Cut precooked smoked ham (not Country ham) into 1/4 to 1/2-inch cubes. Fill jars with ham leaving 1-inch headspace. Do not add salt. Add boiling water leaving 1-inch headspace. Release air bubbles. Wipe jar rims with a vinegar-soaked cloth or paper towel. Put on warm lids and canning rings and process in a pressure canner according to the chart below:
| Weighted gauge canner | |||
| Processing time | Altitude 0-1000 feet | Above 1000 feet | |
| Pints | 75 minutes | 10 lb | 15 lb |
| Quarts | 90 minutes | 10 lb | 15 lb |
| Dial gauge canner | |||||
| Processing time | 0-2,000 ft | 2,001- 4,000 ft | 4,001 – 6,000 ft | 6,001- 8,000 ft | |
| Pints | 75 minutes | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 90 minutes | 11 lb | 12 lb | 13 lb | 14 lb |
Processing times are based on USDA recommendations for meat. The USDA has not tested the processing of cured meats and does not currently recommend canning them. https://www.clemson.edu/extension/food/canning/canning-tips/55home-cured-brined-corned-meats.html However, if you use precooked ham, cut it into small pieces, and cover with boiling water, heat penetration should not be a problem for the required processing time.
