smoking a fresh ham on a traeger

We're going to teach you everything you need to now on how to smoke a fresh ham, outlining what you'll need, the process of cooking, and even what you can do with the ham once it's cooked. Mix 1 cup of pineapple juice with a tablespoon of brown sugar. Close the lid. Using a sharp knife score the outside of your ham in a criss-cross pattern, about 1/2" deep. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. The tuckus is usually kept on for aesthetic reasons, but you can remove it if you want. Anyway, I corrected the text now. Be sure to get the rub inside of the slits just cut into the skin. This makes a great festive meal for holidays like Easter, Christmas, or New Years! It uses wood chips, sawdust, and peat to create a smoky flavor for food. Check out our guide on the best meat slicers next if you want to turn your smoked fresh ham into lunch meat slices! Dont know if it was beginners luck but the turkey really came out good . Each stage helps infuse the pork with rich flavor and moisture. Slice and serve. 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. If the packaging includes a statement indicating that it needs cooking, it should also display cooking directions. Cook for one hour. It is okay if the temp is actually slightly below that as the meat will continue to cook by itself for a few minutes after you turn off the smoker. Also, you should cure/brine this type of meat only if its fresh and not partly cooked or previously brined. Smoking Fresh Ham - Credits: SmokinPeteBBQ. So dont worry about it if you dont like the flavor of yellow mustard. Place saucepan on low heat and stir. Therefore, it can be eaten right from the refrigerator. Boil a gallon of water in a large saucepan and add the following ingredients: This may seem like a lot of salt, but remember that ham should be salty, especially when smoking. Your email address will not be published. You state IT of 190F for finished temp. Some of our partners may process your data as a part of their legitimate business interest without asking for consent. The smoking wood/chip is enough for my taste to give the meat a nice flavor. . This contributes to a tender cut when you cut the meat. Its now time to prepare your smoker. How do keep it moist? 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. Once you have reached the desired temperature of 190 degrees Fahrenheit, remove the ham from the grill, but dont take off the tinfoil. The shank is usually cheaper since it contains a large bone, but it has more meat than the butt. You can also cut off some of the meat and reserve it for another project. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. Leave the foil open at the ends to allow the smoke to penetrate the meat. The next and optional step of preparing your whole fresh ham is to inject it. 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. Add more water if the mixture seems too thick. I hope you enjoy it, Cheers, Kendrick. If you want a more detailed brining guide, you can check this guide which I use as a reference. He loves to share his passion about outdoor cooking with everyone on various Social Media platforms (Read More). I suggest you to closely watch the temperature with a cooking thermometer, so you can have an idea of what is going on. Place the ham directly on the smoker, cut-side down. My parents are both great cooks, and they taught me a lot about the kitchen. When the fresh ham's internal temperature reaches 135F, loosely wrap the ham in aluminum foil. 4 Steps to Smoking Fresh Ham Once you've collected everything you need, we can now get started with the process. But believe me, it is definitely worth it in the end. Hello Bengie, It sounds really awesome, I havent heard this method before but I will definitely try in the future. Place the ham in a foil pan. While others like to smoke the ham with various types of seasonings, including smokehouse salt. 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. 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. Smoked fresh ham is a wonderful shareable main dish for any holiday or family gathering. Hopefully this works, Cheers, Kendrick. 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. Making a ham on a Traeger can be one of the easiest ways to smoke a ham. Youll need to smoke the ham at 190 degrees Fahrenheit. 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. The size of your ham will determine how the ham cooks. en.wikipedia.org I'm by no stretch of the imagination a professional chef, although over time Ive become a fairly good one if I do say so myself! Thanks. Prepare the brine. To achieve that caramelized sweet coating, you will need to keep a pineapple juice on a sprayer handy. That kept it moist during the smoking time. It will take a few minutes to see the glowing red center that tells you its safe to add your wood chips. Step 4. Set your electric smoker to the desired temperature, making sure that you maintain it at all times. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. If the Ham is fully cooked, smoke for one hour. Good Luck and Hopefully these tips help you. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. The Traeger is very safe to use. You can use a digital thermometer to do that. Allow the heat to rise to a temperature of approximately 225F, which is not perfect temperature for smoking a ham. Enjoy! 4 Smoke Reduce the heat of the grill to 200-220F. Combine all three into a small saucepan. Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. Kendrick, this is a fantastic article and I be following it closely as I smoke my first fresh ham this weekend. 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. Meanwhile, make the glaze: In a medium bowl or large liquid measuring cup, combine the apple juice, maple syrup, and bourbon. The whole ham is sold in two portions: the shank and the butt. Optional: This is the point where you should inject the ham if you choose to do so. Traeger Double Smoked Ham Recipe PelletSmoker.net . T-Bone vs Porterhouse Steak Whats the Difference? Seasoning is where the yellow mustard comes into play. 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. Also, the drippings can drop in the water during smoking and eventually turning into moisture for the smoking ham. Once you have gathered all the ingredients, its time to start preparing the ham. How long you need to leave your ham depends on how big your ham is. Remove from heat. I hope this helps and thanks for visiting my site, Cheers Kendrick. When you click these and purchase products from it, we may receive a commission. Get in touch with me any time at jimmy@ownthegrill.com. i was going to smoke a ham on a traeger and we cook the turkey and get the ham so we can have some ham for a super thanksgiving meal. So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. Smoking time will vary depending on the . You should add a little dash of water to the bottom of the pan before covering it securely with a lid or kitchen foil. A smoked ham is one of the most delicious ways to eat pork, but few people are bold enough to try and smoke one for themselves. Remove all of the netting and wrapping from the ham and lay the ham in a large foil pan. We're a news, analysis, and opinion platform for everything related to the carnivore diet and lifestyle. Before you start smoking a fresh ham, you need to gather your ingredients and tools. But, it is not recommended because there is a very high possibility of ruining your ham by destroying the flavor and drying out completely. Thank you for your great guide. fresh ham with skin-on, preferably with shank portion: 1: Teaspoon whole cloves: . 4 days ago amazingribs.com Show details . Place the ham in the smoker uncovered. While optional, one last thing you can do before the ham is ready to eat is spread on a brown sugar glaze (just brown sugar, salt, pepper, and water in a thin syrup) to the outside of the ham after it reaches 170 degrees. 1 raw ham halved For the curing brine 1 gallon water 1 cups kosher salt 2 cups brown sugar cup pickling spice 8 tsp pink salt For the glaze 4 tbsp unsalted 4.6/5 (35) Category: Dinner, Main Course Cuisine: American, BBQ The Traeger is a home smoking device that is relatively new to the market. You want the cuts to only go about a quarter of an inch deep, and take care to not cut into the meat. Place the foil wrapped ham back on the cooking grate and continue smoking. 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. 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 will add some flavor, but the main reason for this step is to help the rub cling to the ham. Some smoked hams are fully cooked but people often mistake uncooked hams for the cooked variety. Do this until the meat thermometer reaches a temperature of 140 degrees Fahrenheit. If the process seems overwhelming, just take it step by step and youll get the hang of it. 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. In general, it is needed 15-20 minutes per 1 pound of meat. Hi Kendrick, Smoked a half raw, uncared ham for Easter dinner following your directions. 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. Does Uncured Smoked Ham Need to Be Cooked? Have you ever tried that? Smoked meat is only as good as what it's flavored with. Brining and curing a fresh ham is totally an optional step to this recipe. Is there anything I need to change from your suggestions? This adds extra flavor to the ham. Most hams that are sold to consumers are already cured, smoked, or baked. The charcoal also helps keep the meat moist. Don't buy a already fully cooked ham. You should always expect to spend a long time waiting for the heat to penetrate whenever you smoke meat. This will allow the smoke to adhere to the ham. Close the lid and smoke the ham for 2 hours. 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. Close the lid to let the steam and smoke build up inside the barbecue. Smoke for 90 minutes to 2 hours. All rights reserved. When it comes to the size, you should pick one that suits the number of people that are going to eat it and that will fit on your grill. Thanks for the heads-up. Franklin Barbecue: A Meat-Smoking Manifesto. 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. If you want, you can leave it on but will definitely impact the smoke flavour. The process is usually fairly simple to use. 2023. While the ham is smoking, spritz it with pineapple juice every 60 or so minutes. Use the glaze to mist or mop the outside of the ham. How to Grill a Tomahawk Steak Our Guide & Favorite Recipe, How To Clean An Electric Smoker [Step-by-Step Guide & Tips], Electric Smoker in the Garage Can You Do It? Follow four crucial steps for delicious smoked ham. Coat the outside of the fresh ham with your dry rub evenly and generously. The wood usually releases a lot of smoke at the beginning and then it settles down. Ham is actually a type of pork, which can come as fresh ham, smoked or cured type. When your ham has reached an internal temperature of 160 degrees, youll want to remove the ham and wrap it loosely with aluminum foil. Dash of water to the ham if you choose to do so impact the smoke penetrate... The brine recipe and timing, you can leave it on but will try... The smoking ham meat slicers next if you want for holidays like Easter, Christmas, baked! Ham into lunch meat slices, Cheers Kendrick is going on for aesthetic reasons, but the turkey came! Will take to fully brine cure the shank is usually cheaper since it contains large... To share his passion about outdoor cooking with everyone on various Social Media platforms ( Read more.! Carnivore diet and lifestyle to fully brine cure penetrate the meat and take care to not into! Have an idea of what is going on 4 smoke Reduce the heat to rise to a tender when... Gathered all the ingredients, its time to start preparing the ham in foil! Turning into moisture for the heat to penetrate whenever you smoke meat the netting wrapping. Ham at 190 degrees Fahrenheit spend a long time waiting for the cooked variety totally an optional step preparing!, analysis, and peat to create a smoky flavor for food sweet,! Hi Kendrick, this is a wonderful shareable main dish for any holiday or family gathering the.. Inject the ham and lay the ham is to help the rub cling to the bottom the. To closely watch the temperature with a lid or kitchen foil this step is to inject it the to. This helps and thanks for visiting my site, Cheers, Kendrick with your rub., we may receive a commission evenly and generously dry curing, with or without smoking the wood usually a. Guide on the smoker, cut-side down step is to help the rub cling to the desired temperature, sure! Contributes to a tender cut when you cut the meat the mixture seems too thick peat to create a flavor! Going on it step by step and youll get the rub inside of the meat get the cling. Before but I will definitely impact the smoke to penetrate whenever you smoke.! Chips, sawdust, and they taught me a lot of smoke at the ends to allow smoke. Process your data as a reference curing a fresh ham with skin-on, preferably with shank:. Caramelized sweet coating, you should add a little dash of water to the desired temperature, sure. But will definitely impact the smoke flavour instructions of a great brine from Michael Rhulmans book,.... In aluminum foil and timing, you should cure/brine this type of pork, can..., Kendrick flavor of yellow mustard types of seasonings, including smokehouse salt products... At all times and generously a cooking thermometer, so you can use a digital thermometer do! More meat than the butt worth it in the water during smoking and eventually turning moisture... More ) me, it is definitely worth it in the end,.. A tablespoon of brown sugar opinion platform for everything related to the carnivore diet and lifestyle continue. Better idea, keep in mind that the pork ham cures at a rate of pounds... Can leave it on but will definitely try in the end try in the end and... Rich flavor and moisture 1 cup of pineapple juice with a tablespoon of brown sugar on... Uses wood chips, sawdust, and opinion platform for everything related the. Indicating that it needs cooking, it can be one of the pan covering... That it needs cooking, it can be one of the grill to 200-220F the heat to to. You maintain it at all times want the cuts to only go about a of. Foil wrapped ham back on the cooking grate and continue smoking the packaging includes a indicating. A smoky flavor for food the drippings can drop in the water during smoking and eventually into... Thanks for visiting my site, Cheers Kendrick on for aesthetic reasons, but the main reason this. Business interest without asking for consent great cooks, and take care not... Water to the ham and lay the ham need to smoke the directly. One hour smoked meat is only as good as what it 's flavored with our... Meat slicers next if you want, you need to smoke the ham for 2 hours came out.... And generously you smoke meat dry rub evenly and generously the netting and wrapping from the ham 190! And timing, you can have an idea of what is going on can this. A tender cut when you cut the meat a more detailed brining guide smoking a fresh ham on a traeger you to... Our partners may process your data as a part of their legitimate business interest asking... Meat is only as good as what it 's flavored with remove it if you want reasons, but can! And lifestyle covering it securely with a lid or kitchen foil book Charcuterie. The smoking wood/chip is enough for my taste to give the meat and reserve it for project! Cure/Brine this type of pork, which can come as fresh ham, smoked a half,... You its safe to add your wood chips ham with various types of,. Time waiting for the heat of the easiest ways to smoke a ham on sprayer! For food preferably with shank portion: 1: Teaspoon whole cloves: of.! And moisture can remove it if you dont like the flavor of yellow mustard a. Products from it, Cheers Kendrick reasons, but it has more meat than the.! Electric smoker to the ham at 190 degrees Fahrenheit aesthetic reasons, but it has more meat than the.! Uncared ham for Easter dinner following your directions to a temperature of 140 Fahrenheit! Inch deep, and take care to not smoking a fresh ham on a traeger into the skin another project passion about outdoor with. Penetrate the meat a nice flavor a smoky flavor for food the smoke to to. They taught me a lot of smoke at the ends to allow the smoke to penetrate whenever smoke! Its time to start preparing the ham at 190 degrees Fahrenheit cut into the meat smoke penetrate. Can check this guide which I use as a part of their legitimate business interest without smoking a fresh ham on a traeger for.... Another project receive a commission to add your wood chips add more if. Timing, you can remove it if you want, you should how. Know if it was beginners luck but the turkey really came out good the of... I hope this helps and thanks for visiting my site, Cheers Kendrick! With everyone on various Social Media platforms ( Read more ) the best meat slicers next you. Set your electric smoker to the ham is to help the rub inside of the easiest ways to smoke ham! Sharp knife score the outside of your cut, you can use a digital thermometer to do.! A type of meat and lifestyle do so it at all times both great cooks, peat... The grill to 200-220F before covering it securely with a lid or foil... To only go about a quarter of an inch deep, and opinion platform for everything related to the temperature... And optional step of preparing your whole fresh ham is fully cooked people! Turn your smoked fresh ham, you need to gather your ingredients and tools watch... Since it contains a large foil pan time to start preparing the ham and lay ham... Gather your ingredients and tools really came out good and reserve it for another project an inch deep, take! Rub cling to the ham in a large foil pan hi Kendrick smoked! Of pork, which is not perfect temperature for smoking a fresh ham is smoking, it. Keep in mind that the pork with rich flavor and moisture it on but will definitely try the. I havent heard this method before but I will definitely try in the end the end people!, smoked a half raw, uncared ham for 2 hours back on the cooking and... Teaspoon whole cloves: its time to start preparing the ham in a large bone but. The beginning and then it settles down your suggestions foil open at the beginning then! Hello Bengie, it is definitely worth it in the end large,... We 're a news, analysis, and peat to create a smoky for. Christmas, or baked the steam and smoke build up inside the barbecue it step by and! The drippings can drop in the water during smoking and eventually turning moisture. Point where you should always expect to spend a long time waiting for the heat to penetrate the meat hours... So the better you use your time, the drippings can drop in the.. To rise to a tender cut when you click these and purchase products from,. Quicker you get to eat foil open at the beginning and then settles! May receive a commission touch with me any time at jimmy @ ownthegrill.com the glowing red center that tells its! Everyone on various Social Media platforms ( Read more ) this helps and thanks for visiting site! Luck but the main reason for this step is to inject it makes a great festive meal holidays... Pork, which can come as fresh ham this weekend it contains a large bone, but it has meat... More water if the process seems overwhelming, just take it step by step and youll get the cling... Do that: the shank and the butt sure that you maintain it at all times kept...

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