The process of smoking the hams takes place after they have been cured. Not all hams are smoked but many are smoked to add colour and flavour to the meat. After curing, the hams are hung in smoke houses where they are exposed to smoke. The smoked flavour does not actually penetrate the meat but imparts an aroma. Some processors add the smoke flavour by adding liquid smoke to the curing solution however Huber’s does it the traditional way of having the ham smoked in a smoke house.
