Ham Jerky Recipe: Smoky Chewy Bites for On-the-Go Snacking

Making jerky at home delivers restaurant-quality results with complete control over flavors and ingredients. This method transforms simple ham into smoky, chewy bites perfect for snacking anytime.

The process requires careful attention to curing, seasoning, and drying to ensure both safety and deliciousness. I’ve refined this technique to achieve consistent texture and flavor in every batch.

With proper curing and low-temperature drying, the ham develops a deep, savory character while maintaining the ideal chew. The drying process concentrates the flavors, creating a snack that’s both satisfying and portable.

Perfect for hiking, road trips, or a protein-packed pick-me-up, this jerky stays fresh for weeks when stored correctly. Here’s how to make it right.

Ingredients for Ham Jerky

Transform simple ham into smoky, chewy jerky with these carefully selected ingredients.

The ham selection is critical. Lean, low-sodium ham ensures the best texture and flavor absorption—avoid pre-cooked hams with excessive preservatives. Prague Powder #1 (available at Bass Pro Shops or online) is non-negotiable for safe curing. For brown sugar, Domino or C&H brands provide consistent results. The spices should be fresh; stale paprika loses its smoky punch entirely.

No Prague Powder? Do not substitute—it’s essential for preventing botulism. If avoiding anchovies, Annie’s or Edward & Sons make anchovy-free Worcestershire. Smoked sea salt at half the amount can replace regular salt plus smoked paprika. For heat-sensitive palates, reduce cayenne by half. The liquid smoke can be omitted, but it’s key for that authentic jerky depth.

Store cured ham in the fridge for up to 5 days before drying. Once dried, jerky keeps in an airtight container at room temperature for 2 weeks, or 3 months frozen. Vacuum sealing extends shelf life significantly (worth the extra minute).

Step-by-Step Instructions for Ham Jerky

This method ensures safe curing and delivers perfectly chewy, flavorful jerky every time.

Step 1: Prepare the Curing Marinade

In a large bowl, combine the 0.5 cup Water with 1 tsp Curing Salt (Prague Powder #1), 1 tbsp Kosher Salt, 0.5 cup Brown Sugar, 1 tbsp Black Pepper, 1 tbsp Smoked Paprika, 1 tbsp Garlic Powder, and 1 tbsp Onion Powder.

Add the 0.25 cup Worcestershire Sauce, 1 tbsp Liquid Smoke, 1 tsp Ground Mustard, and 0.5 tsp Cayenne Pepper. Whisk vigorously until the Brown Sugar and Kosher Salt fully dissolve—this ensures even distribution of flavors and curing agents throughout the Lean Ham.

Step 2: Marinate the Lean Ham

Submerge the 1.5 lb Lean Ham strips in the marinade, pressing down to ensure all pieces are fully coated. The strips should be cut to 1/4-inch thickness for consistent drying. Cover the bowl and refrigerate for 12-24 hours.

During this time, the Curing Salt (Prague Powder #1) works to prevent bacterial growth, while the Worcestershire Sauce and spices penetrate deeply. Stir the mixture once or twice to redistribute the marinade and guarantee even curing.

Step 3: Dry the Marinated Ham

Remove the Lean Ham strips from the marinade and pat them dry with paper towels. This step is critical—excess moisture slows the drying process and can lead to spoilage. Arrange the strips on dehydrator trays or oven racks, ensuring they do not touch each other for proper airflow.

Set your dehydrator to 160°F or preheat your oven to its lowest setting (ideally 170°F or below). If using an oven, prop the door open slightly with a wooden spoon to allow moisture to escape and maintain consistent airflow.

Step 4: Dehydrate to Perfection

Dry the Lean Ham strips for 4-6 hours, checking periodically after the 4-hour mark. The jerky is done when the pieces are dry to the touch but still slightly pliable—not brittle. Properly cured jerky should bend without snapping, indicating it’s safe for storage.

If using an oven, rotate the trays halfway through the drying time for even exposure to heat. The Liquid Smoke and Smoked Paprika will intensify in flavor as the moisture evaporates, giving the jerky its signature smoky depth.

Step 5: Cool and Store

Allow the jerky to cool completely at room temperature for 1 hour before testing for doneness. Once cooled, it should have a firm yet chewy texture with no moist spots. This final step ensures the curing process is fully complete and the flavors are set.

Store the finished jerky in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage. For best results, use within 1 week for peak freshness and flavor.

Dietary Considerations for This ham jerky

Gluten-Free Friendly

This creation is naturally gluten-free, as long as you verify your Worcestershire sauce and spices are certified gluten-free. I always check labels on brands like Lea & Perrins or Annie’s to ensure no hidden wheat derivatives. 💪

Low-Carb Option

To reduce carbs, simply cut the brown sugar in half or replace it entirely with 1/4 cup erythritol or allulose. The jerky will be less sweet but still packed with smoky flavor. I’ve found Lakanto Golden works particularly well.

Sodium Considerations

If watching sodium, opt for low-sodium ham and anchovy-free Worcestershire sauce. You can also reduce the kosher salt by ½ tbsp, though the curing salt must stay at 1 tsp for safety. This keeps the jerky safe while lowering overall sodium content.

Preservative-Free Adjustments

For a cleaner label, use nitrate-free ham and ensure your Prague Powder #1 is the only curing agent. Avoid pre-cured hams with added preservatives. The drying process itself acts as a natural preservative, extending shelf life without artificial additives.

Allergen Notes

This recipe is free from common allergens like dairy, nuts, and eggs. However, always check your liquid smoke and spices for potential cross-contamination. I prefer Colgin Liquid Smoke for its allergen-free production process.

Keto-Friendly

With the sugar reduction mentioned earlier, this jerky fits perfectly into a keto diet. Each 1-ounce serving contains roughly 2-3g net carbs when using sugar substitutes. It’s a great high-protein, low-carb snack for on-the-go energy. ✨

Frequently Asked Questions