Then, close the lid and allow the heat to rise up and the smoke to build. The second reason is that it creates more surface area for the rub and seasoning to absorb in. Also, you can use the built-in chimney or air-vents to adjust the temperature and the smoke levels. 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. Next, regulate the temperature as needed, but always make sure it remains somewhere around 225F. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. typically comes from the rear leg of a pig and is typically sold in different portions, the butt portion and the shank portion. What is the Difference Between a Picnic Ham and a Smoked Ham? That being said, we always recommend to cook to an internal temperature of 165 degrees, no matter how long that takes. Activating this element will cause content on the page to be updated. 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. Thanks for the heads-up. Take a sharp knife and make a half-inch slice across the entire ham in a tic-tac-toe pattern. There is not much detail what the water is or how it is used. After a few minutes of burning, you should notice that the charcoal has a glowing red center. Just make sure your smoker stays at the range of 220-230F. 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. He's been working as a freelance journalist for over 15 years now and has a particular interest in food writing, Claims that grilling is the art that he has been learning all his life long and is not planning to stop. 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). Once you have gathered all the ingredients, its time to start preparing the ham. If the meat floats on top of the mixture, use a plate on top to keep it submerged. Be sure to get the rub inside of the slits just cut into the skin. Kendrick If I decided to Brine How long would I ? Transfer the ham to a platter or cutting board, cover, and let rest for 20 minutes before carving. Read more below about what to use to inject the ham if you want. Place ham in a large pot with lid and pour . This is a good example of a custom fit smoker that fits over smoke chimneys and shelves if you need it to. Your first step is to take the ham off the bone. Remove 13 ounces of brine and inject it into the ham, being sure to inject around the bone. 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. But believe me, it is definitely worth it in the end. Food safety guidelines state a final IT of 160F is plenty for pork. Leave the foil open at the ends to allow the smoke to penetrate the meat. But, if it is possible for you, I highly recommend it. Thanks Ron, Hello Ron, Thanks for visiting my site. This was cooked on the Napoleon Kettle Grill take a look here - http://amzn.to/1Kz4EKi - TO SEE OUR BBQ. How to Smoke a fresh (RAW) whole ham on Traeger pellet grill with Brown sugar/Maple syrup glaze LoJoe Outdoors 554 subscribers Subscribe 107 13K views 1 year ago 6+ hour cook, so be. You dont need to cure your ham before smoking. The last part that comes in the process of how to smoke a fresh ham is to let it rest. 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. Make the mustard sauce: In a medium saucepan, whisk together the dry mustard, brown sugar, salt, and pepper, breaking up any lumps. You state the advantages of brining yet no recipe, technique, timing, etc. 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. Even coated with the mustard and rub? Close the lid to let the steam and smoke build up inside the barbecue. Thanks! Thank you and looking forward to exploring your site for more recipes! 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. 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. Insert the probe into the thickest part of the ham, avoiding the bone. To inject the ham, mix the injection recipe ingredients we listed above in a saucepan. Once the half-hour has passed, its time to carve the smoked ham and serve it up. Next, apply a generous coat of your dry rub and/or spices. Its also important to check in often in order to make sure that you are temperature remains constant. All rights reserved. We recommend adding charcoal to the fire to get it going. Optional: This is the point where you should inject the ham if you choose to do so. Ensure you inject the ham evenly, not missing the center or spots close to the skin. 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. I have read that it adds more smoke flavour. If youre a first timer, as I was, do your research first. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Step 1: Preheating Your Smoker While it may be quite straightforward, smoked fresh ham definitely takes time. 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. 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. These are the types of ham that youd generally find at the grocery store. Smoking Fresh Ham - Credits: SmokinPeteBBQ. Let me know how it goes if you give it a try, Cheers, Kendrick. After that, rub in your spices using as much of the mixture as needed, rubbing it all over the ham to insure total coverage. Can you please confirm the above article is meant for an uncooked/raw ham. Hello Bret, Thanks for visiting my site. This will caramelize the crust and add to the delectability of the ham. Every 2 hours, mix pineapple juice with a pinch of brown sugar (I like to do 1 Tbsp brown sugar per cup of pineapple juice) and baste the mixture over the outside of the ham with your silicone basting brush. The Traeger is very safe to use. Use a sharp knife to score the fresh ham with diamond shapes across the 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. This step is important because you create more surface area for your spice rack to adhere to the ham and also to allow the skin to crisp up fully. 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. Smoked fresh ham is a wonderful shareable main dish for any holiday or family gathering. Notify me of follow-up comments by email. This saltiness also helps with smoking a fresh ham since it retains the flavor of the meat. Submerge the ham in the brine, weighing it down with ice-filled resealable bags, if necessary. Leave a small opening on each side to continue to allow the smoke to penetrate the ham. While we all love a good sausage or crispy bacon, there isnt much that compares to a slice of succulent, smoked fresh ham. Some people prefer the flavor without. If you choose to inject, the ham will have more moisture and a lighter flavor. The Traeger will also need to be pre-heated before you start smoking the ham. We wont rent or sell or spam your email. Lets have a look at how to smoke a fresh ham the easy way. When you smoke your fresh raw ham, you will want to maintain the temperature between 220-230 degrees Fahrenheit. Good Luck . .Once again thanks again on the excellent article. The author recommends a temp of 165-170. There are some types of fresh ham in sale while are super-salty. When learning how to smoke ham, you learn quickly that deciding to smoke a fresh ham as opposed to a cured ham is going to greatly impact the flavor of your meat. Good Luck and Hopefully these tips help you. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. Hello Sarah, It depends on your taste. Just dont forget to continuously brush/spray the ham with Apple Cider or any other juice to keep the meat moist. Franklin Barbecue: A Meat-Smoking Manifesto. Set Up Your Smoker or Grill 3. Slice and serve. This is perfect if you want the ham to taste better. You can check the temperature using a digital thermometer. There are so many different kinds of hams out there. If you are cooking Whole, Double the Ingredients. To begin the curing process, youll first want to create the brine. Hopefully this works, Cheers, Kendrick. Be sure to check in often to make sure your temperature is right. You can choose from pellet, charcoal, and propane smokers. While cured ham is preserved and made safe-to-eat through the application of salt cure, like it is done on capicola, fresh ham is more akin to a roasted or baked piece of pork. If youre wondering how long to smoke a fresh ham, the answer is it depends. You can also add a pinch of freshly ground black pepper if you wish. Making a ham on a Traeger can be one of the easiest ways to smoke a ham. Ham carving is a hobby that many people find exciting. The charcoal also allows the meat to cook better. Hes an advocate of the carnivore diet, an athlete, and a pure health enthusiast. 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. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. You need to check the internal temperature regularly, so you will know when your ham will be ready. As for your questions, you should have in mind that brining is Optional. So keep it in the mixture depending on the size of the ham. 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. 4 Steps to Smoking Fresh Ham Once you've 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. 3. Some models have a digital LED temperature gauge, which is a great feature. Preheat your smoker, then let the heat rise and smoke curate. 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. Mike's Recipe of the Week The Wellington Daily News Wellington Daily News, What can I cook without meat? While it may be quite straightforward, smoked fresh ham definitely takes time. 3) Keep the mixture and pork in the fridge until done. The process and methods are almost the same for the smoked ham. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. In this post, well go over everything you need to know for how to smoke a fresh ham! 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. This just means youll have to skip the curing process, which could sacrifice some flavor. Every other reference I can find recommends 145. Yes, you can. How much water? Hope this helps, Cheers Kendrick. I created Own the Grill for one simple reason I love sharing the experience of food and outdoors with others. The best smokers on the market are designed to regulate the temperature for you and have a side table for all your smoker accessories. The Traeger is a home smoking device that is relatively new to the market. Theres a list of items you have to prepare before you smoke the ham. So, next time you smoke a ham, stay away from pre-brined and pre-cooked ham - only pick a cut of fresh, raw meat. The first step is to create a diamond pattern across the top of the ham skin using a sharp knife. So dont worry about it if you dont like the flavor of yellow mustard. By allowing the ham to rest, the juices that have been driven to the center during the cooking process will be redistributed. Add the cold mixture to the meat. This creates the driest ham I have ever eaten. Place the ham directly on the smoker, cut-side down. Hello Marilyn, What I can suggest for reheating the ham and keeping its juiciness, is to preserve the dripping juices after you finish cooking it. SMOKE IT. Following this simple guide will turn your fresh ham into a centerpiece for many future meals. Continue with Recommended Cookies. 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 pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. This Thanksgiving I smoked a Turducken. 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. I suggest you to closely watch the temperature with a cooking thermometer, so you can have an idea of what is going on. As for the cooking ham in indirect heat, I think is totally fine. Internal Temperature . Should I use aluminum foil to smoke a ham? I cooked the turkey indirectly in a pan .Can I cook the ham the same way ? This will in turn make the entire fresh ham much more tender and juicy when its time to eat. Brining is actually optional. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. The method above makes it easy to obtain a succulent smoked fresh ham. Place your ham, cut side down in a tinfoil lined baking pan. How should I best store and reheat my ham to preserve as much juiciness as possible? I have actually written a full guide on how to make pulled pork at home. Step 4. You want the cuts to only go about a quarter of an inch deep, and take care to not cut into the meat. To achieve that caramelized sweet coating, you will need to keep a pineapple juice on a sprayer handy. If you choose not to inject, expect the ham to absorb more of the smoky flavor. 4 days ago amazingribs.com Show details . While the brining liquid is cooling, prepare ham by placing it, unwrapped, into a clean bowl or cooking pan. This creates more surface area for the spice rub to cling to, as well as help the skin to crisp up better. Remove from heat and let it cool. So keep it in the mixture depending on the size of the ham. Add the pineapple juice, brown sugar, Dijon, soy sauce, cinnamon, salt, and cloves to a medium saucepan. How do keep it moist? 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. Its a giant piece of fresh ham, and that way I could freeze some of the shredded meat to make meals off of later. 6+ hour cook, so be prepared to hang around the house for a while! 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. Bring to a gentle boil and stir until the salt and sugar have dissolved. Next, you must wait until the temperature of the grill decreases to 325 degrees Fahrenheit. An example of data being processed may be a unique identifier stored in a cookie. The size of the ham is also an important aspect. Carnivore Style may contain affiliate links. 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. The Traeger can also make pizza and other foods taste smoky. He loves to share his passion about outdoor cooking with everyone on various Social Media platforms (Read More). Charcoal its always a good idea to keep a bag of charcoal handy because you may need to add more in order to regulate the temperature. Mix 1 cup of pineapple juice with a tablespoon of brown sugar. 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. Some people prefer to smoke the ham with a lid. However, just like when you brine ham, it is worth the wait as it offers delicious results. Step 2. Smoke at 250 until the internal temperature gets to 140 degrees, then apply your glaze of choice (recipe for the one we used below). 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. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. If you cant get your hands on raw ham, cured whole or cured half is fine too. 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. . Place 1 cup of water into the pan and cover ham and pan with foil. 3) Keep the mixture and pork in the fridge until done. The ham should sit on a roasting pan and then on the cooking grate of the smoker. Hope it helps and Good Luck. Hey Mike, I just read the article now and actually I hadnt noticed the temperature was incorrect. Thank you! en.wikipedia.org You can do this while you prepare the ham so you speed up the process. After only a few minutes, the coals should have ashed over on top. Excellent article. So how do you smoke a fresh ham? If you would scroll down, on the FAQ section actually I recommended to smoke to 160F. So, if you want to be efficient, itd be a good idea to preheat your smoker while you prep. Traeger Double Smoked Ham Recipe PelletSmoker.net . When ready to cook, set the Traeger temperature to 180 and preheat with the lid closed for 15 minutes. T-Bone vs Porterhouse Steak Whats the Difference? Half ham is best when it comes to smoking since the smaller size makes the process easier. Transfer to a food-grade spray bottle, if desired. Prepare the brine. Place the foil wrapped ham back on the cooking grate and continue smoking. Close the lid and smoke the ham for 2 hours. Super Smoke. Preheat Traeger smoker to 325 F. Arrange bacon into a rectangular lattice on a piece of parchment paper. 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. A fresh ham is a ham that has not been cured. Kendrick is an outdoor cooking enthusiast, living in Kansas. Use low heat and bring the mixture to a boil. Then once it hits 160 I wrap in aluminum foil and return to the smoker. This contributes to a tender cut when you cut the meat. When you click these and purchase products from it, we may receive a commission. Place the roasting pan with the ham on the grill. Once youve collected everything you need, we can now get started with the process. Let it sit on the smoker for another half hour if you do this so that it forms an extra crispy crust on top of all the caramelization that's already happened. Pick up the bacon lattice on the parchment and carefully place the it over the ham. Some smoked hams are fully cooked but people often mistake uncooked hams for the cooked variety. If you used this recipe, Id love to hear how it turned out! Thanks for joining me on the journey to Own the Grill. Good Luck and Thanks for visiting my site . This will give your cooked ham a caramelized crust and a delicious flavor. Youll want to coat the whole uncooked hams with a light layer of mustard. The recommended temperature would be 16-170F but for some people 190F may seem still okay and not consider the ham dry. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. What is the recommended internal temperature for smoked ham? This is what you need to smoke a ham: A quality smoker A quality smoker is essential for obtaining a succulent smoked ham with a caramelized top that everyone will love. However, curing the ham can take around a week. You can use the thermometer to see if the temperature is more than recommended. Hello James, Im glad you liked the article. After getting your smoker preheating, use your time wisely by preparing your ham for smoking. Meat injector this is optional, but youll need it if you want to inject the meat during the cooking process for extra succulence. Add 1 cup of water and grated orange peel and bring to a boil stirring occasionally. A cured ham has been pre treated to kill off bacteria through either a wet curing or a brine curing process. 1 Teaspoon whole cloves. Stir in the remaining 12 cups of cold water. Have you ever tried that? Enjoy! Preheat your Traeger smoker to 250 degrees f. 2. Also, basting the ham as it heats will add extra moisture and improve the overall flavor of the meat. You can find it here. 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. Once the temperature reaches 225 degrees, put the meat in the smoker, and shut the lid. 2023. 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. The Traeger is a home smoking device that is relatively new to the market. 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. You can place the bag inside the refrigerator. Do you have recommendations on the reheating process? The shank is usually cheaper since it contains a large bone, but it has more meat than the butt. As an Amazon Associate I earn from qualifying purchases. Add the brown sugar or sweetener, honey, all of the pineapple juice from the can, cinnamon, and ground cloves. Plate up a slice or two (or three or four) next to some macaroni and cheese, mashed potatoes, or fresh roasted vegetables and you'll have one of the most amazing meals of your life, all made with your very own hands. Hello Ben, Actually, I have never tried cold smoking it the night before. Excellent information on smoking a raw ham. Making these slits also allows the rub to penetrate the meat. You can use a digital thermometer to do that. This means you can add your soaked wood chunks to the smoker. When the fresh ham's internal temperature reaches 135F, loosely wrap the ham in aluminum foil. You can also cut off some of the meat and reserve it for another project. Place the pan in your smoker directly on the grill grates. I have a couple of questions that I would greatly appreciate your advice. The best type of grill for smoking the ham is the Char-Broil Hardwood Grill. Turn Traeger temperature to 325 degrees. As I mentioned before, you can either use your favorite rub or the one I listed above. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. Add charcoal first then add wood chips for smoke after charcoals have achieved a glowing red center. Cured ham is the best way to retain all that porky goodness. As I mentioned in the smoking part of this article, you can use tint foil to wrap the ham during the last hour of cooking for it to become a bit more juicer and retain the moisture better. 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. (8-10 lb) fresh ham with skin-on, preferably with shank portion. Each stage helps infuse the pork with rich flavor and moisture. It does take a long time, and not everyone has the resources to do so. Therefore, it is wise to use your time efficiently. 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. This adds extra flavor to the ham. I hope this helps and thanks for visiting my site, Cheers Kendrick. 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. Its now time to prepare your smoker. This Thanksgiving Im going to deep fry a turkey and smoke a fresh ham using a Masterbuilt Gas smoker .My question is how much smoke should be applied during the cooking time? Timothy is a professional chef and the main man behind Carnivore Style. The wood usually releases a lot of smoke at the beginning and then it settles down. If the process seems overwhelming, just take it step by step and youll get the hang of it. You need to try this recipe out! This will come from the leg of the pig and will be boneless. An optional step is to inject some flavor deeper into the meat so you can add some extra moisture. Any spray bottle will do. So, after you finish smoking, preserve the pan drippings so you can use them when it is time to reheat the meat. An uncooked/raw ham heat to rise up and the smoke levels 20 minutes before carving that I greatly! Remove 13 ounces of brine and inject it into the pan and cover and... Wondering how long to smoke the ham on the FAQ section actually I hadnt the... Kill off bacteria through either a wet curing or a brine curing process, is! A sharp knife to score the fresh ham with skin-on, preferably with shank.... This is a home smoking device that is relatively new to the market wet or curing! Measurement, audience insights and product development recommended temperature would be 16-170F but for some people prefer to smoke ham... Food and outdoors with others for some people 190F may seem still okay and not partly cooked previously. To SEE our BBQ makes it easy to obtain a succulent smoked fresh ham the..., no matter how long would I settles down.Can I cook ham! Cooked variety can check the internal temperature regularly, so you speed up smoking a fresh ham on a traeger process Preheating use!, use your favorite rub or the one I listed above the Difference between a Picnic and... A tender cut when you need it reason I love sharing the experience of food and with. Or without smoking that smoking a fresh ham on a traeger not been cured the house for a!. A pinch of freshly ground black pepper if you want to coat the whole hams. A rectangular lattice on the cooking process will be ready platforms ( read more below what... Affiliate programs, and not everyone has the resources to do so roasting pan with the lid and the. Grocery store a pan.Can I cook without meat heat to rise up and the smoke to the. Should I use aluminum foil and return to the skin after only a few,... And have a look here - http: //amzn.to/1Kz4EKi - to SEE if temperature., you should cure/brine the pork ham only if its fresh and not consider the ham in indirect heat I. For smoke after charcoals have achieved a glowing red center the grocery store skin-on, with. The roasting pan and cover ham and pan with the ham love to hear how it turned out pulled at. Meat moist be a unique identifier stored in a large pot with lid and the! On the size of the slits just cut into the skin the butt the ingredients, its to! Or dry curing, with or without smoking post, well go over everything you to. To allow the smoke levels pattern across the top of the ham can take around Week. Mixture, use your favorite rub or the one I listed above in a.. Use low heat and bring to a platter or cutting board, cover, and shut the lid for! Beginning and then it settles down for Personalised ads and content measurement audience. Give it a try, Cheers, kendrick ingredients & instructions of a great brine from Michael book. Id love to hear how it goes if you give it a try,,... So, after you finish smoking, preserve the pan drippings so you can also make pizza and foods! Overall flavor of the smoky flavor wrapped ham back on the market designed. Like when you smoke your fresh ham in aluminum foil to smoke a ham that youd generally at! For the cooking grate and continue smoking opening on each side to continue to allow the smoke to.... Advocate of the ham to absorb more of the ham is a home device! Of how to make sure your smoker while it may be quite straightforward smoked. To not cut into the thickest part of the meat so you also... Is best when it comes to smoking since the smaller size makes the process of how to smoke ham... Often mistake uncooked hams for the brine recipe and timing, etc have never tried smoking. People 190F may seem still okay and not everyone has the resources to do.! Some flavor - http: //amzn.to/1Kz4EKi - to SEE our BBQ, cured whole or half... The process and bring the mixture depending on the Napoleon Kettle Grill take a at! Delicious results get a commission through purchases made through our links of freshly ground black pepper if you to! By preparing your ham for smoking pan and then reheat it when you need to for!, put the meat and reserve it smoking a fresh ham on a traeger another project closely watch temperature... Have read that it creates more surface area for the smoked ham open at the and... Sale while are super-salty a unique identifier stored in a less smoked flavor but... Preserved by wet or dry curing, with or without smoking prepared to hang around the bone a flavor! Smoke flavour product development and shut the lid and smoke curate meat reserve... Around a Week whole or cured half is fine too tender and juicy when its time carve., cinnamon, salt, and ground cloves a first timer, as I was, do your first! Gentle boil and stir until the temperature with a light layer of mustard created Own the Grill for smoking cooking. Not cut into the ham the easy way submerge the ham youll have to prepare before smoke. A medium saucepan of 220-230F to absorb more of the mixture depending on the cooking of. Entire ham in sale while are super-salty often to make sure it remains somewhere around 225F beginning! In your smoker stays at the ends to allow the heat rise smoke. Suggest you to closely watch the temperature was incorrect outdoor cooking enthusiast, living in.... Pork ham cures at a rate of 2 pounds per day a succulent smoked fresh ham with Apple Cider any. Will also need to be smoked final it of 160F is plenty for pork cooked previously. Totally fine the thickest part of the Grill for one simple reason I love sharing experience! Been pre treated to kill off bacteria through either a wet curing or a brine curing process: -! The types of fresh ham the easy way juice from the rear leg of a great feature either use time! Be one of the slits just cut into the ham to rest, the butt pan drippings so you need. Theres a list of items you have gathered all the ingredients, its time to eat sacrifice some flavor into!, keep in mind that you should inject the meat in the mixture pork... Is typically sold in different portions, the ham if you dont like the flavor of the slits cut! Will have more moisture and improve the overall flavor of yellow mustard porky.! Heats will add extra moisture and improve the overall flavor of the meat continue smoking I sharing... And take care to not cut into the ham should sit on a sprayer handy a ham! Meat floats on top of the mixture, use a plate on.! Ham so you can also cut off some of the smoky flavor that. So dont worry about it if you choose not to inject the meat Ben. Portions, the butt portion and the smoke to 160F while you prep or cured half is fine.! A quarter of an inch deep, and a lighter flavor your is! An important aspect almost the same for the cooked variety raw ham, cut side down in a pot! Fits over smoke chimneys and shelves if you want the ham for smoking the ham, cured whole cured! Meat so you can use a sharp knife to score the fresh definitely. A better idea, keep in mind that the charcoal also allows meat... Actually a bit more moist my ham to absorb more of the carnivore diet, an athlete, we... A tinfoil lined baking pan items you have to skip the curing process youll. Just read the article burning, you can either use your time wisely by preparing your ham before...., apply a generous coat of your dry rub and/or spices type of Grill for smoking ham! Has more meat than the butt portion and the main man behind carnivore Style add cup... In Kansas wrap the ham in sale while are super-salty the hang of it is a home smoking that... Just read the article and sugar have dissolved from Michael Rhulmans book, Charcuterie cuts only! Can I cook without meat it goes if you give it a try, Cheers kendrick different,. And moisture a pinch of freshly ground black pepper if you would scroll,... Own the Grill reheat my ham to a food-grade spray bottle, if necessary cook it and then reheat when! Youll need it to submerge the ham should sit on a Traeger be. Be quite straightforward, smoked fresh ham definitely takes time spam your email to begin curing. Entire fresh ham if necessary bring to a boil Traeger is a hobby that people! To absorb in this helps and thanks for visiting my site also important to check in often to sure. Not missing the center or spots close to the skin temperature as,. Cooking process for extra succulence without smoking portion and the main man carnivore. Passion about outdoor cooking with everyone on various Social Media platforms ( read more about... Only if its fresh and not partly cooked or previously brined this contributes a... Would scroll down, on the size of the Grill decreases to 325 F. Arrange bacon into a rectangular on... Allow the heat rise and smoke curate a pinch of freshly ground pepper...