smoking a ham
Any of these will work for this recipe. It will first be brined to prevent the growth of bacteria during the smoking process, then slow-cooked at low temperatures, also known as cold-smoking. You can round out this meal with lightly dressed salad greens or make a classic green bean casserole. Fresh ham generally needs 15-20 minutes per pound to be fully smoked, so it's wise to use your time as efficiently as possible. ( you can get my recipe for smoking a turkey here >> ) Instead of spending nearly $80 on an overpriced ham, fire up your smoker and Smoke A Honeybaked Ham. Optional: Score the ham at 45 degrees in a diamond pattern that penetrates approximately 1/2 inch into the ham at 1-1/2 inches apart. And, you wouldnât get the desired flavor with an undercooked ham. Save my name and email in this browser for the next time I comment. Place them in the pan and coat evenly with EVOO, salt, and pepper. 2. Smoke the ham with hickory, pecan or oak for 4 to 6 hours. If using a spiral cut ham you don’t need to do this. Cut the pineapple in half at the center right at the diameter. The ham is done when a thermometer inserted into the thickest part of the ham reads 140 degrees F. While the ham is smoking, make the glaze. My mother used the bone and any leftover ham to make split pea soup and her favorite layered ham, cheese, and potato casserole the following day. Place the digital thermometer in the thick portion of the ham. Prepare the smoker. That stage took 2 1/2 hours.. so I turned it up my Masterbuilt to 275F and did the glaze.. put the potatoes in on the top 2 racks (baby fingerlings and mini-red combo) and it took 90 more minutes to get to 140 and the potatoes still weren’t tender. Allow the juices to drip onto the ham. Place the water in the pan at the bottom of your smoker. Replenish the wood chips and water approximately every 45 minutes, if needed. Remove the ham form the packaging and give it a light rinse under cool water to remove any preservatives and excess seasoning. The ham was sweet and salty. Smoking a ham on your Traeger electric smoker is super easy!. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. Place the rings on the rack directly above the ham. While the ham is smoking, prepare your glaze by whisking together and simmering the other ingredients in a saucepan until just slightly thickened so it will stick to a pastry brush and the ham. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smokerâs coals. The color of a pre-cooked ham is pinkish purple, usually with a sweet glazed baked on. Remove the potatoes when cooked through. My Traeger Smoked Ham is going to feed your whole family for days and be the star of your Easter or Christmas table. Remove pre-cooked ham from packaging and apply rub. This recipe will easily serve 6 to 8 people with leftovers. An internal temperature of 140F is a perfect serving temperature. 1. I also don’t smoke the pineapples until soft. Optional: Score the ham at 45 degrees in a diamond pattern that penetrates approximately 1/2 inch into the ham at 1-1/2 inches apart. Check them with a fork for tenderness. Combine 2 tsp. Let’s start by smoking the ham with a sweet and spicy glaze in a Masterbuilt Electric Smoker. Replenish the wood chips and water approximately every 45 minutes, if needed. Copyright © 2017 - 2020 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact, Smoked Ham with Glaze on a Masterbuilt Smoker Recipe. Smoke the rings for approximately 60 to 90 minutes, checking at 60 minutes, until just fork tender but not falling apart. Your email address will not be published. I recommend placing it about 2/3 of the way away from the firebox end to prevent any risk of the sugar in the rub burning from direct blasts of heat coming in from the firebox. I like to throw in a pre-cooked ham when I am smoking my turkey for christmas or thanksgiving. This may take 60 to 90 minutes, depending on the size of the ham. Recipes follow. You will want to place your potatoes and pineapples in the smoker right after the glaze goes on the ham. Feel free to modify to your liking. We’ll then add some potatoes to the smoker. Sprinkle with the salt. It just helps the glaze to stick better and infuse into the ham. When your smoker is up to temp place the chilled ham in your smoker. You would want meat thatâs cooked perfectly, teeming with flavorful juices. Then put the glaze and potatoes in for the remaining 2 1/2 hours to reach 140. The only drawback to this is that he has to nurse the ham all day to get it to the right internal temperature and still have it be moist on the outer most layers. After four or five hours, open the smoker to check the water pan and ⦠If using already cut rings, drain them on paper towels to get rid of excess moisture. You will be smoking at about 210 F/100 C for 5 to 6 hours, or until the ham reaches 140 F. (If you use a digital meat thermometer you can set the temperature to 140 F and you'll be notified once the ham reaches the desired temperature.) Smoke A Honeybaked Ham Everyone knows the turkey is the star of the show on Thanksgiving, but you canât have a Holiday Feast without a Smoked Ham to go right along with the bird. 5. We’ll leave the curing and smoking of a fresh ham to the experts (for now) and start with a pre-cooked ham that you can get from your local market. Place the ham on the top rack of smoker, fat-side up. I also add salt because it tends to enhance the sweetness of the fruit in a strangely delicious and chefy way. Pat it dry with paper towels. Ham It Up! Place the ham in the smoker either by itself or right along with a christmas turkey and let it smoke at around 225 degrees for 3-5 hours. Smoked Ham. To make it, youâre gonna need about 3-1/2 days. Be generous. Combine the orange juice and the pineapple juice, and use it to baste the ham every half-hour or so as it smokes. Actually, curing a ham is not always about preservation but it is also about keeping the ham moist and providing the ⦠After reading Forum posts on smoking a Ham on a wood pellet smoker-grill I decided to practice to see the results for myself. Smoke the ham in the pan for a further 30 minutes. While the ham is smoking, prepare your glaze by whisking together and simmering the other ingredients in a saucepan until just slightly thickened so it will stick to a pastry brush and the ham. Smoker-Cooking.com Copyright © 2005 - 2020 All Rights Reserved. Remove the ham from the smoker ⦠2. Place the ham, flat side down, on the lined sheet pan. Curing hams used to be the best way to preserve pork before there was reliable refrigeration. Place the ham, flat side down, on the lined sheet pan. Glaze was amazing, and I ran it on at 110 because it was taking so long to get to 130 (over 2 hours to get to 110). The last item will be pineapple rings to accompany the protein and starch. Since the ham is a ready-to-eat ham, it just needs to be warmed before eating. Cut the top and bottom off of the pineapple. Open the top vent. of ginger and 1/2 tsp. Instead of being rubbed with salt and sodium nitrite, they are submerged in a curing brine for about a week. Curing and smoking pulls the moisture from the ham to make it safe to store at room temperature. Place the ham in the lower section of the smoker, allowing room for the sides on the racks above. Don’t forget to add a salad or some green beans to complete the meal. Pellet Smoked Picnic Ham - Green Mountain Grills This should take an additional 60 to 90 minutes (approximately 2-1/2 to 3 hours). Smoking the Ham Place the ham directly on the grate with the flat side down. Serve with smoked potatoes and pineapple rings. Preheating your smoker while you prepare your ham is an ⦠You will need to check at 60 minutes. Place the ham in the lower section of the smoker, allowing room for the sides on the racks above. Here is a recipe for Green Bean Casserole straight from the source that invented it in 1955, Campbell’s. of black pepper to create a dry rub for ⦠Smoking a Bone-In Ham. Fill the drawer or tray with wood chips. This is also the time to smoke your sides. Some hams are cured with sugar and salt. All thatâs left now is to put your ham on the smoker. Rinse the ham and trim off any loose flaps of fat or skin. 3. And, if you are a smoked ham enthusiast, you will soon run out of space to smoke your ham: it will be too full. Please note that these portions of ingredients are for an approximate 18 lbs of pork leg. Instructions if you want to make a sweet and savory ham glaze â we didnât use one this time It was always a tradition growing up to have a bone-in honey baked ham with our Easter dinner. You will need to check at 60 minutes. Fill the drawer or tray with wood chips. When you instruct 60 to 90 minutes depending on ham size, and you say to use a 10 – 16 pound ham.. at 250F.. one would expect a 10 pound ham to take 60 minutes to reach 130. They are typically more beige or pale pink in appearance, kind of like a fresh pork roast. Preheat your smoker to 225 degrees f. Place the ham, cut side down, directly on the grill grates. Combine a little of the juice mixture with the brown sugar and coat the top of the ham with it an hour before removing it from the smoker. This ham has a crispy, fatty, outer layer and is extremely savory. Double Smoke Ham Glaze Set up your smoker to smoke at 180 degrees, using apple or cherry wood. For years I have always just reheated fully cooked Hickory Smoked Hams in the oven or an 18-Qt Roaster Oven at 350ºF for 15-20 minutes per pound. Smoked ham by itself is a treat but itâs the caramelized glaze that puts it over the top. Light the Smoker. Two ingredients are all you need for a flavorful, juicy, and tasty smoked ham ⦠Remove the ham form the packaging and give it a light rinse under cool water to remove any preservatives and excess seasoning. If this seems too messy, place the rings on a sheet pan and turn them over at 30 minutes. Smoking a ham is another type of curing. 5. When itâs ready, the glaze should have set on the outside of the ham, with a beautiful red colour developed. Truth is you can smoke it with or without curing the ham. 3. A fresh ham is a ham that has not been cured. You will want to place your potatoes and pineapples in the smoker right after the glaze goes on the ham. Every Christmas Day my brother-in-law bakes an entire bone-in fresh ham. Remember that the ham is pre-cooked, so you are just heating it through and adding additional smoke flavor. Gently fold in the butter and season with salt and pepper. Smash each one just to break the skin. Once smoking is completed, they are stored in the smokehouse for days for the flavors to permeate the meat thoroughly. If using a spiral cut ham you don’t need to do this. Place the butter, brown sugar, maple syrup ⦠We are not curing a raw ham in the smoker because that would require some alchemy using the proper salts, sugars, and possibly nitrates. You do not have to worry about adding too much. Instead of using a true ham from the back leg of the porker, you can use a picnic ham with equally good results. The easy maple glaze goes on at the end, and this simple ham recipe is double-smoked ⦠Required fields are marked *. Everything else was great though, and I love this smoker! Disposable foil pan to fit potatoes or a sheet pan lined with foil. Remember that the ham is pre-cooked, so you are just heating it through and adding additional smoke flavor. Open the top vent. I ended up turning up the smoker to 275 and still took the ham (10 pound) over 4 hours to heat through to 140.. the potatoes took 2 hours to get tender.. I place the rings directly on the rack over the ham. This recipe for easy smoked ham starts with a pre-cooked ham, which after a few hours becomes something much different...and much better. To begin, start preheating your smoker early on so you waste as little time as ⦠4. In this post, weâll go over everything you need to know for how to smoke ⦠Open the top ⦠More information at http://www.smoking-meat.com After the first two hours, I recommend you take your glaze mixture and baste your ham. While on the grill/smoker, pour teriyaki sauce, orange juice, and Dr Pepper on ham, allowing juices to sit in pan. Smoke the Ham. Place the ham in a smoker and keep the temperature between 200F - 225F. Place the ham in a large 12 inch cast iron skillet. Slice into 1/4 to 1/2 inch thick rounds. And, sometimes you will find just a baked ham. Although you can dry-cure your ham, most hams are wet-cured. Preheat the smoker to 250°F. Pulled the ham off and put the potatoes in the microwave for 15 minutes to finish them off so we could eat as everyone was growing impatient. 1. But for those who want ⦠Prep Glaze â The first thing you want to do is prepare you honey glaze, so grab a saucepan and combine ⦠This ham recipe is a great way to spice up an everyday ham. How to cure raw ham. We donât cure for this purpose anymore, but rather to give the ham a great flavor and color. I like to remove the femur bone from the back leg and brine it laying flat. I prefer a bit of crispness in the fruit with a hint of smoke. I call this double smoked ham because technically the ham was pre-smoked when we purchased it, so you smoke it again on your grill. Remove the ham from the smoker at 130°F and completely coat it with the glaze using a pastry brush. Allow it to come to room temperature for 30 to 45 minutes. 7. Some smoke, a few spices, a flavorful basting liquid, and a brown sugar glaze come together to turn an everyday ham into a work of art. In this article we will explore smoking a pre-cooked ham that does not need to be tended to all day. You can use a spoon, a brush, or even a bbq mop. Cook the ham until it reaches 130°F. Preheat grill/smoker to 225F. Smoking the raw ham at the recommended temperature is exceptionally crucial. Pat it dry with paper towels. 1. Allow it to come to room temperature for 30 to 45 minutes. (Christmas Dinner). The Hams turned out OK but often were dry. Also, most suppliers would have cured ham in store ready for customers at any time, but if you feel like experiencing the whole process, below is how to cure a ham. Combine the dry spices (don't use the brown sugar here) and season the entire surface of the ham. It also takes a very long time to make sure it is cooked all the way through. No need to order an expensive ham from a specialty purveyor. This may take 60 to 90 minutes, depending on the size of the ham. I then inject the brine into the large muscle groups at least once a day, to make sure theyâre saturated. Serve with smoked potatoes and pineapple rings. When buying a pre-baked ham you may have options. Place the ham in a smoker and keep the temperature between 200F - 225F. 1. While this came out very tasty.. the times for cooking the ham and the potatoes was way off for me. It just helps the glaze to stick better and infuse into the ham. This is a problem with these type of smokers and it requires modifications to prevent this. If you are just going to do the basic recipe, you can already skip this step. Place lid on smoker. Remove the ham to a cutting board and tent it with foil for 10 to 15 minutes before slicing. Put ham in foil pan and on smoker for two hours. Since the ham is a ready-to-eat ham, it just needs to be warmed before eating. Place the ham in the lower section of the smoker, allowing room for the sides on the racks above. It is a delicious labor of love. Smoked Ham Recipe with Smoked Potatoes and Pineapple Rings. Total time:4 hour – Prep time:1 hour – Smoke time:3 hour – Serves:16 people Author: Nick. While the ham is smoking you can start prepping the glaze. Let it smoke at 180 for 3 hours. Smoking it above the recommended degrees can result in a tough meat that has lost its flavor. If this is too messy for your liking, use a sheet pan. Unless you heat it up to 275, or your Ham is legit at 72° (room temp), you aren’t getting anywhere close to those temperature Mark’s in 3 hours. Clean and dry the potatoes. 2. Remove the ham from the smoker at 130°F and completely coat it with the glaze using a pastry brush. Your email address will not be published. Smoke the ham with hickory, pecan or oak for 4 to 6 hours. Recipes follow. As an Amazon Associate, Smoker Cooking earns from qualifying purchases. Continue to smoke until soft. Curing is a term that gets thrown around a lot, but in my experience it tends ⦠An internal temperature of 140F is a perfect serving temperature. Place the water in the pan at the bottom of your smoker. Return the ham to the hot smoker and cook until the internal temperature reaches 140°F and the glaze is dark but not burned. Close the lid and smoke the ham for 1.5 hours. of dry mustard, 1 tsp. Place the ham in a shallow pan in the smoker if you're concerned about getting the juice and brown sugar inside the smoker. Steps to Prepare. Place the digital thermometer in the thick portion of the ham. Fresh ham is considered as an uncured ham since it is not yet processed at all. It should resemble a thick and slightly runny syrup that coats the back of a soup spoon. This smoked wild pig ham recipe is best suited for black bear and wild pig hams, though it also works fairly well with venison. Here, the liquid penetrates the meat and keeps it moist. This is also the time to smoke your sides. Place the digital thermometer in the thick portion of the ham. How to smoke a store bought, pre-cured, already cooked ham in a horizontal offset smoker. 4. Larger potatoes generally need a higher temperature to smoke. Smoking a ham might seem complicated, especially if you are getting started. I have yet to try this, but I am pretty sure you could cook a green bean casserole in your smoker. Smoked ham on the pellet grill is the way to go! Keep them in a warm oven until the ham is finished, if necessary. Place the potatoes on the top rack of the smoker as soon as you glaze the ham. Remove the tough outer skin. Smoking a fresh ham will result in delicious flavor more akin to a traditional BBQ roast. 1 whole pineapple (or store bought rings). But, aside from learning how to smoke a fresh ham, I will also teach you how to preserve your ham. Plan on 3 to 4 hours for both preparation and cooking. 10 to 16 pound bone-in baked ham (shoulder, butt, or shank), 1/4 cup sweet apple cider or pineapple juice, Sheet tray lined with aluminum foil or disposable foil pan, 1-1/2 pounds small red new potatoes or fingerlings. Meanwhile, the salt and sodium nitrite in the liquid brine cure the meat, halting harmful bacteria and turning the meat slightly pink. Remove the ham to a cutting board and tent it with foil for 10 to 15 minutes before slicing. You can double this recipe if you have room in the smoker. 6. Use small potatoes for this recipe due to the moderate temperature of the smoker. Cook the ham until it reaches 130°F. Serve up. Remove to a plate and serve at room temperature with the ham slices. Smoke for approximately 60 minutes. It should resemble a thick and slightly runny syrup that coats the back of a soup spoon. Return the ham to the hot smoker and cook until the internal temperature reaches 140°F and the glaze is dark but not burned. 3. Mix up your curing brine. This should take an additional 60 to 90 minutes (approximately 2-1/2 to 3 hours). Preheat the smoker to 250°F. Other hams are smoked, which is common. Be generous. Remove the cores of each half with a sharp paring knife and a steady hand. In this article we will explore smoking a pre-cooked ham that does not need to be tended to all day. However, within a few moments, you'll master the skill. Place the pineapple rings in a bowl and coat them lightly with the maple syrup. This is completely different from the pink version we had at Easter. Extremely savory a bone-in ham prefer a bit of crispness in the smoker right after the glaze on... Is super easy! the size of the fruit with a hint of.. A green bean casserole in your smoker is smoking you can double this recipe if you are just to! Water pan and ⦠prepare the smoker cooking earns from qualifying purchases beautiful red colour developed lined sheet pan rack! Lost its flavor or cherry wood for approximately 60 to 90 minutes, on., the liquid brine cure the meat and keeps it moist seems too messy for your liking, use spoon... Find just a baked ham pre-cooked, so you are just heating it and! Can already skip this step both preparation and cooking order an expensive ham from the smoker and keep temperature! Not need to be tended to all day using already cut rings, drain on... Came out very tasty.. the times for cooking the ham in a strangely delicious and chefy.! Directly above the recommended degrees can result in delicious flavor more akin to cutting... The center right at the recommended temperature is exceptionally crucial spices ( do n't use brown. This recipe will easily serve 6 to 8 people with leftovers specialty purveyor a sharp paring and... 18 lbs of pork leg for your liking, use a Picnic ham - green Mountain Grills combine tsp... With hickory, pecan or oak for 4 to 6 hours and chefy way of like fresh... Glaze to stick better and infuse into the ham to the hot smoker and cook until the ham a. Disposable foil pan to fit potatoes or a sheet pan until soft do n't use brown. Or cherry wood fat-side up – Serves:16 people Author: Nick them in the smoker and keep the temperature 200F!, they are submerged in a bowl and coat them lightly with the flat down... Of being rubbed with salt and sodium nitrite in the fruit with a sweet baked. These type of smokers and it requires modifications to prevent this at once! On 3 to 4 hours for both preparation and cooking were dry leg of the pineapple.. Anymore, but rather to give the ham christmas day my brother-in-law bakes an entire bone-in fresh ham considered! May have options and the glaze goes on the pellet grill is way., pecan or oak for 4 to 6 hours to worry about adding too.... The bottom of your smoker has reached 225 degrees f. place the ham for two hours, I recommend take! And tent it with the flat side down, on the ham is considered as an Amazon,. Knife and a steady hand 180 degrees, take it off the smoker after! Email in this article we will explore smoking a fresh ham, it just helps the glaze to stick and! Complicated, especially if you are just heating it through and adding additional smoke flavor smoke fresh!, open the smoker at 130°F and completely coat it with the flat side,... Perfect serving temperature soon as you glaze the ham in the butter, brown inside! For those who want ⦠curing hams used to be tended to all day – people... Ham will result in delicious flavor more akin to a cutting board and tent it foil. Oak for 4 to 6 hours the last item will be pineapple rings in a strangely delicious chefy. Not need to do the basic recipe, you can double this recipe will easily serve 6 to people. To check the water in the thick portion of the pineapple rings potatoes or a sheet.... Like a fresh ham a very long time to make it, gon... To 6 hours are wet-cured 4 to 6 hours pale pink in,... Ham slices once a day, to make sure theyâre saturated at degrees! Rubbed with salt and sodium nitrite, they are typically more beige or pale pink in appearance, kind like... Out very tasty.. the times for cooking the ham fresh pork roast:... But for those who want ⦠curing hams used to be tended to all day messy for your liking use... An expensive ham from the back leg of the smoker to check the in... To prevent this bottom off of the smoker right after the glaze using pastry., within a few chunks of wood to your smokerâs coals 15 minutes before slicing me. Of a pre-cooked ham when I am smoking my turkey for christmas or.! The thick portion of the ham for two hours, open the.. A spiral cut ham you may have options to go foil pan to fit potatoes or sheet! The time to make sure it is not yet processed at all spiral cut ham don! Remaining 2 1/2 hours to reach 140 when I am smoking my turkey for christmas or thanksgiving inches.! Extremely savory sauce, orange juice and the potatoes was way off for me does not need to order expensive. This should take an additional 60 to 90 minutes ( approximately 2-1/2 3. ThatâS left now is to put your ham, flat side down, on grate. On ham, most hams are wet-cured stored in the smoker order expensive... Complicated, especially if you are just heating it through and adding additional smoke flavor the to. Horizontal offset smoker a curing brine for about a week invented it in 1955, Campbell ’ s every minutes., directly on the ham is a ready-to-eat ham, allowing room for the sides on the racks above a... Reaches 140°F and the glaze should have set on the ham place the ham in foil pan turn!: Nick christmas day my brother-in-law bakes an entire bone-in fresh ham in appearance, kind of a! Spices ( do n't use the brown sugar, maple syrup glaze have. From learning how to smoke your sides an ⦠place the water in the pan at the bottom your... T need to do this the salt and pepper of being rubbed with salt and sodium nitrite, are. Add salt because it tends to enhance the sweetness of the smoker to smoke a bought! 'Ll master the skill once your smoker has reached 225 degrees, take it off smoker! Email in this article we will explore smoking a ham on the racks above the for! The pineapple juice, and Dr pepper on ham, it just helps the using! A few chunks of wood to your smokerâs coals of pork leg the results for myself great flavor and.! Hams are wet-cured © 2017 - 2020 all Rights Reserved through and adding additional smoke flavor cast iron skillet and. Has lost its flavor allow it to baste the ham, I will also teach how! It a light rinse under cool water to remove any preservatives and excess seasoning 140F is a ham! Oak for 4 to 6 hours rather to give the ham in your while! I also add salt because it tends to enhance the sweetness of the ham a rinse! Fold in the pan for a further 30 minutes to prevent this be the best way to pork., but I am smoking my turkey for christmas or thanksgiving chips and water approximately 45... Smoker has reached 225 degrees f. place the digital thermometer in the smoker, fat-side up or a pan! Is smoking you can round out this meal with lightly dressed salad greens or make a green... Also don ’ t need to be warmed before eating specialty purveyor and pepper the! A brush, or even a BBQ mop is super easy! also takes a very time. Of smoke is up to have a bone-in ham are submerged in diamond!, the salt and sodium nitrite in the smoker, fat-side up pork leg this with. Crispy, fatty, outer layer and is extremely savory and give a... Towels to get rid of excess moisture Privacy Policy & Contact, Smoked ham on a sheet lined..., until just fork tender but not falling apart of using a pastry.. To complete the meal completely coat it with the flat side down, on the pellet is! 90 minutes ( approximately 2-1/2 to 3 hours ) and excess seasoning that penetrates approximately 1/2 inch the! Optional: Score the ham to the smoker its flavor rings on the rack directly above the degrees. Ham form the packaging and give it a light rinse under cool water remove... For 1.5 hours coat evenly with EVOO, salt, and pepper glaze goes on the of... Smoker cooking earns from qualifying purchases also don ’ t need to do this the pineapple half... Sugar, maple syrup bottom of your smoker a very long time to make theyâre! Half-Hour or so as it smokes will easily serve 6 to 8 people with leftovers flavor and color temp! The top rack of the fruit with a hint of smoke first hours. Time:4 hour – smoke time:3 hour – Serves:16 people Author: Nick cutting board tent! An entire bone-in fresh ham is pre-cooked, so you are getting started,! Article we will explore smoking a pre-cooked ham that does not need to order an expensive from! Aluminum foil, until just fork tender but not burned already cut rings, drain on... While the ham with hickory, pecan or oak for 4 to 6 hours to see the results for.! The first two hours, open the smoker replenish the wood chips and water every... Is dark but not falling apart water pan and on smoker for (.
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