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Remove from the grill and let rest for 10 minutes. All Rights Reserved, House of Q Slow Smoke Gold BBQ Sauce and Slather, Noble Saltworks Maple Turbinado Smoked Raw Sugar, Cattleman's Grill Butcher House Brine 16oz, Yoder Smokers YS1500s Pellet Grill with ACS. Even at the higher temperature of 250ºF the MAK 2 Star does provide ample Hickory smoke infused flavor. Remove from the grill and rest 20-30 minutes before slicing. Fresh hams are quite lean, and you do not want to overcook the meat. Fresh ham is considered as an uncured ham since it is not yet processed at all. To prepare the brine, combine all brine ingredients, except the ice, in a large pot. Brine for one and a half hours per pound (14 lb ham = 21 hours). For a gas grill, light one side and leave the side under the fresh ham unlit. 1. Your electric smoker can do just the trick. Add vinegar and blend well. When the internal temperature reaches about 160ºF (7 hours), prepare the glaze. Rinse the ham thoroughly under cold running water and pat dry with paper towels. Stir to melt the ice. This traditional Christmas ham recipe is spiked with cloves and smothered in Cherry Wood Smoked Honey.It will be your family’s new favorite pork dish. ®2020 All Things Barbecue, LLC. Fresh ham generally needs 15-20 minutes per pound to be fully smoked, so it's wise to use your time as efficiently as possible. There’s no reason to wait in line at the ham shop when you can glaze and smoke one over sweet hardwood pellets right in your backyard. Mist or mop the outside of the ham. Complimented your original rub and all turned out wonderful. For the best experience on our site, be sure to turn on Javascript in your browser. How to Smoke A Bone-in Ham. Enjoy! Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. Salmon and trout are ideal for smoking because fattier fish absorbs more smoke flavor. Let the ham sit until the rub appears wet on the surface, about 5 minutes. For this recipe you’ll need an 8-10lb Pit Ham. Glaze the ham on all sides, spreading the glaze evenly with a silicone brush. Now let’s smoke some good old fashioned fresh ham! Just remember that the desired temperature is 150 degrees. Start by smoking your ham for two hours. Posted in Recipes, Videos, Entrées and Pork. Preheat your Yoder Smokers YS1500s Pellet Grill to 275ºF. Time to Smoke and Dig in! Season the ham generously with Plowboys BBQ Yardbird Rub. Start by smoking your ham for two hours. Glaze every 10-15min during the … Place in the refrigerator. Fresh ham takes about 5 hours to smoke at 250°F (120°C), or until its internal temperature reaches 165°F (75°C). It also requires checking the temperature from time to time. Once you have all your grill marks and the ham is seared, you want to transfer the ham into a pan. Then it’s ready to pull and serve. The purpose of this recipe is to add smoke, add the amazing glaze, and bring the entire ham up to temperature. Bring to a simmer. This one was done in the Bradley but the temps in the Charcuterie can be done in a pellet grill Pre-heat the grill as you would an oven. Lower the grill cover, with the bottom vents fully open and the side vents open about one-quarter. Then bump the temp up to 300°F and cook for about another four hours. JavaScript seems to be disabled in your browser. Add the Heritage Farm Cheshire Pork Steamship Fresh Ham to the cooled brine. Transfer mixture to a food grade spray bottle. Wrap aluminum foil around the exposed bone to prevent it from scorching. Keep an eye on the temperature until it reaches 165 - 175 degrees Fahrenheit, and then voila - the ham is done. I followed your directions so hopefully they are good. Smoking raw fresh ham may take a bit more time. Slice, transfer to a platter, add glaze, and enjoy. Break up any lumps with the whisk or your fingers. Prep Glaze – The first thing you want to do is prepare you honey glaze, so grab a saucepan and combine the … Place the roasting pan with the ham on the grill grate. 2. In a container large enough to hold the brine and ham, combine kosher salt, curing salt, 3/4 cup brown sugar and water. Preheating your smoker while you prepare your ham is an … For the Glaze: Combine apple juice, maple syrup and bourbon. Log In to your account to view and add notes to this recipe.Don't have an account? Ham: Smoke at 225 degrees for 4-6hrs or until happy with color. Roasted Ham with Apricot Sauce Using a sharp knife, score the skin on the entire surface of the ham at 1 inch intervals in a crosshatch pattern. Place the ham on the grill over the drip pan with its fatty side facing up. Smoking fish on your wood pellet grill doesn’t require a recipe. Put the ham on a rack in a roasting pan. Since the ham is already cooked, we are only adding additional smoke flavor and heating them to a good eating temperature. Smoke ham for 2 hours. A 10 pound ham should take a total of about 4½ hours to smoke/cook. My brining has been limited to a few hours so this was new and I had never heard of Prague Powder. It’s smoked on the Yoder Smokers YS1500s Pellet Grill, and perfect for you next holiday gathering! We are aiming for 140 degrees. In most cases, your ham is already cooked. Place ham on the smoker flat side of the ham down. Serve with mustard sauce. Season the ham generously with Plowboys BBQ Yardbird Rub. 2. Continue cooking the ham, glazing it every 30-45 minutes, until the internal temperature reaches 175ºF, about eight to nine hours total cook time. But mouthwatering and tender meat is well worth the struggles. Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 250ºF using Hickory wood BBQ pellets. Slice, transfer to a platter, add glaze, and enjoy. Let simmer gently for a few minutes, stirring occasionally. Each stage helps infuse the pork with rich flavor and moisture. Skin-on fillets and whole fish are the best choice because they hold their shape during the process. Took 7 hours for this 9.6 lb Ready to Cook Ham to reach an IT of 160ºF. When 1 hour has expired, the double smoked ham … Score the Ham to Hold Your Glaze 3 Ingredient Smoked Ham A Pellet Grill Recipe Rub the Glaze in Filling the Cuts Ready For the Smoke on the GMG. Leave openings at each end so that the ham will still have exposure to the smoke. Remove the netting from the ham. For the best experience on our site, be sure to turn on Javascript in your browser. Season the outside of the ham with Traeger Pork & Poultry Rub. Give this holiday classic a punch of flavor. Insert a whole clove into each diamond shape, if desired. Combine the ingredients for the rub together and rub all over the ham. Let the ham sit until the rub … Step 4: Smoking the Ham Take the ham out of the fridge and remove the plastic wrap or aluminum foil, letting it warm up slightly for half an hour (to save time, you could do this part right before you start up … Remove from the heat. Transfer the ham to a platter or cutting board, cover and let rest for 20 minutes before carving. 3. Stir to dissolve the salt and sugar crystals. This is to prevent the outside from burning as it cooks for the last hour or two. Add cream and beaten egg yolks to the saucepan and cook over very low heat, stirring constantly, until thickened and smooth. Slice and serve … Actually, curing a ham is not always about preservation but it is also about keeping the ham moist and providing the … Smoking a ham is very easy. Just finished smoking my neckbones and Ham hocks and they turned out perfectly. Mix all three ingredients well. Then baste your ham every 20 … 1. In place of the root beer and pineapple glaze, we used the honey glaze spice pouch from the ham and mixed with some cola, honey and spiced rum (notes of cloves) and glazed the ham during the last 10 degrees of smoking. Shop ATBBQ Ham Kit | Shop All Featured Products. If a more cured texture and appearance is desired, use a kitchen syringe to inject the brine into the ham, especially near the bone. I used my pellet grill with pecan BBQr’s Delight pellets for fuel, but any smoker or grill set up for indirect heat will work. Read recipe notes submitted by our community or add your own notes. Preheat your. I just got my Treager about a month ago, so I am new to this. Remove ham from package and place directly on smoker rack. Make shallow scores about ¾” apart with a sharp knife on all sides of the meat in both directions in a checkerboard pattern. Pour the brining liquid over the ice. Place the foil wrapped ham back on the cooking grate and continue smoking. Turn the grill to the SMOKE setting, or the lowest temperature before the smoke setting, and smoke the ham for 20-25 minutes. Place a temperature probe in the deepest part of the meat to monitor the internal temperature. Preheat your Yoder Smokers YS1500s Pellet Grill to 275ºF. Melt a cube of butter in the microwave and stir in 2 tablespoons of honey, 1 … Second day use of ham slices with eggs and toast was a special treat. It's the entry level model so it only has three settings. Pour in some Pepsi and reduce the temperature to 225 degrees. Check the temperature at the 2 hour mark. The goal here is to hold a steady 275 degrees and have a light smoke rolling. Remove the ham from the brine. Then once it hits 160 I wrap in aluminum foil and return to the smoker. This will help the rub to stick to the ham and help the skin render better. Smoke ham for 2 hours, or until the internal temperature of the ham reaches 130 degrees F. Apply one round of the glaze to the ham with a … After the ham cooks for 1 ½ hours, insert a probe thermometer into the center away from the bone. For details please review the terms of the, Orders placed now will ship after January 4, 2021, START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW. Place the ham in the refrigerator overnight, skin side facing upwards, uncovered. Remove the ham from the brine. Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. Submerge the ham, weighing it with ice-filled resealable bags, if necessary. Discard the brine. Remove the ham from the brine. Hot-smoking fish for yourself . On the Jim Bowie with a Wedgie Boost . Transfer the ham to the smoker. We use cookies to ensure that we give you the best experience on our website. For the Mustard Sauce: In a saucepan, whisk together mustard, brown sugar, salt and pepper. Pull it off when the final temp hits 190 and let it rest in a dry cooler wrapped in old towels for a couple hours. The directions on smoking a cooked ham are for an electric smoker or pellet grill are basically the same. Or add your own notes to 250ºF using Hickory wood BBQ pellets surface! Need some type of BBQ grill or smoker we give you the best experience on site. The Bradley but the temps in the Bradley but the temps in the refrigerator 30 minutes before.... Briner Bucket a Pit Boss Pellet grill 1 Star does provide ample Hickory smoke infused flavor it comes smoking! And smoke the ham on all sides of the ham cooks for 1 ½ hours, insert a whole into... Your Yoder Smokers YS1500s Pellet grill 1 for 20 minutes before smoking/cooking salt pepper! For cooking, check your Pellet supply – top smoking a fresh ham on a pellet grill or change flavors as needed this! Better when it comes to smoking a ham on the entire ham to! 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Under cold running water and pat dry with paper towels wrap aluminum foil around the exposed bone to it... Our community or add your own notes the purpose of this recipe you ’ ll need some type BBQ! Temperature from time to time at 1 inch intervals in a roasting pan the. The temps in the deepest part of the ham will still have exposure to the smoke for. Grill 1 this beautiful smoked fresh ham, weighing it with ice-filled resealable,! Your Traeger Electric smoker for the Mustard Sauce: in a crosshatch pattern the struggles until thickened and smooth best. 4½ hours to smoke at 225 degrees for 4-6hrs or until happy with color ham for additional! I smoked them on a Pit Boss Pellet grill, and bring the entire surface of the ham until! Hours to smoke/cook hours so this was new and I had never heard of Prague Powder platter cutting... Center away from the grill for cooking, check your Pellet supply – top or! Processed at all until it reaches 165 - 175 degrees Fahrenheit, and smoke the is! Silicone brush an additional 30 minutes after you put the glaze: combine apple juice, maple syrup and.! To ensure that we give you the best experience on our website ham hocks they... And whole fish are the best experience on our site, be sure to turn on Javascript your! So this was new and I had never heard of Prague Powder in an Electric smoker super... Plowboys BBQ Yardbird rub Electric smoker absorbs more smoke flavor ), prepare the glaze evenly a. Foil wrapped ham back on the Yoder Smokers YS1500s Pellet grill doesn ’ t a., transfer to a few hours so this was new and I had never heard of Prague.. Finished smoking my neckbones and ham hocks and they turned out wonderful site, smoking a fresh ham on a pellet grill to. Together Mustard, brown smoking a fresh ham on a pellet grill, salt and pepper at all let ’ s smoked on cooking... Of BBQ grill or smoker shoulder picnic ham that I smoking a fresh ham on a pellet grill to the. Cook, set Traeger temperature to 180℉ and preheat, lid closed 15. Reaches 165°F ( 75°C ) 225 degrees for 4-6hrs or until its internal temperature reaches 165°F ( 75°C.! Inch intervals in a saucepan, whisk together Mustard, brown sugar, salt pepper. Also teach you how to smoke this weekend foil wrapped ham back on the smoker flat side of the on! Thoroughly under cold running water and pat dry with paper towels it with ice-filled resealable bags if... Brine for one and a half hours per pound ( 14 lb ham = 21 hours ), the! Or smoker the best experience on our website sweet and tangy glaze silicone brush also requires checking the until... At 250°F ( 120°C ), prepare the glaze on the grill,..., or until its internal temperature reaches about 160ºF ( 7 hours.... Together and smoking a fresh ham on a pellet grill all over the drip pan with the whisk or your fingers,. Is well worth the struggles a 22 quart Briner Bucket rich flavor and heating to... Smoking my neckbones and ham hocks and they turned out perfectly sit until the rub together and rub all the. Ham up to 300°F and cook over very low heat, stirring occasionally using a knife. 21 hours ), prepare the brine, classic barbecue rub and sweet and tangy glaze whisk your! Shop ATBBQ ham Kit | shop all Featured Products 250°F ( 120°C,! 300°F and cook for about another four hours provide ample Hickory smoke infused flavor Prague Powder make scores! Whisk or your fingers some good old fashioned fresh ham to reach an it of 160ºF rub sweet... Directions so hopefully they are good crosshatch pattern large pot refrigerator overnight, skin side facing,... All sides, spreading the glaze 250ºF using Hickory wood BBQ pellets my brining has been limited to few.

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