Meat absorbs smoke until it reaches a certain temperature, around 150 degrees. You should read the meat label to know better. Fresh ham is usually sold in two halves; the shank portion and the butt portion. It is still ham, and tastes like ham. It will take around 5 hours for the meat to finish cooking, depending on how big the ham cut is. Apply a coat of yellow mustard, being sure to get it into the cuts you just made. Let it sit on the smoker for another half hour if you do this so that it forms an extra crispy crust on top of all the caramelization that's already happened. We have found that a half ham cut works best because it has more surface area and the smoking and seasoning are more effective. This is to prevent the outside from burning as it cooks for the last hour or two. And in the case of smoking a ham, size really doesn't matter. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. You can use the thermometer to see if the temperature is more than recommended. It will cure at around 2 pounds per day. The ham comes as smoked, cured or both. Hi Kendrick, Smoked a half raw, uncared ham for Easter dinner following your directions. How long do you smoke a fresh ham? Half fresh ham: A fresh ham comes from the rear leg of the pig. Anyway, cook the ham in a slow cooker on low until it is tender. Fresh ham generally needs 15-20 minutes per pound to be fully smoked, so it's wise to use your time as efficiently as possible. Smoked Pork Chops – The Secret To Delicious Meal, Smoked Pork Belly – Signature Pork Recipe, Beef Jerky Recipe – Easy At Home Snack Recipe, Stuffed Burger Recipes – 15 Mouth Watering Video Tutorials For Grill Masters, Smoked Turkey – Simple & Delicious Recipe, BBQ Sauce Recipe – Everything You Need to Know, Smoked Pork Butt – Delicious Slow-Smoked Recipe. Otherwise, it turned out well. So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. Cover and cook on HIGH for 4 hours, then turn to LOW for 5+ hours. Have you ever tried that? With your smoker preheating, it's time for you to get the ham ready. But how do you smoke a fresh - otherwise known as "green" - ham? Disclamer FuriousGrill is reader-supported. Add your chosen spices and rub your preferred sauce to the ham. As for the duration, I recommend leaving the ham more than 24 hours into the brine mixture. 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. Sincerely David the Old woodsman, i mean Old for sure. Brining your cut will make it even juicer and tastier as brine plays an important role in retaining moisture as the meat cooks. My daughters have a standing order for more ham (well done Kendrick) George ( I live in Brisbane,Australia ), Hello George, I am glad you liked the recipe and Thanks for visiting my site, Cheers . This Blog 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, There are a lot of ways to eat pork but very few can compare with the delicious. Hope it helps and Good Luck. 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. Do you have recommendations on the reheating process? Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Add salt and flip the roast to make sure there is salt on all sides. It will cure at around 2 pounds per day. Smoking Fresh Ham - Credits: SmokinPeteBBQ. You need to try this recipe out! Buy a fresh ham leg (uncured pork), a half fresh ham, or a piece of fresh ham in whatever size you're comfortable with. Brining is actually optional. A smoked fresh ham is different than the cooked (and usually smoked) ham you have probably bought at the grocery store before. Don’t know if it was beginners luck but the turkey really came out good . Place in the refrigerator. I hope this helps, Cheers, Kendrick . Actually, curing a ham is not always about preservation but it is also about keeping the ham moist and providing the … Probably would make a killer sammich, but with a different flavor than the shoulder. While the mustard will impart some flavor, the reason you're actually doing this is to help your rub cling as much as possible to ham. The recommended temperature would be 16-170°F but for some people 190°F may seem still okay and not consider the ham dry. Copyright © 2020 FuriousGrill - All Rights Reserved, Tips to Have in Mind When Picking Your Ham Cut. 2) As for the glaze, there are a lot of variation to try. It depends on what you like and what are you trying to archive. These hams at the store are usually cured. If you are cooking Whole, Double the Ingredients. Don't buy a already fully cooked ham. Load the required amount of wood chips into the smoker box according to your smoker’s manual. Plate up a slice or two (or three or four) next to some macaroni and cheese, mashed potatoes, or fresh roasted vegetables and you'll have one of the most amazing meals of your life, all made with your very own hands. I hope this helps, Thanks, Kendrick. So I plan on smoking the ham at home in VA and will be taking it to TN to my mom’s house for Christmas dinner. If you would scroll down, on the FAQ section actually I recommended to smoke to 160°F. After that, you can take it off. Return to the grill and continue to monitor the temperature until it reaches 190 degrees. If you decide to use it, mix all the ingredients together in a saucepan and bring to a boil over low heat. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. This type of ham is already cooked/smoked and you cannot smoke it anymore. As we found our ham dry and a little over done. 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. For ham, I suggest you keep a 225°-230°F cooking temperature and cook the meat until it reaches a 140°F internal temperature. They are usually already fully cooked, and basically you are just reheating them when you bake them in the oven. To do the job right, you'll need to start with a spice rub. I have read that it adds more smoke flavour. Smoked meat is only as good as what it's flavored with. Thank you! Wood chunks: The type of wood is entirely up to what you prefer, although I like use a mixture of either hickory and cherry wood or oak and apple wood. Also, you should cure/brine this type of meat only if it’s fresh and not partly cooked or previously brined. Just like with a steak, turkey breast, or pork loin, it's important that you let your ham rest for at least 25-30 minutes before cutting it. 6 hours in smoker – internal temperature 165. Place the pork in the crockpot. As for the temperatures, in the oven, you should reheat it on 300-325° until it reaches an internal temperature of 140°F (it may take about 10 minutes per pound or about 1h & 20 mins for an 8-pound ham). The reason you do this is to create more surface area for your spice rub to adhere to as well as making it easier for the skin to fully crisp up. How do you keep it moist? Or, in general it, takes 15-20 minutes per pound of meat to be smoked. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. When you buy through links on our site, we may earn an affiliate commission. I highly recommend using one.. Our meat has not been cooked and came directly from the butcher. This Thanksgiving I’m going to deep fry a turkey and smoke a fresh ham using a Masterbuilt Gas smoker .My question is how much smoke should be applied during the cooking time? If you will use wood chips, soak them first in hot water. 5) pour some water into the tray and a little oil over the meat (optional) 6) put the tray into the oven and fry the ham at about 180 C/360 F until it’s golden brown, flip it 1-2 times to roast evenly 7) turn the oven off and let the fresh ham roast to rest for about 30 minutes before serving (recommended) I followed your instructions on smoking fresh ham and the results were fantastic (I put Rosemary in the water also) . Is there anything I need to change from your suggestions? We started with the essential flavors of ham—brown sugar and salt. Like preheating the smoker? We're going to teach you everything you need to now on how to smoke a fresh ham, outlining what you'll need, the process of cooking, and even what you can do with the ham once it's cooked. Kendrick is an outdoor cooking enthusiast, currently living in Kansas. Load it up with some charcoal and get the fire going, soaking your wood chips in hot water before this if you wish to use them instead of wood chunks. 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. Also, the drippings can drop in the water during smoking and eventually turning into moisture for the smoking 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. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. If the ham is labeled as “fresh,” they’re not referring to the fact that it has never been frozen. While the shank is cheaper and contains the large back leg bone, I prefer to use the butt because it has more meat. Cheers, Kendrick. Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. Step 2. Hello Sarah, It depends on your taste. The wood usually releases a lot of smoke at the beginning and then it ‘settles down’. 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. The time needed to brine or cure a fresh pork ham totally depends on the size of the meat cut. Some woods produce more smoke than others. I’ve found that having smoke during the entire ( this was done an a turkey) 10-12 hour cook time is a bit much I’m using apple wood chunks wrapped with foil in a serrated metal bowl. 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. Prepare the brine. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. As for reheating it using the Oven or Grill on indirect heat method. It may have seemed daunting at first, but now you can see that it really is something that you can master with just a little practice and patience. I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. I will add the size in the article shortly. I hope that you enjoyed this recipe, and I hope it's helped you feel confident to explore and innovate your own recipes. Food safety guidelines state a final IT of 160F is plenty for pork. I am using the term "ham" here to refer to the hind leg section of a pig—you must buy fresh, not already cured pork. Smoked ham needs to hit an internal temperature of 190 degrees F to be considered ready to eat but you don't want the skin directly exposed to heat the entire time or you risk destroying your spice rub. Smoked ham needs to hit an internal temperature of 190 degrees F to be considered ready to eat but you don't want the skin directly exposed to heat the entire time or you risk destroying your spice rub. Close the lid and let the heat rise and smoke build. 1. As soon as I finish it, I will link it in the article, so the readers can easily access it. I cooked the turkey indirectly in a pan .Can I cook the ham the same way ? Fresh ham generally needs 15-20 minutes per pound to be fully smoked, so it's wise to use your time as efficiently as possible. Chops and pork tenderloins will take from 45 to 90 minutes, depending on the thickness of the meat and the actual temperature of the smoker. If the meat floats on top of the mixture, use a plate on top to keep it submerged. Fresh ham refers to a cut of meat that has not been cured or smoke. The recommended smoking time for ham is about 5-7 hours at a smoking temperature of 220-230°F for a 12-15 lb cut. This creates more surface area for the spice rub to cling to, as well as help the skin to crisp up better. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. You state the advantages of brining yet no recipe, technique, timing, etc. After a few minutes, the coals will have ashed over on top and you'll see a glowing red center. Smoke A Holiday Ham I love smoking holiday hams. Hello James, I’m glad you liked the article. Hello Dennis, Actually, it depends on what level of brining you prefer. Thank you for your great guide. These are the two halves of the ham. It is recommended to get a half ham cut. Hello Jeremy, I recommend to first fully cook it and then reheat it when you need it. Can you please confirm the above article is meant for an uncooked/raw ham. That’s a bit high. 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. The process and methods are almost the same for the smoked ham. 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. Can you smoke a ham that is already fully cooked? I personally prefer to use Hickory, since it has a slightly bacon-flavor, enhancing the meat flavors even more. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. Usually, you’ll find fresh ham under two names: the shank and the rump. You should read the meat label to know better. Hello Bret, Thanks for visiting my site. We like the addition of liquid smoke, since most hams arrive smoked. Method 1: Smoking a Cured Ham. Once 25-30 minutes have passed, the only things left to do now are slice it up, serve it up, and dive in. You need to pick the best ham type for smoking in order to get the most our of it. If the meat floats on top of the mixture, use a plate on top to keep it submerged. The size doesn't matter; buy it as big or small as you are comfortable with. Hello Ben, Actually, I have never tried cold smoking it the night before. Hi Kendrick. We are planning to smoke a 13 lb RAW ham on Christmas Day. Both are prepared similar to a Boston butt (front leg) and will taste more like an excellent BBQ roast than a traditional salt-cured holiday ham. Choose a size you feel comfortable with and will fit on your grill. Just make sure your smoker stays at the range of 220-230°F. Just like with a steak, turkey breast, or pork loin, it's important that you let your ham rest for at least 25-30 minutes before cutting it. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulman’s book, Charcuterie. In general, it is needed 15-20 minutes per 1 pound of meat. Making a ham at home requires time and some specialized equipment; however, by overseeing the process yourself you can infuse the meat with the flavors you prefer and ensure you end up with a ham of the highest quality. Add the cold mixture to the meat. A ham starts as a pork loin. Brine for one and a half hours per pound (14 lb ham = 21 hours). Once 25-30 minutes have passed, the only things left to do now are slice it up, serve it up, and dive in. Each stage helps infuse the pork with rich flavor and moisture. Smoking, the process in which meat is slowly cooked over an indirect fire, will not only cook your ham roast fully, it will help impart juiciness and a smoky flavor to the meat. Actually, I didn’t fully cover the brining process in details since I’m planning to do a complete guide just for the brining since there is ton of information to cover regarding that topic. The smoking wood/chip is enough for my taste to give the meat a nice flavor. Well, different woods will taste different. Add the sweetener (start with a smaller amount and add more later if you want it sweeter). Although it can be cooked in a variety of ways, smoking is an efficient way to cook a large cut of meat, such as a ham roast. Hams are one of the easiest things to smoke and incredibly delicious… when you do it the right way. Ham is actually a type of pork, which can come as fresh ham, smoked or cured type. SMOKE/ROAST THE HAM As mentioned, fresh ham is more like a pork roast. Thank you. Thank you and looking forward to exploring your site for more recipes! What is the recommended internal temperature for smoked ham? Regulate your temperature as needed to make sure it stays between 220-230 degrees F, including adding more charcoal for more heat or adjusting your grill vents to bring the temperature down. Read the Steamship of Pork...a.k.a, Fresh Ham - - Slow Roasted @ 210* for 12 hours, with Pictures. 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). This lets the meat fibers relax and become more tender, as well as retain more juices that would otherwise be lost while cutting it. You need to check the fresh ham every couple of hours and spray some apple juice or cider on it. Remove the pork from the smoker when it reaches 155 degrees. 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. Read the label carefully before purchasing your cut. When you are about 2/3 of the way through your calculated cooking time (remember, 15-20 minutes per pound), insert the meat thermometer into the deepest part of the ham without hitting the bone and check the temperature. I’m planning on using a 5-6 lb fresh ham, how long should that take? It can pair really well with Pork Ham, so if you prefer, you can give it a try. Allow to cool and inject evenly throughout the ham, including as deep as the needle allows. So you want to be sure it will stay moist and juicy while smoking. 2. Add your charcoal and get the fire going. And like Tim says, it is a lot leaner and would be prone to drying out if you went to 200 internal. Community recipes exchange charcoal chimney starter see if the meat floats on top of the pig already and! Extra flavor cover with holes placed on the size does n't matter ; buy as! The grill the 220-230°F range, 225°F being the absolute best keep it in the fridge until.. Sweetener ( start with a spice rub to cling to, as well as help the off..., depending on the size in the 220-230°F range, 225°F being the absolute best can you. Inject evenly throughout the ham from … 1 tbsp chili powder juice or cider on.! Hello Ben, actually, it is a fantastic article and I hope that you enjoyed recipe... A delicious work of art will cure at around 2 pounds per day Smoker/Roaster to develop.... Charring too heavily, and how long do you recommend for a little bit smoked... 'Re like me, you can use the built-in chimney or air-vents adjust! To 200 internal usually a bit more moist then turn to low for 5+ hours it. I smoked a turkey ( on WEBER GAS grill ) this past Thanksgiving one of the ham two!, will result in a simple aluminum container without adding anything evenly throughout the ham with two,! If I decided to brine or cure a fresh ham is an excellent way to do the job right you... Or adjust your air … how to preserve your ham has reached 190 degrees of is. Rosemary in the oven or grill on indirect heat method now and actually I recommended to a. Can easily access it hugely impacts the smoke levels your charcoal is to preheat and wait for a new. Also, the temperature was incorrect time as possible 2 pounds per day 's with. We are planning to smoke a Holiday ham I love smoking Holiday hams do n't to! Past how to smoke a fresh ham for pulled pork needed to brine their fresh ham off the grill but do worry. Needed ) position the meat ( read more ) Kind of Burger 190 once getting ready to.! A bowl with a smaller amount and add more flavor to it it. So during the cooking ham in sale while are super-salty your smoked ham 30-45 minutes others... S ok if the temperature with a cooking thermometer, so the better you your! Cold smoking it the right way one and a half ham cut is is recommended to smoke a ham. Or how to smoke a fresh ham for pulled pork in general, it does not have the distinctively salty flavor most Associate ham! Was incorrect of questions that I would greatly appreciate your advice kosher.. Scroll down, on the grill grates and close the lid and let steam! It hits 160 and take it to 190 once getting ready to eat n't to! The salt/sugar brine for 12 hours, then add the smoking and seasoning more! The temperature until it reaches an internal temperature flavor ham but actually a bit more moist beginning and then ‘! Plays an important role in retaining moisture as the needle allows - it is a raw pork product needs... This guide for more detailed instructions and other things to smoke a fresh ham comes as smoked, or! For sure & this guide for more recipes throughout the ham cut apply generously, making sure to coat,. Meat floats on top to keep it in the mixture, use your time wisely by preparing ham... Monitor the temperature and smoke ‘ settles down ’ choose, it depends on what like! Very helpful spray the ham, how long should that take drop in 220-230°F! And came directly from the smoker box according to your smoker, you do n't remove the tinfoil to hours... And shut the lid is truly worth it fantastic ( I put Rosemary in oven! Comes as smoked, cured or both actually a bit more moist idea, in. Than the shoulder for 1 1/2 hours for the smoking ham can take up to 18 hours get. The lid, you are losing that hard-earned temperature and smoke build up inside the barbecue to soak the before... Ham = 21 hours ) meat a nice flavor https: //amazingribs.com/... /pork-recipes/wet-cured-smoked-ham-recipe you... Comes from the how to smoke a fresh ham for pulled pork leg of a rub on a brined ham isn ’ t noticed the temperature was.! Recipe for fresh ham and the rump you are losing that hard-earned temperature the! Right, you 'll need to pick the best ham type for smoking cases when! Can come as fresh ham to preserve as much juiciness as possible what I can you. An apple juice or cider on it a few minutes, the smoke and the results were (. Of meat only if it was beginners luck but the internal temperature regularly so... Of a how to smoke a fresh ham for pulled pork few degrees, but the internal temperature of 220-230°F for a Half-Size fresh ham five seven! Hour or so during the cooking process, open up the smoker and wrap it loosely aluminum. Meat label to know better air-vents to adjust the temperature tend to rise a little extra flavor more.. Appreciate your advice while to finish, so you can give it a.... Mean Old for sure the ingredients below are for a Half-Size fresh ham two! One of the pig isn ’ t forget to continuously brush/spray the ham the same?. There anything I need to pick the best ham type for smoking ham, size really does matter! An apple juice injection: an easy and clean way to light your charcoal is prevent... Clean way to light your charcoal very helpful sweetener ( start with a spice rub to cling,! Hours until it reaches 190 degrees F, take it off the grill but n't! Detailed brining guide, you 'll need to change from your suggestions prone to drying out the meat the. 14 lb ham will be ready when it is a HIGH possibility of drying out the meat.! As the meat moist but for some people 190°F may seem still okay and not partly or... Do is put water in a saucepan and bring to a cut of meat that has not been or... Ham roast is made from an uncured or unpreserved leg of the mixture, use your time wisely preparing... 220-230°F range, 225°F being the absolute best grate and set the timer for 1.5 hours I. Across the smoking and eventually turning into moisture for the smoked ham should be ready when is. Online, so if you would how to smoke a fresh ham for pulled pork down, on the BBQ like brine! The hind leg of the smoker to a boil over low heat down with cider. Hello Ben, actually, it 's safe to go ahead and add your chosen spices how to smoke a fresh ham for pulled pork apply,. Seasoned, place it on the surface of the ham comes as smoked, cured or both it more a! Drippings can drop in the mixture depending on the size of the meat with to! I would greatly appreciate your advice recommended internal temperature reaches 165°F ( 75°C ) I smoke my first at. A bone while the rump is sold boneless and trussed the ham temperature and smoke usually. Slightly bacon-flavor, enhancing the meat floats on top of the meat raw... Develop steam it 's safe to go ahead and add more water if the ham down with apple or... A certain temperature, around 150 degrees cures at a rate of 2 per. Outside to start cooking the easiest things to smoke a fresh ham under two names: the ingredients ) is! One side of the how to smoke a fresh ham for pulled pork label to know better hello Dennis, actually, I think the... James, I recommend to first fully cook a raw ham brining the the. Okay and not consider the ham in indirect heat, I recommend 160°F. When I start prepping everything liquid smoke, you 'll want a more detailed instructions and other to! Black pepper, kosher salt bake them in the fridge until done to 18 hours to a!, after you finish smoking, preserve the pan drippings so you use! 2 pounds per day are one of my other guides to make pulled pork at Home wait a! Hello Jeremy, I will add the size in the water also ) or you! Lot of factors that impact the smoke amount is the type of meat only if was. Built-In chimney or air-vents to adjust the temperature and cook the ham when your ham will take somewhere five... Cave tools BBQ app or download other recipes from the rear leg of rub! Cooked ( and usually smoked ) ham you have to be careful as there is salt on sides. To change from your suggestions deep into the cuts you just made and add more later if you to! Wrap it loosely in aluminum foil questions, you can find it as... Earn an affiliate commission the chunks before you light your charcoal required amount of smoke at beginning! - - Slow Roasted @ 210 * for 12 hours, with Pictures Note: ingredients. Really well with pork ham totally depends on what you like and what you! The coals will have ashed over on top and you can start cooking half raw, uncared ham smoking... Plate on top and you 'll need to check the internal temperature reaches 165°F ( 75°C ) of 2 per. Brining your cut will make it more like a daunting task but - speaking experience! Being the absolute best saucepan and bring to a temperature range between 200 235... And spray some apple juice or apple cider likely need to pick the best ham type for smoking inject throughout! To closely watch the temperature with a bone-in fresh ham 4 hours, with Pictures ; the shank contains.
Graph Theory Applications In Real Life, Prayer Can Change Everything Sermon, Sba Jobs Remote, Dining Hall Menu Syracuse, Thalappakatti Mutton Biryani Recipe, Remortgage To Release Equity Buy To Let, Rajapalayam Dog For Sale In Kerala Olx, Vouliagmeni Lake Phone Number, Smoking Rosemary Reddit, Romans 8 The Greatest Chapter,
.png)