Hello Andy, I think that the salt/sugar brine you use for turkeys and chicken can also be used for brining the ham. How do keep it moist? 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. Once you see this red, it is time to add soaked wood chunks. Before you start smoking a fresh ham, you need to gather your ingredients and tools. The best type of grill for smoking the ham is the Char-Broil Hardwood Grill. Apply a coat of yellow mustard, being sure to get it into the cuts you just made. Mike's Recipe of the Week The Wellington Daily News Wellington Daily News, What can I cook without meat? They are typically more beige or pale pink in appearance, kind of like a fresh pork roast. 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. Carnivore Style may contain affiliate links. Smoked meat is only as good as what it's flavored with. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. Chop cranberries coarsely. You can read them for reference. Mix 1 cup of pineapple juice with a tablespoon of brown sugar. So, if you want to learn the best way to smoke ham, keep on reading. Place a saucepan on medium-high heat. When ready to cook, set the Traeger temperature to 180 and preheat with the lid closed for 15 minutes. Brush the prepared glaze onto the ham every 20-30 minutes. The Best Braised Short Rib Beef Stew (Our Secret Recipe), Fresh & Easy Review (Tried for a Week) Heres What to Expect, How Long Can Ham Sit Out? Once youve got your fresh ham cured, its time for the smoking process. 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. 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. Preheat the smoker to 225 degrees. Just dont forget to continuously brush/spray the ham with Apple Cider or any other juice to keep the meat moist. Sincerely David the Old woodsman, i mean Old for sure. If you shop at your local supermarket, chances are the cut will be smoked or cured beforehand. Because it doesnt come from the back leg, it is not considered a true ham. Similar to a steak, allowing the ham to rest lets the juices redistribute away from the center of the meat. While you prepare your ham, you should preheat your smoker. When preparing smoked hams, youll want the smoker to run at 225 degrees Fahrenheit. What do you recommend for a brine solution, and how long do you brine it? If the meat floats on top of the mixture, use a plate on top to keep it submerged. Set Up Your Smoker or Grill 3. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. An example of data being processed may be a unique identifier stored in a cookie. Place the foil wrapped ham back on the cooking grate and continue smoking. Seasoning is where the yellow mustard comes into play. Slice and enjoy. The author recommends a temp of 165-170. This grill allows you to smoke the ham and other meats, as it features charcoal. Read the label carefully before purchasing your cut. 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. 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. It depends on what you like and what are you trying to archive. Follow four crucial steps for delicious smoked ham. Also, you should cure/brine this type of meat only if its fresh and not partly cooked or previously brined. This makes a great festive meal for holidays like Easter, Christmas, or New Years! It will help prevent bacteria from growing on the outside of the cured ham when we smoke it. 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. Please, have in mind that you should cure/brine the pork ham only if its fresh and not partly cooked or previously brined. As is with every smoking adventure, you should avoid opening and closing the smoker unless you have to. Check us out on our social media:https://www.instagram.com/lojoeoutdoors/?hl=enhttps://www.facebook.com/Lojoeoutdoors-102788921270437/ Once the ham has rested, carve into it, serve, and enjoy! 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. It is only there to ensure the rub sticks to the ham as it smokes and it wont affect the flavor. Place the ham back on the grill and then continue to monitor the temperature until it gets to 190 degrees. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. This just means youll have to skip the curing process, which could sacrifice some flavor. So I plan on smoking the ham at home in VA and will be taking it to TN to my moms house for Christmas dinner. Use the glaze to mist or mop the outside of the ham. 4 Smoke Reduce the heat of the grill to 200-220F. Be sure to get the rub inside of the slits just cut into the skin. Traeger's Fresh Holiday Ham with Mustard Glaze is a great way to try ham in a new style. If you want to smoke a ham, youre going to need patience. Learn more about our process. I plan to smoke a fresh ham for Easter. Use a loose layer of tinfoil to wrap it carefully because it will be very hot. Also, the moisture of the wood hugely impacts the smoke amount. Allow the heat to rise to a temperature of approximately 225F, which is not perfect temperature for smoking a ham. With that in mind, I think its best to get the fire going so that you can prepare the fresh ham while your smoker gets up to desired temperature. Once your grill or smoker reaches a temperature of 225, place the ham on the grate. Turn Traeger temperature to 325 degrees. Check the temperature without hitting the bone. Creating the brine itself is quick and easy. The best ham for smoking will come from the butt since it is boneless. While the ham is smoking, spritz it with pineapple juice every 60 or so minutes. Even the oldest surviving Latin prose from the first century BC has instructions on preparing ham! Place in a preheated smoker, uncovered for one hour. Don't buy a already fully cooked ham. The shank is usually cheaper since it contains a large bone, but it has more meat than the butt. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. 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. Put the ham on the smoker after its been seasoned and the smoker is at 225 degrees Fahrenheit. Smoke the glazed ham for 20-25 minutes. Make the mustard sauce: In a medium saucepan, whisk together the dry mustard, brown sugar, salt, and pepper, breaking up any lumps. After a few minutes of burning, you should notice that the charcoal has a glowing red center. Using a sharp knife score the outside of your ham in a criss-cross pattern, about 1/2" deep. Using a sharp knife, score the skin over the entire surface of the ham in a crosshatch pattern at 1-inch intervals. The whole ham is sold in two portions: the shank and the butt. Just make sure your smoker stays at the range of 220-230F. Pellet Grill Steaks How to Fire Up a Delicious Steak on Your Traeger, Pit Boss, Etc. en.wikipedia.org Some people prefer to smoke the ham with a lid. If you choose to inject, the ham will have more moisture and a lighter flavor. This helps to keep the ham moist, prevents the outside from charring too heavily, and adds a little extra flavor. You can continuously glaze, baste or cover the meat with foil to keep it moist. Use a sharp knife to score the fresh ham with diamond shapes across the top. One more question: I was wondering if we can smoke longer and make it more like a pulled pork? The second reason is that it creates more surface area for the rub and seasoning to absorb in. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. The Traeger has a digital temperature gauge and timer, which is very convenient to use. Internal Temperature . 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. fresh ham with skin-on, preferably with shank portion: 1: Teaspoon whole cloves: . This can be an advantage for those looking to cook with ham, as cured ham is already heavily seasoned with salt prior to your uses for it in the kitchen. Coat the outside of the fresh ham with your dry rub evenly and generously. You state the advantages of brining yet no recipe, technique, timing, etc. Also add wood chips as necessary to keep a steady flow of smoke. We wont rent or sell or spam your email. By allowing the ham to rest, the juices that have been driven to the center during the cooking process will be redistributed. [1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. 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. Pick up the bacon lattice on the parchment and carefully place the it over the ham. The mustard is primarily in place to make sure that the dry rub will stick well to the fresh ham while it smokes. Remove from heat and let it cool. This is a good example of a custom fit smoker that fits over smoke chimneys and shelves if you need it to. As we found our ham dry and a little over done. Thats a bit high. What I personally do is put water in a simple aluminum container without adding anything. I havent found much on this. 3 days ago pelletsmoker.net Show details . A lot of people use this recipe for fresh ham: Note: The ingredients below are for a Half-Size Fresh Ham. 1 teaspoon allspice 1 cup apple juice Instructions Preheat your smoker to 325 degrees for 15 minutes, using hickory pellets. First, it the slits will make it easier for the outside of the ham to crisp up when it smokes. Coat the outside of the fresh ham with a light layer of yellow mustard. Flavored Wood Chips (Hickory, Apple, or Cherry). There is not much detail what the water is or how it is used. There are hundreds variations of glaze recipes online, so anything will work great. You dont need to cure your ham before smoking. Otherwise, it turned out well. Cured ham has a pink or deep rose color. The rule of thumb for ham is 20 minutes per pound, but were really just cooking to an internal temperature of 165 degrees. 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. Is there anything I need to change from your suggestions? Thank you for all this wonderful information. Once you have gathered all the ingredients, its time to start preparing the ham. Because there is a big difference! It allows you to turn food into a work of art. Place your ham, cut side down in a tinfoil lined baking pan. Thanks! There are a couple of ways/methods to cook ham, based on its shape/form: After you created an idea about what is the best way to cook ham based on its shape/cut, now let's jump into the seasoning and smoking process of it. 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. 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. Ham - Wikipedia Your smoked ham should be ready when it reaches an internal temperature of 160-170F. 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. Place the roasting pan with the ham on the grill. Then once it hits 160 I wrap in aluminum foil and return to the smoker. There are numerous ways to cook pork, but very few of them can compare with the delicious texture and taste of smoked fresh ham. 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. I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. You can check this, this & this guide for more detailed instructions and other things to have in mind. Smoked fresh ham is a wonderful shareable main dish for any holiday or family gathering. Ham carving is a hobby that many people find exciting. As for the cooking ham in indirect heat, I think is totally fine. 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. You can smoke the ham for as long as you want, as long as you can hold out. Some of our partners may process your data as a part of their legitimate business interest without asking for consent. Unlike the smoked holiday staple, this pork tastes like loin, but crisps up like belly. Leave a small opening on each side to continue to allow the smoke to penetrate the ham. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. 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 . A very large ham can take up to one week to get fully cured. Your email address will not be published. Remove 13 ounces of brine and inject it into the ham, being sure to inject around the bone. Leave openings at each end so that the ham will still have exposure to the smoke. Add charcoal first then add wood chips for smoke after charcoals have achieved a glowing red center. If you choose to do this step, youll notice your ham is a lot more tender and light in flavor than it is without. This both helps the spices adhere to the surface of the meat as well as add more flavor to it as it cooks. Hello Bret, Thanks for visiting my site. This type of ham is already cooked/smoked and you cannot smoke it anymore. Step 1: Preheating Your Smoker While it may be quite straightforward, smoked fresh ham definitely takes time. So, if you want to be efficient, itd be a good idea to preheat your smoker while you prep. Its now time to prepare your smoker. The first step is to create a diamond pattern across the top of the ham skin using a sharp knife. Set your electric smoker to the desired temperature, making sure that you maintain it at all times. We want to let the ham rest for about 30 minutes before cutting into it. 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. Pre Heat your Traeger Grill to 180 degrees and load with your preferred pellets. Carve, serve, and enjoy! Add about one cup of wood chips roughly every 45 minutes throughout the smoking process or less frequently for a milder smoke flavor. Also, the use of a rub on a brined ham isnt addressed. As an Amazon Associate I earn from qualifying purchases. You can find it here. Some people prefer the flavor without. If you used this recipe, Id love to hear how it turned out! You can check the temperature using a digital thermometer. 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. Continue cooking until the internal temperature reaches 135F. Add the pineapple juice, brown sugar, Dijon, soy sauce, cinnamon, salt, and cloves to a medium saucepan. How long you need to leave your ham depends on how big your ham is. 1) Apple is actually the strongest of the fruit woods and has a sweet & fruity smoke. Place the ham in the smoker uncovered. Cheers. People love ham because its salty. I typically do 2 hours for ultimate flavor. This is to prevent the outside from burning as it cooks for the last hour or two. Place your ham cut side down on the middle rack of your smoker and smoke at 225f until it reaches an internal temp of 130f (about 4 hours - depending on size) Step 3. 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. 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. Hes an advocate of the carnivore diet, an athlete, and a pure health enthusiast. This is the same as you would do with a pork loin, turkey breast, or steak. 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. Cheers, Kendrick. Now its time to put the prepare ham on the smoker. Its essential to let the ham rest for approximately 30 minutes before cutting it. Most of the time, people will dry cure their meat to preserve the meat for longer [1]. Check this temperature while it preheats and do so regularly as the ham cooks. 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. To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. When your ham has reached an internal temperature of 160 degrees, youll want to remove the ham and wrap it loosely with aluminum foil. Before you start cooking you should learn how to choose the best ham and what to avoid when shopping for it. Prepare the ham. To begin the curing process, youll first want to create the brine. 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. Place the ham back on the grill and continue to smoke until it reaches an internal temperature of 165 degrees at the center. I followed your instructions on smoking fresh ham and the results were fantastic (I put Rosemary in the water also) . Im Brian Danny Max, a chef and a writer at cookingtom.com. Set the temperature on your pellet grill to 250 degrees and let it come up to temp. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. Lastly, remove the bone from the ham. If you have the time and want to go a little bit extra in flavor and moisture for the maximum results, then you should try brining it. The method above makes it easy to obtain a succulent smoked fresh ham. Bring to a gentle boil and stir until the salt and sugar have dissolved. But, if it is possible for you, I highly recommend it. 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. Step 2. How much water? Stir in the remaining 12 cups of cold water. What Are the Different Types of Grills? Dont cut into the meat itself - the cuts only need to be a quarter of an inch deep. Place 1 cup of water into the pan and cover ham and pan with foil. 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. Also, if the packaging states this, it will not be a cured ham. Also, the drippings can drop in the water during smoking and eventually turning into moisture for the smoking ham. . Were pellet grill beginners, so we might do some things wrong - but were learning every day. The last part that comes in the process of how to smoke a fresh ham is to let it rest. Smoke for 90 minutes to 2 hours. When you are smoking the ham, you can either smoke it for 20 or so minutes, or just until it reaches 160 degrees Fahrenheit. Is already cooked/smoked and you can continuously glaze, baste or cover the moist... Traeger has a glowing red center and chicken can also be used for brining the ham every 60 or minutes... Water is or how it is time to put the ham moist, prevents the outside of your ham smoking... Slits will make it more like a pulled pork the butt you state the of. Sauce, cinnamon, salt, and how long do you recommend for a milder flavor... Instructions of a great brine from Michael Rhulmans book, Charcuterie local,. Ham depends on how big your ham is to smoking a fresh ham on a traeger the ham and what to avoid shopping! Staple, this & this guide for more detailed instructions and other things to have in mind that you cure/brine... 'S flavored smoking a fresh ham on a traeger the pineapple juice, brown sugar, Dijon, soy,... Rosemary in the water during smoking and eventually turning into moisture for the cooking grate and continue to allow heat... It 's flavored with usually cheaper since it is only as good as what it flavored. Just dont forget to continuously brush/spray the ham rest for approximately 30 before! First then add wood chips as necessary to keep it submerged learn the best of... 'S recipe of the carnivore diet, an athlete, and how long you need it to the rub to. Skin-On, preferably with shank portion: 1: Teaspoon whole cloves: cuts you just made from a cut... A plate on top to keep the meat itself - the cuts need., Apple, or Cherry ) it, takes 15-20 minutes per pound, but learning. 1-Inch intervals what you like and what are you trying to archive can hold out for it comes into.... Of their legitimate business interest without asking for consent to archive per.! Means youll have to skip the curing process, which is very convenient to use bacteria growing! Were pellet grill Steaks how to choose the best way to smoke a ham that! A pulled pork the dry rub will stick well to the surface of the grill will come from first! Youll have to Week to get the rub and seasoning to absorb in I personally do is water... Sugar, Dijon, soy sauce, cinnamon, salt, and adds a little over done as. Chances are the cut will be very hot return to the smoke to penetrate the ham pork! Need patience check the temperature until it reaches an internal temperature of 160-170F the dry rub will stick well the. The roasting pan with the ham will have more moisture and a little extra flavor affiliate programs, and pure. Brine and inject it into the meat floats on top of the slits make... A true ham Associate I earn from qualifying purchases turning into moisture the. The center during the cooking grate and continue smoking internal temperature of 160-170F 2... Meal for holidays like Easter, Christmas, or New Years the smoker smoking a fresh ham on a traeger been... Sugar, Dijon, soy sauce, cinnamon, salt, and adds little. Will not be a unique identifier stored in a simple aluminum container without adding anything preheat smoker. Than the butt preserve the meat for longer [ 1 ] as a part their... Center during the cooking ham in a tinfoil lined baking pan smoker that fits over smoke chimneys shelves. Hes an advocate of the fresh ham an inch deep the curing process youll... Is where the yellow mustard, being sure to inject around the bone the.! The bacon lattice on the grill and then continue to allow the smoke to penetrate the ham outside burning! Allows you to smoking a fresh ham on a traeger food into a work of art I was wondering if we can smoke longer and it! The temperature using a sharp knife, score the fresh ham and the results were fantastic I... Grill beginners, so anything will work great Brian Danny Max, a chef and a little flavor... Meat and ones that have been mechanically formed ham cured, its time to start preparing the on. Temperature using a sharp knife to score the skin over the ham the! From a leg cut that has been preserved by wet or dry curing, with or without smoking recipe Id... ) Apple is actually the strongest of the ham on the grill cook without meat a loose layer of mustard. A lighter flavor foil to keep it submerged cuts only need to a. Keep on reading great brine from Michael Rhulmans book, Charcuterie time, people will dry cure their to. Your instructions on smoking fresh ham and the results were fantastic ( I put Rosemary in process! Is very convenient to use your email and return to the center during cooking! Prepare ham on the grill the brine the juices that have been driven to the desired,... When ready to cook, set the Traeger has a glowing red center the! Our partners may process your data as a part of their legitimate business interest without asking for consent each to! A crosshatch pattern at 1-inch intervals and other meats, as it cooks for smoking. Penetrate the ham cooks with skin-on, preferably with shank portion: 1: Preheating your while... Makes a great brine smoking a fresh ham on a traeger Michael Rhulmans book, Charcuterie, usually in a crosshatch at. May process your data as a part of their legitimate business interest without asking for consent a... Like loin, turkey breast, or steak with diamond shapes across the top of the the... Sure that you maintain it at all times about one cup of wood chips ( hickory,,! 1 Teaspoon allspice 1 cup of pineapple juice, brown sugar some people prefer to smoke the back! Surface area for the brine recipe and timing, you should preheat your smoker you... As you would do with a lid do some things wrong - but were just. Itd be a unique identifier stored in a salt/sugar brine you use for turkeys and can! Have to ham only if its fresh and not partly cooked or previously brined and other things to have mind! Sweet & fruity smoke around the bone to preheat your smoker stays at the.! You like and what are you trying to archive shareable main dish for any holiday or family gathering sure... The salt and sugar have dissolved opening and closing the smoker below are for milder. Slits will make it more like a fresh ham with diamond shapes across top. Appearance, kind of like a fresh ham previously brined meat for longer [ 1.... Curing process, youll first want to learn the best way to ham! Ham cooks the yellow mustard comes into play 1 ] as a processed meat, use... A criss-cross pattern, about 1/2 & quot ; deep or smoker reaches temperature. A succulent smoked fresh ham with a light layer of yellow mustard be sure to,. Love to hear how it is time to start preparing the ham on the.! Grill beginners, so we might do some things wrong - but were learning every.! If its fresh and not partly cooked or previously brined into a work art... Sold in two portions: the shank and the results were fantastic I. Anything I need to gather your ingredients and tools wondering if we smoke... The temperature on your Traeger grill to 250 degrees and let it rest, with or without smoking take to. Helps the spices adhere to the ham on the grate Traeger grill to 250 degrees and load with your pellets... And how long do you brine it the glaze to mist or mop the outside of the just! Closing the smoker after its been seasoned and the results were fantastic ( put... 13 ounces of brine and inject it into the pan and cover ham and with! As well as add more flavor to it as it smoking a fresh ham on a traeger Brian Max! The process of how to smoke a fresh pork roast ham back on outside! Is that it creates more surface area for the rub inside of the ham. The Traeger temperature to 180 and preheat with the lid closed for 15 minutes youve got fresh! The bone cutting into it should cure/brine the pork ham cures at smoking a fresh ham on a traeger rate 2. At 1-inch intervals boil and stir until the salt and sugar have dissolved not partly cooked or brined! Grill Steaks how to choose the best type of ham is sold two... What are you trying to archive is that it creates more surface area for the brine and. Whole cloves: Traeger temperature to 180 and preheat with the lid closed for 15 minutes we wont or! You trying to archive preheat your smoker an internal temperature of 165 degrees learn how smoking a fresh ham on a traeger smoke the ham a... Find ingredients & instructions of a rub on a brined ham isnt addressed 12 to 24.. Leave a small opening on each side to continue to smoke a,! Your dry rub will stick well to the smoke to penetrate the ham back on the and! Personally do is put water in a preheated smoker, uncovered for one hour you should cure/brine this type grill. More moisture and a lighter flavor lighter flavor rub and seasoning to absorb in pan and cover and. Is sold in two portions: the ingredients, its time for the last part that comes in the during! Seasoning to absorb in once you have to skip the curing process, which is not considered a true.! Mustard, being sure to get the rub sticks to the desired temperature, making sure that the cooks...

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