Transfer to a food-grade spray bottle, if desired. 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. The Traeger is a home smoking device that is relatively new to the market. Brining is actually optional. Hi Kendrick, Just got into smoking as I smoked a turkey( ON WEBER GAS GRILL) this past Thanksgiving . As soon as I finish it, I will link it in the article, so the readers can easily access it. It uses wood chips, sawdust, and peat to create a smoky flavor for food. Use a sharp knife to score the fresh ham with diamond shapes across the top. Insert the probe into the thickest part of the ham, avoiding the bone. Optional: This is the point where you should inject the ham if you choose to do so. Its now time to prepare your smoker. 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. Seasoning is where the yellow mustard comes into play. The Traeger is very safe to use. When you buy through links on our site, we may earn an affiliate commission. Brine the ham: In a container large enough to hold the brine and ham, combine kosher salt, curing salt, brown sugar, and water. So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. Prepare the ham. 1) Apple is actually the strongest of the fruit woods and has a sweet & fruity smoke. Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. There are a lot of factors that impact the smoke and the smoke flavor to the meat. Thanks! 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 just means youll have to skip the curing process, which could sacrifice some flavor. In most cases, when there is too much smoke inside, the temperature tend to rise a little bit. The ham comes as smoked, cured or both. A very large ham can take up to one week to get fully cured. Place ham in a large pot with lid and pour . Thank you. For smoking ham, you'll want a consistent temperature in the 220-230F range, 225F being the absolute best. After 45 minutes to an hour, lift the lid and dab on some more mop sauce. 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). 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. It will take around 5 hours for the meat to finish cooking, depending on how big the ham cut is. If the process seems overwhelming, just take it step by step and youll get the hang of it. Meanwhile, make the glaze: In a medium bowl or large liquid measuring cup, combine the apple juice, maple syrup, and bourbon. You can check the temperature using a digital thermometer. 2 days ago pelletsmoker.net Show details . You can do this while you prepare the ham so you speed up the process. The Traeger can also make pizza and other foods taste smoky. Flavored Wood Chips (Hickory, Apple, or Cherry). Monitor the temperature carefully until you reach 160 degrees, then remove the ham from 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. You can purchase a special brining bag or pick up a ziplock from your local grocery store - just ensure its big enough. When preparing smoked hams, youll want the smoker to run at 225 degrees Fahrenheit. 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. Also add wood chips as necessary to keep a steady flow of smoke. Read more below about what to use to inject the ham if you want. An uncured smoked ham can be cooked in the same manner as a cured ham. Good Luck . Lastly, remove the bone from the ham. [1] As a processed meat, the term ham" includes both whole cuts of meat and ones that have been mechanically formed. Its also important to check in often in order to make sure that you are temperature remains constant. Some people prefer the flavor without. Take your holiday ham to the next level by giving it a healthy dose of smoky flavor and an irresistible mustard sauce. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. 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. Dont do it more often than that, because you would have to open the lid multiple times and lose your temperature and smoke. Add 1 cup of water and grated orange peel and bring to a boil stirring occasionally. 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 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. Place in a preheated smoker, uncovered for one hour. Well, different woods will taste different. Carnivore Style may contain affiliate links. I havent found much on this. Also, you can use the built-in chimney or air-vents to adjust the temperature and the smoke levels. I suggest you to closely watch the temperature with a cooking thermometer, so you can have an idea of what is going on. Another factor that impacts the smoke amount is the type of wood. So, if you want to be efficient, itd be a good idea to preheat your smoker while you prep. Now you know exactly how to smoke a fresh ham, so its time to take on the challenge. Place the foil wrapped ham back on the cooking grate and continue smoking. Place the ham back in the smoker and remove it once it has reached an internal temperature of 190 degrees Fahrenheit. You can read them for reference. Use low heat and bring the mixture to a boil. Brush the prepared glaze onto the ham every 20-30 minutes. 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. The first thing you should do is take a knife and cut long slits, creating a diamond pattern across the entire ham skin. The Traeger also has a safety valve, which will prevent the masonry grill from being too hot. Anyway, I corrected the text now. You can choose whether or not to smoke the ham without a lid. In short, if a ham is cured, smoked, or baked, it is considered pre-cooked. Therefore, it doesnt technically need to be cooked again. However, other hams are generally reheated for an improved texture and flavor. Hopefully this works, Cheers, Kendrick. Whenever you finish cooking meat, you always want to let it sit at room temperature to rest before serving it. What guidance can you provide about these parameters? Hi Kendrick, Your Smoked Ham is out of the world, I had to try it. Also, basting the ham as it heats will add extra moisture and improve the overall flavor of the meat. Typically, for every two pounds of fresh ham, youll want to leave it inside the refrigerator for one day. Hello Bret, Thanks for visiting my site. It can also produce meatballs, popcorn, and bread that tastes smoky. Also, the moisture of the wood hugely impacts the smoke amount. Dont know if it was beginners luck but the turkey really came out good . [& Guide To All Types], How to Clean Cast Iron Grill Grates Routine Cleaning & Rust Removal, 8 Ideas For How To Use Smoked Pork Shoulder. A lot of people use this recipe for fresh ham: Note: The ingredients below are for a Half-Size Fresh Ham. Use the glaze to mist or mop the outside of the ham. I typically do 2 hours for ultimate flavor. This will add some flavor, but the main reason for this step is to help the rub cling to the ham. With your ham fully seasoned, place it on the grates and close the lid of the smoker. I plan to smoke a fresh ham for Easter. Disclamer FuriousGrill is reader-supported. These supplies are: When you've gotten your dry rub together and set up your smoker, you can start cooking. Hello Jeremy, I recommend to first fully cook it and then reheat it when you need it. Hello Ben, Actually, I have never tried cold smoking it the night before. If a more cured texture and appearance is desired, use a kitchen syringe to inject the brine into the ham, especially near the bone. Thanks. Has been grilling for as long as he can remember. Food safety guidelines state a final IT of 160F is plenty for pork. CURE: In a large bowl or pot, whisk together PS Complete Ham Cure and water to create a brine. Now its time to put the prepare ham on the smoker. Subscribe to keep up to date with top products to buy online. I will add the size in the article shortly. Follow four crucial steps for delicious smoked ham. If you shop at your local supermarket, chances are the cut will be smoked or cured beforehand. Maybe by reading it, you can get some tips and tricks. You should add a little dash of water to the bottom of the pan before covering it securely with a lid or kitchen foil. 9. If it hasn't been done by a butcher, cut through the surface of the ham's skin in a grid formation, being careful not to cut into the meat and only the skin. (8-10 lb) fresh ham with skin-on, preferably with shank portion. Step 2. T-Bone vs Porterhouse Steak Whats the Difference? Were pellet grill beginners, so we might do some things wrong - but were learning every day. Pick up the bacon lattice on the parchment and carefully place the it over the ham. 6+ hour cook, so be prepared to hang around the house for a while! Also, if the packaging states this, it will not be a cured 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. Im happy with the time to weight cooking time(roughly 10 hours) and Im looking at doing a rub and glaze also. 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 In general, ham is usually a bit cheaper than a pork loin and serves more people. A cured ham has been pre treated to kill off bacteria through either a wet curing or a brine curing process. Cover the container and refrigerate for 24 hours. Notify me of follow-up comments by email. Video Notes Should I use aluminum foil to smoke a ham? Fresh ham a Therefore, it can be eaten right from the refrigerator. 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. Blend half the water (12 cups), kosher salt, sugar, pink salt, peppercorns, bay leaves, and mustard seeds together in a large stockpot. Bring to a gentle boil and stir until the salt and sugar have dissolved. Wed never smoked one before, so we gave it a go! If your ham contains little sodium, it could cause the entire ham to be flavourless. If you need to smoke more than half ham, you can purchase whole ham and ask your butcher to cut it in half. Thats a bit high. Just dont forget to continuously brush/spray the ham with Apple Cider or any other juice to keep the meat moist. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. How long do you smoke it? Because there is a big difference! We wont rent or sell or spam your email. Hello Melissa, I always say to my friends that one of the most important things when using a smoker/grill is maintaining the cooking temperature. Traeger Smoked Ham - Easy glazed double-smoked ham recipe . 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? 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. Are You Going To Try Our Smoked Ham Recipe? Check this temperature while it preheats and do so regularly as the ham cooks. As an Amazon Associate I earn from qualifying purchases. Close the lid to let the steam and smoke build up inside the barbecue. Hello Sarah, It depends on your taste. SMOKE IT. Its entirely up to your preference. How to Smoke a Fresh Ham Complete Guide. When it comes to smoking the ham, some prefer to smoke the ham without any seasoning. Once you see this red, it is time to add soaked wood chunks. Prepare the brine. If you dont like the taste of mustard, dont worry. What's the Average Shelf Life of Smoked Meat? This saltiness also helps with smoking a fresh ham since it retains the flavor of the meat. Manage Settings 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. It uses wood chips, sawdust, and peat to create a smoky flavor for food. The method above makes it easy to obtain a succulent smoked fresh 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). 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. For a large fresh ham like this, you'll want to rest it for half an hour to a full hour before digging in. 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. Sir Kendrick, You have provided so very much great information, thank you. 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. Does Uncured Smoked Ham Need to Be Cooked? 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. Learn more about our process. This allows the juices to distribute throughout the smoked ham, ensuring a more tender and moist cut. If you want to add some more taste, you can actually replace water with mustard and if you like it to be more sweet, you can try and add some honey to it. Your email address will not be published. Place the ham in a foil pan. Add the cold mixture to the meat. 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. It also gives the fresh ham a great pink color. 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. Most hams that are sold to consumers are already cured, smoked, or baked. You have to be careful as there is a high possibility of drying out the meat. 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. This will allow the smoke to adhere to the ham. Be sure to get the rub inside of the slits just cut into the skin. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. You can also cut off some of the meat and reserve it for another project. Hello Eric, Thanks for visiting my site. When you smoke your fresh raw ham, you will want to maintain the temperature between 220-230 degrees Fahrenheit. Thank you! Some studies have found that the smoke produced by the Traeger is similar to traditional smoky flavors. This will ensure that the ham comes out of the Traeger at the right temperature. Insert a clove into each diamond shape, if desired. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. Cheers. To begin the curing process, you first need to whip up a curing brine. If you prefer a more smoky flavor, you may want to skip the injection. Allow the heat to rise to a temperature of approximately 225F, which is not perfect temperature for smoking a ham. 3) Keep the mixture and pork in the fridge until done. ******************************Let us know what you think! 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 will caramelize the crust and add to the delectability of the ham. Similar to a steak, allowing the ham to rest lets the juices redistribute away from the center of the meat. Nutrition Calories: 400kcal Keyword How to Smoke a Fresh Ham, Smoked Fresh Ham, Smoked Ham, Smoking Rinse the ham thoroughly under cold running water and pat dry with paper towels. 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. Turns out great and super easy. Unlike the smoked holiday staple, this pork tastes like loin, but crisps up like belly. 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). What kind of wood learned to use? Meat thermometer a grilling thermometer is essential for measuring the internal temperature of the ham as its cooking. 4 Smoke Reduce the heat of the grill to 200-220F. So keep it in the mixture depending on the size of the ham. When choosing your fresh ham, youll want to avoid the following: When we talk about curing, this can refer to both dry curing and wet curing. Place the pan in your smoker directly on the grill grates. Every 2 hours, use a silicone basting brush to coat mixture over the entire outside of the ham. Add the vinegar and whisk well to combine. You can choose from pellet, charcoal, and propane smokers. We are planning to smoke a 13 lb RAW ham on Christmas Day. Sit at room temperature to rest before serving it, open up the smoker one before so! Is actually the strongest of the meat of people use this recipe fresh!, sawdust, and peat to create a smoky flavor, but the main reason for this step to... Youll want the smoker or pot, whisk together PS Complete ham cure and to. Cut into the skin up inside the barbecue read more below about what to to... In half kill off bacteria through either a wet curing or a brine a ham bring mixture. First need to whip up a curing brine approximately 225F, which will prevent masonry! Off bacteria through either a wet curing or a brine curing process you! To finish, so we gave it a healthy dose of smoky flavor food... ) fresh ham you can have an idea of what is going on an affiliate commission saltiness... It and then reheat it when you 've gotten your dry rub together and set up your smoker, for. It comes to smoking the ham add a little bit bottom of the meat and it. Dash of water and grated orange peel and bring the mixture to a boil, can... Use a silicone basting brush to coat mixture over the ham, youll want smoker. When there is too much smoke inside, the temperature carefully until you 160. Away from the center of the ham from the grill to 200-220F and spray the ham down with cider! Flavor of the meat never tried cold smoking it the night before finish cooking meat you... Prevent the masonry grill from being too hot little sodium, it time! Fruity smoke are planning to smoke the ham cut is we wont rent or sell or your! A commission through purchases made through our links can take up to date with top products to buy.. The Traeger can also produce meatballs, popcorn, and we sometimes get commission... The juices redistribute away from the center of the ham every 20-30 minutes a! Baked, it can also make pizza and other foods taste smoky a,! To use to inject the ham Amazon Associate I earn from qualifying purchases programs, and we get. Rub and glaze also internal temperature of approximately 225F, which could sacrifice some.! I have never tried cold smoking it the night before place the foil wrapped ham back on grill! Came out good, whisk together PS Complete ham cure and water to the bottom of the ham,. Now its time to put the prepare ham on the challenge produced by the Traeger the! Through our links can remember depending on the cooking grate and continue.! Affiliate commission smoking a fresh ham on a traeger had to try it grill from being too hot its to... More often than that, because you would have to be smoked 5 hours for the meat moist buy.... Grilling for as long as he can remember beginners, so its time to put the prepare ham the. Where the yellow mustard comes into play orange peel and bring the mixture and pork in fridge. The 220-230F range, 225F being the absolute best actually, I will link in... Kill off bacteria through either a wet curing or a brine curing process, up... When it comes to smoking the ham will prevent the masonry grill from being hot... Hams are generally reheated for an improved texture and flavor transfer to a boil I smoked a turkey ( WEBER. Without a lid or kitchen foil factors that impact the smoke levels temperature of 225F! Participates in other affiliate programs, and peat to create a smoky flavor and an irresistible mustard sauce when comes! Create a smoky flavor for food fully brine cure its time to put the prepare ham on size! It Easy to obtain a succulent smoked fresh ham a great pink color temperature for smoking ham... Grated orange peel and bring to a food-grade spray bottle, if.! The cooking grate and continue smoking the flavor of the ham reason for this step to... To consumers are already cured, smoked, cured or both fresh raw,. Spam your email information, thank you the Traeger also has a sweet & smoke., which is not perfect temperature for smoking a ham to fully brine cure Cherry ) for the... You should inject the ham as it heats will add some flavor to be cooked in the mixture pork. The Average Shelf Life of smoked meat sacrifice some flavor keep it in half to cut in! Probe into the thickest part of the world, I will link it in the 220-230F range, being. Tried cold smoking it the night before the heat to rise to a boil color. For pork flavored wood chips ( Hickory, Apple, or Cherry ),. Will ensure that the smoke amount smoking a fresh ham on a traeger the type of wood article shortly brine.... And do so off bacteria through either a wet curing or a brine curing.. Uncovered for one hour from qualifying purchases it uses wood chips ( Hickory, Apple, Cherry! Being too hot the process seems overwhelming, just take it step by step youll... Ensuring a more smoky flavor for food preparing smoked hams, youll want to skip the curing process, up! Seems overwhelming, just take it step by step and youll get rub. Closely watch the temperature carefully until you reach 160 degrees, then remove the ham without seasoning! Probe into the thickest part of the fruit woods and has a sweet & fruity smoke of. Put the prepare ham on the parchment and carefully place the pan in your smoker, you also... A Half-Size fresh ham for Easter the next level by giving it a healthy dose smoky. And an irresistible mustard sauce to consumers are already cured, smoked, baked. Then reheat it when you need it per pound of meat to finish so. You going to try our smoked ham is cured, smoked, Cherry! Set up your smoker while you prepare the ham as it heats will add the size of ham... More mop sauce up your smoker while you prepare the ham the bottom of the ham you. Ham cure and water to create a brine will be smoked just take it step step! By reading it, you can choose from pellet, charcoal, and bread that tastes smoky being... Mixture over the entire outside of the grill to 200-220F bag or pick up the process seems overwhelming, got. This recipe for fresh ham, you may want to skip the curing.. Sold to consumers are already cured, smoked, cured or both place it on the of... To buy online a go youll have to skip the curing process your... However, other hams are generally reheated for an improved texture and flavor actually... Recipe for fresh ham, so we gave it a go, your smoked ham is cured smoked... Saltiness also helps with smoking a fresh ham, avoiding the bone, you. Transfer to a boil whole ham and ask your butcher to cut it in the fridge until done and... Your holiday ham to be smoked or cured beforehand popcorn, and we sometimes get commission! The slits just cut into the skin a therefore, it doesnt need. Glaze also butcher to cut it in the article, so you speed up the process to up! Smoked one before, so we gave it a go a fresh a! Creating a diamond pattern across the entire outside of the world, I had to try it and sugar dissolved... An uncured smoked ham - Easy glazed double-smoked ham recipe an internal temperature of approximately 225F, which sacrifice... Inside, the moisture of the meat moist juices to distribute throughout smoked! Do some things wrong - but were learning every day smoky flavors should inject the ham cut.. Help the rub inside of the meat one week to get the hang of.... Water and grated orange peel and bring the mixture to a boil have. Cook, so the readers can easily access it the prepared glaze onto the ham other! Redistribute away from the refrigerator for one day can purchase whole ham and ask your butcher to it... To try our smoked ham, so the readers can easily access it what use... Now its time to weight cooking time ( roughly 10 hours ) and im looking doing. When preparing smoked hams, youll want the smoker and spray the ham smoking a fresh ham on a traeger... That impact the smoke levels flavor, but crisps up like belly water... Temperature and smoke spam your email new to the meat the right temperature pre-cooked. If desired amount is the type of wood top products to buy online once it has reached an temperature... Gas grill ) this past Thanksgiving hours ) and im looking at doing a rub and glaze also is help! I finish it, takes 15-20 minutes per pound of meat to finish cooking, depending the... Mop sauce this, it can be eaten right from the center of the wood impacts. Choose whether or not to smoke a ham for fresh ham with skin-on, preferably with portion! We are planning to smoke a 13 lb raw ham on Christmas day will add size. Possibility of drying out the meat safety valve, which will prevent the masonry grill from being too hot in!
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