It will take around 5 hours for the meat to finish cooking, depending on how big the ham cut is. 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. Slice and serve. Every time the door opens, youre letting vital temperature escape, which in turn affects the smoking process. Its entirely up to your preference. Carve, serve, and enjoy! This creates the driest ham I have ever eaten. Internal Temperature . Add the cold mixture to the meat. The best ham for smoking will come from the butt since it is boneless. Smoked meat is only as good as what it's flavored with. So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. As soon as I finish it, I will link it in the article, so the readers can easily access it. Place the foil wrapped ham back on the cooking grate and continue smoking. This means you can add your soaked wood chunks to the smoker. It will cure at around 2 pounds per day. is there anything added to the water? 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. Two popular hams are picnic hams and smoked hams. Place 1 cup of water into the pan and cover ham and pan with foil. (4 Best Tips on Storing It Safely), Ham vs Salami (Here Are the Main Differences). You should let the heat rise and wait for the smoke to achieve a blueness in color - this gives a clean smoke flavor [2]. Otherwise, it turned out well. Trusted Source 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. Place the whole ham, cut side down, into a large pan. What is the recommended internal temperature for smoked ham? 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. This adds extra flavor to the ham. If you make a purchase after clicking a link on this page, we might receive a commission at no cost to you. [1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. typically comes from the rear leg of a pig and is typically sold in different portions, the butt portion and the shank portion. 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. 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. Thats why its a good idea to take a trip to the butchers as you will be able to find a raw cut of ham that you can cure and smoke to your liking. In order to do this, the Traeger will need to be preheated for at least 30 minutes. Traeger Smoked Ham - Easy glazed double-smoked ham recipe . Hello Bret, Thanks for visiting my site. Place your ham, cut side down in a tinfoil lined baking pan. Hello James, Im glad you liked the article. Youll want to coat the whole uncooked hams with a light layer of mustard. The tuckus is usually kept on for aesthetic reasons, but you can remove it if you want. The mustard is primarily in place to make sure that the dry rub will stick well to the fresh ham while it smokes. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. Smoke ham on Traeger grill - how to smoke a ham on pellet grillMy first time smoking a ham for the holidays. Next, you must wait until the temperature of the grill decreases to 325 degrees Fahrenheit. So, after you finish smoking, preserve the pan drippings so you can use them when it is time to reheat the meat. 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. Can you please confirm the above article is meant for an uncooked/raw ham. Slice and enjoy. Remove from heat. Hopefully this works, Cheers, Kendrick. This will caramelize the crust and add to the delectability of the ham. Step 2. Pellet Grill Steaks How to Fire Up a Delicious Steak on Your Traeger, Pit Boss, Etc. Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. If the packaging includes a statement indicating that it needs cooking, it should also display cooking directions. Welcome to Carnivore Style. I have a couple of questions that I would greatly appreciate your advice. When the fresh ham's internal temperature reaches 135F, loosely wrap the ham in aluminum foil. Preheat the Traeger to 325F. This will ensure that the ham comes out of the Traeger at the right temperature. 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 need to check the fresh ham every couple of hours and spray some apple juice or cider on it. This type of ham is already cooked/smoked and you cannot smoke it anymore. Step 1: Prepare Your Meat. Remove the pot from the heat and set aside until ready to serve. You can also smoke the. You need to check the internal temperature regularly, so you will know when your ham will be ready. Preheat Traeger smoker to 325 F. Arrange bacon into a rectangular lattice on a piece of parchment paper. i was going to smoke the turkey and then give the ham to my mom and grandma when they came over for the holiday. Also, the drippings can drop in the water during smoking and eventually turning into moisture for the smoking ham. Hope this helps, Cheers Kendrick. You dont need to cure your ham before smoking. Log In to your account to view and add notes to this recipe.Don't have an account? Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. People love ham because its salty. Do you need a brine? Hi Kendrick, Just got into smoking as I smoked a turkey( ON WEBER GAS GRILL) this past Thanksgiving . The process and methods are almost the same for the smoked ham. You can do this recipe on a charcoal grill set up for 2-zone cooking, but I much prefer to do it on my offset smoker. After a few minutes of burning, you should notice that the charcoal has a glowing red center. Look forward to your reply, Hello Kevin, In this recipe, I have removed the outer layer of skin from the ham, since it is easier for smoke and brine to penetrate the meat. Once youve finished creating the brine, youll want to place your fresh ham inside a brining bag and pure in the cool curing brine. I have actually written a full guide on how to make pulled pork at home. While it may be quite straightforward, smoked fresh ham definitely takes time. If a more cured texture and appearance is desired, use a kitchen syringe to inject the brine into the ham, especially near the bone. You can continuously glaze, baste or cover the meat with foil to keep it moist. 1 Teaspoon whole cloves. If the meat floats on top of the mixture, use a plate on top to keep it submerged. Yes, you can try and do that. A very large ham can take up to one week to get fully cured. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. Any smoked ham needs to reach an internal temperature of 190F in order to be considered ready to eat. We're a news, analysis, and opinion platform for everything related to the carnivore diet and lifestyle. Your ham will be finished when the internal temperature gets to 165 in the thickest part of the meat (not on the bone). 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. What I personally do is put water in a simple aluminum container without adding anything. 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. Following this simple guide will turn your fresh ham into a centerpiece for many future meals. Once your grill or smoker reaches a temperature of 225, place the ham on the grate. As I mentioned before, you can either use your favorite rub or the one I listed above. The Traeger has a digital temperature gauge and timer, which is very convenient to use. How to Cook Smash Burgers: Step-by-Step Recipe, Fingerlicking-Good BBQ Appetizers for Your Party to Become a Hit. We do this for a couple of reasons. This both helps the spices adhere to the surface of the meat as well as add more flavor to it as it cooks. Cured ham is the best way to retain all that porky goodness. . Dont worry; wet curing wont dry the meat out. Check the temperature without hitting the bone. The charcoal also allows the meat to cook better. Making these slits also allows the rub to penetrate the meat. The Traeger also has a safety valve, which will prevent the masonry grill from being too hot. Hope it helps and Good Luck. Similar to a steak, allowing the ham to rest lets the juices redistribute away from the center of the meat. Ham is actually a type of pork, which can come as fresh ham, smoked or cured type. 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 works by heating wood pellets in a combustion chamber. Turns out great and super easy. This will in turn make the entire fresh ham much more tender and juicy when its time to eat. In general, ham is usually a bit cheaper than a pork loin and serves more people. Preheat your Traeger smoker to 250 degrees f. 2. My parents are both great cooks, and they taught me a lot about the kitchen. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. So dont worry about it if you dont like the flavor of yellow mustard. Some people prefer the flavor without. This was cooked on the Napoleon Kettle Grill take a look here - http://amzn.to/1Kz4EKi - TO SEE OUR BBQ. Making a ham on a Traeger can be one of the easiest ways to smoke a ham. Related: What's the Average Shelf Life of Smoked Meat? Place saucepan on low heat and stir. Your email address will not be published. Thanks. It uses wood chips, sawdust, and peat to create a smoky flavor for food. 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. Hello Sarah, It depends on your taste. Close the lid and smoke the ham for 2 hours. While you wait for your smoker to reach 225 degrees Fahrenheit, you can begin prepping your fresh raw ham. Transfer to a food-grade spray bottle, if desired. As an Amazon Associate I earn from qualifying purchases. . Add more water if the mixture seems too thick. If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork. If you want to use the grill, which by the way has a higher possibility of drying out the meat, I recommend you to first slice the ham to prevent drying out and only use an indirect heat until the ham reaches 140 internal temperature. However, it is better to wait until the internal temperature has reached 190 degrees instead. Cook over very low heat, stirring constantly until the sauce is thick and smooth. You wont believe the difference it makes. Just make sure your smoker stays at the range of 220-230F. Some of our partners may process your data as a part of their legitimate business interest without asking for consent. Once youve collected everything you need, we can now get started with the process. Turn Traeger temperature to 325 degrees. Required fields are marked *. Remove all of the netting and wrapping from the ham and lay the ham in a large foil pan. Leave openings at each end so that the ham will still have exposure to the smoke. Now you have all the information you need on how to smoke a fresh ham, giving you the skill to make a delicious barbecue dinner for friends and family. Should I stop when the ham hits 160 and take it to 190 once getting ready to eat? Each time you open it, valuable heat escapes and it takes time to get the temperature right again. How to Smoke a Fresh Ham Complete Guide. Brush the prepared glaze onto the ham every 20-30 minutes. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. 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. It also lets meat stop cooking as the residual heat within it distributes evenly, though hams are fully cooked even before smoking, so this is less of an issue here. Add charcoal first then add wood chips for smoke after charcoals have achieved a glowing red center. - James Beard's Theory and Practice of Good Cooking. If you cant get your hands on raw ham, cured whole or cured half is fine too. You should really only open the lid to baste the ham a few times and wrap it in foil during the entire cook. If you want a more detailed brining guide, you can check this guide which I use as a reference. Get expert tips and tricks for succulent, perfectly seasoned meat dishes. You can find it here. 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 it does take some practice to get right, it is possible to achieve great results in a few simple steps. It works with natural gas or propane, and with no special cleaning required. Cheers. Notify me of follow-up comments by email. 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