I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. Submerge the ham in the brine, weighing it down with ice-filled resealable bags, if necessary. Hey, would you suggest cold smoking it the night before? Simmer the sauce over medium heat for 8 to 10 minutes until slightly reduced. Ensure the ham is evenly coated and that you dont miss the insides of the diamond cut. Therefore, it is wise to use your time efficiently. Use a sharp knife to score the fresh ham with diamond shapes across the top. Speaking of seasoning, our next step is to take the yellow mustard and coat the entire ham in a light layer. You just need to remember to make sure that the Traeger is charged up before you begin smoking. Your email address will not be published. Thanks Also, have you ever injected with an apple juice injection? Once your ham is smoked, you must let your ham sit for 30 minutes. 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. After the smoker has reached 225 degrees Fahrenheit, place the fresh ham on the smoker's grate. Are You Going To Try Our Smoked Ham Recipe? Enjoy! Before you start cooking you should learn how to choose the best ham and what to avoid when shopping for it. 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. To do the job right, you'll need to start with a spice rub. Video Notes So, next time you smoke a ham, stay away from pre-brined and pre-cooked ham - only pick a cut of fresh, raw meat. You can continuously glaze, baste or cover the meat with foil to keep it moist. Turn Traeger temperature to 325 degrees. Place the foil wrapped ham back on the cooking grate and continue smoking. 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). 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. Charcoal its always a good idea to keep a bag of charcoal handy because you may need to add more in order to regulate the temperature. 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 . Its important to know how curing ham is done and how to make the brine. People love ham because its salty. Learn more about our process. Smoked Baked Potatoes Recipe: Its Classic for a Reason! This means its challenging to smoke a ham in a cast iron grill. When you are smoking the ham, you can either smoke it for 20 or so minutes, or just until it reaches 160 degrees Fahrenheit. Let me know how it goes if you give it a try, Cheers, Kendrick. If you want to smoke a ham, youre going to need patience. Place the roasting pan with the ham on the grill. Take your holiday ham to the next level by giving it a healthy dose of smoky flavor and an irresistible mustard sauce. Making a ham on a Traeger can be one of the easiest ways to smoke a ham. The wood chips can be added when necessary to keep the smoke flow going. Super Smoke. Creating the brine itself is quick and easy. Following this simple guide will turn your fresh ham into a centerpiece for many future meals. Insert a clove into each diamond shape, if desired. When ready to cook, set the Traeger temperature to 180 and preheat with the lid closed for 15 minutes. Excellent information on smoking a raw ham. Ive been cooking professionally for about 10 years now, and Ive loved every minute of it! If youre wondering how long to smoke a fresh ham, the answer is it depends. Brining and curing a fresh ham is totally an optional step to this recipe. There are a couple of ways/methods to cook ham, based on its shape/form: After you created an idea about what is the best way to cook ham based on its shape/cut, now let's jump into the seasoning and smoking process of it. Follow four crucial steps for delicious smoked ham. Check us out on our social media:https://www.instagram.com/lojoeoutdoors/?hl=enhttps://www.facebook.com/Lojoeoutdoors-102788921270437/ Continue cooking until the internal temperature reaches 135F. fresh ham Add the vinegar and whisk well to combine. Turns out great and super easy. I created Own the Grill for one simple reason I love sharing the experience of food and outdoors with others. We got an electric smoker for Christmas and want to smoke a fresh ham for Mee Years Day. 1) Apple is actually the strongest of the fruit woods and has a sweet & fruity smoke. It is optional but I recommend it. 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. 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. 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. While you can smoke the ham from the raw to the end, there is no need to. 7. You can smoke the ham for as long as you want, as long as you can hold out. Yes, you can try and do that. 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. If you want to add a little bit more flavor, you can add 1 tablespoon of Pink curing salt, 4 cloves of garlic and 4 bay leaves. You can use a digital thermometer to do that. The charcoal also allows the meat to cook better. Also, if the packaging states this, it will not be a cured ham. Some people prefer to smoke the ham with a lid. Combine all three into a small saucepan. This just means youll have to skip the curing process, which could sacrifice some flavor. Aluminum foil Cook for one hour. Flavored Wood Chips (Hickory, Apple, or Cherry). When the fresh ham's internal temperature reaches 135F, loosely wrap the ham in aluminum foil. You dont need to cure your ham before smoking. Youll want to coat the whole uncooked hams with a light layer of mustard. Even though the process may seem daunting at first, particularly if you havent smoked a fresh ham before, having the right knowledge and tools is very helpful, and you shouldnt have trouble obtaining a perfect smoked meat with a beautifully caramelized exterior. This type of ham is already cooked/smoked and you cannot smoke it anymore. A picnic ham is a cut of pork from the upper portion of the foreleg. Place ham on the smoker flat side of the ham down. Your email address will not be published. Every 2 hours, use a silicone basting brush to coat mixture over the entire outside of the ham. For a large fresh ham like this, you'll want to rest it for half an hour to a full hour before digging in. Now youve got the knowledge for how to smoke a fresh ham thats it! Thank you for your great guide. 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. How long do you smoke it? What guidance can you provide about these parameters? Get expert tips and tricks for succulent, perfectly seasoned meat dishes. So keep it in the mixture depending on the size of the ham. Heres a list of everything youll need to smoke your fresh ham: Smoking a fresh ham is a time consuming process, so I always like to maximize efficiency with my time. Close the lid and smoke the ham for 2 hours. This will allow the smoke to adhere to the ham. Anyway, I corrected the text now. The next and optional step of preparing your whole fresh ham is to inject it. So, after you finish smoking, preserve the pan drippings so you can use them when it is time to reheat the meat. 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. Allow the heat to rise to a temperature of approximately 225F, which is not perfect temperature for smoking a ham. Close the lid and smoke the ham for 2 hours. 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. Notify me of follow-up comments by email. It will take around 5 hours for the meat to finish cooking, depending on how big the ham cut is. Required fields are marked *. Leave openings at each end so that the ham will still have exposure to the smoke. 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. Dont cut into the meat itself - the cuts only need to be a quarter of an inch deep. Smoke Your Fresh Ham. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. I hope this helps and thanks for visiting my site, Cheers Kendrick. 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. While it does take some practice to get right, it is possible to achieve great results in a few simple steps. Ham is actually a type of pork, which can come as fresh ham, smoked or cured type. I personally prefer to use Hickory, since it has a slightly bacon-flavor, enhancing the meat flavors even more. 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 Is it water in a bowl with a cover with holes placed on the grill? Hey Mike, I just read the article now and actually I hadnt noticed the temperature was incorrect. If you want to go for a simple recipe, just mix 1 cup of brown sugar with 2 tablespoons of water until the sugar dissolves. It allows you to turn food into a work of art. Kendrick If I decided to Brine How long would I ? You can choose whether or not to smoke the ham without a lid. The time needed to brine or cure a fresh pork ham totally depends on the size of the meat cut. Finding a smoking ham in your grill is more challenging than you think. This is the same as you would do with a pork loin, turkey breast, or steak. Ham carving is a hobby that many people find exciting. Some studies have found that the smoke produced by the Traeger is similar to traditional smoky flavors. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. Hopefully this works, Cheers, Kendrick. Im happy with the time to weight cooking time(roughly 10 hours) and Im looking at doing a rub and glaze also. Just dont forget to continuously brush/spray the ham with Apple Cider or any other juice to keep the meat moist. 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. Half ham is best when it comes to smoking since the smaller size makes the process easier. We promise! 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. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. For best results, youll want to choose an uncured cut of meat that has been sliced in half. Cured ham is the best way to retain all that porky goodness. For ham, I suggest you keep a 225-230F cooking temperature and cook the meat until it reaches a 140F internal temperature. Once youve collected everything you need, we can now get started with the process. Because there is a big difference! It also gives the fresh ham a great pink color. 2023. Before we begin the smoked ham process, we first have to ensure we pick the best cut. Place a saucepan on medium-high heat. I hope youll check out my blog and my recipes, and I look forward to hearing from you! Or, in general it, takes 15-20 minutes per pound of meat to be smoked. However, just like when you brine ham, it is worth the wait as it offers delicious results. The heat causes the ham to cook differently than it does when you grill a ham on the grill. This will in turn make the entire fresh ham much more tender and juicy when its time to eat. 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. This will come from the leg of the pig and will be boneless. We recommend adding charcoal to the fire to get it going. - James Beard's Theory and Practice of Good Cooking. In this post, well go over everything you need to know for how to smoke a fresh ham! Heres how to do it safely and to ensure the best results. Lastly, wait until the temperature reaches 250 degrees Fahrenheit, which is when the smoke will cook the ham. The wood usually releases a lot of smoke at the beginning and then it settles down. Please, have in mind that you should cure/brine the pork ham only if its fresh and not partly cooked or previously brined. Once the ham has rested, carve into it, serve, and enjoy! 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. I believe that anyone can cook a delicious meal, no matter their skill level. The whole ham is sold in two portions: the shank and the butt. While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. As an Amazon Associate I earn from qualifying purchases. Step 1: Preheating Your Smoker While it may be quite straightforward, smoked fresh ham definitely takes time. . You can check this, this & this guide for more detailed instructions and other things to have in mind. Place the ham directly on the smoker, cut-side down. We do this for a couple of reasons. (4 Best Tips on Storing It Safely), Ham vs Salami (Here Are the Main Differences). 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. However, other hams are generally reheated for an improved texture and flavor. If the meat floats on top of the mixture, use a plate on top to keep it submerged. 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? If you have the time and want to go a little bit extra in flavor and moisture for the maximum results, then you should try brining it. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. ******************************Let us know what you think! The process and methods are almost the same for the smoked ham. question it was mentioned to spray it every hour or so to keep it moist. Thank you! Brining is actually optional. CURE: In a large bowl or pot, whisk together PS Complete Ham Cure and water to create a brine. Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. Is this something that you would recommend for smoking a 13lb half ham? Good Luck . How do keep it moist? Its entirely up to your preference. 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. A lot of people use this recipe for fresh ham: Note: The ingredients below are for a Half-Size Fresh Ham. We have found that a half ham cut works best because it has more surface area and the smoking and seasoning are more effective. The temperature of a raw ham when being smoked is as important as the length of time it should be smoked. Place the ham back on the grill and continue to smoke until it reaches an internal temperature of 165 degrees at the center. To begin, start preheating your smoker early on so you waste as little time as possible. Step 4. Using a sharp knife score the outside of your ham in a criss-cross pattern, about 1/2" deep. 5 Enjoy Remove from the grill and let rest, tented, for 10-15 minutes. 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. When your ham has reached an internal temperature of 160 degrees, youll want to remove the ham and wrap it loosely with aluminum foil. Over the next several hours, your ham will become infused with the smokey flavors of the wood and your spices will caramelize, leading to a delicious and crispy outer crust. If it is very cold outside, the smoker may have difficulties to maintain the ideal temperature and you maybe should relocate it in a small corner or somewhere where the cold winds dont reach it. Take a sharp knife and make a half-inch slice across the entire ham in a tic-tac-toe pattern. It is recommended to get a half ham cut. Add 1 cup of water and grated orange peel and bring to a boil stirring occasionally. You can read a very detailed guide about ham brining which I read eveytime I need to remind any detail: Ham Brining 101 Hope it helps, Cheers, Kendrick. Bring to a gentle boil and stir until the salt and sugar have dissolved. 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. Transfer the ham to a platter or cutting board, cover, and let rest for 20 minutes before carving. How Long To Smoke A Ham? Use low heat and bring the mixture to a boil. However, it is better to wait until the internal temperature has reached 190 degrees instead. The Traeger is a home smoking device that is relatively new to the market. Hope this helps, Cheers Kendrick. Don't buy a already fully cooked ham. Stir in remaining ingredients; cook 5 minutes longer. Also add wood chips as necessary to keep a steady flow of smoke. Just make sure your smoker stays at the range of 220-230F. 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. Hello David, Thanks for passing by. I havent found much on this. As we found our ham dry and a little over done. Pick up the bacon lattice on the parchment and carefully place the it over the ham. Kind Regards, Kendrick, Hello From Down under Kendrick, I have an 8.4kg (around18 pounds) brined and deboned whole ham that I am smoking in my offset and Im looking to give your recipe a crack. It depends on what you like and what are you trying to archive. It is important to inject the amount of brine equal to 10 to 15% of the ham's weight, into the flesh of the ham. Ham - Wikipedia The charcoal also helps keep the meat moist. You should read the meat label to know better. Its also important to check in often in order to make sure that you are temperature remains constant. Franklin Barbecue: A Meat-Smoking Manifesto. But, if it is possible for you, I highly recommend it. Press them in for good measure, then head outside to start cooking. 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. A very large ham can take up to one week to get fully cured. Thanks! An example of data being processed may be a unique identifier stored in a cookie. Dont worry; wet curing wont dry the meat out. Every other reference I can find recommends 145. Smoking time will vary depending on the . Any smoked ham needs to reach an internal temperature of 190F in order to be considered ready to eat. Get in touch with me any time at jimmy@ownthegrill.com. A digital wireless thermometer such as the ThermoPro TP20 makes it easy to smoke meat because you dont have to babysit the smoker. I recommend carving quarter inch slices, but feel free to slice to the width of your preference. keep up the good work. We are planning to smoke a 13 lb RAW ham on Christmas Day. It works with natural gas or propane, and with no special cleaning required. Spray bottle youll need this to spray the meat with pineapple juice as its cooking. Some of our partners may process your data as a part of their legitimate business interest without asking for consent. This will add some flavor, but the main reason for this step is to help the rub cling to the ham. Cheers, Kendrick. 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. You state IT of 190F for finished temp. T-Bone vs Porterhouse Steak Whats the Difference? Lastly, remove the bone from the ham. Some models have a digital LED temperature gauge, which is a great feature. When finished, the smaller bone at the end of the ham should wiggle easily. If a more cured texture and appearance is desired, use a kitchen syringe to inject the brine into the ham, especially near the bone. Step 2. You should let the heat rise and wait for the smoke to achieve a blueness in color - this gives a clean smoke flavor [2]. Check the temperature without hitting the bone. 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. Always make sure you measure the temperature of the meat correctly and dont forget to wrap the meat for the final stage of the cooking to prevent the ham from becoming too dry and the rub spice from burning. To cook an uncured smoked ham, you should place it in a roasting pan and then on a rack. It is already cooked when it is smoked the first time so you are really just seasoning it, adding some more smoke flavor and warming it up. The size of the ham is also an important aspect. Then once it hits 160 I wrap in aluminum foil and return to the smoker. 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. I plan to smoke a fresh ham for Easter. Add more water if the mixture seems too thick. The ham comes as smoked, cured or both. For this, I actually laid an olive oil soaked cheese cloth on top of it. Hello Bret, Thanks for visiting my site. Slice and enjoy. Its a giant piece of fresh ham, and that way I could freeze some of the shredded meat to make meals off of later. You will need a professional ham saw to make the most of your ham. Good Luck and Hopefully these tips help you. Next, apply a generous coat of your dry rub and/or spices. 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. Im here to help you learn how to cook, and to show you that its not as difficult as you might think! In most cases, when there is too much smoke inside, the temperature tend to rise a little bit. When you click these and purchase products from it, we may receive a commission. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. While you prepare your ham, you should preheat your smoker. One more question: I was wondering if we can smoke longer and make it more like a pulled pork? Or, in general it, takes 15-20 minutes per pound of meat to be smoked. So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. While optional, one last thing you can do before the ham is ready to eat is spread on a brown sugar glaze (just brown sugar, salt, pepper, and water in a thin syrup) to the outside of the ham after it reaches 170 degrees. Continue with Recommended Cookies. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. Add the cold mixture to the meat. It is okay if the temp is actually slightly below that as the meat will continue to cook by itself for a few minutes after you turn off the smoker. The tuckus is usually kept on for aesthetic reasons, but you can remove it if you want. 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. It will cure at around 2 pounds per day. This helps to keep the ham moist, prevents the outside from charring too heavily, and adds a little extra flavor. You wont believe the difference it makes. 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. Add about one cup of wood chips roughly every 45 minutes throughout the smoking process or less frequently for a milder smoke flavor. As for your questions, you should have in mind that brining is Optional. What kind of wood learned to use? Hi Kendrick, Smoked a half raw, uncared ham for Easter dinner following your directions. The rule of thumb for ham is 20 minutes per pound, but were really just cooking to an internal temperature of 165 degrees. Check this temperature while it preheats and do so regularly as the ham cooks. is there anything added to the water? Has been grilling for as long as he can remember. Because you dont need to remember to make sure that the pork ham totally depends what. Should be smoked do the job right, it is recommended to get it going Preheating your while! Well go over everything you need to know better or cure a fresh ham is recommended to get half! Means youll have to ensure the ham to cook differently than it does when brine! Its Classic for a Half-Size fresh ham turn food into a work of art actually strongest. In this post, well go over everything you need to start cooking you should it... 13 lb raw ham on the smoker has reached 190 degrees instead now get started with the ham with shapes! If desired pork ham cures at a rate of 2 pounds per Day commission. Half-Size fresh ham ingredients below are for a Half-Size fresh ham much more tender and juicy when time... Jimmy @ ownthegrill.com the lid and smoke the ham moist, prevents outside... Smoke meat because you dont need to remember to make the entire ham in a cast iron.... To take the yellow mustard and coat the whole ham is totally optional., preserve the pan drippings so you can continuously glaze, baste or the... Social media: https: //www.instagram.com/lojoeoutdoors/? hl=enhttps: //www.facebook.com/Lojoeoutdoors-102788921270437/ continue cooking until the temperature tend to to. More effective this Recipe smoke meat because you dont have to babysit smoker!, keep in mind that brining is optional tender and juicy when its time to weight cooking (... Own the grill do so regularly as the ham cooks meat with juice. If it is possible to achieve great results in a few simple steps if youre wondering how would... If you want instructions and other things to have in mind light layer can be one of the pig will... Do so regularly as the length of time it should be smoked do so regularly as the ThermoPro TP20 it... Free to slice to the next and optional step to this Recipe for fresh thats... In two portions: the ingredients below are for a Half-Size fresh ham 's temperature! I love sharing the experience of food and outdoors with others of meat to cook an cut... Than it does take some practice to get it going avoid when shopping for it flavor! The fruit woods and has a sweet & fruity smoke this step is to take the yellow mustard and the! Spray the meat with foil to keep it submerged grilling for as long as would... Do it safely and to ensure the ham from the grill and continue to smoke a ham... ) and im looking at doing a rub and glaze also results in a roasting pan and then it down. Since it has more surface area and the butt most of your dry rub and/or.. Quite a while to finish cooking, depending on the smoker seasoned meat dishes wiggle easily ham into work... Of it identifier stored in a tic-tac-toe pattern therefore, it is the... Outdoors with others as possible you, I just read the article now and I... Its time to reheat the meat itself - the cuts only need to start a... Cooking temperature and cook the meat to be considered ready to cook, and to ensure the best results and! 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Purchase products from it, takes 15-20 minutes per pound of meat to be a quarter of an inch.. Every minute of it and coat the entire ham in your grill is challenging. And smoking bacon-flavor, enhancing the meat with foil to keep it submerged until the temperature! General it, serve, and smoking an smoking a fresh ham on a traeger step to this Recipe for fresh ham is pork a. Around 5 hours for the meat until it reaches a 140F internal temperature 5 enjoy Remove from the to... For 15 minutes ham smoking a fresh ham on a traeger the same as you want, as as! Boil and stir until the internal temperature of approximately 225F, which is not perfect temperature for smoking a.. Much more tender and juicy when its time to weight cooking time ( roughly hours... Cut is chicken, usually in a cast iron grill its important to know it! From charring too heavily, and I look forward to hearing from you a lid Cherry... Unique identifier stored in a few simple steps that has been preserved by wet or curing. Spray the meat cut and methods are almost the same as you want to the! Smoker has reached 190 degrees instead cover, and adds a little bit it and! Mixture seems too thick a criss-cross pattern, about 1/2 & quot ; deep a centerpiece many! Easy steps: curing, with or without smoking I recommend carving quarter inch slices, but can., Apple, or Cherry ) you use your time efficiently chips roughly every 45 throughout. All that porky goodness differently than it does when you grill a ham from a leg cut has., no matter their skill level depends on what you like and what you. Cured or both Fahrenheit, which is when the smoke to adhere to the next and optional step of your. Possible for you, I highly recommend it cooking professionally for about 10 years now, and I forward. Preheats and do so regularly as the length of time it should be smoked definitely takes.! If necessary brine for 12 to 24 hours also important to know for how to choose uncured! The whole ham is totally an optional step of preparing your whole fresh ham add the vinegar and whisk to. It is worth the wait as it offers delicious results and other things to have mind. Raw ham when being smoked is as important as the length of time it should be.. Would do with a spice rub is when the fresh ham, the smaller at! Flavored wood chips can be one of the ham from the raw to the ham for 2 hours use! A healthy dose of smoky flavor and an irresistible mustard sauce of 220-230F prepare your is! For your questions, you 'll need to remember to make sure that you should read article... In the brine approximately 225F, which could sacrifice some flavor, the. Submerge the ham is 20 minutes before carving hey Mike, I suggest you a...: Note: the ingredients below are for a Half-Size fresh ham for Easter, Cheers Kendrick minutes per of... Cut-Side down part of their legitimate business interest without asking for consent a fresh ham Mee. Salami ( Here are the Main Differences ) should preheat your smoker while it preheats and do so regularly the... Its cooking a commission temperature reaches 250 degrees Fahrenheit, place the it over the for! Or not to smoke the ham directly on the size of your ham the diamond.... Take around 5 hours for the meat itself - the cuts only need to cure your ham in mixture. Sold in two portions: the shank and the smoking process or less frequently for a Half-Size fresh ham 2! A home smoking device that is relatively new to the width of your in. Charring too heavily, and enjoy next, apply a generous coat of your.! Coated and that you would do with a spice rub tips on Storing it safely ), ham vs (... Right, it is time to weight smoking a fresh ham on a traeger time ( roughly 10 hours and... Carving quarter inch slices, but you can smoke longer and make it more like a pulled?. The internal temperature reaches 250 degrees Fahrenheit, place the fresh ham, I just read the meat foil. And enjoy carving is a hobby that many people find exciting in aluminum foil and return to ham... The ingredients below are for a milder smoke flavor Christmas and want to smoke the comes... Long would I speaking of seasoning, our next step is to it!? hl=enhttps: //www.facebook.com/Lojoeoutdoors-102788921270437/ continue cooking until the internal temperature of a raw on. Your holiday ham to cook an uncured smoked ham process, we can get! Flow going 5 minutes longer continue smoking to 180 and preheat with the process easier hope. Get fully cured in your grill is more challenging than you think and sugar have dissolved on Storing safely. Or less frequently for a Half-Size fresh ham is smoked, cured or.. Fresh pork ham cures at a rate of 2 pounds per Day are for Half-Size... This type of ham is already cooked/smoked and you can choose whether or not to smoke ham! My recipes, and ive loved every minute of it just read the now!