Preheat your smoker to 225 degrees. You can smoke the ham for as long as you want, as long as you can hold out. 7. Get in touch in the comments section below or email us to let us know how your smoked ham adventure went. Also, you can use the built-in chimney or air-vents to adjust the temperature and the smoke levels. i was going to smoke the turkey and then give the ham to my mom and grandma when they came over for the holiday. You need to check the internal temperature regularly, so you will know when your ham will be ready. Season the ham with the Traeger Pork & Poultry Rub. For smoking ham, you'll want a consistent temperature in the 220-230F range, 225F being the absolute best. You can choose from pellet, charcoal, and propane smokers. Set the temperature on your pellet grill to 250 degrees and let it come up to temp. This will caramelize the crust and add to the delectability of the ham. [& Guide To All Types], How to Clean Cast Iron Grill Grates Routine Cleaning & Rust Removal, 8 Ideas For How To Use Smoked Pork Shoulder. Wed never smoked one before, so we gave it a go! Were confused by this statement and want to make sure we do not have to cook the meat at all before placing it on the smoker on Christmas morning. 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 The shank is usually cheaper since it contains a large bone, but it has more meat than the butt. The Traeger works by heating wood pellets in a combustion chamber. A digital wireless thermometer such as the ThermoPro TP20 makes it easy to smoke meat because you dont have to babysit the smoker. 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. Because it doesnt come from the back leg, it is not considered a true ham. You dont need to cure your ham before smoking. The next and optional step of preparing your whole fresh ham is to inject it. My parents are both great cooks, and they taught me a lot about the kitchen. As I mentioned before, you can either use your favorite rub or the one I listed above. Also, the drippings can drop in the water during smoking and eventually turning into moisture for the smoking ham. I'm by no stretch of the imagination a professional chef, although over time Ive become a fairly good one if I do say so myself! 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 SPRITZ IT. 180 F / 82 C. Hi Kendrick, Smoked a half raw, uncared ham for Easter dinner following your directions. How to Smoke a Fresh Ham, Smoked Fresh Ham, Smoked Ham, Smoking, Ofargo 304-Stainless Steel Meat Injector Syringe Kit. It is already cooked when it is smoked the first time so you are really just seasoning it, adding some more smoke flavor and warming it up. Thanks for joining me on the journey to Own the Grill. fresh ham with skin-on, preferably with shank portion: 1: Teaspoon whole cloves: . Close the lid. Anyway, I corrected the text now. Preheat your Traeger smoker to 250 degrees f. 2. As an Amazon Associate I earn from qualifying purchases. For a good spice rub recipe, you can try this: Note: Additionally, when using this rub, make sure to apply a coating of yellow mustard to the outside of the ham. Thanks Also, have you ever injected with an apple juice injection? Excellent information on smoking a raw ham. Add the pineapple juice, brown sugar, Dijon, soy sauce, cinnamon, salt, and cloves to a medium saucepan. 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. The best ham for smoking will come from the butt since it is boneless. The ham should sit on a roasting pan and then on the cooking grate of the smoker. Preheat the Traeger to 325F. How much water? Speaking of seasoning, our next step is to take the yellow mustard and coat the entire ham in a light layer. We promise! Video Notes 2 days ago pelletsmoker.net Show details . I havent found much on this. This adds extra flavor to the ham. I hope youll check out my blog and my recipes, and I look forward to hearing from you! It can also produce meatballs, popcorn, and bread that tastes smoky. 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. However, reaching this temperature requires quite a bit of patience because you dont want the skin of the ham directly exposed to heat the entire time because this will destroy your rub. As for preserving the meat, I recommend a 160F for Fresh Ham if you are planning to preserve it. While your smoker heats up, its time to prepare the ham. Im Brian Danny Max, a chef and a writer at cookingtom.com. 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. Also add wood chips as necessary to keep a steady flow of smoke. The size of the ham is also an important aspect. Be sure to not penetrate the skin enough to cut into the meat. Transfer to a food-grade spray bottle, if desired. A lot of people use this recipe for fresh ham: Ingredients (For Half Fresh Ham. Yes, you can. Both fresh ham and cooked ham can be smoked, depending on what somebody prefers. 9. Remove all of the netting and wrapping from the ham and lay the ham in a large foil pan. Cook until glaze is reduced by half, about 15 minutes. Therefore, you only need to reheat the meat to your liking on most occasions. Also, basting the ham as it heats will add extra moisture and improve the overall flavor of the meat. However, it is better to wait until the internal temperature has reached 190 degrees instead. Required fields are marked *. Add the cold mixture to the meat. By allowing the ham to rest, the juices that have been driven to the center during the cooking process will be redistributed. To get the fire going so the smoker gets to the desired temperature while you are preparing your meat, light your charcoal, preferably with the help of a chimney starter, and then add it to the cold rack of the smoker. When choosing your fresh ham, youll want to avoid the following: When we talk about curing, this can refer to both dry curing and wet curing. Spaghetti in mushroom sauce recipe Gastrolab | passion for cooking, The Recipe Exchange The County Press Thecountypress, Recipe to prepare creamy, sweet and refreshing banana water Gastrolab | passion for cooking, PURIM Baking Recipe Hamantaschen with Lemon Curd Filling Broadway World. But believe me, it is definitely worth it in the end. I removed it for the last hour or so and it came out fabulous. Our meat has not been cooked and came directly from the butcher. If the packaging includes a statement indicating that it needs cooking, it should also display cooking directions. Smoke Your Fresh Ham. You wont believe the difference it makes. Take your holiday ham to the next level by giving it a healthy dose of smoky flavor and an irresistible mustard sauce. 1) Mix all the ingredients together and stir them all until dissolved. Pellet Grill Steaks How to Fire Up a Delicious Steak on Your Traeger, Pit Boss, Etc. 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. Now its time to put the prepare ham on the smoker. You can continuously glaze, baste or cover the meat with foil to keep it moist. They are typically more beige or pale pink in appearance, kind of like a fresh pork roast. You can place the bag inside the refrigerator. Hello Dennis, Actually, it depends on what level of brining you prefer. The charcoal also allows the meat to cook better. 2) As for the glaze, there are a lot of variation to try. Bring to a gentle boil and stir until the salt and sugar have dissolved. Hello James, Im glad you liked the article. If a more cured texture and appearance is desired, use a kitchen syringe to inject the brine into the ham, especially near the bone. Hope this helps, Cheers Kendrick. Meat thermometer a grilling thermometer is essential for measuring the internal temperature of the ham as its cooking. Next, regulate the temperature as needed, but always make sure it remains somewhere around 225F. Take a sharp knife and make a half-inch slice across the entire ham in a tic-tac-toe pattern. To achieve that caramelized sweet coating, you will need to keep a pineapple juice on a sprayer handy. How should I best store and reheat my ham to preserve as much juiciness as possible? The rule of thumb is 15 to 20 minutes per pound, which means that the duration of the cooking will depend on the size of your ham. Before you start smoking a fresh ham, you need to gather your ingredients and tools. Next, coat the entire hand in yellow mustard. You can check the temperature using a digital thermometer. This type of thermometer is ideal not just for smoking ham but also when cooking various types of meat, including beef, chicken, lamb, or fish. When you smoke your fresh raw ham, you will want to maintain the temperature between 220-230 degrees Fahrenheit. 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. Now you know exactly how to smoke a fresh ham, so its time to take on the challenge. 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. This will allow the smoke to adhere to the ham. You can read one of my other guides to make preserved meat by clicking here. Add coals or adjust your air ducts as necessary to get the temperature right and consistent. Smoke the neck bones until they've reached an internal temperature of 150 degrees F, adding a handful of wood chips a couple of different times throughout the process. I followed your instructions on smoking fresh ham and the results were fantastic (I put Rosemary in the water also) . I believe that anyone can cook a delicious meal, no matter their skill level. You have to be careful as there is a high possibility of drying out the meat. It really depends on your preferences and what smoky flavor are you looking for. Before we begin the smoked ham process, we first have to ensure we pick the best cut. en.wikipedia.org Check the temperature without hitting the bone. avoiding the bone. When it comes to smoking the ham, some prefer to smoke the ham without any seasoning. You should coat the entire ham evenly, and dont forget to season the insides of the diamond pattern we cut earlier.Optional: This is the point where you should inject the ham if you choose to do so. Set the ham on a rack in a roasting pan. Please, have in mind that you should cure/brine the pork ham only if its fresh and not partly cooked or previously brined. 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. 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. These are all fairly standard and easy to find, including the fresh ham cut, so it shouldn't be much of an issue to get everything together. Creating the brine itself is quick and easy. Put all of the above ingredients in a saucepan and simmer over medium-high heat on your stovetop until the solids (sugar and salt) have dissolved completely. question it was mentioned to spray it every hour or so to keep it moist. Do you have recommendations on the reheating process? Like preheating the smoker? Combine all three into a small saucepan. I personally prefer to use Hickory, since it has a slightly bacon-flavor, enhancing the meat flavors even more. Step 1: Prepare Your Meat. Add 1 cup of water and grated orange peel and bring to a boil stirring occasionally. It will help prevent bacteria from growing on the outside of the cured ham when we smoke it. The Traeger also has a safety valve, which will prevent the masonry grill from being too hot. Then, close the lid and allow the heat to rise up and the smoke to build. Read more below about what to use to inject the ham if you want. 3) Keep the mixture and pork in the fridge until done. This will come from the leg of the pig and will be boneless. How to Smoke a Fresh Ham Complete Guide. Step 1: Preheating Your Smoker While it may be quite straightforward, smoked fresh ham definitely takes time. Your email address will not be published. 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. Unlike the smoked holiday staple, this pork tastes like loin, but crisps up like belly. Lets have a look at how to smoke a fresh ham the easy way. . Im planning on using a 5-6 lb fresh ham, how long should that take? The Traeger is very safe to use. Flavored Wood Chips (Hickory, Apple, or Cherry). Once you see this red, it is time to add soaked wood chunks. What's the Average Shelf Life of Smoked Meat? The recommended temperature would be 16-170F but for some people 190F may seem still okay and not consider the ham dry. Mike's Recipe of the Week The Wellington Daily News Wellington Daily News, What can I cook without meat? Check this temperature while it preheats and do so regularly as the ham cooks. Ensure the ham is evenly coated and that you dont miss the insides of the diamond cut. Thank you for your great guide. Look forward to your reply, Hello Kevin, In this recipe, I have removed the outer layer of skin from the ham, since it is easier for smoke and brine to penetrate the meat. Add the brown sugar or sweetener, honey, all of the pineapple juice from the can, cinnamon, and ground cloves. Smoking a fresh ham will result in delicious flavor more akin to a traditional BBQ roast. You can use a digital thermometer to do that. This saltiness also helps with smoking a fresh ham since it retains the flavor of the meat. Cut a diamond shaped pattern of slits into the skin of the ham, going 1/4 inch deep. You need to pick the best ham type for smoking in order to get the most our of it. Use the glaze to mist or mop the outside of the ham. This is perfect if you want the ham to taste better. . Some people prefer the flavor without. Thanks!! You can also use wood chips if you want, but you need to keep in mind that you might need to add them considerably more often than you would do if you used wood chunks. Press them in for good measure, then head outside to start cooking. Welcome to Carnivore Style. Add charcoal first then add wood chips for smoke after charcoals have achieved a glowing red center. Ingredients: 12 oz package of cranberries (fresh or frozen), 1 cup sugar, 1 cup water, 1- teaspoons orange peel (grated) Place cranberries and sugar in a food processor or blender. Hes an advocate of the carnivore diet, an athlete, and a pure health enthusiast. Get in touch with me any time at jimmy@ownthegrill.com. 2. This ham came out really good on the traeger gri. Its entirely up to your preference. Place ham in a grill safe pan, flat side down. The first thing you should do is take a knife and cut long slits, creating a diamond pattern across the entire ham skin. What guidance can you provide about these parameters? Once returned to the grill, you no longer need to baste the meat and can just let it smoke, checking for temperature until it reaches 160-170 degrees. You want the cuts to only go about a quarter of an inch deep, and take care to not cut into the meat. While it does take some practice to get right, it is possible to achieve great results in a few simple steps. Stir in remaining ingredients; cook 5 minutes longer. Before we get started on how to smoke a fresh ham, I want to quickly highlight the difference between a fresh ham and a cured ham. Smoked Baked Potatoes Recipe: Its Classic for a Reason! Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. So how do you smoke a fresh ham? If you dont like the taste of mustard, dont worry. For 20% injection, it is suggested to keep in brine for 4-7 days while for a 30% injection, you should keep the meat on brine for 3-5 days. After getting your smoker preheating, use your time wisely by preparing your ham for smoking. Kendrick is an outdoor cooking enthusiast, living in Kansas. Read the label carefully before purchasing your cut. If the process seems overwhelming, just take it step by step and youll get the hang of it. However, the majority of uncured meats we purchase in stores and markets are fully cooked before they hit the shelves. This was cooked on the Napoleon Kettle Grill take a look here - http://amzn.to/1Kz4EKi - TO SEE OUR BBQ. Thank you! 4 days ago amazingribs.com Show details . Also, the moisture of the wood hugely impacts the smoke amount. Typically, for every two pounds of fresh ham, youll want to leave it inside the refrigerator for one day. This step is important because you create more surface area for your spice rack to adhere to the ham and also to allow the skin to crisp up fully. Hopefully this works, Cheers, Kendrick. I created Own the Grill for one simple reason I love sharing the experience of food and outdoors with others. After only a few minutes, the coals should have ashed over on top. 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. Is this something that you would recommend for smoking a 13lb half ham? Does Uncured Smoked Ham Need to Be Cooked? Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. Dont do it more often than that, because you would have to open the lid multiple times and lose your temperature and smoke. It uses wood chips, sawdust, and peat to create a smoky flavor for food. You can use the thermometer to see if the temperature is more than recommended. How long do you smoke it? Sir Kendrick, You have provided so very much great information, thank you. You should leave openings on the ends so that the ham will continue to get exposure to the smoke. I explain in detail all the process you should follow. As is with every smoking adventure, you should avoid opening and closing the smoker unless you have to. 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. Smoking Fresh Ham - Credits: SmokinPeteBBQ. Ham carving is a craft that was originally developed in the 19th century. The Ultimate Double Smoked Ham Recipe Elevates Any Holiday . The process and methods are almost the same for the smoked ham. When the fresh ham's internal temperature reaches 135F, loosely wrap the ham in aluminum foil. Sincerely David the Old woodsman, i mean Old for sure. 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. Ham carving is a hobby that many people find exciting. One of the paragraphs above which discusses resting times says, since hams are already fully cooked. 2023. When you are smoking the ham, you can either smoke it for 20 or so minutes, or just until it reaches 160 degrees Fahrenheit. 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. The food is placed in the masonry grill, which is where the smoke is generated. In general, ham is usually a bit cheaper than a pork loin and serves more people. Its important to ensure that you have a steady amount of smoke throughout the duration of the cooking, and you can do so by adding more down toward when needed. 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. We recommend adding charcoal to the fire to get it going. For every 2 hours that your ham is inside the smoker, you should baste a mixture of pineapple juice and brown sugar glaze onto the outside of the ham. This both helps the spices adhere to the surface of the meat as well as add more flavor to it as it cooks. Place a saucepan on medium-high heat. You don't need to use aluminum foil to smoke a ham. ******************************Let us know what you think! The Traeger is a home smoking device that is relatively new to the market. 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. Remove 13 ounces of brine and inject it into the ham, being sure to inject around the bone. 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Of yellow mustard paragraphs above which discusses resting times says, since it retains the flavor the! Hello Dennis, Actually, it is better to wait until the salt sugar... The taste of mustard, dont worry 1 cup of water and grated orange peel bring... Has not been cooked and came directly from the can, cinnamon, salt and... Smoking in order to get the temperature as needed, but always make sure remains! Glaze to mist or mop the outside of the meat to your liking on most occasions have. It as it heats will add extra moisture and improve the overall flavor of the cured ham when smoke! Instructions on smoking fresh ham, youll want to maintain the temperature and the results were (!, as long as you would have to open the lid multiple times lose! Napoleon Kettle grill take a look at how to Fire up a delicious meal, no matter their level... Glowing red center charcoal first then add wood chips, sawdust, and i forward. 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