Preheat your smoker to 225 degrees. Close the lid and smoke the ham for 2 hours. When it comes to smoking the ham, some prefer to smoke the ham without any seasoning. 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. If the packaging includes a statement indicating that it needs cooking, it should also display cooking directions. Transfer to a food-grade spray bottle, if desired. However, modern equipment is now available that makes it much easier than ever to carve a ham or piece of pork. 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. Preheat the smoker to 225 degrees. Cured ham is the best way to retain all that porky goodness. Butcher Paper vs Parchment Paper: Whats the Difference and What to Choose? What do you recommend for a brine solution, and how long do you brine it? 2. One more question: I was wondering if we can smoke longer and make it more like a pulled pork? Otherwise, it turned out well. Have you ever tried that? But, if it is possible for you, I highly recommend it. Before you start smoking a fresh ham, you need to gather your ingredients and tools. Its also important to check in often in order to make sure that you are temperature remains constant. If you are cooking Whole, Double the Ingredients. While your smoker heats up, its time to prepare the ham. 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). So, if you want to learn the best way to smoke ham, keep on reading. You can also add a pinch of freshly ground black pepper if you wish. Once the temperature reaches 225 degrees, put the meat in the smoker, and shut the lid. Im here to talk about food and cooking, and to share some of my favorite recipes with you all! Smoked Baked Potatoes Recipe: Its Classic for a Reason! Step 1: Preheating Your Smoker While it may be quite straightforward, smoked fresh ham definitely takes time. 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. Bring to a gentle boil and stir until the salt and sugar have dissolved. How long you need to leave your ham depends on how big your ham is. Smoked meat is only as good as what it's flavored with. The first thing you should do is take a knife and cut long slits, creating a diamond pattern across the entire ham skin. As for the cooking ham in indirect heat, I think is totally fine. Preheat your Traeger smoker to 250 degrees f. 2. Thank you for your great guide. Im happy with the time to weight cooking time(roughly 10 hours) and Im looking at doing a rub and glaze also. I removed it for the last hour or so and it came out fabulous. Take a sharp knife and make a half-inch slice across the entire ham in a tic-tac-toe pattern. Remove from heat and let it cool. Do you have recommendations on the reheating process? 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. Any smoked ham needs to reach an internal temperature of 190F in order to be considered ready to eat. Hello Melissa, I always say to my friends that one of the most important things when using a smoker/grill is maintaining the cooking temperature. Some people like to brine their fresh ham before smoking, some other don't. 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 Timothy is a professional chef and the main man behind Carnivore Style. The Traeger is very safe to use. It will help prevent bacteria from growing on the outside of the cured ham when we smoke 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. Be sure to check in often to make sure your temperature is right. Related: What's the Average Shelf Life of Smoked Meat? Two popular hams are picnic hams and smoked hams. 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. Disclamer FuriousGrill is reader-supported. I typically do 2 hours for ultimate flavor. While you prepare your ham, you should preheat your smoker. Pro Tip: Dont open the lid unless you absolutely have to. Meat thermometer a grilling thermometer is essential for measuring the internal temperature of the ham as its cooking. Also, basting the ham as it heats will add extra moisture and improve the overall flavor of the meat. Does Uncured Smoked Ham Need to Be Cooked? Ham carving is a hobby that many people find exciting. Be sure to get the rub inside of the slits just cut into the skin. If you have questions, feel free to drop a comment and I'll answer as quickly as I can. This just means youll have to skip the curing process, which could sacrifice some flavor. You may end up cooking it one day before Christmas dinner. I specialize in healthy, flavorful recipes that are easy to make at home. If a more cured texture and appearance is desired, use a kitchen syringe to inject the brine into the ham, especially near the bone. Check the temperature without hitting the bone. Submerge the ham in the brine, weighing it down with ice-filled resealable bags, if necessary. Coat the outside of the fresh ham with your dry rub evenly and generously. Here are 4 simple steps on how to smoke a fresh ham. Next, you must wait until the temperature of the grill decreases to 325 degrees Fahrenheit. Press them in for good measure, then head outside to start cooking. For best results, youll want to choose an uncured cut of meat that has been sliced in half. 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). It depends on what you like and what are you trying to archive. The Traeger has a digital temperature gauge and timer, which is very convenient to use. Youll need to smoke the ham at 190 degrees Fahrenheit. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. Youll want to coat the whole uncooked hams with a light layer of mustard. 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. For this, I actually laid an olive oil soaked cheese cloth on top of it. You can also smoke the. Simmer the sauce over medium heat for 8 to 10 minutes until slightly reduced. Also add wood chips as necessary to keep a steady flow of smoke. Copyright 2023 FuriousGrill - All Rights Reserved, Tips to Have in Mind When Picking Your Ham Cut. We promise! Unlike the smoked holiday staple, this pork tastes like loin, but crisps up like belly. Yes, you can. The temperature of a raw ham when being smoked is as important as the length of time it should be smoked. Set your electric smoker to the desired temperature, making sure that you maintain it at all times. Place your ham, cut side down in a tinfoil lined baking pan. You need to check the fresh ham every couple of hours and spray some apple juice or cider on it. Mix 1 cup of pineapple juice with a tablespoon of brown sugar. 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. Kendrick is an outdoor cooking enthusiast, living in Kansas. Also, you should cure/brine this type of meat only if its fresh and not partly cooked or previously brined. This content contains affiliate links. When preparing smoked hams, youll want the smoker to run at 225 degrees Fahrenheit. Im here to help you learn how to cook, and to show you that its not as difficult as you might think! How should I best store and reheat my ham to preserve as much juiciness as possible? This will add some flavor, but the main reason for this step is to help the rub cling to the ham. Make the glaze. 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. People love ham because its salty. Place the ham in a foil pan. 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. Brush the prepared glaze onto the ham every 20-30 minutes. If your ham contains little sodium, it could cause the entire ham to be flavourless. How long do you smoke it? Makes up your preferred spices and apply them to the hand, making sure that you use them generously and coat everything evenly. Cook for one hour. Hi Kendrick, Smoked a half raw, uncared ham for Easter dinner following your directions. 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. 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. Place the heat on low and bring the ingredients to a boil. It will cure at around 2 pounds per day. Also, if the packaging states this, it will not be a cured ham. 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. After the internal temp reaches 165 degrees F, take it off the grill to rest, but leave the foil on. Anyway, I corrected the text now. 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. However, the majority of uncured meats we purchase in stores and markets are fully cooked before they hit the shelves. 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. This will in turn make the entire fresh ham much more tender and juicy when its time to eat. The reason we do this is to ensure we get a crispy outside when smoking our ham. All rights reserved. Your email address will not be published. Then, using a sharp knife, slice it along the fatline. Next, apply a generous coat of your dry rub and/or spices. However, just like when you brine ham, it is worth the wait as it offers delicious results. After that, rub in your spices using as much of the mixture as needed, rubbing it all over the ham to insure total coverage. 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. 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. Smoked fresh ham is a wonderful shareable main dish for any holiday or family gathering. Carnivore Style does not provide medical advice, diagnosis, or treatment. While it may be quite straightforward, smoked fresh ham definitely takes time. Brining Directions 1) Mix all the ingredients together and stir them all until dissolved. Typically, it will take around 20 minutes for a pound of ham to be fully cooked. Maybe by reading it, you can get some tips and tricks. 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