The charcoal also helps keep the meat moist. Your guide mentions brining early on yet its not fully addressed. Preheat the Traeger to 325F. 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. Welcome to Carnivore Style. We're going to teach you everything you need to now on how to smoke a fresh ham, outlining what you'll need, the process of cooking, and even what you can do with the ham once it's cooked. The mustard is primarily in place to make sure that the dry rub will stick well to the fresh ham while it smokes. Insert a clove into each diamond shape, if desired. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. This ham came out really good on the traeger gri. 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. If you choose to inject, the ham will have more moisture and a lighter flavor. Hello David, Thanks for passing by. Please, have in mind that you should cure/brine the pork ham only if its fresh and not partly cooked or previously brined. So keep it in the mixture depending on the size of the ham. 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. You should let the heat rise and wait for the smoke to achieve a blueness in color - this gives a clean smoke flavor [2]. Making these slits also allows the rub to penetrate the meat. If you used this recipe, Id love to hear how it turned out! Once you see this red, it is time to add soaked wood chunks. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. Preheat your smoker to 225 degrees. While it does take some practice to get right, it is possible to achieve great results in a few simple steps. Leave the foil open at the ends to allow the smoke to penetrate the meat. 4 Smoke Reduce the heat of the grill to 200-220F. It also gives the fresh ham a great pink color. An optional step is to inject some flavor deeper into the meat so you can add some extra moisture. ******GLAZE RECIPE:******1 cup brown sugar1/3 cup maple syrup 1/2 cup pineapple juice 2 TB Apple cider vinegar 2TB Dijon mustard 1 ts ground cinnamon 1/2 ts ground gloves1/2 ts ground gingerBlack pepper and garlic powder to preference Combine all ingredients and whisk together on low heat until combined. Place the ham in the smoker uncovered. Check the temperature without hitting the bone. Take your holiday ham to the next level by giving it a healthy dose of smoky flavor and an irresistible mustard sauce. I personally prefer to use Hickory, since it has a slightly bacon-flavor, enhancing the meat flavors even more. You will need a professional ham saw to make the most of your ham. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Some models have a digital LED temperature gauge, which is a great feature. You can also cut off some of the meat and reserve it for another project. Dont cut into the meat itself - the cuts only need to be a quarter of an inch deep. You can read one of my other guides to make preserved meat by clicking here. You can also use wood chips if you want, but you need to keep in mind that you might need to add them considerably more often than you would do if you used wood chunks. To achieve that caramelized sweet coating, you will need to keep a pineapple juice on a sprayer handy. When the fresh ham's internal temperature reaches 135F, loosely wrap the ham in aluminum foil. 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. Put all of the above ingredients in a saucepan and simmer over medium-high heat on your stovetop until the solids (sugar and salt) have dissolved completely. 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. It is okay if the temp is actually slightly below that as the meat will continue to cook by itself for a few minutes after you turn off the smoker. Smoke for 90 minutes to 2 hours. Check out our guide on the best meat slicers next if you want to turn your smoked fresh ham into lunch meat slices! Preheat your Traeger smoker to 250 degrees f. 2. The process is usually fairly simple to use. 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. Half ham is best when it comes to smoking since the smaller size makes the process easier. Before you start cooking you should learn how to choose the best ham and what to avoid when shopping for it. As an Amazon Associate I earn from qualifying purchases. LolWe got a whole, fresh ham - sometimes referred to as a green ham from a friends farm. Your email address will not be published. The process and methods are almost the same for the smoked ham. But believe me, it is definitely worth it in the end. If you are cooking Whole, Double the Ingredients. As an Amazon Associate I earn from qualifying purchases. But, if it is possible for you, I highly recommend it. 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. 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. All rights reserved. Timothy is a professional chef and the main man behind Carnivore Style. You should read the meat label to know better. 1) Mix all the ingredients together and stir them all until dissolved. Place the foil wrapped ham back on the cooking grate and continue smoking. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. Put the ham on the smoker after its been seasoned and the smoker is at 225 degrees Fahrenheit. Recipe Instructions Rinse ham and dry completelySlice half-inch into ham to create a criss-cross patternPlace ham in foil dish and into smoker at 225 degreesMix brown sugar, apple juice and molasses in a saucepan 4.4/5 (163) Servings: 6 Any spray bottle will do. While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. Turn Traeger temperature to 325 degrees. Place the ham back on the grill and continue to smoke until it reaches an internal temperature of 165 degrees at the center. It is optional but I recommend it. I have a couple of questions that I would greatly appreciate your advice. If youre using a charcoal smoker, light your charcoals and place them in the smokers rack. Even the oldest surviving Latin prose from the first century BC has instructions on preparing ham! You have to be careful as there is a high possibility of drying out the meat. Using a sharp knife score the outside of your ham in a criss-cross pattern, about 1/2" deep. Remove the pot from the heat and set aside until ready to serve. 2 questions: 1) What are your thoughts using apple pellets for my Traeger and 2) Can you share the specifics of your glaze recipe? While the brining liquid is cooling, prepare ham by placing it, unwrapped, into a clean bowl or cooking pan. T-Bone vs Porterhouse Steak Whats the Difference? You can get premade rubs at the grocery store if you wish, but making one yourself allows you to better customize the flavor to your liking and usually tastes better overall. One more question: I was wondering if we can smoke longer and make it more like a pulled pork? This saltiness also helps with smoking a fresh ham since it retains the flavor of the meat. Once the ham has rested, carve into it, serve, and enjoy! The time needed to brine or cure a fresh pork ham totally depends on the size of the meat cut. Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. With the help of a sharp knife, cut a diamond pattern into the skin, approximately 1/4 deep, being very careful not to cause the meat. 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. I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. Its important to know how curing ham is done and how to make the brine. 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. Follow four crucial steps for delicious smoked ham. After 45 minutes to an hour, lift the lid and dab on some more mop sauce. Butcher Paper vs Parchment Paper: Whats the Difference and What to Choose? Has been grilling for as long as he can remember. The Ultimate Double Smoked Ham Recipe Elevates Any Holiday . Related: What's the Average Shelf Life of Smoked Meat? Notify me of follow-up comments by email. Hello Sarah, I can confirm that this guide is for fresh, raw ham. Step 2. Can you smoke a ham that is already fully cooked? Once you have gathered all the ingredients, its time to start preparing the ham. Brush the prepared glaze onto the ham every 20-30 minutes. Brining and curing a fresh ham is totally an optional step to this recipe. Thanks, Hello Tom, Actually, I have forgotten to mention the exact size for the ham and only have taken as a reference as a whole or half ham, which is about 12-15 lb. Turns out great and super easy. If the meat floats on top of the mixture, use a plate on top to keep it submerged. 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. 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. 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. 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. When you click these and purchase products from it, we may receive a commission. 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. Its now time to prepare your smoker. Again, read the label carefully before picking. So, next time you smoke a ham, stay away from pre-brined and pre-cooked ham - only pick a cut of fresh, raw meat. Typically, for every two pounds of fresh ham, youll want to leave it inside the refrigerator for one day. Add the pineapple juice, brown sugar, Dijon, soy sauce, cinnamon, salt, and cloves to a medium saucepan. Learn more about our process. Youll need to smoke the ham at 190 degrees Fahrenheit. 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. Maybe by reading it, you can get some tips and tricks. 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. 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. 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! What is the Difference Between a Picnic Ham and a Smoked Ham? 2 days ago pelletsmoker.net Show details . If you shop at your local supermarket, chances are the cut will be smoked or cured beforehand. This just means youll have to skip the curing process, which could sacrifice some flavor. They are typically more beige or pale pink in appearance, kind of like a fresh pork roast. This will ensure that the ham comes out of the Traeger at the right temperature. As for the duration, I recommend leaving the ham more than 24 hours into the brine mixture. Hello Eric, Thanks for visiting my site. The second reason is that it creates more surface area for the rub and seasoning to absorb in. Good Luck and Thanks for visiting my site . Don't buy a super-salty ham. Its a giant piece of fresh ham, and that way I could freeze some of the shredded meat to make meals off of later. Chop cranberries coarsely. If you choose to inject, the ham will have more moisture and a lighter flavor. . 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.. This piece extends into a portion of the pigs shoulder. This will be my first attempt at smoking a ham and I find your instructions very helpful. I have actually written a full guide on how to make pulled pork at home. Good Luck . This is a good example of a custom fit smoker that fits over smoke chimneys and shelves if you need it to. 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. To inject the ham, mix the injection recipe ingredients we listed above in a saucepan. Your email address will not be published. Place the ham carefully on the grill and shut the lid. . You can also add a pinch of freshly ground black pepper if you wish. So, if you want to learn the best way to smoke ham, keep on reading. How do keep it moist? That being said, we always recommend to cook to an internal temperature of 165 degrees, no matter how long that takes. Set your electric smoker to the desired temperature, making sure that you maintain it at all times. I plan to smoke a fresh ham for Easter. Insert the probe into the thickest part of the ham, avoiding the bone. If you have questions, feel free to drop a comment and I'll answer as quickly as I can. Now you know exactly how to smoke a fresh ham, so its time to take on the challenge. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. Blend half the water (12 cups), kosher salt, sugar, pink salt, peppercorns, bay leaves, and mustard seeds together in a large stockpot. You wont believe the difference it makes. 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. Master meat in the kitchen with our team of meat masters and our three FREE e-books. 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. As for reheating it using the Oven or Grill on indirect heat method. Preheat Traeger smoker to 325 F. Arrange bacon into a rectangular lattice on a piece of parchment paper. Is it water in a bowl with a cover with holes placed on the grill? 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. Thanks!! This can be an advantage for those looking to cook with ham, as cured ham is already heavily seasoned with salt prior to your uses for it in the kitchen. Cooking you should read the meat meat floats on top to keep it in the mixture depending the. Ham saw to make pulled pork at home, takes 15-20 minutes per pound of meat masters and our free. 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Almost the same for the duration, I recommend leaving the ham, keep on reading turn your fresh! Picnic ham and I find your instructions very helpful, loosely wrap the ham will more...