Good luck and let me know how it goes , Hi Kendrick, You state a smoking time but dont say for what size/weight of ham(unless I missed it and if so I apologise). Remove from heat and stir in the butter. I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. If you are cooking Whole, Double the Ingredients. If you want a more detailed brining guide, you can check this guide which I use as a reference. It uses wood chips, sawdust, and peat to create a smoky flavor for food. Place the foil wrapped ham back on the cooking grate and continue smoking. 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. Put all of the above ingredients in a saucepan and simmer over medium-high heat on your stovetop until the solids (sugar and salt) have dissolved completely. Half ham is best when it comes to smoking since the smaller size makes the process easier. You should let the heat rise and wait for the smoke to achieve a blueness in color - this gives a clean smoke flavor [2]. Every time the door opens, youre letting vital temperature escape, which in turn affects the smoking process. You should always expect to spend a long time waiting for the heat to penetrate whenever you smoke meat. Trusted Source Excellent article. Once youve collected everything you need, we can now get started with the process. When your ham has reached an internal temperature of 160 degrees, youll want to remove the ham and wrap it loosely with aluminum foil. Do you need a brine? Leave the foil open at the ends to allow the smoke to penetrate the meat. To begin the curing process, youll first want to create the brine. Ham is actually a type of pork, which can come as fresh ham, smoked or cured type. The food is placed in the masonry grill, which is where the smoke is generated. Next, if I am smoking to preserve the ham or Venison ham, do i salt it down prior to pasting it and how long and at what tempature do I smoke it to achieve the longest lasting preserved meat possible? Should I stop when the ham hits 160 and take it to 190 once getting ready to eat? I specialize in healthy, flavorful recipes that are easy to make at home. This both helps the spices adhere to the surface of the meat as well as add more flavor to it as it cooks. For smoking ham, you'll want a consistent temperature in the 220-230F range, 225F being the absolute best. Be sure to get the rub inside of the slits just cut into the skin. 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. Here are 4 simple steps on how to smoke a fresh ham. Place ham in a grill safe pan, flat side down. 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. 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. The process and methods are almost the same for the smoked ham. Be sure to check in often to make sure your temperature is right. While the ham is smoking, spritz it with pineapple juice every 60 or so minutes. How Long To Smoke A Ham? Some woods produce more smoke than others. 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 Remove from heat. It allows you to turn food into a work of art. 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. Before we begin the smoked ham process, we first have to ensure we pick the best cut. Place the ham carefully on the grill and shut the lid. Its important to know how curing ham is done and how to make the brine. Smoke ham on Traeger grill - how to smoke a ham on pellet grillMy first time smoking a ham for the holidays. Can you please confirm the above article is meant for an uncooked/raw ham. Because it doesnt come from the back leg, it is not considered a true ham. 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). How should I best store and reheat my ham to preserve as much juiciness as possible? Cut out the fatty layer. The first thing you should do is take a knife and cut long slits, creating a diamond pattern across the entire ham skin. If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork. The wood chips can be added when necessary to keep the smoke flow going. What kind of wood learned to use? 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 Your Fresh Ham. I havent yet written an article on reheat smoked ham but you can read my articles for reheating pulled pork, steak, and brisket. Some people prefer the flavor without. If you would scroll down, on the FAQ section actually I recommended to smoke to 160F. Sir Kendrick, You have provided so very much great information, thank you. Transfer to a food-grade spray bottle, if desired. This will be my first attempt at smoking a ham and I find your instructions very helpful. [1] As a processed meat, the term ham" includes both whole cuts of meat and ones that have been mechanically formed. Thank you and looking forward to exploring your site for more recipes! Let me know how it goes if you give it a try, Cheers, Kendrick. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. You can do this while you prepare the ham so you speed up the process. [Should You?]. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. The Traeger can also make pizza and other foods taste smoky. 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. A smoked ham, on the other hand, is a section of a leg of pork. Prepare the ham. Add about one cup of wood chips roughly every 45 minutes throughout the smoking process or less frequently for a milder smoke flavor. If you make a purchase after clicking a link on this page, we might receive a commission at no cost to you. Sign Up. 1 (8-10 lb) fresh ham with skin-on, preferably with shank portion. Using a sharp knife score the outside of your ham in a criss-cross pattern, about 1/2" deep. If youre a first timer, as I was, do your research first. Dont cut into the meat itself - the cuts only need to be a quarter of an inch deep. 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 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. Dont know if it was beginners luck but the turkey really came out good . It is optional but I recommend it. One of the paragraphs above which discusses resting times says, since hams are already fully cooked. 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. As for preserving the meat, I recommend a 160F for Fresh Ham if you are planning to preserve it. You need to check the internal temperature regularly, so you will know when your ham will be ready. While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. Before we get started on how to smoke a fresh ham, I want to quickly highlight the difference between a fresh ham and a cured ham. . I plan to smoke a fresh ham for Easter. 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. Youll want to coat the whole uncooked hams with a light layer of mustard. 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. Its now time to prepare your smoker. Smoke the glazed ham for 20-25 minutes. 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. Hey, would you suggest cold smoking it the night before? 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. Heat the Traeger, or whatever smoker you are using, to 250 degrees and place the ham directly on the cooking grate. 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? You can choose from pellet, charcoal, and propane smokers. 2. Brush the prepared glaze onto the ham every 20-30 minutes. 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. The recommended temperature would be 16-170F but for some people 190F may seem still okay and not consider the ham dry. If the meat floats on top of the mixture, use a plate on top to keep it submerged. This piece extends into a portion of the pigs shoulder. This creates the driest ham I have ever eaten. It depends on what you like and what are you trying to archive. If you would like to change your settings or withdraw consent at any time, the link to do so is in our privacy policy accessible from our home page.. The whole ham is sold in two portions: the shank and the butt. Leave a small opening on each side to continue to allow the smoke to penetrate the ham. The charcoal also allows the meat to cook better. Pre Heat your Traeger Grill to 180 degrees and load with your preferred pellets. 6+ hour cook, so be prepared to hang around the house for a while! This is what you need to smoke a ham: A quality smoker A quality smoker is essential for obtaining a succulent smoked ham with a caramelized top that everyone will love. This makes a great festive meal for holidays like Easter, Christmas, or New Years! Pick up the bacon lattice on the parchment and carefully place the it over the ham. You can check the temperature using a digital thermometer. (You can use a large baking sheet or disposable aluminum roasting pan to cook the entire ham in the smoker.) This is perfect if you want the ham to taste better. How long does it take to smoke a ham that's uncooked? i was going to smoke the turkey and then give the ham to my mom and grandma when they came over for the holiday. To cook an uncured smoked ham, you should place it in a roasting pan and then on a rack. Get expert tips and tricks for succulent, perfectly seasoned meat dishes. After that, rub in your spices using as much of the mixture as needed, rubbing it all over the ham to insure total coverage. Close the lid to let the steam and smoke build up inside the barbecue. However, modern equipment is now available that makes it much easier than ever to carve a ham or piece of pork. 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. 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. Place the ham in a foil pan. 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. If you choose to inject, the ham will have more moisture and a lighter flavor. In short, if a ham is cured, smoked, or baked, it is considered pre-cooked. Therefore, it doesnt technically need to be cooked again. You should leave openings on the ends so that the ham will continue to get exposure to the smoke. As we found our ham dry and a little over done. How do keep it moist? There are so many different kinds of hams out there. Youll know this when you see the center glowing bright red. Because there is a big difference! Hello Sarah, I can confirm that this guide is for fresh, raw ham. 2 questions: 1) What are your thoughts using apple pellets for my Traeger and 2) Can you share the specifics of your glaze recipe? After 45 minutes to an hour, lift the lid and dab on some more mop sauce. Close the lid and smoke the ham for 2 hours. Plus, the grill has a dual-temperature function, which allows you to cook the meat in low heat to smoke the ham and increase the heat for grilling. Notify me of follow-up comments by email. This will ensure that the ham comes out of the Traeger at the right temperature. . Maybe by reading it, you can get some tips and tricks. Give the ham a light coating of the mop sauce and close the lid. I followed your instructions on smoking fresh ham and the results were fantastic (I put Rosemary in the water also) . Cheers, Kendrick. If you want, you can leave it on but will definitely impact the smoke flavour. Now youve got the knowledge for how to smoke a fresh ham thats it! With the help of a sharp knife, cut a diamond pattern into the skin, approximately 1/4 deep, being very careful not to cause the meat. Hello Eric, Thanks for visiting my site. 1) Apple is actually the strongest of the fruit woods and has a sweet & fruity smoke. These supplies are: When you've gotten your dry rub together and set up your smoker, you can start cooking. If you cant get your hands on raw ham, cured whole or cured half is fine too. The Traeger will also need to be pre-heated before you start smoking the ham. Close the lid. When it comes to smoking the ham, some prefer to smoke the ham without any seasoning. (4 Best Tips on Storing It Safely), Ham vs Salami (Here Are the Main Differences). Super Smoke. Season the ham with the Traeger Pork & Poultry Rub. Your guide mentions brining early on yet its not fully addressed. 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