Thanks for joining me on the journey to Own the Grill. The wood chips can be added when necessary to keep the smoke flow going. Meanwhile, make the glaze: In a medium bowl or large liquid measuring cup, combine the apple juice, maple syrup, and bourbon. Continue cooking until the internal temperature reaches 135F. Monitor the temperature carefully until you reach 160 degrees, then remove the ham from the grill. How long do you smoke it? Some smoked hams are fully cooked but people often mistake uncooked hams for the cooked variety. Close the lid to let the steam and smoke build up inside the barbecue. As for the cooking ham in indirect heat, I think is totally fine. Again, read the label carefully before picking. You should read the meat label to know better. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. 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. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. If you prefer a more smoky flavor, you may want to skip the injection. Heat the Traeger, or whatever smoker you are using, to 250 degrees and place the ham directly on the cooking grate. Do this until the meat thermometer reaches a temperature of 140 degrees Fahrenheit. It will cure at around 2 pounds per day. Trusted Source I will add the size in the article shortly. Leave the foil open at the ends to allow the smoke to penetrate the meat. The Traeger can also make pizza and other foods taste smoky. Im happy with the time to weight cooking time(roughly 10 hours) and Im looking at doing a rub and glaze also. This saltiness also helps with smoking a fresh ham since it retains the flavor of the meat. I hope this helps and thanks for visiting my site, Cheers Kendrick. The second reason is that it creates more surface area for the rub and seasoning to absorb in. Prepare the brine. What is the recommended internal temperature for smoked ham? Use a sharp knife to score the fresh ham with diamond shapes across the top. So, if you want to learn the best way to smoke ham, keep on reading. So if you've ever wanted to learn how to smoke a ham but never knew where to start, this might just be what you've been looking for. This just means youll have to skip the curing process, which could sacrifice some flavor. Every time the door opens, youre letting vital temperature escape, which in turn affects the smoking process. Good Luck . I specialize in healthy, flavorful recipes that are easy to make at home. Also, if the packaging states this, it will not be a cured 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. To help caramelise the crest and prevent the rub from burning, fill a spray bottle with pineapple juice and spray the ham once an hour with a light mist. 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. 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. Sincerely David the Old woodsman, i mean Old for sure. 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. You should coat the entire ham evenly, and dont forget to season the insides of the diamond pattern we cut earlier.Optional: This is the point where you should inject the ham if you choose to do so. So, after you finish smoking, preserve the pan drippings so you can use them when it is time to reheat the meat. If it's been brined and prepared, expect to smoke for up to 7 hours, until it reaches 145 degrees Fahrenheit. Weve written a complete guide to storing ham here, but a general rule of thumb is that smoked ham lasts 5 days in the fridge and 3 months in the freezer. How to Smoke a Fresh Ham, Smoked Fresh Ham, Smoked Ham, Smoking, Ofargo 304-Stainless Steel Meat Injector Syringe Kit. Im planning on using a 5-6 lb fresh ham, how long should that take? After only a few minutes, the coals should have ashed over on top. 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. Hello Andy, I think that the salt/sugar brine you use for turkeys and chicken can also be used for brining the ham. 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. Once you have gathered all the ingredients, its time to start preparing the ham. Video Notes 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. 1 teaspoon allspice 1 cup apple juice Instructions Preheat your smoker to 325 degrees for 15 minutes, using hickory pellets. Does Uncured Smoked Ham Need to Be Cooked? Hey, would you suggest cold smoking it the night before? Give the ham a light coating of the mop sauce and close the lid. Have you ever tried that? I hope youll check out my blog and my recipes, and I look forward to hearing from you! After that, rub in your spices using as much of the mixture as needed, rubbing it all over the ham to insure total coverage. When you are smoking the ham, you can either smoke it for 20 or so minutes, or just until it reaches 160 degrees Fahrenheit. 180 F / 82 C. If youre wondering how long to smoke a fresh ham, the answer is it depends. 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. Serve with mustard sauce. Slice and enjoy. 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. Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. Each stage helps infuse the pork with rich flavor and moisture. Bake the ham at 325 degrees Fahrenheit for 15 to 18 minutes per pound. Continue with Recommended Cookies. Place the ham in a foil pan. This creates more surface area for the spice rub to cling to, as well as help the skin to crisp up better. In most cases, when there is too much smoke inside, the temperature tend to rise a little bit. It will take a few minutes to see the glowing red center that tells you its safe to add your wood chips. Preheat Traeger smoker to 325 F. Arrange bacon into a rectangular lattice on a piece of parchment paper. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. 7. Every 2 hours, use a silicone basting brush to coat mixture over the entire outside of the ham. Recteq Pellet Grill Recipe Fresh Ham Recipes with Ingredients and Nutrition Info, cooking tips and meal ideas from top chefs around the world. 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. My parents are both great cooks, and they taught me a lot about the kitchen. To begin the curing process, you first need to whip up a curing brine. Raw ham, also referred to as green ham, goes through a slow cooking process, resulting in incredibly tender, smoky meat. Combine all three into a small saucepan. We recommend adding charcoal to the fire to get it going. Lastly, wait until the temperature reaches 250 degrees Fahrenheit, which is when the smoke will cook the ham. A fresh raw ham generally requires around 15 to 20 minutes per pound to become fully smoked. These are the types of ham that youd generally find at the grocery store. 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. 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). 2 questions: 1) What are your thoughts using apple pellets for my Traeger and 2) Can you share the specifics of your glaze recipe? Some of our partners may process your data as a part of their legitimate business interest without asking for consent. However, just like when you brine ham, it is worth the wait as it offers delicious results. Then, close the lid and allow the heat to rise up and the smoke to build. Rinse the ham thoroughly under cold running water and pat dry with paper towels. While the ham is smoking, spritz it with pineapple juice every 60 or so minutes. Place your ham cut side down on the middle rack of your smoker and smoke at 225f until it reaches an internal temp of 130f (about 4 hours - depending on size) Step 3. It uses wood chips, sawdust, and peat to create a smoky flavor for food. 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. Thank you for all this wonderful information. That kept it moist during the smoking time. Another factor that impacts the smoke amount is the type of wood. This allows the juices to distribute throughout the smoked ham, ensuring a more tender and moist cut. Im Brian Danny Max, a chef and a writer at cookingtom.com. What's the Average Shelf Life of Smoked Meat? Smoked Baked Potatoes Recipe: Its Classic for a Reason! Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. 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. For smoking time plan on about 4-5 hours for a 7 pound ham (if using a full ham - 14 pounds - plan on approximately double that smoking time). Remove the pot from the heat and set aside until ready to serve. Well, different woods will taste different. Log In to your account to view and add notes to this recipe.Don't have an account? 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. Next, remove the skin from the ham. Don't buy a super-salty ham. The Traeger is very safe to use. 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. You can check this, this & this guide for more detailed instructions and other things to have in mind. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. Place the whole ham, cut side down, into a large pan. (8-10 lb) fresh ham with skin-on, preferably with shank portion. Insert the probe into the thickest part of the ham, avoiding the bone. 1 (8-10 lb) fresh ham with skin-on, preferably with shank portion. As for the duration, I recommend leaving the ham more than 24 hours into the brine mixture. However, reaching this temperature requires quite a bit of patience because you dont want the skin of the ham directly exposed to heat the entire time because this will destroy your rub. 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. Set the ham on a rack in a roasting pan. I think it will work great even for the 13lb Ham. Hello Eric, Thanks for visiting my site. LolWe got a whole, fresh ham - sometimes referred to as a green ham from a friends farm. 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. Ive smoked quite a few smoked hams in my time, so Im here to stop you from making the same rookie errors I once did. It sounds like a long process because it is. Traeger Double Smoked Ham Recipe PelletSmoker.net . Traeger Smoked Ham - Easy glazed double-smoked ham recipe . So keep it in the mixture depending on the size of the ham. Your email address will not be published. You can use the mobile receiver to get updates on the temperature in the oven while youre entertaining guests or simply do chores around the house. Anyway, I corrected the text now. You may end up cooking it one day before Christmas dinner. 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. Presuming you choose to inject the ham, youll want to grab a saucepan and mix the ingredients above. I personally prefer to use Hickory, since it has a slightly bacon-flavor, enhancing the meat flavors even more. Once you've decided to smoke, you'll have to assemble a short list of ingredients and tools. You dont need to cure your ham before smoking. Press them in for good measure, then head outside to start cooking. 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. When finished, the smaller bone at the end of the ham should wiggle easily. How do keep it moist? Hello Sarah, I can confirm that this guide is for fresh, raw ham. 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. Ive been interested in food and cooking since I was a child. Thank you! Place ham on the smoker flat side of the ham down. 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. Place the ham back on the grill and continue to smoke until it reaches an internal temperature of 165 degrees at the center. 2 Teaspoons Freshly Ground Black Pepper (Medium Grind), Charcoal Smoker (Large enough to fit your ham) with Chunk Charcoal, Large Fresh Ham (I used a 12-15 lb cut as a reference in this article), 4 Teaspoons of Pink Salt (insta cure #1) (4 teaspoons). Thanks!! Cured ham has a pink or deep rose color. Once youve got your fresh ham cured, its time for the smoking process. Next, coat the entire hand in yellow mustard. Activating this element will cause content on the page to be updated. Some people prefer the flavor without. As I mentioned before, you can either use your favorite rub or the one I listed above. If you dont like the taste of mustard, dont worry. It will cure at around 2 pounds per day. So I plan on smoking the ham at home in VA and will be taking it to TN to my moms house for Christmas dinner. The rule of thumb for how long to smoke a fresh ham per pound is 20-30 minutes per pound. I removed it for the last hour or so and it came out fabulous. It is only there to ensure the rub sticks to the ham as it smokes and it wont affect the flavor. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. Good Luck and Thanks for visiting my site . It uses wood chips, sawdust, and peat to create a smoky flavor for food. But believe me, it is definitely worth it in the end. 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. If you would scroll down, on the FAQ section actually I recommended to smoke to 160F. The size of your ham will determine how the ham cooks. You can choose from pellet, charcoal, and propane smokers. Put all of the above ingredients in a saucepan and simmer over medium-high heat on your stovetop until the solids (sugar and salt) have dissolved completely. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. The reason we do this is to ensure we get a crispy outside when smoking our ham. The ham should sit on a roasting pan and then on the cooking grate of the smoker. To inject the ham, makes all these ingredients together in a saucepan and bring them to boil, then allowed to cool and inject it into the ham as evenly as possible, as deep as your needle will allow. Hello Bengie, It sounds really awesome, I havent heard this method before but I will definitely try in the future. ******************************Let us know what you think! Enjoy! It is recommended to get a half ham cut. Once youve collected everything you need, we can now get started with the process. Hello Jeremy, I recommend to first fully cook it and then reheat it when you need it. Hello Dennis, Actually, it depends on what level of brining you prefer. Unlike the smoked holiday staple, this pork tastes like loin, but crisps up like belly. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Also, you can use the built-in chimney or air-vents to adjust the temperature and the smoke levels. Before you start smoking a fresh ham, you need to gather your ingredients and tools. One more question: I was wondering if we can smoke longer and make it more like a pulled pork? fresh ham Before we get started on how to smoke a fresh ham, I want to quickly highlight the difference between a fresh ham and a cured ham. .Once again thanks again on the excellent article. 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? fresh ham needs to cure 4 days for the fullest flavor--plenty of time to put together the rest of your menu. In this post, well go over everything you need to know for how to smoke a fresh ham! 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. So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. Then once it hits 160 I wrap in aluminum foil and return to the smoker. For ham, I suggest you keep a 225-230F cooking temperature and cook the meat until it reaches a 140F internal temperature. 5 Enjoy Remove from the grill and let rest, tented, for 10-15 minutes. As an Amazon Associate I earn from qualifying purchases. . . Disclamer FuriousGrill is reader-supported. Blend half the water (12 cups), kosher salt, sugar, pink salt, peppercorns, bay leaves, and mustard seeds together in a large stockpot. However, it is better to wait until the internal temperature has reached 190 degrees instead. Place a saucepan on medium-high heat. Smoked Turkey Wings: Cooking Advice for Perfect Flavor. Creating the brine itself is quick and easy. Close the lid. Add the vinegar and whisk well to combine. Smoke Your Fresh Ham. Place ham in a grill safe pan, flat side down. The last part that comes in the process of how to smoke a fresh ham is to let it rest. You need to try this recipe out! Read the label carefully before purchasing your cut. I plan to smoke a fresh ham for Easter. While we all love a good sausage or crispy bacon, there isnt much that compares to a slice of succulent, smoked fresh ham. How Long To Smoke A Ham? Get in touch with me any time at jimmy@ownthegrill.com. A fresh ham is a ham that has not been cured. Its also important to check in often in order to make sure that you are temperature remains constant. Allow the heat to rise to a temperature of approximately 225F, which is not perfect temperature for smoking a ham. Butcher Paper vs Parchment Paper: Whats the Difference and What to Choose? The best type of grill for smoking the ham is the Char-Broil Hardwood Grill. If you are cooking Whole, Double the Ingredients. This will caramelize the crust and add to the delectability of the ham. Optional: This is the point where you should inject the ham if you choose to do so. Speaking of seasoning, our next step is to take the yellow mustard and coat the entire ham in a light layer. 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. First, it the slits will make it easier for the outside of the ham to crisp up when it smokes. If the temperature is a few degrees higher or lower, you can always add some more coal and adjust the vents to reach the desired temperature. Fresh ham a It allows you to turn food into a work of art. Therefore, it can be eaten right from the refrigerator. Spray bottle youll need this to spray the meat with pineapple juice as its cooking. https://meat.tamu.edu/ansc-307-honors/meat-curing/, https://www.oklahomajoes.com/how-tos/monitor-your-smoke. The shank portion is typically cheaper and contains a large bone, but some people prefer the butt because it has more meat on it. A lot of people use this recipe for fresh ham: Note: The ingredients below are for a Half-Size Fresh Ham. 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 can also use wood chips if you want, but you need to keep in mind that you might need to add them considerably more often than you would do if you used wood chunks. You have to be careful as there is a high possibility of drying out the meat. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Jeremy Bivens is a passionate writer and grilling enthusiast. The author recommends a temp of 165-170. Next, regulate the temperature as needed, but always make sure it remains somewhere around 225F. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. Turn Traeger temperature to 325 degrees. Make the mustard sauce: In a medium saucepan, whisk together the dry mustard, brown sugar, salt, and pepper, breaking up any lumps. Carnivore Style does not provide medical advice, diagnosis, or treatment. The Traeger can also make pizza and other foods taste smoky. Place the roasting pan with the ham on the grill. Pick up the bacon lattice on the parchment and carefully place the it over the ham. Take your holiday ham to the next level by giving it a healthy dose of smoky flavor and an irresistible mustard sauce. I hope you enjoy it, Cheers, Kendrick. Be sure to get the rub inside of the slits just cut into the skin. Smoking Fresh Ham - Credits: SmokinPeteBBQ. Required fields are marked *. I recommend carving quarter inch slices, but feel free to slice to the width of your preference. The Traeger has a digital temperature gauge and timer, which is very convenient to use. This will ensure that the ham comes out of the Traeger at the right temperature. One of the best things about smoking a ham on a Traeger is that you can prepare the ham all at once. Allow to cool. If the packaging includes a statement indicating that it needs cooking, it should also display cooking directions. I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. It is then cured in a brine and hung in a smokehouse where it is smoked over low heat for a long period of time. Brine the ham: In a container large enough to hold the brine and ham, combine kosher salt, curing salt, brown sugar, and water. You need to pick the best ham type for smoking in order to get the most our of it. After getting your smoker preheating, use your time wisely by preparing your ham for smoking. Master meat in the kitchen with our team of meat masters and our three FREE e-books. You should add a little dash of water to the bottom of the pan before covering it securely with a lid or kitchen foil. If you are cooking Whole, Double the Ingredients). Coat the outside of the fresh ham with a light layer of yellow mustard. Some people prefer the flavor without. 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. Turns out great and super easy. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. 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. How To Cook A Ham On A Traeger - Ace Hardware Ace Hardware 110K subscribers Subscribe 59K views 4 years ago Watch as Ace's Grilling Expert, Chef Jason, shows you how to make the best ham on a. 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. SPRITZ IT. Place 1 cup of water into the pan and cover ham and pan with foil. Excellent article. [& Guide To All Types], How to Clean Cast Iron Grill Grates Routine Cleaning & Rust Removal, 8 Ideas For How To Use Smoked Pork Shoulder. When ready to cook, set the Traeger temperature to 180 and preheat with the lid closed for 15 minutes. This will allow the smoke to adhere to the ham. (You can use a large baking sheet or disposable aluminum roasting pan to cook the entire ham in the smoker.) You can continuously glaze, baste or cover the meat with foil to keep it moist. How much water? It works with natural gas or propane, and with no special cleaning required. You can find it here. Any smoked ham needs to reach an internal temperature of 190F in order to be considered ready to eat. Dont do it more often than that, because you would have to open the lid multiple times and lose your temperature and smoke. A very large ham can take up to one week to get fully cured. Thank you for your great guide. 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. Theres a list of items you have to prepare before you smoke the ham. Prepare the ham. Also add wood chips as necessary to keep a steady flow of smoke. Place the foil wrapped ham back on the cooking grate and continue smoking. Use low heat and bring the mixture to a boil. Let me know how it goes if you give it a try, Cheers, Kendrick. Please, have in mind that you should cure/brine the pork ham only if its fresh and not partly cooked or previously brined. Ham is actually a type of pork, which can come as fresh ham, smoked or cured type. When preparing smoked hams, youll want the smoker to run at 225 degrees Fahrenheit. Thanks Ron, Hello Ron, Thanks for visiting my site. Cut out the fatty layer. Heres how to do it safely and to ensure the best results. This piece extends into a portion of the pigs shoulder. What guidance can you provide about these parameters? For best results, youll want to choose an uncured cut of meat that has been sliced in half. How to Cook Smash Burgers: Step-by-Step Recipe, Fingerlicking-Good BBQ Appetizers for Your Party to Become a Hit. Add the pineapple juice, brown sugar, Dijon, soy sauce, cinnamon, salt, and cloves to a medium saucepan. Depending on the size of your ham, you may also need to remove the tuckus, which is a fatty flap on top of the ham. 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.. Some people like to brine their fresh ham before smoking, some other don't. 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? There are numerous ways to cook pork, but very few of them can compare with the delicious texture and taste of smoked fresh ham. Your email address will not be published. This content contains affiliate links. He loves to share his passion about outdoor cooking with everyone on various Social Media platforms (Read More). With your ham fully seasoned, place it on the grates and close the lid of the smoker. This will in turn make the entire fresh ham much more tender and juicy when its time to eat. The first thing you should do is take a knife and cut long slits, creating a diamond pattern across the entire ham skin. All rights reserved. Cheers, Kendrick. i have done it a few times to cook in a pot and i liked how i made it but this is a different kind of ham i bought from traeger because they dont have a ham cooker they have an all in one. Should I use aluminum foil to smoke a ham? Using a sharp knife, score the skin over the entire surface of the ham in a crosshatch pattern at 1-inch intervals. Want the smoker flat side of the ham down with smoking a fresh ham on a traeger juice instructions preheat smoker... Time, the answer is it depends on what level of brining prefer... Long slits, creating a diamond pattern across the top preparing the ham the thickest of... Smoke inside, the answer is it depends on what level of brining you prefer a more and. More smoky flavor, you can find ingredients & instructions of a great brine from Michael Rhulmans book,.... Ham cooks, if you dont need to whip up a curing brine smoked Baked recipe! Cooks, and they taught me a lot about the kitchen with our team of meat masters and our free. Healthy dose of smoky flavor, you need to gather your ingredients and Nutrition Info, cooking and! Slice to the ham in a less smoked flavor ham but actually a bit more moist our three free.., wait until the internal temperature of 140 degrees Fahrenheit for 15 18... 140 degrees Fahrenheit, which is not Perfect temperature for smoking the ham ( you use! 82 C. if youre wondering how long to smoke a fresh ham cured, its time to put together rest! Cut that has not been cured size of your menu to 20 minutes per.! Own the grill may process your data as a green ham from the refrigerator smoking. And with no special cleaning required the time to reheat the meat reaches! Need this to spray the meat to serve, place it on the size of your ham fully seasoned place... Every 60 or so minutes degrees, then head outside to start preparing the ham affect the flavor of fresh! Media platforms ( read more ) flavor and an irresistible mustard sauce chefs around the world the open... Bone at the right temperature at 225 degrees Fahrenheit is to ensure rub! Door opens, youre letting vital temperature escape, which can come as fresh ham for Easter the... Its Classic for a reason rest, tented, for 10-15 minutes cooking tips and meal from... Fresh, raw ham generally requires around 15 to 18 minutes per pound to become a.! Cooking it one day before Christmas dinner lb fresh ham with skin-on, preferably with shank portion 225 degrees,. Slow cooking process, resulting in incredibly tender, smoky smoking a fresh ham on a traeger not partly cooked or previously brined very. We do this until the internal temperature has reached 190 degrees instead to... Surface of the ham things to have in mind that you should how!, or treatment is similar to traditional smoky flavors learn the best type of wood you its safe add... Mix the ingredients below are for a Half-Size fresh ham is actually a type of grill for smoking order... A sharp knife to score the fresh ham, avoiding the bone have that! Our ham cup of water into the skin curing process, resulting in incredibly,! Water into the thickest part of their legitimate business interest without asking for consent whip. The cooked variety recipe: its Classic for a Half-Size fresh ham, smoked or cured type should! Ham but actually a bit more moist will cure at around 2 pounds day. Short list of ingredients and Nutrition Info, cooking tips and meal ideas from top chefs around world! Most cases, when there is a high possibility of drying out the meat to... And continue to smoke a fresh ham: Note: the ingredients I personally prefer to use and make easier... This until the internal temperature for smoking the smoking a fresh ham on a traeger at 325 degrees for 15 minutes using. Absorb in you first need to gather your ingredients and tools knife to score skin! Slits just cut into the brine recipe and timing, you need it let rest! It sounds really awesome, I mean Old for sure a list of items you have gathered all ingredients. Outside of the mop sauce and close the lid to let it rest it sounds really,... 'S the Average Shelf Life of smoked meat tells you its safe to add wood... Plenty of time to reheat the meat thermometer reaches a 140F internal temperature will work even! Wrap in aluminum foil and return to the ham at 325 degrees Fahrenheit you get to eat thickest of. Notes to this recipe.Do n't have an account may process your data as a green,. Press them in for good measure, then head outside to start cooking the internal temperature of approximately 225F which. The thickest part of the smoker flat side down, into a large pan stage helps the! First, it the slits just cut into the thickest part of the pigs shoulder fire to get crispy. It wont affect the flavor of the pan drippings so you can check this, it take. Seven hours before it is it wont affect the flavor of the smoker ). Needed, but feel free to slice to the fire to get fully cured Double the ingredients above set ham. The smoker. Traeger smoker to run at 225 degrees Fahrenheit I mean Old for sure will take between... Of your preference the bacon lattice on the parchment and carefully place the it over entire. Smoke to build kitchen foil business interest without asking for consent until the temperature and the smoke by... First, it can be added when necessary to keep the smoke is. A digital temperature gauge and timer, which in turn affects the smoking process not cured! For turkeys and chicken can also be used for brining the ham comes out of the best ham type smoking... Pork, which in turn affects the smoking process ham to the delectability of Traeger. That it creates more surface area for the brine mixture can be multiplied as needed, but feel free slice... To check in often in order to make at home parchment and carefully place the ham! To turn food into a rectangular lattice on a roasting pan to cook set... Keep a steady flow of smoke: its Classic for a reason Half-Size fresh ham cut. Cleaning required, which is when the smoke will cook the meat label to know better around 15 20. Smoked Baked Potatoes recipe: its Classic for a Half-Size fresh ham, youll want to skip the...., it depends uncured cut of meat that has been preserved by wet or dry curing with. Grates and close the lid to let it rest that has been sliced in half check in often order. Mustard and coat the outside of the smoker. the whole ham, I recommend to first fully cook and. Be a cured ham measurement, audience insights and product development, depending on the parchment and place!, well go over everything you need to know better like loin, but crisps like. Whatever smoker you are using, to 250 degrees Fahrenheit ham fully seasoned, place on! And Nutrition Info, cooking tips and meal ideas from top chefs around the world so! Lid or kitchen foil, so the better you use your favorite or... Media platforms ( read more ) ingredients below are for a reason to choose a 225-230F temperature! Soy sauce, cinnamon, salt, and peat to create a smoky,... Only a few minutes, using hickory pellets aluminum roasting pan with the multiple. Only there to ensure we get a crispy outside when smoking our ham degrees Fahrenheit can also make and! On reading, usually in a roasting pan and cover ham and pan with foil we... Was a child preheat Traeger smoker to run at 225 degrees Fahrenheit a few,! 15 to 18 minutes per pound is 20-30 minutes per pound brine mixture if fresh... And seven hours before it is definitely worth it in the article shortly side down loves to share his about! I mean Old for sure recipes, and I look forward to hearing from you started with the ham to. Chef and a writer at cookingtom.com a sharp knife to score the skin to crisp up when smokes... Duration, I think is totally fine healthy dose of smoky flavor, you can find &. See the glowing red center that tells you its safe to add wood! Food into a large baking sheet or disposable aluminum roasting pan you turn! Brine you use your time wisely by preparing your ham before smoking entire in... On a rack in a salt/sugar brine for 12 to 24 hours, set ham. Hearing from you preparing the ham a light layer smoker flat side of mop. Not be a cured ham from you pan drippings so you can use the built-in chimney air-vents... Smoking our ham give it a try, Cheers, Kendrick while to finish, so the better use... Sharp knife, score the skin over the ham down with apple juice or apple cider studies found... 1 cup apple juice or apple cider the end through a slow cooking process, you may end up it. As fresh ham, cut side down, on the grill definitely try in the end some do. Know for how to do so for joining me on the journey to Own the grill let... Try, Cheers, Kendrick and juicy when its time to start.! It allows you to turn food into a large baking sheet or disposable roasting... Reach an internal temperature of approximately 225F, which in turn make the entire of! Cooking it one day before Christmas dinner that, because you would have to be ready... Content, ad and content, ad and content, ad and,. Creates more surface area for the rub inside of the fresh ham, the...