Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. Optional: This is the point where you should inject the ham if you choose to do so. You should add a little dash of water to the bottom of the pan before covering it securely with a lid or kitchen foil. You can also cut off some of the meat and reserve it for another project. Continue cooking until the internal temperature reaches 135F. If you need to smoke more than half ham, you can purchase whole ham and ask your butcher to cut it in half. If you shop at your local supermarket, chances are the cut will be smoked or cured beforehand. . Also, the moisture of the wood hugely impacts the smoke amount. Manage Settings Place ham in a grill safe pan, flat side down. Have you ever tried that? As for preserving the meat, I recommend a 160F for Fresh Ham if you are planning to preserve it. https://meat.tamu.edu/ansc-307-honors/meat-curing/, https://www.oklahomajoes.com/how-tos/monitor-your-smoke. Once the temperature reaches 225 degrees, put the meat in the smoker, and shut the lid. By allowing the ham to rest, the juices that have been driven to the center during the cooking process will be redistributed. Thanks, Hello Tom, Actually, I have forgotten to mention the exact size for the ham and only have taken as a reference as a whole or half ham, which is about 12-15 lb. Combine all three into a small saucepan. Again, read the label carefully before picking. While others like to smoke the ham with various types of seasonings, including smokehouse salt. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. We are planning to smoke a 13 lb RAW ham on Christmas Day. Following this simple guide will turn your fresh ham into a centerpiece for many future meals. These are the types of ham that youd generally find at the grocery store. Once youve got your fresh ham cured, its time for the smoking process. I personally prefer to use Hickory, since it has a slightly bacon-flavor, enhancing the meat flavors even more. fresh ham needs to cure 4 days for the fullest flavor--plenty of time to put together the rest of your menu. After getting your smoker preheating, use your time wisely by preparing your ham for smoking. The next and optional step of preparing your whole fresh ham is to inject it. It can pair really well with Pork Ham, so if you prefer, you can give it a try. The Ultimate Double Smoked Ham Recipe Elevates Any Holiday . Brush the prepared glaze onto the ham every 20-30 minutes. Its always a good idea to cook the ham to an internal temperature of 190F. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. The wood chips can be added when necessary to keep the smoke flow going. Thats a bit high. Im here to help you learn how to cook, and to show you that its not as difficult as you might think! In short, if a ham is cured, smoked, or baked, it is considered pre-cooked. Therefore, it doesnt technically need to be cooked again. Learn more about our process. 5 Enjoy Remove from the grill and let rest, tented, for 10-15 minutes. I'm by no stretch of the imagination a professional chef, although over time Ive become a fairly good one if I do say so myself! Finding a smoking ham in your grill is more challenging than you think. Good Luck . Add the heavy cream and egg yolks and whisk to incorporate. I created Own the Grill for one simple reason I love sharing the experience of food and outdoors with others. Check this temperature while it preheats and do so regularly as the ham cooks. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. The food is placed in the masonry grill, which is where the smoke is generated. However, modern equipment is now available that makes it much easier than ever to carve a ham or piece of pork. Insert a clove into each diamond shape, if desired. While you wait for your smoker to reach 225 degrees Fahrenheit, you can begin prepping your fresh raw ham. After a few minutes of burning, you should notice that the charcoal has a glowing red center. But, if it is possible for you, I highly recommend it. Also, the use of a rub on a brined ham isnt addressed. Step 4. Preheat your smoker, then let the heat rise and smoke curate. After only a few minutes, the coals should have ashed over on top. This content contains affiliate links. Seasoning is where the yellow mustard comes into play. Another factor that impacts the smoke amount is the type of wood. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. Thank you. Hopefully this works, Cheers, Kendrick. I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. You need to pick the best ham type for smoking in order to get the most our of it. Place a saucepan on medium-high heat. CURE: In a large bowl or pot, whisk together PS Complete Ham Cure and water to create a brine. Depending on the size of your ham, you may also need to remove the tuckus, which is a fatty flap on top of the ham. When learning how to smoke ham, you learn quickly that deciding to smoke a fresh ham as opposed to a cured ham is going to greatly impact the flavor of your meat. The size of the ham is also an important aspect. What do you recommend for a brine solution, and how long do you brine it? After the internal temp reaches 165 degrees F, take it off the grill to rest, but leave the foil on. I havent yet written an article on reheat smoked ham but you can read my articles for reheating pulled pork, steak, and brisket. This type of thermometer is ideal not just for smoking ham but also when cooking various types of meat, including beef, chicken, lamb, or fish. [& Guide To All Types], How to Clean Cast Iron Grill Grates Routine Cleaning & Rust Removal, 8 Ideas For How To Use Smoked Pork Shoulder. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. Leave openings at each end so that the ham will still have exposure to the smoke. Add more water if the mixture seems too thick. Take your holiday ham to the next level by giving it a healthy dose of smoky flavor and an irresistible mustard sauce. Disclamer FuriousGrill is reader-supported. If you want to go for a simple recipe, just mix 1 cup of brown sugar with 2 tablespoons of water until the sugar dissolves. How to Cook Smash Burgers: Step-by-Step Recipe, Fingerlicking-Good BBQ Appetizers for Your Party to Become a Hit. It really depends on your preferences and what smoky flavor are you looking for. Close the lid to let the steam and smoke build up inside the barbecue. Dont know if it was beginners luck but the turkey really came out good . Making these slits also allows the rub to penetrate the meat. It works with natural gas or propane, and with no special cleaning required. Before you start smoking a fresh ham, you need to gather your ingredients and tools. Bring to a gentle boil and stir until the salt and sugar have dissolved. Pre Heat your Traeger Grill to 180 degrees and load with your preferred pellets. Just dont forget to continuously brush/spray the ham with Apple Cider or any other juice to keep the meat moist. If you want to add a little bit more flavor, you can add 1 tablespoon of Pink curing salt, 4 cloves of garlic and 4 bay leaves. For example, the Camp Chef PG24MZG is a heavy-duty smoker that is also waterproof so you dont have to worry about the rain when youre smoking a ham. While the brining liquid is cooling, prepare ham by placing it, unwrapped, into a clean bowl or cooking pan. avoiding the bone. This will give your cooked ham a caramelized crust and a delicious flavor. Im planning on using a 5-6 lb fresh ham, how long should that take? Once youve finished creating the brine, youll want to place your fresh ham inside a brining bag and pure in the cool curing brine. Place 1 cup of water into the pan and cover ham and pan with foil. Nutrition Calories: 400kcal Keyword How to Smoke a Fresh Ham, Smoked Fresh Ham, Smoked Ham, Smoking Smoke the neck bones until they've reached an internal temperature of 150 degrees F, adding a handful of wood chips a couple of different times throughout the process. 3. Makes up your preferred spices and apply them to the hand, making sure that you use them generously and coat everything evenly. Theres a list of items you have to prepare before you smoke the ham. If you make a purchase after clicking a link on this page, we might receive a commission at no cost to you. If you prefer a more smoky flavor, you may want to skip the injection. Your email address will not be published. My daughters have a standing order for more ham (well done Kendrick) George ( I live in Brisbane,Australia ), Hello George, I am glad you liked the recipe and Thanks for visiting my site, Cheers . The mustard is primarily in place to make sure that the dry rub will stick well to the fresh ham while it smokes. Hello Eric, Thanks for visiting my site. i was going to smoke a ham on a traeger and we cook the turkey and get the ham so we can have some ham for a super thanksgiving meal. The reason we do this is to ensure we get a crispy outside when smoking our ham. Add about one cup of wood chips roughly every 45 minutes throughout the smoking process or less frequently for a milder smoke flavor. Meat injector this is optional, but youll need it if you want to inject the meat during the cooking process for extra succulence. Hey, would you suggest cold smoking it the night before? ******GLAZE RECIPE:******1 cup brown sugar1/3 cup maple syrup 1/2 cup pineapple juice 2 TB Apple cider vinegar 2TB Dijon mustard 1 ts ground cinnamon 1/2 ts ground gloves1/2 ts ground gingerBlack pepper and garlic powder to preference Combine all ingredients and whisk together on low heat until combined. Every 2 hours, mix pineapple juice with a pinch of brown sugar (I like to do 1 Tbsp brown sugar per cup of pineapple juice) and baste the mixture over the outside of the ham with your silicone basting brush. Wed never smoked one before, so we gave it a go! Coat the outside of the fresh ham with your dry rub evenly and generously. Are You Going To Try Our Smoked Ham Recipe? Let the fire get going (this will take a few minutes), after which you can toss on your wood and fill the water tank, as well as place on the grate. fresh ham with skin-on, preferably with shank portion: 1: Teaspoon whole cloves: . TheBarBec.com. Then once it hits 160 I wrap in aluminum foil and return to the smoker. You state IT of 190F for finished temp. Ham is actually a type of pork, which can come as fresh ham, smoked or cured type. Just remember to make sure that you pre-heat the Traeger before you start smoking the ham. To do the job right, you'll need to start with a spice rub. I removed it for the last hour or so and it came out fabulous. Follow four crucial steps for delicious smoked ham. Anyway, I corrected the text now. What is the recommended internal temperature for smoked ham? Its a giant piece of fresh ham, and that way I could freeze some of the shredded meat to make meals off of later. You can use the mobile receiver to get updates on the temperature in the oven while youre entertaining guests or simply do chores around the house. This is to prevent the outside from burning as it cooks for the last hour or two. (8-10 lb) fresh ham with skin-on, preferably with shank portion. Place the heat on low and bring the ingredients to a boil. Add coals or adjust your air ducts as necessary to get the temperature right and consistent. 1 Teaspoon whole cloves. This can be an advantage for those looking to cook with ham, as cured ham is already heavily seasoned with salt prior to your uses for it in the kitchen. As such, you should insert your meat thermometer into the deepest part of the ham when you are about 2/3 of the way through the calculated time. This is the same as you would do with a pork loin, turkey breast, or steak. Set your smoker to 200 degrees F and place the neck bones or ham hocks on the smoking grates, making sure they're not touching each other. The Traeger is a home smoking device that is relatively new to the market. Use the glaze to mist or mop the outside of the ham. There are numerous ways to cook pork, but very few of them can compare with the delicious texture and taste of smoked fresh ham. If your ham contains little sodium, it could cause the entire ham to be flavourless. You should really only open the lid to baste the ham a few times and wrap it in foil during the entire cook. Place your ham cut side down on the middle rack of your smoker and smoke at 225f until it reaches an internal temp of 130f (about 4 hours - depending on size) Step 3. First, it the slits will make it easier for the outside of the ham to crisp up when it smokes. Most hams that are sold to consumers are already cured, smoked, or baked. Smoke ham on the Traeger for a total smoke time of about 90 minutes, or until the ham has reheated fully and reaches an internal temperature of 140 degrees F. Remove smoked ham and rest it on a cutting board for 10-15 minutes to let the juices settle. Once the center of your ham reaches an internal temperature of 135 degrees, remove the ham from the smoker and wrap it loosely in aluminum foil. Bake the ham at 325 degrees Fahrenheit for 15 to 18 minutes per pound. Place the ham back on the grill and then continue to monitor the temperature until it gets to 190 degrees. Remove from heat. Hello Sarah, It depends on your taste. Your email address will not be published. There are hundreds variations of glaze recipes online, so anything will work great. The Traeger will also need to be pre-heated before you start smoking the ham. Then, close the lid and allow the heat to rise up and the smoke to build. To get the fire going so the smoker gets to the desired temperature while you are preparing your meat, light your charcoal, preferably with the help of a chimney starter, and then add it to the cold rack of the smoker. The author recommends a temp of 165-170. For smoking ham, you'll want a consistent temperature in the 220-230F range, 225F being the absolute best. To begin, start preheating your smoker early on so you waste as little time as possible. This contributes to a tender cut when you cut the meat. Brining is actually optional. Is this something that you would recommend for smoking a 13lb half ham? Be sure to not penetrate the skin enough to cut into the meat. This will come from the leg of the pig and will be boneless. Also, if you live in a cold country, you will need to light up the smoker a bit forward as the weather may impact the temperature. You can do this recipe on a charcoal grill set up for 2-zone cooking, but I much prefer to do it on my offset smoker. As for the above statement I wrote to inform readers that if they are using an already or pre-cooked/smoked ham and cooking it again, then they can also leave it to rest for a while in order for the heat to distribute evenly. Before we begin the smoked ham process, we first have to ensure we pick the best cut. Well, different woods will taste different. Once returned to the grill, you no longer need to baste the meat and can just let it smoke, checking for temperature until it reaches 160-170 degrees. Youll want to coat the whole uncooked hams with a light layer of mustard. If you choose not to inject, expect the ham to absorb more of the smoky flavor. en.wikipedia.org While it may be quite straightforward, smoked fresh ham definitely takes time. 9. Close the lid and smoke the ham for 2 hours. When you click these and purchase products from it, we may receive a commission. The process is usually fairly simple to use. Its now time to prepare your smoker. This step is important because you create more surface area for your spice rack to adhere to the ham and also to allow the skin to crisp up fully. If you want to do this, you should mix half a cup of pineapple juice with half a cup of apple cider and half a cup of brown sugar together with a teaspoon of black pepper and kosher salt each. Brine the ham: In a container large enough to hold the brine and ham, combine kosher salt, curing salt, brown sugar, and water. Any smoked ham needs to reach an internal temperature of 190F in order to be considered ready to eat. SMOKE IT. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Place ham in a large pot with lid and pour . Prepare the ham. When your ham hits an internal temperature of 145F, briefly remove it from the smoker and wrap it loosely in aluminum foil. With your ham fully seasoned, place it on the grates and close the lid of the smoker. I hope youll check out my blog and my recipes, and I look forward to hearing from you! Some smoked hams are fully cooked but people often mistake uncooked hams for the cooked variety. If youre new to the ham smoking process and want a budget pick so you can learn the process, you can opt for a smoker for beginners. You can place the bag inside the refrigerator. Do you need a brine? Has been grilling for as long as he can remember. Once you see this red, it is time to add soaked wood chunks. Don't buy a super-salty ham. Get in touch with me any time at jimmy@ownthegrill.com. I wouldnt consider dry when cooked at 190F, especially if you have basted during the cooking session. BBQ Ham Recipe - Smoke Fresh Ham Recipe on the BBQ. It is then cured in a brine and hung in a smokehouse where it is smoked over low heat for a long period of time. Set the ham on a rack in a roasting pan. Some studies have found that the smoke produced by the Traeger is similar to traditional smoky flavors. The last part that comes in the process of how to smoke a fresh ham is to let it rest. Therefore, you only need to reheat the meat to your liking on most occasions. The Traeger has a digital temperature gauge and timer, which is very convenient to use. Charcoal its always a good idea to keep a bag of charcoal handy because you may need to add more in order to regulate the temperature. Thanks! Discard the brine. Once youve collected everything you need, we can now get started with the process. Ive been interested in food and cooking since I was a child. A very large ham can take up to one week to get fully cured. 1 cup Apple Juice 1 cup Water 1/2 cup Brown Sugar 1/2 cup Salt 1 TBS Soy Sauce 1 TBS Worcestershire Sauce Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). As soon as the internal temperature reaches 165F, remove the ham from the smoker and allow it to rest at room temperature for 30 minutes. Here is what you will need to smoke a fresh ham: I will also share how to inject your ham later on in the recipe. Hello Dennis, Actually, it depends on what level of brining you prefer. Apply a coat of yellow mustard, being sure to get it into the cuts you just made. A cured ham has been pre treated to kill off bacteria through either a wet curing or a brine curing process. He loves to share his passion about outdoor cooking with everyone on various Social Media platforms (Read More). This just means youll have to skip the curing process, which could sacrifice some flavor. Your guide mentions brining early on yet its not fully addressed. The Traeger also has a safety valve, which will prevent the masonry grill from being too hot. You can purchase a special brining bag or pick up a ziplock from your local grocery store - just ensure its big enough. For ham, I suggest you keep a 225-230F cooking temperature and cook the meat until it reaches a 140F internal temperature. Cooking since I was a child, especially if you prefer a more smoky flavor apply them to smoke. Kitchen foil pick the best cut you can purchase whole ham and ask your butcher to cut in! 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En.Wikipedia.Org while it preheats and do so regularly as the ham to,... It securely with a light layer of mustard shape, if it is possible you... 'Ll need to be smoked you click these and purchase products from it, we may receive a at... Gauge and timer, which could sacrifice some flavor, actually, the! A 5-6 lb fresh ham is actually a bit more moist this contributes to a tender when! A good idea to cook, and how long should that take up when it smokes mind the! Been pre treated to kill off bacteria through either a wet curing or a brine was... Adjust your air ducts as necessary to keep the meat until it gets to 190 degrees with or without.... At no cost to you it really depends on your preferences and what smoky flavor challenging than you....