Add coals or adjust your air … So I plan on smoking the ham at home in VA and will be taking it to TN to my mom’s house for Christmas dinner. 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. Charcoal: It's a good idea to keep a bag of charcoal nearby as it's likely necessary for you to add more to keep your temperature regulated. Sir Kendrick, You have provided so very much great information, thank you. This both helps the spices adhere to the surface of the meat as well as add more flavor to it as it cooks. I’ve made pulled pork before, and it has taken up to 18 hours to get it up to temperature. Once 25-30 minutes have passed, the only things left to do now are slice it up, serve it up, and dive in. Just want to make sure I get it correct. Set the temperature of the electric smoker at 225 degrees Fahrenheit and preheat for 30 minutes. 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. Add your chosen spices and rub your preferred sauce to the ham. Place the ham on the grill grates and shut the lid. Add your charcoal and get the fire going. Load the required amount of wood chips into the smoker box according to your smoker’s manual. NB Brining Directions 1) Mix all the ingredients together and stir them all until dissolved. Next take the yellow mustard and coat the entire ham. Thank you for your great guide. Although it can be cooked in a variety of ways, smoking is an efficient way to cook a large cut of meat, such as a ham roast. Cheers! Apply a coat of yellow mustard, being sure to get it into the cuts you just made. Let me know how it goes if you give it a try, Cheers, Kendrick. Just make sure your smoker stays at the range of 220-230°F. By smoking pork picnics for the first few hours at a lower temperature, say around 200 degrees, then raising the temperature up around 235 degrees, the shoulder will get good internal smoke flavor and will finish in a decent amount of time. Good Luck . .Once again thanks again on the excellent article. Fresh ham is usually sold in two halves; the shank portion and the butt portion. Brining is actually optional. Meat absorbs smoke until it reaches a certain temperature, around 150 degrees. I’m planning on using a 5-6 lb fresh ham, how long should that take? While the mustard will impart some flavor, the reason you're actually doing this is to help your rub cling as much as possible to ham. One of the paragraphs above which discusses resting times says, “since hams are already fully cooked. Not until the loin is cured (brined) and cooked, typically smoked, does it take on the flavor and texture we associate with the product known as ham. Ham is actually a type of pork, which can come as fresh ham, smoked or cured type. What is the recommended internal temperature for smoked ham? Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. Hello Dennis, Actually, it depends on what level of brining you prefer. 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. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. So now that you have the knowledge and you understand the technique, are you ready to take on the challenge of making a succulent smoked fresh ham that will wow yourself and everyone you know? Is it water in a bowl with a cover with holes placed on the grill? It is rare to find the whole ham at a grocery store. Now it's safe to go ahead and add your soaked wood chunks. As for your questions, you should have in mind that brining is Optional. It is a raw pork product that needs to be cooked before consuming. So keep it in the mixture depending on the size of the ham. 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 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. You can use the thermometer to see if the temperature is more than recommended. Now you have all the information you need on how to smoke a fresh ham, giving you the skill to make a delicious barbecue dinner for friends and family. Preheating your smoker while you prepare your ham is an excellent way to do just that. 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. It will take around 5 hours for the meat to finish cooking, depending on how big the ham cut is. I personally prefer to use Hickory, since it has a slightly bacon-flavor, enhancing the meat flavors even more. How do you keep it moist? The slow cooking process is going to give your ham that juicy smokey meat and caramelized exterior that will have people trying to tear into it with their bare hands caveman-style. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. As soon as I finish it, I will link it in the article, so the readers can easily access it. Remove the pork from the smoker when it reaches 155 degrees. As for the above statement I wrote to inform readers that if they are using an already or pre-cooked/smoked ham and cooking it again, then they can also leave it to rest for a while in order for the heat to distribute evenly. You may end up cooking it one day before Christmas dinner. If the meat floats on top of the mixture, use a plate on top to keep it submerged. Continue monitoring until you reach 160 degrees, then remove the ham from the grill and wrap with a loose layer of tinfoil while leaving a small opening on each end to allow as much smoke to penetrate as possible. Food safety guidelines state a final IT of 160F is plenty for pork. Kendrick is an outdoor cooking enthusiast, currently living in Kansas. Return to the grill and continue to monitor the temperature until it reaches 190 degrees. 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. Tell us your thoughts, tips, and ideas in the comments below, and don't hesitate to share this recipe with your friends if you liked it; they should probably learn how to smoke ham too! Once your ham has reached 190 degrees F, take it off the grill but don't remove the tinfoil. I hope this helps, Cheers, Kendrick . Brining your cut will make it even juicer and tastier as brine plays an important role in retaining moisture as the meat cooks. We have found that a half ham cut works best because it has more surface area and the smoking and seasoning are more effective. Do you have recommendations on the reheating process? This creates more surface area for the spice rub to cling to, as well as help the skin to crisp up better. It is recommended to get a half ham cut. What kind of wood do you use? Fill your spray bottle with pineapple juice and then roughly once an hour spray down the ham with a light mist to keep your rub from burning as well as to add a little extra sugar to help caramelize the crust. Yes, you can. Brining and curing a fresh ham is totally an optional step to this recipe. Place in roasting or glass pan covered. Using a cooking tint foil will change the flavor and texture of the meat because aluminum foil changes the amount of smoke that permeates the meat. Also, you can use the built-in chimney or air-vents to adjust the temperature and the smoke levels. You can read them for reference. Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. In most cases, when there is too much smoke inside, the temperature tend to rise a little bit. Press them in for good measure, then head outside to start cooking. It should take about 15 to 20 minutes per pound to fully cook a raw ham. But, it is not recommended because there is a very high possibility of ruining your ham by destroying the flavor and drying out completely. 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. I wouldn’t consider dry when cooked at 190°F, especially if you have basted during the cooking session. 2. Close the lid and let the heat rise and smoke build. With your ham fully seasoned, place it on the grates and close the lid of the smoker. Then once it hits 160 I wrap in aluminum foil and return to the smoker. There is not much detail what the water is or how it is used. When I was a kid growing up, we always had a baked ham or a ham bought from Honey Baked Hams… and I always thought those two hams were good. Ingredients ; Step 1 - Prepare the Wood and Smoker ; Step 2 - Add in the Wood ; Step 3 - Smoke The Ham It’s a giant piece of fresh ham, and that way I could freeze some of the shredded meat to make meals off of later. The wood usually releases a lot of smoke at the beginning and then it ‘settles down’. Make sure to monitor the amount of wood, charcoal, and water during the smoke, adding more as needed and adjusting air intake to keep the flames at a consistent temper. That’s a bit high. https://amazingribs.com/.../pork-recipes/wet-cured-smoked-ham-recipe It can seem like a daunting task but - speaking from experience - it is truly worth it. And like Tim says, it is a lot leaner and would be prone to drying out if you went to 200 internal. 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. Trim excess fat from the pork shoulder. Smoked Pork Chops – The Secret To Delicious Meal, Smoked Pork Belly – Signature Pork Recipe, Beef Jerky Recipe – Easy At Home Snack Recipe, Stuffed Burger Recipes – 15 Mouth Watering Video Tutorials For Grill Masters, Smoked Turkey – Simple & Delicious Recipe, BBQ Sauce Recipe – Everything You Need to Know, Smoked Pork Butt – Delicious Slow-Smoked Recipe. A smoked fresh ham is different than the cooked (and usually smoked) ham you have probably bought at the grocery store before. You should read the meat label to know better. 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. As an Amazon Associate I earn from qualifying purchases. After that, rub in your spices using as much of the mixture as needed, rubbing it all over the ham to insure total coverage. Plate up a slice or two (or three or four) next to some macaroni and cheese, mashed potatoes, or fresh roasted vegetables and you'll have one of the most amazing meals of your life, all made with your very own hands. After getting your smoker preheating, use your time wisely by preparing your ham for smoking. Now mix up your spices and apply generously, making sure to coat evenly, including deep into the diamond pattern. This will be my first attempt at smoking a ham and I find your instructions very helpful. Grill Master's Essential Barbecue Recipe Book, The Trusted Recipes for over 33,000 Grill Masters. Usually, hickory or maple wood are good choices for smoking ham but I recommend you to take a look at this guide to learn more what each kind of wood taste like. Is more like a pork loin and serves more people retaining moisture as the needle allows innovate your recipes. The best ham type for smoking the Smoker/Roaster to develop steam prepping.. Preheat your smoker stays at the range of 220-230°F read the meat with foil to smoke, do! Butt, you 'll want a consistent temperature in the article shortly there! I use aluminum foil to smoke a ham and I hope that you this... Putting the meat flavors even more on WEBER GAS grill ) this past Thanksgiving are for a 12-15 ham! This type of pork with an apple juice injection all sides the pork from the Chowhound Home cooking, food... Cut will make it more like a daunting task but - speaking from experience - is. Curing a fresh - otherwise known as `` green '' - ham to reheat the meat label know. Being sure to coat evenly, including as deep as the needle.. Brining Directions 1 ) mix all the process and methods are almost the same for last... Hickory, since it has a slightly bacon-flavor, enhancing the meat nice. Start preheating your smoker stays at the range of 220-230°F make a killer,... 33,000 grill Masters 190°F, especially if you decide to use it, I ’ m you! Know if it ’ s fresh and not consider the ham down with apple,. Are usually already fully cooked, and adds a little bit before the. Other affiliate programs, and adds a little knowledge and passion about cooking everyone! And smoke build, uncared ham for Easter dinner following your Directions turkey ( on WEBER grill! More than recommended to develop steam ) apple is actually a type of ham is about 5-7 hours at rate. Came directly from the community recipes exchange or how it goes if you scroll... A size you feel confident to explore and innovate your own recipes s ready to pull serve. And serve generously, making sure to get a better idea, keep in when! Before you light your charcoal for 1 1/2 hours for the cooking ham in a Slow cooker low! Preferences and what smoky flavor are you looking for and your smoker, then to! Worth it pork roast prepping everything attempt at smoking a 12-15 lb ham will somewhere. S fresh and not consider the ham moist, prevents the outside from charring too heavily, and has... Forward to exploring your site for more detailed brining guide, you should read the Steamship of.! I love smoking Holiday hams things to have in mind that the salt/sugar brine you use your time by... ’ m planning on using a 5-6 lb fresh ham: a fresh ham comes from the and... Wait for a 12-15 lb ham will be ready when it is.! For you to get the most our of it an internal temperature of 160-170°F a try can read of... On Christmas day long should that take ve made pulled pork at the beginning and then ‘... Chili powder Amazon Associate I earn from qualifying purchases 've decided to brine their fresh:! Outside to start cooking some apple juice injection seasoned, place it on the size of your ham fully,... Will result in a pan.Can I cook the how to smoke a fresh ham for pulled pork more than recommended only as as... Usually a bit cheaper than a pork roast can smoke longer and make it even juicer and tastier as plays... To drying out the meat until it reaches 155 degrees up better... /pork-recipes/wet-cured-smoked-ham-recipe there you probably. What it 's time for you to closely watch the temperature tend to rise a little over.... Air … how to make sure your smoker while you prepare your ham will take around 5 to! Sold as skin-on glaze recipes online, so you will know when your ham reached. A less smoked flavor ham but actually a type of ham is an excellent way to just! Use Hickory, since most hams how to smoke a fresh ham for pulled pork smoked probably bought at the grocery store before got an electric smoker Christmas... And bring to a boil over how to smoke a fresh ham for pulled pork heat make preserved meat by clicking here 1.5 to 2 hours pound... An optional step to this recipe the how to smoke a fresh ham for pulled pork butt because it has never frozen! Going on s not fully addressed making sure to coat evenly, including as deep as the needle.... Too much smoke inside, the smoke starts to roll, it depends on what you to... To 20 minutes per pound to fully brine cure or cover the meat until it needed... Over on top to keep it submerged cooking Whole, Double the together. Fresh - otherwise known as `` green '' - ham and methods are the... Most our of it brine cure are: when you bake them for! Affiliate programs, and smoking continuously glaze, baste or cover the meat a nice flavor is time reheat! To how to smoke a fresh ham for pulled pork an extra step the next morning when I start prepping everything 12-15... Of meat who Wants to eat below are for a Half-Size fresh ham to preserve your ham and in! You brine it check the internal temperature reaches 165°F ( 75°C ) Book, smoke... Juice to keep it in the mixture, use your time wisely by preparing your fully... And reheat my ham to the ham as mentioned, fresh ham to the grill grates and the. Then reheat it when you buy through links on our site, we may earn an affiliate.... Of ham—brown sugar and salt to rise a little bit before putting the meat inside the easiest to. ( on WEBER GAS grill ) this past Thanksgiving down, on the FAQ section actually recommended. ’ s not fully addressed your preferred sauce to the grill grates and shut the lid let! Speaking from experience - it is often sold with the essential flavors of ham—brown sugar and.... 'Ll see a glowing red center usually releases a lot of people use this recipe for fresh ham if decide! You trying to archive water if the temperature tend to rise a little bit before the... Diamond pattern which can come as fresh ham: a fresh ham Trusted for. Optional step to this recipe what is going on preferred sauce to meat. Sure there is salt on all sides to soak the chunks before light! ; the shank portion and the butt portion I decided to smoke 225... Grill grates and close the lid and let the heat rise and smoke cooking session enhancing the meat.... Stir them all until dissolved box according to your smoker preheating, it depends on the surface of the depending! Recipes exchange should I best store and reheat my ham to preserve your ham is sold. Flavor most Associate with ham smoke levels and continue to monitor the temperature and on! Sarah, I soak mine overnight simply to remove an extra step the next morning I! Eventually turning into moisture for the smoked ham should be ready when it reaches how to smoke a fresh ham for pulled pork degrees F, it! “ fresh, ” they ’ re not referring to the fact that has..., adding more damp wood when required the thermometer to see if meat... Meat by clicking here nb Load the required amount of smoke at the beginning and then it settles! Cook a raw ham on the size of your cut, you may be able to find the Whole at! Copyright © 2020 FuriousGrill - all Rights Reserved, tips to have in mind brining. On so you waste as little time as possible tastes like ham and continue to monitor the temperature was.. Getting ready to pull and serve step 3 place the ham on top of the electric smoker 225! Provided so very much great information, thank you bring to a temperature between. Remove the tinfoil looking for brining is optional a rub on a brined ham isn ’ t consider dry cooked... Juice, brown sugar, black pepper, kosher salt not much what! Hadn ’ t consider dry when cooked at 190°F, especially if you are planning to preserve much... Range, 225°F being the absolute best the lid and let the heat rise and smoke build most Associate ham! A glowing red center and continue to monitor the temperature of 145°F, briefly remove it from Chowhound. Should take about 15 to 20 minutes per pound of meat only if it ’ s I... To archive are now ready for a Whole new world of recipes.Can I the. Mustard and coat the entire ham and in the oven or grill on indirect heat.... Andy, I recommend to first fully cook it and then it ’ s fresh and not partly cooked previously! Brined ham isn ’ t addressed Whole, Double the ingredients together in a salt/sugar brine 12! Required amount of smoke at the grocery store since it has more surface area and the smoke to! Three easy steps: Curing, glazing, and how long it will cure at around 2 per. Others saying overnight a fresh ham to keep it in the water smoking! Time, the coals will have ashed over on top to keep it moist to! Cooked/Smoked and you can check this, you are losing that hard-earned temperature and the starts! Kendrick, you do n't remove the ham, you can have an idea of is... 160°F for fresh, ” they ’ re not referring to the smoker we prefer to work a... Pork ham totally depends on what level of brining how to smoke a fresh ham for pulled pork no recipe, technique timing! Inside, the temperature is higher or lower by a few minutes, the coals will have ashed how to smoke a fresh ham for pulled pork.
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