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. One of the best things about smoking a ham on a Traeger is that you can prepare the ham all at once. Add the cold mixture to the meat. This will add some flavor, but the main reason for this step is to help the rub cling to the ham. The time needed to brine or cure a fresh pork ham totally depends on the size of the meat cut. It does take a long time, and not everyone has the resources to do so. As we found our ham dry and a little over done. If you dont like the taste of mustard, dont worry. Bring to a gentle boil and stir until the salt and sugar have dissolved. It is important to inject the amount of brine equal to 10 to 15% of the ham's weight, into the flesh of the ham. When you click these and purchase products from it, we may receive a commission. Therefore, it can be eaten right from the refrigerator. Next, regulate the temperature as needed, but always make sure it remains somewhere around 225F. If the meat floats on top of the mixture, use a plate on top to keep it submerged. We want to let the ham rest for about 30 minutes before cutting into it. Unlike the smoked holiday staple, this pork tastes like loin, but crisps up like belly. Should I use aluminum foil to smoke a ham? To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. When we smoke a ham or cook ham, we will want to wet cure it. You should really only open the lid to baste the ham a few times and wrap it in foil during the entire cook. Its important to know how curing ham is done and how to make the brine. 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. i have always wanted to smoke a ham for the first time ever for a super thanksgiving meal. 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. While we all love a good sausage or crispy bacon, there isnt much that compares to a slice of succulent, smoked fresh ham. Just make sure your smoker stays at the range of 220-230F. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. Brining Directions 1) Mix all the ingredients together and stir them all until dissolved. When you smoke your fresh raw ham, you will want to maintain the temperature between 220-230 degrees Fahrenheit. Similar to a steak, allowing the ham to rest lets the juices redistribute away from the center of the meat. Apply a coat of yellow mustard, being sure to get it into the cuts you just made. Heres a list of everything youll need to smoke your fresh ham: Smoking a fresh ham is a time consuming process, so I always like to maximize efficiency with my time. Smoke the glazed ham for 20-25 minutes. While you can smoke the ham from the raw to the end, there is no need to. It allows you to turn food into a work of art. Smoking a fresh ham will result in delicious flavor more akin to a traditional BBQ roast. The best smokers on the market are designed to regulate the temperature for you and have a side table for all your smoker accessories. To achieve that caramelized sweet coating, you will need to keep a pineapple juice on a sprayer handy. I removed it for the last hour or so and it came out fabulous. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. Hello Sarah, I can confirm that this guide is for fresh, raw ham. Dont know if it was beginners luck but the turkey really came out good . The Traeger is a home smoking device that is relatively new to the market. 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. After only a few minutes, the coals should have ashed over on top. So, if you want to be efficient, itd be a good idea to preheat your smoker while you prep. Good Luck . 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. Meat injector this is optional, but youll need it if you want to inject the meat during the cooking process for extra succulence. 2) As for the glaze, there are a lot of variation to try. Some of the Traeger models even have a digital clock, which is very useful if youre interested in cooking multiple types of food at the same time. Some models have a digital LED temperature gauge, which is a great feature. To cook an uncured smoked ham, you should place it in a roasting pan and then on a rack. Remove all of the netting and wrapping from the ham and lay the ham in a large foil pan. In this article, Ive put together a guide to smoke a fresh ham, curing raw ham, as well as some tips and tricks to ensure the tastiest results possible. What's the Average Shelf Life of Smoked Meat? 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. After injection, let the ham rest for a moment to cool. If you are wondering how to smoke a fresh ham, youd be pleased to learn that is a slow cooking process that is going to give you our need that juicy smoking taste and caramelized exterior thats difficult to match in deliciousness. It is only there to ensure the rub sticks to the ham as it smokes and it wont affect the flavor. Smoke Your Fresh Ham. You should always expect to spend a long time waiting for the heat to penetrate whenever you smoke meat. You can smoke the ham for as long as you want, as long as you can hold out. Both fresh ham and cooked ham can be smoked, depending on what somebody prefers. Remove the pot from the heat and set aside until ready to serve. Add the cold mixture to the meat. Ham is actually a type of pork, which can come as fresh ham, smoked or cured type. Use a loose layer of tinfoil to wrap it carefully because it will be very hot. This ham came out really good on the traeger gri. Thats a bit high. We have found that a half ham cut works best because it has more surface area and the smoking and seasoning are more effective. Once the half-hour has passed, its time to carve the smoked ham and serve it up. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. 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. Hi Kendrick, Smoked a half raw, uncared ham for Easter dinner following your directions. Once your ham is smoked, you must let your ham sit for 30 minutes. Our meat has not been cooked and came directly from the butcher. Your email address will not be published. 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. Smoke at 250 until the internal temperature gets to 140 degrees, then apply your glaze of choice (recipe for the one we used below). A cured ham has been pre treated to kill off bacteria through either a wet curing or a brine curing process. Youll know this when you see the center glowing bright red. Usually, hickory or maple wood are good choices for smoking ham but I recommend you to take a look at this guide to learn more what each kind of wood taste like. You can choose whether or not to smoke the ham without a lid. Add coals or adjust your air ducts as necessary to get the temperature right and consistent. 3) Keep the mixture and pork in the fridge until done. This will come from the leg of the pig and will be boneless. This adds extra flavor to the ham. This will in turn make the entire fresh ham much more tender and juicy when its time to eat. Get expert tips and tricks for succulent, perfectly seasoned meat dishes. I cooked the turkey indirectly in a pan .Can I cook the ham the same way ? Copyright 2023 FuriousGrill - All Rights Reserved, Tips to Have in Mind When Picking Your Ham Cut. 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. There is not much detail what the water is or how it is used. Is it water in a bowl with a cover with holes placed on the grill? 1 Teaspoon whole cloves. However, it is better to wait until the internal temperature has reached 190 degrees instead. As an Amazon Associate I earn from qualifying purchases. Allow the heat to rise to a temperature of approximately 225F, which is not perfect temperature for smoking a ham. 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 Cook for one hour. Close the lid. Following this simple guide will turn your fresh ham into a centerpiece for many future meals. In short, if a ham is cured, smoked, or baked, it is considered pre-cooked. Therefore, it doesnt technically need to be cooked again. You can check this, this & this guide for more detailed instructions and other things to have in mind. Because there is a big difference! You can control the temperature of the masonry grill by selecting your desired temperature. Hi Kendrick. A smoked ham, on the other hand, is a section of a leg of pork. The process is usually fairly simple to use. Master meat in the kitchen with our team of meat masters and our three FREE e-books. Once you've decided to smoke, you'll have to assemble a short list of ingredients and tools. 180 F / 82 C. There are people who smoke a pre-cooked ham, thats why I included that sentence. Turns out great and super easy. In order to do this, the Traeger will need to be preheated for at least 30 minutes. Do you need a brine? Hope it helps and Good Luck. Some people like to brine their fresh ham before smoking, some other don't. 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. 1) Mix all the ingredients together and stir them all until dissolved. What is the Difference Between a Picnic Ham and a Smoked Ham? Its essential to let the ham rest for approximately 30 minutes before cutting it. I hope this helps, Cheers, Kendrick . If you cant get your hands on raw ham, cured whole or cured half is fine too. I recommend carving quarter inch slices, but feel free to slice to the width of your preference. 4 Steps to Smoking Fresh Ham Once you've collected everything you need, we can now get started with the process. 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. Charcoal its always a good idea to keep a bag of charcoal handy because you may need to add more in order to regulate the temperature. Place ham on the smoker flat side of the ham down. This is a good example of a custom fit smoker that fits over smoke chimneys and shelves if you need it to. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. We wont rent or sell or spam your email. The size of your ham will determine how the ham cooks. Some woods produce more smoke than others. The wood usually releases a lot of smoke at the beginning and then it settles down. Prepare the brine. 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. Brining and curing a fresh ham is totally an optional step to this recipe. Each time you open it, valuable heat escapes and it takes time to get the temperature right again. If you choose to do this step, youll notice your ham is a lot more tender and light in flavor than it is without. But believe me, it is definitely worth it in the end. Can you please confirm the above article is meant for an uncooked/raw ham. Once your grill or smoker reaches a temperature of 225, place the ham on the grate. Once youve finished creating the brine, youll want to place your fresh ham inside a brining bag and pure in the cool curing brine. It works with natural gas or propane, and with no special cleaning required. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. Pick up the bacon lattice on the parchment and carefully place the it over the ham. 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. Stir in the remaining 12 cups of cold water. 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