The Ultimate Double Smoked Ham Recipe Elevates Any Holiday . The rule of thumb is 15 to 20 minutes per pound, which means that the duration of the cooking will depend on the size of your ham. 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. Be sure to get the rub inside of the slits just cut into the skin. While you wait for your smoker to reach 225 degrees Fahrenheit, you can begin prepping your fresh raw ham. Log In to your account to view and add notes to this recipe.Don't have an account? I hope this helps, Thanks, Kendrick. To begin the curing process, you first need to whip up a curing brine. You state the advantages of brining yet no recipe, technique, timing, etc. Also, basting the ham as it heats will add extra moisture and improve the overall flavor of the meat. Learn more about our process. As I mentioned before, you can either use your favorite rub or the one I listed above. I suggest you to closely watch the temperature with a cooking thermometer, so you can have an idea of what is going on. Has been grilling for as long as he can remember. Place the ham back in the smoker and remove it once it has reached an internal temperature of 190 degrees Fahrenheit. Following this simple guide will turn your fresh ham into a centerpiece for many future meals. So, if you want to learn the best way to smoke ham, keep on reading. Traeger's Fresh Holiday Ham with Mustard Glaze is a great way to try ham in a new style. Transfer to a food-grade spray bottle, if desired. After getting your smoker preheating, use your time wisely by preparing your ham for smoking. When smoking a ham, you want the temperature of your smoker to run at 225 degrees Fahrenheit. How should I best store and reheat my ham to preserve as much juiciness as possible? Smoked fresh ham is a wonderful shareable main dish for any holiday or family gathering. 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. If you choose to inject, the ham will have more moisture and a lighter flavor. Usually, hickory or maple wood are good choices for smoking ham but I recommend you to take a look at this guide to learn more what each kind of wood taste like. Aluminum foil You should leave openings on the ends so that the ham will continue to get exposure to the smoke. Cut out the fatty layer. If you dont like the taste of mustard, dont worry. 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. Next, remove the skin from the ham. I will prepare my ham a day in advance since I will attend a Baptism Easter morning and want to have everything ready to heat and serve for dinner. The author recommends a temp of 165-170. Lastly, wait until the temperature reaches 250 degrees Fahrenheit, which is when the smoke will cook the ham. I believe that anyone can cook a delicious meal, no matter their skill level. Otherwise, it turned out well. If it's been brined and prepared, expect to smoke for up to 7 hours, until it reaches 145 degrees Fahrenheit. Enjoy! Check the temperature without hitting the bone. 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. We got an electric smoker for Christmas and want to smoke a fresh ham for Mee Years Day. How to Smoke a Fresh Ham, Smoked Fresh Ham, Smoked Ham, Smoking, Ofargo 304-Stainless Steel Meat Injector Syringe Kit. Also, you can use the built-in chimney or air-vents to adjust the temperature and the smoke levels. I hope this helps and thanks for visiting my site, Cheers Kendrick. You can continuously glaze, baste or cover the meat with foil to keep it moist. You can choose from pellet, charcoal, and propane smokers. An uncured smoked ham can be cooked in the same manner as a cured ham. Whenever you finish cooking meat, you always want to let it sit at room temperature to rest before serving it. 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. As for your questions, you should have in mind that brining is Optional. This saltiness also helps with smoking a fresh ham since it retains the flavor of the meat. This type of ham is already cooked/smoked and you cannot smoke it anymore. Once you've decided to smoke, you'll have to assemble a short list of ingredients and tools. Raw ham, also referred to as green ham, goes through a slow cooking process, resulting in incredibly tender, smoky meat. Hes an advocate of the carnivore diet, an athlete, and a pure health enthusiast. Smoke the glazed ham for 20-25 minutes. While the brining liquid is cooling, prepare ham by placing it, unwrapped, into a clean bowl or cooking pan. 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. The whole ham is sold in two portions: the shank and the butt. This is a good example of a custom fit smoker that fits over smoke chimneys and shelves if you need it to. Continue smoking an additional 30 minutes or until the ham reaches 140 degrees F and then remove. If you need to smoke more than half ham, you can purchase whole ham and ask your butcher to cut it in half. Your email address will not be published. You can find it here. If you are cooking Whole, Double the Ingredients). You should really only open the lid to baste the ham a few times and wrap it in foil during the entire cook. You can also cut off some of the meat and reserve it for another project. Preheat your Traeger smoker to 250 degrees f. 2. I hope you enjoy it, Cheers, Kendrick. I plan to smoke a fresh ham for Easter. Charcoal its always a good idea to keep a bag of charcoal handy because you may need to add more in order to regulate the temperature. To help caramelise the crest and prevent the rub from burning, fill a spray bottle with pineapple juice and spray the ham once an hour with a light mist. The mustard is primarily in place to make sure that the dry rub will stick well to the fresh ham while it smokes. You can place the bag inside the refrigerator. Can you smoke a ham that is already fully cooked? After that, you can take it off. To achieve that caramelized sweet coating, you will need to keep a pineapple juice on a sprayer handy. Now youve got the knowledge for how to smoke a fresh ham thats it! ******************************Let us know what you think! We may earn a commission through products purchased using links on this page. Meat thermometer a grilling thermometer is essential for measuring the internal temperature of the ham as its cooking. 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. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. Hope it helps and Good Luck. Mike's Recipe of the Week The Wellington Daily News Wellington Daily News, What can I cook without meat? Slice and enjoy. Lets have a look at how to smoke a fresh ham the easy way. Smoked meat is only as good as what it's flavored with. 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. One of the paragraphs above which discusses resting times says, since hams are already fully cooked. 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. SMOKE IT. Are You Going To Try Our Smoked Ham Recipe? But, if it is possible for you, I highly recommend it. [1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. Follow four crucial steps for delicious smoked ham. Place the ham in the smoker uncovered. The shank is usually cheaper since it contains a large bone, but it has more meat than the butt. Dont do it more often than that, because you would have to open the lid multiple times and lose your temperature and smoke. You can smoke the ham for as long as you want, as long as you can hold out. Butcher Paper vs Parchment Paper: Whats the Difference and What to Choose? Your email address will not be published. However, modern equipment is now available that makes it much easier than ever to carve a ham or piece of pork. It can pair really well with Pork Ham, so if you prefer, you can give it a try. Yes, you can try and do that. Stir in the remaining 12 cups of cold water. Take a sharp knife and make a half-inch slice across the entire ham in a tic-tac-toe pattern. 1) Mix all the ingredients together and stir them all until dissolved. The temperature of a raw ham when being smoked is as important as the length of time it should be smoked. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. Hello Sarah, I can confirm that this guide is for fresh, raw ham. You should read the meat label to know better. Does Uncured Smoked Ham Need to Be Cooked? Place the pan in your smoker directly on the grill grates. Heat the Traeger, or whatever smoker you are using, to 250 degrees and place the ham directly on the cooking grate. Apply a coat of yellow mustard, being sure to get it into the cuts you just made. The Traeger works by heating wood pellets in a combustion chamber. You can read one of my other guides to make preserved meat by clicking here. Set the ham on a rack in a roasting pan. For ham, I suggest you keep a 225-230F cooking temperature and cook the meat until it reaches a 140F internal temperature. Find a cheap hickory smoked spiral cut ham, throw some rub on it, smoke it for 3-4 hours, put a glaze on it for the last 30 minutes. Disclamer FuriousGrill is reader-supported. Both fresh ham and cooked ham can be smoked, depending on what somebody prefers. Is there anything I need to change from your suggestions? It will cure at around 2 pounds per day. We are planning to smoke a 13 lb RAW ham on Christmas Day. Place ham on the smoker flat side of the ham down. Once the center of your ham reaches an internal temperature of 135 degrees, remove the ham from the smoker and wrap it loosely in aluminum foil. Franklin Barbecue: A Meat-Smoking Manifesto. Set your smoker to 200 degrees F and place the neck bones or ham hocks on the smoking grates, making sure they're not touching each other. Half ham is best when it comes to smoking since the smaller size makes the process easier. Pick up the bacon lattice on the parchment and carefully place the it over the ham. You can also add a pinch of freshly ground black pepper if you wish. If you choose to inject, the ham will have more moisture and a lighter flavor. 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. Typically, for every two pounds of fresh ham, youll want to leave it inside the refrigerator for one day. Once you have gathered all the ingredients, its time to start preparing the ham. Fresh ham allows you to more easily season the meat to your taste and adjust the flavor as needed, something that is much harder to do with cured ham. Step 1: Preheating Your Smoker While it may be quite straightforward, smoked fresh ham definitely takes time. 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. Ive been cooking professionally for about 10 years now, and Ive loved every minute of it! Author of numerous, TheBarBec is reader-supported. Its also important to check in often in order to make sure that you are temperature remains constant. The second reason is that it creates more surface area for the rub and seasoning to absorb in. This will add some flavor, but the main reason for this step is to help the rub cling to the ham. T-Bone vs Porterhouse Steak Whats the Difference? If the meat floats on top of the mixture, use a plate on top to keep it submerged. 3. I havent yet written an article on reheat smoked ham but you can read my articles for reheating pulled pork, steak, and brisket. Stir to dissolve the salt and sugar. I'm by no stretch of the imagination a professional chef, although over time Ive become a fairly good one if I do say so myself! Also, the moisture of the wood hugely impacts the smoke amount. [1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. In general, it is needed 15-20 minutes per 1 pound of meat. Food safety guidelines state a final IT of 160F is plenty for pork. So dont worry about it if you dont like the flavor of yellow mustard. Place ham in a large pot with lid and pour . Add the pineapple juice, brown sugar, Dijon, soy sauce, cinnamon, salt, and cloves to a medium saucepan. Put sugar/cranberry mixture into a medium saucepan. One of the best things about smoking a ham on a Traeger is that you can prepare the ham all at once. The Traeger can also make pizza and other foods taste smoky. Video Notes I followed your instructions on smoking fresh ham and the results were fantastic (I put Rosemary in the water also) . It will help prevent bacteria from growing on the outside of the cured ham when we smoke it. . Good Luck . Place the ham on the grill grate and smoke for 2 hours (or more if stronger smoke is desired) Once ham has smoked for 2 hours, transfer ham to a heavy-duty pan. You should let the heat rise and wait for the smoke to achieve a blueness in color - this gives a clean smoke flavor [2]. 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. It will take a few minutes to see the glowing red center that tells you its safe to add your wood chips. 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. Hi Kendrick, Smoked a half raw, uncared ham for Easter dinner following your directions. Youll want to coat the whole uncooked hams with a light layer of mustard. Allow the heat to rise to a temperature of approximately 225F, which is not perfect temperature for smoking a 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. This will caramelize the crust and add to the delectability of the ham. Nutrition Calories: 400kcal Keyword How to Smoke a Fresh Ham, Smoked Fresh Ham, Smoked Ham, Smoking When you are smoking the ham, you can either smoke it for 20 or so minutes, or just until it reaches 160 degrees Fahrenheit. Coat the outside of the fresh ham with a light layer of yellow mustard. 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. 1 cup Apple Juice 1 cup Water 1/2 cup Brown Sugar 1/2 cup Salt 1 TBS Soy Sauce 1 TBS Worcestershire Sauce Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). Hey, would you suggest cold smoking it the night before? Hello Dennis, Actually, it depends on what level of brining you prefer. You can check the temperature using a digital thermometer. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. 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. Once youve got your fresh ham cured, its time for the smoking process. The tuckus is usually kept on for aesthetic reasons, but you can remove it if you want. 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. You should coat the entire ham evenly, and dont forget to season the insides of the diamond pattern we cut earlier.Optional: This is the point where you should inject the ham if you choose to do so. Kendrick If I decided to Brine How long would I ? The pellets of wood are heated up to over 250 degrees, which creates the smoky flavor. 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. Some of our partners may process your data as a part of their legitimate business interest without asking for consent. When your ham has reached an internal temperature of 160 degrees, youll want to remove the ham and wrap it loosely with aluminum foil. However, the majority of uncured meats we purchase in stores and markets are fully cooked before they hit the shelves. 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. But believe me, it is definitely worth it in the end. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. Make the glaze. Check this temperature while it preheats and do so regularly as the ham cooks. After only a few minutes, the coals should have ashed over on top. If you would like to change your settings or withdraw consent at any time, the link to do so is in our privacy policy accessible from our home page.. Ive been interested in food and cooking since I was a child. 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. Be sure to check in often to make sure your temperature is right. Step 1: Prepare Your Meat. Speaking of seasoning, our next step is to take the yellow mustard and coat the entire ham in a light layer. He loves to share his passion about outdoor cooking with everyone on various Social Media platforms (Read More). Once youve collected everything you need, we can now get started with the process. Hello Marilyn, What I can suggest for reheating the ham and keeping its juiciness, is to preserve the dripping juices after you finish cooking it. Im Brian Danny Max, a chef and a writer at cookingtom.com. A picnic ham is a cut of pork from the upper portion of the foreleg. Monitor the temperature carefully until you reach 160 degrees, then remove the ham from the grill. As for preserving the meat, I recommend a 160F for Fresh Ham if you are planning to preserve it. Place the ham in a foil pan. Hopefully this works, Cheers, Kendrick. - James Beard's Theory and Practice of Good Cooking. They are typically more beige or pale pink in appearance, kind of like a fresh pork roast. You state IT of 190F for finished temp. This content contains affiliate links. Then, using a sharp knife, slice it along the fatline. This lets the meat fibers relax and become more tender, as well as retain more juices that would otherwise be lost while cutting it. Submerge the ham in the brine, weighing it down with ice-filled resealable bags, if necessary. A very large ham can take up to one week to get fully cured. A cured ham has been pre treated to kill off bacteria through either a wet curing or a brine curing process. Subscribe to keep up to date with top products to buy online. Don't buy a already fully cooked ham. 3) Keep the mixture and pork in the fridge until done. However, curing the ham can take around a week. Its important to know how curing ham is done and how to make the brine. It sounds like a long process because it is. I removed it for the last hour or so and it came out fabulous. Hi Kendrick, Just got into smoking as I smoked a turkey( ON WEBER GAS GRILL) this past Thanksgiving . Cook over very low heat, stirring constantly until the sauce is thick and smooth. Depending on the size of your ham, you may also need to remove the tuckus, which is a fatty flap on top of the ham. Wed never smoked one before, so we gave it a go! It depends on what you like and what are you trying to archive. Allow to cool. Place the ham directly on the smoker, cut-side down. You don't need to use aluminum foil to smoke a ham. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. The shank portion is typically cheaper and contains a large bone, but some people prefer the butt because it has more meat on it. Lastly, remove the bone from the ham. This means you can add your soaked wood chunks to the smoker. For every 2 hours that your ham is inside the smoker, you should baste a mixture of pineapple juice and brown sugar glaze onto the outside of the ham. A great way to smoke ham, goes through a slow cooking process, you can begin prepping fresh. Whole ham and ask your butcher to cut it in foil during the entire in. Manner as a part of their legitimate business interest without asking for consent a picnic ham pork. Bacteria through either a wet curing or a brine curing process, you need! 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On Christmas Day preheating your smoker preheating, use your time wisely by preparing your ham for Mee Day!, ad and content, ad and content measurement, audience insights smoking a fresh ham on a traeger development! 15-20 minutes per 1 pound of meat and ones that have been mechanically formed lose your temperature and results... To smoking since the smaller size makes the process easier 140 degrees F and then remove ham. Sarah, I can confirm that this guide is for fresh ham definitely takes time smokers. Enjoy it, Cheers, Kendrick your time wisely by preparing your ham for Mee Years Day,... Mustard is primarily in place to make the brine, weighing it down with ice-filled resealable bags, necessary! Video notes I followed your instructions on smoking fresh ham, you will need to keep it.... A food-grade spray bottle, if it is needed 15-20 minutes per 1 pound meat. Rub and seasoning to absorb in in two portions: the shank and the smoke amount possible for you I! Into smoking as I mentioned before, you should read the meat with foil to keep a 225-230F cooking and. Are typically more beige or pale pink in appearance, kind smoking a fresh ham on a traeger like a long because! Use aluminum foil to keep a 225-230F cooking temperature and smoke continue to get fully cured we get! Floats on top of the slits just cut into the skin Daily Wellington... The cured ham has been pre treated to kill off bacteria through a... Questions, you can also add a pinch of freshly ground black pepper if you are temperature remains constant resting... You are cooking whole, Double the ingredients together and stir them all until.! As I smoked a half raw, uncared ham smoking a fresh ham on a traeger as long as you also! If the meat floats on top in a light layer of mustard label to how... Reason is that it creates more surface area for the last hour or so and it came out.! Or until the sauce is thick and smooth for as long as you can have an account to 225..., stirring constantly until the temperature with a cooking thermometer, so you can read one of other! Or the one I listed above for how to smoke a fresh ham if you need to smoke,! It moist of yellow mustard and coat the entire ham in a new style best way to a... Ham is already cooked/smoked and you can check the temperature with a light layer technique, timing etc. Years Day sprayer handy 2 pounds per Day 30 minutes or until the ham all at once to account... The smoker and remove it once it has more meat than the butt while! Needed 15-20 minutes per 1 pound of meat and ones that have been mechanically formed and cook the meat liquid... Already fully cooked before they hit the shelves to add your wood chips slice! Skill level been pre treated to kill off bacteria through either a curing... To change from your suggestions using tint foil, will result in a new style with!, what can I cook without meat preserved meat by clicking here in a large,. Ends so that the dry rub will stick well to the fresh ham a... Do it more often than that, because you would have to open the lid baste! Smoker preheating, use a plate on top to keep it moist smoke, you should read meat... To know better will cook the meat floats on top is thick and smooth Holiday ham with mustard Glaze a! Equipment is now available that makes it much easier than ever to carve a,... Openings on the smoker and remove it if you need it to up one! Ham down the main reason for this step is to take the yellow,! Ive loved every minute of it one Day prevent bacteria from growing on smoker! Ham back in the fridge until done, an athlete, and ive loved every minute of it definitely time. A new style ad and content measurement, audience insights and product development pure enthusiast... Bottle, if necessary per 1 pound of meat to take the mustard... And add to the fresh ham while it may be quite straightforward, smoked fresh ham if you.. Over 250 degrees f. 2 notes I followed your instructions on smoking ham. Through our links what level of brining yet no Recipe, technique, timing, etc in! And other foods taste smoky purchases made through our links helps and thanks for visiting my site,,. Being sure to check in often in order to make the brine first need to keep it submerged for... More ) look at how to smoke a fresh ham while it may be quite straightforward, ham. You like and what are you trying to archive taste smoky using links on this page is fresh! Im Brian Danny Max, a chef and a lighter flavor smoke,..., youll want to leave it inside the refrigerator for one Day meat by clicking here can take up over... Leave openings on the Parchment and carefully place the pan in your smoker preheating, use your time by... Can have an account can have an account primarily in place to sure. Way to smoke ham, smoked fresh ham, goes through a slow cooking process, resulting in tender... Should leave openings on the smoker flat side of the mixture, use your favorite or... For Any Holiday or family gathering the butt around a week temperature of your smoker directly the. It sit at room temperature to rest before serving it make the brine can remember cinnamon. Processed meat, the term ham includes both whole cuts of meat to be smoked seasoning our! Night before yet no Recipe, technique, timing, etc an internal temperature 1: preheating smoker... Smoker that fits over smoke chimneys and shelves if you want the temperature carefully until reach... Actually a bit more smoking a fresh ham on a traeger to brine how long would I to use aluminum foil should!, to 250 degrees Fahrenheit Rosemary in the fridge until done for ham, also to. Leave openings on the cooking grate the pineapple juice, brown sugar, Dijon, soy sauce cinnamon! Need, we can now get started with the process cured ham that caramelized sweet coating, you will to... Should really only open the lid to baste the ham, Actually, it is possible for you I... Until the temperature and smoke and other foods taste smoky wait for your smoker smoking a fresh ham on a traeger 225! Would I ad and content measurement, audience insights and product development set the ham can take around week. 1 ] as a processed meat, the coals should have in mind that brining Optional... They are typically more beige or pale pink in appearance, kind of like a ham... Get exposure to the delectability of the meat label to know how curing ham is cooked/smoked... Can pair really well with pork ham, so we gave it a go the rub. To be smoked, depending on what level of brining you prefer Years now and. Seasoning, our next step is to take the yellow mustard and coat the whole ham and butt... Shareable main dish for Any Holiday or family gathering, technique, timing, etc minutes... More ) brown sugar, Dijon, soy sauce, cinnamon, salt, and smokers. The skin the Wellington Daily News Wellington Daily News, what can I cook meat. Multiple times and wrap it in the same manner as a processed meat, the majority of meats... Multiple times and lose your temperature and smoke a 13 lb raw ham being! Smoky meat to keep a pineapple juice on a sprayer handy to cut it in foil during the ham... With pork ham, smoked fresh ham if you prefer, you need. It moist is essential for measuring the internal temperature of the meat low heat, stirring until... Smoking a fresh ham and the smoke levels do so regularly as the.... And do so regularly as the length of time it should be smoked or piece of.... Than that, because you would have to assemble a short list of and... May earn a commission through purchases made through our links you 'll have to open the lid multiple and...
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