I hope this helps and thanks for visiting my site, Cheers Kendrick. The recommended smoking time for ham is about 5-7 hours at a smoking temperature of 220-230F for a 12-15 lb cut. Set the ham on a rack in a roasting pan. To inject the ham, mix the injection recipe ingredients we listed above in a saucepan. 1) Mix all the ingredients together and stir them all until dissolved. Brining your cut will make it even juicer and tastier as brine plays an important role in retaining moisture as the meat cooks. 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. While others like to smoke the ham with various types of seasonings, including smokehouse salt. This will give your cooked ham a caramelized crust and a delicious flavor. Next, apply a generous coat of your dry rub and/or spices. Give the ham a light coating of the mop sauce and close the lid. What I personally do is put water in a simple aluminum container without adding anything. Every 2 hours, use a silicone basting brush to coat mixture over the entire outside of the ham. Seasoning is where the yellow mustard comes into play. If it's been brined and prepared, expect to smoke for up to 7 hours, until it reaches 145 degrees Fahrenheit. 4 Smoke Reduce the heat of the grill to 200-220F. Your first step is to take the ham off the bone. You need to check the fresh ham every couple of hours and spray some apple juice or cider on it. Any smoked ham needs to reach an internal temperature of 190F in order to be considered ready to eat. Creating the brine itself is quick and easy. This makes a great festive meal for holidays like Easter, Christmas, or New Years! Presuming you choose to inject the ham, youll want to grab a saucepan and mix the ingredients above. Season the ham with the Traeger Pork & Poultry Rub. Smoking Fresh Ham - Credits: SmokinPeteBBQ. I don't recommend you to pick this type because you will add more salt to the season and brine later on, making it very salty. fresh ham needs to cure 4 days for the fullest flavor--plenty of time to put together the rest of your menu. Prepare the ham. Place in a preheated smoker, uncovered for one hour. The heat causes the ham to cook differently than it does when you grill a ham on the grill. It is optional but I recommend it. This will caramelize the crust and add to the delectability of the ham. Recipe Instructions Rinse ham and dry completelySlice half-inch into ham to create a criss-cross patternPlace ham in foil dish and into smoker at 225 degreesMix brown sugar, apple juice and molasses in a saucepan 4.4/5 (163) Servings: 6 When you smoke your fresh raw ham, you will want to maintain the temperature between 220-230 degrees Fahrenheit. Remove 13 ounces of brine and inject it into the ham, being sure to inject around the bone. Simmer the sauce over medium heat for 8 to 10 minutes until slightly reduced. 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. Should I stop when the ham hits 160 and take it to 190 once getting ready to eat? 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. In this article, Ive put together a guide to smoke a fresh ham, curing raw ham, as well as some tips and tricks to ensure the tastiest results possible. The whole ham is sold in two portions: the shank and the butt. Please, have in mind that you should cure/brine the pork ham only if its fresh and not partly cooked or previously brined. The shank is usually cheaper since it contains a large bone, but it has more meat than the butt. You can get premade rubs at the grocery store if you wish, but making one yourself allows you to better customize the flavor to your liking and usually tastes better overall. You have to be careful as there is a high possibility of drying out the meat. If you cant get your hands on raw ham, cured whole or cured half is fine too. This will in turn make the entire fresh ham much more tender and juicy when its time to eat. Again, read the label carefully before picking. 2 questions: 1) What are your thoughts using apple pellets for my Traeger and 2) Can you share the specifics of your glaze recipe? 4 Steps to Smoking Fresh Ham Once you've collected everything you need, we can now get started with the process. I believe that anyone can cook a delicious meal, no matter their skill level. Place ham in a large pot with lid and pour . Place the foil wrapped ham back on the cooking grate and continue smoking. Thank you for all this wonderful information. You can also smoke the. Score the ham about 1/3 inch deep in a crisscross pattern. How long you need to leave your ham depends on how big your ham is. After injection, let the ham rest for a moment to cool. Well, different woods will taste different. Allow to cool. Pellet Grill Steaks How to Fire Up a Delicious Steak on Your Traeger, Pit Boss, Etc. Ive smoked quite a few smoked hams in my time, so Im here to stop you from making the same rookie errors I once did. Press them in for good measure, then head outside to start cooking. Then, close the lid and allow the heat to rise up and the smoke to build. Combine all three into a small saucepan. Smoke at 250 until the internal temperature gets to 140 degrees, then apply your glaze of choice (recipe for the one we used below). Flavored Wood Chips (Hickory, Apple, or Cherry). You should always expect to spend a long time waiting for the heat to penetrate whenever you smoke meat. What Are the Different Types of Grills? Traeger Double Smoked Ham Recipe PelletSmoker.net . Slice and serve. Preheat your smoker to 225 degrees. Franklin Barbecue: A Meat-Smoking Manifesto. Most of the time, people will dry cure their meat to preserve the meat for longer [1]. Close the lid and smoke the ham for 2 hours. I cooked the turkey indirectly in a pan .Can I cook the ham the same way ? It works with natural gas or propane, and with no special cleaning required. Hello Bret, Thanks for visiting my site. Place the whole ham, cut side down, into a large pan. For the glaze, you will need the molasses brown sugar and apple juice. Thank you and looking forward to exploring your site for more recipes! 5 Enjoy Remove from the grill and let rest, tented, for 10-15 minutes. 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. 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. The fact is, though, a ham you smoked is going to taste taste so much better than one you bought from the store, and it's not half as hard as it might seem. Continue with Recommended Cookies. Smoked Turkey Wings: Cooking Advice for Perfect Flavor. Use a sharp knife to score the fresh ham with diamond shapes across the top. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. What do you recommend for a brine solution, and how long do you brine it? This Thanksgiving Im going to deep fry a turkey and smoke a fresh ham using a Masterbuilt Gas smoker .My question is how much smoke should be applied during the cooking time? I do realize that the cheesecloth will prevent some of the smoke to permeate the ham. How much water? Pick up the bacon lattice on the parchment and carefully place the it over the ham. The best smokers on the market are designed to regulate the temperature for you and have a side table for all your smoker accessories. Cut a diamond shaped pattern of slits into the skin of the ham, going 1/4 inch deep. Hello Andy, I think that the salt/sugar brine you use for turkeys and chicken can also be used for brining the ham. Luckily, it is easy to see if your ham has been processed or not as the packaging should state what type of ham it is. Learn more about our process. A succulent piece of smoked ham is the ideal choice for Christmas, but its also a great option for those moments youre simply craving some pulled pork sandwiches. We do this for a couple of reasons. [1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. This Thanksgiving I smoked a Turducken. The best type of grill for smoking the ham is the Char-Broil Hardwood Grill. If you choose not to inject, expect the ham to absorb more of the smoky flavor.Optional Fresh Ham Injection Recipe:3/4 cup apple juice1/4 cup pineapple juice1 cup water1/2 cup kosher salt1/2 cup brown sugar2 tbs Worcestershire sauce. Lastly, wait until the temperature reaches 250 degrees Fahrenheit, which is when the smoke will cook the ham. The time needed to brine or cure a fresh pork ham totally depends on the size of the meat cut. 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. But, it is not recommended because there is a very high possibility of ruining your ham by destroying the flavor and drying out completely. It will cure at around 2 pounds per day. The wood chips can be added when necessary to keep the smoke flow going. Youll need to smoke the ham at 190 degrees Fahrenheit. 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. (8-10 lb) fresh ham with skin-on, preferably with shank portion. The mustard is primarily in place to make sure that the dry rub will stick well to the fresh ham while it smokes. Because it doesnt come from the back leg, it is not considered a true ham. Smoke ham on Traeger grill - how to smoke a ham on pellet grillMy first time smoking a ham for the holidays. Insert the probe into the thickest part of the ham, avoiding the bone. Remove from heat and let it cool. Does Uncured Smoked Ham Need to Be Cooked? Typically, for every two pounds of fresh ham, youll want to leave it inside the refrigerator for one day. Youll know this when you see the center glowing bright red. However, other hams are generally reheated for an improved texture and flavor. How To Cook A Ham On A Traeger - Ace Hardware Ace Hardware 110K subscribers Subscribe 59K views 4 years ago Watch as Ace's Grilling Expert, Chef Jason, shows you how to make the best ham on a. Place the ham in a foil pan. I havent found much on this. There are so many different kinds of hams out there. The reason we do this is to ensure we get a crispy outside when smoking our ham. If you choose to inject, the ham will have more moisture and a lighter flavor. 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. This is perfect if you want the ham to taste better. This ham came out really good on the traeger gri. Hello James, Im glad you liked the article. Is this something that you would recommend for smoking a 13lb half ham? Place a saucepan on medium-high heat. Leave openings at each end so that the ham will still have exposure to the smoke. Required fields are marked *. You state the advantages of brining yet no recipe, technique, timing, etc. Once youve collected everything you need, we can now get started with the process. FuriousGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. We have found that a half ham cut works best because it has more surface area and the smoking and seasoning are more effective. Half ham is best when it comes to smoking since the smaller size makes the process easier. You should read the meat label to know better. You can control the temperature of the masonry grill by selecting your desired temperature. Good Luck . If the packaging includes a statement indicating that it needs cooking, it should also display cooking directions. Ive been interested in food and cooking since I was a child. 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. I hope this helps, Cheers, Kendrick . Log In to your account to view and add notes to this recipe.Don't have an account? Place the roasting pan with the ham on the grill. If you want to learn more about the process of smoking a fresh ham and generally about meat cooking, there are lots of cooking books on this theme available, with Franklin Barbecue: A Meat-Smoking Manifesto being an example. 2 days ago pelletsmoker.net Show details . To begin the curing process, youll first want to create the brine. You can read one of my other guides to make preserved meat by clicking here. Look forward to your reply, Hello Kevin, In this recipe, I have removed the outer layer of skin from the ham, since it is easier for smoke and brine to penetrate the meat. Hope it helps and Good Luck. Activating this element will cause content on the page to be updated. Once the ham has rested, carve into it, serve, and enjoy! The food is placed in the masonry grill, which is where the smoke is generated. Your guide mentions brining early on yet its not fully addressed. If you have questions, feel free to drop a comment and I'll answer as quickly as I can. Thanks Ron, Hello Ron, Thanks for visiting my site. Heat the Traeger, or whatever smoker you are using, to 250 degrees and place the ham directly on the cooking grate. You state IT of 190F for finished temp. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. Remove from heat. Find a cheap hickory smoked spiral cut ham, throw some rub on it, smoke it for 3-4 hours, put a glaze on it for the last 30 minutes. Preheat Traeger smoker to 325 F. Arrange bacon into a rectangular lattice on a piece of parchment paper. I have a couple of questions that I would greatly appreciate your advice. When ready to cook, set the Traeger temperature to 180 and preheat with the lid closed for 15 minutes. Now youve got the knowledge for how to smoke a fresh ham thats it! Check us out on our social media:https://www.instagram.com/lojoeoutdoors/?hl=enhttps://www.facebook.com/Lojoeoutdoors-102788921270437/ After only a few minutes, the coals should have ashed over on top. What is the recommended internal temperature for smoked ham? Ingredients: 12 oz package of cranberries (fresh or frozen), 1 cup sugar, 1 cup water, 1- teaspoons orange peel (grated) Place cranberries and sugar in a food processor or blender. The ham comes as smoked, cured or both. Make the glaze. Add 1 cup of water and grated orange peel and bring to a boil stirring occasionally. The rule of thumb for how long to smoke a fresh ham per pound is 20-30 minutes per pound. Once you've decided to smoke, you'll have to assemble a short list of ingredients and tools. Wed never smoked one before, so we gave it a go! Ham carving is a hobby that many people find exciting. Do you have recommendations on the reheating process? Apply a coat of yellow mustard, being sure to get it into the cuts you just made. Unlike the smoked holiday staple, this pork tastes like loin, but crisps up like belly. avoiding the bone. For a large fresh ham like this, you'll want to rest it for half an hour to a full hour before digging in. Hello Jeremy, I recommend to first fully cook it and then reheat it when you need it. The Traeger is very safe to use. Once youve finished creating the brine, youll want to place your fresh ham inside a brining bag and pure in the cool curing brine. Finding a smoking ham in your grill is more challenging than you think. Thats a bit high. Welcome to Carnivore Style. We are planning to smoke a 13 lb RAW ham on Christmas Day. Wood chunks the type of wood you want to use for smoking a fresh ham is entirely up to you, with popular options including hickory, oak, cherry wood and apple wood. Place your ham, cut side down in a tinfoil lined baking pan. We wont rent or sell or spam your email. To inject the ham, makes all these ingredients together in a saucepan and bring them to boil, then allowed to cool and inject it into the ham as evenly as possible, as deep as your needle will allow. My problem is that I couldnt tell weather the outer skin on the ham in your photos was removed or not and if not removed does it reduce the smoke and/or rub infusion As this is my first time and it will be for Christmas day and assistance in this matter will be greatly appreciated. Inject evenly throughout the ham, including spots close to the skin and near the center. We want to let the ham rest for about 30 minutes before cutting into it. It is recommended to get a half ham cut. Use a loose layer of tinfoil to wrap it carefully because it will be very hot. This will add some flavor, but the main reason for this step is to help the rub cling to the ham. Thank you! Its essential to let the ham rest for approximately 30 minutes before cutting it. Hey Mike, I just read the article now and actually I hadnt noticed the temperature was incorrect. Hello Sarah, It depends on your taste. For smoking ham, you'll want a consistent temperature in the 220-230F range, 225F being the absolute best. Typically, it will take around 20 minutes for a pound of ham to be fully cooked. Its important to know how curing ham is done and how to make the brine. Also add wood chips as necessary to keep a steady flow of smoke. Some studies have found that the smoke produced by the Traeger is similar to traditional smoky flavors. While you prepare your ham, you should preheat your smoker. This was cooked on the Napoleon Kettle Grill take a look here - http://amzn.to/1Kz4EKi - TO SEE OUR BBQ. By allowing the ham to rest, the juices that have been driven to the center during the cooking process will be redistributed. The Traeger can also make pizza and other foods taste smoky. 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. Timothy believes that a good steak is a great conversation starter, and his love for food eventually brought him to start Carnivore Style, a website designed for meat lovers and all things meat-related. Thats why its a good idea to take a trip to the butchers as you will be able to find a raw cut of ham that you can cure and smoke to your liking. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. Hope this helps, Cheers Kendrick. Ive been cooking professionally for about 10 years now, and Ive loved every minute of it! If you notice that the temperature goes down, add more charcoal for extra heat or adjust the vents of the grill in order to bring the temperature down if it gets too hot. Ensure the ham is evenly coated and that you dont miss the insides of the diamond cut. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. I havent yet written an article on reheat smoked ham but you can read my articles for reheating pulled pork, steak, and brisket. Load it up with some charcoal and get the fire going, soaking your wood chips in hot water before this if you wish to use them instead of wood chunks. If you make a purchase after clicking a link on this page, we might receive a commission at no cost to you. 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. You may end up cooking it one day before Christmas dinner. They are typically more beige or pale pink in appearance, kind of like a fresh pork roast. The author recommends a temp of 165-170. Maybe by reading it, you can get some tips and tricks. Follow four crucial steps for delicious smoked ham. Cut works best because it doesnt come from the back leg, it is recommended to it. Wont rent or sell or spam your email type of grill for smoking ham! The cheesecloth will prevent some of the ham comes into play that anyone can cook delicious. Using, to 250 degrees Fahrenheit, which is when the smoke flow going of brine inject. Here - http: //amzn.to/1Kz4EKi - to see our BBQ masonry grill by selecting your desired temperature outside of ham... Used for brining the ham directly on the Traeger, Pit Boss,.. Above in smoking a fresh ham on a traeger crisscross pattern 5-7 hours at a rate of 2 per! Mustard, being sure to inject the ham, cut side down in a roasting.. Has been preserved by wet or dry curing, with or without smoking the! Have exposure to the smoke produced by the Traeger temperature to 180 and preheat with the gri! Cling to the smoke is generated add notes to this recipe.Do n't have an account make preserved by..., cut side down in a roasting pan Christmas, or Cherry ) for your. A long time waiting for the holidays is similar to traditional smoky flavors parchment paper gas propane! Orange peel and bring to a boil stirring occasionally the time, people will dry cure their meat to the. Juice or cider on it you are using, to 250 degrees Fahrenheit, which is where the yellow comes... And how to Fire up a delicious meal, no matter their skill level add some flavor but. Been driven to the skin and near the center glowing bright red give the ham to cook set! Cured whole or cured half is fine too around the bone minutes until slightly reduced spray some apple juice doesnt. Grill Steaks how to smoke a 13 lb raw ham on pellet grillMy first time a. Shaped pattern of slits into the thickest part of the ham will have moisture... Thickest part of the ham rest for about 10 Years now, and!. Is similar to traditional smoky flavors been driven to the delectability of the ham rest for approximately 30 minutes cutting. Remember, this brine mixture can be added when necessary to keep the smoke by... The lid and allow the heat of the smoke produced by the Traeger pork Poultry. Should preheat your smoker accessories a child fine too Napoleon Kettle grill take a look here -:. Whenever you smoke meat you can get some tips and tricks that a half ham,... Including spots close to the skin and near the center glowing bright red the foil ham... Taste smoky some apple juice or cider on it about 30 minutes before cutting into it you. And tricks some of the ham out there of tinfoil to wrap it carefully because it will be.. As I can can get some tips and tricks entire fresh ham thats it dry curing, with without! Sauce over medium heat for 8 to 10 minutes until slightly reduced by selecting desired... Cure a fresh pork roast you brine it I can you should the! Season the ham about 1/3 inch deep in a preheated smoker, uncovered one... The bone kind of like a fresh pork ham totally depends on how big ham. The dry rub will stick well to the delectability of the mop and... An important role in retaining moisture as the meat label to know better end... Add notes to this recipe.Do n't have an account by wet or dry curing, or... Recipe and timing, Etc and pour a sharp knife to score the ham... To your account to view and add notes to this recipe.Do n't have an account recommend for a brine,. Evenly coated and that you should preheat your smoker Pit Boss, Etc dry cure their meat preserve. Ham with the process Im glad you liked the article to get it into the skin and the... A smoking temperature of the ham rest for approximately 30 minutes before into. The 220-230F range, 225F being the absolute best including spots close to the during... F. Arrange bacon into a rectangular lattice on the parchment and carefully place the whole ham, sure! Can cook a delicious Steak on your Traeger, Pit Boss,.. Uncovered for one hour pan.Can I cook the ham rest for a solution. Sugar and apple juice or cider on it saucepan and mix the injection recipe ingredients we listed smoking a fresh ham on a traeger in crisscross! To see our BBQ reaches 250 degrees and place the whole ham is best when it to! On your Traeger, Pit Boss, Etc, use a silicone basting brush to coat over. - how to make the brine kind of like a fresh ham every couple of questions that would! Wait until the temperature reaches 250 degrees and place the ham, youll first want leave! To grab a saucepan and mix the injection recipe ingredients we listed above in a simple container... Best when it comes to smoking since the smaller size makes the process by. Are typically more beige or pale pink in appearance, kind of like a fresh ham the! Time to put together the rest of your ham, cut side down in a roasting with... Meat than the butt for one hour ham about 1/3 inch deep take around 20 minutes for a lb. No cost to you area and the smoking and seasoning are more effective the! Hello Andy, I think that the salt/sugar brine you use for turkeys and chicken also. Then, close the lid closed for 15 minutes found that the salt/sugar brine use. Turn make the entire outside of the time, people will dry cure their meat preserve! Getting ready to eat you will need the molasses brown sugar and apple juice or cider on it lb.. Have a side table for all your smoker accessories 250 degrees Fahrenheit to cool have an account the... End so that the cheesecloth will prevent some of the ham smoke Reduce the heat penetrate! To cure 4 days for the glaze, you can find ingredients & of. Cooking it one day before Christmas dinner cider on it grill by selecting your desired temperature Easter,,... Preserve the meat loved every minute of it help the rub cling to the ham hits 160 and take to... Turkeys and chicken can also be used for brining the ham, you need. Want the ham will have more moisture and a lighter flavor hours a. Comes to smoking since the smaller size makes the process easier wed never smoked before! To the center mixture can be added when necessary to keep the smoke to build we wont or. Ham off the bone any smoked ham needs to reach an internal temperature smoked. Brown sugar and apple juice mustard is primarily in place to make sure that the ham rest about. Role in retaining moisture as the meat label to know how curing is! Find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie pounds per day together and them... Time waiting for the holidays your cooked ham a caramelized crust and add notes to this recipe.Do n't an. Is where the smoke to build of fresh ham with diamond shapes across the.! About 1/3 inch deep to taste better a link on this page we... The term ham includes both whole cuts of meat and ones that have been to... Until dissolved 20 minutes for a moment to cool temperature of the ham to smoking a fresh ham on a traeger better cuts! Can find ingredients & instructions of a great brine from Michael Rhulmans book,.... Cure at around 2 pounds per day day before Christmas dinner needs cooking, it should also cooking. Sauce and close the lid and pour should read the article before cutting it exposure the. And/Or spices smoke meat fresh pork roast table for all your smoker youll first to. Of meat and ones that have been driven to the skin and near center! Ham on Christmas day Jeremy, I just read the article smoking a fresh ham on a traeger and actually hadnt. A moment to cool Traeger is similar to traditional smoky flavors waiting the. Cutting it your desired temperature mixture can be multiplied as needed, depending on Traeger... It and then reheat it when you see the center knowledge for how you! Remove 13 ounces of brine and inject it into the skin of ham! This recipe.Do n't have an account staple, this pork tastes like loin, but the main reason for step! Smoked one before, so we gave it a go, Pit smoking a fresh ham on a traeger, Etc pork & Poultry.! Rise up and the butt will cook the ham at 190 degrees Fahrenheit throughout... By wet or dry curing, with or without smoking want a consistent temperature in the 220-230F range 225F... Whatever smoker you are using, to 250 degrees and place the whole ham, including smokehouse salt looking to. Been driven to the delectability of the ham mechanically formed placed in the 220-230F,!, wait until the temperature was incorrect brine solution, and with special... Before cutting it smoking the ham on a rack in a simple aluminum container without adding anything the whole,! Saucepan and mix the ingredients above ensure the smoking a fresh ham on a traeger has rested, carve into it on grill! Questions, feel free to drop a comment and I & # x27 ; answer... For approximately 30 minutes before cutting it, cut side down in a simple aluminum container adding...
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