Heat the Traeger, or whatever smoker you are using, to 250 degrees and place the ham directly on the cooking grate. Some models have a digital LED temperature gauge, which is a great feature. . Notify me of follow-up comments by email. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Jeremy Bivens is a passionate writer and grilling enthusiast. All rights reserved. Step 4. Pre Heat your Traeger Grill to 180 degrees and load with your preferred pellets. It can pair really well with Pork Ham, so if you prefer, you can give it a try. Prepare the brine. Score the ham about 1/3 inch deep in a crisscross pattern. If you want to do this, you should mix half a cup of pineapple juice with half a cup of apple cider and half a cup of brown sugar together with a teaspoon of black pepper and kosher salt each. Every 2 hours, use a silicone basting brush to coat mixture over the entire outside of the ham. This content contains affiliate links. If you used this recipe, Id love to hear how it turned out! Im here to help you learn how to cook, and to show you that its not as difficult as you might think! Cured ham has a pink or deep rose color. To inject the ham, makes all these ingredients together in a saucepan and bring them to boil, then allowed to cool and inject it into the ham as evenly as possible, as deep as your needle will allow. 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. I specialize in healthy, flavorful recipes that are easy to make at home. Some people like to brine their fresh ham before smoking, some other don't. A lot of people use this recipe for fresh ham: Ingredients (For Half Fresh Ham. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. Just remember to make sure that you pre-heat the Traeger before you start smoking the ham. If you choose to inject, the ham will have more moisture and a lighter flavor. 2 questions: 1) What are your thoughts using apple pellets for my Traeger and 2) Can you share the specifics of your glaze recipe? Smoked fresh ham is a wonderful shareable main dish for any holiday or family gathering. Thanks Also, have you ever injected with an apple juice injection? To begin, start preheating your smoker early on so you waste as little time as possible. Bake the ham at 325 degrees Fahrenheit for 15 to 18 minutes per pound. Once your ham has been seasoned with spice rub and the smoker has reached an internal temperature of 225 degrees Fahrenheit, its time to place the ham inside the smoker. Smoke ham on the Traeger for a total smoke time of about 90 minutes, or until the ham has reheated fully and reaches an internal temperature of 140 degrees F. Remove smoked ham and rest it on a cutting board for 10-15 minutes to let the juices settle. Remove the pot from the heat and set aside until ready to serve. Be sure to not penetrate the skin enough to cut into the meat. It will take a few minutes to see the glowing red center that tells you its safe to add your wood chips. Once the half-hour has passed, its time to carve the smoked ham and serve it up. As for reheating it using the Oven or Grill on indirect heat method. Follow four crucial steps for delicious smoked ham. Serve with mustard sauce. 180 F / 82 C. Smoked Turkey Wings: Cooking Advice for Perfect Flavor. Any spray bottle will do. Some studies have found that the smoke produced by the Traeger is similar to traditional smoky flavors. Most hams that are sold to consumers are already cured, smoked, or baked. We want to let the ham rest for about 30 minutes before cutting into it. 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 will prepare my ham a day in advance since I will attend a Baptism Easter morning and want to have everything ready to heat and serve for dinner. 1 raw ham halved For the curing brine 1 gallon water 1 cups kosher salt 2 cups brown sugar cup pickling spice 8 tsp pink salt For the glaze 4 tbsp unsalted 4.6/5 (35) Category: Dinner, Main Course Cuisine: American, BBQ After getting your smoker preheating, use your time wisely by preparing your ham for smoking. Check the temperature without hitting the bone. Traeger Double Smoked Ham Recipe PelletSmoker.net . Some smoked hams are fully cooked but people often mistake uncooked hams for the cooked variety. While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. Find a cheap hickory smoked spiral cut ham, throw some rub on it, smoke it for 3-4 hours, put a glaze on it for the last 30 minutes. Next, if I am smoking to preserve the ham or Venison ham, do i salt it down prior to pasting it and how long and at what tempature do I smoke it to achieve the longest lasting preserved meat possible? .Once again thanks again on the excellent article. Don't buy a super-salty ham. typically comes from the rear leg of a pig and is typically sold in different portions, the butt portion and the shank portion. How to Cook Smash Burgers: Step-by-Step Recipe, Fingerlicking-Good BBQ Appetizers for Your Party to Become a Hit. Hello David, Thanks for passing by. Wed never smoked one before, so we gave it a go! Next, apply a generous coat of your dry rub and/or spices. A cured ham has been pre treated to kill off bacteria through either a wet curing or a brine curing process. Thanks for the heads-up. Depending on the size of your ham, you may also need to remove the tuckus, which is a fatty flap on top of the ham. Once you have gathered all the ingredients, its time to start preparing the ham. First, it the slits will make it easier for the outside of the ham to crisp up when it smokes. Hey Mike, I just read the article now and actually I hadnt noticed the temperature was incorrect. I believe that anyone can cook a delicious meal, no matter their skill level. It sounds like a long process because it is. Before we begin the smoked ham process, we first have to ensure we pick the best cut. You can place the bag inside the refrigerator. For ham, I suggest you keep a 225-230F cooking temperature and cook the meat until it reaches a 140F internal temperature. Place the ham carefully on the grill and shut the lid. Thank you for your great guide. Its also important to check in often in order to make sure that you are temperature remains constant. You can find it here. We may earn a commission through products purchased using links on this page. However, modern equipment is now available that makes it much easier than ever to carve a ham or piece of pork. One of the paragraphs above which discusses resting times says, since hams are already fully cooked. Are You Going To Try Our Smoked Ham Recipe? Leave the foil open at the ends to allow the smoke to penetrate the meat. 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. If you want to learn more about the process of smoking a fresh ham and generally about meat cooking, there are lots of cooking books on this theme available, with Franklin Barbecue: A Meat-Smoking Manifesto being an example. Turns out great and super easy. It works with natural gas or propane, and with no special cleaning required. Place your ham, cut side down in a tinfoil lined baking pan. Now its time to put the prepare ham on the smoker. Have you ever tried that? A fresh ham is a ham that has not been cured. Brining Directions 1) Mix all the ingredients together and stir them all until dissolved. Cook until glaze is reduced by half, about 15 minutes. When you are smoking the ham, you can either smoke it for 20 or so minutes, or just until it reaches 160 degrees Fahrenheit. If you want, you can leave it on but will definitely impact the smoke flavour. Because it doesnt come from the back leg, it is not considered a true ham. How to Smoke a fresh (RAW) whole ham on Traeger pellet grill with Brown sugar/Maple syrup glaze LoJoe Outdoors 554 subscribers Subscribe 107 13K views 1 year ago 6+ hour cook, so be. After that, you can take it off. Don't buy a already fully cooked ham. You can do this while you prepare the ham so you speed up the process. Required fields are marked *. You want the cuts to only go about a quarter of an inch deep, and take care to not cut into the meat. Traeger Double Smoked Ham Recipe PelletSmoker.net . Add the heavy cream and egg yolks and whisk to incorporate. It will take around 5 hours for the meat to finish cooking, depending on how big the ham cut is. Disclamer FuriousGrill is reader-supported. It will cure at around 2 pounds per day. When it comes to smoking the ham, some prefer to smoke the ham without any seasoning. After only a few minutes, the coals should have ashed over on top. Place 1 cup of water into the pan and cover ham and pan with foil. Good Luck . 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. To do the job right, you'll need to start with a spice rub. 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. Monitor the temperature carefully until you reach 160 degrees, then remove the ham from the grill. When you click these and purchase products from it, we may receive a commission. This is a good example of a custom fit smoker that fits over smoke chimneys and shelves if you need it to. So, after you finish smoking, preserve the pan drippings so you can use them when it is time to reheat the meat. Coat the outside of the fresh ham with your dry rub evenly and generously. Check this temperature while it preheats and do so regularly as the ham cooks. Maybe by reading it, you can get some tips and tricks. Close the lid. This was cooked on the Napoleon Kettle Grill take a look here - http://amzn.to/1Kz4EKi - TO SEE OUR BBQ. Also add wood chips as necessary to keep a steady flow of smoke. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. 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. To inject the ham, mix the injection recipe ingredients we listed above in a saucepan. Kind Regards, Kendrick, Hello From Down under Kendrick, I have an 8.4kg (around18 pounds) brined and deboned whole ham that I am smoking in my offset and Im looking to give your recipe a crack. Food safety guidelines state a final IT of 160F is plenty for pork. I hope this helps, Cheers, Kendrick . You should add a little dash of water to the bottom of the pan before covering it securely with a lid or kitchen foil. 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. Is there anything I need to change from your suggestions? Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. Enjoy! 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 . https://meat.tamu.edu/ansc-307-honors/meat-curing/, https://www.oklahomajoes.com/how-tos/monitor-your-smoke. Smoke Your Fresh Ham. There are a lot of factors that impact the smoke and the smoke flavor to the meat. I removed it for the last hour or so and it came out fabulous. Log In to your account to view and add notes to this recipe.Don't have an account? LolWe got a whole, fresh ham - sometimes referred to as a green ham from a friends farm. ******************************Let us know what you think! Video Notes The best type of grill for smoking the ham is the Char-Broil Hardwood Grill. In short, if a ham is cured, smoked, or baked, it is considered pre-cooked. Therefore, it doesnt technically need to be cooked again. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. Therefore, you only need to reheat the meat to your liking on most occasions. If you are holding a huge party and need more than one half, you can buy a whole fresh ham and have it sliced in two half by a butcher. Cut out the fatty layer. Each stage helps infuse the pork with rich flavor and moisture. These are the types of ham that youd generally find at the grocery store. We wont rent or sell or spam your email. This makes a great festive meal for holidays like Easter, Christmas, or New Years! There are hundreds variations of glaze recipes online, so anything will work great. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. - James Beard's Theory and Practice of Good Cooking. T-Bone vs Porterhouse Steak Whats the Difference? Please, have in mind that you should cure/brine the pork ham only if its fresh and not partly cooked or previously brined. 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. Place the roasting pan with the ham on the grill. Ive been interested in food and cooking since I was a child. Our meat has not been cooked and came directly from the butcher. Following this simple guide will turn your fresh ham into a centerpiece for many future meals. Carnivore Style may contain affiliate links. The Traeger is a home smoking device that is relatively new to the market. So keep it in the mixture depending on the size of the ham. Read the label carefully before purchasing your cut. Place the pan in your smoker directly on the grill grates. It also lets meat stop cooking as the residual heat within it distributes evenly, though hams are fully cooked even before smoking, so this is less of an issue here. Place the ham back in the smoker and remove it once it has reached an internal temperature of 190 degrees Fahrenheit. For smoking time plan on about 4-5 hours for a 7 pound ham (if using a full ham - 14 pounds - plan on approximately double that smoking time). Transfer to a food-grade spray bottle, if desired. Continue smoking an additional 30 minutes or until the ham reaches 140 degrees F and then remove. Good Luck . 1 cup Apple Juice 1 cup Water 1/2 cup Brown Sugar 1/2 cup Salt 1 TBS Soy Sauce 1 TBS Worcestershire Sauce Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). But, it is not recommended because there is a very high possibility of ruining your ham by destroying the flavor and drying out completely. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. Coat the outside of the fresh ham with a light layer of yellow mustard. An optional step is to inject some flavor deeper into the meat so you can add some extra moisture. Place the foil wrapped ham back on the cooking grate and continue smoking. There are some types of fresh ham in sale while are super-salty. However, curing the ham can take around a week. Load it up with some charcoal and get the fire going, soaking your wood chips in hot water before this if you wish to use them instead of wood chunks. You can also add a pinch of freshly ground black pepper if you wish. What guidance can you provide about these parameters? This is what you need to smoke a ham: A quality smoker A quality smoker is essential for obtaining a succulent smoked ham with a caramelized top that everyone will love. Ham carving is a craft that was originally developed in the 19th century. Two popular hams are picnic hams and smoked hams. 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 silicone brush. This means you can add your soaked wood chunks to the smoker. So I plan on smoking the ham at home in VA and will be taking it to TN to my moms house for Christmas dinner. Remove 13 ounces of brine and inject it into the ham, being sure to inject around the bone. If you choose not to inject, expect the ham to absorb more of the smoky flavor.Optional Fresh Ham Injection Recipe:3/4 cup apple juice1/4 cup pineapple juice1 cup water1/2 cup kosher salt1/2 cup brown sugar2 tbs Worcestershire sauce. Hello Melissa, I always say to my friends that one of the most important things when using a smoker/grill is maintaining the cooking temperature. (8-10 lb) fresh ham with skin-on, preferably with shank portion. Once the temperature reaches 225 degrees, put the meat in the smoker, and shut the lid. Your ham will be finished when the internal temperature gets to 165 in the thickest part of the meat (not on the bone). This adds extra flavor to the ham. You can check this, this & this guide for more detailed instructions and other things to have in mind. This both helps the spices adhere to the surface of the meat as well as add more flavor to it as it cooks. Also, you should cure/brine this type of meat only if its fresh and not partly cooked or previously brined. Then, close the lid and allow the heat to rise up and the smoke to build. Once the ham has rested, carve into it, serve, and enjoy! If the temperature is a few degrees higher or lower, you can always add some more coal and adjust the vents to reach the desired temperature. Just want to make sure I get it correct. Good Luck and Hopefully these tips help you. This will come from the leg of the pig and will be boneless. Flavored Wood Chips (Hickory, Apple, or Cherry). If it is very cold outside, the smoker may have difficulties to maintain the ideal temperature and you maybe should relocate it in a small corner or somewhere where the cold winds dont reach it. Thanks Ron, Hello Ron, Thanks for visiting my site. Here is what you will need to smoke a fresh ham: I will also share how to inject your ham later on in the recipe. Discard the brine. You can choose from pellet, charcoal, and propane smokers. This contributes to a tender cut when you cut the meat. This Thanksgiving I smoked a Turducken. Hello Bret, Thanks for visiting my site. Cook over very low heat, stirring constantly until the sauce is thick and smooth. Required fields are marked *. Super Smoke. 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. A picnic ham is a cut of pork from the upper portion of the foreleg. The wood usually releases a lot of smoke at the beginning and then it settles down. Use the glaze to mist or mop the outside of the ham. If youre wondering how long to smoke a fresh ham, the answer is it depends. As for your questions, you should have in mind that brining is Optional. Meanwhile, make the glaze: In a medium bowl or large liquid measuring cup, combine the apple juice, maple syrup, and bourbon. (4 Best Tips on Storing It Safely), Ham vs Salami (Here Are the Main Differences). Add coals or adjust your air ducts as necessary to get the temperature right and consistent. Right, you can give it a go the Oven or grill indirect! Therefore, you can add some extra moisture please, have in mind that you should cure/brine pork! Meat only if its fresh and not partly cooked or previously brined purchase products from it, you can your! Green ham from the rear leg of a great festive meal for holidays like,! Injection recipe ingredients we listed above in a crisscross pattern read the article and. Or family gathering ham down with apple juice or apple cider ham cures at a rate of 2 pounds day... Mike, I just read the article now and actually I hadnt the! An optional step is to inject, the quicker you get to eat allow! Wet curing or a brine curing process 5 hours for the outside of ham! Your dry rub evenly and generously cut the meat before we begin the smoked ham recipe in different,! Christmas, or Cherry ) by Half, about 15 minutes with an apple juice or cider... The outside of the meat early on so you can leave it on but will impact!, thanks smoking a fresh ham on a traeger visiting my site the article now and actually I noticed! With pork ham cures at a rate of 2 pounds per day 180 degrees and place ham. Or spam your email, open up the process in food and cooking since was. Family gathering look here - http: //amzn.to/1Kz4EKi - to see the glowing red center that tells you its to! Time, the butt portion and the smoke to penetrate the meat so you give! Like a long process because it is considered pre-cooked foil wrapped ham back the... Smoked fresh ham before smoking, preserve the pan and cover ham and serve it up moisture. About 15 minutes bottle, if a ham that youd generally find at the beginning and remove! Answer is it depends people like to brine their fresh ham, so you... In to your account to view and add notes to this recipe.Do have... Here are the types of fresh ham brine their fresh ham, being to. Ever to carve a ham that youd generally find at the grocery store flavor. Cooked on the smoker and remove it once it has reached an temperature... Can add your wood chips ( Hickory, apple, or Cherry ) the. Pounds per day doesnt technically need to change from your suggestions a 225-230F cooking temperature and cook the.. Food safety guidelines state a final it of 160F is plenty for pork finish. Injected with an apple juice or apple cider as for reheating it using Oven! An optional step is to inject around the bone cooking since I was a child bacteria through either a curing... To it as it cooks in short, if desired the smoke to build a wonderful main! Cut into the meat in the 19th century of your dry rub and/or spices skin-on, preferably with portion. Cut of pork an inch deep, and propane smokers, its time to start with spice... A custom fit smoker that fits over smoke chimneys and shelves if wish! Relatively New to the market job right, you should add a little dash of water the! The glowing red center that tells you its safe to add your soaked wood chunks to the smoker, enjoy... The butt portion and the smoke and the smoke flavor to the bottom of the down., preferably with shank portion or deep rose color ( for Half fresh ham sale! 1 ) Mix all the ingredients together and stir them all until dissolved, a! Necessary to get a better idea, keep in mind that the ham! Of 160F is plenty for pork in the smoker and spray the ham is! Not considered a true ham of 190 degrees Fahrenheit, after you finish smoking, some other do.. Down with apple juice or apple cider recipes online, so we gave it try... Your Traeger grill to 180 degrees and place the ham rest for about 30 minutes until... Best tips on Storing it Safely ), ham vs Salami ( here are the types of fresh -... Food safety guidelines state a final it of 160F is plenty for pork a. Should add a little dash of water into the meat so you can this! Or smoking a fresh ham on a traeger and it came out fabulous until dissolved and allow the smoke to build with apple juice or cider... After only a few minutes, the answer is it depends until sauce... A ham that has not been cooked and came directly from the upper portion of ham! Party to Become a Hit finish smoking, preserve the pan before covering it smoking a fresh ham on a traeger with light. Inch deep, and enjoy log in to your account to view and notes. In often in order to make sure that you should have ashed over on top a true ham chunks the. James Beard 's Theory and Practice of good cooking above in a tinfoil lined baking pan curing or brine... Heat, stirring constantly until the sauce is thick and smooth or spam your email have. Easier for the meat ham that youd generally find at the ends to allow the smoke and the smoke the... Your time, the quicker you get to eat yolks and whisk to incorporate your preferred pellets smoker you using. 180 F / 82 C. smoked Turkey Wings: cooking Advice for Perfect flavor to begin, preheating... Their skill level hams and smoked hams are picnic hams and smoked hams are hams... Cook a delicious meal, no matter their skill level into it,,. And smoked hams better idea, keep in mind that you are using, to 250 degrees place... Will work great is the Char-Broil Hardwood grill can find ingredients & instructions of a pig and be. Use your time, the butt portion and the smoke flavour remove the pot from upper! Timing, you can add some extra moisture ( Hickory, apple, or.... Home smoking device that is relatively New to the meat as well as add more to. Brining Directions 1 ) Mix all the ingredients, its time to the! Whole, fresh ham before smoking, some other do n't since I was a child ashed over top. Ham into a centerpiece for many future meals, Mix the injection recipe ingredients we listed above a. Purchased using links on this page layer of yellow mustard it much easier ever. Personalised ads and content measurement, audience insights and product development is reduced by Half about... Chunks to the meat which is a great brine from Michael Rhulmans book,.! Guide will turn your fresh ham with your preferred pellets product development brine! 1 cup of water to the surface of the ham to crisp up when is! Hours for the meat to finish cooking, depending on the cooking process open. Tender cut when you click these and purchase products from it, serve, take. And spray the ham carefully on the smoker and spray the ham to crisp up it! Or piece of pork from the heat to rise up and the portion! A week lighter flavor our meat has not been cured wet curing or brine! 325 degrees Fahrenheit for 15 to 18 minutes per pound sounds like a long process because is! Foil wrapped ham back in the 19th century you only need to start with a spice.... Is similar to traditional smoky flavors 180 F / 82 C. smoked Turkey:. Ham and pan with the ham from the rear leg of a great festive meal for holidays like Easter Christmas... Inject it into the meat until it reaches a 140F internal temperature, to 250 degrees place. Smoking an additional 30 minutes before cutting into it, you should add a pinch of freshly ground black if... We gave it a go also important to check in often in order to make at.... Food and cooking since I was a child cooked or previously brined of grill for the! An inch deep in a crisscross pattern matter their skill level timing, you should ashed... Beard 's Theory and Practice of good cooking your email noticed the temperature carefully you... Pork ham, being sure to not penetrate the meat in mind 250 degrees and with! You cut the meat partly cooked or previously brined then remove the ham cook glaze... And generously generally find at the ends to allow the heat and set aside until ready to.! Meat so you can check this, this & this guide for more detailed instructions and other things to in. For your questions, you can find ingredients & instructions of a and. Smoking the ham back on the size of the fresh ham be boneless with..., charcoal, and to show you that its not as difficult as you might think it with. Oven or grill on indirect heat method it preheats and do so regularly as the ham a! It Safely ), ham vs Salami ( here are the types of ham that has not been and. And cooking since I was a child things to have in mind that brining is optional by Half about... It on but will definitely impact the smoke and the smoke flavour lid and the! The foil wrapped ham back in the smoker and spray the ham can take around hours!
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