Heat the Traeger, or whatever smoker you are using, to 250 degrees and place the ham directly on the cooking grate. Brining Directions 1) Mix all the ingredients together and stir them all until dissolved. Youll know this when you see the center glowing bright red. Smoking time will vary depending on the . Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. Kendrick is an outdoor cooking enthusiast, living in Kansas. Is there anything I need to change from your suggestions? Copyright 2023 FuriousGrill - All Rights Reserved, Tips to Have in Mind When Picking Your Ham Cut. The shank portion is typically cheaper and contains a large bone, but some people prefer the butt because it has more meat on it. Does Uncured Smoked Ham Need to Be Cooked? As for reheating it using the Oven or Grill on indirect heat method. Its entirely up to your preference. avoiding the bone. 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. Every time the door opens, youre letting vital temperature escape, which in turn affects the smoking process. 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 smoke the ham for as long as you want, as long as you can hold out. Your email address will not be published. Once youve collected everything you need, we can now get started with the process. If it's been brined and prepared, expect to smoke for up to 7 hours, until it reaches 145 degrees Fahrenheit. 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. 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. Place the ham back in the smoker and remove it once it has reached an internal temperature of 190 degrees Fahrenheit. While you wait for your smoker to reach 225 degrees Fahrenheit, you can begin prepping your fresh raw ham. When smoking a ham, you want the temperature of your smoker to run at 225 degrees Fahrenheit. Step 1: Preheating Your Smoker While it may be quite straightforward, smoked fresh ham definitely takes time. Also, you should cure/brine this type of meat only if its fresh and not partly cooked or previously brined. We do this for a couple of reasons. Cheers, Kendrick. 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. How to Smoke a Fresh Ham, Smoked Fresh Ham, Smoked Ham, Smoking, Ofargo 304-Stainless Steel Meat Injector Syringe Kit. Heres how to do it safely and to ensure the best results. Seasoning is where the yellow mustard comes into play. To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. Place the roasting pan with the ham on the grill. If you want a more detailed brining guide, you can check this guide which I use as a reference. 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. 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. 2 questions: 1) What are your thoughts using apple pellets for my Traeger and 2) Can you share the specifics of your glaze recipe? This helps to keep the ham moist, prevents the outside from charring too heavily, and adds a little extra flavor. With your ham fully seasoned, place it on the grates and close the lid of the smoker. However, just like when you brine ham, it is worth the wait as it offers delicious results. You can use the thermometer to see if the temperature is more than recommended. Should I stop when the ham hits 160 and take it to 190 once getting ready to eat? Allow the heat to rise to a temperature of approximately 225F, which is not perfect temperature for smoking a ham. Also, the drippings can drop in the water during smoking and eventually turning into moisture for the smoking ham. Any spray bottle will do. You need to pick the best ham type for smoking in order to get the most our of it. It will cure at around 2 pounds per day. How long does it take to smoke a ham that's uncooked? Meat injector this is optional, but youll need it if you want to inject the meat during the cooking process for extra succulence. So keep it in the mixture depending on the size of the ham. Kendrick, this is a fantastic article and I be following it closely as I smoke my first fresh ham this weekend. Get expert tips and tricks for succulent, perfectly seasoned meat dishes. This type of ham is already cooked/smoked and you cannot smoke it anymore. Also, you can use the built-in chimney or air-vents to adjust the temperature and the smoke levels. Smoke the glazed ham for 20-25 minutes. Required fields are marked *. 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. You need to check the internal temperature regularly, so you will know when your ham will be ready. 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. Score the ham about 1/3 inch deep in a crisscross pattern. Turn Traeger temperature to 325 degrees. It can also produce meatballs, popcorn, and bread that tastes smoky. Hi Kendrick, Your Smoked Ham is out of the world, I had to try it. 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. Excellent information on smoking a raw ham. 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. 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. If you need to smoke more than half ham, you can purchase whole ham and ask your butcher to cut it in half. The best type of grill for smoking the ham is the Char-Broil Hardwood Grill. Be sure to not penetrate the skin enough to cut into the meat. Place ham in a grill safe pan, flat side down. Once youve got your fresh ham cured, its time for the smoking process. The temperature of a raw ham when being smoked is as important as the length of time it should be smoked. Have you ever tried that? Once the ham has rested, carve into it, serve, and enjoy! 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 . Finding a smoking ham in your grill is more challenging than you think. Place the pan in your smoker directly on the grill grates. When we smoke a ham or cook ham, we will want to wet cure it. Before we begin the smoked ham process, we first have to ensure we pick the best cut. Simmer the sauce over medium heat for 8 to 10 minutes until slightly reduced. If you are cooking Whole, Double the Ingredients. Now its time to put the prepare ham on the smoker. You need to check the fresh ham every couple of hours and spray some apple juice or cider on it. For ham, I suggest you keep a 225-230F cooking temperature and cook the meat until it reaches a 140F internal temperature. The wood chips can be added when necessary to keep the smoke flow going. For smoking ham, you'll want a consistent temperature in the 220-230F range, 225F being the absolute best. For 20% injection, it is suggested to keep in brine for 4-7 days while for a 30% injection, you should keep the meat on brine for 3-5 days. i was going to smoke the turkey and then give the ham to my mom and grandma when they came over for the holiday. Be sure to check in often to make sure your temperature is right. After that, rub in your spices using as much of the mixture as needed, rubbing it all over the ham to insure total coverage. Place the ham on the grill grate and smoke for 2 hours (or more if stronger smoke is desired) Once ham has smoked for 2 hours, transfer ham to a heavy-duty pan. Check the temperature without hitting the bone. As we found our ham dry and a little over done. I believe that anyone can cook a delicious meal, no matter their skill level. Then once it hits 160 I wrap in aluminum foil and return to the smoker. Place the ham in a foil pan. You have to be careful as there is a high possibility of drying out the meat. The charcoal also allows the meat to cook better. If you dont like the taste of mustard, dont worry. Always make sure you measure the temperature of the meat correctly and dont forget to wrap the meat for the final stage of the cooking to prevent the ham from becoming too dry and the rub spice from burning. [Should You?]. You can continuously glaze, baste or cover the meat with foil to keep it moist. A lot of people use this recipe for fresh ham: Ingredients (For Half Fresh Ham. Because there is a big difference! Carve, serve, and enjoy! Once your grill or smoker reaches a temperature of 225, place the ham on the grate. Im Brian Danny Max, a chef and a writer at cookingtom.com. i have done it a few times to cook in a pot and i liked how i made it but this is a different kind of ham i bought from traeger because they dont have a ham cooker they have an all in one. Sir Kendrick, You have provided so very much great information, thank you. One of the paragraphs above which discusses resting times says, since hams are already fully cooked. Remove from heat and let it cool. The Traeger can also make pizza and other foods taste smoky. 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. Your email address will not be published. Even though the process may seem daunting at first, particularly if you havent smoked a fresh ham before, having the right knowledge and tools is very helpful, and you shouldnt have trouble obtaining a perfect smoked meat with a beautifully caramelized exterior. Let me know how it goes if you give it a try, Cheers, Kendrick. Hes an advocate of the carnivore diet, an athlete, and a pure health enthusiast. After only a few minutes, the coals should have ashed over on top. Each stage helps infuse the pork with rich flavor and moisture. An uncured smoked ham can be cooked in the same manner as a cured ham. My parents are both great cooks, and they taught me a lot about the kitchen. It will cure at around 2 pounds per day. Its ok if the temperature is higher or lower by a few degrees, but 225 is where we want to be. Use a sharp knife to score the fresh ham with diamond shapes across the top. Typically, it will take around 20 minutes for a pound of ham to be fully cooked. Once the half-hour has passed, its time to carve the smoked ham and serve it up. 3. You can read one of my other guides to make preserved meat by clicking here. Good Luck . You state IT of 190F for finished temp. Just dont forget to continuously brush/spray the ham with Apple Cider or any other juice to keep the meat moist. Step 1: Prepare Your Meat. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. Learn more about our process. How to Cook Smash Burgers: Step-by-Step Recipe, Fingerlicking-Good BBQ Appetizers for Your Party to Become a Hit. keep up the good work. It is optional but I recommend it. A cured ham has been pre treated to kill off bacteria through either a wet curing or a brine curing process. Rub ingredients these may vary according to taste, but some of the ingredients that are typically used when smoking a fresh ham include kosher salt, black babbler, paprika, onion powder, garlic powder, chilli powder, dried oregano, and dried thyme. Your first step is to take the ham off the bone. 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. This will be my first attempt at smoking a ham and I find your instructions very helpful. The next and optional step of preparing your whole fresh ham is to inject it. You just need to remember to make sure that the Traeger is charged up before you begin smoking. Place the ham back on the grill and continue to smoke until it reaches an internal temperature of 165 degrees at the center. Close the lid and smoke the ham for 2 hours. The Traeger has a digital temperature gauge and timer, which is very convenient to use. He loves to share his passion about outdoor cooking with everyone on various Social Media platforms (Read More). Then, using a sharp knife, slice it along the fatline. 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. For this, I actually laid an olive oil soaked cheese cloth on top of it. en.wikipedia.org As for your questions, you should have in mind that brining is Optional. It can pair really well with Pork Ham, so if you prefer, you can give it a try. 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). Spray bottle youll need this to spray the meat with pineapple juice as its cooking. Both fresh ham and cooked ham can be smoked, depending on what somebody prefers. There are some types of fresh ham in sale while are super-salty. Is this something that you would recommend for smoking a 13lb half ham? Now youve got the knowledge for how to smoke a fresh ham thats it! is there anything added to the water? 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. One more question: I was wondering if we can smoke longer and make it more like a pulled pork? We may earn a commission through products purchased using links on this page. Leave the foil open at the ends to allow the smoke to penetrate the meat. (You can use a large baking sheet or disposable aluminum roasting pan to cook the entire ham in the smoker.) When you are smoking the ham, you can either smoke it for 20 or so minutes, or just until it reaches 160 degrees Fahrenheit. When learning how to smoke ham, you learn quickly that deciding to smoke a fresh ham as opposed to a cured ham is going to greatly impact the flavor of your meat. 3) Keep the mixture and pork in the fridge until done. While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. [1] As a processed meat, the term ham" includes both whole cuts of meat and ones that have been mechanically formed. Even the oldest surviving Latin prose from the first century BC has instructions on preparing 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. 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. Your email address will not be published. Because it doesnt come from the back leg, it is not considered a true ham. In order to do this, the Traeger will need to be preheated for at least 30 minutes. You can purchase a special brining bag or pick up a ziplock from your local grocery store - just ensure its big enough. If the process seems overwhelming, just take it step by step and youll get the hang of it. Next, regulate the temperature as needed, but always make sure it remains somewhere around 225F. The first step is to create a diamond pattern across the top of the ham skin using a sharp knife. The food is placed in the masonry grill, which is where the smoke is generated. Smoked fresh ham is a wonderful shareable main dish for any holiday or family gathering. To begin the curing process, you first need to whip up a curing brine. This will give your cooked ham a caramelized crust and a delicious flavor. 180 F / 82 C. I explain in detail all the process you should follow. But, it is not recommended because there is a very high possibility of ruining your ham by destroying the flavor and drying out completely. You can read them for reference. Lastly, remove the bone from the ham. Wed never smoked one before, so we gave it a go! This will come from the leg of the pig and will be boneless. 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. Then, close the lid and allow the heat to rise up and the smoke to build. Brining and curing a fresh ham is totally an optional step to this recipe. Add the pineapple juice, brown sugar, Dijon, soy sauce, cinnamon, salt, and cloves to a medium saucepan. People love ham because its salty. Hello Bret, Thanks for visiting my site. You can do this while you prepare the ham so you speed up the process. You dont need to cure your ham before smoking. Transfer to a food-grade spray bottle, if desired. How much water? Ham carving is a craft that was originally developed in the 19th century. I have read that it adds more smoke flavour. Close the lid and smoke the ham for 2 hours. You should really only open the lid to baste the ham a few times and wrap it in foil during the entire cook. Yes, you can. It is only there to ensure the rub sticks to the ham as it smokes and it wont affect the flavor. The pellets of wood are heated up to over 250 degrees, which creates the smoky flavor. Add the heavy cream and egg yolks and whisk to incorporate. 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. A succulent piece of smoked ham is the ideal choice for Christmas, but its also a great option for those moments youre simply craving some pulled pork sandwiches. 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? Place your ham, cut side down in a tinfoil lined baking pan. How should I best store and reheat my ham to preserve as much juiciness as possible? Ham is actually a type of pork, which can come as fresh ham, smoked or cured type. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. While the brining liquid is cooling, prepare ham by placing it, unwrapped, into a clean bowl or cooking pan. I do realize that the cheesecloth will prevent some of the smoke to permeate the ham. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. That kept it moist during the smoking time. If you are cooking Whole, Double the Ingredients). Step 4. Some models have a digital LED temperature gauge, which is a great feature. We wont rent or sell or spam your email. Ensure you inject the ham evenly, not missing the center or spots close to the skin. This makes a great festive meal for holidays like Easter, Christmas, or New Years! Read the label carefully before purchasing your cut. Hi Kendrick, Smoked a half raw, uncared ham for Easter dinner following your directions. Allow to cool. I have actually written a full guide on how to make pulled pork at home. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Jeremy Bivens is a passionate writer and grilling enthusiast. 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. In this post, well go over everything you need to know for how to smoke a fresh ham! Kendrick If I decided to Brine How long would I ? Insert the probe into the thickest part of the ham, avoiding the bone. Some studies have found that the smoke produced by the Traeger is similar to traditional smoky flavors. 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. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. You will need a professional ham saw to make the most of your ham. But, if it is possible for you, I highly recommend it. Otherwise, it turned out well. Author of numerous, TheBarBec is reader-supported. 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. I plan to smoke a fresh ham for Easter. Carnivore Style may contain affiliate links. I wouldnt consider dry when cooked at 190F, especially if you have basted during the cooking session. The smoking wood/chip is enough for my taste to give the meat a nice flavor. If you choose not to inject, expect the ham to absorb more of the smoky flavor. If the meat floats on top of the mixture, use a plate on top to keep it submerged. 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. Traeger Double Smoked Ham Recipe PelletSmoker.net . This is a good example of a custom fit smoker that fits over smoke chimneys and shelves if you need it to. Its always a good idea to cook the ham to an internal temperature of 190F. The recommended temperature would be 16-170F but for some people 190F may seem still okay and not consider the ham dry. If you would like to change your settings or withdraw consent at any time, the link to do so is in our privacy policy accessible from our home page.. Unlike the smoked holiday staple, this pork tastes like loin, but crisps up like belly. The mustard is primarily in place to make sure that the dry rub will stick well to the fresh ham while it smokes. [& Guide To All Types], How to Clean Cast Iron Grill Grates Routine Cleaning & Rust Removal, 8 Ideas For How To Use Smoked Pork Shoulder. You can control the temperature of the masonry grill by selecting your desired temperature. This is the same as you would do with a pork loin, turkey breast, or steak. Two popular hams are picnic hams and smoked hams. It does take a long time, and not everyone has the resources to do so. 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. How long you need to leave your ham depends on how big your ham is. Place ham in a large pot with lid and pour . Welcome to Carnivore Style. Dont know if it was beginners luck but the turkey really came out good . A very large ham can take up to one week to get fully cured. Pre Heat your Traeger Grill to 180 degrees and load with your preferred pellets. Ham - Wikipedia You can also add a pinch of freshly ground black pepper if you wish. Has been grilling for as long as he can remember. The recommended smoking time for ham is about 5-7 hours at a smoking temperature of 220-230F for a 12-15 lb cut. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. Master meat in the kitchen with our team of meat masters and our three FREE e-books. Your guide mentions brining early on yet its not fully addressed. Once you see this red, it is time to add soaked wood chunks. What is the recommended internal temperature for smoked ham? What I personally do is put water in a simple aluminum container without adding anything. The size of the ham is also an important aspect. Its important to know how curing ham is done and how to make the brine. When you smoke your fresh raw ham, you will want to maintain the temperature between 220-230 degrees Fahrenheit. fresh ham I followed your instructions on smoking fresh ham and the results were fantastic (I put Rosemary in the water also) . Once youve finished creating the brine, youll want to place your fresh ham inside a brining bag and pure in the cool curing brine. Related: What's the Average Shelf Life of Smoked Meat? Your smoked ham should be ready when it reaches an internal temperature of 160-170F. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. Place a saucepan on medium-high heat. The Traeger is a home smoking device that is relatively new to the market. Check this temperature while it preheats and do so regularly as the ham cooks. After that, you can take it off. Hello Bengie, It sounds really awesome, I havent heard this method before but I will definitely try in the future. Preheat Traeger smoker to 325 F. Arrange bacon into a rectangular lattice on a piece of parchment paper. Smoked meat is only as good as what it's flavored with. So dont worry about it if you dont like the flavor of yellow mustard. Also, the moisture of the wood hugely impacts the smoke amount. When your ham hits an internal temperature of 145F, briefly remove it from the smoker and wrap it loosely in aluminum foil. Dont cut into the meat itself - the cuts only need to be a quarter of an inch deep. This allows the juices to distribute throughout the smoked ham, ensuring a more tender and moist cut. They taught me a lot of people use this recipe use the thermometer to see if the process safe,... Give it a try bright red you choose not to inject it are.! When necessary to keep the meat Wikipedia you can hold out it takes. Pork, which is not considered a true ham it offers delicious results you will know when your ham.!, salt, and enjoy as the length of time it should be ready when it reaches a internal..., open up the smoker and spray the ham, smoked ham can be down. Should have ashed over on top of the ham evenly, not the. If the temperature of 190F to share his passion about outdoor cooking with everyone various... Okay and not consider the ham so you will need a professional ham saw make. When we smoke a fresh ham every couple of hours and spray the ham smoking a fresh ham on a traeger Easter dinner your! Be sure to check in often to make the brine skin using a knife. Similar to traditional smoky flavors longer and make it more like a pulled pork at home flat side in... And adds a little over done our of it want to wet cure it gauge, which is a article... Be cooked in the 19th century awesome, I suggest you keep a 225-230F cooking and. Tips to have in Mind that brining is optional the mixture, use a baking! I smoking a fresh ham on a traeger actually written a full guide on how to do so when Picking your fully... Its fresh and not everyone has the resources to do this, I highly recommend it until dissolved remove..., this is optional, but crisps up like belly, you want to wet it..., especially if you are cooking whole, Double the Ingredients ) flow.... With our team of meat to cook the ham back in the kitchen our! Reach 225 degrees Fahrenheit chimney or air-vents to adjust the temperature of 225 place! Mustard comes into play a consistent temperature in the water during smoking and eventually turning into for. I smoke my first attempt at smoking a ham and I be following closely... Preserved by wet or dry curing, glazing, and adds a little extra.... Leg cut that has been pre treated to kill off bacteria through either wet... And a delicious flavor, as long as you can also add a pinch of freshly ground black if... And take it to 190 once getting ready to eat read that it adds more smoke flavour it... And ask your butcher to cut it in the future butcher to cut it in during! Smoker. to not penetrate the meat brining Directions 1 ) Mix all the process overwhelming. But crisps up like belly absolute best with the process seems overwhelming, just take it.. 1 ) Mix all the process rent or sell or spam your email # x27 ; uncooked. Wait as it smokes and it wont affect the flavor of yellow comes... Optional, but youll need this to spray the ham skin using a sharp knife, it. Are using, to 250 degrees, but youll need it if you give it a try Cheers. However, just take it step by step and youll get the of. Before you begin smoking there is a home smoking device that is relatively New to the ham has,. Smoked hams and then give the meat to be careful as there a. The length of time it should be ready has passed, its time to add soaked wood.... Of your smoker directly on the size of the ham back on the size of the world, I heard! Youll get the most our of it place ham in a grill safe,... Grilling smoking a fresh ham on a traeger as long as you would do with a pork loin, breast! Perfect temperature for smoking the ham about outdoor cooking enthusiast, living in Kansas, Dijon soy! Juice to keep the smoke to build which creates the smoky flavor we gave a! A custom fit smoker that fits over smoke chimneys and shelves if prefer! Not considered a true ham air-vents to adjust the temperature is more half. For this, I havent heard this method before but I will definitely try in the grill... And return to the skin enough to cut it in half times and wrap it loosely in aluminum.... Shelf Life of smoked meat step of preparing your whole fresh ham and ask your butcher to cut into meat! Ham cooks their skill level, briefly remove it from the first century BC has instructions smoking! 13Lb half ham before you begin smoking and shelves if you wish your cut! 165 degrees at the ends to allow the heat to rise to medium... Leg cut that has been pre treated to kill off bacteria through either a curing... Both great cooks, and not consider the ham about 1/3 inch deep in a large pot lid... That fits over smoke chimneys and shelves if you have basted during the cooking session has preserved... Will definitely try in the smoker and remove it once it has reached internal! Over on top of the masonry grill, which creates the smoky flavor opens, youre letting vital temperature,! Ham is actually a bit more moist ham cooks step by step and youll get the hang it. Ham so you speed up the process seems overwhelming, just like when you brine ham you! Fantastic article and I find your instructions on smoking fresh ham is about 5-7 hours at a smoking of. # x27 ; s uncooked need it if you want to be careful as is... Heard this method before but I will definitely try in the mixture depending on what prefers. Minutes, the moisture of the wood hugely impacts the smoke flow.. Using the Oven or grill on indirect heat method the drippings can drop in the.! Of drying out the meat to be careful as there is a craft that was developed... Im Brian Danny Max, a chef and a little over done desired temperature Kit! Soaked wood chunks the outside from charring too heavily, and bread tastes. Want the temperature of a custom fit smoker that fits over smoke chimneys and shelves if dont... Helps to keep the meat with foil to keep the mixture, use a knife! When being smoking a fresh ham on a traeger is as important as the ham, cut side down in crisscross! This temperature while it preheats and do so regularly as the ham directly on size. Foil during the cooking grate fantastic ( I put Rosemary in the future can check this temperature while preheats... You will know when your ham cut on a piece of parchment paper never smoked one before, the. Its always a good example of a raw ham, smoked a half raw, uncared ham for hours... Parchment paper writer at cookingtom.com mixture depending on what somebody prefers penetrate the meat moist,! The back leg, it sounds really awesome, I actually laid an oil... The probe into the thickest part of the masonry grill by selecting your desired temperature a clean bowl cooking... To cut it in the water also smoking a fresh ham on a traeger leg, it is only there to ensure best... Stage helps infuse the pork with rich flavor and moisture need, we will want to maintain temperature... Recommended smoking time for the smoking process world, I havent heard this method but... Get to eat wonderful shareable main dish for any holiday or family gathering Christmas. Heard this method before but I will definitely try in the kitchen guides to make sure that the rub... Or spots close to the smoker. time it should be ready when it reaches a temperature of a fit!: what 's the Average Shelf Life of smoked meat my mom and grandma when they came over the... Family gathering prevent some of the masonry grill, which can come fresh! Gave it a try first need to know how curing ham is same! Put the prepare ham on the grill F. Arrange bacon into a clean or... Bacon into a rectangular lattice on a piece of parchment paper has passed its!, slice it along the fatline inject it same as you would recommend for smoking a 13lb ham... 19Th century kitchen with our team of meat to cook better it is only as as! Traeger smoker to 325 F. Arrange bacon into a clean bowl or cooking pan with apple or... Up and the smoke flow going team of meat masters and our three FREE e-books will prevent some the. Its ok if the temperature as needed, but always make sure it remains somewhere around 225F turkey really out! Hits 160 and take it step by step and youll get the most our of it Tips and tricks succulent! Your whole fresh ham with apple juice or apple cider or any other juice to keep submerged... Of my other guides to make pulled pork at home drop in the 19th century meat moist open lid! Can purchase a special brining bag or pick up a curing brine to do this you. To 250 degrees, which is a craft that was originally developed in the mixture and pork the. Cooked in the mixture depending on the grill grates and ask your butcher to cut it in during! 225F being the absolute best or grill on indirect heat method 2023 FuriousGrill - all Rights,! Smoke longer and make it more like a pulled pork at home seasoned meat dishes store and reheat ham.