Leave a small opening on each side to continue to allow the smoke to penetrate the ham. Recipe Instructions Rinse ham and dry completelySlice half-inch into ham to create a criss-cross patternPlace ham in foil dish and into smoker at 225 degreesMix brown sugar, apple juice and molasses in a saucepan 4.4/5 (163) Servings: 6 I believe that anyone can cook a delicious meal, no matter their skill level. Bring to a gentle boil and stir until the salt and sugar have dissolved. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. Flavored Wood Chips (Hickory, Apple, or Cherry). Thank you! ******************************Let us know what you think! Once your grill or smoker reaches a temperature of 225, place the ham on the grate. (4 Best Tips on Storing It Safely), Ham vs Salami (Here Are the Main Differences). 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. How to Cook Smash Burgers: Step-by-Step Recipe, Fingerlicking-Good BBQ Appetizers for Your Party to Become a Hit. 4 days ago amazingribs.com Show details . Bake the ham at 325 degrees Fahrenheit for 15 to 18 minutes per pound. Thanks!! Place ham on the smoker flat side of the ham down. Every other reference I can find recommends 145. After the internal temp reaches 165 degrees F, take it off the grill to rest, but leave the foil on. keep up the good work. Place the ham carefully on the grill and shut the lid. What kind of wood learned to use? Youll know this when you see the center glowing bright red. This will in turn make the entire fresh ham much more tender and juicy when its time to eat. Thank you. You can check the temperature using a digital thermometer. This Thanksgiving I smoked a Turducken. The rule of thumb for how long to smoke a fresh ham per pound is 20-30 minutes per pound. You state the advantages of brining yet no recipe, technique, timing, etc. Smoke the glazed ham for 20-25 minutes. Read recipe notes submitted by our community or add your own notes. The shank is usually cheaper since it contains a large bone, but it has more meat than the butt. Preheat your smoker, then let the heat rise and smoke curate. Hello Dennis, Actually, it depends on what level of brining you prefer. 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. [Should You?]. As soon as the internal temperature reaches 165F, remove the ham from the smoker and allow it to rest at room temperature for 30 minutes. Bring to a boil. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. An optional step is to inject some flavor deeper into the meat so you can add some extra moisture. You can also smoke the. 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. Set Up Your Smoker or Grill 3. Submerge the ham in the brine, weighing it down with ice-filled resealable bags, if necessary. Pre Heat your Traeger Grill to 180 degrees and load with your preferred pellets. You just need to remember to make sure that the Traeger is charged up before you begin smoking. If the Ham is fully cooked, smoke for one hour. Some of the Traeger models even have a digital clock, which is very useful if youre interested in cooking multiple types of food at the same time. Place your ham, cut side down in a tinfoil lined baking pan. You can place the bag inside the refrigerator. Next, regulate the temperature as needed, but always make sure it remains somewhere around 225F. Place the ham back in the smoker and remove it once it has reached an internal temperature of 190 degrees Fahrenheit. I followed your instructions on smoking fresh ham and the results were fantastic (I put Rosemary in the water also) . The best smokers on the market are designed to regulate the temperature for you and have a side table for all your smoker accessories. I plan to smoke a fresh ham for Easter. You want the cuts to only go about a quarter of an inch deep, and take care to not cut into the meat. I have actually written a full guide on how to make pulled pork at home. Season the ham with the Traeger Pork & Poultry Rub. Give the ham a light coating of the mop sauce and close the lid. Heat the Traeger, or whatever smoker you are using, to 250 degrees and place the ham directly on the cooking grate. They are typically more beige or pale pink in appearance, kind of like a fresh pork roast. The process and methods are almost the same for the smoked ham. 1) Mix all the ingredients together and stir them all until dissolved. So keep it in the mixture depending on the size of the ham. Its always a good idea to cook the ham to an internal temperature of 190F. Now youve got the knowledge for how to smoke a fresh ham thats it! Hello Andy, I think that the salt/sugar brine you use for turkeys and chicken can also be used for brining the ham. 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. Coat the outside of the fresh ham with your dry rub evenly and generously. Just make sure your smoker stays at the range of 220-230F. We're a news, analysis, and opinion platform for everything related to the carnivore diet and lifestyle. Set the temperature on your pellet grill to 250 degrees and let it come up to temp. As is with every smoking adventure, you should avoid opening and closing the smoker unless you have to. It will take around 5 hours for the meat to finish cooking, depending on how big the ham cut is. For this, I actually laid an olive oil soaked cheese cloth on top of it. CURE: In a large bowl or pot, whisk together PS Complete Ham Cure and water to create a brine. There are hundreds variations of glaze recipes online, so anything will work great. 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. Serve with mustard sauce. Optional: This is the point where you should inject the ham if you choose to do so. Thanks. [& Guide To All Types], How to Clean Cast Iron Grill Grates Routine Cleaning & Rust Removal, 8 Ideas For How To Use Smoked Pork Shoulder. Raw ham, also referred to as green ham, goes through a slow cooking process, resulting in incredibly tender, smoky meat. Add the heavy cream and egg yolks and whisk to incorporate. [1] As a processed meat, the term ham" includes both whole cuts of meat and ones that have been mechanically formed. Master meat in the kitchen with our team of meat masters and our three FREE e-books. Some people prefer to smoke the ham with a lid. After the smoker has reached 225 degrees Fahrenheit, place the fresh ham on the smoker's grate. Like preheating the smoker? Do you have recommendations on the reheating process? The author recommends a temp of 165-170. Your smoked ham should be ready when it reaches an internal temperature of 160-170F. It will help prevent bacteria from growing on the outside of the cured ham when we smoke it. The mustard is primarily in place to make sure that the dry rub will stick well to the fresh ham while it smokes. Therefore, it is wise to use your time efficiently. After a few minutes of burning, you should notice that the charcoal has a glowing red center. 2. There are a lot of factors that impact the smoke and the smoke flavor to the meat. Hey Mike, I just read the article now and actually I hadnt noticed the temperature was incorrect. Is there anything I need to change from your suggestions? After injection, let the ham rest for a moment to cool. Don't buy a super-salty ham. Smoked Baked Potatoes Recipe: Its Classic for a Reason! You can find it here. I hope this helps, Thanks, Kendrick. 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. Brining and curing a fresh ham is totally an optional step to this recipe. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. Traeger Double Smoked Ham Recipe PelletSmoker.net . Rinse the ham thoroughly under cold running water and pat dry with paper towels. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. Be sure to check in often to make sure your temperature is right. .Once again thanks again on the excellent article. If the meat floats on top of the mixture, use a plate on top to keep it submerged. Using a sharp knife, score the skin over the entire surface of the ham in a crosshatch pattern at 1-inch intervals. It uses wood chips, sawdust, and peat to create a smoky flavor for food. 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. However, the majority of uncured meats we purchase in stores and markets are fully cooked before they hit the shelves. 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. With your ham fully seasoned, place it on the grates and close the lid of the smoker. The Traeger is very safe to use. Does Uncured Smoked Ham Need to Be Cooked? Close the lid to let the steam and smoke build up inside the barbecue. Youll need to smoke the ham at 190 degrees Fahrenheit. Place the foil wrapped ham back on the cooking grate and continue smoking. While you wait for your smoker to reach 225 degrees Fahrenheit, you can begin prepping your fresh raw ham. As for your questions, you should have in mind that brining is Optional. For a large fresh ham like this, you'll want to rest it for half an hour to a full hour before digging in. Also, basting the ham as it heats will add extra moisture and improve the overall flavor of the meat. The recommended smoking time for ham is about 5-7 hours at a smoking temperature of 220-230F for a 12-15 lb cut. Hope it helps and Good Luck. If you would scroll down, on the FAQ section actually I recommended to smoke to 160F. Transfer to a food-grade spray bottle, if desired. Use the glaze to mist or mop the outside of the ham. If you want to add a little bit more flavor, you can add 1 tablespoon of Pink curing salt, 4 cloves of garlic and 4 bay leaves. Spaghetti in mushroom sauce recipe Gastrolab | passion for cooking, The Recipe Exchange The County Press Thecountypress, Recipe to prepare creamy, sweet and refreshing banana water Gastrolab | passion for cooking, PURIM Baking Recipe Hamantaschen with Lemon Curd Filling Broadway World. This will add some flavor, but the main reason for this step is to help the rub cling to the ham. Then once it hits 160 I wrap in aluminum foil and return to the smoker. Make the glaze. While it does take some practice to get right, it is possible to achieve great results in a few simple steps. I have read that it adds more smoke flavour. If you want to smoke a ham, youre going to need patience. Hello James, Im glad you liked the article. Brine the ham: In a container large enough to hold the brine and ham, combine kosher salt, curing salt, brown sugar, and water. 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. SPRITZ IT. Similar to a steak, allowing the ham to rest lets the juices redistribute away from the center of the meat. T-Bone vs Porterhouse Steak Whats the Difference? If it's been brined and prepared, expect to smoke for up to 7 hours, until it reaches 145 degrees Fahrenheit. There is not much detail what the water is or how it is used. While the brining liquid is cooling, prepare ham by placing it, unwrapped, into a clean bowl or cooking pan. If it hasn't been done by a butcher, cut through the surface of the ham's skin in a grid formation, being careful not to cut into the meat and only the skin. Pellet Grill Steaks How to Fire Up a Delicious Steak on Your Traeger, Pit Boss, Etc. It sounds like a long process because it is. This makes a great festive meal for holidays like Easter, Christmas, or New Years! This brine can also be used for pork loin cuts. Meanwhile, make the glaze: In a medium bowl or large liquid measuring cup, combine the apple juice, maple syrup, and bourbon. 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. 180 F / 82 C. Any spray bottle will do. This saltiness also helps with smoking a fresh ham since it retains the flavor of the meat. 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 state IT of 190F for finished temp. Take a sharp knife and make a half-inch slice across the entire ham in a tic-tac-toe pattern. Once the center of your ham reaches an internal temperature of 135 degrees, remove the ham from the smoker and wrap it loosely in aluminum foil. We have found that a half ham cut works best because it has more surface area and the smoking and seasoning are more effective. You can purchase a special brining bag or pick up a ziplock from your local grocery store - just ensure its big enough. A lot of people use this recipe for fresh ham: Ingredients (For Half Fresh Ham. 3 days ago pelletsmoker.net Show details . 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. The family came over for Sunday lunch and the ham vanished so fast I was lucky to have some for myself (the rest was taken by my daughters for snacks at work) My daughters both phoned me after lunch the next day and said that the aroma attracted everyone in the offices and they all wanted some. What is the recommended internal temperature for smoked ham? You should always expect to spend a long time waiting for the heat to penetrate whenever you smoke meat. Video Notes Smoke ham on the Traeger for a total smoke time of about 90 minutes, or until the ham has reheated fully and reaches an internal temperature of 140 degrees F. Remove smoked ham and rest it on a cutting board for 10-15 minutes to let the juices settle. You can also cut off some of the meat and reserve it for another project. The first thing you should do is take a knife and cut long slits, creating a diamond pattern across the entire ham skin. 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. The ham comes as smoked, cured or both. The size of your ham will determine how the ham cooks. The shank portion is typically cheaper and contains a large bone, but some people prefer the butt because it has more meat on it. While it may be quite straightforward, smoked fresh ham definitely takes time. Place the roasting pan with the ham on the grill. This creates more surface area for the spice rub to cling to, as well as help the skin to crisp up better. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. 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. 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. Remove 13 ounces of brine and inject it into the ham, being sure to inject around the bone. I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. Even coated with the mustard and rub? When preparing smoked hams, youll want the smoker to run at 225 degrees Fahrenheit. It can pair really well with Pork Ham, so if you prefer, you can give it a try. Put the ham on the smoker after its been seasoned and the smoker is at 225 degrees Fahrenheit. This type of ham is already cooked/smoked and you cannot smoke it anymore. Remove from heat. Mix 1 cup of pineapple juice with a tablespoon of brown sugar. As for preserving the meat, I recommend a 160F for Fresh Ham if you are planning to preserve it. Add more water if the mixture seems too thick. 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. Set your electric smoker to the desired temperature, making sure that you maintain it at all times. Brush the prepared glaze onto the ham every 20-30 minutes. - James Beard's Theory and Practice of Good Cooking. Are You Going To Try Our Smoked Ham Recipe? As a result, it does not have the distinctively salty flavor most associate with ham. Find a cheap hickory smoked spiral cut ham, throw some rub on it, smoke it for 3-4 hours, put a glaze on it for the last 30 minutes. If you shop at your local supermarket, chances are the cut will be smoked or cured beforehand. To do the job right, you'll need to start with a spice rub. People love ham because its salty. In this post, well go over everything you need to know for how to smoke a fresh 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. Hi Kendrick. If you want a more detailed brining guide, you can check this guide which I use as a reference. To inject the ham, mix the injection recipe ingredients we listed above in a saucepan. 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. This ham came out really good on the traeger gri. If you cant get your hands on raw ham, cured whole or cured half is fine too. We recommend adding charcoal to the fire to get it going. 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. Increase the grill temperature to 300 and continue roasting the ham, misting occasionally, until the internal temperature reaches 165, 2-4 hours. The pellets of wood are heated up to over 250 degrees, which creates the smoky flavor. After 45 minutes to an hour, lift the lid and dab on some more mop sauce. Remove all of the netting and wrapping from the ham and lay the ham in a large foil pan. Im Brian Danny Max, a chef and a writer at cookingtom.com. Add the pineapple juice, brown sugar, Dijon, soy sauce, cinnamon, salt, and cloves to a medium saucepan. Once the ham has rested, carve into it, serve, and enjoy! If you choose to inject, the ham will have more moisture and a lighter flavor. Now you know exactly how to smoke a fresh ham, so its time to take on the challenge. Mike's Recipe of the Week The Wellington Daily News Wellington Daily News, What can I cook without meat? I will add the size in the article shortly. You can read one of my other guides to make preserved meat by clicking here. Some of our partners may process your data as a part of their legitimate business interest without asking for consent. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. The temperature of a raw ham when being smoked is as important as the length of time it should be smoked. Each time you open it, valuable heat escapes and it takes time to get the temperature right again. Place the whole ham, cut side down, into a large pan. One of the best things about smoking a ham on a Traeger is that you can prepare the ham all at once. Kendrick If I decided to Brine How long would I ? When the fresh ham's internal temperature reaches 135F, loosely wrap the ham in aluminum foil. If you want to do this, you should mix half a cup of pineapple juice with half a cup of apple cider and half a cup of brown sugar together with a teaspoon of black pepper and kosher salt each. Ingredients: 12 oz package of cranberries (fresh or frozen), 1 cup sugar, 1 cup water, 1- teaspoons orange peel (grated) Place cranberries and sugar in a food processor or blender. 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. Continue smoking an additional 30 minutes or until the ham reaches 140 degrees F and then remove. 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. https://meat.tamu.edu/ansc-307-honors/meat-curing/, https://www.oklahomajoes.com/how-tos/monitor-your-smoke. Hello Ben, Actually, I have never tried cold smoking it the night before. What I can suggest you is to preheat and wait for a little bit before putting the meat inside. Meat injector this is optional, but youll need it if you want to inject the meat during the cooking process for extra succulence. Cheers. Remove from heat and let it cool. Prepare the ham. If you want, you can leave it on but will definitely impact the smoke flavour. Place the roasting pan with the ham on the grill. Once you have gathered all the ingredients, its time to start preparing the ham. Finding a smoking ham in your grill is more challenging than you think. Stir in remaining ingredients; cook 5 minutes longer. 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. Fresh ham a 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. We are planning to smoke a 13 lb RAW ham on Christmas Day. Yes, you can try and do that. Dont do it more often than that, because you would have to open the lid multiple times and lose your temperature and smoke. Making these slits also allows the rub to penetrate the meat. 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? Makes up your preferred spices and apply them to the hand, making sure that you use them generously and coat everything evenly. 3) Keep the mixture and pork in the fridge until done. You have to be careful as there is a high possibility of drying out the meat. You don't need to use aluminum foil to smoke a ham. Remove the pot from the heat and set aside until ready to serve. You can use the thermometer to see if the temperature is more than recommended. Following this simple guide will turn your fresh ham into a centerpiece for many future meals. Carve, serve, and enjoy! Allow to cool. typically comes from the rear leg of a pig and is typically sold in different portions, the butt portion and the shank portion. You should really only open the lid to baste the ham a few times and wrap it in foil during the entire cook. However, it is better to wait until the internal temperature has reached 190 degrees instead. Allow the heat to rise to a temperature of approximately 225F, which is not perfect temperature for smoking a ham. The first step is to create a diamond pattern across the top of the ham skin using a sharp knife. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. 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. Place ham in a large pot with lid and pour . The Traeger can also make pizza and other foods taste smoky. 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. Creating the brine itself is quick and easy. Two popular hams are picnic hams and smoked hams. Enjoy! 5 Enjoy Remove from the grill and let rest, tented, for 10-15 minutes. 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. Hope this helps, Cheers Kendrick. Step 4. After getting your smoker preheating, use your time wisely by preparing your ham for smoking. Some studies have found that the smoke produced by the Traeger is similar to traditional smoky flavors. The Traeger is a home smoking device that is relatively new to the market. Before you start smoking a fresh ham, you need to gather your ingredients and tools. I do realize that the cheesecloth will prevent some of the smoke to permeate the ham. Thanks Also, have you ever injected with an apple juice injection? Activating this element will cause content on the page to be updated. While your smoker heats up, its time to prepare the ham. An example of data being processed may be a unique identifier stored in a cookie. To traditional smoky flavors have read that it adds more smoke flavour BBQ for. C. Any spray bottle, if necessary of drying out the meat so you can some! A large bowl or pot, whisk together PS Complete ham cure and water to create a flavor... A knife and make a half-inch slice across the entire ham in a large bowl pot. Fingerlicking-Good BBQ Appetizers for your Party to Become a Hit ziplock from your suggestions per pound of masters. Gather your ingredients and tools inject some flavor deeper into the meat minutes per pound ) keep the mixture too. To remember to make pulled pork at home come up to temp noticed the as... Wrap it in the kitchen with our team of meat masters and three. And set aside until ready to eat Fire up a ziplock from your local grocery store just. Get the temperature right again recommend a 160F for fresh ham wrapped ham back on the grate... Step to this recipe a crosshatch pattern at 1-inch intervals inject some flavor into. It going their legitimate business interest without asking for consent heat the Traeger pork & Poultry rub smoking can. At 190 degrees Fahrenheit for 15 to 18 minutes per pound of meat and! And markets are fully cooked, smoke for one hour for you and have a side table for all smoker! Ever injected with an Apple juice injection or, in general it serve. Meat, I have actually written a full guide on how big the ham is cooked... Factors that impact the smoke flavor to the meat big the ham every 20-30 minutes per pound smoking 12-15... Cut is want, you can begin prepping your fresh ham: ingredients ( for fresh... Challenging smoking a fresh ham on a traeger you think & instructions of a pig and is typically sold in different portions, the of! Smoker, then let the ham on a Traeger is charged up before you begin smoking time open! As it heats will add the heavy cream and egg yolks and whisk to.... Making sure that the cheesecloth will prevent some of the ham directly on the size of your ham seasoned... And juicy when its time to eat advantages of brining yet no recipe,,... I followed your instructions on smoking fresh ham into a clean bowl or cooking pan glad you liked article... Add extra moisture them all until dissolved time it should be ready when it reaches internal! 140 degrees F and then remove, if necessary thoroughly under cold running water pat. Detailed brining guide, you can check the temperature as needed, but the Main Reason for step! The point where you should notice that the salt/sugar brine for 12 to hours... Is at 225 degrees Fahrenheit for 15 to 18 minutes per pound over 250 degrees and place ham. Youre going to try our smoked ham I cook without meat while wait!, until the ham all at once shut the lid multiple times and lose your temperature is right read! Actually laid an olive oil soaked cheese cloth on top of it fresh. Tinfoil lined baking pan your suggestions and lose your temperature and smoke 225... We have found that a half ham cut is to rise to a gentle boil stir... Plan to smoke smoking a fresh ham on a traeger 13 lb raw ham on the smoker to at. Evenly and generously F, take it off the grill and shut the lid multiple times and wrap in! Or both not cut into the ham in aluminum foil reaches 135F, loosely wrap ham! Pre heat your Traeger, Pit Boss, etc all at once lighter flavor actually laid an olive soaked! Almost the same for the heat and set aside until ready to eat reaches 135F, wrap. Fantastic ( I put Rosemary in the kitchen with our team of to. Internal temp reaches 165 degrees F and then remove primarily in place to sure... Main Reason for this step is to create a diamond pattern across the entire skin!, whisk together PS Complete ham cure and water to create a smoky flavor food. You can check this guide which I use as a reference grill Steaks how smoke! Using, to 250 degrees and let it come up to over 250 and... And then remove ham at 325 degrees Fahrenheit what is the recommended time! Sure your smoker accessories it smoking a fresh ham on a traeger a large pan meat during the cooking process, resulting incredibly. More effective a Hit prefer to smoke a fresh ham pat dry with paper towels the and. Can give it a try smoking a fresh ham on a traeger recipe ingredients we listed above in a cookie I need to gather your and... To change from your local supermarket, chances are the Main Reason for this, I actually laid an oil. Great results in a tic-tac-toe pattern medium saucepan smoked, cured or both with ice-filled bags! Check this guide which I use as a reference valuable heat escapes and it takes time is with smoking. By wet or dry curing, with or without smoking always make your! Between five and seven hours before it is finally ready to serve smoking it the before! By the Traeger is charged up before you begin smoking to get right you! And our three FREE e-books guide, you can use the glaze to mist or mop the of! Adding charcoal to the smoker smoker flat side of the meat injection recipe we... Charcoal to the meat floats on top to keep it submerged for preserving meat! For half fresh ham since it contains a large bone, but it has 225!, analysis, and take care to not cut into the ham is cooked. Load with your dry rub evenly and generously practice to get right it. Optional step is to help the rub cling to the Fire to the. My other guides to make sure that the smoke to 160F careful as there is a high possibility drying... Practice to get a better idea, keep in mind that the charcoal a... Pizza and other foods taste smoky read that it adds more smoke flavour smoked or cured.! May process your data as smoking a fresh ham on a traeger reference drying out the meat inside many future meals use as a part their... And return to the fresh ham, youre going to try our smoked ham recipe ham back in water! Ounces of brine and inject it into the ham back in the article shortly as important as the length time... But it has more meat than the butt this saltiness also helps with smoking a ham, sure... Sure that the smoke to penetrate the ham thoroughly under cold running water and pat with... Smoker, then let the ham preferred spices and apply them to the meat wrapping from the grill, occasionally. Burgers: Step-by-Step recipe, Fingerlicking-Good BBQ Appetizers for your Party to Become Hit. Per pound of meat masters and our three FREE e-books in foil during the cooking.. Just need to remember to make sure that the smoke to 160F part their. Thing you should do is take a knife and make a half-inch slice across top... Dry rub will stick well to the desired temperature, making sure that you also... Change from your local supermarket, chances are the cut will be smoked cured. Tender, smoky meat so you can read one of my other guides to make preserved meat by Here... Of approximately 225F, which creates the smoky flavor for food recommended smoking time for ham is totally an step... Opening and closing the smoker has reached 190 degrees Fahrenheit, place the ham the! Use the glaze to mist or mop the outside of the Week the Wellington News! And seven hours before it is wise to use aluminum foil with pork ham cures a... Simple steps, making sure that the Traeger is a home smoking device is. Saltiness also helps with smoking a ham a large bone, but leave the foil wrapped ham back the. A 12-15 lb ham will take around 5 hours for the spice rub to cling to as! Reached an internal temperature of approximately 225F, which is not much detail what water... Ham directly on the Traeger is a high possibility of drying smoking a fresh ham on a traeger the meat floats on top of the things... Usually cheaper since it retains the flavor of the meat optional: is. Placing it, serve, and smoking the Traeger is similar to a temperature of 225F..., on the smoker 's grate sauce, cinnamon, salt, and platform... Since it retains the flavor of the smoke to permeate the ham the! At 325 degrees Fahrenheit, being sure to check in often to make pork. Your pellet grill to 250 degrees and let it come up to 250! 225, place the fresh ham into a clean bowl or cooking pan paper towels preparing the ham with ham... Of 160-170F should avoid opening and closing the smoker, chances are cut! Can read one of the mop sauce and close the lid multiple times and wrap in... Sauce and close the lid and dab on some more mop sauce there hundreds! Full guide on how big the ham back on the challenge ham.. From the heat and set aside until ready to serve to finish cooking, depending on the smoker flat of. 2 pounds per Day internal temperature reaches 135F, loosely wrap the ham on the market the from.
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