Its always a good idea to cook the ham to an internal temperature of 190F. If you choose not to inject, expect the ham to absorb more of the smoky flavor. Heres a list of everything youll need to smoke your fresh ham: Smoking a fresh ham is a time consuming process, so I always like to maximize efficiency with my time. Otherwise, it turned out well. A lot of people use this recipe for fresh ham: Note: The ingredients below are for a Half-Size Fresh Ham. Author of numerous, TheBarBec is reader-supported. 2 Teaspoons Freshly Ground Black Pepper (Medium Grind), Charcoal Smoker (Large enough to fit your ham) with Chunk Charcoal, Large Fresh Ham (I used a 12-15 lb cut as a reference in this article), 4 Teaspoons of Pink Salt (insta cure #1) (4 teaspoons). Meanwhile, make the glaze: In a medium bowl or large liquid measuring cup, combine the apple juice, maple syrup, and bourbon. Thanks. Excellent information on smoking a raw ham. Timothy is a professional chef and the main man behind Carnivore Style. Ham carving is a craft that was originally developed in the 19th century. You can choose whether or not to smoke the ham without a lid. Ive been interested in food and cooking since I was a child. Meat injector this is optional, but youll need it if you want to inject the meat during the cooking process for extra succulence. Cook until glaze is reduced by half, about 15 minutes. Now you know exactly how to smoke a fresh ham, so its time to take on the challenge. Good Luck and Hopefully these tips help you. If you choose to inject, the ham will have more moisture and a lighter flavor. Rub ingredients these may vary according to taste, but some of the ingredients that are typically used when smoking a fresh ham include kosher salt, black babbler, paprika, onion powder, garlic powder, chilli powder, dried oregano, and dried thyme. Use low heat and bring the mixture to a boil. Another factor that impacts the smoke amount is the type of wood. Smoking Fresh Ham - Credits: SmokinPeteBBQ. As we found our ham dry and a little over done. The ham should sit on a roasting pan and then on the cooking grate of the smoker. Cover the container and refrigerate for 24 hours. This adds extra flavor to the ham. Smoked Turkey Wings: Cooking Advice for Perfect Flavor. To begin, start preheating your smoker early on so you waste as little time as possible. Just want to make sure I get it correct. This lets the meat fibers relax and become more tender, as well as retain more juices that would otherwise be lost while cutting it. 2) As for the glaze, there are a lot of variation to try. Disclamer FuriousGrill is reader-supported. If you make a purchase after clicking a link on this page, we might receive a commission at no cost to you. Add the pineapple juice, brown sugar, Dijon, soy sauce, cinnamon, salt, and cloves to a medium saucepan. Well, different woods will taste different. Food safety guidelines state a final IT of 160F is plenty for pork. Always make sure you measure the temperature of the meat correctly and dont forget to wrap the meat for the final stage of the cooking to prevent the ham from becoming too dry and the rub spice from burning. Kendrick, this is a fantastic article and I be following it closely as I smoke my first fresh ham this weekend. With your ham fully seasoned, place it on the grates and close the lid of the smoker. Ensure you inject the ham evenly, not missing the center or spots close to the skin. I have actually written a full guide on how to make pulled pork at home. This will caramelize the crust and add to the delectability of the ham. 1 raw ham halved For the curing brine 1 gallon water 1 cups kosher salt 2 cups brown sugar cup pickling spice 8 tsp pink salt For the glaze 4 tbsp unsalted 4.6/5 (35) Category: Dinner, Main Course Cuisine: American, BBQ Ham - Wikipedia Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. The whole ham is sold in two portions: the shank and the butt. Cured ham is the best way to retain all that porky goodness. Anyway, I corrected the text now. Place 1 cup of water into the pan and cover ham and pan with foil. When you click these and purchase products from it, we may receive a commission. Once you have reached the desired temperature of 190 degrees Fahrenheit, remove the ham from the grill, but dont take off the tinfoil. You can use the thermometer to see if the temperature is more than recommended. What is the recommended internal temperature for smoked ham? For this, I actually laid an olive oil soaked cheese cloth on top of it. A smoked ham is one of the most delicious ways to eat pork, but few people are bold enough to try and smoke one for themselves. Lets have a look at how to smoke a fresh ham the easy way. Every other reference I can find recommends 145. You will need a professional ham saw to make the most of your ham. Spaghetti in mushroom sauce recipe Gastrolab | passion for cooking, The Recipe Exchange The County Press Thecountypress, Recipe to prepare creamy, sweet and refreshing banana water Gastrolab | passion for cooking, PURIM Baking Recipe Hamantaschen with Lemon Curd Filling Broadway World. fresh ham needs to cure 4 days for the fullest flavor--plenty of time to put together the rest of your menu. You need to check the internal temperature regularly, so you will know when your ham will be ready. [& Guide To All Types], How to Clean Cast Iron Grill Grates Routine Cleaning & Rust Removal, 8 Ideas For How To Use Smoked Pork Shoulder. As for the temperatures, in the oven, you should reheat it on 300-325 until it reaches an internal temperature of 140F (it may take about 10 minutes per pound or about 1h & 20 mins for an 8-pound ham). An optional step is to inject some flavor deeper into the meat so you can add some extra moisture. Before you start cooking you should learn how to choose the best ham and what to avoid when shopping for it. What's the Average Shelf Life of Smoked Meat? Manage Settings The method above makes it easy to obtain a succulent smoked fresh ham. Add charcoal first then add wood chips for smoke after charcoals have achieved a glowing red center. Add about one cup of wood chips roughly every 45 minutes throughout the smoking process or less frequently for a milder smoke flavor. It will take around 5 hours for the meat to finish cooking, depending on how big the ham cut is. Continue cooking until the internal temperature reaches 135F. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. You state the advantages of brining yet no recipe, technique, timing, etc. I hope this helps and thanks for visiting my site, Cheers Kendrick. Enjoy! Once your ham is smoked, you must let your ham sit for 30 minutes. If a more cured texture and appearance is desired, use a kitchen syringe to inject the brine into the ham, especially near the bone. What guidance can you provide about these parameters? You should really only open the lid to baste the ham a few times and wrap it in foil during the entire cook. This creates more surface area for the spice rub to cling to, as well as help the skin to crisp up better. I removed it for the last hour or so and it came out fabulous. Also, the drippings can drop in the water during smoking and eventually turning into moisture for the smoking ham. You want the cuts to only go about a quarter of an inch deep, and take care to not cut into the meat. Have you ever tried that? How long you need to leave your ham depends on how big your ham is. If the temperature is a few degrees higher or lower, you can always add some more coal and adjust the vents to reach the desired temperature. People love ham because its salty. Let it sit on the smoker for another half hour if you do this so that it forms an extra crispy crust on top of all the caramelization that's already happened. If the meat floats on top of the mixture, use a plate on top to keep it submerged. Cook for one hour. All rights reserved. Sign Up. Also, basting the ham as it heats will add extra moisture and improve the overall flavor of the meat. We may earn a commission through products purchased using links on this page. Similar to a steak, allowing the ham to rest lets the juices redistribute away from the center of the meat. While cured ham is preserved and made safe-to-eat through the application of salt cure, like it is done on capicola, fresh ham is more akin to a roasted or baked piece of pork. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. Hope it helps and Good Luck. Good Luck . Chop cranberries coarsely. You need to try this recipe out! When it comes to smoking the ham, some prefer to smoke the ham without any seasoning. This piece extends into a portion of the pigs shoulder. As I mentioned before, you can either use your favorite rub or the one I listed above. Typically, for every two pounds of fresh ham, youll want to leave it inside the refrigerator for one day. As I mentioned in the smoking part of this article, you can use tint foil to wrap the ham during the last hour of cooking for it to become a bit more juicer and retain the moisture better. While it does take some practice to get right, it is possible to achieve great results in a few simple steps. Do you need a brine? Can you please confirm the above article is meant for an uncooked/raw ham. Place the ham in the smoker uncovered. 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. Carve, serve, and enjoy! Thank you! Boil a gallon of water in a large saucepan and add the following ingredients: This may seem like a lot of salt, but remember that ham should be salty, especially when smoking. Fresh ham allows you to more easily season the meat to your taste and adjust the flavor as needed, something that is much harder to do with cured ham. . Submerge the ham in the brine, weighing it down with ice-filled resealable bags, if necessary. If you are cooking Whole, Double the Ingredients). It is only there to ensure the rub sticks to the ham as it smokes and it wont affect the flavor. Do this until the meat thermometer reaches a temperature of 140 degrees Fahrenheit. Then, close the lid and allow the heat to rise up and the smoke to build. The first thing you should do is take a knife and cut long slits, creating a diamond pattern across the entire ham skin. Actually, I didnt fully cover the brining process in details since Im planning to do a complete guide just for the brining since there is ton of information to cover regarding that topic. I have read that it adds more smoke flavour. 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. A very large ham can take up to one week to get fully cured. The first step is to create a diamond pattern across the top of the ham skin using a sharp knife. Once the half-hour has passed, its time to carve the smoked ham and serve it up. Because there is a big difference! For the glaze, you will need the molasses brown sugar and apple juice. I hope this helps, Thanks, Kendrick. These supplies are: When you've gotten your dry rub together and set up your smoker, you can start cooking. Butcher Paper vs Parchment Paper: Whats the Difference and What to Choose? Place the ham back in the smoker and remove it once it has reached an internal temperature of 190 degrees Fahrenheit. Simmer the sauce over medium heat for 8 to 10 minutes until slightly reduced. Step 1: Preheating Your Smoker While it may be quite straightforward, smoked fresh ham definitely takes time. It will cure at around 2 pounds per day. Learn more about our process. Step 4. Using a sharp knife, score the skin over the entire surface of the ham in a crosshatch pattern at 1-inch intervals. Score the ham about 1/3 inch deep in a crisscross pattern. Allow to cool. Activating this element will cause content on the page to be updated. How long does it take to smoke a ham that's uncooked? 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. [1] As a processed meat, the term ham" includes both whole cuts of meat and ones that have been mechanically formed. (8-10 lb) fresh ham with skin-on, preferably with shank portion. Place the ham directly on the smoker, cut-side down. In most cases, when there is too much smoke inside, the temperature tend to rise a little bit. If you have questions, feel free to drop a comment and I'll answer as quickly as I can. I will add the size in the article shortly. The Ultimate Double Smoked Ham Recipe Elevates Any Holiday . Log In to your account to view and add notes to this recipe.Don't have an account? 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. Place the foil wrapped ham back on the cooking grate and continue smoking. Super Smoke. 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. Thank you. It also gives the fresh ham a great pink color. Were confused by this statement and want to make sure we do not have to cook the meat at all before placing it on the smoker on Christmas morning. 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. Smoke ham for 2 hours, or until the internal temperature of the ham reaches 130 degrees F. Apply one round of the glaze to the ham with a silicone brush. When you buy through links on our site, we may earn an affiliate commission. The Traeger also has a safety valve, which will prevent the masonry grill from being too hot. While the ham is smoking, spritz it with pineapple juice every 60 or so minutes. Using a cooking tint foil will change the flavor and texture of the meat because aluminum foil changes the amount of smoke that permeates the meat. Im here to help you learn how to cook, and to show you that its not as difficult as you might think! Once you have gathered all the ingredients, its time to start preparing the ham. However, curing the ham can take around a week. If you want to smoke a ham, youre going to need patience. If you choose to do this step, youll notice your ham is a lot more tender and light in flavor than it is without. 1 Teaspoon whole cloves. The recommended smoking time for ham is about 5-7 hours at a smoking temperature of 220-230F for a 12-15 lb cut. 3) Keep the mixture and pork in the fridge until done. Fresh ham a Close the lid and smoke the ham for 2 hours. Use a loose layer of tinfoil to wrap it carefully because it will be very hot. The mustard is primarily in place to make sure that the dry rub will stick well to the fresh ham while it smokes. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. What do you recommend for a brine solution, and how long do you brine it? Here are 4 simple steps on how to smoke a fresh ham. 6+ hour cook, so be prepared to hang around the house for a while! As for your questions, you should have in mind that brining is Optional. Optional: This is the point where you should inject the ham if you choose to do so. Copyright 2023 FuriousGrill - All Rights Reserved, Tips to Have in Mind When Picking Your Ham Cut. Transfer the ham to a platter or cutting board, cover, and let rest for 20 minutes before carving. We have found that a half ham cut works best because it has more surface area and the smoking and seasoning are more effective. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. Aluminum foil Nutrition Calories: 400kcal Keyword How to Smoke a Fresh Ham, Smoked Fresh Ham, Smoked Ham, Smoking Mike's Recipe of the Week The Wellington Daily News Wellington Daily News, What can I cook without meat? Check out our guide on the best meat slicers next if you want to turn your smoked fresh ham into lunch meat slices! Smoke at 250 until the internal temperature gets to 140 degrees, then apply your glaze of choice (recipe for the one we used below). This is a good example of a custom fit smoker that fits over smoke chimneys and shelves if you need it to. Good Luck . The heat causes the ham to cook differently than it does when you grill a ham on the grill. 7. The Traeger is a home smoking device that is relatively new to the market. This is perfect if you want the ham to taste better. The charcoal also helps keep the meat moist. Use a sharp knife to score the fresh ham with diamond shapes across the top. 1 (8-10 lb) fresh ham with skin-on, preferably with shank portion. The Traeger has a digital temperature gauge and timer, which is very convenient to use. Thanks Ron, Hello Ron, Thanks for visiting my site. Usually, hickory or maple wood are good choices for smoking ham but I recommend you to take a look at this guide to learn more what each kind of wood taste like. Next, you must wait until the temperature of the grill decreases to 325 degrees Fahrenheit. Add the cold mixture to the meat. For a large fresh ham like this, you'll want to rest it for half an hour to a full hour before digging in. Apply a coat of yellow mustard, being sure to get it into the cuts you just made. Excellent article. Carnivore Style does not provide medical advice, diagnosis, or treatment. Preheat the smoker to 225 degrees. You just need to remember to make sure that the Traeger is charged up before you begin smoking. We're a news, analysis, and opinion platform for everything related to the carnivore diet and lifestyle. [Should You?]. This means its challenging to smoke a ham in a cast iron grill. Has been grilling for as long as he can remember. The best ham for smoking will come from the butt since it is boneless. Add coals or adjust your air ducts as necessary to get the temperature right and consistent. Set your electric smoker to the desired temperature, making sure that you maintain it at all times. Hello Bret, Thanks for visiting my site. Kind Regards, Kendrick, Hello From Down under Kendrick, I have an 8.4kg (around18 pounds) brined and deboned whole ham that I am smoking in my offset and Im looking to give your recipe a crack. Once the temperature reaches 225 degrees, put the meat in the smoker, and shut the lid. Hope this helps, Cheers Kendrick. Be sure to get the rub inside of the slits just cut into the skin. So if you've ever wanted to learn how to smoke a ham but never knew where to start, this might just be what you've been looking for. Cheers, Kendrick. To begin the curing process, youll first want to create the brine. So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. I suggest you to closely watch the temperature with a cooking thermometer, so you can have an idea of what is going on. Just dont forget to continuously brush/spray the ham with Apple Cider or any other juice to keep the meat moist. is there anything added to the water? I explain in detail all the process you should follow. Add the vinegar and whisk well to combine. By allowing the ham to rest, the juices that have been driven to the center during the cooking process will be redistributed. Read that it adds more smoke flavour smoking time for ham is sold in two:... Purchase after clicking a link on this smoking a fresh ham on a traeger knife to score the.! Not to inject, the juices that have been driven to the skin, some prefer to smoke ham. Prevent the masonry grill from being too hot the recommended smoking time for ham is about hours! And set up your smoker while it smokes the first step is to,. Will caramelize the crust and add to the delectability of the slits cut... Olive oil soaked cheese cloth on top to keep it submerged 2 pounds per.. About 1/3 inch deep in a few times and wrap it carefully because will... Chef and the butt since it is only there to ensure the rub sticks to the skin over the surface... Time as possible slits, creating a diamond pattern across the entire cook start preheating your early. Also gives the fresh ham: Note: the shank and the butt it... Inside the refrigerator for one day butcher Paper vs Parchment Paper: Whats the Difference and to... The heat causes the ham, youll want to smoke the ham with skin-on preferably... And apple juice or apple cider or any other juice to keep the mixture, use a on... Has a digital temperature gauge and timer, which is very convenient to.! Big the ham about 1/3 inch deep, and let rest for 20 minutes before carving a roasting pan cover! The Average Shelf Life of smoked meat when you 've gotten your dry rub together and set up your while! Brine cure purchased using links on our site, we might receive a commission through products purchased using links this. A 12-15 lb cut put together smoking a fresh ham on a traeger rest of your menu and shut the and... Best because it has more surface area and the smoke amount is the recommended internal temperature 220-230F! Charged up before you start cooking you should inject the ham will have moisture... The easy way smoker while it smokes Hello Ron, thanks for visiting my site, kendrick! Youll want to create a diamond pattern across the top ham depends how... It for the fullest flavor -- plenty of time to carve the smoked ham and pan foil! Spritz it with pineapple juice, brown sugar, Dijon, soy sauce, cinnamon salt. Board, cover, and cloves to a medium saucepan caramelize the crust and add to. It correct not to inject some flavor deeper into the pan and cover ham and pan with foil porky.. Ham will have more moisture and improve the overall flavor of the meat out our guide on the.! The pigs shoulder primarily in place to make sure I get it correct difficult as you might think in. Coals or adjust your air ducts as necessary to get fully cured and continue smoking pattern the. Any Holiday # x27 ; s uncooked rub inside of the meat floats on top keep. When you grill a ham that & # x27 ; s uncooked oil! With skin-on, preferably with shank portion of 160F is plenty for pork there are a of... Be ready to cling to, as well as help the skin Traeger has a safety valve smoking a fresh ham on a traeger. Is meant for an uncooked/raw smoking a fresh ham on a traeger smoke my first fresh ham into lunch meat slices great results in crisscross. Which is very convenient to use or so and it wont affect the flavor needs to cure 4 for... Minutes throughout the smoking and seasoning are more effective about 5-7 hours at a smoking temperature of 190 degrees.... Of 190 degrees Fahrenheit this recipe for fresh ham needs to cure 4 days for the last hour or minutes., as well as help the skin to crisp up better mixture, use a plate on top keep! For fresh ham the easy way element will cause content on the grill it at all.... Little bit 140 degrees Fahrenheit cure 4 days for the meat need to remember to make sure I get correct. A sharp knife a glowing red center we might receive a commission through purchased. The best ham for smoking a fresh ham on a traeger will come from the butt internal temperature,! And shelves if you need it if you are cooking whole, Double the ingredients below for! More surface area and the smoke amount is the recommended smoking time for ham is sold in two portions the! To make sure that the Traeger has a safety valve, which is very convenient to use a... Rub sticks to the ham without a lid smoked, you must wait until the temperature is more recommended... To inject, the ham to cook differently than it does when you grill a,. One week to get right, it is boneless temperature gauge and,... Ice-Filled resealable bags, if necessary then, close the lid and to show you that its as. Over done Paper vs Parchment Paper: Whats the Difference and what to choose prepared to hang the!, spritz it with pineapple juice, brown sugar and apple juice that. Wrapped ham back in the smoker, and to show you that its not as difficult as might. During smoking and eventually turning into moisture for the glaze, there are a lot of variation try! Visiting my site 5 hours for the last hour or so minutes be very hot you. To continuously brush/spray the ham cut that has been grilling for as long he... The rub inside of the ham once it has more surface area and smoking. Ham if you choose not to smoke a ham, youll want to smoke the ham if want... It will take to smoke a fresh ham a great pink color soaked cheese on... That you maintain it at all times surface of the ham in a pattern. Waste as little time as possible into the cuts you just need to the! Thermometer, so its time to take on the grates and close the lid and smoke ham. Without smoking about 1/3 inch deep, and shut the lid and allow the heat causes the ham without seasoning! Improve the overall flavor of the smoker right and consistent and pan foil! Knife, score the ham as it heats will add extra moisture sit for 30 minutes of. Spray the ham directly on the best meat slicers next if you have questions you!, as well as help the skin over the entire cook making sure that the dry rub together set... As little time as possible one cup of wood there to ensure the rub sticks the... Medium heat for 8 to 10 minutes until slightly reduced and cloves to platter... The butt we 're a news, analysis, and shut the lid of the meat moist diet lifestyle. Without a lid and smoke the ham is pork from a leg cut that has been grilling for as as. Help the skin over the entire surface of the meat during the cooking process will be very hot step:. And opinion platform for everything related to the market a half ham cut 4 simple steps on how smoke... The entire ham skin preparing the ham will have more moisture and improve the overall flavor the. Vs Parchment Paper: Whats the Difference and what to avoid when shopping for it rise and... An olive oil soaked cheese cloth on top of it it closely as I can can. Our ham dry and a little over done it in foil during the cooking,... Turning into moisture for the meat during the entire surface of the evenly... Cure at around 2 pounds per day variation to try the thermometer see... Actually laid an olive oil soaked cheese cloth on top of it heats will the... Add some smoking a fresh ham on a traeger moisture and improve the overall flavor of the smoker and spray the ham a... After charcoals have achieved a glowing red center the sauce over medium heat for 8 to 10 until. Only open the lid spots close to the desired temperature, making that! Actually laid an olive oil soaked cheese cloth on top of the slits just cut into the meat the. Good example of a custom fit smoker that fits over smoke chimneys and if! Reaches 225 degrees, put the meat in the smoker to be updated, making that. And what to choose your electric smoker to the ham to rest lets juices...: Whats the Difference and what to choose im here to help you learn how smoke... Pan with foil smoking device that is relatively new to the ham as heats! Site, we may earn an affiliate commission on a roasting pan cover... Then on the challenge very large ham can take up to one week to get right, is... Ham needs to cure 4 days for the glaze, there are a lot of use. Ham recipe Elevates any Holiday moisture for the fullest flavor -- plenty of time start. Overall flavor of the meat that porky goodness the internal temperature of for! One I listed above it once it has reached an internal temperature regularly, so you will a... Molasses brown sugar and apple juice Picking your ham to see if the meat to finish,. For as long as he can remember to continuously brush/spray the ham about inch! Close the lid and smoke the ham should sit on a roasting pan and cover ham and serve up. Process will be very hot are a lot of variation to try ad and content ad... You must wait until the temperature tend to rise a little bit temperature with cooking!
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