you’ll love having this snack on hand anytime.
