smoking a fresh ham on a traeger

Well, different woods will taste different. You don't need to use aluminum foil to smoke a ham. Preheat the smoker to 225 degrees. Some models have a digital LED temperature gauge, which is a great feature. If you notice that the temperature goes down, add more charcoal for extra heat or adjust the vents of the grill in order to bring the temperature down if it gets too hot. Im planning on using a 5-6 lb fresh ham, how long should that take? Should I stop when the ham hits 160 and take it to 190 once getting ready to eat? I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. 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. Any smoked ham needs to reach an internal temperature of 190F in order to be considered ready to eat. What I can suggest you is to preheat and wait for a little bit before putting the meat inside. Use a loose layer of tinfoil to wrap it carefully because it will be very hot. 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. A fresh raw ham generally requires around 15 to 20 minutes per pound to become fully smoked. .Once again thanks again on the excellent article. I have a couple of questions that I would greatly appreciate your advice. This content contains affiliate links. Otherwise, it turned out well. 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. The temperature of a raw ham when being smoked is as important as the length of time it should be smoked. 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. Leave openings at each end so that the ham will still have exposure to the smoke. I personally prefer to use Hickory, since it has a slightly bacon-flavor, enhancing the meat flavors even more. . 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. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. This both helps the spices adhere to the surface of the meat as well as add more flavor to it as it cooks. Score the ham about 1/3 inch deep in a crisscross pattern. Dont know if it was beginners luck but the turkey really came out good . Here are 4 simple steps on how to smoke a fresh ham. Excellent information on smoking a raw ham. If you choose to inject, the ham will have more moisture and a lighter flavor. I explain in detail all the process you should follow. Prepare the ham. Be sure to get the rub inside of the slits just cut into the skin. If you want a more detailed brining guide, you can check this guide which I use as a reference. 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. Can you please confirm the above article is meant for an uncooked/raw ham. An uncured smoked ham can be cooked in the same manner as a cured ham. This means its challenging to smoke a ham in a cast iron grill. Hello Dennis, Actually, it depends on what level of brining you prefer. Dont worry; wet curing wont dry the meat out. I hope this helps, Cheers, Kendrick . You may end up cooking it one day before Christmas dinner. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. The first thing you should do is take a knife and cut long slits, creating a diamond pattern across the entire ham skin. 1 Teaspoon whole cloves. Traeger Double Smoked Ham Recipe PelletSmoker.net . 1 (8-10 lb) fresh ham with skin-on, preferably with shank portion. Check out our guide on the best meat slicers next if you want to turn your smoked fresh ham into lunch meat slices! The pellets of wood are heated up to over 250 degrees, which creates the smoky flavor. T-Bone vs Porterhouse Steak Whats the Difference? Also, the moisture of the wood hugely impacts the smoke amount. Im here to help you learn how to cook, and to show you that its not as difficult as you might think! How to Smoke a Fresh Ham, Smoked Fresh Ham, Smoked Ham, Smoking, Ofargo 304-Stainless Steel Meat Injector Syringe Kit. Some studies have found that the smoke produced by the Traeger is similar to traditional smoky flavors. Next, if I am smoking to preserve the ham or Venison ham, do i salt it down prior to pasting it and how long and at what tempature do I smoke it to achieve the longest lasting preserved meat possible? You can choose from pellet, charcoal, and propane smokers. SMOKE IT. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. The recommended temperature would be 16-170F but for some people 190F may seem still okay and not consider the ham dry. I wouldnt consider dry when cooked at 190F, especially if you have basted during the cooking session. Smoked fresh ham is a wonderful shareable main dish for any holiday or family gathering. 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. The best ham for smoking will come from the butt since it is boneless. To inject the ham, mix the injection recipe ingredients we listed above in a saucepan. Some people prefer the flavor without. If you used this recipe, Id love to hear how it turned out! Leave the foil open at the ends to allow the smoke to penetrate the meat. An example of data being processed may be a unique identifier stored in a cookie. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. 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. A digital wireless thermometer such as the ThermoPro TP20 makes it easy to smoke meat because you dont have to babysit the smoker. 180 F / 82 C. Therefore, it is wise to use your time efficiently. Some woods produce more smoke than others. Carve, serve, and enjoy! Meat thermometer a grilling thermometer is essential for measuring the internal temperature of the ham as its cooking. How much water? LolWe got a whole, fresh ham - sometimes referred to as a green ham from a friends farm. Place the heat on low and bring the ingredients to a boil. ******************************Let us know what you think! People love ham because its salty. The whole ham is sold in two portions: the shank and the butt. Remove from heat and stir in the butter. Thanks!! You can do this while you prepare the ham so you speed up the process. 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. If your ham contains little sodium, it could cause the entire ham to be flavourless. fresh ham needs to cure 4 days for the fullest flavor--plenty of time to put together the rest of your menu. If it's been brined and prepared, expect to smoke for up to 7 hours, until it reaches 145 degrees Fahrenheit. 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. The Traeger can also make pizza and other foods taste smoky. You can place the bag inside the refrigerator. You state IT of 190F for finished temp. Both fresh ham and cooked ham can be smoked, depending on what somebody prefers. You should let the heat rise and wait for the smoke to achieve a blueness in color - this gives a clean smoke flavor [2]. Sir Kendrick, You have provided so very much great information, thank you. Optional: This is the point where you should inject the ham if you choose to do so. We got an electric smoker for Christmas and want to smoke a fresh ham for Mee Years Day. We have found that a half ham cut works best because it has more surface area and the smoking and seasoning are more effective. Cut out the fatty layer. Check this temperature while it preheats and do so regularly as the ham cooks. Also, if you live in a cold country, you will need to light up the smoker a bit forward as the weather may impact the temperature. TheBarBec.com. When you click these and purchase products from it, we may receive a commission. Do you have recommendations on the reheating process? If the process seems overwhelming, just take it step by step and youll get the hang of it. Blend half the water (12 cups), kosher salt, sugar, pink salt, peppercorns, bay leaves, and mustard seeds together in a large stockpot. Continue cooking until the internal temperature reaches 135F. This Thanksgiving I smoked a Turducken. Thank you! Another factor that impacts the smoke amount is the type of wood. Simmer the sauce over medium heat for 8 to 10 minutes until slightly reduced. How should I best store and reheat my ham to preserve as much juiciness as possible? After the smoker has reached 225 degrees Fahrenheit, place the fresh ham on the smoker's grate. Author of numerous, TheBarBec is reader-supported. However, it is better to wait until the internal temperature has reached 190 degrees instead. A very large ham can take up to one week to get fully cured. But, it is not recommended because there is a very high possibility of ruining your ham by destroying the flavor and drying out completely. Your ham will be finished when the internal temperature gets to 165 in the thickest part of the meat (not on the bone). Once youve got your fresh ham cured, its time for the smoking process. You need to check the fresh ham every couple of hours and spray some apple juice or cider on it. I will add the size in the article shortly. It is already cooked when it is smoked the first time so you are really just seasoning it, adding some more smoke flavor and warming it up. Add 1 cup of water and grated orange peel and bring to a boil stirring occasionally. The Ultimate Double Smoked Ham Recipe Elevates Any Holiday . Hes an advocate of the carnivore diet, an athlete, and a pure health enthusiast. Bring to a boil. Check us out on our social media:https://www.instagram.com/lojoeoutdoors/?hl=enhttps://www.facebook.com/Lojoeoutdoors-102788921270437/ In this post, well go over everything you need to know for how to smoke a fresh ham! So, if you want to be efficient, itd be a good idea to preheat your smoker while you prep. I think it will work great even for the 13lb Ham. You can read one of my other guides to make preserved meat by clicking here. Butcher Paper vs Parchment Paper: Whats the Difference and What to Choose? Add the cold mixture to the meat. If you prefer a more smoky flavor, you may want to skip the injection. As for preserving the meat, I recommend a 160F for Fresh Ham if you are planning to preserve it. Follow four crucial steps for delicious smoked ham. Place the roasting pan with the ham on the grill. Lastly, wait until the temperature reaches 250 degrees Fahrenheit, which is when the smoke will cook the ham. Also add wood chips as necessary to keep a steady flow of smoke. Slice and enjoy. What do you recommend for a brine solution, and how long do you brine it? Also, you should cure/brine this type of meat only if its fresh and not partly cooked or previously brined. That being said, we always recommend to cook to an internal temperature of 165 degrees, no matter how long that takes. Can you smoke a ham that is already fully cooked? If you shop at your local supermarket, chances are the cut will be smoked or cured beforehand. 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. 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. Kendrick is an outdoor cooking enthusiast, living in Kansas. For example, the Camp Chef PG24MZG is a heavy-duty smoker that is also waterproof so you dont have to worry about the rain when youre smoking a ham. Internal Temperature . Also, the drippings can drop in the water during smoking and eventually turning into moisture for the smoking ham. Ham carving is a hobby that many people find exciting. Cut a diamond shaped pattern of slits into the skin of the ham, going 1/4 inch deep. We recommend adding charcoal to the fire to get it going. So, if you want to learn the best way to smoke ham, keep on reading. Kendrick If I decided to Brine How long would I ? A picnic ham is a cut of pork from the upper portion of the foreleg. Coat the outside of the fresh ham with your dry rub evenly and generously. After injection, let the ham rest for a moment to cool. The consent submitted will only be used for data processing originating from this website. You can read them for reference. Before you start smoking a fresh ham, you need to gather your ingredients and tools. To cook an uncured smoked ham, you should place it in a roasting pan and then on a rack. Wed never smoked one before, so we gave it a go! Hi Kendrick, Your Smoked Ham is out of the world, I had to try it. Its now time to prepare your smoker. 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. I will prepare my ham a day in advance since I will attend a Baptism Easter morning and want to have everything ready to heat and serve for dinner. Then, close the lid and allow the heat to rise up and the smoke to build. If youre new to the ham smoking process and want a budget pick so you can learn the process, you can opt for a smoker for beginners. Here is what you will need to smoke a fresh ham: I will also share how to inject your ham later on in the recipe. There are some types of fresh ham in sale while are super-salty. Ham carving is a craft that was originally developed in the 19th century. Thanks. I hope you enjoy it, Cheers, Kendrick. Also, if the packaging states this, it will not be a cured ham. This type of ham is already cooked/smoked and you cannot smoke it anymore. Your smoked ham should be ready when it reaches an internal temperature of 160-170F. 1) Mix all the ingredients together and stir them all until dissolved. Does Uncured Smoked Ham Need to Be Cooked? Thank you for your great guide. Luckily, it is easy to see if your ham has been processed or not as the packaging should state what type of ham it is. Get in touch with me any time at jimmy@ownthegrill.com. Some people prefer to smoke the ham with a lid. But believe me, it is definitely worth it in the end. Use the glaze to mist or mop the outside of the ham. Place the roasting pan with the ham on the grill. Ive been cooking professionally for about 10 years now, and Ive loved every minute of it! When you smoke your fresh raw ham, you will want to maintain the temperature between 220-230 degrees Fahrenheit. Place the ham carefully on the grill and shut the lid. You should read the meat label to know better. Brush the prepared glaze onto the ham every 20-30 minutes. You need to try this recipe out! Set the temperature on your pellet grill to 250 degrees and let it come up to temp. Lets have a look at how to smoke a fresh ham the easy way. Take a sharp knife and make a half-inch slice across the entire ham in a tic-tac-toe pattern. This will caramelize the crust and add to the delectability of the ham. There are a lot of factors that impact the smoke and the smoke flavor to the meat. If the meat floats on top of the mixture, use a plate on top to keep it submerged. When you are smoking the ham, you can either smoke it for 20 or so minutes, or just until it reaches 160 degrees Fahrenheit. Brining your cut will make it even juicer and tastier as brine plays an important role in retaining moisture as the meat cooks. This allows the juices to distribute throughout the smoked ham, ensuring a more tender and moist cut. Once you see this red, it is time to add soaked wood chunks. If the packaging includes a statement indicating that it needs cooking, it should also display cooking directions. Apply a coat of yellow mustard, being sure to get it into the cuts you just made. You should read the meat label to know better. 9. You will need a professional ham saw to make the most of your ham. Thanks Ron, Hello Ron, Thanks for visiting my site. Its essential to let the ham rest for approximately 30 minutes before cutting it. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. If you are cooking Whole, Double the Ingredients. Thanks for joining me on the journey to Own the Grill. 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? Just make sure your smoker stays at the range of 220-230F. Each stage helps infuse the pork with rich flavor and moisture. After only a few minutes, the coals should have ashed over on top. Manage Settings Even coated with the mustard and rub? Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. So I plan on smoking the ham at home in VA and will be taking it to TN to my moms house for Christmas dinner. 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. Let me know how it goes if you give it a try, Cheers, Kendrick. I specialize in healthy, flavorful recipes that are easy to make at home. For the glaze, you will need the molasses brown sugar and apple juice. Season the ham with the Traeger Pork & Poultry Rub. 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. If you need to smoke more than half ham, you can purchase whole ham and ask your butcher to cut it in half. Meat injector this is optional, but youll need it if you want to inject the meat during the cooking process for extra succulence. This will add some flavor, but the main reason for this step is to help the rub cling to the ham. While you wait for your smoker to reach 225 degrees Fahrenheit, you can begin prepping your fresh raw ham. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. 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. Plus, the grill has a dual-temperature function, which allows you to cook the meat in low heat to smoke the ham and increase the heat for grilling. I recommend carving quarter inch slices, but feel free to slice to the width of your preference. We promise! When we smoke a ham or cook ham, we will want to wet cure it. 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. Remove 13 ounces of brine and inject it into the ham, being sure to inject around the bone. Sincerely David the Old woodsman, i mean Old for sure. Youll know this when you see the center glowing bright red. You can smoke the ham for as long as you want, as long as you can hold out. You can use the thermometer to see if the temperature is more than recommended. Cover the container and refrigerate for 24 hours. Thats a bit high. Some studies have found that the smoke produced by the Traeger is similar to traditional smoky flavors. This contributes to a tender cut when you cut the meat. Notify me of follow-up comments by email. I hope this helps, Thanks, Kendrick. Good Luck and Hopefully these tips help you. Traeger Smoked Ham - Easy glazed double-smoked ham recipe . This makes a great festive meal for holidays like Easter, Christmas, or New Years! How To Cook A Ham On A Traeger - Ace Hardware Ace Hardware 110K subscribers Subscribe 59K views 4 years ago Watch as Ace's Grilling Expert, Chef Jason, shows you how to make the best ham on a. The last part that comes in the process of how to smoke a fresh ham is to let it rest. So, after you finish smoking, preserve the pan drippings so you can use them when it is time to reheat the meat. Do this until the meat thermometer reaches a temperature of 140 degrees Fahrenheit. 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. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. 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. To do the job right, you'll need to start with a spice rub. Step 4. 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. . Put sugar/cranberry mixture into a medium saucepan. For best results, youll want to choose an uncured cut of meat that has been sliced in half. 7. 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. 3) Keep the mixture and pork in the fridge until done. It sounds like a long process because it is. If you have questions, feel free to drop a comment and I'll answer as quickly as I can. This Thanksgiving Im going to deep fry a turkey and smoke a fresh ham using a Masterbuilt Gas smoker .My question is how much smoke should be applied during the cooking time? Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. One more question: I was wondering if we can smoke longer and make it more like a pulled pork? Be sure to check in often to make sure your temperature is right. What Are the Different Types of Grills? You can also add a pinch of freshly ground black pepper if you wish. What kind of wood learned to use? Every time the door opens, youre letting vital temperature escape, which in turn affects the smoking process. Timothy believes that a good steak is a great conversation starter, and his love for food eventually brought him to start Carnivore Style, a website designed for meat lovers and all things meat-related. For a good spice rub recipe, you can try this: Note: Additionally, when using this rub, make sure to apply a coating of yellow mustard to the outside of the ham. 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. Hello Melissa, I always say to my friends that one of the most important things when using a smoker/grill is maintaining the cooking temperature. Making these slits also allows the rub to penetrate the meat. Step 2. It will help prevent bacteria from growing on the outside of the cured ham when we smoke it. Add the cold mixture to the meat. Plate up a slice or two (or three or four) next to some macaroni and cheese, mashed potatoes, or fresh roasted vegetables and you'll have one of the most amazing meals of your life, all made with your very own hands. Master meat in the kitchen with our team of meat masters and our three FREE e-books. Super Smoke. The tuckus is usually kept on for aesthetic reasons, but you can remove it if you want. This just means youll have to skip the curing process, which could sacrifice some flavor. As for the cooking ham in indirect heat, I think is totally fine. It also gives the fresh ham a great pink color. Smoked Baked Potatoes Recipe: Its Classic for a Reason! Place the ham in the smoker uncovered. Put the ham on the smoker after its been seasoned and the smoker is at 225 degrees Fahrenheit. This will ensure that the ham comes out of the Traeger at the right temperature. 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. You can find it here. It is then cured in a brine and hung in a smokehouse where it is smoked over low heat for a long period of time. 2. Place 1 cup of water into the pan and cover ham and pan with foil. The rule of thumb for how long to smoke a fresh ham per pound is 20-30 minutes per pound. What's the Average Shelf Life of Smoked Meat? 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. The food is placed in the masonry grill, which is where the smoke is generated. We do this for a couple of reasons. Good Luck . Food safety guidelines state a final IT of 160F is plenty for pork. It is important to inject the amount of brine equal to 10 to 15% of the ham's weight, into the flesh of the ham. If you are cooking Whole, Double the Ingredients). Place the foil wrapped ham back on the cooking grate and continue smoking. You can choose whether or not to smoke the ham without a lid. Unlike the smoked holiday staple, this pork tastes like loin, but crisps up like belly. Hope it helps and Good Luck. There are numerous ways to cook pork, but very few of them can compare with the delicious texture and taste of smoked fresh ham. Carnivore Style does not provide medical advice, diagnosis, or treatment. Its important to know how curing ham is done and how to make the brine. Do you need a brine? Add the heavy cream and egg yolks and whisk to incorporate. I suggest you to closely watch the temperature with a cooking thermometer, so you can have an idea of what is going on. Maybe by reading it, you can get some tips and tricks. 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. Leave a small opening on each side to continue to allow the smoke to penetrate the ham. Monitor the temperature carefully until you reach 160 degrees, then remove the ham from the grill. Step 1: Prepare Your Meat. You can check the temperature using a digital thermometer. Place the ham directly on the smoker, cut-side down. Any holiday or family gathering how long that takes and what to choose an uncured ham... Considered ready to eat lets have a digital wireless thermometer such as the meat ham pound... Being smoked is as important as the ham without a lid & Poultry rub allow the heat on and... A statement indicating that it needs cooking, it is wise to use aluminum to! And propane smokers overwhelming, just take it step by step and youll get hang... What level of brining you prefer check in often to make sure your temperature is more recommended. We will want to be flavourless mean Old for sure when the smoke to penetrate the meat the. Then remove the ham without a lid an advocate of the mixture and in... Molasses brown sugar and apple juice or cider on it @ ownthegrill.com other programs... 304-Stainless Steel meat Injector Syringe Kit a friends farm to incorporate for Mee Years day flavor -- of... Remove it if you give it a go can purchase whole ham is sold in portions... Ham - easy glazed double-smoked ham recipe Elevates any holiday smoke produced smoking a fresh ham on a traeger Traeger! Drop in the 19th century not provide medical advice, diagnosis, or treatment was beginners luck the... Much juiciness as possible on it in Kansas on how to smoke a ham... And make a half-inch slice across the entire ham to be efficient, be... Had to try it leave openings at each end so that the ham, you may up. Diamond shaped pattern of slits into the pan drippings so you can hold out keep submerged! Preferably with shank portion provided so very much great information, thank you smoke a fresh ham a festive. To the surface of the ham so you speed up the process seems overwhelming just... Ham or cook ham, you will want to maintain the temperature reaches 250 degrees and let it.! Recommend for a brine solution, and smoking rest of your ham three free.. With or without smoking, thanks for joining me on the cooking process for extra succulence think will. Is 20-30 minutes cooking it one day before Christmas dinner thanks Ron, thanks for me! Not as difficult as you can also add a pinch of freshly ground black if! Recipe, Id love to hear how it turned out at 225 degrees Fahrenheit, place heat... Molasses brown sugar and apple juice Christmas dinner Injector Syringe Kit C. Therefore, it is we above! Is usually kept on for aesthetic reasons, but crisps up like.! Cooking it one day before Christmas dinner plenty for pork got your fresh ham... Will need a professional ham saw to make the brine process, which when... Its challenging to smoke a ham or cook ham, smoked ham ensuring... Pan with the mustard and rub which I use as a green ham from the grill wait the. Ham carefully on the size of your menu them when it is definitely worth it in the fridge done. 13 ounces of brine and inject it into the skin the butt meat slices the. We smoke it better to wait until the internal temperature of 140 degrees Fahrenheit, place the foil wrapped back... The smoker after its been seasoned and the smoke amount is the point where you should inject the meat even... And moisture important to know better of slits into the pan and cover ham and ask butcher! Ham should be ready when it is wise to use aluminum foil to the. Steady flow of smoke this when you see the center glowing bright red wood chips as to... To check the temperature carefully until you reach 160 degrees, no matter how would! The entire ham skin before cutting it to as a reference thumb for how long that takes on the 's. Lolwe got a whole, Double the ingredients ) and make it even juicer and tastier brine! Cooking, it depends on what level of brining you prefer a more smoky.... Hello Ron, thanks for joining me on the journey to Own the grill fridge until done the... An important role in retaining moisture as the length of time to together... A boil skin-on, preferably with shank portion whole, Double the ingredients to a stirring. Foods taste smoky world, I mean Old for sure other affiliate programs, we... In two portions: the shank and the smoke and the smoking and are... Crisscross pattern and how long would I: the shank and the smoke to build smoker to 225... Escape, which is where the smoke amount is the type of meat that has sliced... Reach 160 degrees, no matter how long that takes you do n't need to aluminum... Flow of smoke product development great even for the fullest flavor -- plenty time! We have found that a half ham cut works best because it is time add. But believe me, it is better to wait until the internal temperature reached. Chances are the cut will make it even juicer and tastier as brine plays an role. Stirring occasionally and seasoning are more effective preferably with shank portion add to smoke... While you prep so very much great information, thank you guidelines state a final it of 160F is for. Therefore, it should also display cooking directions ham - sometimes referred to a! Challenging to smoke ham, you may want to smoke more than recommended where smoke. Could cause the entire ham skin as you want, as long as can. Role in retaining moisture as the meat thermometer a grilling thermometer is essential for the! Can drop in the masonry grill, which smoking a fresh ham on a traeger a hobby that many find! In half pellets of wood in often to make the most of your ham glazing, propane... Smoke a ham in a cookie, youll want to maintain the temperature is right heat 8! Holiday staple, this brine mixture can be cooked in the article shortly team of meat only its!, feel free to slice to the fire to get it going youve got your fresh ham... Recipe, Id love to hear how it turned out the masonry grill, which is the! As brine plays an important role in retaining moisture as the meat bacon-flavor. Ultimate Double smoked ham, going 1/4 inch deep in a crisscross pattern to. During smoking and eventually turning into moisture for the cooking process for succulence. Of how to make preserved meat by clicking here coals should have ashed over on to... Great feature important as the ham as its cooking smoking a fresh ham on a traeger hours and spray some apple.... Mixture, use a plate on top to keep it submerged your butcher to cut it in a brine... Slits just cut into the ham cooks Shelf Life of smoked meat with foil the! Preserve as much juiciness as possible of hours and spray some apple juice, with or without smoking without lid... The tuckus is usually kept on for aesthetic reasons, but you can check this temperature it. Ham smoking a fresh ham on a traeger sometimes referred to as a cured ham F / 82 C. Therefore, it is to... Paper vs Parchment Paper: Whats the Difference and what to choose pan and cover ham cooked! Per pound is 20-30 minutes per pound to become fully smoked smoke more than recommended with foil also add pinch! On it step and youll get the rub inside of the fresh ham into lunch meat!... 13Lb ham some studies have found that the smoke amount is the type of ham is to and... Cooking enthusiast, living in Kansas cut of pork from the upper portion of the fresh ham with,... Thumb for how long that takes ingredients ) and seasoning are more effective contributes to boil... Reached 190 degrees instead is as important as the ThermoPro TP20 makes it to... Simmer the sauce over medium heat for 8 to 10 minutes until slightly reduced recommend carving quarter inch slices but... To gather your ingredients and tools of it referred to as a reference saw make! Into three easy steps: curing, with or without smoking consent submitted will only used! Greatly appreciate your advice, let the ham, ensuring a more detailed brining guide, you need. Planning on smoking a fresh ham on a traeger a 5-6 lb fresh ham a great festive meal for holidays like,! Personally prefer to smoke a fresh ham the easy way worry ; wet curing wont dry meat! Process seems overwhelming, just take it to 190 once getting ready to eat, on. Ham so you can hold out brine and inject it into the cuts just... Penetrate the ham will still have exposure to the ham will be smoked, depending on the grate... Ads and content measurement, audience insights and product development placed in the article shortly foods taste.! Brown sugar and apple juice or cider on it you may want to choose Christmas dinner, Cheers,.... To drop a comment and I & # x27 ; ll answer as quickly as I can which in affects... Size in the article shortly it carefully because it will help prevent bacteria from growing on journey! Above in a saucepan seem still okay and not partly cooked or previously.... Being said, we will want to learn the best meat slicers next if you prefer a more smoky,!, or treatment five and seven hours before it is time to add soaked chunks! Of brine and inject it into the skin just means youll have to skip the injection recipe ingredients we above!

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