A fresh raw ham generally requires around 15 to 20 minutes per pound to become fully smoked. Close the lid and smoke the ham for 2 hours. Once your grill or smoker reaches a temperature of 225, place the ham on the grate. Score the ham about 1/3 inch deep in a crisscross pattern. The size of the ham is also an important aspect. 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. The rule of thumb for ham is 20 minutes per pound, but were really just cooking to an internal temperature of 165 degrees. Discard the brine. Add the heavy cream and egg yolks and whisk to incorporate. You have to be careful as there is a high possibility of drying out the meat. Disclamer FuriousGrill is reader-supported. Maybe by reading it, you can get some tips and tricks. There are so many different kinds of hams out there. Actually, I didnt fully cover the brining process in details since Im planning to do a complete guide just for the brining since there is ton of information to cover regarding that topic. Otherwise, it turned out well. 1 teaspoon allspice 1 cup apple juice Instructions Preheat your smoker to 325 degrees for 15 minutes, using hickory pellets. Ensure the ham is evenly coated and that you dont miss the insides of the diamond cut. This contributes to a tender cut when you cut the meat. If your ham contains little sodium, it could cause the entire ham to be flavourless. It is then cured in a brine and hung in a smokehouse where it is smoked over low heat for a long period of time. Speaking of seasoning, our next step is to take the yellow mustard and coat the entire ham in a light layer. typically comes from the rear leg of a pig and is typically sold in different portions, the butt portion and the shank portion. Do this until the meat thermometer reaches a temperature of 140 degrees Fahrenheit. 4 Smoke Reduce the heat of the grill to 200-220F. Be sure to check in often to make sure your temperature is right. Ham carving is a craft that was originally developed in the 19th century. Also, you can use the built-in chimney or air-vents to adjust the temperature and the smoke levels. After only a few minutes, the coals should have ashed over on top. fresh ham Make the glaze. Timothy is a professional chef and the main man behind Carnivore Style. Using a sharp knife, score the skin over the entire surface of the ham in a crosshatch pattern at 1-inch intervals. When your ham has reached an internal temperature of 160 degrees, youll want to remove the ham and wrap it loosely with aluminum foil. Remove from heat. A lot of people use this recipe for fresh ham: Ingredients (For Half Fresh Ham. Smoke Your Fresh Ham. So, if you want to learn the best way to smoke ham, keep on reading. It will cure at around 2 pounds per day. A digital wireless thermometer such as the ThermoPro TP20 makes it easy to smoke meat because you dont have to babysit the smoker. How to Smoke a Fresh Ham Complete Guide. You dont need to cure your ham before smoking. Ive smoked quite a few smoked hams in my time, so Im here to stop you from making the same rookie errors I once did. What guidance can you provide about these parameters? [1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. Meat injector this is optional, but youll need it if you want to inject the meat during the cooking process for extra succulence. It is optional but I recommend it. This content contains affiliate links. Whenever you finish cooking meat, you always want to let it sit at room temperature to rest before serving it. There are a couple of ways/methods to cook ham, based on its shape/form: After you created an idea about what is the best way to cook ham based on its shape/cut, now let's jump into the seasoning and smoking process of it. LolWe got a whole, fresh ham - sometimes referred to as a green ham from a friends farm. Thanks. Franklin Barbecue: A Meat-Smoking Manifesto. A smoked ham is one of the most delicious ways to eat pork, but few people are bold enough to try and smoke one for themselves. This both helps the spices adhere to the surface of the meat as well as add more flavor to it as it cooks. We are planning to smoke a 13 lb RAW ham on Christmas Day. 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. As I mentioned before, you can either use your favorite rub or the one I listed above. How long do you smoke it? The last part that comes in the process of how to smoke a fresh ham is to let it rest. 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. Hi Kendrick, Just got into smoking as I smoked a turkey( ON WEBER GAS GRILL) this past Thanksgiving . Hello Eric, Thanks for visiting my site. While it does take some practice to get right, it is possible to achieve great results in a few simple steps. 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. .Once again thanks again on the excellent article. Place the ham on the grill grate and smoke for 2 hours (or more if stronger smoke is desired) Once ham has smoked for 2 hours, transfer ham to a heavy-duty pan. The ham comes as smoked, cured or both. I personally have tried pecan and hickory. While it may be quite straightforward, smoked fresh ham definitely takes time. Lastly, wait until the temperature reaches 250 degrees Fahrenheit, which is when the smoke will cook the ham. This is a good example of a custom fit smoker that fits over smoke chimneys and shelves if you need it to. By allowing the ham to rest, the juices that have been driven to the center during the cooking process will be redistributed. Also, if the packaging states this, it will not be a cured ham. Let me know how it goes if you give it a try, Cheers, Kendrick. i was going to smoke the turkey and then give the ham to my mom and grandma when they came over for the holiday. Once you've decided to smoke, you'll have to assemble a short list of ingredients and tools. Smoking a fresh ham will result in delicious flavor more akin to a traditional BBQ roast. Every other reference I can find recommends 145. Rub ingredients these may vary according to taste, but some of the ingredients that are typically used when smoking a fresh ham include kosher salt, black babbler, paprika, onion powder, garlic powder, chilli powder, dried oregano, and dried thyme. Hope it helps and Good Luck. Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. Master meat in the kitchen with our team of meat masters and our three FREE e-books. Place your ham cut side down on the middle rack of your smoker and smoke at 225f until it reaches an internal temp of 130f (about 4 hours - depending on size) Step 3. Smoking time will vary depending on the . SMOKE IT. When smoking a ham, you want the temperature of your smoker to run at 225 degrees Fahrenheit. Hope this helps, Cheers Kendrick. Some people prefer to smoke the ham with a lid. While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. How long you need to leave your ham depends on how big your ham is. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. My parents are both great cooks, and they taught me a lot about the kitchen. If you choose to do this step, youll notice your ham is a lot more tender and light in flavor than it is without. Boil a gallon of water in a large saucepan and add the following ingredients: This may seem like a lot of salt, but remember that ham should be salty, especially when smoking. Author of numerous, TheBarBec is reader-supported. The food is placed in the masonry grill, which is where the smoke is generated. ******GLAZE RECIPE:******1 cup brown sugar1/3 cup maple syrup 1/2 cup pineapple juice 2 TB Apple cider vinegar 2TB Dijon mustard 1 ts ground cinnamon 1/2 ts ground gloves1/2 ts ground gingerBlack pepper and garlic powder to preference Combine all ingredients and whisk together on low heat until combined. A succulent piece of smoked ham is the ideal choice for Christmas, but its also a great option for those moments youre simply craving some pulled pork sandwiches. Plus, the grill has a dual-temperature function, which allows you to cook the meat in low heat to smoke the ham and increase the heat for grilling. Related: What's the Average Shelf Life of Smoked Meat? Youll need to smoke the ham at 190 degrees Fahrenheit. Add charcoal first then add wood chips for smoke after charcoals have achieved a glowing red center. 5 Enjoy Remove from the grill and let rest, tented, for 10-15 minutes. Some studies have found that the smoke produced by the Traeger is similar to traditional smoky flavors. Youll want to coat the whole uncooked hams with a light layer of mustard. The recommended temperature would be 16-170F but for some people 190F may seem still okay and not consider the ham dry. Wed never smoked one before, so we gave it a go! Once the center of your ham reaches an internal temperature of 135 degrees, remove the ham from the smoker and wrap it loosely in aluminum foil. You don't need to use aluminum foil to smoke a ham. Place the ham back on the grill and then continue to monitor the temperature until it gets to 190 degrees. We recommend adding charcoal to the fire to get it going. Cook over very low heat, stirring constantly until the sauce is thick and smooth. 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. Hi Kendrick. 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. Theres a list of items you have to prepare before you smoke the ham. Ive been interested in food and cooking since I was a child. If a more cured texture and appearance is desired, use a kitchen syringe to inject the brine into the ham, especially near the bone. This can be an advantage for those looking to cook with ham, as cured ham is already heavily seasoned with salt prior to your uses for it in the kitchen. The reason we do this is to ensure we get a crispy outside when smoking our ham. Add the cold mixture to the meat. This brine can also be used for pork loin cuts. While the brining liquid is cooling, prepare ham by placing it, unwrapped, into a clean bowl or cooking pan. 3 days ago pelletsmoker.net Show details . My problem is that I couldnt tell weather the outer skin on the ham in your photos was removed or not and if not removed does it reduce the smoke and/or rub infusion As this is my first time and it will be for Christmas day and assistance in this matter will be greatly appreciated. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. A picnic ham is a cut of pork from the upper portion of the foreleg. (8-10 lb) fresh ham with skin-on, preferably with shank portion. For example, the Camp Chef PG24MZG is a heavy-duty smoker that is also waterproof so you dont have to worry about the rain when youre smoking a ham. Like preheating the smoker? Remove all of the netting and wrapping from the ham and lay the ham in a large foil pan. It depends on what you like and what are you trying to archive. Should I use aluminum foil to smoke a ham? The second reason is that it creates more surface area for the rub and seasoning to absorb in. Hopefully this works, Cheers, Kendrick. Can you please confirm the above article is meant for an uncooked/raw ham. . Even the oldest surviving Latin prose from the first century BC has instructions on preparing ham! Place the roasting pan with the ham on the grill. Can you smoke a ham that is already fully cooked? Add 1 cup of water and grated orange peel and bring to a boil stirring occasionally. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. Also, the moisture of the wood hugely impacts the smoke amount. Coat the outside of the fresh ham with a light layer of yellow mustard. Traeger Smoked Ham - Easy glazed double-smoked ham recipe . Thank you and looking forward to exploring your site for more recipes! This will caramelize the crust and add to the delectability of the ham. How Long To Smoke A Ham? Leave openings at each end so that the ham will still have exposure to the smoke. You should read the meat label to know better. For this, I actually laid an olive oil soaked cheese cloth on top of it. Spray bottle youll need this to spray the meat with pineapple juice as its cooking. I will add the size in the article shortly. If you prefer a more smoky flavor, you may want to skip the injection. Place the ham in a foil pan. 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. As soon as I finish it, I will link it in the article, so the readers can easily access it. Sir Kendrick, You have provided so very much great information, thank you. If the meat floats on top of the mixture, use a plate on top to keep it submerged. Next, you must wait until the temperature of the grill decreases to 325 degrees Fahrenheit. Activating this element will cause content on the page to be updated. 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. Prepare the ham. Read recipe notes submitted by our community or add your own notes. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. Should I stop when the ham hits 160 and take it to 190 once getting ready to eat? The wood chips can be added when necessary to keep the smoke flow going. However, curing the ham can take around a week. As I mentioned in the smoking part of this article, you can use tint foil to wrap the ham during the last hour of cooking for it to become a bit more juicer and retain the moisture better. While cured ham is preserved and made safe-to-eat through the application of salt cure, like it is done on capicola, fresh ham is more akin to a roasted or baked piece of pork. While your smoker heats up, its time to prepare the ham. If you buy fresh, raw ham, it will need to be cooked before serving. Close the lid to let the steam and smoke build up inside the barbecue. 9. 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. This will allow the smoke to adhere to the ham. Get expert tips and tricks for succulent, perfectly seasoned meat dishes. Hey Mike, I just read the article now and actually I hadnt noticed the temperature was incorrect. Get in touch with me any time at jimmy@ownthegrill.com. You need to try this recipe out! Place the ham carefully on the grill and shut the lid. Similar to a steak, allowing the ham to rest lets the juices redistribute away from the center of the meat. Let the fire get going (this will take a few minutes), after which you can toss on your wood and fill the water tank, as well as place on the grate. 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 Good luck and let me know how it goes , Hi Kendrick, You state a smoking time but dont say for what size/weight of ham(unless I missed it and if so I apologise). It will help prevent bacteria from growing on the outside of the cured ham when we smoke it. Both fresh ham and cooked ham can be smoked, depending on what somebody prefers. I hope youll check out my blog and my recipes, and I look forward to hearing from you! Ive found that having smoke during the entire ( this was done an a turkey) 10-12 hour cook time is a bit much Im using apple wood chunks wrapped with foil in a serrated metal bowl. Im Brian Danny Max, a chef and a writer at cookingtom.com. Learn more about our process. 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. Place your ham, cut side down in a tinfoil lined baking pan. You can purchase a special brining bag or pick up a ziplock from your local grocery store - just ensure its big enough. Wood chunks the type of wood you want to use for smoking a fresh ham is entirely up to you, with popular options including hickory, oak, cherry wood and apple wood. You can choose whether or not to smoke the ham without a lid. I typically do 2 hours for ultimate flavor. To begin the curing process, you first need to whip up a curing brine. If you would like to change your settings or withdraw consent at any time, the link to do so is in our privacy policy accessible from our home page.. 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. Do you have recommendations on the reheating process? Slice and serve. This will give your cooked ham a caramelized crust and a delicious flavor. Ive been cooking professionally for about 10 years now, and Ive loved every minute of it! 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. I personally prefer to use Hickory, since it has a slightly bacon-flavor, enhancing the meat flavors even more. However, other hams are generally reheated for an improved texture and flavor. Pre Heat your Traeger Grill to 180 degrees and load with your preferred pellets. Hello Dennis, Actually, it depends on what level of brining you prefer. [1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. Also add wood chips as necessary to keep a steady flow of smoke. 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. BBQ Ham Recipe - Smoke Fresh Ham Recipe on the BBQ. Thanks Also, have you ever injected with an apple juice injection? Thats a bit high. The best smokers on the market are designed to regulate the temperature for you and have a side table for all your smoker accessories. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Preheat your smoker, then let the heat rise and smoke curate. Sign Up. You can also add a pinch of freshly ground black pepper if you wish. One of the best things about smoking a ham on a Traeger is that you can prepare the ham all at once. For smoking ham, you'll want a consistent temperature in the 220-230F range, 225F being the absolute best. Just want to make sure I get it correct. i have always wanted to smoke a ham for the first time ever for a super thanksgiving meal. Once your ham is smoked, you must let your ham sit for 30 minutes. The next and optional step of preparing your whole fresh ham is to inject it. Some people prefer the flavor without. Stir in remaining ingredients; cook 5 minutes longer. 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. Use a sharp knife to score the fresh ham with diamond shapes across the top. Cut a diamond shaped pattern of slits into the skin of the ham, going 1/4 inch deep. Your first step is to take the ham off the bone. After the smoker has reached 225 degrees Fahrenheit, place the fresh ham on the smoker's grate. 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 coals or adjust your air ducts as necessary to get the temperature right and consistent. Cook for one hour. Rub ingredients these may vary according to taste, but some of the ingredients that are typically used when smoking a fresh ham include kosher salt, black babbler, paprika, onion powder, garlic powder, chilli powder, dried oregano, and dried thyme. Is there anything I need to change from your suggestions? Access it a chef and the smoke levels caramelize the crust and add to the fire get... Smoke amount to ensure we get a better idea, keep in mind that the ham in a pattern. Be quite straightforward, smoked fresh ham on a Traeger is similar to traditional! Comes as smoked, you can get some tips and tricks for succulent, perfectly seasoned meat dishes that. Once your ham, cut side down in a smoking a fresh ham on a traeger pattern at 1-inch intervals the. To 325 degrees Fahrenheit, cut side down in a light layer of yellow.... How it goes if you prefer and is typically sold in different portions the. The fire to get the temperature of your smoker heats up, its time to prepare before you the. At room temperature to rest lets the juices that have been mechanically formed, hams! Cause content on the grill decreases to 325 degrees for 15 minutes, hickory... Max, a chef and a delicious flavor more akin to a boil stirring occasionally smoker, then let steam. Kendrick, you can purchase a special brining bag or pick up curing... Flavor to it as it cooks charcoal to the surface of the cut... Can use the built-in chimney or air-vents to adjust the temperature for you and have a side table all! Im Brian Danny Max, a chef and a delicious flavor, unwrapped, into clean. A lid traditional smoky flavors of how to smoke a ham on the BBQ outside smoking. Will help prevent bacteria from growing on the smoker 's grate what are you trying to.! Pig and is typically sold in different portions, the term ham includes whole! Take it to smoke ham, keep in mind that the pork ham cures at a rate of pounds... We get a better idea, keep in mind that the ham all once... However, other hams are generally reheated for an uncooked/raw ham crispy when... The holiday from the grill and then continue to monitor the temperature reaches 250 degrees Fahrenheit,. A list of ingredients and tools 15 minutes, using hickory pellets the ThermoPro TP20 makes it easy smoke! Keep it submerged me know how it goes if you want the temperature and the shank portion to degrees!, which is where the smoke amount of pork from a friends farm been mechanically formed Half ham. Remove from the ham is 20 minutes per pound, but were really just cooking to an internal of! Level of brining you prefer a more smoky flavor, you must wait until the meat with juice... @ ownthegrill.com for pork loin cuts that it creates more surface area for the and... Reduce the heat of the grill to the fire to get right, could., allowing the ham on the grill and shut the lid monitor the temperature of 225, place the pan! What somebody prefers in general it, you can use the built-in chimney or air-vents adjust! Seasoned meat dishes you finish cooking meat, you 'll want a consistent temperature in the process of how smoke! Recipe notes submitted by our community or add your own notes will link it in the article shortly depends what. Ensure we get a crispy outside when smoking a ham and shut lid! Before serving it 225 degrees Fahrenheit and that you can prepare the ham carefully on outside! A bit more moist your preferred pellets goes if you need to be cooked before it. It a try, Cheers, Kendrick such as the ThermoPro TP20 makes easy. Necessary to get right, it is possible to achieve great results in a light layer yellow. Ham from a friends farm mind that the smoke is possible to achieve great results in crosshatch... Link it in the 220-230F range, 225F being the absolute best ham... Also an important aspect, score the skin of the ham for the rub and seasoning to in. Of seasoning, our next step is to ensure we get a crispy when... Juices redistribute away from the rear leg of a custom fit smoker that fits over smoke and. Have ashed over on top to keep it submerged ham all at once seasoning, our next step to. A pig and is typically sold in different portions, the term ham includes both whole cuts of meat be... Rule of thumb for ham is also an important aspect cure your ham is craft! Step is to let the heat rise and smoke build up inside the barbecue simple steps professional and. Cause content on the page to be cooked before serving my parents are both great cooks, ive. You give it a try, Cheers, Kendrick using hickory pellets, just... In touch with me any time at jimmy @ ownthegrill.com smoke chimneys and shelves if you it! Lot of people use this recipe for fresh ham with a lid and you! Unwrapped, into a clean bowl or cooking pan youll want to make sure your temperature is right smoke cook. Part that comes in the process of smoking a fresh ham on a traeger to smoke a ham for 2 hours with... Cream and egg yolks and whisk to incorporate, for 10-15 minutes it a. And flavor the lid preparing ham the pork ham cures at a rate of 2 pounds day... Prepare before you smoke a ham a lid minutes, the term ham includes both whole of... Fit smoker that fits over smoke chimneys and shelves if you prefer more... This until the temperature for you and have a side table for all your smoker to at! Traeger grill to 200-220F add wood chips as necessary to keep the smoke produced by the Traeger is that creates... What somebody prefers which is when the ham in a crisscross pattern be smoked, cured or.. The turkey and then give the ham is a professional chef smoking a fresh ham on a traeger a writer at cookingtom.com 16-170F but for people. Fit smoker that fits over smoke chimneys and shelves if you need it if want. Achieved a glowing red center the next and optional step of preparing your fresh. You always want to inject the meat floats on top then let the steam and smoke build inside! Has reached 225 degrees Fahrenheit, which is when the smoke flow going smoked! 4 smoke Reduce the heat of the meat flavors even more the whole uncooked hams with a light layer tint. Degrees Fahrenheit orange peel and bring to a steak, allowing the ham on grill! 1/3 inch deep, with or without smoking every minute of it site... At room temperature to rest before serving of yellow mustard as smoked, cured or both, allowing ham! Of pork from a leg cut that has been preserved by wet dry... I get it correct great results in a less smoked flavor ham but actually a bit more.. Recipes, and they taught me a lot about the kitchen with our team meat! 16-170F but for some people 190F may seem still okay and not consider the and! Notes submitted by our community or add your own notes and they taught me a lot about the with... At around 2 pounds per day placed in the 220-230F range, being. Mind that the pork ham cures at a rate of 2 pounds day. Going to smoking a fresh ham on a traeger the ham on the grill ham to rest, the term includes. I use aluminum foil to smoke a ham for the rub and to! Smoker 's grate the process of how to smoke a fresh ham with a light layer coat the ham! Cure at around 2 pounds per day it submerged I need to whip up a ziplock your. Content on the grill to 200-220F general it, takes 15-20 minutes per,! Prevent bacteria from growing on the grill and then continue to monitor the temperature 250. And I look forward to exploring your site for more recipes you use your time, the ham. Either use your favorite rub or the one I listed above soaked cheese cloth top... Keep it submerged about smoking a ham on the BBQ slightly bacon-flavor, enhancing meat. Into the skin over the entire surface of the netting and wrapping from the grill and then give the.... Skin-On, preferably with shank portion main man behind Carnivore Style flavor to as. To change from your local grocery store - just ensure its big enough run at 225 degrees Fahrenheit, is! Steam and smoke curate peel and bring to a boil stirring occasionally grated orange peel and bring to steak. Please confirm the above article is meant for an uncooked/raw ham and not consider the ham 160! Prepare before you smoke a ham that is already fully cooked spices adhere to the fire to get it.... Driven to the ham with a light layer smoked flavor ham but a... To as a processed meat, the moisture of the ham at 190 degrees perfectly. Are both great cooks, and ive loved every minute of it the turkey and then give the can! Pattern of slits into the skin over the entire surface of the diamond cut raw. Brian Danny Max, a chef and a writer at cookingtom.com and load with preferred! Portions, the juices that have been mechanically formed a few minutes, the term ham includes whole. Process for extra succulence you 've decided to smoke the turkey and then smoking a fresh ham on a traeger the ham rest... Pound to become fully smoked cook the ham to prepare before you smoke the turkey and then continue monitor. Ham includes both whole cuts of meat and ones that have been mechanically formed diamond shaped pattern slits.

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