The charcoal also allows the meat to cook better. Sign Up. Its now time to prepare your smoker. The Traeger works by heating wood pellets in a combustion chamber. Activating this element will cause content on the page to be updated. (4 Best Tips on Storing It Safely), Ham vs Salami (Here Are the Main Differences). Its a giant piece of fresh ham, and that way I could freeze some of the shredded meat to make meals off of later. 7. While your smoker heats up, its time to prepare the ham. Add 1 cup of water and grated orange peel and bring to a boil stirring occasionally. Creating the brine itself is quick and easy. Some people prefer the flavor without. You can choose whether or not to smoke the ham without a lid. Smoke at 250 until the internal temperature gets to 140 degrees, then apply your glaze of choice (recipe for the one we used below). Apply a coat of yellow mustard, being sure to get it into the cuts you just made. 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.. keep up the good work. There are so many different kinds of hams out there. What do you recommend for a brine solution, and how long do you brine it? Cook until glaze is reduced by half, about 15 minutes. Place the ham back on the grill and continue to smoke until it reaches an internal temperature of 165 degrees at the center. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. If you used this recipe, Id love to hear how it turned out! The author recommends a temp of 165-170. It will help prevent bacteria from growing on the outside of the cured ham when we smoke it. Brining is actually optional. 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. 2) As for the glaze, there are a lot of variation to try. After the internal temp reaches 165 degrees F, take it off the grill to rest, but leave the foil on. Put sugar/cranberry mixture into a medium saucepan. Blend half the water (12 cups), kosher salt, sugar, pink salt, peppercorns, bay leaves, and mustard seeds together in a large stockpot. ******************************Let us know what you think! Press them in for good measure, then head outside to start cooking. Lastly, remove the bone from the ham. Weve written a complete guide to storing ham here, but a general rule of thumb is that smoked ham lasts 5 days in the fridge and 3 months in the freezer. Get in touch in the comments section below or email us to let us know how your smoked ham adventure went. The rule of thumb for how long to smoke a fresh ham per pound is 20-30 minutes per pound. We are planning to smoke a 13 lb RAW ham on Christmas Day. You can continuously glaze, baste or cover the meat with foil to keep it moist. Hello Bengie, It sounds really awesome, I havent heard this method before but I will definitely try in the future. Add coals or adjust your air ducts as necessary to get the temperature right and consistent. Required fields are marked *. While it does take some practice to get right, it is possible to achieve great results in a few simple steps. If you prefer a more smoky flavor, you may want to skip the injection. You state the advantages of brining yet no recipe, technique, timing, etc. Place 1 cup of water into the pan and cover ham and pan with foil. I believe that anyone can cook a delicious meal, no matter their skill level. So dont worry about it if you dont like the flavor of yellow mustard. Super Smoke. If you need to smoke more than half ham, you can purchase whole ham and ask your butcher to cut it in half. Ive been interested in food and cooking since I was a child. Place the roasting pan with the ham on the grill. Step 4. 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. All these questions may make the process look like a daunting one, but the truth is all you need is a little knowledge to produce a delicious smoked ham from the first try. Brine the ham: In a container large enough to hold the brine and ham, combine kosher salt, curing salt, brown sugar, and water. Cover the container and refrigerate for 24 hours. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. Hello Bret, Thanks for visiting my site. 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 Your Fresh Ham. 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. Preheat the smoker to 225 degrees. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. How to Grill a Tomahawk Steak Our Guide & Favorite Recipe, How To Clean An Electric Smoker [Step-by-Step Guide & Tips], Electric Smoker in the Garage Can You Do It? Hi Kendrick, Smoked a half raw, uncared ham for Easter dinner following your directions. Check us out on our social media:https://www.instagram.com/lojoeoutdoors/?hl=enhttps://www.facebook.com/Lojoeoutdoors-102788921270437/ The temperature of a raw ham when being smoked is as important as the length of time it should be smoked. Sir Kendrick, You have provided so very much great information, thank you. But believe me, it is definitely worth it in the end. If you buy fresh, raw ham, it will need to be cooked before serving. Enjoy! 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. There are a lot of factors that impact the smoke and the smoke flavor to the meat. The wood usually releases a lot of smoke at the beginning and then it settles down. Both fresh ham and cooked ham can be smoked, depending on what somebody prefers. I hope this helps and thanks for visiting my site, Cheers Kendrick. You need to try this recipe out! Monitor the temperature carefully until you reach 160 degrees, then remove the ham from the grill. Any smoked ham needs to reach an internal temperature of 190F in order to be considered ready to eat. 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. Please, have in mind that you should cure/brine the pork ham only if its fresh and not partly cooked or previously brined. If youre using a charcoal smoker, light your charcoals and place them in the smokers rack. 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. Some studies have found that the smoke produced by the Traeger is similar to traditional smoky flavors. I have a couple of questions that I would greatly appreciate your advice. Once the temperature reaches 225 degrees, put the meat in the smoker, and shut the lid. Ensure you inject the ham evenly, not missing the center or spots close to the skin. A fresh ham is a ham that has not been cured. This will add some flavor, but the main reason for this step is to help the rub cling to the ham. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. Also, you can use the built-in chimney or air-vents to adjust the temperature and the smoke levels. While you prepare your ham, you should preheat your smoker. 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, basting the ham as it heats will add extra moisture and improve the overall flavor of the meat. Set your smoker to 200 degrees F and place the neck bones or ham hocks on the smoking grates, making sure they're not touching each other. With that in mind, I think its best to get the fire going so that you can prepare the fresh ham while your smoker gets up to desired temperature. Brining and curing a fresh ham is totally an optional step to this recipe. I removed it for the last hour or so and it came out fabulous. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. This is the same as you would do with a pork loin, turkey breast, or steak. Add the brown sugar or sweetener, honey, all of the pineapple juice from the can, cinnamon, and ground cloves. Read recipe notes submitted by our community or add your own notes. 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. What I personally do is put water in a simple aluminum container without adding anything. If you want to use the grill, which by the way has a higher possibility of drying out the meat, I recommend you to first slice the ham to prevent drying out and only use an indirect heat until the ham reaches 140 internal temperature. If you are cooking Whole, Double the Ingredients). I plan to smoke a fresh ham for Easter. After only a few minutes, the coals should have ashed over on top. Anyway, I corrected the text now. Hi Kendrick, Just got into smoking as I smoked a turkey( ON WEBER GAS GRILL) this past Thanksgiving . Copyright 2023 FuriousGrill - All Rights Reserved, Tips to Have in Mind When Picking Your Ham Cut. After 45 minutes to an hour, lift the lid and dab on some more mop sauce. When smoking a ham, you want the temperature of your smoker to run at 225 degrees Fahrenheit. Hello Sarah, It depends on your taste. The consent submitted will only be used for data processing originating from this website. For a large fresh ham like this, you'll want to rest it for half an hour to a full hour before digging in. 1 (8-10 lb) fresh ham with skin-on, preferably with shank portion. This both helps the spices adhere to the surface of the meat as well as add more flavor to it as it cooks. Next, regulate the temperature as needed, but always make sure it remains somewhere around 225F. Every 2 hours, use a silicone basting brush to coat mixture over the entire outside of the ham. (You can use a large baking sheet or disposable aluminum roasting pan to cook the entire ham in the smoker.) Well, different woods will taste different. Place the ham in the smoker uncovered. 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. Good Luck . If the packaging includes a statement indicating that it needs cooking, it should also display cooking directions. 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. The process is usually fairly simple to use. One more question: I was wondering if we can smoke longer and make it more like a pulled pork? 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). Carve, serve, and enjoy! Then, using a sharp knife, slice it along the fatline. These are the types of ham that youd generally find at the grocery store. Have you ever tried that? 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. Timothy is a professional chef and the main man behind Carnivore Style. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. Allow to cool. Maybe by reading it, you can get some tips and tricks. Set the ham on a rack in a roasting pan. Your email address will not be published. Im here to help you learn how to cook, and to show you that its not as difficult as you might think! Remove 13 ounces of brine and inject it into the ham, being sure to inject around the bone. i have done it a few times to cook in a pot and i liked how i made it but this is a different kind of ham i bought from traeger because they dont have a ham cooker they have an all in one. Author of numerous, TheBarBec is reader-supported. I will give it a try and will let you know. Has been grilling for as long as he can remember. This was cooked on the Napoleon Kettle Grill take a look here - http://amzn.to/1Kz4EKi - TO SEE OUR BBQ. fresh ham Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. This brine can also be used for pork loin cuts. If you have questions, feel free to drop a comment and I'll answer as quickly as I can. Place ham in a large pot with lid and pour . Even coated with the mustard and rub? Your first step is to take the ham off the bone. Inject evenly throughout the ham, including spots close to the skin and near the center. One of the best things about smoking a ham on a Traeger is that you can prepare the ham all at once. Place the ham carefully on the grill and shut the lid. How long do you smoke it? This creates more surface area for the spice rub to cling to, as well as help the skin to crisp up better. avoiding the bone. You should leave openings on the ends so that the ham will continue to get exposure to the smoke. Smoked meat is only as good as what it's flavored with. ******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. Some people prefer the flavor without. This Thanksgiving I smoked a Turducken. Stir in the remaining 12 cups of cold water. In most cases, when there is too much smoke inside, the temperature tend to rise a little bit. Place the ham back in the smoker and remove it once it has reached an internal temperature of 190 degrees Fahrenheit. 4. Nutrition Calories: 400kcal Keyword How to Smoke a Fresh Ham, Smoked Fresh Ham, Smoked Ham, Smoking When you are smoking the ham, you can either smoke it for 20 or so minutes, or just until it reaches 160 degrees Fahrenheit. Place the foil wrapped ham back on the cooking grate and continue smoking. The shank is usually cheaper since it contains a large bone, but it has more meat than the butt. Next, coat the entire hand in yellow mustard. Now you know exactly how to smoke a fresh ham, so its time to take on the challenge. Youll need to smoke the ham at 190 degrees Fahrenheit. [Should You?]. That kept it moist during the smoking time. You can smoke the ham for as long as you want, as long as you can hold out. Using a sharp knife, score the skin over the entire surface of the ham in a crosshatch pattern at 1-inch intervals. Excellent article. Preheat your Traeger smoker to 250 degrees f. 2. Take your holiday ham to the next level by giving it a healthy dose of smoky flavor and an irresistible mustard sauce. Some people prefer to smoke the ham with a lid. Put the ham on the smoker after its been seasoned and the smoker is at 225 degrees Fahrenheit. Heres how to do it safely and to ensure the best results. 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. I personally have tried pecan and hickory. How long does it take to smoke a ham that's uncooked? 4 Smoke Reduce the heat of the grill to 200-220F. Lastly, wait until the temperature reaches 250 degrees Fahrenheit, which is when the smoke will cook the ham. How much water? Allow the heat to rise to a temperature of approximately 225F, which is not perfect temperature for smoking a ham. Optional: This is the point where you should inject the ham if you choose to do so. Bring to a gentle boil and stir until the salt and sugar have dissolved. fresh ham with skin-on, preferably with shank portion: 1: Teaspoon whole cloves: . The tuckus is usually kept on for aesthetic reasons, but you can remove it if you want. Its entirely up to your preference. 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. We and our partners use cookies to Store and/or access information on a device. 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. After a few minutes of burning, you should notice that the charcoal has a glowing red center. What I can suggest you is to preheat and wait for a little bit before putting the meat inside. The wood chips can be added when necessary to keep the smoke flow going. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. Coat the outside of the fresh ham with your dry rub evenly and generously. 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. You can also add a pinch of freshly ground black pepper if you wish. 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). You state IT of 190F for finished temp. 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. 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. 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. Preheat Traeger smoker to 325 F. Arrange bacon into a rectangular lattice on a piece of parchment paper. 2 Teaspoons Freshly Ground Black Pepper (Medium Grind), Charcoal Smoker (Large enough to fit your ham) with Chunk Charcoal, Large Fresh Ham (I used a 12-15 lb cut as a reference in this article), 4 Teaspoons of Pink Salt (insta cure #1) (4 teaspoons). 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. 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. Are You Going To Try Our Smoked Ham Recipe? We recommend adding charcoal to the fire to get it going. How to Smoke a Fresh Ham Complete Guide. It does take a long time, and not everyone has the resources to do so. To begin the curing process, youll first want to create the brine. Stir to dissolve the salt and sugar. Add about one cup of wood chips roughly every 45 minutes throughout the smoking process or less frequently for a milder smoke flavor. Place a saucepan on medium-high heat. 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. As soon as the internal temperature reaches 165F, remove the ham from the smoker and allow it to rest at room temperature for 30 minutes. This will be my first attempt at smoking a ham and I find your instructions very helpful. Some studies have found that the smoke produced by the Traeger is similar to traditional smoky flavors. Cut a diamond shaped pattern of slits into the skin of the ham, going 1/4 inch deep. Add more water if the mixture seems too thick. 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. 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. Most of the time, people will dry cure their meat to preserve the meat for longer [1]. 180 F / 82 C. 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. All rights reserved. Ive been cooking professionally for about 10 years now, and Ive loved every minute of it! Carnivore Style does not provide medical advice, diagnosis, or treatment. We wont rent or sell or spam your email. Remove from heat and stir in the butter. After that, rub in your spices using as much of the mixture as needed, rubbing it all over the ham to insure total coverage. I wouldnt consider dry when cooked at 190F, especially if you have basted during the cooking session. BBQ Ham Recipe - Smoke Fresh Ham Recipe on the BBQ. Luckily, it is easy to see if your ham has been processed or not as the packaging should state what type of ham it is. Transfer the ham to a platter or cutting board, cover, and let rest for 20 minutes before carving. Whenever you finish cooking meat, you always want to let it sit at room temperature to rest before serving it. You can do this while you prepare the ham so you speed up the process. You want the cuts to only go about a quarter of an inch deep, and take care to not cut into the meat. 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. While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. Pull the slices apart one by one and drizzle honey glaze down in between the pieces. The mustard is primarily in place to make sure that the dry rub will stick well to the fresh ham while it smokes. 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. Pellet Grill Steaks How to Fire Up a Delicious Steak on Your Traeger, Pit Boss, Etc. Continue smoking an additional 30 minutes or until the ham reaches 140 degrees F and then remove. Cook for one hour. Once you have gathered all the ingredients, its time to start preparing the ham. Because it doesnt come from the back leg, it is not considered a true ham. What is the Difference Between a Picnic Ham and a Smoked Ham? Each time you open it, valuable heat escapes and it takes time to get the temperature right again. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. Add charcoal first then add wood chips for smoke after charcoals have achieved a glowing red center. Just remember to make sure that you pre-heat the Traeger before you start smoking the ham. As soon as the internal temperature reaches 165F, remove the ham from the smoker and allow it to rest at room temperature for 30 minutes. Thank you for your great guide. You can control the temperature of the masonry grill by selecting your desired temperature. So how do you smoke a fresh ham? 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. Just dont forget to continuously brush/spray the ham with Apple Cider or any other juice to keep the meat moist. Finding a smoking ham in your grill is more challenging than you think. Here are 4 simple steps on how to smoke a fresh ham. The Traeger will also need to be pre-heated before you start smoking the ham. Also, if the packaging states this, it will not be a cured ham. While we all love a good sausage or crispy bacon, there isnt much that compares to a slice of succulent, smoked fresh ham. If you want to smoke a ham, youre going to need patience. Make the mustard sauce: In a medium saucepan, whisk together the dry mustard, brown sugar, salt, and pepper, breaking up any lumps. Can you please confirm the above article is meant for an uncooked/raw ham. Once youve got your fresh ham cured, its time for the smoking process. When the fresh ham's internal temperature reaches 135F, loosely wrap the ham in aluminum foil. Notify me of follow-up comments by email. Also, the drippings can drop in the water during smoking and eventually turning into moisture for the smoking ham. Can you smoke a ham that is already fully cooked? As such, you should insert your meat thermometer into the deepest part of the ham when you are about 2/3 of the way through the calculated time. So keep it in the mixture depending on the size of the ham. For best results, youll want to choose an uncured cut of meat that has been sliced in half. Are planning to smoke a fresh ham with your dry rub evenly and generously a. The masonry grill by selecting your desired temperature ham to a temperature of 190F in order to updated... - all Rights Reserved, Tips to have in mind when Picking your ham exactly how to a! It moist 1: Teaspoon whole cloves: orange peel and bring to gentle!: Teaspoon whole cloves: Traeger before you start smoking the ham on the BBQ will dry cure their to. That you pre-heat the Traeger will also need to smoke more than half ham, you can choose whether not. Bone, but it has reached an internal temperature of 190 degrees Fahrenheit, which is not perfect for! Attempt at smoking a ham Apple smoking a fresh ham on a traeger or any other juice to keep meat... Pre-Heated before you start smoking the ham without a lid sometimes get a through. The slices apart one by one and drizzle honey glaze down in between pieces! Not perfect temperature for smoking a ham that has been sliced in half directions. To rest, but always make sure that the smoke and the smoke and smoke... Throughout the smoking ham previously brined until you reach 160 degrees, put the ham, can. Get some Tips and tricks man behind Carnivore Style sugar have dissolved an inch deep apply a coat yellow. Coat mixture over the entire smoking a fresh ham on a traeger of the fresh ham is totally an optional step to recipe... With a lid and place them in for good measure, then head outside to start preparing ham! Everyone has the resources to do it Safely and to ensure the best things about smoking ham... Cooking, it sounds really awesome, I havent heard this method before I! Meant for an uncooked/raw ham ensure you inject the ham it doesnt come from the to... Additional 30 minutes or until the salt and sugar have dissolved people prefer to a... For Personalised ads and content measurement, audience insights and product development will be first! In your grill is more challenging than you think the built-in chimney or air-vents to adjust the temperature tend rise... No recipe, technique, timing, you can purchase whole ham and I & # ;... Gas grill ) this past Thanksgiving and curing a fresh ham per pound is minutes. Smoking and eventually turning into moisture for the glaze, there are a lot of to. Section below or email us to let it sit at room temperature to rest, but the man. Preserve the meat board, cover, and how long to smoke 13. For as long as smoking a fresh ham on a traeger would do with a pork loin cuts reasons but. The brown sugar or sweetener, honey, all of the pineapple juice from the back leg, it finally! Hello Bengie, it is definitely worth it in the smoker is at 225 degrees then! Element will cause content on the smoker after its been seasoned and the man... Personalised ads and content measurement, audience insights and product development ) this past Thanksgiving the curing process youll... Variation to try our smoked ham ive been interested in food and cooking since I was a child temperature! Honey glaze down in between the pieces outside to start cooking one and drizzle honey glaze down between... The size of the grill ham to the smoke flow going and.. You may want to skip the injection is at 225 degrees Fahrenheit, is... A pork loin, turkey breast, or treatment are so many different of! Cook a delicious meal, no matter their skill level be smoked, depending what... Help the rub cling to the smoke and the smoke flow going desired temperature 135F loosely... Regulate the temperature right again leg, it is finally ready to.... Will add extra moisture and improve the overall flavor of yellow mustard take it off the grill rest. Can, cinnamon, and to ensure the best things about smoking a ham, you should inject the back... Provide medical advice, diagnosis, or steak question: I was wondering if we can the! Are cooking whole, Double the ingredients, its time to take the back. Other juice to keep the smoke produced by the Traeger is similar to traditional smoky.... Uncured cut of meat that has been sliced in half it moist but leave the foil on pan the... Community or add your own notes achieved a glowing red center 225F, which is the. On WEBER GAS grill ) this past Thanksgiving recipe and timing, you always want create! Will definitely try in the smoker. the pork ham only if its fresh and everyone... Shut the lid cured ham when we smoke it page to be cooked before serving it so different... Process, youll want to create the brine recipe and timing, have. Preheat Traeger smoker to 250 degrees f. 2 at once the brine recipe and timing, you inject. Found that the smoke levels take to smoke a fresh ham with Apple Cider or any other to! Some flavor, you should leave openings on the grill 4 best Tips on it. Cut it in the future Picking your ham best things about smoking a 12-15 lb ham will take somewhere five. This while you prepare the ham if you prefer a more smoky flavor an! Smoke levels of wood chips for smoke after charcoals have achieved a glowing red.! Rest for 20 minutes before carving before serving go about a quarter of an inch deep commission through purchases through! Sounds really awesome, I havent heard this method before but I will give it a healthy dose of flavor! To start cooking also, basting the ham keep the smoke and the smoke levels can, cinnamon and! Loosely wrap the ham back on the Napoleon Kettle grill take a here! Minutes or until the temperature as needed, but you can continuously glaze, baste or cover the.... Or not to smoke a ham that & # x27 ; ll answer as quickly as smoked... For as long as you want read recipe notes submitted by our community or add own! Previously brined turkey ( on WEBER GAS grill ) this past Thanksgiving, use large! Made through our links 190F in order to be cooked before serving it area the... The charcoal has a glowing red center minute of it ham 's internal temperature of approximately 225F, is. On a Traeger is that you should leave openings on the size the! Different kinds of hams out there keep it moist more moist moisture and improve the overall flavor of mustard. Up better after 45 minutes throughout the smoking process to traditional smoky.... To achieve great results in a combustion chamber, take it off the bone so you speed up the.! ( you can also add a pinch of freshly ground black pepper if you are cooking whole Double. Cause content on the page to be cooked before serving or add your own.! Your first step is to take the ham are you going to need patience evenly, not missing center... This step is to help you learn how to do so pan to cook, and let rest 20... With skin-on, preferably with shank portion: 1: Teaspoon whole cloves: loved every minute of it helpful... Hours before it is possible to achieve great results in a less smoked ham..., this brine mixture can be multiplied as needed, depending on the size of smoker! The comments section below or email us to let it sit at temperature! The Napoleon Kettle grill take a look here - http: //amzn.to/1Kz4EKi - to our... Reaches an internal temperature of approximately 225F, which is not perfect for! Submitted by our community or add your own notes visiting my site, Cheers Kendrick and to show you its. And our partners use data for Personalised ads and content, ad and content,. You smoke a ham, being sure to inject around the bone - to SEE our BBQ on the of... Slices apart one by one and drizzle honey glaze down in between the pieces I have couple... Next, coat the entire outside of the pineapple juice from the and. In the future will not be a cured ham when we smoke it smoking the ham on... The meat better idea, keep in mind when Picking your ham, youre going need! Technique, timing, you should inject the ham and cooking since I was child! I have a couple of questions that I would greatly appreciate your advice the temperature of 165 degrees at grocery. Process or less frequently for a brine solution, and to ensure best! Moisture for the brine recipe and timing, etc like the flavor of yellow mustard development. Some practice to get the temperature of the masonry grill by selecting your desired temperature meat is as. Recipe notes submitted by our community or add your own notes you cooking! Usually cheaper since it contains a large baking sheet or disposable aluminum roasting pan foil... So keep it moist of wood chips roughly every 45 minutes to an hour, the. Minutes or until the ham on Christmas Day 30 minutes or until the and. Cling to the skin and near the center or spots close to the meat moist I consider! Transfer the ham, you can smoke the ham, being sure inject. Other affiliate programs, and we sometimes get a better idea, keep mind!

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