How much water? Preheat your Traeger smoker to 250 degrees f. 2. Thank you! Before you start cooking you should learn how to choose the best ham and what to avoid when shopping for it. 4 days ago amazingribs.com Show details . As for the duration, I recommend leaving the ham more than 24 hours into the brine mixture. After the internal temp reaches 165 degrees F, take it off the grill to rest, but leave the foil on. Combine all three into a small saucepan. Monitor the temperature carefully until you reach 160 degrees, then remove the ham from the grill. Finding a smoking ham in your grill is more challenging than you think. Has been grilling for as long as he can remember. Simmer the sauce over medium heat for 8 to 10 minutes until slightly reduced. The first thing you should do is take a knife and cut long slits, creating a diamond pattern across the entire ham skin. The best smokers on the market are designed to regulate the temperature for you and have a side table for all your smoker accessories. . Also, if the packaging states this, it will not be a cured ham. You have to be careful as there is a high possibility of drying out the meat. Brining your cut will make it even juicer and tastier as brine plays an important role in retaining moisture as the meat cooks. Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. This Thanksgiving I smoked a Turducken. Rinse the ham thoroughly under cold running water and pat dry with paper towels. Hi Kendrick, Smoked a half raw, uncared ham for Easter dinner following your directions. Thats a bit high. Dont do it more often than that, because you would have to open the lid multiple times and lose your temperature and smoke. Allow to cool. Place the ham directly on the smoker, cut-side down. One of the best things about smoking a ham on a Traeger is that you can prepare the ham all at once. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. The last part that comes in the process of how to smoke a fresh ham is to let it rest. 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. 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. So, if you want to learn the best way to smoke ham, keep on reading. Once the temperature reaches 225 degrees, put the meat in the smoker, and shut the lid. As we found our ham dry and a little over done. After injection, let the ham rest for a moment to cool. If you have questions, feel free to drop a comment and I'll answer as quickly as I can. [1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. Its entirely up to your preference. 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. Prepare the ham. Just make sure your smoker stays at the range of 220-230F. For ham, I suggest you keep a 225-230F cooking temperature and cook the meat until it reaches a 140F internal temperature. 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. Unlike the smoked holiday staple, this pork tastes like loin, but crisps up like belly. Therefore, it is wise to use your time efficiently. We do this for a couple of reasons. Stir in remaining ingredients; cook 5 minutes longer. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. Take your holiday ham to the next level by giving it a healthy dose of smoky flavor and an irresistible mustard sauce. Give the ham a light coating of the mop sauce and close the lid. Once you have reached the desired temperature of 190 degrees Fahrenheit, remove the ham from the grill, but dont take off the tinfoil. 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. 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. Each stage helps infuse the pork with rich flavor and moisture. This lets the meat fibers relax and become more tender, as well as retain more juices that would otherwise be lost while cutting it. There is not much detail what the water is or how it is used. I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. What I personally do is put water in a simple aluminum container without adding anything. Maybe by reading it, you can get some tips and tricks. This creates more surface area for the spice rub to cling to, as well as help the skin to crisp up better. If you would scroll down, on the FAQ section actually I recommended to smoke to 160F. Two popular hams are picnic hams and smoked hams. This is the same as you would do with a pork loin, turkey breast, or steak. Add the cold mixture to the meat. Even coated with the mustard and rub? Cook over very low heat, stirring constantly until the sauce is thick and smooth. Pre Heat your Traeger Grill to 180 degrees and load with your preferred pellets. Timothy believes that a good steak is a great conversation starter, and his love for food eventually brought him to start Carnivore Style, a website designed for meat lovers and all things meat-related. How to Cook Smash Burgers: Step-by-Step Recipe, Fingerlicking-Good BBQ Appetizers for Your Party to Become a Hit. You want the cuts to only go about a quarter of an inch deep, and take care to not cut into the meat. To begin the curing process, you first need to whip up a curing brine. 3) Keep the mixture and pork in the fridge until done. This is a good example of a custom fit smoker that fits over smoke chimneys and shelves if you need it to. Make the glaze. As for reheating it using the Oven or Grill on indirect heat method. I suggest you to closely watch the temperature with a cooking thermometer, so you can have an idea of what is going on. Hello Sarah, It depends on your taste. As for preserving the meat, I recommend a 160F for Fresh Ham if you are planning to preserve it. The mustard is primarily in place to make sure that the dry rub will stick well to the fresh ham while it smokes. The Ultimate Double Smoked Ham Recipe Elevates Any Holiday . Blend half the water (12 cups), kosher salt, sugar, pink salt, peppercorns, bay leaves, and mustard seeds together in a large stockpot. Hes an advocate of the carnivore diet, an athlete, and a pure health enthusiast. Similar to a steak, allowing the ham to rest lets the juices redistribute away from the center of the meat. If your ham contains little sodium, it could cause the entire ham to be flavourless. Insert a clove into each diamond shape, if desired. I plan to smoke a fresh ham for Easter. Related: What's the Average Shelf Life of Smoked Meat? Step 4. Butcher Paper vs Parchment Paper: Whats the Difference and What to Choose? Before we begin the smoked ham process, we first have to ensure we pick the best cut. The ham should sit on a roasting pan and then on the cooking grate of the smoker. 1) Apple is actually the strongest of the fruit woods and has a sweet & fruity smoke. Its important to know how curing ham is done and how to make the brine. Carnivore Style does not provide medical advice, diagnosis, or treatment. 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. 2) As for the glaze, there are a lot of variation to try. Once you see this red, it is time to add soaked wood chunks. It allows you to turn food into a work of art. Please, have in mind that you should cure/brine the pork ham only if its fresh and not partly cooked or previously brined. It works with natural gas or propane, and with no special cleaning required. 7. This will be my first attempt at smoking a ham and I find your instructions very helpful. You should let the heat rise and wait for the smoke to achieve a blueness in color - this gives a clean smoke flavor [2]. Ensure you inject the ham evenly, not missing the center or spots close to the skin. I specialize in healthy, flavorful recipes that are easy to make at home. Lets have a look at how to smoke a fresh ham the easy way. Im happy with the time to weight cooking time(roughly 10 hours) and Im looking at doing a rub and glaze also. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. Put the ham on the smoker after its been seasoned and the smoker is at 225 degrees Fahrenheit. Also, the drippings can drop in the water during smoking and eventually turning into moisture for the smoking ham. Add more water if the mixture seems too thick. Close the lid. 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. Add coals or adjust your air ducts as necessary to get the temperature right and consistent. Our meat has not been cooked and came directly from the butcher. So keep it in the mixture depending on the size of the ham. There are hundreds variations of glaze recipes online, so anything will work great. I wouldnt consider dry when cooked at 190F, especially if you have basted during the cooking session. 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 . The author recommends a temp of 165-170. Leave openings at each end so that the ham will still have exposure to the smoke. 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. I explain in detail all the process you should follow. Bake the ham at 325 degrees Fahrenheit for 15 to 18 minutes per pound. If you have the time and want to go a little bit extra in flavor and moisture for the maximum results, then you should try brining it. Place your ham, cut side down in a tinfoil lined baking pan. However, the majority of uncured meats we purchase in stores and markets are fully cooked before they hit the shelves. The Best Braised Short Rib Beef Stew (Our Secret Recipe), Fresh & Easy Review (Tried for a Week) Heres What to Expect, How Long Can Ham Sit Out? Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. If you are cooking Whole, Double the Ingredients. Be sure to get the rub inside of the slits just cut into the skin. This just means youll have to skip the curing process, which could sacrifice some flavor. 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. Some studies have found that the smoke produced by the Traeger is similar to traditional smoky flavors. So, next time you smoke a ham, stay away from pre-brined and pre-cooked ham - only pick a cut of fresh, raw meat. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. Use a sharp knife to score the fresh ham with diamond shapes across the top. This will add some flavor, but the main reason for this step is to help the rub cling to the ham. First, it the slits will make it easier for the outside of the ham to crisp up when it smokes. Check out our guide on the best meat slicers next if you want to turn your smoked fresh ham into lunch meat slices! Heres a list of everything youll need to smoke your fresh ham: Smoking a fresh ham is a time consuming process, so I always like to maximize efficiency with my time. Slice and enjoy. The heat causes the ham to cook differently than it does when you grill a ham on the grill. I cooked the turkey indirectly in a pan .Can I cook the ham the same way ? 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. To inject the ham, mix the injection recipe ingredients we listed above in a saucepan. You can control the temperature of the masonry grill by selecting your desired temperature. Here are 4 simple steps on how to smoke a fresh ham. The whole ham is sold in two portions: the shank and the butt. Hello Dennis, Actually, it depends on what level of brining you prefer. Do you need a brine? You dont need to cure your ham before smoking. Sign Up. Don't buy a already fully cooked ham. 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. Season the ham with the Traeger Pork & Poultry Rub. If you need to smoke more than half ham, you can purchase whole ham and ask your butcher to cut it in half. You may end up cooking it one day before Christmas dinner. You state the advantages of brining yet no recipe, technique, timing, etc. Carnivore Style may contain affiliate links. The recommended temperature would be 16-170F but for some people 190F may seem still okay and not consider the ham dry. Are You Going To Try Our Smoked Ham Recipe? A picnic ham is a cut of pork from the upper portion of the foreleg. SMOKE IT. A very large ham can take up to one week to get fully cured. This will in turn make the entire fresh ham much more tender and juicy when its time to eat. Thanks Also, have you ever injected with an apple juice injection? I personally have tried pecan and hickory. If you want, you can leave it on but will definitely impact the smoke flavour. Dont know if it was beginners luck but the turkey really came out good . Get in touch in the comments section below or email us to let us know how your smoked ham adventure went. However, just like when you brine ham, it is worth the wait as it offers delicious results. Serve with mustard sauce. This will come from the leg of the pig and will be boneless. [& Guide To All Types], How to Clean Cast Iron Grill Grates Routine Cleaning & Rust Removal, 8 Ideas For How To Use Smoked Pork Shoulder. As is with every smoking adventure, you should avoid opening and closing the smoker unless you have to. You should leave openings on the ends so that the ham will continue to get exposure to the smoke. Because it doesnt come from the back leg, it is not considered a true ham. Timothy is a professional chef and the main man behind Carnivore Style. Ham - Wikipedia Good Luck and Hopefully these tips help you. Thanks! Required fields are marked *. You need to check the fresh ham every couple of hours and spray some apple juice or cider on it. Do this until the meat thermometer reaches a temperature of 140 degrees Fahrenheit. You wont believe the difference it makes. As I mentioned before, you can either use your favorite rub or the one I listed above. 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. Also, you should cure/brine this type of meat only if its fresh and not partly cooked or previously brined. Place the foil wrapped ham back on the cooking grate and continue smoking. Allow the heat to rise to a temperature of approximately 225F, which is not perfect temperature for smoking a ham. Is there anything I need to change from your suggestions? When learning how to smoke ham, you learn quickly that deciding to smoke a fresh ham as opposed to a cured ham is going to greatly impact the flavor of your meat. Remove from heat and let it cool. Hi Kendrick, Just got into smoking as I smoked a turkey( ON WEBER GAS GRILL) this past Thanksgiving . If you used this recipe, Id love to hear how it turned out! 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. How long you need to leave your ham depends on how big your ham is. What I can suggest you is to preheat and wait for a little bit before putting the meat inside. Any spray bottle will do. Youll want to coat the whole uncooked hams with a light layer of mustard. Smoke Your Fresh Ham. Transfer to a food-grade spray bottle, if desired. Good Luck . Hello Sarah, I can confirm that this guide is for fresh, raw ham. T-Bone vs Porterhouse Steak Whats the Difference? 1 Teaspoon whole cloves. Your email address will not be published. Heres how to do it safely and to ensure the best results. The size of your ham will determine how the ham cooks. Were pellet grill beginners, so we might do some things wrong - but were learning every day. fresh ham The Traeger can also make pizza and other foods taste smoky. You state IT of 190F for finished temp. The rule of thumb for how long to smoke a fresh ham per pound is 20-30 minutes per pound. Check us out on our social media:https://www.instagram.com/lojoeoutdoors/?hl=enhttps://www.facebook.com/Lojoeoutdoors-102788921270437/ You can check this, this & this guide for more detailed instructions and other things to have in mind. Some smoked hams are fully cooked but people often mistake uncooked hams for the cooked variety. Every other reference I can find recommends 145. Add the vinegar and whisk well to combine. (8-10 lb) fresh ham with skin-on, preferably with shank portion. Place the foil wrapped ham back on the cooking grate and continue smoking. Youll need to smoke the ham at 190 degrees Fahrenheit. 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. As such, you should insert your meat thermometer into the deepest part of the ham when you are about 2/3 of the way through the calculated time. Good Luck and Thanks for visiting my site . Just remember to make sure that you pre-heat the Traeger before you start smoking the ham. fresh ham needs to cure 4 days for the fullest flavor--plenty of time to put together the rest of your menu. Then, using a sharp knife, slice it along the fatline. A very large ham can take up to one week to get fully cured. With your ham fully seasoned, place it on the grates and close the lid of the smoker. We wont rent or sell or spam your email. Mix 1 cup of pineapple juice with a tablespoon of brown sugar. In general, it is needed 15-20 minutes per 1 pound of meat. If you want to smoke a ham, youre going to need patience. 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. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. To do the job right, you'll need to start with a spice rub. 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. 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 do this while you prepare the ham so you speed up the process. 1 teaspoon allspice 1 cup apple juice Instructions Preheat your smoker to 325 degrees for 15 minutes, using hickory pellets. Hello Ben, Actually, I have never tried cold smoking it the night before. Read recipe notes submitted by our community or add your own notes. What kind of wood learned to use? Set the ham on a rack in a roasting pan. We promise! 1 (8-10 lb) fresh ham with skin-on, preferably with shank portion. If youre wondering how long to smoke a fresh ham, the answer is it depends. So how do you smoke a fresh ham? Smoke at 250 until the internal temperature gets to 140 degrees, then apply your glaze of choice (recipe for the one we used below). Once youve collected everything you need, we can now get started with the process. Stir in the remaining 12 cups of cold water. When your ham hits an internal temperature of 145F, briefly remove it from the smoker and wrap it loosely in aluminum foil. You don't need to use aluminum foil to smoke a ham. Franklin Barbecue: A Meat-Smoking Manifesto. How to Smoke a Fresh Ham Complete Guide. 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. Brine the ham: In a container large enough to hold the brine and ham, combine kosher salt, curing salt, brown sugar, and water. If you choose to inject, the ham will have more moisture and a lighter flavor. Heat the Traeger, or whatever smoker you are using, to 250 degrees and place the ham directly on the cooking grate. Is this something that you would recommend for smoking a 13lb half ham? 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. You can choose from pellet, charcoal, and propane smokers. Bring to a boil. 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. Once returned to the grill, you no longer need to baste the meat and can just let it smoke, checking for temperature until it reaches 160-170 degrees. A fresh raw ham generally requires around 15 to 20 minutes per pound to become fully smoked. We are planning to smoke a 13 lb RAW ham on Christmas Day. Anyway, I corrected the text now. The recommended smoking time for ham is about 5-7 hours at a smoking temperature of 220-230F for a 12-15 lb cut. Therefore, it can be eaten right from the refrigerator. To begin, start preheating your smoker early on so you waste as little time as possible. Smoke for 90 minutes to 2 hours. After you do so, youll want to apply a good amount of rub to your ham. If you cant get your hands on raw ham, cured whole or cured half is fine too. As for the cooking ham in indirect heat, I think is totally fine. Remove from heat and stir in the butter. Step 1: Prepare Your Meat. Continue cooking until the internal temperature reaches 135F. Close the lid and smoke the ham for 2 hours. The rule of thumb for ham is 20 minutes per pound, but were really just cooking to an internal temperature of 165 degrees. The size of the ham is also an important aspect. I have actually written a full guide on how to make pulled pork at home. It is only there to ensure the rub sticks to the ham as it smokes and it wont affect the flavor. Im Brian Danny Max, a chef and a writer at cookingtom.com. 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. If you choose to inject, the ham will have more moisture and a lighter flavor. Preheat your smoker to 225 degrees. 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. Before you start smoking a fresh ham, you need to gather your ingredients and tools. It will cure at around 2 pounds per day. However, reaching this temperature requires quite a bit of patience because you dont want the skin of the ham directly exposed to heat the entire time because this will destroy your rub. This creates more surface area for the outside of the foreleg and to! Email us to let us know how your smoked ham process, which is considered. Ham on a rack in a tinfoil lined baking pan with skin-on preferably... Wait for a 12-15 lb ham will take somewhere between five and seven before! But the turkey indirectly in a simple aluminum container without adding anything the recommended smoking time for ham is an... The answer is it depends full guide on the smoker, cut-side.. If it was beginners luck but the turkey really came out good your. Very large ham can take up to one week to get the rub inside of the masonry grill by your... 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The cooked variety section below or email us to let us know how your smoked ham adventure went pre-heat Traeger... Type of meat a sweet & fruity smoke not consider the ham will take somewhere between five and hours. Pellet, charcoal, and shut the lid multiple times and lose temperature! Much more tender and juicy when its time to eat take a knife cut. Very large ham can take up to one week to get fully cured five and hours!