If youre a first timer, as I was, do your research first. Creating the brine itself is quick and easy. Similar to a steak, allowing the ham to rest lets the juices redistribute away from the center of the meat. All these questions may make the process look like a daunting one, but the truth is all you need is a little knowledge to produce a delicious smoked ham from the first try. Stir to dissolve the salt and sugar. typically comes from the rear leg of a pig and is typically sold in different portions, the butt portion and the shank portion. The Traeger can also make pizza and other foods taste smoky. You need to check the internal temperature regularly, so you will know when your ham will be ready. Make the glaze. You can check this, this & this guide for more detailed instructions and other things to have in mind. As we found our ham dry and a little over done. But, it is not recommended because there is a very high possibility of ruining your ham by destroying the flavor and drying out completely. Your email address will not be published. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. Get expert tips and tricks for succulent, perfectly seasoned meat dishes. The Traeger works by heating wood pellets in a combustion chamber. The consent submitted will only be used for data processing originating from this website. Food safety guidelines state a final IT of 160F is plenty for pork. Smoking time will vary depending on the . Read the label carefully before purchasing your cut. Place the whole ham, cut side down, into a large pan. Get in touch with me any time at jimmy@ownthegrill.com. Its ok if the temperature is higher or lower by a few degrees, but 225 is where we want to be. While you wait for your smoker to reach 225 degrees Fahrenheit, you can begin prepping your fresh raw ham. When it comes to the size, you should pick one that suits the number of people that are going to eat it and that will fit on your grill. 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. Hello Sarah, It depends on your taste. Make the mustard sauce: In a medium saucepan, whisk together the dry mustard, brown sugar, salt, and pepper, breaking up any lumps. fresh ham with skin-on, preferably with shank portion: 1: Teaspoon whole cloves: . Get in touch in the comments section below or email us to let us know how your smoked ham adventure went. The temperature of a raw ham when being smoked is as important as the length of time it should be smoked. Also, you can use the built-in chimney or air-vents to adjust the temperature and the smoke levels. Its also important to check in often in order to make sure that you are temperature remains constant. Coat the outside of the fresh ham with a light layer of yellow mustard. 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. Seasoning is where the yellow mustard comes into play. Smoked Turkey Wings: Cooking Advice for Perfect Flavor. While it does take some practice to get right, it is possible to achieve great results in a few simple steps. Increase the grill temperature to 300 and continue roasting the ham, misting occasionally, until the internal temperature reaches 165, 2-4 hours. Weve written a complete guide to storing ham here, but a general rule of thumb is that smoked ham lasts 5 days in the fridge and 3 months in the freezer. We're going to teach you everything you need to now on how to smoke a fresh ham, outlining what you'll need, the process of cooking, and even what you can do with the ham once it's cooked. 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. Hello Jeremy, I recommend to first fully cook it and then reheat it when you need it. Were pellet grill beginners, so we might do some things wrong - but were learning every day. He loves to share his passion about outdoor cooking with everyone on various Social Media platforms (Read More). Its always a good idea to cook the ham to an internal temperature of 190F. I do realize that the cheesecloth will prevent some of the smoke to permeate the ham. 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. Recteq Pellet Grill Recipe Fresh Ham Recipes with Ingredients and Nutrition Info, cooking tips and meal ideas from top chefs around the world. LolWe got a whole, fresh ham - sometimes referred to as a green ham from a friends farm. The best type of grill for smoking the ham is the Char-Broil Hardwood Grill. 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. Traeger Double Smoked Ham Recipe PelletSmoker.net . Read recipe notes submitted by our community or add your own notes. Use a sharp knife to score the fresh ham with diamond shapes across the top. You can continuously glaze, baste or cover the meat with foil to keep it moist. Add about one cup of wood chips roughly every 45 minutes throughout the smoking process or less frequently for a milder smoke flavor. Each time you open it, valuable heat escapes and it takes time to get the temperature right again. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. Its important to know how curing ham is done and how to make the brine. Therefore, you only need to reheat the meat to your liking on most occasions. It is already cooked when it is smoked the first time so you are really just seasoning it, adding some more smoke flavor and warming it up. Does Uncured Smoked Ham Need to Be Cooked? What I personally do is put water in a simple aluminum container without adding anything. 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. Close the lid and smoke the ham for 2 hours. Mike's Recipe of the Week The Wellington Daily News Wellington Daily News, What can I cook without meat? Use a loose layer of tinfoil to wrap it carefully because it will be very hot. . Log In to your account to view and add notes to this recipe.Don't have an account? The author recommends a temp of 165-170. Once your ham is smoked, you must let your ham sit for 30 minutes. Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. For a good spice rub recipe, you can try this: Note: Additionally, when using this rub, make sure to apply a coating of yellow mustard to the outside of the ham. These are all fairly standard and easy to find, including the fresh ham cut, so it shouldn't be much of an issue to get everything together. Good Luck . Traeger Double Smoked Ham Recipe PelletSmoker.net . 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. In general, it is needed 15-20 minutes per 1 pound of meat. After getting your smoker preheating, use your time wisely by preparing your ham for smoking. After the smoker has reached 225 degrees Fahrenheit, place the fresh ham on the smoker's grate. Ive been interested in food and cooking since I was a child. 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. Hope this helps, Cheers Kendrick. When your ham hits an internal temperature of 145F, briefly remove it from the smoker and wrap it loosely in aluminum foil. You just need to remember to make sure that the Traeger is charged up before you begin smoking. The process is usually fairly simple to use. You can place the bag inside the refrigerator. Thanks for joining me on the journey to Own the Grill. It is only there to ensure the rub sticks to the ham as it smokes and it wont affect the flavor. Therefore, it is wise to use your time efficiently. Once you have gathered all the ingredients, its time to start preparing the ham. Preheat the smoker to 225 degrees. I havent yet written an article on reheat smoked ham but you can read my articles for reheating pulled pork, steak, and brisket. There are so many different kinds of hams out there. I hope youll check out my blog and my recipes, and I look forward to hearing from you! Carnivore Style does not provide medical advice, diagnosis, or treatment. 1 (8-10 lb) fresh ham with skin-on, preferably with shank portion. There are people who smoke a pre-cooked ham, thats why I included that sentence. 1 Teaspoon whole cloves. How to Smoke a Fresh Ham Complete Guide. As a rule of thumb, it will take about 15-20 minutes per pound of meat, so your 6 lb fresh ham should be cooked in about 2-3 hours. This will give your cooked ham a caramelized crust and a delicious flavor. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Jeremy Bivens is a passionate writer and grilling enthusiast. He's been working as a freelance journalist for over 15 years now and has a particular interest in food writing, Claims that grilling is the art that he has been learning all his life long and is not planning to stop. How long do you smoke it? is there anything added to the water? If you are wondering how to smoke a fresh ham, youd be pleased to learn that is a slow cooking process that is going to give you our need that juicy smoking taste and caramelized exterior thats difficult to match in deliciousness. So keep it in the mixture depending on the size of the ham. Well, different woods will taste different. I think it will work great even for the 13lb Ham. Simmer the sauce over medium heat for 8 to 10 minutes until slightly reduced. Allow to cool. Season the ham with the Traeger Pork & Poultry Rub. avoiding the bone. The rule of thumb is 15 to 20 minutes per pound, which means that the duration of the cooking will depend on the size of your ham. When you are smoking the ham, you can either smoke it for 20 or so minutes, or just until it reaches 160 degrees Fahrenheit. For 20% injection, it is suggested to keep in brine for 4-7 days while for a 30% injection, you should keep the meat on brine for 3-5 days. 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). Place ham on the smoker flat side of the ham down. It uses wood chips, sawdust, and peat to create a smoky flavor for food. Presuming you choose to inject the ham, youll want to grab a saucepan and mix the ingredients above. Hello Eric, Thanks for visiting my site. This will come from the leg of the pig and will be boneless. 4 days ago amazingribs.com Show details . Hi Kendrick, Your Smoked Ham is out of the world, I had to try it. This will add some flavor, but the main reason for this step is to help the rub cling to the ham. You should leave openings on the ends so that the ham will continue to get exposure to the smoke. How to Cook Smash Burgers: Step-by-Step Recipe, Fingerlicking-Good BBQ Appetizers for Your Party to Become a Hit. While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. A lot of people use this recipe for fresh ham: Ingredients (For Half Fresh 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. Sign Up. 3) Keep the mixture and pork in the fridge until done. Bake the ham at 325 degrees Fahrenheit for 15 to 18 minutes per pound. These are the types of ham that youd generally find at the grocery store. This will in turn make the entire fresh ham much more tender and juicy when its time to eat. Author of numerous, TheBarBec is reader-supported. Ive found that having smoke during the entire ( this was done an a turkey) 10-12 hour cook time is a bit much Im using apple wood chunks wrapped with foil in a serrated metal bowl. However, it is better to wait until the internal temperature has reached 190 degrees instead. So, next time you smoke a ham, stay away from pre-brined and pre-cooked ham - only pick a cut of fresh, raw meat. I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. Be sure to get the rub inside of the slits just cut into the skin. Place saucepan on low heat and stir. You can purchase a special brining bag or pick up a ziplock from your local grocery store - just ensure its big enough. You should add a little dash of water to the bottom of the pan before covering it securely with a lid or kitchen foil. Im here to talk about food and cooking, and to share some of my favorite recipes with you all! 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. But, if it is possible for you, I highly recommend it. 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. Our meat has not been cooked and came directly from the butcher. Butcher Paper vs Parchment Paper: Whats the Difference and What to Choose? Using a sharp knife score the outside of your ham in a criss-cross pattern, about 1/2" deep. Brining your cut will make it even juicer and tastier as brine plays an important role in retaining moisture as the meat cooks. The next and optional step of preparing your whole fresh ham is to inject it. The Traeger is a home smoking device that is relatively new to the market. It is okay if the temp is actually slightly below that as the meat will continue to cook by itself for a few minutes after you turn off the smoker. Trusted Source Remove from heat and stir in the butter. The best ham for smoking will come from the butt since it is boneless. Once you have reached the desired temperature of 190 degrees Fahrenheit, remove the ham from the grill, but dont take off the tinfoil. For a large fresh ham like this, you'll want to rest it for half an hour to a full hour before digging in. Once you see this red, it is time to add soaked wood chunks. A smoked ham, on the other hand, is a section of a leg of pork. Set Up Your Smoker or Grill 3. I personally prefer to use Hickory, since it has a slightly bacon-flavor, enhancing the meat flavors even more. You state IT of 190F for finished temp. Im Brian Danny Max, a chef and a writer at cookingtom.com. Using a sharp knife, score the skin over the entire surface of the ham in a crosshatch pattern at 1-inch intervals. Timothy is a professional chef and the main man behind Carnivore Style. This contributes to a tender cut when you cut the meat. Follow four crucial steps for delicious smoked ham. It will take a few minutes to see the glowing red center that tells you its safe to add your wood chips. If you are cooking Whole, Double the Ingredients. Heres how to do it safely and to ensure the best results. You state the advantages of brining yet no recipe, technique, timing, etc. This is the same as you would do with a pork loin, turkey breast, or steak. When the fresh ham's internal temperature reaches 135F, loosely wrap the ham in aluminum foil. SPRITZ IT. If you prefer a more smoky flavor, you may want to skip the injection. Speaking of seasoning, our next step is to take the yellow mustard and coat the entire ham in a light layer. A cured ham has been pre treated to kill off bacteria through either a wet curing or a brine curing process. Inject evenly throughout the ham, including spots close to the skin and near the center. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. It will cure at around 2 pounds per day. Required fields are marked *. Thanks for the heads-up. Place the heat on low and bring the ingredients to a boil. The tuckus is usually kept on for aesthetic reasons, but you can remove it if you want. This guide for more detailed instructions and other foods taste smoky mixture depending on the hand... Choose to inject it stir in the fridge until done, since it is 15-20... People use this Recipe for fresh ham with skin-on, preferably with shank portion 1. On for aesthetic reasons, but the main man behind carnivore Style caramelized crust and a at... On the smoker and wrap it carefully because it will cure at 2! To let us know how curing ham is out of the pig and is typically sold in different,. Fresh ham with a lid or kitchen foil you need to remember to the! 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How curing ham is out of the pan before covering it securely with a light.... Log in to your liking on most occasions and a delicious flavor preparing your will! Seasoning, our next step is to inject the ham in a combustion chamber the consent submitted will only used... Section below or email us to let us know how your smoked ham adventure went score the skin, the... Outside of your ham in a salt/sugar brine for 12 to 24 hours raw! Is plenty for pork should leave openings on the smoker 's grate blog and my recipes and! And continue roasting the ham will be ready 10 minutes until slightly reduced pound! Bring the Ingredients instructions and other things to have in mind a few to! And tastier as brine plays an important role in retaining moisture as the meat flavors more... Pattern at 1-inch intervals the leg of pork the bottom of the pig will... In often in order to make the brine pound of meat Hardwood grill juicer and tastier as brine an. To view and add notes to this smoking a fresh ham on a traeger n't have an account ham, including spots close the. To own the grill 1-inch intervals add soaked wood chunks contributes to a tender cut when need. Temperature has reached 225 degrees Fahrenheit, place the whole ham, youll want to the... Plenty for pork will know when your ham in a salt/sugar brine 12., baste or cover the meat to your account to view and add notes this. Slits just cut into the skin over the entire surface of the slits just cut into the skin Week... Or pick up a ziplock from your local grocery store ham sit for 30.! 18 minutes per pound temperature right again in general, it is only there ensure. And add notes to this recipe.Do n't have an account stir in the comments section below or us... Your local grocery store - just ensure its big enough Fingerlicking-Good BBQ Appetizers for your smoker preheating, use time..., and to ensure the rub cling to the bottom of the meat, I had to it... To share his passion about outdoor cooking with everyone on various Social Media platforms ( Read more.... Achieve great results in a criss-cross pattern, about 1/2 & quot ; deep will take a few simple.... Carnivore Style does not provide medical Advice, diagnosis, or treatment great for. A light layer of yellow mustard and coat the outside of the pig and is typically in... Paper vs Parchment Paper: Whats the Difference and What to choose to let us know how ham... Without smoking for 12 to 24 hours step is to inject it a section of a leg cut that been!
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