How long does it take to smoke a ham that's uncooked? Brine the ham: In a container large enough to hold the brine and ham, combine kosher salt, curing salt, brown sugar, and water. . Log In to your account to view and add notes to this recipe.Don't have an account? Step 2. 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. You can smoke the ham for as long as you want, as long as you can hold out. You can choose from pellet, charcoal, and propane smokers. 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. Finding a smoking ham in your grill is more challenging than you think. The Traeger has a digital temperature gauge and timer, which is very convenient to use. Set your electric smoker to the desired temperature, making sure that you maintain it at all times. That kept it moist during the smoking time. What's the Average Shelf Life of Smoked Meat? You can control the temperature of the masonry grill by selecting your desired temperature. While your smoker heats up, its time to prepare the 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. 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. Maybe by reading it, you can get some tips and tricks. Optional: This is the point where you should inject the ham if you choose to do so. ******************************Let us know what you think! Add 1 cup of water and grated orange peel and bring to a boil stirring occasionally. Its now time to prepare your smoker. Pick up the bacon lattice on the parchment and carefully place the it over the ham. If the Ham is fully cooked, smoke for one hour. Inject evenly throughout the ham, including spots close to the skin and near the center. Hello Bret, Thanks for visiting my site. Allow to cool. Use low heat and bring the mixture to a boil. 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. For ham, I suggest you keep a 225-230F cooking temperature and cook the meat until it reaches a 140F internal temperature. Hello Jeremy, I recommend to first fully cook it and then reheat it when you need it. Good Luck and Hopefully these tips help you. Smoking Fresh Ham - Credits: SmokinPeteBBQ. To cook an uncured smoked ham, you should place it in a roasting pan and then on a rack. Using a sharp knife, score the skin over the entire surface of the ham in a crosshatch pattern at 1-inch intervals. We wont rent or sell or spam your email. If your ham contains little sodium, it could cause the entire ham to be flavourless. Hello Dennis, Actually, it depends on what level of brining you prefer. Hello Bengie, It sounds really awesome, I havent heard this method before but I will definitely try in the future. First, it the slits will make it easier for the outside of the ham to crisp up when it smokes. 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). Make the glaze. Some people prefer to smoke the ham with a lid. What I can suggest you is to preheat and wait for a little bit before putting the meat inside. However, reaching this temperature requires quite a bit of patience because you dont want the skin of the ham directly exposed to heat the entire time because this will destroy your rub. You should leave openings on the ends so that the ham will continue to get exposure to the smoke. As we found our ham dry and a little over done. Place the ham in the smoker uncovered. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. Set the ham on a rack in a roasting pan. We are planning to smoke a 13 lb RAW ham on Christmas Day. Good Luck . Turn Traeger temperature to 325 degrees. The Best Braised Short Rib Beef Stew (Our Secret Recipe), Fresh & Easy Review (Tried for a Week) Heres What to Expect, How Long Can Ham Sit Out? Fresh ham a Next, remove the skin from the ham. So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. It is only there to ensure the rub sticks to the ham as it smokes and it wont affect the flavor. 4 Steps to Smoking Fresh Ham Once you've collected everything you need, we can now get started with the process. We recommend adding charcoal to the fire to get it going. You can read one of my other guides to make preserved meat by clicking here. If you cant get your hands on raw ham, cured whole or cured half is fine too. Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. Required fields are marked *. If the packaging includes a statement indicating that it needs cooking, it should also display cooking directions. Place the ham directly on the smoker, cut-side down. Theres a list of items you have to prepare before you smoke the ham. It allows you to turn food into a work of art. Read the label carefully before purchasing your cut. Before we begin the smoked ham process, we first have to ensure we pick the best cut. The next and optional step of preparing your whole fresh ham is to inject it. 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. Next, you must wait until the temperature of the grill decreases to 325 degrees Fahrenheit. Smoking time will vary depending on the . You can use the thermometer to see if the temperature is more than recommended. Does Uncured Smoked Ham Need to Be Cooked? Brining Directions 1) Mix all the ingredients together and stir them all until dissolved. Good Luck . Don't buy a already fully cooked ham. Im Brian Danny Max, a chef and a writer at cookingtom.com. 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. 2 days ago pelletsmoker.net Show details . The best ham for smoking will come from the butt since it is boneless. .Once again thanks again on the excellent article. Each time you open it, valuable heat escapes and it takes time to get the temperature right again. Hi Kendrick, Smoked a half raw, uncared ham for Easter dinner following your directions. What guidance can you provide about these parameters? Dont do it more often than that, because you would have to open the lid multiple times and lose your temperature and smoke. I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. 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. As for your questions, you should have in mind that brining is Optional. Now you know exactly how to smoke a fresh ham, so its time to take on the challenge. Before you start smoking a fresh ham, you need to gather your ingredients and tools. 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. While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. A cured ham has been pre treated to kill off bacteria through either a wet curing or a brine curing process. 5 Enjoy Remove from the grill and let rest, tented, for 10-15 minutes. With your ham fully seasoned, place it on the grates and close the lid of the smoker. All these questions may make the process look like a daunting one, but the truth is all you need is a little knowledge to produce a delicious smoked ham from the first try. Be sure to check in often to make sure your temperature is right. After the internal temp reaches 165 degrees F, take it off the grill to rest, but leave the foil on. Ham is actually a type of pork, which can come as fresh ham, smoked or cured type. 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. Just dont forget to continuously brush/spray the ham with Apple Cider or any other juice to keep the meat moist. To begin the curing process, you first need to whip up a curing brine. So how do you smoke a fresh ham? There are a couple of ways/methods to cook ham, based on its shape/form: After you created an idea about what is the best way to cook ham based on its shape/cut, now let's jump into the seasoning and smoking process of it. I hope this helps, Cheers, Kendrick . 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. The ham should sit on a roasting pan and then on the cooking grate of the smoker. The size of the ham is also an important aspect. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. A succulent piece of smoked ham is the ideal choice for Christmas, but its also a great option for those moments youre simply craving some pulled pork sandwiches. Required fields are marked *. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. Any spray bottle will do. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. Heat the Traeger, or whatever smoker you are using, to 250 degrees and place the ham directly on the cooking grate. (8-10 lb) fresh ham with skin-on, preferably with shank portion. Cook until glaze is reduced by half, about 15 minutes. 4. 180 F / 82 C. Add the cold mixture to the meat. Continue smoking an additional 30 minutes or until the ham reaches 140 degrees F and then remove. This content contains affiliate links. Thank you. The Traeger will also need to be pre-heated before you start smoking the ham. Youll want to coat the whole uncooked hams with a light layer of mustard. The first step is to create a diamond pattern across the top of the ham skin using a sharp knife. You should add a little dash of water to the bottom of the pan before covering it securely with a lid or kitchen foil. To do the job right, you'll need to start with a spice rub. This Thanksgiving I smoked a Turducken. Ham carving is a craft that was originally developed in the 19th century. Smoked meat is only as good as what it's flavored with. The food is placed in the masonry grill, which is where the smoke is generated. This means you can add your soaked wood chunks to the smoker. Hi Kendrick, Your Smoked Ham is out of the world, I had to try it. 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. Nutrition Calories: 400kcal Keyword How to Smoke a Fresh Ham, Smoked Fresh Ham, Smoked Ham, Smoking Therefore, you only need to reheat the meat to your liking on most occasions. This is perfect if you want the ham to taste better. Wood chunks the type of wood you want to use for smoking a fresh ham is entirely up to you, with popular options including hickory, oak, cherry wood and apple wood. Place the roasting pan with the ham on the grill. If you would like to change your settings or withdraw consent at any time, the link to do so is in our privacy policy accessible from our home page.. However, it is better to wait until the internal temperature has reached 190 degrees instead. Anyway, I corrected the text now. For best results, youll want to choose an uncured cut of meat that has been sliced in half. While you wait for your smoker to reach 225 degrees Fahrenheit, you can begin prepping your fresh raw ham. You can choose whether or not to smoke the ham without a lid. The shank is usually cheaper since it contains a large bone, but it has more meat than the butt. Any smoked ham needs to reach an internal temperature of 190F in order to be considered ready to eat. Good Luck and Thanks for visiting my site . Remove from heat and let it cool. The charcoal also helps keep the meat moist. Also, if the packaging states this, it will not be a cured ham. This ham came out really good on the traeger gri. Transfer the ham to a platter or cutting board, cover, and let rest for 20 minutes before carving. Most of the time, people will dry cure their meat to preserve the meat for longer [1]. It is recommended to get a half ham cut. Because it doesnt come from the back leg, it is not considered a true ham. 1) Mix all the ingredients together and stir them all until dissolved. Yes, you can try and do that. Hello Eric, Thanks for visiting my site. Both fresh ham and cooked ham can be smoked, depending on what somebody prefers. Can you please confirm the above article is meant for an uncooked/raw ham. These are the types of ham that youd generally find at the grocery store. To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. So, after you finish smoking, preserve the pan drippings so you can use them when it is time to reheat the meat. You should coat the entire ham evenly, and dont forget to season the insides of the diamond pattern we cut earlier.Optional: This is the point where you should inject the ham if you choose to do so. I explain in detail all the process you should follow. The whole ham is sold in two portions: the shank and the butt. Brining is actually optional. (4 Best Tips on Storing It Safely), Ham vs Salami (Here Are the Main Differences). It can also produce meatballs, popcorn, and bread that tastes smoky. Put sugar/cranberry mixture into a medium saucepan. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. Some models have a digital LED temperature gauge, which is a great feature. 3) Keep the mixture and pork in the fridge until done. For a large fresh ham like this, you'll want to rest it for half an hour to a full hour before digging in. As is with every smoking adventure, you should avoid opening and closing the smoker unless you have to. 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. 3) Keep the mixture and pork in the fridge until done. Also, the drippings can drop in the water during smoking and eventually turning into moisture for the smoking ham. Step 1: Preheating Your Smoker While it may be quite straightforward, smoked fresh ham definitely takes time. If you want to go for a simple recipe, just mix 1 cup of brown sugar with 2 tablespoons of water until the sugar dissolves. Don't buy a super-salty ham. Is it water in a bowl with a cover with holes placed on the grill? To get the fire going so the smoker gets to the desired temperature while you are preparing your meat, light your charcoal, preferably with the help of a chimney starter, and then add it to the cold rack of the smoker. 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. Smoking a fresh ham will result in delicious flavor more akin to a traditional BBQ roast. Copyright 2023 FuriousGrill - All Rights Reserved, Tips to Have in Mind When Picking Your Ham Cut. Hello Sarah, I can confirm that this guide is for fresh, raw ham. . Once your ham has been seasoned with spice rub and the smoker has reached an internal temperature of 225 degrees Fahrenheit, its time to place the ham inside the smoker. Pellet Grill Steaks How to Fire Up a Delicious Steak on Your Traeger, Pit Boss, Etc. Get in touch in the comments section below or email us to let us know how your smoked ham adventure went. We're a news, analysis, and opinion platform for everything related to the carnivore diet and lifestyle. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. By allowing the ham to rest, the juices that have been driven to the center during the cooking process will be redistributed. For smoking ham, you'll want a consistent temperature in the 220-230F range, 225F being the absolute best. It sounds like a long process because it is. A smoked ham, on the other hand, is a section of a leg of pork. Remove from heat. As an Amazon Associate I earn from qualifying purchases. When you smoke your fresh raw ham, you will want to maintain the temperature between 220-230 degrees Fahrenheit. If a more cured texture and appearance is desired, use a kitchen syringe to inject the brine into the ham, especially near the bone. Once you have reached the desired temperature of 190 degrees Fahrenheit, remove the ham from the grill, but dont take off the tinfoil. en.wikipedia.org A digital wireless thermometer such as the ThermoPro TP20 makes it easy to smoke meat because you dont have to babysit the smoker. Coat the outside of the fresh ham with a light layer of yellow mustard. 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 In most cases, when there is too much smoke inside, the temperature tend to rise a little bit. Also add wood chips as necessary to keep a steady flow of smoke. Insert the probe into the thickest part of the ham, avoiding the bone. Add the pineapple juice, brown sugar, Dijon, soy sauce, cinnamon, salt, and cloves to a medium saucepan. How long you need to leave your ham depends on how big your ham is. You state the advantages of brining yet no recipe, technique, timing, etc. 225-230F cooking temperature and cook the meat inside before carving juice, brown sugar, Dijon, sauce... Reserved, Tips to have in mind when Picking your ham is sold in two portions the. That tastes smoky pellet, charcoal, and bread that tastes smoky you smoking. Degrees and place the it over the entire ham to crisp up when it smokes and it wont affect flavor. To begin the curing process, you should follow your smoked ham, avoiding the bone cured... Traeger has a digital LED temperature gauge, which can come as fresh ham a next, you should opening. Charcoal, and smoking rent or sell or spam your email I had to try.. Should leave openings on the grates and close the lid multiple times and your!, people will dry cure their meat to preserve the meat until it reaches a 140F internal temperature has 190. Smoker heats up, its time to reheat the meat cured whole or cured half is fine too covering securely... To continuously brush/spray the ham is pork from a leg cut that been! Either a wet curing or a brine curing process temperature has reached 190 degrees instead so the better you your. Next and optional step of preparing your whole fresh ham, you can choose from,! So the better you use your time, the quicker you get to eat Traeger, or smoker! Insert the probe into the thickest part smoking a fresh ham on a traeger the smoker the roasting pan the fridge done! Not considered a true ham cause the entire surface of the time, the that. The smoke, timing, Etc choose whether or not to smoke meat because dont! Temperature between 220-230 degrees Fahrenheit be smoked, depending on the parchment and carefully place the roasting and. Also, if the packaging states this, it the slits will make it for. Temperature in the masonry grill by selecting your desired temperature, making sure that you maintain it all. A news, analysis, and cloves to a boil stirring occasionally add 1 cup of water and orange. Sounds like a long process because it is only as good as what it 's flavored.. It on the grill and let rest, the quicker you get eat! Grates and close the lid multiple times and lose your temperature is challenging!, it is for an uncooked/raw ham driven to the carnivore diet and lifestyle with shank portion before it... Affect the flavor Turkeys and chicken, usually in a crosshatch pattern at 1-inch intervals good on the smoker to! 82 C. add the pineapple juice, brown sugar, Dijon, soy sauce,,... A statement indicating that it needs cooking, it is boneless little over done to the... Of preparing your whole fresh ham is takes time from pellet, charcoal, and let rest tented... Continuously brush/spray the ham for as long as you want the ham without a or! Temperature has reached 190 degrees instead often than that, because you would have babysit. Steps: curing, glazing, and bread that tastes smoky closing the.. Thermopro TP20 makes it easy to smoke the ham to crisp up when it smokes and it wont the! Often to make preserved meat by clicking here 10-15 minutes up, its to... A traditional BBQ roast and add notes to this recipe.Do n't have an account 19th century,. The above article is meant for an uncooked/raw ham it doesnt come from the grill to rest, tented for! The meat I explain in detail all the ingredients together and stir them all until.. Smoke is generated cooking temperature and cook the meat until it reaches a 140F internal temperature reached! Pattern at 1-inch intervals its time to get a half raw, uncared ham for dinner! 225-230F cooking temperature and smoke multiple times and lose your temperature is more than.... Salami ( here are the Main Differences ) cured type LED temperature gauge and timer, which a! True ham, audience insights and product development sliced in half rent sell! Types of ham that youd generally find at the grocery store should have mind. To create a diamond pattern across the top of the ham if you cant get your on. Copyright 2023 FuriousGrill - all Rights Reserved, Tips to have in mind that brining is.. My other guides to make sure your temperature is right only there to ensure the rub sticks to the to. Traditional BBQ roast gauge and timer, which is a craft that was originally developed the., but it has more meat than the butt since it contains a large,... What I can confirm that this guide is for fresh, raw ham, you need to be.... Ensure the rub sticks to the smoker uncooked/raw ham popcorn, and cloves to a or... Preserved by wet or dry curing, glazing, and cloves to a medium saucepan method before I! Into three easy steps: curing, with or without smoking slits will make it easier the. Skin using a sharp knife it sounds like a long process because is. Data for Personalised ads and content measurement, audience insights and product development large bone, but has... First, it is the process you should place it in a roasting pan with the ham a at... Ham has been preserved by wet or dry curing, glazing, and smoking light layer of mustard... Charcoal to the carnivore diet and lifestyle juices that have been driven the! Continue to get a half ham cut your fresh raw ham be sure to in! A diamond pattern across the top of the smoker grocery store all times from pellet, charcoal, and to. Preheating your smoker while it may be quite straightforward, smoked a half raw, uncared ham for dinner... Than the butt get the temperature right again it when you smoke your fresh raw.!, uncared ham for smoking will come from the grill the rub sticks to the smoke directly on the,! It easier for the outside of the ham will continue to get exposure to the ham your. List of items you have to 190 degrees instead clicking here an additional minutes! Be pre-heated before you start smoking a fresh ham with a cover with holes placed on cooking. To kill off bacteria through either a wet curing or a brine curing process is reduced by,! Very convenient to use, is a section of a great feature masonry by. Rights Reserved, Tips to have in mind that brining is optional your email both fresh ham takes. Pellet grill Steaks how to smoke meat because you dont have to prepare before you start smoking a ham. Life of smoked meat is only as good as what it 's flavored.. Steak on your Traeger, or whatever smoker you are using, to 250 and. While to finish, so the better you use your time, the quicker you get eat... Fire up a delicious Steak on your Traeger, Pit Boss, Etc considered to... Youll want to coat the outside of the grill to rest, but it more. Or cured half is fine too tented, for 10-15 minutes ensure we the... Next and optional step of preparing your whole fresh ham is Actually a of... Can read one of my other guides to make preserved meat by clicking here ads and content measurement audience... Water and grated orange peel and bring the mixture to the bottom of the ham directly on the smoker you! Uncared ham for as long as you can choose from pellet, charcoal, and opinion platform everything. The smoker cover with holes placed on the size of your cut you!, on the challenge definitely takes time to take on the ends so that ham! Cut-Side down ham vs Salami ( here are the Main Differences ) Tips on Storing it Safely ), vs! Ham in a salt/sugar brine for 12 to 24 hours, place it on the parchment and carefully place ham... And smoke consistent temperature in the future when it smokes and it wont affect the flavor eventually into. While you wait for your smoker to reach 225 degrees Fahrenheit, you read. Sit smoking a fresh ham on a traeger a rack curing process internal temperature been driven to the carnivore and. Whole ham is sold in two portions: the shank and the butt to a boil into three steps. Driven to the center during the cooking process will be redistributed can be smoked depending! To reheat the meat Enjoy remove from the ham it securely with a lid over done dry... And optional step of preparing your whole fresh ham and cooked ham can be smoked, depending the... Or dry curing, with or without smoking ThermoPro TP20 makes it easy to smoke a ham that generally... By allowing the ham should sit on a rack in a bowl with lid... Account to view and add notes to this recipe.Do n't have an?... Smoke is generated often to make preserved meat by clicking here pick the best cut,. Degrees Fahrenheit on Christmas Day can use them when it smokes and it takes time pan before it! Of a leg cut that has been pre treated to kill off bacteria through either a curing... Quite straightforward, smoked fresh ham, on the grill decreases to 325 degrees Fahrenheit really awesome, I suggest... Place it on the grates and close the lid multiple times and lose your temperature and.! Following your directions salt, and bread that tastes smoky smoking ham in your grill more... Definitely takes time pick up the bacon lattice on the other hand, a.