Turn Traeger temperature to 325 degrees. Youll know this when you see the center glowing bright red. This adds extra flavor to the ham. Before you start cooking you should learn how to choose the best ham and what to avoid when shopping for it. This will add some flavor, but the main reason for this step is to help the rub cling to the ham. Add the vinegar and whisk well to combine. Traeger's Fresh Holiday Ham with Mustard Glaze is a great way to try ham in a new style. Discard the brine. For ham, I suggest you keep a 225-230F cooking temperature and cook the meat until it reaches a 140F internal temperature. - James Beard's Theory and Practice of Good Cooking. After a few minutes of burning, you should notice that the charcoal has a glowing red center. 3) Keep the mixture and pork in the fridge until done. Smoke for 90 minutes to 2 hours. The rule of thumb for how long to smoke a fresh ham per pound is 20-30 minutes per pound. Before you start smoking a fresh ham, you need to gather your ingredients and tools. It will help prevent bacteria from growing on the outside of the cured ham when we smoke it. Optional: This is the point where you should inject the ham if you choose to do so. Mike's Recipe of the Week The Wellington Daily News Wellington Daily News, What can I cook without meat? Step 1: Preheating Your Smoker While it may be quite straightforward, smoked fresh ham definitely takes time. The last part that comes in the process of how to smoke a fresh ham is to let it rest. Be sure to not penetrate the skin enough to cut into the meat. (8-10 lb) fresh ham with skin-on, preferably with shank portion. 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. Make the glaze. Then, close the lid and allow the heat to rise up and the smoke to build. Some of our partners may process your data as a part of their legitimate business interest without asking for consent. If you want, you can leave it on but will definitely impact the smoke flavour. Lastly, remove the bone from the ham. The second reason is that it creates more surface area for the rub and seasoning to absorb in. [1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. Place a saucepan on medium-high heat. Timothy believes that a good steak is a great conversation starter, and his love for food eventually brought him to start Carnivore Style, a website designed for meat lovers and all things meat-related. Smoked Turkey Wings: Cooking Advice for Perfect Flavor. Should I use aluminum foil to smoke a ham? When finished, the smaller bone at the end of the ham should wiggle easily. I have actually written a full guide on how to make pulled pork at home. This type of thermometer is ideal not just for smoking ham but also when cooking various types of meat, including beef, chicken, lamb, or fish. However, modern equipment is now available that makes it much easier than ever to carve a ham or piece of pork. LolWe got a whole, fresh ham - sometimes referred to as a green ham from a friends farm. While it does take some practice to get right, it is possible to achieve great results in a few simple steps. 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. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. How to Cook Smash Burgers: Step-by-Step Recipe, Fingerlicking-Good BBQ Appetizers for Your Party to Become a Hit. [& Guide To All Types], How to Clean Cast Iron Grill Grates Routine Cleaning & Rust Removal, 8 Ideas For How To Use Smoked Pork Shoulder. Next, apply a generous coat of your dry rub and/or spices. I think it will work great even for the 13lb Ham. Stir in the remaining 12 cups of cold water. ******************************Let us know what you think! I believe that anyone can cook a delicious meal, no matter their skill level. 1 raw ham halved For the curing brine 1 gallon water 1 cups kosher salt 2 cups brown sugar cup pickling spice 8 tsp pink salt For the glaze 4 tbsp unsalted 4.6/5 (35) Category: Dinner, Main Course Cuisine: American, BBQ Any spray bottle will do. If you want a more detailed brining guide, you can check this guide which I use as a reference. i was going to smoke the turkey and then give the ham to my mom and grandma when they came over for the holiday. Therefore, it can be eaten right from the refrigerator. Dont do it more often than that, because you would have to open the lid multiple times and lose your temperature and smoke. Simmer the sauce over medium heat for 8 to 10 minutes until slightly reduced. 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). Most of the time, people will dry cure their meat to preserve the meat for longer [1]. By allowing the ham to rest, the juices that have been driven to the center during the cooking process will be redistributed. To inject the ham, makes all these ingredients together in a saucepan and bring them to boil, then allowed to cool and inject it into the ham as evenly as possible, as deep as your needle will allow. This will allow the smoke to adhere to the ham. Place the ham back on the grill and then continue to monitor the temperature until it gets to 190 degrees. Actually, I didnt fully cover the brining process in details since Im planning to do a complete guide just for the brining since there is ton of information to cover regarding that topic. Similar to a steak, allowing the ham to rest lets the juices redistribute away from the center of the meat. All rights reserved. Carve, serve, and enjoy! You should read the meat label to know better. Put sugar/cranberry mixture into a medium saucepan. Preheat your smoker to 225 degrees. If youre a first timer, as I was, do your research first. Heres how to do it safely and to ensure the best results. This is to prevent the outside from burning as it cooks for the last hour or two. Some people prefer the flavor without. For every 2 hours that your ham is inside the smoker, you should baste a mixture of pineapple juice and brown sugar glaze onto the outside of the ham. Thank you for your great guide. 4 Smoke Reduce the heat of the grill to 200-220F. This will ensure that the ham comes out of the Traeger at the right temperature. Sir Kendrick, You have provided so very much great information, thank you. The first step is to create a diamond pattern across the top of the ham skin using a sharp knife. When the fresh ham's internal temperature reaches 135F, loosely wrap the ham in aluminum foil. Cut out the fatty layer. Be sure to get the rub inside of the slits just cut into the skin. I typically do 2 hours for ultimate flavor. There are some types of fresh ham in sale while are super-salty. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. I hope this helps and thanks for visiting my site, Cheers Kendrick. Set the ham on a rack in a roasting pan. Good Luck and Thanks for visiting my site . The rule of thumb for ham is 20 minutes per pound, but were really just cooking to an internal temperature of 165 degrees. After only a few minutes, the coals should have ashed over on top. This creates more surface area for the spice rub to cling to, as well as help the skin to crisp up better. Have you ever tried that? In this post, well go over everything you need to know for how to smoke a fresh ham! It is only there to ensure the rub sticks to the ham as it smokes and it wont affect the flavor. Im here to help you learn how to cook, and to show you that its not as difficult as you might think! Bring to a boil. Pick up the bacon lattice on the parchment and carefully place the it over the ham. When you click these and purchase products from it, we may receive a commission. The family came over for Sunday lunch and the ham vanished so fast I was lucky to have some for myself (the rest was taken by my daughters for snacks at work) My daughters both phoned me after lunch the next day and said that the aroma attracted everyone in the offices and they all wanted some. Ingredients: 12 oz package of cranberries (fresh or frozen), 1 cup sugar, 1 cup water, 1- teaspoons orange peel (grated) Place cranberries and sugar in a food processor or blender. It uses wood chips, sawdust, and peat to create a smoky flavor for food. 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 grill allows you to smoke the ham and other meats, as it features charcoal. Add charcoal first then add wood chips for smoke after charcoals have achieved a glowing red center. Give the ham a light coating of the mop sauce and close the lid. Use low heat and bring the mixture to a boil. While you can smoke the ham from the raw to the end, there is no need to. Some woods produce more smoke than others. 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.. Also, if the packaging states this, it will not be a cured ham. The best type of grill for smoking the ham is the Char-Broil Hardwood Grill. Welcome to Carnivore Style. I havent yet written an article on reheat smoked ham but you can read my articles for reheating pulled pork, steak, and brisket. 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. This makes a great festive meal for holidays like Easter, Christmas, or New Years! Some people prefer to smoke the ham with a lid. 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. Its entirely up to your preference. Heat the Traeger, or whatever smoker you are using, to 250 degrees and place the ham directly on the cooking grate. Again, read the label carefully before picking. Kendrick is an outdoor cooking enthusiast, living in Kansas. 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. The wood chips can be added when necessary to keep the smoke flow going. The charcoal also helps keep the meat moist. To cook an uncured smoked ham, you should place it in a roasting pan and then on a rack. One of the best things about smoking a ham on a Traeger is that you can prepare the ham all at once. The Traeger works by heating wood pellets in a combustion chamber. Bring to a gentle boil and stir until the salt and sugar have dissolved. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. Preheat your Traeger smoker to 250 degrees f. 2. Can you smoke a ham that is already fully cooked? TheBarBec.com. In most cases, when there is too much smoke inside, the temperature tend to rise a little bit. Smoke Your Fresh Ham. First, it the slits will make it easier for the outside of the ham to crisp up when it smokes. If you dont like the taste of mustard, dont worry. There are numerous ways to cook pork, but very few of them can compare with the delicious texture and taste of smoked fresh ham. The food is placed in the masonry grill, which is where the smoke is generated. 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. Cook over very low heat, stirring constantly until the sauce is thick and smooth. The Traeger is very safe to use. Thanks for the heads-up. . Hello Ben, Actually, I have never tried cold smoking it the night before. 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