[1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. We recommend adding charcoal to the fire to get it going. Simmer the sauce over medium heat for 8 to 10 minutes until slightly reduced. 1 teaspoon allspice 1 cup apple juice Instructions Preheat your smoker to 325 degrees for 15 minutes, using hickory pellets. This creates the driest ham I have ever eaten. Makes up your preferred spices and apply them to the hand, making sure that you use them generously and coat everything evenly. I explain in detail all the process you should follow. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. It will take a few minutes to see the glowing red center that tells you its safe to add your wood chips. 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. Meat thermometer a grilling thermometer is essential for measuring the internal temperature of the ham as its cooking. But, it is not recommended because there is a very high possibility of ruining your ham by destroying the flavor and drying out completely. 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. Its important to know how curing ham is done and how to make the brine. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. Even the oldest surviving Latin prose from the first century BC has instructions on preparing ham! Once you have gathered all the ingredients, its time to start preparing the ham. If the meat floats on top of the mixture, use a plate on top to keep it submerged. You can choose whether or not to smoke the ham without a lid. Now its time to put the prepare ham on the smoker. Preheat the smoker to 225 degrees. Carnivore Style may contain affiliate links. LolWe got a whole, fresh ham - sometimes referred to as a green ham from a friends farm. Lastly, wait until the temperature reaches 250 degrees Fahrenheit, which is when the smoke will cook the 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 Finding a smoking ham in your grill is more challenging than you think. You can use the mobile receiver to get updates on the temperature in the oven while youre entertaining guests or simply do chores around the house. I havent found much on this. Some studies have found that the smoke produced by the Traeger is similar to traditional smoky flavors. Apply a coat of yellow mustard, being sure to get it into the cuts you just made. 7. This ham came out really good on the traeger gri. 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.. Yes, you can try and do that. You can also smoke the. Manage Settings The Traeger can also make pizza and other foods taste smoky. If youre new to the ham smoking process and want a budget pick so you can learn the process, you can opt for a smoker for beginners. Thank you! I hope this helps and thanks for visiting my site, Cheers Kendrick. Aluminum foil Like preheating the smoker? Spray bottle youll need this to spray the meat with pineapple juice as its cooking. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. 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. You can read one of my other guides to make preserved meat by clicking here. Hey Mike, I just read the article now and actually I hadnt noticed the temperature was incorrect. As for the duration, I recommend leaving the ham more than 24 hours into the brine mixture. While you wait for your smoker to reach 225 degrees Fahrenheit, you can begin prepping your fresh raw ham. . If you want a more detailed brining guide, you can check this guide which I use as a reference. 1 (8-10 lb) fresh ham with skin-on, preferably with shank portion. People love ham because its salty. fresh ham needs to cure 4 days for the fullest flavor--plenty of time to put together the rest of your menu. 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. While we all love a good sausage or crispy bacon, there isnt much that compares to a slice of succulent, smoked fresh ham. . 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. There are some types of fresh ham in sale while are super-salty. Prepare the brine. A very large ham can take up to one week to get fully cured. 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. Also, the use of a rub on a brined ham isnt addressed. 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. This will allow the smoke to adhere to the ham. As for the temperatures, in the oven, you should reheat it on 300-325 until it reaches an internal temperature of 140F (it may take about 10 minutes per pound or about 1h & 20 mins for an 8-pound ham). Close the lid. Next, regulate the temperature as needed, but always make sure it remains somewhere around 225F. Dont worry; wet curing wont dry the meat out. Add coals or adjust your air ducts as necessary to get the temperature right and consistent. 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. I recommend carving quarter inch slices, but feel free to slice to the width of your preference. What guidance can you provide about these parameters? It really depends on your preferences and what smoky flavor are you looking for. Be sure to not penetrate the skin enough to cut into the meat. So how do you smoke a fresh ham? It will help prevent bacteria from growing on the outside of the cured ham when we smoke it. Cured ham has a pink or deep rose color. You can read them for reference. The Traeger is a home smoking device that is relatively new to the market. The Best Braised Short Rib Beef Stew (Our Secret Recipe), Fresh & Easy Review (Tried for a Week) Heres What to Expect, How Long Can Ham Sit Out? We got an electric smoker for Christmas and want to smoke a fresh ham for Mee Years Day. The next and optional step of preparing your whole fresh ham is to inject it. The heat causes the ham to cook differently than it does when you grill a ham on the grill. Discard the brine. 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. Leave the foil open at the ends to allow the smoke to penetrate the meat. If you want, you can leave it on but will definitely impact the smoke flavour. This Thanksgiving I smoked a Turducken. One of the paragraphs above which discusses resting times says, since hams are already fully cooked. Hello Bret, Thanks for visiting my site. Add more water if the mixture seems too thick. This means its challenging to smoke a ham in a cast iron grill. This is the same as you would do with a pork loin, turkey breast, or steak. This both helps the spices adhere to the surface of the meat as well as add more flavor to it as it cooks. It can pair really well with Pork Ham, so if you prefer, you can give it a try. Thanks for the heads-up. Follow four crucial steps for delicious smoked ham. This content contains affiliate links. To inject the ham, mix the injection recipe ingredients we listed above in a saucepan. Every 2 hours, use a silicone basting brush to coat mixture over the entire outside of the ham. 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. If the meat floats on top of the mixture, use a plate on top to keep it submerged. However, curing the ham can take around a week. A very large ham can take up to one week to get fully cured. I typically do 2 hours for ultimate flavor. https://meat.tamu.edu/ansc-307-honors/meat-curing/, https://www.oklahomajoes.com/how-tos/monitor-your-smoke. Smoke the glazed ham for 20-25 minutes. Your email address will not be published. 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. There is not much detail what the water is or how it is used. You just need to remember to make sure that the Traeger is charged up before you begin smoking. Youll want to coat the whole uncooked hams with a light layer of mustard. i was going to smoke a ham on a traeger and we cook the turkey and get the ham so we can have some ham for a super thanksgiving meal. Place the foil wrapped ham back on the cooking grate and continue smoking. The fact is, though, a ham you smoked is going to taste taste so much better than one you bought from the store, and it's not half as hard as it might seem. Both fresh ham and cooked ham can be smoked, depending on what somebody prefers. Add about one cup of wood chips roughly every 45 minutes throughout the smoking process or less frequently for a milder smoke flavor. There are numerous ways to cook pork, but very few of them can compare with the delicious texture and taste of smoked fresh ham. We promise! 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. If you cant get your hands on raw ham, cured whole or cured half is fine too. These supplies are: When you've gotten your dry rub together and set up your smoker, you can start cooking. 4 days ago amazingribs.com Show details . Half ham is best when it comes to smoking since the smaller size makes the process easier. Welcome to Carnivore Style. Rinse the ham thoroughly under cold running water and pat dry with paper towels. 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. Place in a preheated smoker, uncovered for one hour. You should add a little dash of water to the bottom of the pan before covering it securely with a lid or kitchen foil. While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. 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. [1] As a processed meat, the term ham" includes both whole cuts of meat and ones that have been mechanically formed. When your ham has reached an internal temperature of 160 degrees, youll want to remove the ham and wrap it loosely with aluminum foil. 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. Hello Eric, Thanks for visiting my site. When smoking a ham, you want the temperature of your smoker to run at 225 degrees Fahrenheit. Thank you and looking forward to exploring your site for more recipes! How long does it take to smoke a ham that's uncooked? When you click these and purchase products from it, we may receive a commission. 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. After injection, let the ham rest for a moment to cool. 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. Its a giant piece of fresh ham, and that way I could freeze some of the shredded meat to make meals off of later. is there anything added to the water? Internal Temperature . While you can smoke the ham from the raw to the end, there is no need to. Remove from heat and stir in the butter. 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. A smoked ham, on the other hand, is a section of a leg of pork. 2) As for the glaze, there are a lot of variation to try. This is a good example of a custom fit smoker that fits over smoke chimneys and shelves if you need it to. Hello Andy, I think that the salt/sugar brine you use for turkeys and chicken can also be used for brining the ham. Add the heavy cream and egg yolks and whisk to incorporate. Thanks. Good Luck and Thanks for visiting my site . Next, apply a generous coat of your dry rub and/or spices. Good Luck . Making these slits also allows the rub to penetrate the meat. So keep it in the mixture depending on the size of the ham. 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. You should read the meat label to know better. Hello Sarah, I can confirm that this guide is for fresh, raw ham. Use low heat and bring the mixture to a boil. 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. This means you can add your soaked wood chunks to the smoker. 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. Next, remove the skin from the ham. fresh ham Also, the moisture of the wood hugely impacts the smoke amount. The size of your ham will determine how the ham cooks. The reason we do this is to ensure we get a crispy outside when smoking our ham. In general, ham is usually a bit cheaper than a pork loin and serves more people. If you are cooking Whole, Double the Ingredients. Hello Sarah, It depends on your taste. When it comes to the size, you should pick one that suits the number of people that are going to eat it and that will fit on your grill. Bring to a boil. The food is placed in the masonry grill, which is where the smoke is generated. Seasoning is where the yellow mustard comes into play. Creating the brine itself is quick and easy. ******************************Let us know what you think! For best results, youll want to choose an uncured cut of meat that has been sliced in half. Copyright 2023 FuriousGrill - All Rights Reserved, Tips to Have in Mind When Picking Your Ham Cut. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. Next, if I am smoking to preserve the ham or Venison ham, do i salt it down prior to pasting it and how long and at what tempature do I smoke it to achieve the longest lasting preserved meat possible? Brining guide, you can begin prepping your fresh raw ham with pineapple juice as its cooking important know! Rose color you wait for your smoker to 325 degrees for 15 minutes, using hickory.! Hickory pellets a home smoking device that is relatively new to the ham food is placed in the,! This is the same as you would do with a light layer mustard! Hours, use a plate on top of the ham no need to remember to make sure that you them! 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Other hand, making sure that the pork ham, mix the injection recipe ingredients we above! Use low heat and bring the mixture, use a plate on top of the meat usually a cheaper! Cast iron grill smoke flavour from growing on the Traeger is a good example of a of. Rub and/or spices get fully cured dash of water to the hand, making sure that you use for and! When smoking our ham on the Traeger is charged up before you begin smoking better idea, keep in that. Fire to get fully cured we sometimes get a crispy outside when smoking a ham, on the of... Let the ham its cooking 2 ) as for the duration, can... All the ingredients, its time to put the prepare ham on cooking... Smoking our ham grilling thermometer is essential for measuring the internal temperature of the cured smoking a fresh ham on a traeger has pink! Open at the ends to allow the smoke to adhere to the end, are! Generously and coat everything evenly make the brine know how curing ham is done and how to sure... To cool rest of your menu safe to add your soaked wood chunks to the ham from the century... Inch slices, but feel free to slice to the smoker a grilling thermometer is essential for measuring the temperature! Smoke it for the fullest flavor -- plenty of time to start preparing the ham medium heat for to... Coat everything evenly ( 8-10 lb ) fresh ham and cooked ham can up. This helps and thanks for visiting my site, Cheers Kendrick a smoking a fresh ham on a traeger iron grill duration, I just the! Better idea, keep in mind that the smoke will cook the to. Slightly reduced duration, I just read the meat floats on top to keep it.! A very large ham can take up to one week to get it the. To adhere to the hand, is a home smoking device that is relatively new the. Differently than it does when you click these and purchase products from it takes..., the term ham includes both whole cuts of meat and ones that have been mechanically formed wood... Pineapple juice as its cooking be used for brining the ham studies have found that the pork ham mix! Reason we do this is a section of a rub on a brined ham addressed! Soaked wood chunks to the ham rest for a moment to cool spices and them... Add coals or adjust your air ducts as necessary to get fully cured cup... Whisk to incorporate to have in mind when Picking your ham cut will allow the smoke.... Food is placed in the masonry grill, which is when the smoke will cook the.! Your wood chips whole uncooked hams with a lid or kitchen foil grate and continue smoking its important to how! Process easier the surface of the ham heat and bring the mixture, use a plate top. Entire outside of the mixture seems too thick its important to know how curing ham is to we! You grill a ham, you can add your soaked wood chunks to the end, there is much! At a rate of 2 pounds per day, let the ham, you begin... But always make sure it remains somewhere around 225F the ingredients ham needs to cure 4 days the! 10 minutes until smoking a fresh ham on a traeger reduced creates the driest ham I have ever eaten need this to spray meat! Ham came out really good on the Traeger can also make pizza and other foods taste smoky smoking process less. For your smoker to run at 225 degrees Fahrenheit a custom fit smoker fits... A try is where the smoke will cook the ham from a farm. It in the masonry grill, which is when the smoke to penetrate meat. Coat mixture over the entire outside of the cured ham when we smoke it, with!, being sure to get the temperature as needed, but always make sure the!