AMAZING Canadian Smoked Bacon Ham

The moment this Canadian Smoked Bacon Ham comes out of the smoker, the entire house fills with that deep, rich, wood-smoke aroma that makes everyone gravitate to the kitchen. It is a project with a proud payoff — tender, beautifully pink, intensely flavourful meat that costs a fraction of the store-bought version and tastes better in every way.

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This recipe is easy and hands-off. If you can boil water and turn on an oven, you are fully capable of making this. And once you do, you will never buy Canadian Smoked Bacon Ham again — but you will definitely keep buying pork loins to make your own.

A patriotic remembrance of the vast and beautiful land of Canada. A polite recipe to recollect fond memories there, and a surrender to the experience where the past and present live beautifully together.

Important safety note: Curing meats using sodium nitrite is very different from any other recipe. It is essential to read and thoroughly understand the process before attempting to cure meat. Please follow the measurements exactly.

My Inspiration

I miss walking into Superstore in North Vancouver. The deli section next to the meat counter at the back of the store always smelled like smoked meat. Buying ham in Canada was one of those memorable moments filled with fondness, like Mexican people buying tacos on crowded streets in Mexico.

My first love is smoked salmon — still the best-tasting food in the whole world, in my opinion. That love for cold-smoked salmon is what eventually led me toward this love affair with smoked bacon ham.

Ingredients

Pink Curing Salt (Prague Powder #1)

• Why it is essential and NOT optional: Pink Curing Salt is 94% table salt and 6% sodium nitrite. It preserves the meat, prevents dangerous bacterial growth (including botulism), and keeps the ham its beautiful pink colour. Without it, the meat would turn an unappetising grey. Do not confuse it with Pink Himalayan Salt — they are completely different products. Store it clearly labelled and out of reach of children.

Smoker Wood Chips

Pork Loin (or Pork Butt / Pork Leg)

• Why pork loin for Canadian bacon: Canadian bacon is always made from pork loin — it is lean, boneless, and cuts cleanly into thick discs after curing. It is fundamentally different from American bacon, which uses fatty pork belly. Pork loin is leaner, healthier, and produces a firmer, more ham-like result. If your cut is more flat than round, simply tie it with butcher’s twine before smoking.

The Brine

• Why a wet brine: The brine — brown sugar, sea salt, bay leaves, garlic powder, water, and curing salt — penetrates deep into the meat during the 24-hour refrigeration period. Sugar balances the salt and adds a subtle sweetness. Always brine in a non-reactive container (no metal — not even a metal spoon). The meat will float, so weigh it down with a ceramic dish.

Instant-Read Meat Thermometer

Why You Will Love This Recipe

The full Canadian experience is here. Easy to follow, ingredients are not hard to find. If smoking sounds too intimidating, I have included oven baking instructions — both methods produce delicious results.

The uses for this Canadian smoked bacon ham are endless: a sandwich with ham and cheddar, pasta with ham and cream sauce, cured ham with pineapples on toothpicks, or the perfect Eggs Benedict. Canadian bacon is also leaner than American bacon — made from pork loin, not belly — making it a healthier everyday option.

Pro Tips

How Much Smoke Is Enough?

My rule of thumb: if you can smell the smoke, the meat is absorbing it. Poor ventilation causes creosote — a thick, bitter, oily coat that forms when smoke sits on meat too long. Ensure the smoke can escape the chamber. Do not pile on wood or fuel. A gentle, consistent wisp of smoke is all you need.

How Do You Know When It Is Done?

Use a meat thermometer. When the internal temperature in the deepest part of the centre reaches 150°F (65°C), it is done. Do not go by time alone — cooking and smoking times vary with the size and shape of the meat.

Meat Storage

Refrigerate for up to two weeks or freeze for longer. Vacuum-sealed portions keep even longer still and slice perfectly from frozen.

Once you have made this, it pairs beautifully with our Easy Camping Shrimp Pasta for a smoky, satisfying meal. You can also check out our Easy Ribs Recipe with Homemade BBQ Sauce for more smoked and cured meat inspiration.

Frequently Asked Questions

Is pink curing salt the same as pink Himalayan salt?

No — they are completely different products. Pink Himalayan salt is a mineral salt from Pakistan used for cooking and seasoning. Pink Curing Salt (Prague Powder #1) is 94% table salt and 6% sodium nitrite, specifically formulated for curing meat. Using Himalayan salt in place of curing salt will not preserve the meat and could result in unsafe, grey-coloured ham.

Can I make this without a smoker?

Yes. Baking the cured ham in the oven produces equally delicious results, minus the smoke flavour. Preheat to 350°F, wrap the ham in foil, bake for 20 minutes, then remove the foil, increase temperature to 425°F, and roast for 12–15 more minutes until golden and the internal temperature reads 150°F.

How long should I brine the ham?

Brine for at least 24 hours in the refrigerator. You can extend the time by up to 20% for a saltier result with better nitrite penetration. Do not go shorter than 24 hours — the curing salt needs adequate time to work through the meat safely.

What wood chips work best for smoking ham?

Apple, cherry, and maple wood chips are classic choices for pork. They produce a sweet, mild smoke that complements the ham without overwhelming it. Hickory gives a stronger, more assertive smoke flavour if you prefer something bolder. Avoid resinous woods like pine — they produce bitter, acrid smoke.

Why does my ham need to rest before slicing?

Cutting into hot smoked or baked meat causes the juices to run out immediately, drying the meat. Resting allows the juices to redistribute evenly. Let the ham cool on the counter uncovered until the internal temperature drops to around 100°F before slicing into discs and searing.