smoking a ham

The last item will be pineapple rings to accompany the protein and starch. We are not curing a raw ham in the smoker because that would require some alchemy using the proper salts, sugars, and possibly nitrates. Remove the tough outer skin. Any of these will work for this recipe. You do not have to worry about adding too much. After the first two hours, I recommend you take your glaze mixture and baste your ham. Mix up your curing brine. Feel free to modify to your liking. Place the water in the pan at the bottom of your smoker. Place the digital thermometer in the thick portion of the ham. After reading Forum posts on smoking a Ham on a wood pellet smoker-grill I decided to practice to see the results for myself. Return the ham to the hot smoker and cook until the internal temperature reaches 140°F and the glaze is dark but not burned. The ham was sweet and salty. Open the top … Place the ham in the lower section of the smoker, allowing room for the sides on the racks above. Preheating your smoker while you prepare your ham is an … This is completely different from the pink version we had at Easter. Total time:4 hour – Prep time:1 hour – Smoke time:3 hour – Serves:16 people Author: Nick. Allow the juices to drip onto the ham. More information at http://www.smoking-meat.com 2. Preheat the smoker to 250°F. Keep them in a warm oven until the ham is finished, if necessary. Once smoking is completed, they are stored in the smokehouse for days for the flavors to permeate the meat thoroughly. Remove pre-cooked ham from packaging and apply rub. Pat it dry with paper towels. Since the ham is a ready-to-eat ham, it just needs to be warmed before eating. Instead of being rubbed with salt and sodium nitrite, they are submerged in a curing brine for about a week. Recipes follow. Let’s start by smoking the ham with a sweet and spicy glaze in a Masterbuilt Electric Smoker. Don’t forget to add a salad or some green beans to complete the meal. To begin, start preheating your smoker early on so you waste as little time as … Place the ham on the top rack of smoker, fat-side up. 1 whole pineapple (or store bought rings). Smoking a ham might seem complicated, especially if you are getting started. To make it, you’re gonna need about 3-1/2 days. For years I have always just reheated fully cooked Hickory Smoked Hams in the oven or an 18-Qt Roaster Oven at 350ºF for 15-20 minutes per pound. Place them in the pan and coat evenly with EVOO, salt, and pepper. This should take an additional 60 to 90 minutes (approximately 2-1/2 to 3 hours). 5. In this article we will explore smoking a pre-cooked ham that does not need to be tended to all day. An internal temperature of 140F is a perfect serving temperature. This should take an additional 60 to 90 minutes (approximately 2-1/2 to 3 hours). Be generous. In this post, we’ll go over everything you need to know for how to smoke … 3. Serve up. Let it smoke at 180 for 3 hours. You will need to check at 60 minutes. The color of a pre-cooked ham is pinkish purple, usually with a sweet glazed baked on. 1. Please note that these portions of ingredients are for an approximate 18 lbs of pork leg. This may take 60 to 90 minutes, depending on the size of the ham. This may take 60 to 90 minutes, depending on the size of the ham. Some hams are cured with sugar and salt. I have yet to try this, but I am pretty sure you could cook a green bean casserole in your smoker. But for those who want … They are typically more beige or pale pink in appearance, kind of like a fresh pork roast. Return the ham to the hot smoker and cook until the internal temperature reaches 140°F and the glaze is dark but not burned. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker’s coals. Combine the dry spices (don't use the brown sugar here) and season the entire surface of the ham. I call this double smoked ham because technically the ham was pre-smoked when we purchased it, so you smoke it again on your grill. Remove the ham from the smoker at 130°F and completely coat it with the glaze using a pastry brush. My Traeger Smoked Ham is going to feed your whole family for days and be the star of your Easter or Christmas table. You will want to place your potatoes and pineapples in the smoker right after the glaze goes on the ham. Put ham in foil pan and on smoker for two hours. Place the rings on the rack directly above the ham. But, aside from learning how to smoke a fresh ham, I will also teach you how to preserve your ham. Then put the glaze and potatoes in for the remaining 2 1/2 hours to reach 140. Smash each one just to break the skin. Place the pineapple rings in a bowl and coat them lightly with the maple syrup. Required fields are marked *. Here is a recipe for Green Bean Casserole straight from the source that invented it in 1955, Campbell’s. While the ham is smoking, prepare your glaze by whisking together and simmering the other ingredients in a saucepan until just slightly thickened so it will stick to a pastry brush and the ham. How to cure raw ham. Place the digital thermometer in the thick portion of the ham. I then inject the brine into the large muscle groups at least once a day, to make sure they’re saturated. Place the ham, flat side down, on the lined sheet pan. Prepare the smoker. Check them with a fork for tenderness. My mother used the bone and any leftover ham to make split pea soup and her favorite layered ham, cheese, and potato casserole the following day. Smoking the raw ham at the recommended temperature is exceptionally crucial. Prep Glaze – The first thing you want to do is prepare you honey glaze, so grab a saucepan and combine … This recipe will easily serve 6 to 8 people with leftovers. Place the ham in a large 12 inch cast iron skillet. The easy maple glaze goes on at the end, and this simple ham recipe is double-smoked … of ginger and 1/2 tsp. Every Christmas Day my brother-in-law bakes an entire bone-in fresh ham. And, if you are a smoked ham enthusiast, you will soon run out of space to smoke your ham: it will be too full. It just helps the glaze to stick better and infuse into the ham. All that’s left now is to put your ham on the smoker. Cut the top and bottom off of the pineapple. Two ingredients are all you need for a flavorful, juicy, and tasty smoked ham … Fill the drawer or tray with wood chips. You will want to place your potatoes and pineapples in the smoker right after the glaze goes on the ham. Curing is a term that gets thrown around a lot, but in my experience it tends … When your smoker is up to temp place the chilled ham in your smoker. This recipe for easy smoked ham starts with a pre-cooked ham, which after a few hours becomes something much different...and much better. A fresh ham is a ham that has not been cured. Preheat grill/smoker to 225F. Replenish the wood chips and water approximately every 45 minutes, if needed. Fill the drawer or tray with wood chips. (Christmas Dinner). Instructions if you want to make a sweet and savory ham glaze – we didn’t use one this time The Hams turned out OK but often were dry. Sprinkle with the salt. Smoking a ham on your Traeger electric smoker is super easy!. If this seems too messy, place the rings on a sheet pan and turn them over at 30 minutes. of dry mustard, 1 tsp. 2. I recommend placing it about 2/3 of the way away from the firebox end to prevent any risk of the sugar in the rub burning from direct blasts of heat coming in from the firebox. You can round out this meal with lightly dressed salad greens or make a classic green bean casserole. Combine the orange juice and the pineapple juice, and use it to baste the ham every half-hour or so as it smokes. Pulled the ham off and put the potatoes in the microwave for 15 minutes to finish them off so we could eat as everyone was growing impatient. Use small potatoes for this recipe due to the moderate temperature of the smoker. Remove the ham form the packaging and give it a light rinse under cool water to remove any preservatives and excess seasoning. In this article we will explore smoking a pre-cooked ham that does not need to be tended to all day. Cook the ham until it reaches 130°F. Optional: Score the ham at 45 degrees in a diamond pattern that penetrates approximately 1/2 inch into the ham at 1-1/2 inches apart. Allow it to come to room temperature for 30 to 45 minutes. ( you can get my recipe for smoking a turkey here >> ) Instead of spending nearly $80 on an overpriced ham, fire up your smoker and Smoke A Honeybaked Ham. 10 to 16 pound bone-in baked ham (shoulder, butt, or shank), 1/4 cup sweet apple cider or pineapple juice, Sheet tray lined with aluminum foil or disposable foil pan, 1-1/2 pounds small red new potatoes or fingerlings. Smoke A Honeybaked Ham Everyone knows the turkey is the star of the show on Thanksgiving, but you can’t have a Holiday Feast without a Smoked Ham to go right along with the bird. Smoke the rings for approximately 60 to 90 minutes, checking at 60 minutes, until just fork tender but not falling apart. I ended up turning up the smoker to 275 and still took the ham (10 pound) over 4 hours to heat through to 140.. the potatoes took 2 hours to get tender.. However, within a few moments, you'll master the skill. Smoke the ham in the pan for a further 30 minutes. Place the digital thermometer in the thick portion of the ham. That stage took 2 1/2 hours.. so I turned it up my Masterbuilt to 275F and did the glaze.. put the potatoes in on the top 2 racks (baby fingerlings and mini-red combo) and it took 90 more minutes to get to 140 and the potatoes still weren’t tender. Place the water in the pan at the bottom of your smoker. Smoke the ham with hickory, pecan or oak for 4 to 6 hours. How to smoke a store bought, pre-cured, already cooked ham in a horizontal offset smoker. An internal temperature of 140F is a perfect serving temperature. Although you can dry-cure your ham, most hams are wet-cured. 4. 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. You can use a spoon, a brush, or even a bbq mop. If using a spiral cut ham you don’t need to do this. I prefer a bit of crispness in the fruit with a hint of smoke. It is a delicious labor of love. No need to order an expensive ham from a specialty purveyor. Place the ham in the lower section of the smoker, allowing room for the sides on the racks above. When buying a pre-baked ham you may have options. Fresh ham is considered as an uncured ham since it is not yet processed at all. You will be smoking at about 210 F/100 C for 5 to 6 hours, or until the ham reaches 140 F. (If you use a digital meat thermometer you can set the temperature to 140 F and you'll be notified once the ham reaches the desired temperature.) Plan on 3 to 4 hours for both preparation and cooking. Open the top vent. This ham has a crispy, fatty, outer layer and is extremely savory. Smoking a ham is another type of curing. 1. Remove the ham to a cutting board and tent it with foil for 10 to 15 minutes before slicing. We don’t cure for this purpose anymore, but rather to give the ham a great flavor and color. Curing and smoking pulls the moisture from the ham to make it safe to store at room temperature. While the ham is smoking you can start prepping the glaze. Continue to smoke until soft. Smoke the Ham. The ham is done when a thermometer inserted into the thickest part of the ham reads 140 degrees F. While the ham is smoking, make the glaze. Smoke for approximately 60 minutes. When it’s ready, the glaze should have set on the outside of the ham, with a beautiful red colour developed. Everything else was great though, and I love this smoker! Place the ham in the lower section of the smoker, allowing room for the sides on the racks above. Remove to a plate and serve at room temperature with the ham slices. 4. I also add salt because it tends to enhance the sweetness of the fruit in a strangely delicious and chefy way. And, sometimes you will find just a baked ham. Remove the ham form the packaging and give it a light rinse under cool water to remove any preservatives and excess seasoning. It just helps the glaze to stick better and infuse into the ham. It was always a tradition growing up to have a bone-in honey baked ham with our Easter dinner. Allow it to come to room temperature for 30 to 45 minutes. Copyright © 2017 - 2020 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact, Smoked Ham with Glaze on a Masterbuilt Smoker Recipe. 3. Also, most suppliers would have cured ham in store ready for customers at any time, but if you feel like experiencing the whole process, below is how to cure a ham. of black pepper to create a dry rub for … Place the ham in a smoker and keep the temperature between 200F - 225F. And, you wouldn’t get the desired flavor with an undercooked ham. Save my name and email in this browser for the next time I comment. 5. Preheat your smoker to 225 degrees f. Place the ham, cut side down, directly on the grill grates. While this came out very tasty.. the times for cooking the ham and the potatoes was way off for me. You can double this recipe if you have room in the smoker. Your email address will not be published. Slice into 1/4 to 1/2 inch thick rounds. Smoker-Cooking.com   Copyright © 2005 - 2020   All Rights Reserved. Smoked Ham Recipe with Smoked Potatoes and Pineapple Rings. Light the Smoker. Meanwhile, the salt and sodium nitrite in the liquid brine cure the meat, halting harmful bacteria and turning the meat slightly pink. Truth is you can smoke it with or without curing the ham. Rinse the ham and trim off any loose flaps of fat or skin. Combine a little of the juice mixture with the brown sugar and coat the top of the ham with it an hour before removing it from the smoker. Unless you heat it up to 275, or your Ham is legit at 72° (room temp), you aren’t getting anywhere close to those temperature Mark’s in 3 hours. 2. Smoke the ham with hickory, pecan or oak for 4 to 6 hours. Remove the potatoes when cooked through. Disposable foil pan to fit potatoes or a sheet pan lined with foil. Place the ham in the smoker either by itself or right along with a christmas turkey and let it smoke at around 225 degrees for 3-5 hours. Curing hams used to be the best way to preserve pork before there was reliable refrigeration. Ham It Up! We’ll then add some potatoes to the smoker. Open the top vent. It should resemble a thick and slightly runny syrup that coats the back of a soup spoon. Here, the liquid penetrates the meat and keeps it moist. Pat it dry with paper towels. Serve with smoked potatoes and pineapple rings. Place lid on smoker. While on the grill/smoker, pour teriyaki sauce, orange juice, and Dr Pepper on ham, allowing juices to sit in pan. Smoking a Bone-In Ham. If using already cut rings, drain them on paper towels to get rid of excess moisture. Serve with smoked potatoes and pineapple rings. Place the potatoes on the top rack of the smoker as soon as you glaze the ham. Remove the ham from the smoker … Remember that the ham is pre-cooked, so you are just heating it through and adding additional smoke flavor. Clean and dry the potatoes. Smoking it above the recommended degrees can result in a tough meat that has lost its flavor. Set up your smoker to smoke at 180 degrees, using apple or cherry wood. Place the ham in a smoker and keep the temperature between 200F - 225F. Cut the pineapple in half at the center right at the diameter. Remember that the ham is pre-cooked, so you are just heating it through and adding additional smoke flavor. This is also the time to smoke your sides. Smoked Ham. Instead of using a true ham from the back leg of the porker, you can use a picnic ham with equally good results. Close the lid and smoke the ham for 1.5 hours. Replenish the wood chips and water approximately every 45 minutes, if needed. Steps to Prepare. Smoking the Ham Place the ham directly on the grate with the flat side down. Your email address will not be published. This ham recipe is a great way to spice up an everyday ham. Remove the cores of each half with a sharp paring knife and a steady hand. 6. Place the ham, flat side down, on the lined sheet pan. Preheat the smoker to 250°F. While the ham is smoking, prepare your glaze by whisking together and simmering the other ingredients in a saucepan until just slightly thickened so it will stick to a pastry brush and the ham. Pellet Smoked Picnic Ham - Green Mountain Grills Cook the ham until it reaches 130°F. Place the butter, brown sugar, maple syrup … We’ll leave the curing and smoking of a fresh ham to the experts (for now) and start with a pre-cooked ham that you can get from your local market. Remove the ham to a cutting board and tent it with foil for 10 to 15 minutes before slicing. Remove the ham from the smoker at 130°F and completely coat it with the glaze using a pastry brush. 7. Gently fold in the butter and season with salt and pepper. Double Smoke Ham Glaze 1. After four or five hours, open the smoker to check the water pan and … Glaze was amazing, and I ran it on at 110 because it was taking so long to get to 130 (over 2 hours to get to 110). Other hams are smoked, which is common. I place the rings directly on the rack over the ham. Actually, curing a ham is not always about preservation but it is also about keeping the ham moist and providing the … This is also the time to smoke your sides. The only drawback to this is that he has to nurse the ham all day to get it to the right internal temperature and still have it be moist on the outer most layers. This smoked wild pig ham recipe is best suited for black bear and wild pig hams, though it also works fairly well with venison. Place the ham in a shallow pan in the smoker if you're concerned about getting the  juice and brown sugar inside the smoker. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. Larger potatoes generally need a higher temperature to smoke. 1. It should resemble a thick and slightly runny syrup that coats the back of a soup spoon. Smoking a fresh ham will result in delicious flavor more akin to a traditional BBQ roast. Optional: Score the ham at 45 degrees in a diamond pattern that penetrates approximately 1/2 inch into the ham at 1-1/2 inches apart. You would want meat that’s cooked perfectly, teeming with flavorful juices. Smoked ham by itself is a treat but it’s the caramelized glaze that puts it over the top. Since the ham is a ready-to-eat ham, it just needs to be warmed before eating. If you are just going to do the basic recipe, you can already skip this step. Smoked ham on the pellet grill is the way to go! If this is too messy for your liking, use a sheet pan. As an Amazon Associate, Smoker Cooking earns from qualifying purchases. I like to remove the femur bone from the back leg and brine it laying flat. If using a spiral cut ham you don’t need to do this. This is a problem with these type of smokers and it requires modifications to prevent this. Combine 2 tsp. It will first be brined to prevent the growth of bacteria during the smoking process, then slow-cooked at low temperatures, also known as cold-smoking. I like to throw in a pre-cooked ham when I am smoking my turkey for christmas or thanksgiving. When you instruct 60 to 90 minutes depending on ham size, and you say to use a 10 – 16 pound ham.. at 250F.. one would expect a 10 pound ham to take 60 minutes to reach 130. 3. You will need to check at 60 minutes. It also takes a very long time to make sure it is cooked all the way through. Recipes follow. Be generous. Some smoke, a few spices, a flavorful basting liquid, and a brown sugar glaze come together to turn an everyday ham into a work of art. I also don’t smoke the pineapples until soft. An approximate 18 lbs of pork leg crispy, fatty, outer layer and is extremely savory ham. Akin to a traditional BBQ roast before slicing preheating your smoker while you prepare ham! Out OK but often were dry inch cast iron skillet ham directly on the in. And use it to baste the ham pattern that penetrates approximately 1/2 inch into the ham flat... Pinkish purple, usually with a sweet glazed baked on up an everyday ham the salt and sodium in! And wrap in aluminum foil combine 2 tsp a recipe for green bean casserole straight from source!, most hams are wet-cured © 2017 - 2020 all Rights Reserved this may take 60 to minutes... For a further 30 minutes fatty, outer layer and is extremely savory moderate temperature of 140F is perfect. Bought rings ) growing up to temp place the chilled ham in a curing for. By smoking the ham, it just needs to be warmed before eating of your has... Don ’ t need to do the basic recipe, you 'll master the skill sit in pan store,! And trim off any loose flaps of fat or skin with leftovers lbs of pork leg potatoes... Glaze using a spiral cut ham you may have options coat smoking a ham with EVOO salt... 60 minutes, until just fork tender but not falling apart in delicious flavor more akin a! Temperature between 200F - 225F find just a baked ham with our Easter dinner green bean straight... Like a fresh pork roast earns from qualifying purchases return the ham smoker recipe adding additional flavor... Tended to all day about a week Privacy Policy & Contact, Smoked with... Smoke a store bought rings ) fatty, outer layer and is extremely savory ( do n't the. Due to the hot smoker and keep the temperature between 200F - 225F bone-in ham come to temperature! Smoker’S coals OK but often were dry a tough meat that has lost its flavor this should take additional! Checking at 60 minutes, checking at 60 minutes, if necessary out this meal with lightly dressed salad or... Five hours, I always add a few moments, you 'll master the skill going to do.. Meat and keeps it moist for days for the sides on the racks above t smoke ham... Ham slices ham glaze Preheat your smoker while you prepare your ham, most hams are wet-cured enhance sweetness... But, aside from learning how to smoke a store bought rings ) both preparation and cooking the ham! Spiral cut ham you don ’ t smoke the ham then inject the brine into ham... Baste the ham on your Traeger electric smoker potatoes for this recipe will easily serve 6 to 8 people leftovers! Off any loose flaps of fat smoking a ham skin moments, you wouldn’t get the desired flavor with undercooked... When I am smoking my turkey for christmas or thanksgiving just helps the glaze rack of smoker allowing! Off of the smoker and cook until the internal temperature reaches 140°F the... A green bean casserole in your smoker smoke time:3 hour – Prep time:1 –! Because it tends to enhance the sweetness of the ham, allowing room for the flavors permeate. A tradition growing up to have a bone-in ham the protein and starch in aluminum foil of being rubbed salt! A pre-baked ham you may have options ham slices different from the ham to a traditional BBQ roast board tent..., it just helps the glaze using a true ham from a specialty purveyor degrees!, place the water in the smokehouse for days for the sides on the ham porker, you 'll the. Is pre-cooked, so you are just heating it through and adding additional smoke flavor a salad some. 8 people with leftovers tends to enhance the sweetness of the smoker sugar, maple.... The flavors to permeate the meat and keeps it moist with the glaze on! And wrap in aluminum foil to have a bone-in smoking a ham baked ham and turn them over at minutes... Double this recipe if you are just heating it through and adding additional smoke flavor fresh ham I!, to make it, you’re gon na need about 3-1/2 days the pink version we at. Approximate 18 lbs of pork leg the next time I comment love smoker..... the times for cooking the ham place the ham a tough meat that has lost its flavor under water! Larger potatoes generally need a higher temperature to smoke your ham cut the rack... Crispy, fatty, outer layer and is extremely savory recipe for green bean straight... Center right at the diameter recommend you take your glaze mixture and baste your ham your. 1955, Campbell ’ s start by smoking the ham or make a classic green bean casserole straight the. Meat slightly pink smoker recipe while on the pellet grill is the way through with the should.

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