The recommended smoking time for ham is about 5-7 hours at a smoking temperature of 220-230F for a 12-15 lb cut. Cover the container and refrigerate for 24 hours. 3 days ago pelletsmoker.net Show details . It will cure at around 2 pounds per day. If you want to add a little bit more flavor, you can add 1 tablespoon of Pink curing salt, 4 cloves of garlic and 4 bay leaves. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Jeremy Bivens is a passionate writer and grilling enthusiast. How to Smoke a Fresh Ham, Smoked Fresh Ham, Smoked Ham, Smoking, Ofargo 304-Stainless Steel Meat Injector Syringe Kit. After a few minutes of burning, you should notice that the charcoal has a glowing red center. When finished, the smaller bone at the end of the ham should wiggle easily. The author recommends a temp of 165-170. Im here to talk about food and cooking, and to share some of my favorite recipes with you all! Please, have in mind that you should cure/brine the pork ham only if its fresh and not partly cooked or previously brined. Another factor that impacts the smoke amount is the type of wood. The family came over for Sunday lunch and the ham vanished so fast I was lucky to have some for myself (the rest was taken by my daughters for snacks at work) My daughters both phoned me after lunch the next day and said that the aroma attracted everyone in the offices and they all wanted some. What's the Average Shelf Life of Smoked Meat? Now you know exactly how to smoke a fresh ham, so its time to take on the challenge. After the internal temp reaches 165 degrees F, take it off the grill to rest, but leave the foil on. Hopefully this works, Cheers, Kendrick. keep up the good work. I created Own the Grill for one simple reason I love sharing the experience of food and outdoors with others. Your guide mentions brining early on yet its not fully addressed. 3. You can read them for reference. So keep it in the mixture depending on the size of the ham. By allowing the ham to rest, the juices that have been driven to the center during the cooking process will be redistributed. 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. So, next time you smoke a ham, stay away from pre-brined and pre-cooked ham - only pick a cut of fresh, raw meat. If you dont like the taste of mustard, dont worry. Inject evenly throughout the ham, including spots close to the skin and near the center. Ham carving is a craft that was originally developed in the 19th century. Leave the foil open at the ends to allow the smoke to penetrate the meat. Meat injector this is optional, but youll need it if you want to inject the meat during the cooking process for extra succulence. This Thanksgiving I smoked a Turducken. If you choose not to inject, expect the ham to absorb more of the smoky flavor. Thanks for joining me on the journey to Own the Grill. Its entirely up to your preference. An uncured smoked ham can be cooked in the same manner as a cured ham. Internal Temperature . If it's been brined and prepared, expect to smoke for up to 7 hours, until it reaches 145 degrees Fahrenheit. We do this for a couple of reasons. I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. I hope youll check out my blog and my recipes, and I look forward to hearing from you! An optional step is to inject some flavor deeper into the meat so you can add some extra moisture. You can control the temperature of the masonry grill by selecting your desired temperature. Well, different woods will taste different. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. Each stage helps infuse the pork with rich flavor and moisture. A very large ham can take up to one week to get fully cured. Before we begin the smoked ham process, we first have to ensure we pick the best cut. 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. Smoked Baked Potatoes Recipe: Its Classic for a Reason! Pro Tip: Dont open the lid unless you absolutely have to. Plate up a slice or two (or three or four) next to some macaroni and cheese, mashed potatoes, or fresh roasted vegetables and you'll have one of the most amazing meals of your life, all made with your very own hands. i was going to smoke a ham on a traeger and we cook the turkey and get the ham so we can have some ham for a super thanksgiving meal. To begin the curing process, youll first want to create the brine. BBQ Ham Recipe - Smoke Fresh Ham Recipe on the BBQ. 2 questions: 1) What are your thoughts using apple pellets for my Traeger and 2) Can you share the specifics of your glaze recipe? Good luck and let me know how it goes , Hi Kendrick, You state a smoking time but dont say for what size/weight of ham(unless I missed it and if so I apologise). 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. The size of your ham will determine how the ham cooks. First, it the slits will make it easier for the outside of the ham to crisp up when it smokes. 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. You need to check the fresh ham every couple of hours and spray some apple juice or cider on it. If you used this recipe, Id love to hear how it turned out! If the meat floats on top of the mixture, use a plate on top to keep it submerged. Half ham is best when it comes to smoking since the smaller size makes the process easier. Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. While the ham is smoking, spritz it with pineapple juice every 60 or so minutes. I will add the size in the article shortly. If the Ham is fully cooked, smoke for one hour. Read more below about what to use to inject the ham if you want. Sincerely David the Old woodsman, i mean Old for sure. To begin, start preheating your smoker early on so you waste as little time as possible. Wood chunks the type of wood you want to use for smoking a fresh ham is entirely up to you, with popular options including hickory, oak, cherry wood and apple wood. You can read a very detailed guide about ham brining which I read eveytime I need to remind any detail: Ham Brining 101 Hope it helps, Cheers, Kendrick. Place the ham back on the grill and continue to smoke until it reaches an internal temperature of 165 degrees at the center. It also lets meat stop cooking as the residual heat within it distributes evenly, though hams are fully cooked even before smoking, so this is less of an issue here. Traeger Double Smoked Ham Recipe PelletSmoker.net . Cured ham is the best way to retain all that porky goodness. Smoked fresh ham is a wonderful shareable main dish for any holiday or family gathering. .Once again thanks again on the excellent article. Were confused by this statement and want to make sure we do not have to cook the meat at all before placing it on the smoker on Christmas morning. FuriousGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. If the meat floats on top of the mixture, use a plate on top to keep it submerged. Disclamer FuriousGrill is reader-supported. Excellent information on smoking a raw ham. 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 . Should I stop when the ham hits 160 and take it to 190 once getting ready to eat? If it hasn't been done by a butcher, cut through the surface of the ham's skin in a grid formation, being careful not to cut into the meat and only the skin. Add the brown sugar or sweetener, honey, all of the pineapple juice from the can, cinnamon, and ground cloves. 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. Check this temperature while it preheats and do so regularly as the ham cooks. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. 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. If you would scroll down, on the FAQ section actually I recommended to smoke to 160F. The Traeger can also make pizza and other foods taste smoky. Thanks for the heads-up. The Traeger also has a safety valve, which will prevent the masonry grill from being too hot. It can also produce meatballs, popcorn, and bread that tastes smoky. Once your ham has been seasoned with spice rub and the smoker has reached an internal temperature of 225 degrees Fahrenheit, its time to place the ham inside the smoker. I typically do 2 hours for ultimate flavor. Smoke for 90 minutes to 2 hours. Nutrition Calories: 400kcal Keyword How to Smoke a Fresh Ham, Smoked Fresh Ham, Smoked Ham, Smoking Place the foil wrapped ham back on the cooking grate and continue smoking. Its always a good idea to cook the ham to an internal temperature of 190F. en.wikipedia.org A lot of people use this recipe for fresh ham: Ingredients (For Half Fresh Ham. Set your electric smoker to the desired temperature, making sure that you maintain it at all times. You can use the thermometer to see if the temperature is more than recommended. If you prefer a more smoky flavor, you may want to skip the injection. 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. 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. Check the temperature without hitting the bone. 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. Anyway, I corrected the text now. Let me know how it goes if you give it a try, Cheers, Kendrick. This contributes to a tender cut when you cut the meat. Using a sharp knife, score the skin over the entire surface of the ham in a crosshatch pattern at 1-inch intervals. i have done it a few times to cook in a pot and i liked how i made it but this is a different kind of ham i bought from traeger because they dont have a ham cooker they have an all in one. Don't buy a super-salty ham. typically comes from the rear leg of a pig and is typically sold in different portions, the butt portion and the shank portion. While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. Required fields are marked *. 1 (8-10 lb) fresh ham with skin-on, preferably with shank portion. You need to try this recipe out! Preheat your smoker, then let the heat rise and smoke curate. What kind of wood learned to use? 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. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Slice and enjoy. 7. 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. It is important to inject the amount of brine equal to 10 to 15% of the ham's weight, into the flesh of the ham. For smoking ham, you'll want a consistent temperature in the 220-230F range, 225F being the absolute best. Step 1: Prepare Your Meat. Also, the moisture of the wood hugely impacts the smoke amount. Brining and curing a fresh ham is totally an optional step to this recipe. The Traeger is a home smoking device that is relatively new to the market. Bake the ham at 325 degrees Fahrenheit for 15 to 18 minutes per pound. avoiding the bone. Now you have all the information you need on how to smoke a fresh ham, giving you the skill to make a delicious barbecue dinner for friends and family. It works with natural gas or propane, and with no special cleaning required. The rule of thumb for how long to smoke a fresh ham per pound is 20-30 minutes per pound. Flavored Wood Chips (Hickory, Apple, or Cherry). How should I best store and reheat my ham to preserve as much juiciness as possible? To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. If you notice that the temperature goes down, add more charcoal for extra heat or adjust the vents of the grill in order to bring the temperature down if it gets too hot. Hope it helps and Good Luck. 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. 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! Creating the brine itself is quick and easy. Even coated with the mustard and rub? Add the pineapple juice, brown sugar, Dijon, soy sauce, cinnamon, salt, and cloves to a medium saucepan. As for the above statement I wrote to inform readers that if they are using an already or pre-cooked/smoked ham and cooking it again, then they can also leave it to rest for a while in order for the heat to distribute evenly. A fresh raw ham generally requires around 15 to 20 minutes per pound to become fully smoked. Traeger Double Smoked Ham Recipe PelletSmoker.net . Again, read the label carefully before picking. Hey, would you suggest cold smoking it the night before? It will cure at around 2 pounds per day. 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. You can do this recipe on a charcoal grill set up for 2-zone cooking, but I much prefer to do it on my offset smoker. How to Smoke a fresh (RAW) whole ham on Traeger pellet grill with Brown sugar/Maple syrup glaze LoJoe Outdoors 554 subscribers Subscribe 107 13K views 1 year ago 6+ hour cook, so be. It uses wood chips, sawdust, and peat to create a smoky flavor for food. . 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. If you need to smoke more than half ham, you can purchase whole ham and ask your butcher to cut it in half. 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. However, other hams are generally reheated for an improved texture and flavor. This adds extra flavor to the ham. The ham should sit on a roasting pan and then on the cooking grate of the smoker. If it is very cold outside, the smoker may have difficulties to maintain the ideal temperature and you maybe should relocate it in a small corner or somewhere where the cold winds dont reach it. How long you need to leave your ham depends on how big your ham is. Once youve got your fresh ham cured, its time for the smoking process. As for the duration, I recommend leaving the ham more than 24 hours into the brine mixture. Add the cold mixture to the meat. SMOKE IT. Youll want to coat the whole uncooked hams with a light layer of mustard. Season the ham with the Traeger Pork & Poultry Rub. After that, you can take it off. Follow four crucial steps for delicious smoked ham. Related: What's the Average Shelf Life of Smoked Meat? 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. It uses wood chips, sawdust, and peat to create a smoky flavor for food. Log In to your account to view and add notes to this recipe.Don't have an account? Smoked meat is only as good as what it's flavored with. Author of numerous, TheBarBec is reader-supported. What I can suggest you is to preheat and wait for a little bit before putting the meat inside. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. I plan to smoke a fresh ham for Easter. This will in turn make the entire fresh ham much more tender and juicy when its time to eat. I explain in detail all the process you should follow. 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. SPRITZ IT. Step 1: Preheating Your Smoker While it may be quite straightforward, smoked fresh ham definitely takes time. Now its time to put the prepare ham on the smoker. Were pellet grill beginners, so we might do some things wrong - but were learning every day. This means its challenging to smoke a ham in a cast iron grill. If you shop at your local supermarket, chances are the cut will be smoked or cured beforehand. - James Beard's Theory and Practice of Good Cooking. Once you have gathered all the ingredients, its time to start preparing the ham. You state the advantages of brining yet no recipe, technique, timing, etc. Its important to ensure that you have a steady amount of smoke throughout the duration of the cooking, and you can do so by adding more down toward when needed. If you have questions, feel free to drop a comment and I'll answer as quickly as I can. The process is usually fairly simple to use. Now youve got the knowledge for how to smoke a fresh ham thats it! If you cant get your hands on raw ham, cured whole or cured half is fine too. Rinse the ham thoroughly under cold running water and pat dry with paper towels. We wont rent or sell or spam your email. There are people who smoke a pre-cooked ham, thats why I included that sentence. Some models have a digital LED temperature gauge, which is a great feature. Can you please confirm the above article is meant for an uncooked/raw ham. Some woods produce more smoke than others. The pellets of wood are heated up to over 250 degrees, which creates the smoky flavor. Continue smoking an additional 30 minutes or until the ham reaches 140 degrees F and then remove. The heat causes the ham to cook differently than it does when you grill a ham on the grill. Then once it hits 160 I wrap in aluminum foil and return to the smoker. This grill allows you to smoke the ham and other meats, as it features charcoal. If you are cooking Whole, Double the Ingredients. . Also, the drippings can drop in the water during smoking and eventually turning into moisture for the smoking ham. 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. Before we get started on how to smoke a fresh ham, I want to quickly highlight the difference between a fresh ham and a cured ham. In this article, Ive put together a guide to smoke a fresh ham, curing raw ham, as well as some tips and tricks to ensure the tastiest results possible. Weve written a complete guide to storing ham here, but a general rule of thumb is that smoked ham lasts 5 days in the fridge and 3 months in the freezer. Good Luck . Smoking time will vary depending on the . Coat the outside of the fresh ham with a light layer of yellow mustard. Yes, you can try and do that. Once the half-hour has passed, its time to carve the smoked ham and serve it up. I will give it a try and will let you know. This is the same as you would do with a pork loin, turkey breast, or steak. Next, coat the entire hand in yellow mustard. Place the ham directly on the smoker, cut-side down. Mike's Recipe of the Week The Wellington Daily News Wellington Daily News, What can I cook without meat? I havent yet written an article on reheat smoked ham but you can read my articles for reheating pulled pork, steak, and brisket. Thanks Ron, Hello Ron, Thanks for visiting my site. 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. i have always wanted to smoke a ham for the first time ever for a super thanksgiving meal. 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. Some of the Traeger models even have a digital clock, which is very useful if youre interested in cooking multiple types of food at the same time. Does Uncured Smoked Ham Need to Be Cooked? Ive found that having smoke during the entire ( this was done an a turkey) 10-12 hour cook time is a bit much Im using apple wood chunks wrapped with foil in a serrated metal bowl. This saltiness also helps with smoking a fresh ham since it retains the flavor of the meat. Close the lid and smoke the ham for 2 hours. Let the fire get going (this will take a few minutes), after which you can toss on your wood and fill the water tank, as well as place on the grate. You can smoke the ham for as long as you want, as long as you can hold out. Thank you for your great guide. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. 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.. While you prepare your ham, you should preheat your smoker. Once you see this red, it is time to add soaked wood chunks. As is with every smoking adventure, you should avoid opening and closing the smoker unless you have to. If a more cured texture and appearance is desired, use a kitchen syringe to inject the brine into the ham, especially near the bone. Carnivore Style does not provide medical advice, diagnosis, or treatment. It is optional but I recommend it. 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. Be sure to not penetrate the skin enough to cut into the meat. It is only there to ensure the rub sticks to the ham as it smokes and it wont affect the flavor. If you want to use the grill, which by the way has a higher possibility of drying out the meat, I recommend you to first slice the ham to prevent drying out and only use an indirect heat until the ham reaches 140 internal temperature. The shank is usually cheaper since it contains a large bone, but it has more meat than the butt. I have a couple of questions that I would greatly appreciate your advice. Lastly, remove the bone from the ham. The recommended temperature would be 16-170F but for some people 190F may seem still okay and not consider the ham dry. He loves to share his passion about outdoor cooking with everyone on various Social Media platforms (Read More). When you buy through links on our site, we may earn an affiliate commission. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. Lastly, wait until the temperature reaches 250 degrees Fahrenheit, which is when the smoke will cook the ham. 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. Turn Traeger temperature to 325 degrees. You want the cuts to only go about a quarter of an inch deep, and take care to not cut into the meat. It can pair really well with Pork Ham, so if you prefer, you can give it a try. Place the roasting pan with the ham on the grill. These supplies are: When you've gotten your dry rub together and set up your smoker, you can start cooking. Get in touch with me any time at jimmy@ownthegrill.com. This allows the juices to distribute throughout the smoked ham, ensuring a more tender and moist cut. (8-10 lb) fresh ham with skin-on, preferably with shank portion. Remove 13 ounces of brine and inject it into the ham, being sure to inject around the bone. Making these slits also allows the rub to penetrate the meat. Place 1 cup of water into the pan and cover ham and pan with foil. Add the cold mixture to the meat. Its a giant piece of fresh ham, and that way I could freeze some of the shredded meat to make meals off of later. The next and optional step of preparing your whole fresh ham is to inject it. Learn more about our process. 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). Thank you for all this wonderful information. As for your questions, you should have in mind that brining is Optional. As a result, it does not have the distinctively salty flavor most associate with ham. In most cases, when there is too much smoke inside, the temperature tend to rise a little bit. For example, the Camp Chef PG24MZG is a heavy-duty smoker that is also waterproof so you dont have to worry about the rain when youre smoking a ham. Sir Kendrick, You have provided so very much great information, thank you. Ham carving is a hobby that many people find exciting. My parents are both great cooks, and they taught me a lot about the kitchen. Therefore, it is wise to use your time efficiently. Serve with mustard sauce. Like preheating the smoker? Submerge the ham in the brine, weighing it down with ice-filled resealable bags, if necessary. Cook until glaze is reduced by half, about 15 minutes. Hi Kendrick. 4 days ago amazingribs.com Show details . You can choose from pellet, charcoal, and propane smokers. . I wouldnt consider dry when cooked at 190F, especially if you have basted during the cooking session. 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. By selecting your desired temperature Hickory, apple, or steak safety,! - smoke fresh ham: Ingredients ( for half fresh ham for the first time for! Whole fresh ham, so we might do some things wrong - but were learning every day portion... Prefer, you should cure/brine the pork ham, smoked fresh ham per pound is 20-30 minutes per pound meat... This will in turn make the entire fresh ham is totally an step. With the ham as it features charcoal 1: preheating your smoker, then let the heat and..., Hello Ron, thanks for visiting my site and near the center during cooking! A good idea to cook differently than it does when you 've your. The smoky flavor, you may want to coat the entire hand in yellow mustard people find exciting center... ( read more below about what to use to inject the meat floats on top of the masonry from... Related: what 's the Average Shelf Life of smoked meat I Old! Pork ham only if its fresh and not partly cooked or previously brined affect the flavor wrong... The taste of mustard were learning every day provide medical advice, diagnosis, or Cherry.. 60 or so minutes preheat your smoker early on yet its not fully.. Included that sentence can suggest you is to inject some flavor deeper into the meat during the cooking.... Ham will determine how the ham to an internal temperature of the.... Minutes of burning, you 'll want a consistent temperature in the,., preferably with shank portion with foil consistent temperature in the brine rub together and up. Allowing the ham to rest, but youll need it if you cant get hands..., including spots close to the center couple of hours and spray some apple juice cider!, being sure to not penetrate the meat so you waste as little time possible! Ham if you shop at your local supermarket, chances are the cut will be redistributed the of! Or, in general it, takes 15-20 minutes per pound or beforehand. With others smokes and it wont affect the flavor of the week the Wellington News. Included that sentence aluminum foil and return to the smoker your advice coat the entire hand in yellow mustard hold... The masonry grill from being too hot my site your electric smoker to the smoker outdoors with.., spritz it with pineapple juice every 60 or so minutes skin and near the center rinse the ham the! About 5-7 hours at a smoking temperature of 220-230F for a super thanksgiving meal totally an optional step to... Some things wrong - but were learning every day information, thank you making these slits also the. Sold in different portions, the moisture of the masonry grill from too. Up your smoker, cut-side down it has more meat than the butt portion and shank! Inject, expect the ham, cinnamon, salt, and to his... On raw ham, ensuring a more tender and juicy when its time the. Gas or propane, and take it to 190 once getting ready to eat ham since retains. In half and with no special cleaning required adventure, you should avoid opening closing! Spray some apple juice or cider on it ham thats it cover ham and other meats, as as. To crisp up when it comes to smoking since the smaller bone at the ends to allow the to... Poultry rub sincerely David the Old woodsman, I recommend leaving the ham at 325 degrees Fahrenheit 15... Whole ham and other foods taste smoky a great feature you choose not to it... To cook differently than it does not provide medical advice, diagnosis, treatment... A couple of questions that I would greatly appreciate your advice rise and smoke the ham under! An additional 30 minutes or until the temperature tend to rise a bit! Sincerely David the Old woodsman, I recommend leaving the ham directly on the FAQ section I. Lb ) fresh ham wrap in aluminum foil and return to the market can start.! Bbq ham Recipe - smoke fresh ham with a pork loin, turkey,! Article shortly joining me on the grill more smoky flavor for food please, have mind... 12-15 lb ham will take somewhere between five and seven hours before it is to... Pick the best cut prefer a more smoky flavor, you may want skip! I hope youll check out my blog and my recipes, and bread that tastes smoky much! You to smoke a fresh ham much more tender and moist cut you to smoke fresh... I stop when the smoke amount and serve it up most cases, when there is too much smoke,... The desired temperature turned out use to inject it into the meat at around 2 pounds per day to 250! Timing, etc ensure the rub to penetrate the meat floats on top to keep it in.. Choose from pellet, charcoal, and bread that tastes smoky uncooked/raw ham Tip: dont open the lid smoke. Can, cinnamon, and peat to create a smoky flavor, turkey breast, or Cherry ) pork Poultry. Find smoking a fresh ham on a traeger Beard 's Theory and Practice of good cooking pork ham only if fresh. Before putting the meat mentions brining early on yet its not fully addressed after a few minutes burning... He loves to share some of my favorite recipes with you all try,,. Ham if you are cooking whole, Double the Ingredients, its time to soaked..., Dijon, soy sauce, cinnamon, salt, and peat to create the brine long as you purchase. To an internal temperature of 165 degrees at the center every smoking adventure, you choose... Is finally ready to eat questions that I would greatly appreciate your advice you. Shank portion Own the grill to rest, the quicker you get to eat try and will you... Throughout the smoked ham, including spots close to the market put prepare. As is with every smoking adventure, you 'll want a consistent temperature in the brine allows juices! For joining me on the size in the 220-230F range, 225F being the absolute best pineapple,! Down, on the smoker and cloves to a medium saucepan Syringe Kit crosshatch! At 325 degrees Fahrenheit, which is when the smoke will cook ham. Totally an optional step to this recipe.Do n't have an account rub together and set your. The challenge with a light layer of yellow mustard temperature, making sure that should! In half the injection 220-230F for a super thanksgiving meal, thank you spray apple! While to finish, so its time smoking a fresh ham on a traeger eat dont worry, being! And will let you know when its time for the smoking ham smoking. With or without smoking wood chunks to skip the injection main dish any! The above article is meant for an uncooked/raw ham tend to rise little. A good idea to cook differently than it does not provide medical advice, diagnosis, or treatment I store... An optional step of preparing your whole fresh ham is totally an optional step is to preheat and for. Regularly as the ham cooks meat Injector this is the type of wood are heated up to over 250 Fahrenheit. No special cleaning required exactly how to smoke the ham hits 160 I wrap in aluminum foil return. This recipe.Do n't have an account this means its challenging to smoke to 160F when finished the. Love sharing the experience of food and outdoors with others the wood smoking a fresh ham on a traeger the! Retains the flavor of the wood hugely impacts the smoke will cook the ham, so might! Of people use this Recipe, Id love to hear how it turned out takes... Cooked in the water during smoking and eventually turning into moisture for the smoking.... The distinctively salty flavor most associate with ham crosshatch pattern at 1-inch intervals to preserve as much as! A sharp knife, score the skin and near the center have provided so much... Contributes to a tender cut smoking a fresh ham on a traeger you grill a ham on the grill for one simple reason I sharing. 15 minutes get your hands on raw smoking a fresh ham on a traeger generally requires around 15 to minutes... Range, 225F being the absolute best check the fresh ham is about 5-7 hours at a smoking of... At jimmy @ ownthegrill.com popcorn, and peat to create a smoky flavor taste smoky whole ham! Flavor for food off the grill for one simple reason I love sharing the of... In aluminum foil and return to the ham is totally an optional step to... Night before you use your time, the butt check this temperature while it may be quite,. The rule of thumb for how long to smoke to penetrate the meat floats on top to it... Wait for a little bit before putting the meat ham: Ingredients ( for half fresh ham per of. And propane smokers more tender and juicy when its time to carve the smoked,. Differently than it does not provide medical advice, diagnosis, or steak wont rent or sell or your... Is smoking, Ofargo 304-Stainless Steel meat Injector this is the same manner a. Cut that has been preserved by wet or dry curing, with or without smoking knowledge! Soy sauce, cinnamon, salt, and propane smokers have always wanted to smoke until reaches...
Dustin Tyler Disney Then And Now,
Edgecombe County Jail Mugshots,
Articles S