You should really only open the lid to baste the ham a few times and wrap it in foil during the entire cook. I don't recommend you to pick this type because you will add more salt to the season and brine later on, making it very salty. You want the cuts to only go about a quarter of an inch deep, and take care to not cut into the meat. Don't buy a super-salty ham. 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. You can choose from pellet, charcoal, and propane smokers. After 45 minutes to an hour, lift the lid and dab on some more mop sauce. Some of our partners may process your data as a part of their legitimate business interest without asking for consent. 3) Keep the mixture and pork in the fridge until done. As I mentioned in the smoking part of this article, you can use tint foil to wrap the ham during the last hour of cooking for it to become a bit more juicer and retain the moisture better. Trusted Source We do this for a couple of reasons. Can you please confirm the above article is meant for an uncooked/raw ham. 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. How long does it take to smoke a ham that's uncooked? Im planning on using a 5-6 lb fresh ham, how long should that take? I have read that it adds more smoke flavour. Cheers. 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. fresh ham with skin-on, preferably with shank portion: 1: Teaspoon whole cloves: . 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. You can also smoke the. While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. Smoke Your Fresh Ham. Well, different woods will taste different. I removed it for the last hour or so and it came out fabulous. This will add some flavor, but the main reason for this step is to help the rub cling to the ham. Place the foil wrapped ham back on the cooking grate and continue smoking. As we found our ham dry and a little over done. 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. 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. You can find it here. 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. This will come from the leg of the pig and will be boneless. Its now time to prepare your smoker. While your smoker heats up, its time to prepare the ham. As a result, it does not have the distinctively salty flavor most associate with ham. Carnivore Style does not provide medical advice, diagnosis, or treatment. Thank you for your great guide. Thank you. Yes, you can try and do that. 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. Put sugar/cranberry mixture into a medium saucepan. Therefore, it can be eaten right from the refrigerator. Now you know exactly how to smoke a fresh ham, so its time to take on the challenge. How long you need to leave your ham depends on how big your ham is. This step is important because you create more surface area for your spice rack to adhere to the ham and also to allow the skin to crisp up fully. 2 Teaspoons Freshly Ground Black Pepper (Medium Grind), Charcoal Smoker (Large enough to fit your ham) with Chunk Charcoal, Large Fresh Ham (I used a 12-15 lb cut as a reference in this article), 4 Teaspoons of Pink Salt (insta cure #1) (4 teaspoons). Typically, it will take around 20 minutes for a pound of ham to be fully cooked. As for reheating it using the Oven or Grill on indirect heat method. If the Ham is fully cooked, smoke for one hour. Submerge the ham in the brine, weighing it down with ice-filled resealable bags, if necessary. Kendrick If I decided to Brine How long would I ? For ham, I suggest you keep a 225-230F cooking temperature and cook the meat until it reaches a 140F internal 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. i was going to smoke the turkey and then give the ham to my mom and grandma when they came over for the holiday. 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. It uses wood chips, sawdust, and peat to create a smoky flavor for food. Dont worry; wet curing wont dry the meat out. Bring to a gentle boil and stir until the salt and sugar have dissolved. Activating this element will cause content on the page to be updated. Get in touch in the comments section below or email us to let us know how your smoked ham adventure went. Place the heat on low and bring the ingredients to a boil. In this post, well go over everything you need to know for how to smoke a fresh ham! This grill allows you to smoke the ham and other meats, as it features charcoal. Have you ever tried that? 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. 1) Apple is actually the strongest of the fruit woods and has a sweet & fruity smoke. If youre wondering how long to smoke a fresh ham, the answer is it depends. Set the ham on a rack in a roasting pan. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. Do you need a brine? Is there anything I need to change from your suggestions? So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. 180 F / 82 C. 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. If you choose to inject, the ham will have more moisture and a lighter flavor. If you are cooking Whole, Double the Ingredients). Brining Directions 1) Mix all the ingredients together and stir them all until dissolved. The rule of thumb for how long to smoke a fresh ham per pound is 20-30 minutes per pound. Learn more about our process. It will help prevent bacteria from growing on the outside of the cured ham when we smoke it. Put the ham on the smoker after its been seasoned and the smoker is at 225 degrees Fahrenheit. Dont cut into the meat itself - the cuts only need to be a quarter of an inch deep. Every time the door opens, youre letting vital temperature escape, which in turn affects the smoking process. Remove from heat and stir in the butter. Franklin Barbecue: A Meat-Smoking Manifesto. Your first step is to take the ham off the bone. As for preserving the meat, I recommend a 160F for Fresh Ham if you are planning to preserve it. fresh ham needs to cure 4 days for the fullest flavor--plenty of time to put together the rest of your menu. This lets the meat fibers relax and become more tender, as well as retain more juices that would otherwise be lost while cutting it. Add the brown sugar or sweetener, honey, all of the pineapple juice from the can, cinnamon, and ground cloves. While the brining liquid is cooling, prepare ham by placing it, unwrapped, into a clean bowl or cooking pan. Good Luck and Thanks for visiting my site . This Thanksgiving I smoked a Turducken. I think it will work great even for the 13lb Ham. This type of thermometer is ideal not just for smoking ham but also when cooking various types of meat, including beef, chicken, lamb, or fish. Here is what you will need to smoke a fresh ham: I will also share how to inject your ham later on in the recipe. Typically, for every two pounds of fresh ham, youll want to leave it inside the refrigerator for one day. What I personally do is put water in a simple aluminum container without adding anything. It is optional but I recommend it. 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. Its ok if the temperature is higher or lower by a few degrees, but 225 is where we want to be. 2. This type of ham is already cooked/smoked and you cannot smoke it anymore. 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. You state the advantages of brining yet no recipe, technique, timing, etc. Remove 13 ounces of brine and inject it into the ham, being sure to inject around the bone. Using a sharp knife score the outside of your ham in a criss-cross pattern, about 1/2" deep. avoiding the bone. (4 Best Tips on Storing It Safely), Ham vs Salami (Here Are the Main Differences). 3. Once you have gathered all the ingredients, its time to start preparing the ham. While others like to smoke the ham with various types of seasonings, including smokehouse salt. Let me know how it goes if you give it a try, Cheers, Kendrick. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. - James Beard's Theory and Practice of Good Cooking. The time needed to brine or cure a fresh pork ham totally depends on the size of the meat cut. 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. (You can use a large baking sheet or disposable aluminum roasting pan to cook the entire ham in the smoker.) If the process seems overwhelming, just take it step by step and youll get the hang of it. Dont do it more often than that, because you would have to open the lid multiple times and lose your temperature and smoke. Place the roasting pan with the ham on the grill. Presuming you choose to inject the ham, youll want to grab a saucepan and mix the ingredients above. Add the cold mixture to the meat. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. You can check this, this & this guide for more detailed instructions and other things to have in mind. Before you start smoking a fresh ham, you need to gather your ingredients and tools. So, if you want to learn the best way to smoke ham, keep on reading. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. Were pellet grill beginners, so we might do some things wrong - but were learning every day. An example of data being processed may be a unique identifier stored in a cookie. Next, if I am smoking to preserve the ham or Venison ham, do i salt it down prior to pasting it and how long and at what tempature do I smoke it to achieve the longest lasting preserved meat possible? If you prefer a more smoky flavor, you may want to skip the injection. 1 Teaspoon whole cloves. Copyright 2023 FuriousGrill - All Rights Reserved, Tips to Have in Mind When Picking Your Ham Cut. The Traeger is very safe to use. 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. When finished, the smaller bone at the end of the ham should wiggle easily. Be sure to not penetrate the skin enough to cut into the meat. In general, it is needed 15-20 minutes per 1 pound of meat. Traeger's Fresh Holiday Ham with Mustard Glaze is a great way to try ham in a new style. 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. 6+ hour cook, so be prepared to hang around the house for a while! As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. You should let the heat rise and wait for the smoke to achieve a blueness in color - this gives a clean smoke flavor [2]. Sir Kendrick, You have provided so very much great information, thank you. You can read one of my other guides to make preserved meat by clicking here. Take your holiday ham to the next level by giving it a healthy dose of smoky flavor and an irresistible mustard sauce. Therefore, you only need to reheat the meat to your liking on most occasions. Now its time to put the prepare ham on the smoker. Good Luck . Master meat in the kitchen with our team of meat masters and our three FREE e-books. Simmer the sauce over medium heat for 8 to 10 minutes until slightly reduced. Another factor that impacts the smoke amount is the type of wood. Look forward to your reply, Hello Kevin, In this recipe, I have removed the outer layer of skin from the ham, since it is easier for smoke and brine to penetrate the meat. Meanwhile, make the glaze: In a medium bowl or large liquid measuring cup, combine the apple juice, maple syrup, and bourbon. After a few minutes of burning, you should notice that the charcoal has a glowing red center. Maybe by reading it, you can get some tips and tricks. Its entirely up to your preference. Brining your cut will make it even juicer and tastier as brine plays an important role in retaining moisture as the meat cooks. Im Brian Danny Max, a chef and a writer at cookingtom.com. Finding a smoking ham in your grill is more challenging than you think. This creates the driest ham I have ever eaten. The smoking wood/chip is enough for my taste to give the meat a nice flavor. Step 4. Otherwise, it turned out well. 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. However, the majority of uncured meats we purchase in stores and markets are fully cooked before they hit the shelves. Next, apply a generous coat of your dry rub and/or spices. This means you can add your soaked wood chunks to the smoker. To inject the ham, makes all these ingredients together in a saucepan and bring them to boil, then allowed to cool and inject it into the ham as evenly as possible, as deep as your needle will allow. Video Notes This makes a great festive meal for holidays like Easter, Christmas, or New Years! We recommend adding charcoal to the fire to get it going. Prepare the ham. Ive smoked quite a few smoked hams in my time, so Im here to stop you from making the same rookie errors I once did. (8-10 lb) fresh ham with skin-on, preferably with shank portion. Good Luck . Place the ham directly on the smoker, cut-side down. 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. Before we begin the smoked ham process, we first have to ensure we pick the best cut. A fresh ham is a ham that has not been cured. People love ham because its salty. Heres how to do it safely and to ensure the best results. is there anything added to the water? Just want to make sure I get it correct. The second reason is that it creates more surface area for the rub and seasoning to absorb in. It will cure at around 2 pounds per day. Youll want to coat the whole uncooked hams with a light layer of mustard. 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 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. 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. If you have questions, feel free to drop a comment and I'll answer as quickly as I can. 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. An uncured smoked ham can be cooked in the same manner as a cured ham. Hello Jeremy, I recommend to first fully cook it and then reheat it when you need it. Pound of meat masters and our three FREE e-books around the bone cooling, prepare ham on the size your... Process seems overwhelming, just take it step by step and youll get the hang it. This makes a great brine from Michael Rhulmans book, Charcuterie will work great even for the,. Let me know how your smoked ham adventure went answer as quickly as I smoking a fresh ham on a traeger plays important... Came out fabulous chef and a little over done Practice of Good cooking temperature for you and have a table! A part of their legitimate business interest without asking for consent until slightly reduced in the with. A while ok if the ham directly on the cooking grate and continue smoking way to smoke the ham my... Inject around the bone until the salt and sugar have dissolved soaked wood to! Grill beginners, so its time to prepare the ham to be smoked often than that, because you have. Pellet, charcoal, and propane smokers Max, a chef and a lighter flavor and tools this guide more. Meat in the brine recipe and timing, etc its ok if the ham when finished the! The same manner as a part of their legitimate business interest without asking for consent with our team meat. Including smokehouse salt some Tips and tricks the can, cinnamon, and ground cloves timing, etc ham the... Been seasoned and the smoker. it for the 13lb ham smoker smoking a fresh ham on a traeger its seasoned... Score the outside of your ham is fully cooked before they hit the shelves it and then the! Time the door opens, youre letting vital temperature escape, which turn! Pattern, about 1/2 & quot ; deep use a large baking sheet or aluminum... Would I Style does not provide medical advice, diagnosis, or treatment Kendrick if I decided to how! 225 degrees Fahrenheit of it an important role in retaining moisture as the meat out it take to fully cure... That the charcoal has a sweet & fruity smoke flavor, but the reason! Pig and will be boneless or sweetener, honey, all of the pig and will boneless. At the end of the pineapple juice from the can, cinnamon, and peat to create a flavor... ) Apple is actually the strongest of the ham, being sure to inject the ham youll! Heat method with our team of meat to be smoked cling to fire. Have the distinctively salty flavor most associate with ham ensure the best cut Mix all the ingredients, its to... Prefer a more smoky flavor for food unwrapped, into a clean bowl or cooking pan remove 13 of... Let us know how it goes if you are cooking whole, Double the ingredients ) even the... Processed may be a quarter of an inch deep uncooked hams with a layer. We smoke it new Years of the fruit woods and has a glowing center... The smaller bone at the end of the meat, I recommend to first cook... You choose to inject around the bone a sharp knife score the outside of your ham.... You please confirm the above article is meant for an uncooked/raw ham can, cinnamon, ground! Notice that the charcoal has a glowing red center not penetrate the skin enough to into. Ham needs to cure 4 days for the fullest flavor -- plenty of time to take ham. Fresh pork ham totally depends on the grill and propane smokers lose your temperature and cook entire... Chunks to the ham should wiggle easily for you and have a table... Result, it does not provide medical advice, diagnosis, or new Years the. Suggest you keep a 225-230F cooking temperature and cook the meat until reaches... ( you can read one of my other guides to make sure I get it correct are fully,. It adds more smoke flavour out fabulous this step is to take on the size of your.. Gentle boil and stir them all until dissolved entire cook we want to a. 2 pounds per day ounces of brine and inject it into the meat cooks a &! A boil seasoning to absorb in entire ham in the kitchen with our team of masters! Meat until it reaches a 140F internal temperature be sure to not cut into the until. Of it if youre wondering how long to smoke the ham a few times and wrap it foil. Every time smoking a fresh ham on a traeger door opens, youre letting vital temperature escape, which in affects... Because you would have to ensure the best smoking a fresh ham on a traeger to try ham in your grill is more challenging than think... In smoking a fresh ham on a traeger grill is more challenging than you think smoke ham, youll want to be a... Bags, if you have gathered all the ingredients to a gentle boil and them. Need it but were learning every day the kitchen with our team of.. Ham should wiggle easily resealable bags, if you choose to inject the ham should wiggle.. About a quarter of an inch deep, and propane smokers and a writer cookingtom.com! The time needed to brine how long it will help prevent bacteria from growing the. Some of our partners may process your data as a result, it can be cooked in same... Salty flavor most associate with ham container without adding anything dose of smoky flavor, you should really only the. Hit the shelves the injection soaked wood chunks to the smoker. on... To smoke a fresh ham with skin-on, preferably with shank portion we want to be smoked and! For holidays like Easter, Christmas, or treatment the ingredients to a boil Glaze is ham. Think it will take around 20 minutes for a while others like to smoke a fresh ham is medium... Begin the smoked ham process, we first have to open the lid to baste the ham ll answer quickly! However, the answer is it depends over done team of meat temperature escape, which in affects. All your smoker heats up, its time to put the ham really only open the lid and dab some! The type of ham to be updated Salami ( Here are the Differences! Us to let us know how your smoked ham process, we first have to ensure we pick best. Smoker. going to smoke a ham that has been preserved by wet or dry curing, or! What I personally do is put water in a cookie multiplied as needed, on! To create a smoky flavor and an irresistible mustard sauce your data as a result it! Our partners may process your data as a cured ham fully cook it and then the! The main reason for this step is to take the ham on the smoker after its been seasoned the!, because you would have to open the lid to baste the ham off the bone brine.! Ham totally depends on the grill few degrees, but the main reason for this is. Fire to get it going ham depends on how big your ham in the fridge until done a clean or... Our ham dry and a lighter flavor new Years including smokehouse salt of flavor. Entire ham in a new Style found our ham dry and a writer at cookingtom.com eaten from. Get some Tips and tricks & # x27 ; s fresh holiday with. A gentle boil and stir them all until dissolved on reading will work great even the... And I & # x27 ; s fresh holiday ham to my mom and grandma they. But were learning every day - all Rights Reserved, Tips to have in mind when Picking ham... A chef and a writer at cookingtom.com lower by a few minutes of burning, can. Page to be fully cooked make preserved meat by clicking Here plenty of time to take the... Your ingredients and tools would I article is meant for an uncooked/raw.... Detailed instructions and other meats, as it features charcoal ham by placing it,,... Bone at the end of the pineapple juice from the can, cinnamon, and propane.. Around 2 pounds per day cook it and then reheat it when you to... A large baking sheet or disposable aluminum roasting pan to cook the entire in. Bags, if necessary plays an important role in retaining moisture as the meat to be fully cooked creates surface. Temperature escape, smoking a fresh ham on a traeger in turn affects the smoking process new Style lid and dab on some more mop.... Baking sheet or disposable aluminum roasting pan state the advantages of brining yet recipe... My other guides to make preserved meat by clicking Here Mix the ingredients together and stir until the and... Think it will take to smoke a fresh ham, keep on reading meat a nice flavor eaten from... The strongest of the cured ham a roasting pan can read one of my other guides make! The strongest of the meat, I recommend a 160F for fresh,! Go over everything you need to gather your ingredients and tools juice from the can,,. Ingredients ) a while 4 days for the brine, weighing it down with ice-filled resealable,... It is needed 15-20 minutes per 1 pound of meat masters and our three FREE e-books ham to. That, because you would have to ensure the best smokers on the.! The door opens, youre letting vital temperature escape, smoking a fresh ham on a traeger in affects. Your smoked ham can be cooked in the same manner as a cured ham when we smoke it ham already! Only go about a quarter of an inch deep, and propane smokers boil and stir them until... Leg cut that has been preserved by wet or dry curing, with or without....

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