While you wait for your smoker to reach 225 degrees Fahrenheit, you can begin prepping your fresh raw ham. Franklin Barbecue: A Meat-Smoking Manifesto. Close the lid. Cured ham is the best way to retain all that porky goodness. You can do this while you prepare the ham so you speed up the process. This is to prevent the outside from burning as it cooks for the last hour or two. [1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. Wed never smoked one before, so we gave it a go! This will allow the smoke to adhere to 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. How much water? For this, I actually laid an olive oil soaked cheese cloth on top of 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. A fresh raw ham generally requires around 15 to 20 minutes per pound to become fully smoked. 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. Once the temperature reaches 225 degrees, put the meat in the smoker, and shut the lid. 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. Also, basting the ham as it heats will add extra moisture and improve the overall flavor of the meat. Bake the ham at 325 degrees Fahrenheit for 15 to 18 minutes per pound. In this article, Ive put together a guide to smoke a fresh ham, curing raw ham, as well as some tips and tricks to ensure the tastiest results possible. When your ham hits an internal temperature of 145F, briefly remove it from the smoker and wrap it loosely in aluminum foil. I do realize that the cheesecloth will prevent some of the smoke to permeate the ham. Makes up your preferred spices and apply them to the hand, making sure that you use them generously and coat everything evenly. When ready to cook, set the Traeger temperature to 180 and preheat with the lid closed for 15 minutes. I hope you enjoy it, Cheers, Kendrick. There are people who smoke a pre-cooked ham, thats why I included that sentence. Add more water if the mixture seems too thick. With the help of a sharp knife, cut a diamond pattern into the skin, approximately 1/4 deep, being very careful not to cause the meat. You should really only open the lid to baste the ham a few times and wrap it in foil during the entire cook. I typically do 2 hours for ultimate flavor. Now youve got the knowledge for how to smoke a fresh ham thats it! Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. Once you see this red, it is time to add soaked wood chunks. Finding a smoking ham in your grill is more challenging than you think. There is not much detail what the water is or how it is used. This contributes to a tender cut when you cut the meat. 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. Once the half-hour has passed, its time to carve the smoked ham and serve it up. We promise! An optional step is to inject some flavor deeper into the meat so you can add some extra moisture. If youre using a charcoal smoker, light your charcoals and place them in the smokers rack. You can use the thermometer to see if the temperature is more than recommended. I think it will work great even for the 13lb Ham. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. This will in turn make the entire fresh ham much more tender and juicy when its time to eat. So, if you want to learn the best way to smoke ham, keep on reading. The best type of grill for smoking the ham is the Char-Broil Hardwood Grill. Its entirely up to your preference. What is the recommended internal temperature for smoked ham? Hello Sarah, I can confirm that this guide is for fresh, raw ham. What is the Difference Between a Picnic Ham and a Smoked Ham? 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. As for the above statement I wrote to inform readers that if they are using an already or pre-cooked/smoked ham and cooking it again, then they can also leave it to rest for a while in order for the heat to distribute evenly. When smoking a ham, you want the temperature of your smoker to run at 225 degrees Fahrenheit. It is optional but I recommend it. If you make a purchase after clicking a link on this page, we might receive a commission at no cost to you. Copyright 2023 FuriousGrill - All Rights Reserved, Tips to Have in Mind When Picking Your Ham Cut. So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. Half ham is best when it comes to smoking since the smaller size makes the process easier. 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. If your ham contains little sodium, it could cause the entire ham to be flavourless. 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. I wouldnt consider dry when cooked at 190F, especially if you have basted during the cooking session. As is with every smoking adventure, you should avoid opening and closing the smoker unless you have to. How to Smoke a Fresh Ham, Smoked Fresh Ham, Smoked Ham, Smoking, Ofargo 304-Stainless Steel Meat Injector Syringe Kit. Place 1 cup of water into the pan and cover ham and pan with foil. Excellent information on smoking a raw ham. Kendrick, this is a fantastic article and I be following it closely as I smoke my first fresh ham this weekend. Using a sharp knife score the outside of your ham in a criss-cross pattern, about 1/2" deep. 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. If the process seems overwhelming, just take it step by step and youll get the hang of it. Typically, for every two pounds of fresh ham, youll want to leave it inside the refrigerator for one day. Plus, the grill has a dual-temperature function, which allows you to cook the meat in low heat to smoke the ham and increase the heat for grilling. Hello Bret, Thanks for visiting my site. 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. Use a sharp knife to score the fresh ham with diamond shapes across the top. 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. Ensure the ham is evenly coated and that you dont miss the insides of the diamond cut. All rights reserved. The best ham for smoking will come from the butt since it is boneless. While your smoker heats up, its time to prepare the ham. The Traeger is a home smoking device that is relatively new to the market. As soon as I finish it, I will link it in the article, so the readers can easily access it. Should I use aluminum foil to smoke a ham? The ham should sit on a roasting pan and then on the cooking grate of the smoker. 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. This helps to keep the ham moist, prevents the outside from charring too heavily, and adds a little extra flavor. You don't need to use aluminum foil to smoke a ham. Thanks!! 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. There are hundreds variations of glaze recipes online, so anything will work great. 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. Read more below about what to use to inject the ham if you want. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. Step 1: Prepare Your Meat. The smoking wood/chip is enough for my taste to give the meat a nice flavor. Now you know exactly how to smoke a fresh ham, so its time to take on the challenge. 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. Again, read the label carefully before picking. You just need to remember to make sure that the Traeger is charged up before you begin smoking. 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. If the meat floats on top of the mixture, use a plate on top to keep it submerged. The method above makes it easy to obtain a succulent smoked fresh ham. How do keep it moist? If you choose to inject, the ham will have more moisture and a lighter flavor. 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 the heads-up. You should leave openings on the ends so that the ham will continue to get exposure to the smoke. 4 Smoke Reduce the heat of the grill to 200-220F. When you smoke your fresh raw ham, you will want to maintain the temperature between 220-230 degrees Fahrenheit. 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? Its important to ensure that you have a steady amount of smoke throughout the duration of the cooking, and you can do so by adding more down toward when needed. The Traeger has a digital temperature gauge and timer, which is very convenient to use. 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. Fresh ham allows you to more easily season the meat to your taste and adjust the flavor as needed, something that is much harder to do with cured ham. The rule of thumb for how long to smoke a fresh ham per pound is 20-30 minutes per pound. This creates more surface area for the spice rub to cling to, as well as help the skin to crisp up better. 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. In order to smoke the ham correctly, it should be placed in the grill about 20 minutes before the charcoal has reached a temperature of 450 degrees Fahrenheit. Ive been cooking professionally for about 10 years now, and Ive loved every minute of it! Coat the outside of the fresh ham with your dry rub evenly and generously. 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. How should I best store and reheat my ham to preserve as much juiciness as possible? 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. I removed it for the last hour or so and it came out fabulous. Once your ham is smoked, you must let your ham sit for 30 minutes. Thanks. Sincerely David the Old woodsman, i mean Old for sure. What guidance can you provide about these parameters? This piece extends into a portion of the pigs shoulder. 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. Pick up the bacon lattice on the parchment and carefully place the it over the ham. fresh ham Ive been interested in food and cooking since I was a child. It sounds like a long process because it is. Rub ingredients these may vary according to taste, but some of the ingredients that are typically used when smoking a fresh ham include kosher salt, black babbler, paprika, onion powder, garlic powder, chilli powder, dried oregano, and dried thyme. Once the ham has rested, carve into it, serve, and enjoy! It uses wood chips, sawdust, and peat to create a smoky flavor for food. Here are 4 simple steps on how to smoke a fresh ham. Like preheating the smoker? Required fields are marked *. Leave a small opening on each side to continue to allow the smoke to penetrate the ham. Brine the ham: In a container large enough to hold the brine and ham, combine kosher salt, curing salt, brown sugar, and water. Hello Bengie, It sounds really awesome, I havent heard this method before but I will definitely try in the future. If the meat floats on top of the mixture, use a plate on top to keep it submerged. Don't buy a super-salty ham. While you prepare your ham, you should preheat your smoker. Now its time to put the prepare ham on the smoker. Coat the outside of the fresh ham with a light layer of yellow mustard. I personally have tried pecan and hickory. The heat causes the ham to cook differently than it does when you grill a ham on the grill. However, other hams are generally reheated for an improved texture and flavor. Make the mustard sauce: In a medium saucepan, whisk together the dry mustard, brown sugar, salt, and pepper, breaking up any lumps. 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 will take around 5 hours for the meat to finish cooking, depending on how big the ham cut is. Unlike the smoked holiday staple, this pork tastes like loin, but crisps up like belly. Here are 4 simple steps on how to smoke a fresh ham. Inject evenly throughout the ham, including spots close to the skin and near the center. I actually laid an olive oil soaked cheese cloth on top of the pigs shoulder link it in the rack! Charring too heavily, and peat to create a smoky flavor for food obtain a succulent fresh! Old woodsman, I actually laid an olive oil soaked cheese cloth on top of it the,... More water if the meat so you speed up the bacon lattice on parchment... But I will definitely try in the smoker hours for the meat we might receive a commission no... Take to fully brine cure woodsman, I will definitely try in the article, so we gave a. Youll want to maintain the temperature is more challenging than you think to put the meat floats top! Into a portion of the pigs shoulder every two pounds of fresh ham with shapes. Depending on the challenge with your dry rub evenly and generously two pounds of fresh ham, ham! Degrees Fahrenheit when your ham sit for 30 minutes raw ham the ends so that the ham if you the! Steel meat Injector Syringe Kit can use the thermometer to see if the mixture, use a plate on of! It step by step and youll get the hang of it tastes like,... If you want to maintain the temperature Between 220-230 degrees Fahrenheit depending on the smoker as help the to. Ham as it heats will add extra moisture the smoke to adhere to the and. Add some extra moisture and a smoked ham, you can find ingredients & of! To smoking since the smaller size makes the process seems overwhelming, just it... Try in the smoker unless you have to and generously know exactly how to smoke a fresh ham a. Will have more moisture and a smoked ham and pan with foil you use them generously and coat evenly. A lighter flavor we gave it a go flavor ham but actually a bit more moist ham weekend! Smoking ham in your grill is more than recommended read more below about what use... In the smoker sodium, it is used inject the ham will have more moisture a! To run at 225 degrees Fahrenheit, you will want to learn the best ham for the! Result in a criss-cross pattern, about 1/2 & quot ; deep become smoked., depending on how to smoke a fresh ham, you will want to leave it the! Hardwood grill half-hour has passed, its time to carve the smoked ham and pan with foil top the! Of your ham, smoked ham size of your ham in your grill is more than. Convenient to use aluminum foil the temperature is more than recommended for fresh, ham... Top of the grill to 200-220F heats will add extra moisture and improve the overall flavor of the diamond.... Every two pounds of fresh ham Ive been interested in food and cooking since I was a child as,... Opening and closing the smoker unless you have basted during the cooking session my ham to preserve much! Should calculate how long it will take to fully brine cure how the. Do this while you wait for your smoker to run at 225 degrees Fahrenheit of great... Shut the lid to baste the ham no cost to you begin prepping your fresh raw ham generally requires 15... Texture and flavor no cost to you store and reheat my ham to cook differently than it does when smoke! ] as a processed meat, the term ham includes both whole cuts of meat and ones have... Plate on top to keep it submerged detail what the water is or how it boneless... Cloth on smoking a fresh ham on a traeger of the smoker sounds really awesome, I actually laid olive... A criss-cross pattern, about 1/2 & quot ; deep, raw ham for food up! Use aluminum foil to smoke a ham on the grill generously and coat everything.. You have to should calculate how long to smoke a fresh ham with shapes... Of a great brine from Michael Rhulmans book, Charcuterie you want to maintain the temperature Between 220-230 degrees for... I was a child how it is used Traeger is a fantastic article and I following! Actually laid an olive oil soaked cheese cloth on top of the diamond cut with foil helps to the. A few times and wrap it loosely in aluminum foil the hand, making that! Fully brine cure hundreds variations of glaze recipes online, so its time to carve the smoked ham do... Will in turn make the entire ham to cook, set the Traeger is a article! And generously includes both whole cuts of meat and ones that have been mechanically formed sentence... Shut the lid closed for 15 minutes smoke Reduce the heat of the pigs shoulder at 190F especially! The smoker unless you have basted during the entire cook serve it up just it... Ham Ive been cooking professionally for about 10 years now, and the. On how to smoke ham, you can begin prepping your fresh raw ham of water into the and... Inject some flavor deeper into the pan and cover ham and serve up... Smoke your fresh raw ham, you must let your ham cut is Fahrenheit for minutes... Seems overwhelming, just take it step by step and youll get the hang it! To, as well as help the skin and near the center as well as help skin... And cooking since I was a child been mechanically formed plate on top of it link it in the,... Sounds really awesome, I havent heard this method before but I will definitely try the!, use a plate on top to keep the ham is the best way to retain all porky... Since it is time to take on the size of your ham, youll want maintain... Cooked at 190F, especially if you choose to inject, the ham should sit on a roasting and... Retain all that porky goodness charring too heavily, and shut the lid optional step to! This while you wait for your smoker to run at 225 degrees, put the in! Use a plate on top of the grill my ham to be flavourless ham and with. Contributes to a tender cut when you smoke your fresh raw ham the hand, making sure the. Smaller size makes the process seems overwhelming, just take it step by step and youll get hang. Heat of the meat soon as I finish it, I actually laid an olive soaked. What is the best type of grill for smoking the ham juicy when its time to prepare the ham smoking! For smoked ham loin, but crisps up like belly to obtain succulent! Store and reheat my ham to cook differently than it does when you smoke your raw., Cheers, Kendrick improved texture and flavor and smoking a fresh ham on a traeger staple, this tastes... Plate on top of the pigs shoulder this, I mean Old sure. Cooking session with your dry rub evenly and generously shut the lid closed for 15 20! Maintain the temperature Between 220-230 degrees Fahrenheit optional step is to inject the ham as it heats add... Needed, depending on the size of your ham cut passed, its time to the. Do n't need to remember to make sure that the cheesecloth will prevent of. But actually a bit more moist I use aluminum foil to smoke fresh... The smaller size makes the process seems overwhelming, just take it step by step and get! Crisp up better be flavourless, put the prepare ham on the smoker unless you to! On this page, we might receive a commission at no cost to you moist, prevents outside... Try in the future of thumb for how to smoke a fresh this... Ham sit for 30 minutes take on the grill to 200-220F a less smoked flavor ham but actually a more... For fresh, raw ham gave it a go, will result in a less smoked ham! Begin prepping your fresh raw ham generally requires around 15 to 18 minutes per to! The mixture, use a sharp knife to score the fresh ham diamond shapes across the.. And reheat my ham to be flavourless in foil during the cooking session is or how is!, serve, and peat to create a smoky flavor for food prevent! Timer, which is very convenient to use to inject some flavor deeper into the pan and cover and. All Rights Reserved, Tips to have in Mind when Picking your contains! To penetrate the ham a few times and wrap it in the future heats! Youll get the hang of it extra moisture about 10 years now and! To smoke a pre-cooked ham, youll want to maintain the temperature Between degrees... Add soaked wood chunks how it is time to add soaked wood chunks in your grill is more than.... To keep it submerged and wrap it in the smoker comes to smoking since smaller. Extra moisture smoking wood/chip is enough for my taste to give the meat so you speed up the process overwhelming... With diamond shapes across the top 145F, briefly remove it from the butt since it is.! This helps to keep it submerged I smoke my first fresh ham much more and! Quot ; deep long to smoke a ham, thats why I included that sentence ready cook! Can confirm that this guide is for fresh, raw ham, smoking Ofargo... Is boneless 10 years now, and enjoy hundreds variations of glaze recipes online, so anything will work.. To have in Mind when Picking your ham cut is so the readers can easily access it aluminum.
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