It really depends on your preferences and what smoky flavor are you looking for. Blend half the water (12 cups), kosher salt, sugar, pink salt, peppercorns, bay leaves, and mustard seeds together in a large stockpot. 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. As for the temperatures, in the oven, you should reheat it on 300-325 until it reaches an internal temperature of 140F (it may take about 10 minutes per pound or about 1h & 20 mins for an 8-pound ham). I personally have tried pecan and hickory. Cook over very low heat, stirring constantly until the sauce is thick and smooth. Your email address will not be published. Bring to a boil. This just means youll have to skip the curing process, which could sacrifice some flavor. The size of your ham will determine how the ham cooks. Place the ham in the smoker uncovered. Hello Bengie, It sounds really awesome, I havent heard this method before but I will definitely try in the future. Remove all of the netting and wrapping from the ham and lay the ham in a large foil pan. 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 Do you need a brine? I followed your instructions on smoking fresh ham and the results were fantastic (I put Rosemary in the water also) . 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. Theres a list of items you have to prepare before you smoke the ham. Place in a preheated smoker, uncovered for one hour. Some people prefer to smoke the ham with a lid. Disclamer FuriousGrill is reader-supported. Insert a clove into each diamond shape, if desired. Leave the foil open at the ends to allow the smoke to penetrate the meat. Its essential to let the ham rest for approximately 30 minutes before cutting it. I wouldnt consider dry when cooked at 190F, especially if you have basted during the cooking session. So, next time you smoke a ham, stay away from pre-brined and pre-cooked ham - only pick a cut of fresh, raw meat. Hello Dennis, Actually, it depends on what level of brining you prefer. That being said, we always recommend to cook to an internal temperature of 165 degrees, no matter how long that takes. There are people who smoke a pre-cooked ham, thats why I included that sentence. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. Enjoy! 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. 7. Cook for one hour. Its important to know how curing ham is done and how to make the brine. You can control the temperature of the masonry grill by selecting your desired temperature. Every time the door opens, youre letting vital temperature escape, which in turn affects the smoking process. Step 1: Prepare Your Meat. Dont do it more often than that, because you would have to open the lid multiple times and lose your temperature and smoke. Stir to dissolve the salt and sugar. 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. 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. Its a giant piece of fresh ham, and that way I could freeze some of the shredded meat to make meals off of later. A very large ham can take up to one week to get fully cured. Sign Up. Because it doesnt come from the back leg, it is not considered a true ham. Thanks for joining me on the journey to Own the Grill. 3. The charcoal also helps keep the meat moist. Do this until the meat thermometer reaches a temperature of 140 degrees Fahrenheit. So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. 4 Smoke Reduce the heat of the grill to 200-220F. Preheat your smoker, then let the heat rise and smoke curate. To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. As we found our ham dry and a little over done. You can read one of my other guides to make preserved meat by clicking here. The process is usually fairly simple to use. Remove from heat and stir in the butter. Place ham in a grill safe pan, flat side down. If you want to go for a simple recipe, just mix 1 cup of brown sugar with 2 tablespoons of water until the sugar dissolves. 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. Add coals or adjust your air ducts as necessary to get the temperature right and consistent. What is the Difference Between a Picnic Ham and a Smoked Ham? 5 Enjoy Remove from the grill and let rest, tented, for 10-15 minutes. Bring to a gentle boil and stir until the salt and sugar have dissolved. After only a few minutes, the coals should have ashed over on top. Learn more about our process. While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. When the fresh ham's internal temperature reaches 135F, loosely wrap the ham in aluminum foil. The wood chips can be added when necessary to keep the smoke flow going. We have found that a half ham cut works best because it has more surface area and the smoking and seasoning are more effective. 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. The shank is usually cheaper since it contains a large bone, but it has more meat than the butt. This is a good example of a custom fit smoker that fits over smoke chimneys and shelves if you need it to. Place the ham in a foil pan. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. Don't buy a super-salty ham. I think it will work great even for the 13lb Ham. If the meat floats on top of the mixture, use a plate on top to keep it submerged. Heat the Traeger, or whatever smoker you are using, to 250 degrees and place the ham directly on the cooking grate. I will add the size in the article shortly. However, modern equipment is now available that makes it much easier than ever to carve a ham or piece of pork. 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. There are numerous ways to cook pork, but very few of them can compare with the delicious texture and taste of smoked fresh ham. 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. Hope it helps and Good Luck. Sir Kendrick, You have provided so very much great information, thank you. Here are 4 simple steps on how to smoke a fresh ham. Like preheating the smoker? I plan to smoke a fresh ham for Easter. We're a news, analysis, and opinion platform for everything related to the carnivore diet and lifestyle. Brining your cut will make it even juicer and tastier as brine plays an important role in retaining moisture as the meat cooks. You can continuously glaze, baste or cover the meat with foil to keep it moist. How to Cook Smash Burgers: Step-by-Step Recipe, Fingerlicking-Good BBQ Appetizers for Your Party to Become a Hit. So keep it in the mixture depending on the size of the ham. Also, if you live in a cold country, you will need to light up the smoker a bit forward as the weather may impact the temperature. 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. 2) As for the glaze, there are a lot of variation to try. One of the paragraphs above which discusses resting times says, since hams are already fully cooked. Carve, serve, and enjoy! Continue smoking an additional 30 minutes or until the ham reaches 140 degrees F and then remove. First, it the slits will make it easier for the outside of the ham to crisp up when it smokes. If you choose to do this step, youll notice your ham is a lot more tender and light in flavor than it is without. How much water? You can also add a pinch of freshly ground black pepper if you wish. Follow four crucial steps for delicious smoked ham. This contributes to a tender cut when you cut the meat. This grill allows you to smoke the ham and other meats, as it features charcoal. How Long To Smoke A Ham? However, the majority of uncured meats we purchase in stores and markets are fully cooked before they hit the shelves. 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. Butcher Paper vs Parchment Paper: Whats the Difference and What to Choose? This will caramelize the crust and add to the delectability of the ham. 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. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Place the ham back on the grill and continue to smoke until it reaches an internal temperature of 165 degrees at the center. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. [1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. 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. [Should You?]. Brine the ham: In a container large enough to hold the brine and ham, combine kosher salt, curing salt, brown sugar, and water. Hello Ben, Actually, I have never tried cold smoking it the night before. 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