Hey Mike, I just read the article now and actually I hadn’t noticed the temperature was incorrect. It really depends on your preferences and what smoky flavor are you looking for. There are some types of fresh ham in sale while are super-salty. 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. Is there anything I need to change from your suggestions? I explain in detail all the process you should follow. Copyright © 2020 FuriousGrill - All Rights Reserved, Tips to Have in Mind When Picking Your Ham Cut. 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. That’s a bit high. Brining is actually optional. Is it water in a bowl with a cover with holes placed on the grill? I hope this helps, Thanks, Kendrick. As we found our ham dry and a little over done. Good Luck . The ham comes as smoked, cured or both. Just want to make sure I get it correct. .Once again thanks again on the excellent article. Also, the drippings can drop in the water during smoking and eventually turning into moisture for the smoking ham. Hello Andy, I think that the salt/sugar brine you use for turkeys and chicken can also be used for brining the ham. Instructions 1. Hello Marilyn, What I can suggest for reheating the ham and keeping its juiciness, is to preserve the dripping juices after you finish cooking it. Mix 1 gallon of brine per every 10 lbs of ham. I plan to smoke a fresh ham for Easter. As for the duration, I recommend leaving the ham more than 24 hours into the brine mixture. Steps 1. Good Luck and Thanks for visiting my site . Then pour FOUR quarts of cold water into the bucket. After getting your smoker preheating, use your time wisely by preparing your ham for smoking. How much water? Hi Kendrick, Just got into smoking as I smoked a turkey( ON WEBER GAS GRILL) this past Thanksgiving . We’re 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. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. Sincerely David the Old woodsman, i mean Old for sure. Take 6 cups of the water and put into a large kettle on your stove. Thank you for your great guide. Hope it helps and Good Luck. 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. Read the label carefully before purchasing your cut. Step 4. 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. After that, rub in your spices using as much of the mixture as needed, rubbing it all over the ham to insure total coverage. I wouldn’t consider dry when cooked at 190°F, especially if you have basted during the cooking session. If you want to add some more taste, you can actually replace water with mustard and if you like it to be more sweet, you can try and add some honey to it. 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. Otherwise, it turned out well. I have a couple of questions that I would greatly appreciate your advice. Another factor that impacts the smoke amount is the type of wood. Kendrick is an outdoor cooking enthusiast, currently living in Kansas. FuriousGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Step 2. You have to be careful as there is a high possibility of drying out the meat. Use plain water or a mixture of water with beer, vinegar, wine or Worcestershire sauce. Like preheating the smoker? Don't buy a super-salty ham. Pigs on a Spit: How to Smoke Pork and Smoked Pork recipes. If you want to go for a simple recipe, just mix 1 cup of brown sugar with 2 tablespoons of water until the sugar dissolves. I hope you enjoy it, Cheers, Kendrick. We are planning to smoke a 13 lb RAW ham on Christmas Day. Apply a coat of yellow mustard, being sure to get it into the cuts you just made. Maybe by reading it, you can get some tips and tricks. 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. Can you please confirm the above article is meant for an uncooked/raw ham. Get Brined Fresh Ham Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Use the traditional combination of pineapple juice and brown sugar to glaze your ham after smoking. Notify me of follow-up comments by email. Smoked meat is only as good as what it's flavored with. How to Brine & Smoke a Fresh Ham. So, after you finish smoking, preserve the pan drippings so you can use them when it is time to reheat the meat. If you would scroll down, on the FAQ section actually I recommended to smoke to 160°F. What is the recommended internal temperature for smoked ham? Cool the brine to at least 40 degrees Fahrenheit. There are hundreds variations of glaze recipes online, so anything will work great. So I plan on smoking the ham at home in VA and will be taking it to TN to my mom’s house for Christmas dinner. We got an electric smoker for Christmas and want to smoke a fresh ham for Mee Year’s Day. I will add the size in the article shortly. It depends on what you like and what are you trying to archive. The addition of a prepackaged cure is recommended for a traditional pink color. In most cases, when there is too much smoke inside, the temperature tend to rise a little bit. Hopefully this works, Cheers, Kendrick. She specializes in articles relating to home and garden, alternative health care, travel, writing and crafting. 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. Cheers. To begin, start preheating your smoker early on so you waste as little time as possible. The smoking wood/chip is enough for my taste to give the meat a nice flavor. When your ham hits an internal temperature of 145°F, briefly remove it from the smoker and wrap it loosely in aluminum foil. With your ham fully seasoned, place it on the grates and close the lid of the smoker. Start your smoker and heat it to 225 degrees Fahrenheit. As for the cooking ham in indirect heat, I think is totally fine. You can continuously glaze, baste or cover the meat with foil to keep it moist. Add more water if the mixture seems too thick. I cooked the turkey indirectly in a pan .Can I cook the ham the same way ? Fresh ham is not the cured, smoked product we associate with ham. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. I have read that it adds more smoke flavour. Hello David, Thanks for passing by. What I personally do is put water in a simple aluminum container without adding anything. Hello Sarah, I can confirm that this guide is for fresh, raw ham. 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. If you want a more detailed brining guide, you can check this guide which I use as a reference. Thank you. Cheers, Kendrick. I personally have tried pecan and hickory. Step 2: How to Prepare the Ham. As for preserving the meat, I recommend a 160°F for Fresh Ham if you are planning to preserve it. 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. 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. We have found that a half ham cut works best because it has more surface area and the smoking and seasoning are more effective. Kendrick If I decided to Brine …How long would I ? 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.
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