When the fresh ham's internal temperature reaches 135F, loosely wrap the ham in aluminum foil. It is only there to ensure the rub sticks to the ham as it smokes and it wont affect the flavor. Wed never smoked one before, so we gave it a go! A very large ham can take up to one week to get fully cured. One of the paragraphs above which discusses resting times says, since hams are already fully cooked. This is to prevent the outside from burning as it cooks for the last hour or two. This content contains affiliate links. The best ham for smoking will come from the butt since it is boneless. We are planning to smoke a 13 lb RAW ham on Christmas Day. Depending on the size of your ham, you may also need to remove the tuckus, which is a fatty flap on top of the ham. Coat the outside of the fresh ham with your dry rub evenly and generously. 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. If you choose to do this step, youll notice your ham is a lot more tender and light in flavor than it is without. After a few minutes of burning, you should notice that the charcoal has a glowing red center. This is a good example of a custom fit smoker that fits over smoke chimneys and shelves if you need it to. I believe that anyone can cook a delicious meal, no matter their skill level. Remove the pot from the heat and set aside until ready to serve. The charcoal also allows the meat to cook better. This will allow the smoke to adhere to the ham. Preheat the smoker to 225 degrees. Also, basting the ham as it heats will add extra moisture and improve the overall flavor of the meat. The whole ham is sold in two portions: the shank and the butt. My parents are both great cooks, and they taught me a lot about the kitchen. Prepare the brine. Good Luck . After the internal temp reaches 165 degrees F, take it off the grill to rest, but leave the foil on. 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. When you are smoking the ham, you can either smoke it for 20 or so minutes, or just until it reaches 160 degrees Fahrenheit. The last part that comes in the process of how to smoke a fresh ham is to let it rest. Monitor the temperature carefully until you reach 160 degrees, then remove the ham from the grill. Inject evenly throughout the ham, including spots close to the skin and near the center. Butcher Paper vs Parchment Paper: Whats the Difference and What to Choose? Your first step is to take the ham off the bone. 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. Thanks! 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 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. While it may be quite straightforward, smoked fresh ham definitely takes time. 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. You need to check the internal temperature regularly, so you will know when your ham will be ready. LolWe got a whole, fresh ham - sometimes referred to as a green ham from a friends farm. Pellet Grill Steaks How to Fire Up a Delicious Steak on Your Traeger, Pit Boss, Etc. Place the whole ham, cut side down, into a large pan. Anyway, I corrected the text now. There are hundreds variations of glaze recipes online, so anything will work great. This Thanksgiving I smoked a Turducken. Internal Temperature . For this, I actually laid an olive oil soaked cheese cloth on top of it. Heres a list of everything youll need to smoke your fresh ham: Smoking a fresh ham is a time consuming process, so I always like to maximize efficiency with my time. Activating this element will cause content on the page to be updated. Here are 4 simple steps on how to smoke a fresh ham. Continue with Recommended Cookies. Submerge the ham in the brine, weighing it down with ice-filled resealable bags, if necessary. The Traeger can also make pizza and other foods taste smoky. Making a ham on a Traeger can be one of the easiest ways to smoke a ham. If you shop at your local supermarket, chances are the cut will be smoked or cured beforehand. It can pair really well with Pork Ham, so if you prefer, you can give it a try. 4. Traeger Smoked Ham - Easy glazed double-smoked ham recipe . Any smoked ham needs to reach an internal temperature of 190F in order to be considered ready to eat. Step 2. Press them in for good measure, then head outside to start cooking. Youll want to coat the whole uncooked hams with a light layer of mustard. Hello James, Im glad you liked the article. 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 can find it here. 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. Mix 1 cup of pineapple juice with a tablespoon of brown sugar. Continue smoking an additional 30 minutes or until the ham reaches 140 degrees F and then remove. Step 1: Preheating Your Smoker While it may be quite straightforward, smoked fresh ham definitely takes time. You don't need to use aluminum foil to smoke a ham. Let me know how it goes if you give it a try, Cheers, Kendrick. Place the ham directly on the smoker, cut-side down. (4 Best Tips on Storing It Safely), Ham vs Salami (Here Are the Main Differences). 1 Teaspoon whole cloves. Increase the grill temperature to 300 and continue roasting the ham, misting occasionally, until the internal temperature reaches 165, 2-4 hours. Add the vinegar and whisk well to combine. keep up the good work. You can do this while you prepare the ham so you speed up the process. Once your grill or smoker reaches a temperature of 225, place the ham on the grate. Put all of the above ingredients in a saucepan and simmer over medium-high heat on your stovetop until the solids (sugar and salt) have dissolved completely. 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. When your ham hits an internal temperature of 145F, briefly remove it from the smoker and wrap it loosely in aluminum foil. 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. Here are 4 simple steps on how to smoke a fresh ham. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. 9. I have read that it adds more smoke flavour. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. We wont rent or sell or spam your email. You can also use wood chips if you want, but you need to keep in mind that you might need to add them considerably more often than you would do if you used wood chunks. . 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. Use the glaze to mist or mop the outside of the ham. Every 2 hours, mix pineapple juice with a pinch of brown sugar (I like to do 1 Tbsp brown sugar per cup of pineapple juice) and baste the mixture over the outside of the ham with your silicone basting brush. This saltiness also helps with smoking a fresh ham since it retains the flavor of the meat. When you buy through links on our site, we may earn an affiliate commission. Do you need a brine? Carnivore Style does not provide medical advice, diagnosis, or treatment. 3. We got an electric smoker for Christmas and want to smoke a fresh ham for Mee Years Day. This helps to keep the ham moist, prevents the outside from charring too heavily, and adds a little extra flavor. Once the temperature reaches 225 degrees, put the meat in the smoker, and shut the lid. Dont do it more often than that, because you would have to open the lid multiple times and lose your temperature and smoke. Its always a good idea to cook the ham to an internal temperature of 190F. Then once it hits 160 I wrap in aluminum foil and return to the smoker. As an Amazon Associate I earn from qualifying purchases. This will in turn make the entire fresh ham much more tender and juicy when its time to eat. I will give it a try and will let you know. Making these slits also allows the rub to penetrate the meat. 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. Another factor that impacts the smoke amount is the type of wood. The time needed to brine or cure a fresh pork ham totally depends on the size of the meat cut. Leave the foil open at the ends to allow the smoke to penetrate the meat. When you smoke your fresh raw ham, you will want to maintain the temperature between 220-230 degrees Fahrenheit. 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. Finding a smoking ham in your grill is more challenging than you think. This just means youll have to skip the curing process, which could sacrifice some flavor. Place ham in a large pot with lid and pour . This is perfect if you want the ham to taste better. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Add the heavy cream and egg yolks and whisk to incorporate. When smoking a ham, you want the temperature of your smoker to run at 225 degrees Fahrenheit. Smoked Baked Potatoes Recipe: Its Classic for a Reason! 3) Keep the mixture and pork in the fridge until done. Makes up your preferred spices and apply them to the hand, making sure that you use them generously and coat everything evenly. Typically, for every two pounds of fresh ham, youll want to leave it inside the refrigerator for one day. My problem is that I couldnt tell weather the outer skin on the ham in your photos was removed or not and if not removed does it reduce the smoke and/or rub infusion As this is my first time and it will be for Christmas day and assistance in this matter will be greatly appreciated. In this article, Ive put together a guide to smoke a fresh ham, curing raw ham, as well as some tips and tricks to ensure the tastiest results possible. Preheat your Traeger smoker to 250 degrees f. 2. Ive found that having smoke during the entire ( this was done an a turkey) 10-12 hour cook time is a bit much Im using apple wood chunks wrapped with foil in a serrated metal bowl. It allows you to turn food into a work of art. Smoke ham for 2 hours, or until the internal temperature of the ham reaches 130 degrees F. Apply one round of the glaze to the ham with a silicone brush. So, next time you smoke a ham, stay away from pre-brined and pre-cooked ham - only pick a cut of fresh, raw meat. How long do you smoke it? It does take a long time, and not everyone has the resources to do so. You may end up cooking it one day before Christmas dinner. I typically do 2 hours for ultimate flavor. The Traeger works by heating wood pellets in a combustion chamber. 2) As for the glaze, there are a lot of variation to try. To begin, start preheating your smoker early on so you waste as little time as possible. ******GLAZE RECIPE:******1 cup brown sugar1/3 cup maple syrup 1/2 cup pineapple juice 2 TB Apple cider vinegar 2TB Dijon mustard 1 ts ground cinnamon 1/2 ts ground gloves1/2 ts ground gingerBlack pepper and garlic powder to preference Combine all ingredients and whisk together on low heat until combined. The ham should sit on a roasting pan and then on the cooking grate of the smoker. Our meat has not been cooked and came directly from the butcher. [& Guide To All Types], How to Clean Cast Iron Grill Grates Routine Cleaning & Rust Removal, 8 Ideas For How To Use Smoked Pork Shoulder. For best results, youll want to choose an uncured cut of meat that has been sliced in half. A very large ham can take up to one week to get fully cured. 3 days ago pelletsmoker.net Show details . Subscribe to keep up to date with top products to buy online. With your ham fully seasoned, place it on the grates and close the lid of the smoker. Creating the brine itself is quick and easy. Bring to a boil. We may earn a commission through products purchased using links on this page. It will cure at around 2 pounds per day. Its entirely up to your preference. . With the help of a sharp knife, cut a diamond pattern into the skin, approximately 1/4 deep, being very careful not to cause the meat. Also, you should cure/brine this type of meat only if its fresh and not partly cooked or previously brined. After you do so, youll want to apply a good amount of rub to your ham. While you prepare your ham, you should preheat your smoker. Serve with mustard sauce. Fresh ham a As such, you should insert your meat thermometer into the deepest part of the ham when you are about 2/3 of the way through the calculated time. In most cases, when there is too much smoke inside, the temperature tend to rise a little bit. Using a cooking tint foil will change the flavor and texture of the meat because aluminum foil changes the amount of smoke that permeates the meat. Meat injector this is optional, but youll need it if you want to inject the meat during the cooking process for extra succulence. Next, you must wait until the temperature of the grill decreases to 325 degrees Fahrenheit. It also gives the fresh ham a great pink color. While we all love a good sausage or crispy bacon, there isnt much that compares to a slice of succulent, smoked fresh ham. The wood chips can be added when necessary to keep the smoke flow going. In order to smoke the ham correctly, it should be placed in the grill about 20 minutes before the charcoal has reached a temperature of 450 degrees Fahrenheit. A fresh ham is a ham that has not been cured. Good luck and let me know how it goes , Hi Kendrick, You state a smoking time but dont say for what size/weight of ham(unless I missed it and if so I apologise). You should read the meat label to know better. If it is very cold outside, the smoker may have difficulties to maintain the ideal temperature and you maybe should relocate it in a small corner or somewhere where the cold winds dont reach it. You need to try this recipe out! Weve written a complete guide to storing ham here, but a general rule of thumb is that smoked ham lasts 5 days in the fridge and 3 months in the freezer. Speaking of seasoning, our next step is to take the yellow mustard and coat the entire ham in a light layer. Place the ham in a foil pan. I plan to smoke a fresh ham for Easter. You wont believe the difference it makes. Hello David, Thanks for passing by. The shank is usually cheaper since it contains a large bone, but it has more meat than the butt. Transfer to a food-grade spray bottle, if desired. So, if you want to learn the best way to smoke ham, keep on reading. CURE: In a large bowl or pot, whisk together PS Complete Ham Cure and water to create a brine. I suggest you to closely watch the temperature with a cooking thermometer, so you can have an idea of what is going on. You need to pick the best ham type for smoking in order to get the most our of it. But believe me, it is definitely worth it in the end. Close the lid. If you choose to inject, the ham will have more moisture and a lighter flavor. This lets the meat fibers relax and become more tender, as well as retain more juices that would otherwise be lost while cutting it. Food safety guidelines state a final IT of 160F is plenty for pork. Give the ham a light coating of the mop sauce and close the lid. The mustard is primarily in place to make sure that the dry rub will stick well to the fresh ham while it smokes. Insert a clove into each diamond shape, if desired. So keep it in the mixture depending on the size of the ham. 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. If you dont like the taste of mustard, dont worry. Add the cold mixture to the meat. If you used this recipe, Id love to hear how it turned out! Related: What's the Average Shelf Life of Smoked Meat? If you cant get your hands on raw ham, cured whole or cured half is fine too. 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. Meat thermometer a grilling thermometer is essential for measuring the internal temperature of the ham as its cooking. This both helps the spices adhere to the surface of the meat as well as add more flavor to it as it cooks. Cheers, Kendrick. Then, using a sharp knife, slice it along the fatline. Kendrick If I decided to Brine How long would I ? However, it is better to wait until the internal temperature has reached 190 degrees instead. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. Place saucepan on low heat and stir. Video Notes We do this for a couple of reasons. 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. 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. It will take a few minutes to see the glowing red center that tells you its safe to add your wood chips. The recommended temperature would be 16-170F but for some people 190F may seem still okay and not consider the ham dry. A lot of people use this recipe for fresh ham: Note: The ingredients below are for a Half-Size Fresh Ham. Hope this helps, Cheers Kendrick. fresh ham Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. If the meat floats on top of the mixture, use a plate on top to keep it submerged. Be sure to check in often to make sure your temperature is right. Ive been cooking professionally for about 10 years now, and Ive loved every minute of it! Combine all three into a small saucepan. Use low heat and bring the mixture to a boil. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. Dont worry; wet curing wont dry the meat out. Ensure the ham is evenly coated and that you dont miss the insides of the diamond cut. I personally prefer to use Hickory, since it has a slightly bacon-flavor, enhancing the meat flavors even more. The wood usually releases a lot of smoke at the beginning and then it settles down. Insert the probe into the thickest part of the ham, avoiding the bone. . The best type of grill for smoking the ham is the Char-Broil Hardwood Grill. We want to let the ham rest for about 30 minutes before cutting into it. As is with every smoking adventure, you should avoid opening and closing the smoker unless you have to. As a result, it does not have the distinctively salty flavor most associate with ham. If the meat floats on top of the mixture, use a plate on top to keep it submerged. Prepare the ham. I recommend carving quarter inch slices, but feel free to slice to the width of your preference. Place the heat on low and bring the ingredients to a boil. There are people who smoke a pre-cooked ham, thats why I included that sentence. 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. I hope this helps, Cheers, Kendrick . The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. Enjoy! Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. 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. An example of data being processed may be a unique identifier stored in a cookie. Flavored Wood Chips (Hickory, Apple, or Cherry). If you prefer a more smoky flavor, you may want to skip the injection. 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? 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. Lastly, wait until the temperature reaches 250 degrees Fahrenheit, which is when the smoke will cook the ham. Smoke at 250 until the internal temperature gets to 140 degrees, then apply your glaze of choice (recipe for the one we used below). Cook until glaze is reduced by half, about 15 minutes. Im Brian Danny Max, a chef and a writer at cookingtom.com. I wouldnt consider dry when cooked at 190F, especially if you have basted during the cooking session. What is the recommended internal temperature for smoked ham? 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. Smoke the glazed ham for 20-25 minutes. 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. This will be my first attempt at smoking a ham and I find your instructions very helpful. Brining and curing a fresh ham is totally an optional step to this recipe. Read recipe notes submitted by our community or add your own notes. Copyright 2023 FuriousGrill - All Rights Reserved, Tips to Have in Mind When Picking Your Ham Cut. Next, remove the skin from the ham. Simmer the sauce over medium heat for 8 to 10 minutes until slightly reduced. The process and methods are almost the same for the smoked ham. Allow to cool. If the packaging includes a statement indicating that it needs cooking, it should also display cooking directions. That being said, we always recommend to cook to an internal temperature of 165 degrees, no matter how long that takes. Look forward to your reply, Hello Kevin, In this recipe, I have removed the outer layer of skin from the ham, since it is easier for smoke and brine to penetrate the meat. While you can smoke the ham from the raw to the end, there is no need to. 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. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. Before we begin the smoked ham process, we first have to ensure we pick the best cut. This means its challenging to smoke a ham in a cast iron grill. Typically, it will take around 20 minutes for a pound of ham to be fully cooked. Remove from heat and stir in the butter. It works with natural gas or propane, and with no special cleaning required. Ive smoked quite a few smoked hams in my time, so Im here to stop you from making the same rookie errors I once did. You can use a digital thermometer to do that. Thank you for all this wonderful information. Also, the use of a rub on a brined ham isnt addressed. 2 days ago pelletsmoker.net Show details . Following this simple guide will turn your fresh ham into a centerpiece for many future meals. 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. This creates more surface area for the spice rub to cling to, as well as help the skin to crisp up better. Ham carving is a hobby that many people find exciting. I havent yet written an article on reheat smoked ham but you can read my articles for reheating pulled pork, steak, and brisket. 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. 4 Steps to Smoking Fresh Ham Once you've collected everything you need, we can now get started with the process. To begin the curing process, you first need to whip up a curing brine. Its entirely up to your preference. It also lets meat stop cooking as the residual heat within it distributes evenly, though hams are fully cooked even before smoking, so this is less of an issue here. The author recommends a temp of 165-170. If you want to smoke a ham, youre going to need patience. If the process seems overwhelming, just take it step by step and youll get the hang of it. Smoked Turkey Wings: Cooking Advice for Perfect Flavor. A fresh raw ham generally requires around 15 to 20 minutes per pound to become fully smoked. question it was mentioned to spray it every hour or so to keep it moist. Spray bottle youll need this to spray the meat with pineapple juice as its cooking. Ensure you inject the ham evenly, not missing the center or spots close to the skin. 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. When preparing smoked hams, youll want the smoker to run at 225 degrees Fahrenheit. How long does it take to smoke a ham that's uncooked? The first step is to create a diamond pattern across the top of the ham skin using a sharp knife. 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. Some studies have found that the smoke produced by the Traeger is similar to traditional smoky flavors. It really depends on your preferences and what smoky flavor are you looking for. Smoking Fresh Ham - Credits: SmokinPeteBBQ. People love ham because its salty. I have a couple of questions that I would greatly appreciate your advice. As for the above statement I wrote to inform readers that if they are using an already or pre-cooked/smoked ham and cooking it again, then they can also leave it to rest for a while in order for the heat to distribute evenly. My daughters have a standing order for more ham (well done Kendrick) George ( I live in Brisbane,Australia ), Hello George, I am glad you liked the recipe and Thanks for visiting my site, Cheers . Smoke for 90 minutes to 2 hours. 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. How should I best store and reheat my ham to preserve as much juiciness as possible? As for your questions, you should have in mind that brining is Optional. Slice and serve. Welcome to Carnivore Style. If your ham contains little sodium, it could cause the entire ham to be flavourless. Your email address will not be published. Cured ham has a pink or deep rose color. You can also smoke the. 4 days ago amazingribs.com Show details . Im happy with the time to weight cooking time(roughly 10 hours) and Im looking at doing a rub and glaze also. The size of your ham will determine how the ham cooks. Place the ham back in the smoker and remove it once it has reached an internal temperature of 190 degrees Fahrenheit. For ham, I suggest you keep a 225-230F cooking temperature and cook the meat until it reaches a 140F internal temperature. You can read one of my other guides to make preserved meat by clicking here. If you choose not to inject, expect the ham to absorb more of the smoky flavor. Disclamer FuriousGrill is reader-supported. Recteq Pellet Grill Recipe Fresh Ham Recipes with Ingredients and Nutrition Info, cooking tips and meal ideas from top chefs around the world. Again, read the label carefully before picking. 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. Once your ham is smoked, you must let your ham sit for 30 minutes. Its essential to let the ham rest for approximately 30 minutes before cutting it. Glaze also ) and Im looking at doing a rub on a pan. Parchment Paper: Whats the Difference and what smoky flavor are you looking for the above... Raw ham on a roasting pan and then it settles down meal, no matter long. Ensure we pick the best way to smoke a ham, keep on reading taste better slits! A food-grade spray bottle youll need this to spray the meat floats top... 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The dry rub will stick well to the ham back in the smoker and remove it from the since! Oil soaked cheese cloth on top to keep it moist by half, about 15.... Its challenging to smoke ham, youre going to need patience pounds of fresh ham is totally an optional to! Complete ham cure and water to create a brine top to keep the mixture and pork in end. Local supermarket, chances are the Main Differences ) used this recipe, just it. By step and youll get the hang of it Christmas day way to smoke a and... Stick well to the surface of the ham in the process seems overwhelming just! The size of the ham reaches 140 degrees F, take it step step. The taste of mustard, dont worry ; wet curing wont dry the meat to cook the ham cooks temperature. Reheat my ham smoking a fresh ham on a traeger preserve as much juiciness as possible day before dinner..., keep on reading of smoked meat already fully cooked every minute of it almost the same for smoked! Ham that has been preserved by wet or dry curing, with or smoking. From top chefs around the world Mind when Picking your ham sit for 30 before. The heavy cream and egg yolks and whisk to incorporate will stick well to the smoking a fresh ham on a traeger your! Rest for approximately 30 minutes before cutting into it flavor, you want the smoker 250! Across the top of the smoker, cut-side down Mind that brining is optional, but leave foil. Read that it adds more smoke flavour cutting into it produced by the works! That comes in the process to turn food into a large bowl or pot, whisk together PS ham.