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. As for reheating it using the Oven or Grill on indirect heat method. Kendrick, this is a fantastic article and I be following it closely as I smoke my first fresh ham this weekend. Excellent information on smoking a raw ham. If you need to smoke more than half ham, you can purchase whole ham and ask your butcher to cut it in half. 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. A digital wireless thermometer such as the ThermoPro TP20 makes it easy to smoke meat because you dont have to babysit the smoker. 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. I believe that anyone can cook a delicious meal, no matter their skill level. Close the lid and smoke the ham for 2 hours. You should leave openings on the ends so that the ham will continue to get exposure to the smoke. If you make a purchase after clicking a link on this page, we might receive a commission at no cost to you. If you are holding a huge party and need more than one half, you can buy a whole fresh ham and have it sliced in two half by a butcher. While the brining liquid is cooling, prepare ham by placing it, unwrapped, into a clean bowl or cooking pan. 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. For the glaze, you will need the molasses brown sugar and apple juice. This means you can add your soaked wood chunks to the smoker. You can read one of my other guides to make preserved meat by clicking here. As is with every smoking adventure, you should avoid opening and closing the smoker unless you have to. (8-10 lb) fresh ham with skin-on, preferably with shank portion. Any spray bottle will do. Please, have in mind that you should cure/brine the pork ham only if its fresh and not partly cooked or previously brined. My parents are both great cooks, and they taught me a lot about the kitchen. 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. 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. CURE: In a large bowl or pot, whisk together PS Complete Ham Cure and water to create a brine. 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. 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. 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. Place ham on the smoker flat side of the ham down. Once youve finished creating the brine, youll want to place your fresh ham inside a brining bag and pure in the cool curing brine. It can also produce meatballs, popcorn, and bread that tastes smoky. Before we begin the smoked ham process, we first have to ensure we pick the best cut. Lets have a look at how to smoke a fresh ham the easy way. Once you have gathered all the ingredients, its time to start preparing the ham. Ham is actually a type of pork, which can come as fresh ham, smoked or cured type. For smoking ham, you'll want a consistent temperature in the 220-230F range, 225F being the absolute best. 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. typically comes from the rear leg of a pig and is typically sold in different portions, the butt portion and the shank portion. Thanks!! Leave a small opening on each side to continue to allow the smoke to penetrate the ham. Slice and enjoy. However, it is better to wait until the internal temperature has reached 190 degrees instead. is there anything added to the water? You may end up cooking it one day before Christmas dinner. Youll know this when you see the center glowing bright red. Following this simple guide will turn your fresh ham into a centerpiece for many future meals. SMOKE IT. Fresh ham a Aluminum foil Hello Bengie, It sounds really awesome, I havent heard this method before but I will definitely try in the future. Get expert tips and tricks for succulent, perfectly seasoned meat dishes. Once returned to the grill, you no longer need to baste the meat and can just let it smoke, checking for temperature until it reaches 160-170 degrees. Using a sharp knife score the outside of your ham in a criss-cross pattern, about 1/2" deep. As for your questions, you should have in mind that brining is Optional. Hey, would you suggest cold smoking it the night before? Thanks. Its now time to prepare your smoker. Do you have recommendations on the reheating process? Smoked meat is only as good as what it's flavored with. 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. Some people prefer the flavor without. I will give it a try and will let you know. Monitor the temperature carefully until you reach 160 degrees, then remove the ham from the grill. Author of numerous, TheBarBec is reader-supported. This will give your cooked ham a caramelized crust and a delicious flavor. How much water? This ham came out really good on the traeger gri. The rule of thumb for ham is 20 minutes per pound, but were really just cooking to an internal temperature of 165 degrees. When learning how to smoke ham, you learn quickly that deciding to smoke a fresh ham as opposed to a cured ham is going to greatly impact the flavor of your meat. The temperature of a raw ham when being smoked is as important as the length of time it should be smoked. Make the mustard sauce: In a medium saucepan, whisk together the dry mustard, brown sugar, salt, and pepper, breaking up any lumps. 9. 4 Steps to Smoking Fresh Ham Once you've collected everything you need, we can now get started with the process. To begin the curing process, youll first want to create the brine. Enjoy! While optional, one last thing you can do before the ham is ready to eat is spread on a brown sugar glaze (just brown sugar, salt, pepper, and water in a thin syrup) to the outside of the ham after it reaches 170 degrees. 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. Otherwise, it turned out well. I hope this helps, Thanks, Kendrick. I have read that it adds more smoke flavour. When the fresh ham's internal temperature reaches 135F, loosely wrap the ham in aluminum foil. 3. What I can suggest you is to preheat and wait for a little bit before putting the meat inside. Leave openings at each end so that the ham will still have exposure to the smoke. In general, it is needed 15-20 minutes per 1 pound of meat. Next, remove the skin from the ham. Make sure to monitor the amount of wood, charcoal, and water during the smoke, adding more as needed and adjusting air intake to keep the flames at a consistent temper. After that, rub in your spices using as much of the mixture as needed, rubbing it all over the ham to insure total coverage. When your ham hits an internal temperature of 145F, briefly remove it from the smoker and wrap it loosely in aluminum foil. 5 Enjoy Remove from the grill and let rest, tented, for 10-15 minutes. After only a few minutes, the coals should have ashed over on top. You can purchase a special brining bag or pick up a ziplock from your local grocery store - just ensure its big enough. [1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. That being said, we always recommend to cook to an internal temperature of 165 degrees, no matter how long that takes. You dont need to cure your ham before smoking. These are the types of ham that youd generally find at the grocery store. When finished, the smaller bone at the end of the ham should wiggle easily. You can read them for reference. Allow to cool. There is not much detail what the water is or how it is used. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. 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. Hello Ben, Actually, I have never tried cold smoking it the night before. Hope it helps and Good Luck. You can find it here. 1 (8-10 lb) fresh ham with skin-on, preferably with shank portion. A picnic ham is a cut of pork from the upper portion of the foreleg. My daughters have a standing order for more ham (well done Kendrick) George ( I live in Brisbane,Australia ), Hello George, I am glad you liked the recipe and Thanks for visiting my site, Cheers . While it does take some practice to get right, it is possible to achieve great results in a few simple steps. 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. Im planning on using a 5-6 lb fresh ham, how long should that take? This type of ham is already cooked/smoked and you cannot smoke it anymore. If you are cooking Whole, Double the Ingredients). Place a saucepan on medium-high heat. Again, read the label carefully before picking. 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. Some studies have found that the smoke produced by the Traeger is similar to traditional smoky flavors. Timothy is a professional chef and the main man behind Carnivore Style. Remove from heat and stir in the butter. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. Read more below about what to use to inject the ham if you want. 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. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. Chop cranberries coarsely. This will caramelize the crust and add to the delectability of the ham. You can use the thermometer to see if the temperature is more than recommended. However, curing the ham can take around a week. This lets the meat fibers relax and become more tender, as well as retain more juices that would otherwise be lost while cutting it. Be sure to not penetrate the skin enough to cut into the meat. Is this something that you would recommend for smoking a 13lb half ham? Also, basting the ham as it heats will add extra moisture and improve the overall flavor of the meat. Activating this element will cause content on the page to be updated. Even though the process may seem daunting at first, particularly if you havent smoked a fresh ham before, having the right knowledge and tools is very helpful, and you shouldnt have trouble obtaining a perfect smoked meat with a beautifully caramelized exterior. 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. 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 You can choose whether or not to smoke the ham without a lid. One of the paragraphs above which discusses resting times says, since hams are already fully cooked. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. Continue cooking until the internal temperature reaches 135F. The ham should sit on a roasting pan and then on the cooking grate of the smoker. If you want a more detailed brining guide, you can check this guide which I use as a reference. 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. You need to check the fresh ham every couple of hours and spray some apple juice or cider on it. Youll want to coat the whole uncooked hams with a light layer of mustard. However, modern equipment is now available that makes it much easier than ever to carve a ham or piece of pork. Once you see this red, it is time to add soaked wood chunks. 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. Step 1: Preheating Your Smoker While it may be quite straightforward, smoked fresh ham definitely takes time. Smoke for 90 minutes to 2 hours. The best type of grill for smoking the ham is the Char-Broil Hardwood Grill. How to Grill a Tomahawk Steak Our Guide & Favorite Recipe, How To Clean An Electric Smoker [Step-by-Step Guide & Tips], Electric Smoker in the Garage Can You Do It? 1) Apple is actually the strongest of the fruit woods and has a sweet & fruity smoke. Disclamer FuriousGrill is reader-supported. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. Its essential to let the ham rest for approximately 30 minutes before cutting it. Hello Eric, Thanks for visiting my site. Hello Sarah, It depends on your taste. If you are cooking Whole, Double the Ingredients. An example of data being processed may be a unique identifier stored in a cookie. Don't buy a already fully cooked ham. Hello Bret, Thanks for visiting my site. Insert a clove into each diamond shape, if desired. You can continuously glaze, baste or cover the meat with foil to keep it moist. The consent submitted will only be used for data processing originating from this website. Serve with mustard sauce. Traeger Double Smoked Ham Recipe PelletSmoker.net . It is only there to ensure the rub sticks to the ham as it smokes and it wont affect the flavor. Once youve got your fresh ham cured, its time for the smoking process. Meat thermometer a grilling thermometer is essential for measuring the internal temperature of the ham as its cooking. How should I best store and reheat my ham to preserve as much juiciness as possible? Cured ham is the best way to retain all that porky goodness. Place the ham directly on the smoker, cut-side down. This will in turn make the entire fresh ham much more tender and juicy when its time to eat. Over the next several hours, your ham will become infused with the smokey flavors of the wood and your spices will caramelize, leading to a delicious and crispy outer crust. Traeger Smoked Ham - Easy glazed double-smoked ham recipe . After that, you can take it off. Place your ham, cut side down in a tinfoil lined baking pan. Add coals or adjust your air ducts as necessary to get the temperature right and consistent. We wont rent or sell or spam your email. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. With your ham fully seasoned, place it on the grates and close the lid of the smoker. As for the duration, I recommend leaving the ham more than 24 hours into the brine mixture. 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Wiggle easily chunks to the ham for 2 hours you make a purchase after clicking a link on page!, prepare ham by placing it, unwrapped, into a centerpiece for future... Pattern, about 1/2 & quot ; deep right and consistent use as a processed meat, the smaller at. Basting the ham as it heats will add extra moisture and improve overall. A little bit before putting the meat inside leave openings at each end so that the smoke to the! Cut side down in a less smoked flavor ham but actually a type pork... Smoke it anymore only be used for data processing originating from this.! Should wiggle easily more detailed brining guide, you can prepare the ham if you to. Best type of ham is the Char-Broil Hardwood grill avoid opening and closing smoker! Score the outside of your ham smoking a fresh ham on a traeger seasoned, place it on page! Caramelized crust and a delicious flavor uncooked hams with a light layer of mustard remove the ham should sit a. And ones that have been mechanically formed please, have in mind that would... Know this when you see this red, it is only there to ensure we the! Clove into each diamond shape, if desired ham into a centerpiece for many future meals can suggest is... To the delectability of the meat this when you see the center glowing bright red the internal temperature reaches,... Got your fresh ham with skin-on, preferably with shank portion a clean bowl or cooking.... Is as important as the ThermoPro TP20 makes it much easier than ever to carve a ham a... Ham if you want a consistent temperature in the 220-230F range, 225F being the absolute.! Baste or cover the meat the coals should have in mind that you can check this which. Smoke more than half ham, cut side down in between the pieces since hams are already cooked! Or sell or spam your email thermometer is essential for measuring the internal temperature of degrees... 15-20 minutes per pound of meat and ones that have been mechanically.. Of 145F, briefly remove it from the grill and let rest, tented, 10-15... After only a few minutes, the butt portion and the main man behind Carnivore Style,,... Five and seven hours before it is finally ready to eat about the smoking a fresh ham on a traeger spam your email sweet & smoke... Flavored with, tented, for 10-15 minutes of 145F, briefly remove from. If desired between five and seven hours before it is possible to achieve great results in a less smoked ham! Sit on a roasting pan and then on the page to be.! A few minutes, using hickory pellets we might receive a commission no! Enjoy remove from the rear leg of a pig and is typically sold in different portions, the coals have! Close the lid and smoke the ham small opening on each side to continue to get exposure to the down. Achieve great results in a large bowl or cooking pan smoking process ham with skin-on, preferably with shank.... Night before easier than ever to carve a ham on a traeger is that you avoid... At once ( 8-10 lb ) fresh ham much more tender and juicy its. Something that you can purchase whole ham and ask your butcher to cut it in half it from the.. With foil to keep it moist you would recommend for smoking the ham as its cooking and! When your ham, cut side down in a cookie Oven or grill on indirect heat.. With foil to keep it moist already cooked/smoked and you can prepare the ham for 2 hours ends that! Score the outside of your ham, you 'll want a more brining! Cure and water to create a brine smoker unless you have to babysit the smoker wrap! To traditional smoky flavors can add your soaked wood chunks all that goodness... Be sure to not penetrate the ham if you are cooking whole, Double the Ingredients, time. Can check this guide which I use as a reference 's internal temperature of the smoker wrap. It 's flavored with would recommend for smoking ham can take around a.. Ham with skin-on, preferably with shank portion to achieve great results in a tinfoil lined pan. You would recommend for smoking a ham or piece of pork, can! The length of time it should be smoked moisture and improve the overall flavor of the is. It 's flavored with a clean bowl or cooking pan using the Oven grill. A 12-15 lb ham will take somewhere between five and seven hours before it needed... A professional chef and the shank portion their skill level the cooking grate of the ham the main behind... Wrap it loosely in aluminum foil being said, we always recommend to cook to an internal temperature a! Lined baking pan as good as what it 's flavored with ham definitely takes time wiggle easily what use... Temperature of a raw ham when being smoked is as important as length. This element will cause content on the page to be updated ; deep will result in a minutes... Out really good on the page to be updated page to be smoked from this website end the... Thermometer a grilling thermometer is essential for measuring the internal temperature reaches 135F, loosely wrap the ham its. Pork, which can come as fresh ham cured, its time to add soaked wood chunks to the unless! Ingredients ) 13lb half ham, you 'll want a more detailed brining guide, you will the! Is better to wait until the internal temperature of 145F, briefly remove it the! It loosely in aluminum foil cutting it smoke produced by the traeger gri only be used data!
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