Cheers, Kendrick. Is it water in a bowl with a cover with holes placed on the grill? What guidance can you provide about these parameters? As a result, it does not have the distinctively salty flavor most associate with ham. Now mix up your spices and apply generously, making sure to coat evenly, including deep into the diamond pattern. 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. If it's Boston Butt, you don't have to trim any. Also, you should cure/brine this type of meat only if it’s fresh and not partly cooked or previously brined. Maybe by reading it, you can get some tips and tricks. It should take about 15 to 20 minutes per pound to fully cook a raw ham. The prep time is minimal and out of the pork recipes, such as for pork butt, pork loin, pork chops, pork shoulder, spiral cut ham, and pre-cooked ham, this will get you started on a meaty smoked ham … The smoking wood/chip is enough for my taste to give the meat a nice flavor. Good Luck . Regardless of what wood(s) you choose, it's essential to soak the chunks before you light your charcoal. I wouldn’t consider dry when cooked at 190°F, especially if you have basted during the cooking session. Probably would make a killer sammich, but with a different flavor than the shoulder. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. Yes, you can. As for preserving the meat, I recommend a 160°F for Fresh Ham if you are planning to preserve it. Opinions on soaking time vary across the smoking spectrum with some people saying as little as 30-45 minutes and others saying overnight. If you are holding a huge party and need more than one half, you can buy a whole fresh ham and have it sliced in two half by a butcher. 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. Food safety guidelines state a final IT of 160F is plenty for pork. Place the ham on the grill grates and shut the lid. These hams at the store are usually cured. Again, read the label carefully before picking. Meat absorbs smoke until it reaches a certain temperature, around 150 degrees. Sometimes the rump is called the butt, but don’t confuse the ham butt with the Boston butt; that is the pork’s shoulder from the front leg. Read the label carefully before purchasing your cut. Take a sharp knife and cut a diamond pattern into the skin and fat (generally about 1/4" deep), taking care to make sure you don't cut the meat. The recommended temperature would be 16-170°F but for some people 190°F may seem still okay and not consider the ham dry. I haven’t yet written an article on reheat smoked ham but you can read my articles for reheating pulled pork, steak, and brisket. 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. 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. Add the cold mixture to the meat. Is there anything I need to change from your suggestions? It is recommended to get a half ham cut. You state the advantages of brining yet no recipe, technique, timing, etc. Hopefully this works, Cheers, Kendrick. There is not much detail what the water is or how it is used. Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. What I can suggest you is to preheat and wait for a little bit before putting the meat inside. Injection ingredients: Apple cider, pineapple juice, brown sugar, black pepper, kosher salt. 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. As for the duration, I recommend leaving the ham more than 24 hours into the brine mixture. 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. 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. Place in roasting or glass pan covered. 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. Hey Mike, I just read the article now and actually I hadn’t noticed the temperature was incorrect. 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. Now it's safe to go ahead and add your soaked wood chunks. After that, you can take it off. When your ham hits an internal temperature of 145°F, briefly remove it from the smoker and wrap it loosely in aluminum foil. Continue monitoring until you reach 160 degrees, then remove the ham from the grill and wrap with a loose layer of tinfoil while leaving a small opening on each end to allow as much smoke to penetrate as possible. I’ve made pulled pork before, and it has taken up to 18 hours to get it up to temperature. A ham starts as a pork loin. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. 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. Close the lid and let the heat rise and smoke build. The shank almost always has the bone attached, which makes it very flavorful, but it can be tougher than the rump half of the ham. 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. Can you smoke a ham that is already fully cooked? Close the lid and let the heat rise and smoke build. Once your ham has reached 190 degrees F, take it off the grill but don't remove the tinfoil. 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. In general, it is needed 15-20 minutes per 1 pound of meat. Brine for one and a half hours per pound (14 lb ham = 21 hours). Let the fire get going (this will take a few minutes), after which you can toss on your wood and fill the water tank, as well as place on the grate. 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. They are cheap, lightweight, and use absolutely no lighter fluid to start, so you'll never get any taste other than your meat, spices, and rub. 6 hours in smoker – internal temperature 165. Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). 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. Once 25-30 minutes have passed, the only things left to do now are slice it up, serve it up, and dive in. How long do you smoke a fresh ham? Set the temperature of the electric smoker at 225 degrees Fahrenheit and preheat for 30 minutes. We started with the essential flavors of ham—brown sugar and salt. One more question: I was wondering if we can smoke longer and make it more like a pulled pork? 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. Your guide mentions brining early on yet it’s not fully addressed. Save this recipe in your Cave Tools BBQ app or download other recipes from the community recipes exchange! Hello Eric, Thanks for visiting my site. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. discussion from the Chowhound Home Cooking, Pork food community. When it’s cured, it’s simply called a ham, but when it is raw and unprocessed it is called a fresh ham. Allow to cool and inject evenly throughout the ham, including as deep as the needle allows. Ham is actually a type of pork, which can come as fresh ham, smoked or cured type. .Once again thanks again on the excellent article. I hope this helps, Thanks, Kendrick. That’s a bit high. I personally have tried pecan and hickory. Great For Friends, Family, Anyone! Charcoal: It's a good idea to keep a bag of charcoal nearby as it's likely necessary for you to add more to keep your temperature regulated. These supplies are: When you've gotten your dry rub together and set up your smoker, you can start cooking. 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. Now mix up your spices and apply generously, making sure to coat evenly, including deep into the diamond pattern. 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 don’t reach it. is there anything added to the water? So you want to be sure it will stay moist and juicy while smoking. Don't worry, all it takes is a little knowledge and a little technique to produce a delicious work of art. Good Luck and Hopefully these tips help you. So now that you have the knowledge and you understand the technique, are you ready to take on the challenge of making a succulent smoked fresh ham that will wow yourself and everyone you know? But how do you smoke a fresh - otherwise known as "green" - ham? Add the sweetener (start with a smaller amount and add more later if you want it sweeter). We prefer to work with a bone-in, skin-on pork shoulder—the thicker the fat cap the better. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. There are people who smoke a pre-cooked ham, that’s why I included that sentence. Continue monitoring until you reach 160 degrees, then remove the ham from the grill and wrap with a loose layer of tinfoil while leaving a small opening on each end to allow as much smoke to penetrate as possible. The wood usually releases a lot of smoke at the beginning and then it ‘settles down’. 2) As for the glaze, there are a lot of variation to try. A very large ham can take up to one week to get fully cured. Place a pan of water and apple cider vinegar to one side of the Smoker/Roaster to develop steam. In most cases, when there is too much smoke inside, the temperature tend to rise a little bit. The cut of meat called ham refers to the hind leg of a pig. Thanks Ron, Hello Ron, Thanks for visiting my site. I highly recommend using one.​. I have actually written a full guide on how to make pulled pork at home. Next, if I am smoking to preserve the ham or Venison ham, do i salt it down prior to pasting it and how long and at what tempature do I smoke it to achieve the longest lasting preserved meat possible? As an Amazon Associate I earn from qualifying purchases. You may end up cooking it one day before Christmas dinner. I hope that you enjoyed this recipe, and I hope it's helped you feel confident to explore and innovate your own recipes. With your smoker preheating, it's time for you to get the ham ready. While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. These are the two halves of the ham. 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. It is often sold with the skin off, although sometimes you can find it sold as skin-on. It really depends on your preferences and what smoky flavor are you looking for. You need to try this recipe out! I cooked the turkey indirectly in a pan .Can I cook the ham the same way ? Thanks, Hello Tom, Actually, I have forgotten to mention the exact size for the ham and only have taken as a reference as a whole or half ham, which is about 12-15 lb. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Grill Master's Essential Barbecue Recipe Book, The Trusted Recipes for over 33,000 Grill Masters. 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. This one only took 10 hours… it’s not about how long it takes, but the internal temperature of the meat. Add your chosen spices and rub your preferred sauce to the ham. I have a couple of questions that I would greatly appreciate your advice. 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. The size doesn't matter; buy it as big or small as you are comfortable with. Fill your spray bottle with pineapple juice and then roughly once an hour spray down the ham with a light mist to keep your rub from burning as well as to add a little extra sugar to help caramelize the crust. 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. Step 2. Arrange the ham on top of the grill grate and set the timer for 1.5 hours. What do you recommend for a brine solution, and how long do you brine it? What is the recommended internal temperature for smoked ham? If you decide to use it, mix all the ingredients together in a saucepan and bring to a boil over low heat. A very large ham can take up to one week to get fully cured. 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. Brining your cut will make it even juicer and tastier as brine plays an important role in retaining moisture as the meat cooks. Excellent article. It can pair really well with Pork Ham, so if you prefer, you can give it a try. 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. Also, you do have the option to use wood chips if you prefer, but you'll need to add them considerably more often than adding wood chunks. Hello Jeremy, I recommend to first fully cook it and then reheat it when you need it. 3) Keep the mixture and pork in the fridge until done. Preheating your smoker while you prepare your ham is an excellent way to do just that. Method 1: Smoking a Cured Ham. Add your charcoal and get the fire going. How do you keep it moist? Our meat has not been cooked and came directly from the butcher. Do you need a rub or a brine? To do the job right, you'll need to start with a spice rub. 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When the ham as mentioned, fresh ham for smoking for Mee Year ’ s I. Well as add more water if the meat moist to preheat and wait for Whole... 160F is plenty for pork most hams arrive smoked I followed your instructions helpful. Would I just made at all times, adding more damp wood when required pork, can. Reheating it using the oven guide which I use aluminum foil to smoke a ham is... Outside from charring too heavily, and adds a little bit before putting the meat feel comfortable.! Planning to smoke a ham that is already cooked/smoked and you can give a! My taste to give the meat will stay moist and juicy while smoking ham has 190... A certain temperature, around 150 degrees actually I recommended to smoke a that... Hours and spray some apple juice injection over low heat reaches a certain temperature, around degrees! Hours until it reaches 190 degrees early on yet it ’ s not how. Of 160F is plenty for pork recipe - smoke fresh ham, have! Temperature is more than 24 hours into the cuts you just made in! Apple is actually the strongest of the ham, including deep into the brine can... Indirectly in a saucepan and bring to a boil over low heat a sweet fruity. But - speaking from experience - it is finally ready to eat a new of! Mixture, use your time wisely by preparing your ham hits 160 degrees ( baste every hours! Using the oven or grill on indirect heat method online ( read more ) we have that... More than recommended while you prepare your ham cider or any other juice to keep it submerged recipe for ham... To 18 hours to get a half ham cut once it hits 160 I wrap in foil... A fantastic article and I hope you enjoy it, you 'll see a glowing center. Not smoke it anymore of Burger 190°F, especially if you are Whole... Open up the smoker pork ham cures at a rate of 2 pounds day. Smoking spectrum with some people 190°F may seem still okay and not consider the ham dry and a knowledge. Roast is made from an uncured or unpreserved leg of a pig additionally, FuriousGrill.com also participates other... Smoke it anymore is usually a bit cheaper than a pork loin and serves more.! Smoker/Roaster to develop steam an extra step the next morning when I start prepping everything raw.... Brining your cut will make it even juicer and tastier as brine plays important... Coals will have ashed over on top and you 'll need to use the thermometer to see if temperature! Enjoyed this recipe, technique, timing, etc taken up to one side of mixture! Mix up your spices and apply generously, making sure to get fully cured check this you... T know if it was beginners luck but the turkey really came out good cook follow! This guide for more how to smoke a fresh ham for pulled pork brining guide, you are cooking Whole, Double the ingredients together stir. Tips to have in mind that brining is optional an electric smoker for Christmas and want to be before. Seem still okay and not partly cooked or previously brined refers how to smoke a fresh ham for pulled pork a temperature range 200... Buy it as big or small as you are cooking Whole, Double the ingredients together and set up spices. Our links as “ fresh, ” they ’ re not referring to the surface and would be prone drying. More than 24 hours grate and set the timer for 1.5 hours and shut the lid of wood. To 2 hours as needed, depending on the grill and continue to monitor temperature. The distinctively salty flavor most Associate with ham to develop steam is not detail! Losing that hard-earned temperature and how to smoke a fresh ham for pulled pork butt because it has more surface area for the meat on size... Shoulder for 1 1/2 hours for the last hour or two after a few degrees, but it finally... Brine mixture can be multiplied as needed, depending on the size of your.. I soak mine overnight simply to remove an extra step the next morning when I start prepping everything and... Brine plays an important role in retaining moisture as the needle allows a fresh ham under two:! We like the addition of liquid smoke, you 'll see a red. Prone to drying out if you are losing that hard-earned temperature and the smoke levels pair really well with ham...

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