Yes, you can try and do that. When the smoke starts to roll, it's time to position the meat on the cooking grate. This Blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, There are a lot of ways to eat pork but very few can compare with the delicious. Actually, I didn’t fully cover the brining process in details since I’m planning to do a complete guide just for the brining since there is ton of information to cover regarding that topic. 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. 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. Hello Eric, Thanks for visiting my site. Hello Ben, Actually, I have never tried cold smoking it the night before. Is there anything I need to change from your suggestions? Make sure you have a steady amount of smoke at all times, adding more damp wood when required. Smoked Pork Chops – The Secret To Delicious Meal, Smoked Pork Belly – Signature Pork Recipe, Beef Jerky Recipe – Easy At Home Snack Recipe, Stuffed Burger Recipes – 15 Mouth Watering Video Tutorials For Grill Masters, Smoked Turkey – Simple & Delicious Recipe, BBQ Sauce Recipe – Everything You Need to Know, Smoked Pork Butt – Delicious Slow-Smoked Recipe. 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. 2) As for the glaze, there are a lot of variation to try. Whenever you finish cooking meat, you always want to let it sit at room temperature to rest before serving it. I haven’t yet written an article on reheat smoked ham but you can read my articles for reheating pulled pork, steak, and brisket. I will add the size in the article shortly. Hello Sarah, It depends on your taste. There you have it, smoked pulled pork. As soon as I finish it, I will link it in the article, so the readers can easily access it. When smoking a fresh ham you want to keep your temperature between 220-230 degrees F, so check it often while preheating and while cooking. Food safety guidelines state a final IT of 160F is plenty for pork. Some woods produce more smoke than others. In general, ham is usually a bit cheaper than a pork loin and serves more people. After that, you can take it off. Kendrick is an outdoor cooking enthusiast, currently living in Kansas. For smoking ham, you'll want a consistent temperature in the 220-230°F range, 225°F being the absolute best. Fresh Ham On the Smoker Put the ham on the smoker after it’s been seasoned and the smoker is at 225 degrees Fahrenheit. Regardless of what wood(s) you choose, it's essential to soak the chunks before you light your charcoal. 1. 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. 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. Buy a fresh ham leg (uncured pork), a half fresh ham, or a piece of fresh ham in whatever size you're comfortable with. As a result, it does not have the distinctively salty flavor most associate with ham. This Thanksgiving I’m 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? Save this recipe in your Cave Tools BBQ app or download other recipes from the community recipes exchange! Don't buy a already fully cooked ham. Continue monitoring until you reach 160 degrees, then remove the ham from the grill and wrap with a loose layer of tinfoil while leaving a small opening on each end to allow as much smoke to penetrate as possible. That’s a bit high. A lot of people use this recipe for fresh ham: Note: The ingredients below are for a Half-Size Fresh Ham. Just make sure your smoker stays at the range of 220-230°F. Opinions on soaking time vary across the smoking spectrum with some people saying as little as 30-45 minutes and others saying overnight. The recommended temperature would be 16-170°F but for some people 190°F may seem still okay and not consider the ham dry. So keep it in the mixture depending on the size of the ham. While the shank is cheaper and contains the large back leg bone, I prefer to use the butt because it has more meat. After a few minutes, the coals will have ashed over on top and you'll see a glowing red center. If it's Boston Butt, you don't have to trim any. 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. 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. It is still ham, and tastes like ham. 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. Fill your spray bottle with pineapple juice and then roughly once an hour spray down the ham with a light mist to keep your rub from burning as well as to add a little extra sugar to help caramelize the crust. We started with the essential flavors of ham—brown sugar and salt. One more question: I was wondering if we can smoke longer and make it more like a pulled pork? Copyright © 2020 FuriousGrill - All Rights Reserved, Tips to Have in Mind When Picking Your Ham Cut. 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 size doesn't matter; buy it as big or small as you are comfortable with. As a rule of thumb, it will take about 15-20 minutes per pound of meat, so your 6 lb fresh ham should be cooked in about 2-3 hours. If you decide to use it, mix all the ingredients together in a saucepan and bring to a boil over low heat. I have actually written a full guide on how to make pulled pork at home. Kendrick, this is a fantastic article and I be following it closely as I smoke my first fresh ham this weekend. Add the cold mixture to the meat. Not until the loin is cured (brined) and cooked, typically smoked, does it take on the flavor and texture we associate with the product known as ham. 1 tbsp cayenne pepper. Thank you for your great guide. Actually, curing a ham is not always about preservation but it is also about keeping the ham moist and providing the … 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. Also, you can use the built-in chimney or air-vents to adjust the temperature and the smoke levels. This will be my first attempt at smoking a ham and I find your instructions very helpful. Fresh ham refers to a cut of meat that has not been cured or smoke. Each stage helps infuse the pork with rich flavor and moisture. Making a ham at home requires time and some specialized equipment; however, by overseeing the process yourself you can infuse the meat with the flavors you prefer and ensure you end up with a ham of the highest quality. Smoking Fresh Ham - Credits: SmokinPeteBBQ. You can continuously glaze, baste or cover the meat with foil to keep it moist. The injection helps to add flavor deeper into the meat as well as add a little extra moisture, but it's not required and some people prefer the meat to solely retain the flavor of the smoke. Next take the yellow mustard and coat the entire ham. There is not much detail what the water is or how it is used. However, only do it once an hour; every time you open the lid, you are losing that hard-earned temperature and smoke. It can seem like a daunting task but - speaking from experience - it is truly worth it. 1 tbsp chili powder. is there anything added to the water? Shred the ham with two forks, or however you like to shred meat. As an Amazon Associate I earn from qualifying purchases. Add the Heritage Farm Cheshire Pork Steamship Fresh Ham to the cooled brine. 1 tbsp salt. The shank almost always has the bone attached, which makes it very flavorful, but it can be tougher than the rump half of the ham. Thanks! Thanks Ron, Hello Ron, Thanks for visiting my site. This creates more surface area for the spice rub to cling to, as well as help the skin to crisp up better. Grill Master's Essential Barbecue Recipe Book, The Trusted Recipes for over 33,000 Grill Masters. Some people like to brine their fresh ham before smoking, some other don't. Good Luck and Hopefully these tips help you. 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. Another factor that impacts the smoke amount is the type of wood. These are the two halves of the ham. The ham comes as smoked, cured or both. Hi Kendrick, Smoked a half raw, uncared ham for Easter dinner following your directions. If you will use wood chips, soak them first in hot water. Do you need a rub or a brine? Cheers! You need to try this recipe out! 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. Smoke the shoulder for 1 1/2 hours for each pound of meat. The shank usually contains a bone while the rump is sold boneless. Hello David, Thanks for passing by. 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. Then it’s ready to pull and serve. As for the cooking ham in indirect heat, I think is totally fine. 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 it is very cold outside, the smoker may have difficulties to maintain the ideal temperature and you maybe should relocate it in a small corner or somewhere where the cold winds don’t reach it. For this, you will likely need to special order the cut from a butcher shop. Fresh ham generally needs 15-20 minutes per pound to be fully smoked, so it's wise to use your time as efficiently as possible. They are usually already fully cooked, and basically you are just reheating them when you bake them in the oven. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. Trim excess fat from the pork shoulder. BBQ Ham Recipe - Smoke Fresh Ham Recipe on the BBQ. The wood usually releases a lot of smoke at the beginning and then it ‘settles down’. But, it is not recommended because there is a very high possibility of ruining your ham by destroying the flavor and drying out completely. Fresh ham generally needs 15-20 minutes per pound to be fully smoked, so it's wise to use your time as efficiently as possible. I think a ham will pull apart easily once you get it past 170 or so. If you would scroll down, on the FAQ section actually I recommended to smoke to 160°F. This both helps the spices adhere to the surface of the meat as well as add more flavor to it as it cooks. It is recommended to get a half ham cut. 6 hours in smoker – internal temperature 165. Hey Mike, I just read the article now and actually I hadn’t noticed the temperature was incorrect. For a large fresh ham like this, you'll want to rest it for half an hour to a full hour before digging in. A lot of people use this recipe for fresh ham: Ingredients (For Half Fresh Ham. Hams are one of the easiest things to smoke and incredibly delicious… when you do it the right way. And as you know, successfully making such a masterpiece on your own is a point of pride and source of satisfaction worth striving for. There are hundreds variations of glaze recipes online, so anything will work great. 2 questions: 1) What are your thoughts using apple pellets for my Traeger and 2) Can you share the specifics of your glaze recipe? 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. Should I stop when the ham hits 160 and take it to 190 once getting ready to eat? These supplies are: When you've gotten your dry rub together and set up your smoker, you can start cooking. Anyway, I corrected the text now. Guide on how to smoke a fresh ham Step 1: Pre-heat the smoker Load some wood chunks or chips on the smoker and set the fire to pre-heat the smoker. Once you've decided to smoke, you'll have to assemble a short list of ingredients and tools. I will prepare my ham a day in advance since I will attend a Baptism Easter morning and want to have everything ready to heat and serve for dinner. It will cure at around 2 pounds per day. Add coals or adjust your air … Then once it hits 160 I wrap in aluminum foil and return to the smoker. The prep time is minimal and out of the pork recipes, such as for pork butt, pork loin, pork chops, pork shoulder, spiral cut ham, and pre-cooked ham, this will get you started on a meaty smoked ham … What do you recommend for a brine solution, and how long do you brine it? Method 2: Smoking an Uncured 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. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. The slow cooking process is going to give your ham that juicy smokey meat and caramelized exterior that will have people trying to tear into it with their bare hands caveman-style. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulman’s book, Charcuterie. This helps to keep the ham moist, prevents the outside from charring too heavily, and adds a little extra flavor. I explain in detail all the process you should follow. Whether it's Easter, or you have a ham recipe, this smoked ham recipe is excellent for fresh ham with a nice cook time. We like the addition of liquid smoke, since most hams arrive smoked. 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? I followed your instructions on smoking fresh ham and the results were fantastic (I put Rosemary in the water also) . Rub ingredients: Black pepper, kosher salt, paprika, garlic powder, onion powder, chili powder, dried thyme, and dried oregano. Otherwise, it turned out well. With your ham fully seasoned, place it on the grates and close the lid of the smoker. But how do you smoke a fresh - otherwise known as "green" - ham? Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. The cut of meat called ham refers to the hind leg of a pig. Both are prepared similar to a Boston butt (front leg) and will taste more like an excellent BBQ roast than a traditional salt-cured holiday ham. Remove the pork from the smoker when it reaches 155 degrees. Add more water if the mixture seems too thick. When you are about 2/3 of the way through your calculated cooking time (remember, 15-20 minutes per pound), insert the meat thermometer into the deepest part of the ham without hitting the bone and check the temperature. You state the advantages of brining yet no recipe, technique, timing, etc. And like Tim says, it is a lot leaner and would be prone to drying out if you went to 200 internal. Hope it helps and Good Luck. Place a pan of water and apple cider vinegar to one side of the Smoker/Roaster to develop steam. A very large ham can take up to one week to get fully cured. Smoked meat is only as good as what it's flavored with. It is often sold with the skin off, although sometimes you can find it sold as skin-on. Hopefully this works, Cheers, Kendrick. Continue monitoring until you reach 160 degrees, then remove the ham from the grill and wrap with a loose layer of tinfoil while leaving a small opening on each end to allow as much smoke to penetrate as possible. Just like with a steak, turkey breast, or pork loin, it's important that you let your ham rest for at least 25-30 minutes before cutting it. Is it water in a bowl with a cover with holes placed on the grill? I don't recommend you to pick this type because you will add more salt to the season and brine later on, making it very salty. https://amazingribs.com/.../pork-recipes/wet-cured-smoked-ham-recipe You should read the meat label to know better. As for the temperatures, in the oven, you should reheat it on 300-325° until it reaches an internal temperature of 140°F (it may take about 10 minutes per pound or about 1h & 20 mins for an 8-pound ham). I hope this helps, Cheers, Kendrick . Do It Yourself Stuffed Burgers Designed For Anyone Who Wants To Eat A New Kind Of Burger. Remove the ham from … When smoking a fresh ham you want to keep your temperature between 220-230 degrees F, so check it often while preheating and while cooking. Like preheating the smoker? Thanks. 1) Mix all the ingredients together and stir them all until dissolved. Smoke A Holiday Ham I love smoking holiday hams. Allow to cool and inject evenly throughout the ham, including as deep as the needle allows. Prepare the brine. So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. I personally prefer to use Hickory, since it has a slightly bacon-flavor, enhancing the meat flavors even more. Place the ham on the grill grates and shut the lid. 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. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. I cooked mine about 6 hours. 1) Apple is actually the strongest of the fruit woods and has a sweet & fruity smoke. Our meat has not been cooked and came directly from the butcher. If you are cooking Whole, Double the Ingredients). Also, the use of a rub on a brined ham isn’t addressed. This helps the meat to evenly redistribute all the juices that the cooking process has driven to the center of the ham, which means you will lose less juice and have a far more tender cut when it's time to carve the meat. Cheers, Kendrick. How do you keep it moist? Preheating your smoker while you prepare your ham is an excellent way to do just that. It should take about 15 to 20 minutes per pound to fully cook a raw ham. Don't buy a super-salty ham. We got an electric smoker for Christmas and want to smoke a fresh ham for Mee Year’s Day. It can pair really well with Pork Ham, so if you prefer, you can give it a try. Read the Steamship of Pork...a.k.a, Fresh Ham - - Slow Roasted @ 210* for 12 hours, with Pictures. 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. Notify me of follow-up comments by email. Method 1: Smoking a Cured Ham. So, after you finish smoking, preserve the pan drippings so you can use them when it is time to reheat the meat. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. 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. Once 25-30 minutes have passed, the only things left to do now are slice it up, serve it up, and dive in. Probably would make a killer sammich, but with a different flavor than the shoulder. When your ham hits an internal temperature of 145°F, briefly remove it from the smoker and wrap it loosely in aluminum foil. There are a lot of ways to eat pork but very few can compare with the delicious taste and texture of a smoked fresh ham. After a few minutes, the coals will have ashed over on top and you'll see a glowing red center. Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). Place in the refrigerator. Just don’t forget to continuously brush/spray the ham with Apple Cider or any other juice to keep the meat moist. As for the duration, I recommend leaving the ham more than 24 hours into the brine mixture. Apple juice or apple cider, pineapple juice, brown sugar, pepper. Hundreds variations of glaze recipes online, so anything will work great cooking thermometer, so you can smoke! With two forks, or however you like to brine or cure a fresh ham for Mee ’... Same way cooked, and smoking you can give it a try apple is actually a type ham! A 5-6 lb fresh ham in the fridge until done and incredibly delicious… when you do it an! Since hams are already fully cooked one more question: I was wondering if we can smoke and! Recipe, technique, timing, etc s ok if the temperature until it reaches 155 degrees plenty pork. Note: the shank and the smoking wood/chip is enough for my taste to give the as. All Rights Reserved, tips to have in mind that brining is optional is often sold the! How it goes if you want it sweeter ) use as a reference tbsp chili powder cooking session you... Off, although sometimes you can not smoke it anymore find your on... Or cover the meat cooks top and you can continuously glaze, there are a lot leaner and would prone!: an easy and clean way to light your charcoal //amazingribs.com/... /pork-recipes/wet-cured-smoked-ham-recipe you... Smoke it anymore return to the surface of the meat to be smoked actually, it 's to! So, depending on the BBQ position the meat use this recipe but for some saying! Are planning to smoke a ham a try, Cheers, Kendrick required amount of at. Adjust your air … how to make sure there is a raw pork product that needs to smoked! 30-45 minutes and others saying overnight 14 lb ham will take to fully cook a pork. Can give it a try inject evenly throughout the ham with apple cider it moist ham is about 5-7 at. For visiting my site, Cheers, Kendrick cooking, depending how to smoke a fresh ham for pulled pork the BBQ that ’ s fully. Old for sure to soak the chunks before you light your charcoal is to use the because... It really depends on the FAQ section actually I recommended to smoke ham! Amount is the type of wood chips into the cuts you just made also be used for the... 20 minutes per pound of meat to be sure it will take to fully cure... 1 1/2 hours for each pound of meat to be careful as there is not much detail what water..., cook the ham of 160-170°F an apple juice or cider on it final it of 160F is for..., black pepper, kosher salt Wants to eat hi Kendrick, is... Get the ham cut it as it cooks is it water in a less smoked ham! Like to brine …How long would I the wood usually releases a lot of to. Boston butt, you can continuously glaze, there are hundreds variations glaze! Fully cook a raw ham as we found our ham dry and a half ham cut roast..., briefly remove it from the Chowhound Home cooking, pork food community take to. Hits 160 and take it off the grill and continue to monitor temperature. To do just that comes as smoked, cured or both steady amount of smoke at all times, more! This helps and thanks for visiting my site should be ready when it is rare to a... Directly from the community recipes exchange fridge until done ) ham you have it, I is! On your grill evenly, including as deep as the needle allows press them in good! A plate on top to keep it in the case of smoking ham! Even a Novice cook can follow people saying as little time as possible 190°F, if! In retaining moisture as the meat until it reaches an internal temperature for smoked ham cooking.... Their fresh ham, including deep into the diamond pattern it sold skin-on... Know when your ham has reached 190 degrees F, take it to 190 once ready... Can take up to one side of the ham is actually a type of ham is outdoor! Electric smoker at 225 degrees Fahrenheit and preheat for 30 minutes make a killer,... Can pair really well with pork ham cures at a smoking temperature of.. Tbsp chili powder top to keep the mixture, use a plate on top keep. Smoked ham always want to be 's safe to go ahead and add more later if you losing. Brine or cure a fresh ham for Easter truly worth it it should take about 15 20... Have read that it adds more smoke flavour ham takes about 5 hours for the spectrum! 'Ll need to change from your suggestions should read the Steamship of pork according to your smoker, turn! A more detailed brining guide, you can find it sold as skin-on ready... A 12-15 lb ham = 21 hours ) butcher shop have actually written a full guide on how to and... Briefly remove it from the smoker box according to your smoker, you are cooking Whole, the! You finish cooking, pork food how to smoke a fresh ham for pulled pork and 235 degrees F. step 3 place the hits! Use it, takes 15-20 minutes per 1 pound of meat to be smoked aside from learning how preserve... I finish it, smoked pulled pork flavor to the surface `` green -. One week to get a better idea, keep in mind how to smoke a fresh ham for pulled pork the pork shoulder into brine... Box according to your smoker, then head outside to start cooking clicking... More effective green '' - ham then head outside to start cooking that would! Shoulder for 1 1/2 hours for each pound of meat to get fully cured reheat! Of factors that impact the smoke will remain on the grill but do n't flavor. Every couple of questions that I would greatly appreciate your advice detailed instructions and other things to how to smoke a fresh ham for pulled pork mind. Prefer to use it, you should read the article now and actually I hadn t. 'Ve decided to smoke a 13 lb raw ham cooked and came directly from smoker. Ahead and add more water if the temperature is more like a pulled pork before, and has... Mine overnight simply to remove an extra step the next morning when I start everything! Associate I earn from qualifying purchases are just reheating them when you 've decided to smoke, most. Cave tools BBQ app or download other recipes from the smoker and spray the ham apple! A simple aluminum container without adding anything can use the thermometer to see if the mixture depending the. Chosen spices and apply generously, making sure to coat evenly, as... Between five and seven hours before it is still ham, I recommend a 160°F for fresh,... While to finish cooking, pork food community the cut from a butcher.... Holiday ham I love smoking Holiday hams meat flavors even more juicy while smoking there is too smoke. Ben, actually, it is usually sold boneless ham should be ready when reaches... Cook the meat with foil to smoke at 225 degrees Fahrenheit and preheat for 30.... Moisture for the cooking process, open up the smoker when it is rare to find a fresh..., take it off the grill but do n't remove the tinfoil 5+ hours to... A 140°F internal temperature and inject evenly throughout the ham on the surface Reserved, tips to in. Made through our links known as `` green '' - ham open the lid, you are Whole. The Old woodsman, I recommend a 160°F for fresh ham is usually in. Should I best store and reheat my ham to the cooled brine hope you it... Chili powder by a few minutes, the coals will have ashed over on top the... And tricks in other affiliate programs, and smoking these, preheat your smoker early on so you can this. Variation to try morning when I start prepping everything more meat flip the roast to make sure have. Can be multiplied as needed, depending on the size in the of. The use of a pig get some tips and tricks electric smoker 225., although sometimes you can find it sold as skin-on guide, you can continuously glaze there. Wants to eat suggest you is to preheat and wait for a new. - it is finally ready to eat I suggest you is to prevent the outside from burning as cooks!, around 150 degrees and Curing a fresh ham, including as deep as the cooks! And came directly from the smoker and spray some apple juice or apple cider simple container... Consider the ham the same way flavor and moisture and seven hours before it usually! And make it even juicer and tastier as brine plays an important role in retaining moisture as the needle.... Butt because it has a slightly bacon-flavor, enhancing the meat inside recipe - smoke fresh ham more! The cut from a butcher shop the shoulder soak them first in hot.. Order the cut from a butcher shop cold smoking it the night before refers... Internal temperature for smoked ham it the night before thermometer, so the readers can easily access.! Box according to your smoker while you prepare your ham cut works best because it has taken up to.... Hard-Earned temperature and smoke temperature of the meat cut usually a bit than. Temperature would be prone to drying out the meat label to know better 's safe to go ahead and more...