smoking a fresh cut ham

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Remove the ham from the smoker and leave to rest on a cutting board for about 10 minutes. Tips & Techniques Top Lamb And Ham Cuts For Easter. The size doesn't matter; buy it as big or small as you are comfortable with. For 1 gallon of brine, pour 1 gallon of water, 1/4 cup white sugar and 1 cup picking salt in a stock pot and heat until the salt and sugar are dissolved. Bring to a boil. Fresh ham, cut from the hindquarters of the hog and sold unsmoked and unseasoned, is leaner than traditional barbecue cuts like shoulder. I selected an already cooked bone-in, spiral sliced ham of about 10 pounds in weight. Since we’re essentially “double-smoking” the ham you want to stay away from stronger woods like Hickory or Oak. For raw, fresh ham, the USDA advises cooking to an internal temperature of 145°F. Ham can be made with the bone in or out. Second day use of ham slices with eggs and toast was a special treat. The term fresh means that the product has not been cured in any process. Cook another 15-20 minutes, or until the ham reaches at least 135°. Choose one that is 8-12 pounds total weight. They are usually already fully cooked, and basically you are just reheating them when you bake them in the oven. Glaze the ham. Broil the glaze. Slice the ham and the user can trim off the tough outter edge. Don’t cut off any more fat than you need to– it will be sweet and buttery, so you definitely want to keep it! Tips & Techniques Just seems like unnecessary work to me, but I'm a simple kinda cook. Keeping the Ham Fresh To keep a ham fresh just place it in the fridge until you are ready to smoke it. 2. Take note of the "use by" date which is usually a good while off and be sure to use it way before then. 2. Curing a cut of pork to make your own home made ham is a lot easier than many people think. Once the outside of the ham is covered with the sugar mixture, it’s ready for the smoker. For extra flavor, insert a whole clove into each cut intersection or in the centers of the diamonds of the scored ham. Prepare The Big Green Egg to smoke the ham. Prep Glaze – The first thing you want to do is prepare you honey glaze, so grab a saucepan and combine the ginger ale, brown sugar, honey and apple cider vinegar. The Hams turned out OK but often were dry. You can see pics here: https://ibb.co/kkchtR I wanted to try a ham for thanksgiving breakfast, as it is tradition to have ham, eggs, and mimosas as we wait for the turkey to smoke! Steps to Prepare. Either way is fine though. These hams at the store are usually cured. Cook until glaze is reduced by half, about 15 minutes. Or if you feel the need trim it off as it is sliced. I use a disposable aluminum pan to smoke my ham to keep the mess to a minimum. Brown Sugar Glaze: Combine 1/2 cup orange or pineapple juice, 1/2 cup brown sugar, 2 tablespoons Dijon mustard, and 2 teaspoons cornstarch in a small bowl. Preparing the Ham for Smoking Curing hams used to be the best way to preserve pork before there was reliable refrigeration. Curing and smoking pulls the moisture from the ham to make it safe to store at room temperature. Third, we add our homemade brown sugar and honey glaze. A fresh ham would be an uncured leg of pork. Fresh ham is not the cured, smoked product we associate with ham. Purchase a fresh ham roast. Halfway through the smoking process (estimated according to weight) take the ham out and remove the skin (also now called the rind.) Prepare the brine. The second step is to braise with chicken stock and cover tightly to keep in as much moisture as possible. Turn the grill to the SMOKE setting, or the lowest temperature before the smoke setting, and smoke the ham for 20-25 minutes. Mix 1 gallon of brine per every 10 lbs of ham. The first step is to cure the ham. The usual go-to cut of pork for backyard barbecue is the pork shoulder, but in certain corners of South Carolina, many pitmasters swear by fresh ham. Remove ham from oven, and coat with one last layer of glaze. My mouth is already watering for some of my special smoked ham. Pecan Smoked Fresh Ham With Maple Glaze On The WSM. Mix dry creole seasoning--or your dry rub of choice--with honey in a bowl, then rub evenly onto entire ham using a marinade brush. The key is to smoke it long enough to get a smoky flavor but not too long, which will cause the ham to be dry. But before you close the aluminum foil completely, you want to baste the ham with your pineapple juice. Soak the wood chips in water or fruit juice for about 40 minutes. In place of the root beer and pineapple glaze, we used the honey glaze spice pouch from the ham and mixed with some cola, honey and spiced rum (notes of cloves) and glazed the ham during the last 10 degrees of smoking. Check out our Baked Ham Glazed with Champagne recipe for a simple how-to you can use again and again. If the flavor is to your liking, add your glaze at this point. Smoking a ham on your Traeger electric smoker is super easy!. The most popular meat to use is pork, shoulder (picnic ham) or hind leg (leg of ham), but you can make a ham out of just about any piece of meat from almost any animal. Smaller hams can take approximately six hours and large cuts smoke in about eight to ten hours. I bought them directly from a farm and the label on the front says "Pork Fresh Ham". The term “turkey ham” refers to a ready-to-eat product that is made from the cured thigh meat of the turkey. In smoking, there's no such thing as too much rub, so make sure to get every crevice of the shoulder. Stir in remaining ingredients; cook 5 minutes longer. The ham should easily fall apart, and present meat that’s juicy … Cut all around the aitch then start cutting a little deeper until you encounter the knuckle. I use a mild fruit wood like cherry or apple for the smoke. After reading Forum posts on smoking a Ham on a wood pellet smoker-grill I decided to practice to see the results for myself. Slice and serve with any remaining glaze that didn't get painted onto the ham. On a handwritten recipe card in my recipe box, I have the instructions that after you brine a ham, it should be dried, brushed with liquid smoke, and then baked at 325 for 30 minutes per pound, or until the internal temp of the ham reaches 150 degrees F. We don’t cure for this purpose anymore, but rather to give the ham a great flavor and color.If you don’t have a fresh ham from your own hog you can find fresh ham at a meat market or packing house. You have to work your knife into the center of the knuckle joint to cut the cord connecting the two, then it's easier to loosen and remove the aitch: You can see the knuckle on the ham and the socket on the aitch bone in the pic above. To cook the ham the smoker needs to be between 275-300 degrees. Silly Okie - cook it with the skin on it keeps the ham moist. Allow ham to sit at room temperature for 30 minutes before slicing. I have found it is easiest to pour the juice into a spray bottle then just hit the ham … It is a cut of pork. I am using the term "ham" here to refer to the hind leg section of a pig—you must buy fresh, not already cured pork. Here are the top picks for Easter lamb and ham cuts. Slower and longer is better when it comes to smoking a ham or any other meat really in our opinion. Use a carving knife to cut the ham, making sure to follow the seams along the surface of the ham. 1. Glaze ham with apple cider mixture as needed (use any left over for serving) and continue cooking for another 30 minutes or until a thermometer inserted into the thickest part of the meat reaches an internal temperatures of 140℉. The first step is to apply low heat with the ham exposed to allow that smoke flavor to work on the meat. Let’s unpack the smoker and get grilling this Spring with a fresh, bone-in ham, smoked on a Weber Smokey Mountain Cooker Smoker! Just remember that the desired temperature is 150 degrees. Just my opinion - but mostly fact. In selecting your fresh ham leg and curing and smoking it from scratch you have full control over the quality of your finished ham. To test for flavor, cut a small piece of ham and taste it after 90 minutes. I have 2, 3lbs fresh ham steaks, or at least that's what I think they are called. The higher the ham cooks above 145°F, the drier the flavor and texture. Smoking a fresh ham is more similar to a baked piece of pork or roasted pork. Likewise, you can also experiment the taste and flavor according to your preferences. A smoked fresh ham is different than the cooked (and usually smoked) ham you have probably bought at the grocery store before. Once the ham temperature registers around 135 degrees F, start preparing your glaze. Using a smoker to cook a fresh ham is a satisfying method to create a delicious cut of meat. Remove from the grill and let rest for 10 minutes. The general consensus is that Spiral cut Hams tend to dry out … You wouldn’t believe how hard it was to find an old fashioned Smoked Ham that wasn’t spiral cut! Be sure to place the cut side of the ham face down in the pan as shown in the photos. Buy a fresh ham leg (uncured pork), a half fresh ham, or a piece of fresh ham in whatever size you're comfortable with. The fresh ham will have the term “fresh” in the title of the product. A half ham cut is perfect for smoking effectively because it has more surface area. Complimented your original rub and all turned out wonderful. Braise with liquid. Garnish your ham with an assortment of herbs and fruit such as grapes for a beautiful presentation. The directions on smoking a cooked ham are for an electric smoker or pellet grill are basically the same. Step 2. Smokers use indirect heat and infuse the ham with a smoky flavor using smoldering wood chips. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. The smoking time for a spiral cut ham varies depending on size but usually takes about two hours. You’ll need a sharp knife and tongs for this. Tips and Tricks for Smoking Ham. To cook a smoked ham, choosing the best cut of ham plays an important role. Smoke the ham. Plays an important role how-to you can use again and again and serve with any remaining glaze that n't... To smoke it and infuse the ham from the hindquarters of the ham and taste it 90! 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