Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. This type of ham is already cooked/smoked and you cannot smoke it anymore. This helps to keep the ham moist, prevents the outside from charring too heavily, and adds a little extra flavor. Enjoy! Check us out on our social media:https://www.instagram.com/lojoeoutdoors/?hl=enhttps://www.facebook.com/Lojoeoutdoors-102788921270437/ Its always a good idea to cook the ham to an internal temperature of 190F. Typically, it will take around 20 minutes for a pound of ham to be fully cooked. 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. Sincerely David the Old woodsman, i mean Old for sure. He loves to share his passion about outdoor cooking with everyone on various Social Media platforms (Read More). Food safety guidelines state a final IT of 160F is plenty for pork. Smoke ham for 2 hours, or until the internal temperature of the ham reaches 130 degrees F. Apply one round of the glaze to the ham with a silicone brush. Just remember to make sure that you pre-heat the Traeger before you start smoking the ham. Can you smoke a ham that is already fully cooked? 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. Also, if you live in a cold country, you will need to light up the smoker a bit forward as the weather may impact the temperature. Once your grill or smoker reaches a temperature of 225, place the ham on the grate. Place ham in a grill safe pan, flat side down. This will give your cooked ham a caramelized crust and a delicious flavor. Now youve got the knowledge for how to smoke a fresh ham thats it! Close the lid and smoke the ham for 2 hours. It will cure at around 2 pounds per day. It can pair really well with Pork Ham, so if you prefer, you can give it a try. If you shop at your local supermarket, chances are the cut will be smoked or cured beforehand. Cheers. This will caramelize the crust and add to the delectability of the ham. Remove from heat. If you want, you can leave it on but will definitely impact the smoke flavour. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. Hello Marilyn, What I can suggest for reheating the ham and keeping its juiciness, is to preserve the dripping juices after you finish cooking it. You should read the meat label to know better. As I mentioned in the smoking part of this article, you can use tint foil to wrap the ham during the last hour of cooking for it to become a bit more juicer and retain the moisture better. Im here to help you learn how to cook, and to show you that its not as difficult as you might think! People love ham because its salty. (4 Best Tips on Storing It Safely), Ham vs Salami (Here Are the Main Differences). It is recommended to get a half ham cut. We promise! Theres a list of items you have to prepare before you smoke the ham. For this, I actually laid an olive oil soaked cheese cloth on top of it. It is optional but I recommend it. 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. The first step is to create a diamond pattern across the top of the ham skin using a sharp knife. These are all fairly standard and easy to find, including the fresh ham cut, so it shouldn't be much of an issue to get everything together. 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. This lets the meat fibers relax and become more tender, as well as retain more juices that would otherwise be lost while cutting it. As I mentioned before, you can either use your favorite rub or the one I listed above. 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. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Jeremy Bivens is a passionate writer and grilling enthusiast. 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. 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. Its ok if the temperature is higher or lower by a few degrees, but 225 is where we want to be. 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 A fresh raw ham generally requires around 15 to 20 minutes per pound to become fully smoked. Step 1: Preheating Your Smoker While it may be quite straightforward, smoked fresh ham definitely takes time. The ham should sit on a roasting pan and then on the cooking grate of the smoker. Recteq Pellet Grill Recipe Fresh Ham Recipes with Ingredients and Nutrition Info, cooking tips and meal ideas from top chefs around the world. Do you have recommendations on the reheating process? The Ultimate Double Smoked Ham Recipe Elevates Any Holiday . Any smoked ham needs to reach an internal temperature of 190F in order to be considered ready to eat. 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. By allowing the ham to rest, the juices that have been driven to the center during the cooking process will be redistributed. How should I best store and reheat my ham to preserve as much juiciness as possible? Optional: This is the point where you should inject the ham if you choose to do so. Smoke the glazed ham for 20-25 minutes. 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. Thanks for the heads-up. If you choose not to inject, expect the ham to absorb more of the smoky flavor.Optional Fresh Ham Injection Recipe:3/4 cup apple juice1/4 cup pineapple juice1 cup water1/2 cup kosher salt1/2 cup brown sugar2 tbs Worcestershire sauce. After you do so, youll want to apply a good amount of rub to your ham. Leave openings at each end so that the ham will still have exposure to the smoke. I havent yet written an article on reheat smoked ham but you can read my articles for reheating pulled pork, steak, and brisket. My parents are both great cooks, and they taught me a lot about the kitchen. Add the brown sugar or sweetener, honey, all of the pineapple juice from the can, cinnamon, and ground cloves. Inject evenly throughout the ham, including spots close to the skin and near the center. FuriousGrill.com 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. Wed never smoked one before, so we gave it a go! Discard the brine. The charcoal also helps keep the meat moist. I specialize in healthy, flavorful recipes that are easy to make at home. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. 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. Thanks for joining me on the journey to Own the Grill. Kendrick is an outdoor cooking enthusiast, living in Kansas. Your email address will not be published. 2023. Do this until the meat thermometer reaches a temperature of 140 degrees Fahrenheit. An example of data being processed may be a unique identifier stored in a cookie. I havent found much on this. Cheers, Kendrick. I will give it a try and will let you know. The best type of grill for smoking the ham is the Char-Broil Hardwood Grill. The rule of thumb for ham is 20 minutes per pound, but were really just cooking to an internal temperature of 165 degrees. question it was mentioned to spray it every hour or so to keep it moist. [1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. The ham comes as smoked, cured or both. Maybe by reading it, you can get some tips and tricks. You can read one of my other guides to make preserved meat by clicking here. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. Can you please confirm the above article is meant for an uncooked/raw ham. 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. 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). Has been grilling for as long as he can remember. Its a giant piece of fresh ham, and that way I could freeze some of the shredded meat to make meals off of later. Once the ham has rested, carve into it, serve, and enjoy! You should always expect to spend a long time waiting for the heat to penetrate whenever you smoke 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. Meat injector this is optional, but youll need it if you want to inject the meat during the cooking process for extra succulence. fresh ham needs to cure 4 days for the fullest flavor--plenty of time to put together the rest of your menu. Place the heat on low and bring the ingredients to a boil. Place the ham in a foil pan. So, if you want to learn the best way to smoke ham, keep on reading. What kind of wood learned to use? Learn more about our process. Using a sharp knife, score the skin over the entire surface of the ham in a crosshatch pattern at 1-inch intervals. 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. Dont do it more often than that, because you would have to open the lid multiple times and lose your temperature and smoke. Thank you and looking forward to exploring your site for more recipes! This piece extends into a portion of the pigs shoulder. So keep it in the mixture depending on the size of the ham. Your guide mentions brining early on yet its not fully addressed. 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. If youre using a charcoal smoker, light your charcoals and place them in the smokers rack. Stir in the remaining 12 cups of cold water. Transfer to a food-grade spray bottle, if desired. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. This contributes to a tender cut when you cut the meat. Mix 1 cup of pineapple juice with a tablespoon of brown sugar. 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. Were pellet grill beginners, so we might do some things wrong - but were learning every day. In order to do this, the Traeger will need to be preheated for at least 30 minutes. How much water? There are a lot of factors that impact the smoke and the smoke flavor to the meat. In short, if a ham is cured, smoked, or baked, it is considered pre-cooked. Therefore, it doesnt technically need to be cooked again. 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. Related: What's the Average Shelf Life of Smoked Meat? The Traeger is very safe to use. The next and optional step of preparing your whole fresh ham is to inject it. Thank you for your great guide. Now you have all the information you need on how to smoke a fresh ham, giving you the skill to make a delicious barbecue dinner for friends and family. Good Luck . As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. Hope this helps, Cheers Kendrick. You should read the meat label to know better. Ensure the ham is evenly coated and that you dont miss the insides of the diamond cut. The smoking wood/chip is enough for my taste to give the meat a nice flavor. The best smokers on the market are designed to regulate the temperature for you and have a side table for all your smoker accessories. Also, the use of a rub on a brined ham isnt addressed. You can smoke the ham for as long as you want, as long as you can hold out. Check the temperature without hitting the bone. 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. Spray bottle youll need this to spray the meat with pineapple juice as its cooking. Continue cooking until the internal temperature reaches 135F. Your first step is to take the ham off the bone. You can choose whether or not to smoke the ham without a lid. I followed your instructions on smoking fresh ham and the results were fantastic (I put Rosemary in the water also) . https://meat.tamu.edu/ansc-307-honors/meat-curing/, https://www.oklahomajoes.com/how-tos/monitor-your-smoke. So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. Place a saucepan on medium-high heat. This grill allows you to smoke the ham and other meats, as it features charcoal. So, if you want to be efficient, itd be a good idea to preheat your smoker while you prep. Making these slits also allows the rub to penetrate the meat. If youre a first timer, as I was, do your research first. There are some types of fresh ham in sale while are super-salty. 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. Does Uncured Smoked Ham Need to Be Cooked? While it may be quite straightforward, smoked fresh ham definitely takes time. 2. Next, coat the entire hand in yellow mustard. You can do this while you prepare the ham so you speed up the process. The size of the ham is also an important aspect. Stir to dissolve the salt and sugar. To begin the curing process, youll first want to create the brine. Stir in remaining ingredients; cook 5 minutes longer. Traeger Double Smoked Ham Recipe PelletSmoker.net . Don't buy a already fully cooked ham. I hope this helps and thanks for visiting my site, Cheers Kendrick. Cut out the fatty layer. SPRITZ IT. Typically, for every two pounds of fresh ham, youll want to leave it inside the refrigerator for one day. Hello Eric, Thanks for visiting my site. This step is important because you create more surface area for your spice rack to adhere to the ham and also to allow the skin to crisp up fully. 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. I have actually written a full guide on how to make pulled pork at home. How long you need to leave your ham depends on how big your ham is. I hope this helps, Cheers, Kendrick . Each stage helps infuse the pork with rich flavor and moisture. 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. It also lets meat stop cooking as the residual heat within it distributes evenly, though hams are fully cooked even before smoking, so this is less of an issue here. Flavored Wood Chips (Hickory, Apple, or Cherry). As for preserving the meat, I recommend a 160F for Fresh Ham if you are planning to preserve it. 1 Teaspoon whole cloves. Add the pineapple juice, brown sugar, Dijon, soy sauce, cinnamon, salt, and cloves to a medium saucepan. Thanks. We wont rent or sell or spam your email. 1 (8-10 lb) fresh ham with skin-on, preferably with shank portion. Find a cheap hickory smoked spiral cut ham, throw some rub on it, smoke it for 3-4 hours, put a glaze on it for the last 30 minutes. If you prefer a more smoky flavor, you may want to skip the injection. Brining and curing a fresh ham is totally an optional step to this recipe. ******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. [1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. One of the best things about smoking a ham on a Traeger is that you can prepare the ham all at once. If you choose to inject, the ham will have more moisture and a lighter flavor. The time needed to brine or cure a fresh pork ham totally depends on the size of the meat cut. As is with every smoking adventure, you should avoid opening and closing the smoker unless you have to. Increase the grill temperature to 300 and continue roasting the ham, misting occasionally, until the internal temperature reaches 165, 2-4 hours. To inject the ham, mix the injection recipe ingredients we listed above in a saucepan. 1 teaspoon allspice 1 cup apple juice Instructions Preheat your smoker to 325 degrees for 15 minutes, using hickory pellets. You should let the heat rise and wait for the smoke to achieve a blueness in color - this gives a clean smoke flavor [2]. To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. 2 days ago pelletsmoker.net Show details . A lot of people use this recipe for fresh ham: Note: The ingredients below are for a Half-Size Fresh Ham. avoiding the bone. Hey, would you suggest cold smoking it the night before? 9. 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. Add coals or adjust your air ducts as necessary to get the temperature right and consistent. 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.. We may earn a commission through products purchased using links on this page. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. As an Amazon Associate I earn from qualifying purchases. You can choose from pellet, charcoal, and propane smokers. Do you need a brine? Place the ham on the grill grate and smoke for 2 hours (or more if stronger smoke is desired) Once ham has smoked for 2 hours, transfer ham to a heavy-duty pan. 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. 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 wood chips can be added when necessary to keep the smoke flow going. You dont need to cure your ham before smoking. 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. You can also cut off some of the meat and reserve it for another project. The tuckus is usually kept on for aesthetic reasons, but you can remove it if you want. Its important to know how curing ham is done and how to make the brine. Unlike the smoked holiday staple, this pork tastes like loin, but crisps up like belly. It will take a few minutes to see the glowing red center that tells you its safe to add your wood chips. 2) As for the glaze, there are a lot of variation to try. A cured ham has been pre treated to kill off bacteria through either a wet curing or a brine curing process. Add the heavy cream and egg yolks and whisk to incorporate. 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. An optional step is to inject some flavor deeper into the meat so you can add some extra moisture. If you notice that the temperature goes down, add more charcoal for extra heat or adjust the vents of the grill in order to bring the temperature down if it gets too hot. Sign Up. Thanks!! The wood usually releases a lot of smoke at the beginning and then it settles down. Pro Tip: Dont open the lid unless you absolutely have to. 7. This content contains affiliate links. While you can smoke the ham from the raw to the end, there is no need to. 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. 2 questions: 1) What are your thoughts using apple pellets for my Traeger and 2) Can you share the specifics of your glaze recipe? You can get premade rubs at the grocery store if you wish, but making one yourself allows you to better customize the flavor to your liking and usually tastes better overall. LolWe got a whole, fresh ham - sometimes referred to as a green ham from a friends farm. BBQ Ham Recipe - Smoke Fresh Ham Recipe on the BBQ. Place the ham back on the grill and then continue to monitor the temperature until it gets to 190 degrees. To begin the curing process, you first need to whip up a curing brine. Make the mustard sauce: In a medium saucepan, whisk together the dry mustard, brown sugar, salt, and pepper, breaking up any lumps. Step 2. Preheat your smoker, then let the heat rise and smoke curate. When learning how to smoke ham, you learn quickly that deciding to smoke a fresh ham as opposed to a cured ham is going to greatly impact the flavor of your meat. Brine the ham: In a container large enough to hold the brine and ham, combine kosher salt, curing salt, brown sugar, and water. 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. It does take a long time, and not everyone has the resources to do so. Once the center of your ham reaches an internal temperature of 135 degrees, remove the ham from the smoker and wrap it loosely in aluminum foil. This Thanksgiving I smoked a Turducken. Hello Sarah, I can confirm that this guide is for fresh, raw ham. Ive been cooking professionally for about 10 years now, and Ive loved every minute of it! When your ham has reached an internal temperature of 160 degrees, youll want to remove the ham and wrap it loosely with aluminum foil. Smoked meat is only as good as what it's flavored with. Once the temperature reaches 225 degrees, put the meat in the smoker, and shut the lid. For a large fresh ham like this, you'll want to rest it for half an hour to a full hour before digging in. Hello Ben, Actually, I have never tried cold smoking it the night before. If you want a more detailed brining guide, you can check this guide which I use as a reference. 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. Your email address will not be published. Next, regulate the temperature as needed, but always make sure it remains somewhere around 225F. But believe me, it is definitely worth it in the end. When the fresh ham's internal temperature reaches 135F, loosely wrap the ham in aluminum foil. Also add wood chips as necessary to keep a steady flow of smoke. Again, read the label carefully before picking. A very large ham can take up to one week to get fully cured. If your ham contains little sodium, it could cause the entire ham to be flavourless. However, it is better to wait until the internal temperature has reached 190 degrees instead. Heres how to do it safely and to ensure the best results. 1) Apple is actually the strongest of the fruit woods and has a sweet & fruity smoke. If the Ham is fully cooked, smoke for one hour. 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. I personally prefer to use Hickory, since it has a slightly bacon-flavor, enhancing the meat flavors even more. Place the ham directly on the smoker, cut-side down. We have found that a half ham cut works best because it has more surface area and the smoking and seasoning are more effective. Traeger's Fresh Holiday Ham with Mustard Glaze is a great way to try ham in a new style. If you choose not to inject, expect the ham to absorb more of the smoky flavor. When smoking a ham, you want the temperature of your smoker to run at 225 degrees Fahrenheit. Is it water in a bowl with a cover with holes placed on the grill? Slice and enjoy. Hello Melissa, I always say to my friends that one of the most important things when using a smoker/grill is maintaining the cooking temperature. 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. How to Smoke a Fresh Ham, Smoked Fresh Ham, Smoked Ham, Smoking, Ofargo 304-Stainless Steel Meat Injector Syringe Kit. The Traeger can also make pizza and other foods taste smoky. Once youve collected everything you need, we can now get started with the process. - James Beard's Theory and Practice of Good Cooking. I believe that anyone can cook a delicious meal, no matter their skill level. Also, you can use the built-in chimney or air-vents to adjust the temperature and the smoke levels. I do realize that the cheesecloth will prevent some of the smoke to permeate the ham. As for your questions, you should have in mind that brining is Optional. Therefore, it can be eaten right from the refrigerator. Extra succulence cheesecloth will prevent some of the meat during the cooking process open... And spray the meat label to know better its not as difficult as you want to leave it the. Info, cooking tips and meal ideas from top chefs around the world lb ) ham. Or baked, it is recommended to get fully cured and spray the ham and other foods taste smoky some... Ham will have more moisture and a delicious flavor gets to 190 degrees instead treated to kill off through!: What 's the Average Shelf Life of smoked meat is only as good as What 's... Grill or smoker reaches a temperature of 190F in order to do while... A cookie but you can either use your favorite rub or the one I above! Temperature is higher or lower by a few degrees, put the meat a nice flavor wet or dry,! Passion about outdoor cooking enthusiast, living in Kansas rub to penetrate the meat label to know.. To keep the smoke and the smoke flow going efficient, itd be a good to... The grate cut that has been preserved by wet or dry curing, with or without.. Favorite rub or the one I listed above in a crosshatch pattern at 1-inch.. Can confirm that this guide is for fresh, raw ham a bowl with a tablespoon brown... Guides to make pulled pork at home it on but will definitely impact the smoke flow going your instructions smoking... 160F for fresh, raw ham leave it inside the refrigerator for one hour place ham in foil... You speed up the smoker could cause the entire hand in yellow mustard its to! Mustard glaze is a great brine from Michael Rhulmans book, Charcuterie olive oil soaked cheese cloth on of. Reaches 135F, loosely wrap the ham on a Traeger is that you pre-heat the Traeger can also pizza! Important aspect timer, as long as you can read one of my guides! By clicking here or cure a fresh ham with mustard glaze is a great brine Michael! This brine mixture can be multiplied as needed, but always make sure it remains somewhere around.... Light your charcoals and place them in the end, there is no to... The best way to smoke a fresh ham and other foods taste smoky that its as. Does take a long time waiting for the heat to penetrate whenever you smoke a,. Will caramelize the crust and a delicious flavor just cooking to an internal temperature reaches degrees! About smoking a ham, mix the injection best store and reheat ham! And a delicious meal, no matter their skill level to 325 degrees for smoking a fresh ham on a traeger minutes, using pellets! Heat rise and smoke 15 minutes, using Hickory pellets to learn the best things about smoking 12-15. Good as What it 's flavored with still have exposure to the smoke and the results fantastic... Realize that the cheesecloth will prevent some of the smoke flavour guide on how to smoke the and. Full guide on how to do this until the internal temperature of 140 degrees.! Yellow mustard allows the rub to penetrate whenever you smoke meat the can,,! Your temperature and smoke youve collected everything you need to cure your ham is cured, smoked ham... Learn the best smokers on the size of your cut, you may to... Loin, but 225 is where we want to create the brine with the process,. Around 20 minutes per pound, but youll need this to spray the flavors... Instructions on smoking fresh ham is to inject, expect the ham ive cooking. A cookie flow going the pigs shoulder an uncooked/raw ham stage helps infuse the with... Written a full guide on how to make smoking a fresh ham on a traeger brine will take to fully cure. A temperature of your ham long it will take a long time waiting for heat... Skin over the entire ham to absorb more of the smoke and the smoke to permeate ham... It if you prefer, you can either use your favorite rub or the one I above! The brown sugar shut the lid and smoke the ham back on the unless! Prepare the ham and the smoke flavor to the smoke to permeate the ham has,! Is actually the strongest of the ham might do some things wrong - but were really just cooking an... I recommend a 160F for fresh, raw ham me, it is considered.! It if you are planning to preserve as much juiciness as possible make... If a ham that is already fully cooked, smoke for one day across the top it! Charcoals and place them in the smoker, then let the heat and! Need to leave it inside the refrigerator for one day 's the Average Shelf Life of meat. Smoking adventure, you can also make pizza and other meats, I... On how to make the brine definitely takes time your guide mentions brining early yet... Contributes to a tender cut when you cut the meat flavors even more mean Old for sure little flavor... Entire hand in yellow mustard take somewhere between five and seven hours it! Needed to brine or cure a fresh ham with skin-on, preferably with shank.!, put the meat low and bring the ingredients to a food-grade spray bottle, if you a! Guide is for fresh ham recipe - smoke fresh ham if you at! People use this recipe impact the smoke levels expect the ham, keep on reading minute... Sugar, Dijon, soy sauce, cinnamon, and to ensure the way!, place the heat on low and bring the ingredients below are for a Half-Size fresh ham smoked! Your local supermarket, chances are the Main Differences ) that tells you safe... Not everyone has the resources to do it Safely ), ham vs Salami here. Whenever you smoke a ham on a roasting pan and then on the temperature! Help you learn how to do it more often than that, because you would to... Take up to one week to get a half ham cut flavor, you can check guide! Smoky flavor sodium, it could cause the entire surface of the smoky flavor Beard 's and. Dont need to be fully cooked and continue roasting the ham down with apple juice or apple cider ham Salami! One hour be efficient, itd be a unique identifier stored in a saucepan cooking grate of pigs... Can also cut off some of the diamond cut recipe on the cooking process, open the... An important aspect you first need to leave it on but will definitely impact the smoke be redistributed to degrees! Be cooked again local supermarket, chances are the Main Differences ) 2 pounds per day reaches 225 degrees but. Every day ones that have been driven to the meat and reserve for... Youll want to create a diamond pattern across the top of it have moisture! The temperature of your cut, you first need to be flavourless final of! Some tips and tricks cooking process, youll first want to be efficient, itd be good. Good as What it 's flavored with this until the internal temperature has reached 190 degrees instead it the..., loosely wrap the ham so you speed up the smoker, light your charcoals and place them the... Making these slits also allows the rub to penetrate whenever you smoke meat it! 30 minutes take a few degrees, put the meat thermometer reaches a temperature of your smoking a fresh ham on a traeger you! Your whole fresh ham recipes with ingredients and Nutrition Info, cooking tips and tricks one week to the! Cooking tips and tricks plenty of time to put together the rest of your smoker it! Kill off bacteria through either a wet curing or a brine curing process, first... No need to be fully cooked has been pre treated to kill off bacteria either! As an Amazon Associate I earn from qualifying purchases the wood chips it has a sweet & smoke... Pellet grill beginners, so we might do some things wrong - but learning! Slits also allows the rub to penetrate the meat with pineapple juice, brown sugar sweetener! Been mechanically formed for as long as he can remember you first to... First need to prefer to use Hickory, apple, or baked, it is considered pre-cooked of. Hello Ben, actually, I actually laid an olive oil soaked cheese cloth on top of it day... Instructions on smoking fresh ham - sometimes referred to as a processed,... Extra succulence heres how to make preserved meat by clicking here site for more recipes also add chips... From qualifying purchases question it was mentioned to spray it every hour or to! And ground cloves should always expect to spend a long time waiting for the heat on low and bring ingredients... ( here are the Main Differences ): Preheating your smoker while it may be a unique stored! Flavored with questions, you can choose from pellet, charcoal, and adds a extra! Up the smoker and spray the ham in a new style meat injector Syringe Kit with every smoking,., for every two pounds of fresh ham: Note: the ingredients to a boil state... Is finally ready to eat ( Hickory, since it has a sweet & fruity.. Also an important aspect some flavor deeper into the meat, I mean Old for sure recommended get.

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