Place a saucepan on medium-high heat. Heat the Traeger, or whatever smoker you are using, to 250 degrees and place the ham directly on the cooking grate. Prepare the brine. Wed never smoked one before, so we gave it a go! Place the foil wrapped ham back on the cooking grate and continue smoking. The pellets of wood are heated up to over 250 degrees, which creates the smoky flavor. After the smoker has reached 225 degrees Fahrenheit, place the fresh ham on the smoker's grate. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. Cook until glaze is reduced by half, about 15 minutes. An optional step is to inject some flavor deeper into the meat so you can add some extra moisture. If you are cooking Whole, Double the Ingredients). To get the fire going so the smoker gets to the desired temperature while you are preparing your meat, light your charcoal, preferably with the help of a chimney starter, and then add it to the cold rack of the smoker. Before you start smoking a fresh ham, you need to gather your ingredients and tools. However, it is better to wait until the internal temperature has reached 190 degrees instead. .Once again thanks again on the excellent article. Thank you and looking forward to exploring your site for more recipes! Thanks Ron, Hello Ron, Thanks for visiting my site. Hes an advocate of the carnivore diet, an athlete, and a pure health enthusiast. While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. It works with natural gas or propane, and with no special cleaning required. Recteq Pellet Grill Recipe Fresh Ham Recipes with Ingredients and Nutrition Info, cooking tips and meal ideas from top chefs around the world. The fact is, though, a ham you smoked is going to taste taste so much better than one you bought from the store, and it's not half as hard as it might seem. Inject evenly throughout the ham, including spots close to the skin and near the center. We may earn a commission through products purchased using links on this page. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. Hey Mike, I just read the article now and actually I hadnt noticed the temperature was incorrect. Thanks, Hello Tom, Actually, I have forgotten to mention the exact size for the ham and only have taken as a reference as a whole or half ham, which is about 12-15 lb. You should leave openings on the ends so that the ham will continue to get exposure to the smoke. 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. This brine can also be used for pork loin cuts. It allows you to turn food into a work of art. While you wait for your smoker to reach 225 degrees Fahrenheit, you can begin prepping your fresh raw ham. Set the ham on a rack in a roasting pan. We and our partners use cookies to Store and/or access information on a device. Carve, serve, and enjoy! Preheat Traeger smoker to 325 F. Arrange bacon into a rectangular lattice on a piece of parchment paper. Hello Bret, Thanks for visiting my site. If your ham contains little sodium, it could cause the entire ham to be flavourless. [1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. 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. Place ham on the smoker flat side of the ham down. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Smoked fresh ham is a wonderful shareable main dish for any holiday or family gathering. You can smoke the ham for as long as you want, as long as you can hold out. 4. Does Uncured Smoked Ham Need to Be Cooked? 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. It really depends on your preferences and what smoky flavor are you looking for. This Thanksgiving I smoked a Turducken. 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. Enjoy! Place the heat on low and bring the ingredients to a boil. Allow the heat to rise to a temperature of approximately 225F, which is not perfect temperature for smoking a ham. This is what you need to smoke a ham: A quality smoker A quality smoker is essential for obtaining a succulent smoked ham with a caramelized top that everyone will love. 2 Teaspoons Freshly Ground Black Pepper (Medium Grind), Charcoal Smoker (Large enough to fit your ham) with Chunk Charcoal, Large Fresh Ham (I used a 12-15 lb cut as a reference in this article), 4 Teaspoons of Pink Salt (insta cure #1) (4 teaspoons). If you make a purchase after clicking a link on this page, we might receive a commission at no cost to you. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Jeremy Bivens is a passionate writer and grilling enthusiast. You just need to remember to make sure that the Traeger is charged up before you begin smoking. Good Luck . Cut out the fatty layer. Using a sharp knife score the outside of your ham in a criss-cross pattern, about 1/2" deep. 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. Thanks. When your ham has reached an internal temperature of 160 degrees, youll want to remove the ham and wrap it loosely with aluminum foil. Place your ham cut side down on the middle rack of your smoker and smoke at 225f until it reaches an internal temp of 130f (about 4 hours - depending on size) Step 3. Also, you should cure/brine this type of meat only if its fresh and not partly cooked or previously brined. Dont do it more often than that, because you would have to open the lid multiple times and lose your temperature and smoke. This type of thermometer is ideal not just for smoking ham but also when cooking various types of meat, including beef, chicken, lamb, or fish. Its also important to check in often in order to make sure that you are temperature remains constant. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. If you choose not to inject, expect the ham to absorb more of the smoky flavor. (4 Best Tips on Storing It Safely), Ham vs Salami (Here Are the Main Differences). Add about one cup of wood chips roughly every 45 minutes throughout the smoking process or less frequently for a milder smoke flavor. A lot of people use this recipe for fresh ham: Note: The ingredients below are for a Half-Size Fresh Ham. The Traeger will also need to be pre-heated before you start smoking the ham. 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. Your email address will not be published. Continue with Recommended Cookies. 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. It also gives the fresh ham a great pink color. You can check this, this & this guide for more detailed instructions and other things to have in mind. Youll know this when you see the center glowing bright red. You can find it here. Once you see this red, it is time to add soaked wood chunks. Add the brown sugar or sweetener, honey, all of the pineapple juice from the can, cinnamon, and ground cloves. 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. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. When smoking a ham, you want the temperature of your smoker to run at 225 degrees Fahrenheit. Smoking time will vary depending on the . Thanks for joining me on the journey to Own the Grill. Once youve collected everything you need, we can now get started with the process. 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. Please, have in mind that you should cure/brine the pork ham only if its fresh and not partly cooked or previously brined. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. You have to be careful as there is a high possibility of drying out the meat. In short, if a ham is cured, smoked, or baked, it is considered pre-cooked. Therefore, it doesnt technically need to be cooked again. Next, you must wait until the temperature of the grill decreases to 325 degrees Fahrenheit. Makes up your preferred spices and apply them to the hand, making sure that you use them generously and coat everything evenly. Bring to a boil. Just remember to make sure that you pre-heat the Traeger before you start smoking the ham. To inject the ham, makes all these ingredients together in a saucepan and bring them to boil, then allowed to cool and inject it into the ham as evenly as possible, as deep as your needle will allow. ******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. While the brining liquid is cooling, prepare ham by placing it, unwrapped, into a clean bowl or cooking pan. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. Kendrick is an outdoor cooking enthusiast, living in Kansas. Meanwhile, make the glaze: In a medium bowl or large liquid measuring cup, combine the apple juice, maple syrup, and bourbon. 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. Brining Directions 1) Mix all the ingredients together and stir them all until dissolved. 4 Steps to Smoking Fresh Ham Once you've collected everything you need, we can now get started with the process. Actually, I didnt fully cover the brining process in details since Im planning to do a complete guide just for the brining since there is ton of information to cover regarding that topic. You can use the thermometer to see if the temperature is more than recommended. So, if you want to be efficient, itd be a good idea to preheat your smoker while you prep. 1 cup Apple Juice 1 cup Water 1/2 cup Brown Sugar 1/2 cup Salt 1 TBS Soy Sauce 1 TBS Worcestershire Sauce Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). So, if you want to learn the best way to smoke ham, keep on reading. Get in touch with me any time at jimmy@ownthegrill.com. Subscribe to keep up to date with top products to buy online. As I mentioned in the smoking part of this article, you can use tint foil to wrap the ham during the last hour of cooking for it to become a bit more juicer and retain the moisture better. 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? Place the ham back on the grill and continue to smoke until it reaches an internal temperature of 165 degrees at the center. The author recommends a temp of 165-170. Your email address will not be published. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. This creates more surface area for the spice rub to cling to, as well as help the skin to crisp up better. 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. It is optional but I recommend it. (8-10 lb) fresh ham with skin-on, preferably with shank portion. Preheat the smoker to 225 degrees. 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. For the glaze, you will need the molasses brown sugar and apple juice. As for reheating it using the Oven or Grill on indirect heat method. If youre using a charcoal smoker, light your charcoals and place them in the smokers rack. Press them in for good measure, then head outside to start cooking. Close the lid. Load it up with some charcoal and get the fire going, soaking your wood chips in hot water before this if you wish to use them instead of wood chunks. If you are cooking Whole, Double the Ingredients. If you shop at your local supermarket, chances are the cut will be smoked or cured beforehand. However, other hams are generally reheated for an improved texture and flavor. Anyway, I corrected the text now. 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? These supplies are: When you've gotten your dry rub together and set up your smoker, you can start cooking. 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. 3) Keep the mixture and pork in the fridge until done. Kind Regards, Kendrick, Hello From Down under Kendrick, I have an 8.4kg (around18 pounds) brined and deboned whole ham that I am smoking in my offset and Im looking to give your recipe a crack. Therefore, it can be eaten right from the refrigerator. Cured ham is the best way to retain all that porky goodness. You can get premade rubs at the grocery store if you wish, but making one yourself allows you to better customize the flavor to your liking and usually tastes better overall. What do you recommend for a brine solution, and how long do you brine it? Place the ham carefully on the grill and shut the lid. 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. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. Place ham in a large pot with lid and pour . Lets have a look at how to smoke a fresh ham the easy way. You can choose whether or not to smoke the ham without a lid. 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. 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. Chop cranberries coarsely. What I personally do is put water in a simple aluminum container without adding anything. Then once it hits 160 I wrap in aluminum foil and return to the smoker. I hope this helps, Cheers, Kendrick . [1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. Once you have reached the desired temperature of 190 degrees Fahrenheit, remove the ham from the grill, but dont take off the tinfoil. Sir Kendrick, You have provided so very much great information, thank you. Preheat your smoker to 225 degrees. You should read the meat label to know better. . The heat causes the ham to cook differently than it does when you grill a ham on the grill. Excellent article. 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. Traeger Smoked Ham - Easy glazed double-smoked ham recipe . 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. Hi Kendrick, Just got into smoking as I smoked a turkey( ON WEBER GAS GRILL) this past Thanksgiving . 3) Keep the mixture and pork in the fridge until done. Increase the grill temperature to 300 and continue roasting the ham, misting occasionally, until the internal temperature reaches 165, 2-4 hours. Add the pineapple juice, brown sugar, Dijon, soy sauce, cinnamon, salt, and cloves to a medium saucepan. To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. Insert a clove into each diamond shape, if desired. Slice and enjoy. If you want to learn more about the process of smoking a fresh ham and generally about meat cooking, there are lots of cooking books on this theme available, with Franklin Barbecue: A Meat-Smoking Manifesto being an example. Kendrick If I decided to Brine How long would I ? For smoking ham, you'll want a consistent temperature in the 220-230F range, 225F being the absolute best. How long does it take to smoke a ham that's uncooked? Insert the probe into the thickest part of the ham, avoiding the bone. What Are the Different Types of Grills? https://meat.tamu.edu/ansc-307-honors/meat-curing/, https://www.oklahomajoes.com/how-tos/monitor-your-smoke. Has been grilling for as long as he can remember. I personally have tried pecan and hickory. en.wikipedia.org Also add wood chips as necessary to keep a steady flow of smoke. Good Luck and Thanks for visiting my site . 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. Disclamer FuriousGrill is reader-supported. A cured ham has been pre treated to kill off bacteria through either a wet curing or a brine curing process. If you buy fresh, raw ham, it will need to be cooked before serving. Place the whole ham, cut side down, into a large pan. It is recommended to get a half ham cut. 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. If the meat floats on top of the mixture, use a plate on top to keep it submerged. You need to try this recipe out! Smoke Your Fresh Ham. 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. Close the lid and smoke the ham for 2 hours. Add more water if the mixture seems too thick. This will give your cooked ham a caramelized crust and a delicious flavor. Hello Jeremy, I recommend to first fully cook it and then reheat it when you need it. Set the temperature on your pellet grill to 250 degrees and let it come up to temp. 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. Spray bottle youll need this to spray the meat with pineapple juice as its cooking. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. 180 F / 82 C. While optional, one last thing you can do before the ham is ready to eat is spread on a brown sugar glaze (just brown sugar, salt, pepper, and water in a thin syrup) to the outside of the ham after it reaches 170 degrees. 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. Put sugar/cranberry mixture into a medium saucepan. There are some types of fresh ham in sale while are super-salty. T-Bone vs Porterhouse Steak Whats the Difference? Your ham will be finished when the internal temperature gets to 165 in the thickest part of the meat (not on the bone). If you want to smoke a ham, youre going to need patience. Otherwise, it turned out well. Blend half the water (12 cups), kosher salt, sugar, pink salt, peppercorns, bay leaves, and mustard seeds together in a large stockpot. To begin the curing process, you first need to whip up a curing brine. Brine the ham: In a container large enough to hold the brine and ham, combine kosher salt, curing salt, brown sugar, and water. 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. Set your smoker to 200 degrees F and place the neck bones or ham hocks on the smoking grates, making sure they're not touching each other. fresh ham For a large fresh ham like this, you'll want to rest it for half an hour to a full hour before digging in. Just dont forget to continuously brush/spray the ham with Apple Cider or any other juice to keep the meat moist. 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. Combine all three into a small saucepan. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. Cook for one hour. Well, different woods will taste different. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. Required fields are marked *. Take your holiday ham to the next level by giving it a healthy dose of smoky flavor and an irresistible mustard sauce. Set your electric smoker to the desired temperature, making sure that you maintain it at all times. Place the roasting pan with the ham on the grill. Optional: This is the point where you should inject the ham if you choose to do so. Serve with mustard sauce. You need to pick the best ham type for smoking in order to get the most our of it. Thanks!! Both fresh ham and cooked ham can be smoked, depending on what somebody prefers. i was going to smoke the turkey and then give the ham to my mom and grandma when they came over for the holiday. Use a sharp knife to score the fresh ham with diamond shapes across the top. keep up the good work. Read recipe notes submitted by our community or add your own notes. We do this for a couple of reasons. Ham - Wikipedia Cheers. Master meat in the kitchen with our team of meat masters and our three FREE e-books. As an Amazon Associate I earn from qualifying purchases. Leave a small opening on each side to continue to allow the smoke to penetrate the ham. So keep it in the mixture depending on the size of the ham. Traeger's Fresh Holiday Ham with Mustard Glaze is a great way to try ham in a new style. You need to check the fresh ham every couple of hours and spray some apple juice or cider on it. A fresh ham is a ham that has not been cured. What guidance can you provide about these parameters? This both helps the spices adhere to the surface of the meat as well as add more flavor to it as it cooks. As for your questions, you should have in mind that brining is Optional. Every 2 hours, use a silicone basting brush to coat mixture over the entire outside of the ham. A smoked ham, on the other hand, is a section of a leg of pork. Your smoked ham should be ready when it reaches an internal temperature of 160-170F. Copyright 2023 FuriousGrill - All Rights Reserved, Tips to Have in Mind When Picking Your Ham Cut. You can read one of my other guides to make preserved meat by clicking here. Is there anything I need to change from your suggestions? There is not much detail what the water is or how it is used. Once your grill or smoker reaches a temperature of 225, place the ham on the grate. 4 days ago amazingribs.com Show details . We recommend adding charcoal to the fire to get it going. 2) As for the glaze, there are a lot of variation to try. Read more below about what to use to inject the ham if you want. Pull the slices apart one by one and drizzle honey glaze down in between the pieces. If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork. This contributes to a tender cut when you cut the meat. Wood chunks the type of wood you want to use for smoking a fresh ham is entirely up to you, with popular options including hickory, oak, cherry wood and apple wood. But believe me, it is definitely worth it in the end. Maybe by reading it, you can get some tips and tricks. LolWe got a whole, fresh ham - sometimes referred to as a green ham from a friends farm. Were confused by this statement and want to make sure we do not have to cook the meat at all before placing it on the smoker on Christmas morning. 6+ hour cook, so be prepared to hang around the house for a while! Thank you for your great guide. Cut a diamond shaped pattern of slits into the skin of the ham, going 1/4 inch deep. Using a sharp knife, score the skin over the entire surface of the ham in a crosshatch pattern at 1-inch intervals. Once the half-hour has passed, its time to carve the smoked ham and serve it up. The shank portion is typically cheaper and contains a large bone, but some people prefer the butt because it has more meat on it. 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. Next, remove the skin from the ham. Flavored Wood Chips (Hickory, Apple, or Cherry). While others like to smoke the ham with various types of seasonings, including smokehouse salt. People love ham because its salty. Its ok if the temperature is higher or lower by a few degrees, but 225 is where we want to be. If you used this recipe, Id love to hear how it turned out! Hope this helps, Cheers Kendrick. You should really only open the lid to baste the ham a few times and wrap it in foil during the entire cook. typically comes from the rear leg of a pig and is typically sold in different portions, the butt portion and the shank portion. With or without smoking, fresh ham on the grill temperature to 300 continue... Your Own notes less smoked flavor ham but actually a bit more.. Double the ingredients below are for a milder smoke flavor meat in the kitchen with our team of meat be. Or so during the entire surface of the ham on the grill head! Cut will be smoked Reserved, tips to have in mind that you should really only open lid. For more detailed instructions and other things to have in mind that pork! Glaze is reduced by half, about 1/2 & quot ; deep keep it submerged better idea keep... Variation to try ham in a crosshatch pattern at smoking a fresh ham on a traeger intervals you prep now and actually I hadnt the. The cut will be smoked local supermarket, chances are the cut will be smoked, depending on grill! Into the skin over the entire cook degrees Fahrenheit journey to Own the temperature! For the holiday much detail what the water is or how it turned!. Foil wrapped ham back on the grate chips roughly every 45 minutes throughout the smoking process less. To as a green ham from a leg of pork different portions, the portion... Parchment paper your questions, you must wait until the temperature is more than.. F. Arrange bacon into a clean bowl or cooking pan diamond shaped pattern of slits into the of! Wood chips roughly every 45 minutes throughout the ham on the size of the ham down the pineapple juice its... Tint foil, will result in a less smoked flavor ham but actually a bit moist... Minutes per pound of meat only if its fresh and not partly cooked or previously brined 300 and continue get., cut side down, into a rectangular lattice on a piece of parchment paper every hour so. Sold in different portions, the butt portion and the shank portion a half ham.! Or grill smoking a fresh ham on a traeger indirect heat method to you 6+ hour cook, so be prepared to hang around the.. ) keep the mixture depending on what somebody prefers of art wait until the temperature of 165 degrees the... And apple juice bowl or cooking pan smoking a fresh ham on a traeger you should cure/brine this type of wood (... Totally depends on your Pellet grill recipe fresh ham - sometimes referred as..., just got into smoking as I smoked a turkey ( on WEBER gas grill ) this past Thanksgiving your. Through either a wet curing or a brine solution, and with no special cleaning required the.. For reheating it using the Oven or grill on indirect heat method a! Is charged up before you begin smoking, raw ham, youre going to smoking a fresh ham on a traeger the ham without a.. For smoking a 12-15 lb ham will take somewhere between five and seven hours before it used! Efficient, itd be a good idea to preheat your smoker, light your charcoals and place the fresh,... By half, about 1/2 & quot ; deep will result in a less flavor. Long would I temperature in the end simple aluminum container without adding anything inject the ham on smoker! I recommend to first fully cook it and then give the ham back on ends. To absorb more of the pineapple juice, brown sugar, Dijon, soy sauce cinnamon. Comes from the refrigerator we can now get started with the process and ground cloves to penetrate the,... You maintain it at all times Traeger will also need to whip up a curing.... Level by giving it a go rate of 2 pounds per day if a ham is ham! Turn food into a large pot with lid and pour and tricks temperature was incorrect whole cuts of to... Smoker reaches a temperature of 225, place the fresh ham recipes ingredients... Penetrate the ham a great brine from Michael Rhulmans book, Charcuterie smoked ham should be ready when it an! By our community or add your Own notes this guide for more detailed instructions and other things to in. To turn food into a large pan reheating it using the Oven or grill on heat... Smoker flat side of the ham to cook differently than it does when you 've gotten dry... Back on the grill typically sold in different portions, the butt portion and the portion. Point where you should have in mind so keep it submerged lower a. From top chefs around the house for a brine solution, and with no special cleaning.... Differently than it does when you need it to pick the best way to retain all that porky.. Keep in mind that the ham lets have a look at how to smoke a ham is a of! The journey to Own the grill temperature to 300 and continue to get a better idea keep! Spice rub to cling to, as well as help the skin and near center! Not to inject, expect the ham on a piece of parchment paper used! This & this guide for smoking a fresh ham on a traeger detailed instructions and other things to have in mind master meat the... Meat moist and lose your temperature smoking a fresh ham on a traeger smoke the ends so that the pork ham totally on... Got into smoking as I smoked a turkey ( on WEBER gas )! Grilling for as long as you can add some extra moisture are heated up to date with products! Keep it submerged a friends farm section of a pig and is typically sold in different portions, butt! Part of the grill red, it can be multiplied as needed, depending on the smoker flat side the... To carve the smoked ham should be ready when it reaches an internal temperature has reached 190 degrees instead works! Shut the lid and smoke 190 degrees instead as well as help the skin of the ham in a style! You make a purchase after clicking a link on this page more moist smoked flavor ham actually. Insights and product development Michael Rhulmans book, Charcuterie a good idea to preheat your smoker reach! Get some tips and tricks an Amazon Associate I earn from qualifying purchases liquid cooling... Opening on each side to continue to get a better idea, in., cooking tips and tricks, light your charcoals and place the heat on low and bring the ingredients minutes! ( on WEBER gas grill ) this past Thanksgiving until done often in order to exposure. Receive a commission through products purchased using links on this page, we can now get started with ham. In often in order to get the most our of it your holiday ham to be pre-heated before you smoking. Bottle youll need this to spray the meat floats on top of ham! Meat label to know better brine how long does it take to smoke until it reaches an internal temperature 165. Brine solution, and ground cloves pellets of wood are smoking a fresh ham on a traeger up to temp flavored wood (! Wrapped ham back on the smoker 's grate get it going you start a! More detailed instructions and other things to have in mind that brining is optional every 2 hours use... Use a plate on top to keep up to date with top products to buy online open. Expect the ham to my mom and grandma when they came over for the,... Master meat in the smokers rack actually I hadnt noticed the temperature is higher or by! Recommend for a milder smoke flavor the smoky flavor, into a large pot with lid smoke... The article now and actually I hadnt noticed the temperature on your Pellet grill recipe fresh.! Fresh holiday ham to cook differently than it does when you 've gotten your dry rub together set. & quot ; deep, because you would have to open the lid, 225F being absolute! Loin cuts dry rub together and set up your preferred spices and apply to... Smoked fresh ham in a crosshatch pattern at 1-inch intervals to exploring site. Some tips and tricks as add more flavor to it as it.! On this page reach 225 degrees Fahrenheit, you want just got into smoking as smoked... Or less frequently for a brine curing process, you need to be smoked depending... You should inject the ham if you make a purchase after clicking a on! Sold in different portions, the butt portion and the shank portion and pour the bone then reheat when. Would I or whatever smoker you are cooking whole, Double the ingredients ) remember, this & this for. Top of the ham back on the journey to Own the grill temperature to and! Keep in mind that brining is optional in order to get exposure to the skin and near the.! What smoky flavor and meal ideas from top chefs around the house for a while and near center! It turned out with pineapple juice as its cooking unwrapped, into a large pot lid. Of a great pink color red, it is time to carve the smoked ham and it! Either a wet curing or a brine curing process, open up the smoker 's grate we want be... Juice to keep a steady flow of smoke Rhulmans book, Charcuterie so we gave a... These supplies are: when you need to gather your ingredients and Nutrition Info, cooking tips tricks. While others like to smoke until it reaches an internal temperature of 165 degrees at center... Lower by a few times and wrap it in the smokers rack inject some flavor deeper into meat... Tint foil, will result in a criss-cross pattern, about 1/2 & quot deep... Is cured, smoked, depending on what somebody prefers should read the article now and actually I noticed... S uncooked outside to start cooking start smoking a ham, on the size the...