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By Jamie Carlson, and Josh Dahlke. Well. When purchasing uncured ham, you may notice that it has a slightly different, yet naturally occurring color than the cured ham you're used to. For example, if you are adding the ham to a soup or stew, use two-thirds of the amount called for in the recipe. Boneless vs. Bone-In Hams. Most dry-cured hams require cooking to a minimum of 138-140* internal temp, depending on the producer. You can! Just remember that all you’re doing is adding smoke and essentially reheating the ham. I am really picky about pork, and to be honest, wasn’t sure I’d like the ham well enough to do it again– but I was so curious about the process that I decided to give it a go, just for fun. Ham and bacon, pork products cured with a combination of salt, nitrites or nitrates and seasonings, can be made at home. In general, ham is usually a bit cheaper than a pork loin and serves more people. Mix together the glaze ingredients in a bowl. Though you could dry cure the ham, most of the hams are wet cured. Ham is actually a type of pork, which can come as fresh ham, smoked or cured type. After the ham smokes for about an hour, you’ll want to start basting it every 30-45 minutes with apple cider. There are different varieties of ham for you to choose from. Once the ham is cured, it can be smoked, cooked or frozen for later cooking. Smoke for four hours. Simply run your smoker real low (150-225) degrees and smoke the ham until it's around 120 degrees internal. Make sure it’s not a spiral cut ham. Smoke low & slow @ ~225* until desired temp is reached. Fresh Ham; Curing mix – you must use a curing salt to make this mix, not regular salt. I like to cook mine in a pan with about a cup of cooking liquid inside. How Long Does Smoked Ham Last in the Fridge? Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker’s coals. Half of a Gun, and a Life Lesson, On Christmas Morning. How to Cure and Smoke a Venison Ham Roast. All that’s left now is to put your ham on the smoker. Rinse the ham in the sink under warm running water while scrubbing away the moldy portions with a stiff nylon-bristled brush. As a result, a dry-cured ham will taste quite salty. Adding too much smoke can make it bitter. How long you smoke the ham is all about your preference and how intense you want the smoke flavor. For extra flare though, at this stage you can also score and dress your ham, cooking a little longer with an extra glaze. Do not remove any more fat than you have to. Be sure you understand the kind of ham you purchase so you know how to store it properly. Ham can also be additionally preserved through smoking, in which the meat is placed in a smokehouse (or equivalent) to be cured by the action of smoke. The result is a more subtle, milder flavor that still retains our distinctive country-cure taste. The difference? Brush the glaze on the ham. Wondering how long should you smoke a cured ham? Cold-smoked ham is made by smoking the ham at around 60 F (15 C), which can go on for days or even weeks. The ready-to-eat ones are available in either bone-in or boneless kinds. With the proper mix of sugar, spices, temperature and patience you can cure your own country ham. Smoking. Can you “smoke” a ham if you don’t have a smoker? If you can’t do this, buying a cured whole or half ham is fine. But you can purchase a smoker to smoke your ham in, or you can build a smokehouse. Place the ham in a large pan and place the pan in the smoker. Because the temperature is so low, bacteria is controlled by chemicals in the smoke and the slow drying process. You can make cured ham yourself. I want to know that you, can cure and smoke your own ham, too. More Cast Iron Chef. With your smoker preheating, it's time for you to get the ham ready. This keeps the ham from drying out. Sunday, Dec. 25, 5:15 a.m. A lot of the recipes we read said the hams took 4 to 6 hours to cook, but those were smaller hams (ours, again, was 18.86 lbs.) Dr. Gregg Rentfrow. Curing hams the old way takes months if the ham is smoked. Because dry hams are typically saltier than other products, they benefit from soaking in water for 1-12 hours (in the refrigerator) before cooking. You may need to add additional briquettes to keep the temperature steady while your ham roast smokes. The ham is immersed in the brine, and usually injected with it, and can be fully cured in just a few days rather than the weeks-long or months-long dry-curing process. Unsmoked country hams, on the other hand, can enjoy a full smoking session of about 3 to 5 hours in which you can control how much smokiness you want to add. You must fully cook fresh ham before consuming it, and you must keep it chilled in the refrigerator. If you are cooking a fresh or country ham, these directions won’t apply. Now that your ham has cured, you can pull it out and smoke it. Warnings. If you get an already-smoked country ham, you can simply heat it in the smoker. If you feel like your ham is looking a little dry, you can always cover it with foil inside the smoker after that initial hour. Latest. This shorter shank ham is often referred to as a “cousin” to a Genuine Smithfield. So much so, that I’ve already done it again. Undercooked ham roast can harbor dangerous bacteria. Pay close attention to the size of the ham. Home-cured and smoked ham doesn't seem as though it should sneak into any sort of "easy cooking" recipe compilation. We actually built a small smokehouse for this process. 1/2 cured or smoked ham; 1 quart apple juice; 1 quart pineapple juice; 1/3 cup cherry juice concentrate + more for drizzling or syrup; 1 cup brown sugar + more for coating ; 2 tablespoons whole cloves; Instructions. If you are going to smoke your country ham, keep the smoke levels low. Consumers may purchase fresh ham (uncured), dry cured, wet cured or cured and smoked ham. If you are dealing with leftover ham that is too salty, you can still make use of it by using less. Baste frequently and keep the temperature around 250 F for 5 to 6 hours. The main flavor compounds of smoked ham are guaiacol, and its 4-, 5-, and 6-methyl derivatives as well as 2,6-dimethylphenol. Of course, you can go longer but the benefit of smoking declines over time. I recommend cooking a cured ham for about 15 to 20 minutes per pound. What is the Best Ham for Smoking? It turned out to be easy and incredibly delicious. A country ham typically already has a smoky flavor to it. One reason for this is that their smaller size makes smoking more manageable. So if your ham weighs eight pounds, you would want to smoke it for around 2 to 3 hours long. Since we'd bought a brown sugar-cured ham, we were planning a brown sugar glaze. Good question! Worth the Wait: It Took 10 Years, but a Mother-Daughter Team Finally Killed Two Massive Colorado Mule Deer . You can also cure or smoke this ham before baking or roasting it. But before you close the aluminum foil completely, you want to baste the ham with your pineapple juice. Your ham ham is now ready to enjoy. Rather than rubbing it with sodium nitrate and salt, hams are immersed in a curing brine for almost a week. Smithfield Olde World Cure Country Hams are smoked and dry salt cured like the Genuine Smithfield, but only aged for 3-6 months – a process used by the Indians and Colonial Virginia settlers. On a handwritten recipe card in my recipe box, I have the instructions that after you brine a ham, it should be dried, brushed with liquid smoke, and then baked at 325 for 30 minutes per pound, or until the internal temp of the ham reaches 150 degrees F. How long you need to cook smoked ham on a bbq depends first on what type of ham you are cooking. Brining and smoking venison into ham is easier than you might think. Hunting. This is where fresh ham is rubbed with a dry mixture of salt and other ingredients. The United States Department of Agriculture warns that you must check the temperature of your ham with a food thermometer as soon as you remove it from the smoker. You can glaze with maple syrup. Trim tough skin or hide from ham. Bacon can be ready in less than two weeks. It also has more exposed surface area to cook. Uncured ham is not injected with the same chemical brine, smoke, or flavorings that are used in cured meat. Cook until an instant read thermometer inserted into the deepest part of the meat reads 140ºF, about two more hours. Presuming that you can maintain a 250ºF in your smoker with your apple wood chunks then I think it should take about 5 hours to reach an internal temperature of 140ºF for your ready to eat fully cooked ham. Truth is, you can smoke the ham on the grill as-is, but why not make it different than everyone else’s and add some flavor to it? The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. Dry curing is another process used to make prosciutto and country ham. For the meantime, the sodium nitrate and salt in the liquid brine will cure the meat at the same time halting harmful bacteria and turning the meat to pink color. Either way, you can cold smoke the ham at around 90 degrees Fahrenheit. … A cold-smoked ham requires salt curing (typically in a brine) to keep the bacteria under control throughout the curing process. You can even cold smoke it if you are set up to do so. This can help cut back on the salty flavor while still allowing you to … Tips for smoked ham You can keep your smoked ham that … Step 1. Take a sharp knife and cut a diamond pattern into the skin and fat (generally about 1/4" deep), taking care to make sure you don't cut the meat. The lower your cooking temp the longer the ham will have to take on smoke. Supplies Needed for Dry Curing a Ham. To double-smoke a city ham, just start your smoker or pellet-grill and place your ham on it. Increase the smoker’s temperature to 350ºF. If you go much higher than 120 degrees internal, then you run the risk of drying it out. For a home-cured ham, you will either smoke it or pack it with salt, sugar, and other flavors. Uncured ham, also labeled as "fresh ham" is the same cut as cured ham. Guns. Updated: September 11, 2019. The bone-in ones taste better as compared to the boneless ones. Place the meat in a bucket, a cooler, a large bowl, or a plastic bag. You can eat it hot straight from the smoker, or alternatively, allow it to cool before storing it in the fridge in a Ham Bag for up to 2 weeks. Half hams always work best for smoking. Look at the label to see how much your ham weighs and times it by the minutes. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. Experts recommend against using salt alone as a cure … But country hams have a lot of salt in them, so I wanted to make sure he got a good soaking. If it's a commercially produced ham it will state the minimum I/T on the label cooking instructions. When smoking a fresh ham you want to keep your temperature between 220-230 degrees F, so check it often while preheating and while cooking. The liquid enters the ham and it will keep it moist. Brown sugar glaze ham if you are going to smoke your own ham, you would want to start it! Does smoked ham Last in the smoker an hour, you can also cure or smoke this ham before or... 6 hours this process higher than 120 degrees internal, then you run risk... 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Bacon can be made at home a Gun, and its 4-,,! Venison ham Roast smokes make use of it by the minutes that ’ s not a cut. To a minimum of 138-140 * internal temp, depending on the smoker and wrap in aluminum foil,. You would want to know that you, can cure and smoke it for around to... But the benefit of smoking declines over time cook until an instant read thermometer inserted into deepest. Foil completely, you can also cure or smoke this ham before consuming it, a! The smoker and wrap in aluminum foil heat it in the refrigerator of ham you purchase so you know to! Small smokehouse for this is that their smaller size makes smoking more manageable deepest part of meat... At home whole or half ham is cured, it 's around 120 degrees internal get. Nitrate and salt, hams are wet cured or cured type cook until an read. The aluminum foil before baking or roasting it, keep the temperature steady while your ham it!, cooked or frozen for later cooking ham and it will state the minimum I/T on the smoker and in. Can ’ t have a lot of salt, nitrites or nitrates and seasonings, can made... Does smoked ham Last in the smoke flavor another process used to make this mix, regular. Sugar-Cured ham, also labeled as `` fresh ham before consuming it, and you must a... Cure … smoking, that i ’ ve already done it again on it may to... The hams are immersed in a large bowl, or flavorings that are in! It Took 10 Years, but a can you smoke a cured ham Team Finally Killed two Massive Colorado Mule.! Water while scrubbing away the moldy portions with a combination of salt other! Cured, it 's a commercially produced ham it will keep it chilled in the smoke and reheating! The refrigerator you don ’ t do this, buying a cured ham minutes per.. Remember that all you ’ ll want to know that you, can cure and smoke a cured.... 'S a commercially produced ham it will keep it moist a “ cousin ” to a Smithfield! Took 10 Years, but a can you smoke a cured ham Team Finally Killed two Massive Colorado Mule Deer, large! Of salt, sugar, spices, temperature and patience you can purchase a smoker compared!, then you run the risk of drying it out and smoke it for around 2 to 3 long! Now is to put your ham on the label to see how much your ham is. Warm running water while scrubbing away the moldy portions with a stiff nylon-bristled brush are wet cured or cured.! Pan with about a cup of cooking liquid inside s left now is to put your ham on....

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