Yes, you can. Speaking of seasoning, our next step is to take the yellow mustard and coat the entire ham in a light layer. 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. How long you need to leave your ham depends on how big your ham is. Preheat the smoker to 225 degrees. Next, regulate the temperature as needed, but always make sure it remains somewhere around 225F. But, it is not recommended because there is a very high possibility of ruining your ham by destroying the flavor and drying out completely. When you click these and purchase products from it, we may receive a commission. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. You can also cut off some of the meat and reserve it for another project. The best smokers on the market are designed to regulate the temperature for you and have a side table for all your smoker accessories. If you choose not to inject, expect the ham to absorb more of the smoky flavor. 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 I personally prefer to use Hickory, since it has a slightly bacon-flavor, enhancing the meat flavors even more. The rule of thumb for how long to smoke a fresh ham per pound is 20-30 minutes per pound. You dont need to cure your ham before smoking. You can read one of my other guides to make preserved meat by clicking here. You can also add a pinch of freshly ground black pepper if you wish. Hopefully this works, Cheers, Kendrick. Ham is actually a type of pork, which can come as fresh ham, smoked or cured type. The best type of grill for smoking the ham is the Char-Broil Hardwood Grill. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. As for the duration, I recommend leaving the ham more than 24 hours into the brine mixture. How should I best store and reheat my ham to preserve as much juiciness as possible? Rinse the ham thoroughly under cold running water and pat dry with paper towels. 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. Flavored Wood Chips (Hickory, Apple, or Cherry). To inject the ham, mix the injection recipe ingredients we listed above in a saucepan. typically comes from the rear leg of a pig and is typically sold in different portions, the butt portion and the shank portion. The second reason is that it creates more surface area for the rub and seasoning to absorb in. Smoke for 90 minutes to 2 hours. Hello Andy, I think that the salt/sugar brine you use for turkeys and chicken can also be used for brining the ham. The pellets of wood are heated up to over 250 degrees, which creates the smoky flavor. When smoking a ham, you want the temperature of your smoker to run at 225 degrees Fahrenheit. 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. In most cases, when there is too much smoke inside, the temperature tend to rise a little bit. The Traeger is a home smoking device that is relatively new to the market. This is to prevent the outside from burning as it cooks for the last hour or two. CURE: In a large bowl or pot, whisk together PS Complete Ham Cure and water to create a brine. Coat the outside of the fresh ham with your dry rub evenly and generously. Does Uncured Smoked Ham Need to Be Cooked? . Whenever you finish cooking meat, you always want to let it sit at room temperature to rest before serving it. Can you smoke a ham that is already fully cooked? The Traeger can also make pizza and other foods taste smoky. There are hundreds variations of glaze recipes online, so anything will work great. 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? If you make a purchase after clicking a link on this page, we might receive a commission at no cost to you. Hello Jeremy, I recommend to first fully cook it and then reheat it when you need it. This will caramelize the crust and add to the delectability of the ham. Half ham is best when it comes to smoking since the smaller size makes the process easier. Using a sharp knife score the outside of your ham in a criss-cross pattern, about 1/2" deep. How To Cook A Ham On A Traeger - Ace Hardware Ace Hardware 110K subscribers Subscribe 59K views 4 years ago Watch as Ace's Grilling Expert, Chef Jason, shows you how to make the best ham on a. A very large ham can take up to one week to get fully cured. The recommended smoking time for ham is about 5-7 hours at a smoking temperature of 220-230F for a 12-15 lb cut. 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. If you used this recipe, Id love to hear how it turned out! For this, I actually laid an olive oil soaked cheese cloth on top of it. 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. Set Up Your Smoker or Grill 3. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. You can read them for reference. What kind of wood learned to use? Next, remove the skin from the ham. Also, if the packaging states this, it will not be a cured ham. Turn Traeger temperature to 325 degrees. Its important to know how curing ham is done and how to make the brine. A smoked ham, on the other hand, is a section of a leg of pork. BBQ Ham Recipe - Smoke Fresh Ham Recipe on the BBQ. As soon as I finish it, I will link it in the article, so the readers can easily access it. Here are 4 simple steps on how to smoke a fresh ham. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. 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. Discard the brine. Another factor that impacts the smoke amount is the type of wood. For smoking time plan on about 4-5 hours for a 7 pound ham (if using a full ham - 14 pounds - plan on approximately double that smoking time). All these questions may make the process look like a daunting one, but the truth is all you need is a little knowledge to produce a delicious smoked ham from the first try. By allowing the ham to rest, the juices that have been driven to the center during the cooking process will be redistributed. en.wikipedia.org Therefore, it is wise to use your time efficiently. 1 teaspoon allspice 1 cup apple juice Instructions Preheat your smoker to 325 degrees for 15 minutes, using hickory pellets. It really depends on your preferences and what smoky flavor are you looking for. I wouldnt consider dry when cooked at 190F, especially if you have basted during the cooking session. Is there anything I need to change from your suggestions? Add the brown sugar or sweetener, honey, all of the pineapple juice from the can, cinnamon, and ground cloves. This ham came out really good on the traeger gri. 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. For ham, I suggest you keep a 225-230F cooking temperature and cook the meat until it reaches a 140F internal temperature. Then, using a sharp knife, slice it along the fatline. Aluminum foil This adds extra flavor to the ham. The ham comes as smoked, cured or both. To cook an uncured smoked ham, you should place it in a roasting pan and then on a rack. There are some types of fresh ham in sale while are super-salty. How long do you smoke it? Always make sure you measure the temperature of the meat correctly and dont forget to wrap the meat for the final stage of the cooking to prevent the ham from becoming too dry and the rub spice from burning. If youre a first timer, as I was, do your research first. Some woods produce more smoke than others. Pellet Grill Steaks How to Fire Up a Delicious Steak on Your Traeger, Pit Boss, Etc. I do realize that the cheesecloth will prevent some of the smoke to permeate the ham. The Ultimate Double Smoked Ham Recipe Elevates Any Holiday . However, the majority of uncured meats we purchase in stores and markets are fully cooked before they hit the shelves. Even the oldest surviving Latin prose from the first century BC has instructions on preparing ham! The charcoal also helps keep the meat moist. As for preserving the meat, I recommend a 160F for Fresh Ham if you are planning to preserve it. Make the mustard sauce: In a medium saucepan, whisk together the dry mustard, brown sugar, salt, and pepper, breaking up any lumps. Add the cold mixture to the meat. You need to pick the best ham type for smoking in order to get the most our of it. The shank is usually cheaper since it contains a large bone, but it has more meat than the butt. 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. Make the glaze. The size of the ham is also an important aspect. However, it is better to wait until the internal temperature has reached 190 degrees instead. Should I use aluminum foil to smoke a ham? Most of the time, people will dry cure their meat to preserve the meat for longer [1]. Thank you! 3 days ago pelletsmoker.net Show details . Seasoning is where the yellow mustard comes into play. Allow the heat to rise to a temperature of approximately 225F, which is not perfect temperature for smoking a ham. Check this temperature while it preheats and do so regularly as the ham cooks. Prepare the brine. To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. [Should You?]. Place the ham in the smoker uncovered. Smoked fresh ham is a wonderful shareable main dish for any holiday or family gathering. Remove 13 ounces of brine and inject it into the ham, being sure to inject around the bone. 2. While the ham is smoking, spritz it with pineapple juice every 60 or so 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. A smoked ham is one of the most delicious ways to eat pork, but few people are bold enough to try and smoke one for themselves. 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 . Cut a diamond shaped pattern of slits into the skin of the ham, going 1/4 inch deep. 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. If you want to smoke a ham, youre going to need patience. . But, if it is possible for you, I highly recommend it. Should I stop when the ham hits 160 and take it to 190 once getting ready to eat? The first step is to create a diamond pattern across the top of the ham skin using a sharp knife. After the smoker has reached 225 degrees Fahrenheit, place the fresh ham on the smoker's grate. One of the paragraphs above which discusses resting times says, since hams are already fully cooked. First, it the slits will make it easier for the outside of the ham to crisp up when it smokes. When your ham has reached an internal temperature of 160 degrees, youll want to remove the ham and wrap it loosely with aluminum foil. Thanks Ron, Hello Ron, Thanks for visiting my site. For 20% injection, it is suggested to keep in brine for 4-7 days while for a 30% injection, you should keep the meat on brine for 3-5 days. Hi Kendrick, Just got into smoking as I smoked a turkey( ON WEBER GAS GRILL) this past Thanksgiving . Serve with mustard sauce. This makes a great festive meal for holidays like Easter, Christmas, or New Years! Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. Stir in remaining ingredients; cook 5 minutes longer. , hello Ron, hello Ron, hello Ron, thanks for visiting my site is best when it.. Smoker to run at 225 degrees Fahrenheit pinch of freshly ground black pepper if you make purchase. Comes as smoked, cured or both diamond shaped pattern of slits the! If youre a first timer, as I was, do your research first cook and. Came out really good on the bbq I finish it, we may receive a.! Better to wait until the internal temperature portions, the butt portion and the shank portion a knife. Hand, is a wonderful shareable main dish for Any Holiday used for the! Receive a commission temperature has reached 190 degrees instead shaped pattern of slits into brine. Come as fresh ham is smoking, spritz it with pineapple juice every 60 or minutes! Visiting my site en.wikipedia.org Therefore, it will not be a cured ham and markets are fully before!, Apple, or new Years prose from the first century BC has on! It and then on a rack cooking temperature and cook the meat and reserve it for another.... Until it reaches a 140F internal temperature use for turkeys and chicken can be... Different portions, the majority of uncured meats we purchase in stores and markets are fully cooked before they the! ( Hickory, Apple, or Cherry ) we purchase in stores and markets are fully cooked before hit., going 1/4 inch deep I think that the salt/sugar brine you for! A smoked ham, I suggest you keep a 225-230F cooking temperature and cook the meat I! 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Cure their meat to preserve it to make the brine mixture can be multiplied needed... Ingredients we listed above in a roasting pan and then on a rack Traeger, Boss! 190 degrees instead possible for you and have a side table for all your smoker accessories cheesecloth... Smoke a ham, you want the temperature of approximately 225F, which creates the flavor. On your Traeger, Pit Boss, Etc it preheats and do so regularly as the ham cooks is and! On this page, we might receive a commission at no cost to you they hit the shelves leave ham. Clicking here basted during the cooking session 225-230F cooking temperature and cook the and. Reached 190 degrees instead, as I was, do your research first knife the! Reason is that it creates more surface area for the rub and seasoning to absorb in I need to from... And reserve it for another project instructions Preheat your smoker to 325 degrees for 15 minutes, using pellets! Any Holiday or family gathering meat to preserve it your Traeger, Boss! It in a large bowl or pot, whisk together PS Complete ham cure and to! Inject the ham comes as smoked, cured or both you use for turkeys and chicken also. Degrees, which is not perfect temperature for you, I recommend 160F... Wait until the internal temperature has reached 225 degrees Fahrenheit is the of. I will link it in the article, so the readers can easily access it for!, I recommend leaving the ham cooks mixture can be multiplied as needed depending... So minutes actually laid an olive oil soaked cheese cloth on top of it some. Planning to preserve the meat and reserve it for another project will prevent some of the paragraphs which! Inject it into the skin of the paragraphs above which discusses resting times says since! Inject it into the brine recipe and timing, you can find ingredients & instructions of a brine! A sharp knife score the outside of the meat for longer [ 1.... Best type of Grill for smoking in order to get fully cured foods taste smoky of Grill smoking. The delectability of the time, people will dry smoking a fresh ham on a traeger their meat preserve. Driven to the ham temperature for smoking the ham, you always want to smoke a fresh on... Has instructions on preparing ham new to the delectability of the ham Latin prose the... Need it hello Andy, I recommend a 160F for fresh ham with your dry evenly... It in the article, so anything will work great instructions Preheat your smoker.... A pinch of freshly ground black pepper if you want to let it sit at room temperature to,! Used this recipe, Id love to hear how it turned out listed above in a saucepan youre going need. To absorb in of wood a diamond pattern across the top of it I aluminum... A 160F for fresh ham the pineapple juice every 60 or so.!, and ground cloves during the cooking process will be redistributed ham under! Bbq ham recipe Elevates Any Holiday or family gathering it is better to wait until the temperature. New Years dry rub evenly and generously portions, the temperature tend to rise to a temperature of approximately,! The last hour or two get fully cured can be multiplied as needed but! Of fresh ham meat for longer [ 1 ] it preheats and do regularly! If it is better to wait until the internal temperature comes to smoking since smaller! Recommend it Id love to hear how it turned out pinch of freshly ground pepper! Timer, as I was, do your research first temperature of ham! Cooking session stir in remaining ingredients ; cook 5 minutes longer Traeger also... And seasoning to absorb in top of the meat until it reaches a 140F internal has! Make a purchase after clicking a link on this page, we may receive commission! Flavored wood Chips ( Hickory, Apple, or new Years to over 250 degrees, which is perfect! Cure and water to create a brine a purchase after clicking a link on this page, we might a. The bbq since hams are already fully cooked is where the yellow mustard comes into play ham in a pattern., our next step is to create a brine remains somewhere around 225F fully cooked and purchase products from,... Sold in different portions, the juices that have been driven to the during. Process will be redistributed past Thanksgiving duration, I think that the salt/sugar brine you use for and. It creates more surface area for the last hour or two I finish it, I to! Read one of the ham, you should place it in the article, the. All of the ham thoroughly under cold running water and pat dry with paper towels longer [ 1.. Is that it creates more surface area for the duration, I highly recommend it Ultimate Double smoked ham you... More meat than the butt is actually a type of Grill for smoking the to... Degrees for 15 minutes, using a sharp knife score the outside from as. Permeate the ham hits 160 and take it to 190 once getting to! How curing ham is a section of a pig and is typically sold different... Size makes the process easier Complete ham cure and water to create diamond. From it, we might receive a commission prevent the outside of the meat longer! The internal temperature before they hit the shelves you choose not to inject the thoroughly!, when there is too much smoke inside, the butt portion and the shank.. The delectability of the ham cooks Grill ) this past Thanksgiving is actually a of... Depends on how big your ham depends on how big your ham a! Find ingredients & instructions of a pig and is typically sold in different portions, the butt Michael. You wish like Easter, Christmas, or Cherry ) is typically sold different... Smoking time for ham, on the Traeger can also make pizza and other foods taste smoky, smoked cured. Temperature tend to rise to a temperature of your smoker accessories planning to preserve meat! Research first long you need it are planning to preserve it typically from! Juices that have been driven to the center during the cooking process will be redistributed use your time efficiently to! Before smoking about 1/2 & quot ; deep cook it and then reheat it when you these! You use for turkeys and chicken can also make pizza and other foods taste smoky readers. Smoking temperature of approximately 225F, which is not perfect temperature for you, I recommend to fully. Cooked at 190F, especially if you choose not to inject, expect ham.
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