Actually, curing a ham is not always about preservation but it is also about keeping the ham moist and providing the … Sign up for my newsletter to get recipes straight to your inbox, as well as get entered into a monthly giveaway of my cookbook and grilling swag like bbq rubs, and accessories! Before this curing/smoking process the cut is referred to as a fresh or green ham. The lower half is known as the shank end. Cook for approximately 1 hour for every two pounds of weight, maintaining temperature as close to 275 degrees as possible by adjusting Big Green Egg vents. 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. When it’s time get that ham sliced up and served to your guests. Charcoal, wood or gas it doesn’t matter. Place a drip pan on the convEGGtor and get the ham on the cooking grate. Have you had it up to here with thinking of ways t, I guess we could go on about how this Christmas is, If forced to come up with a theme for 2020 we'd ha, Who has a treasured family cookbook? Use a spray bottle to spritz the ham with water once every hour. It doesn’t taste like the ham we know until some type of curing takes place. The prep time is minimal and out of the pork recipes , such as for pork butt , pork loin , pork chops , pork shoulder , spiral cut ham , and pre- cooked ham , this will get you started on a meaty smoked ham in no time. Place the pan filled with juice and fruit on the plate setter. Method Of Cooking: Big Green Egg (other smoker or grill) on the V-Rack placed on the grill grate… over an aluminum roaster (as your drip pan)…which is placed on the plate setter…which is directly on the coals (no fire ring). Ham starts off as a pork cut from the rear leg that has been preserved by wet or dry curing with or without smoke. Grill your ham for 20-30 minutes per pound. The top half of a ham is known as the butt end. Fill your aluminum roaster with Apple Juice. Wet cured hams are referred to as city hams. Place a drip pan on the convEGGtor and get the ham on the cooking grate. ham. If you choose to go with Hickory use it sparingly. Brush with glaze during the last hour. I like to throw in a pre-cooked ham when I am smoking my turkey for christmas or thanksgiving. Sign up here and we'll send you our new posts when they come out. Whether it's Easter, or you have a ham recipe, this smoked ham recipe is excellent for fresh ham with a nice cook time. We’re Sara and Pam, a mother-daughter duo coming atcha from two small towns on the outskirts of Atlanta. Posted by Jon Solberg | Apr 2, 2020 | Big Green Egg Series, Contributor's Posts, Keto Friendly Recipes, Paleo Friendly Recipes, Pork and Italian Sausage, Recipes, Uncategorized. Re-glaze every 15 min or so until your ham reaches an internal temperature of 140°f. This added water does in fact impact the flavor of the ham. Add all ingredients into a medium sauce pan over medium low heat. So with a quality recipe in tow it’s time to fire up the Big Green Egg and see what we can do here as we revisit our smoked turkey on the Big Green Egg. We recommend the apple smoking chips. A ham on the grill is a great way to bring an amazing meal to a group of family and friends. Fresh Smoked Ham on the Big Green Egg with Apple Sugar Glaze Merry Christmas!!! Combine chicken stock, 3/4 cup pineapple juice, vegetable oil, 1/2 tsp. If you are smoking a pre-cooked ham, you should figure on approximately 3-31/2 hours at 225 degrees for a 10 lb. Born and raised in Mid-Michigan and understands there’s no offseason in live fire cooking. Dry cured hams are referred to as country hams. Place the Bradley racks with the ham steaks onto the smoker grate or lay the ham steaks onto the smoker grate (rub side up). When the ham reaches an internal temperature of 130°, checked with a good instant read thermometer such as the Thermapen or ThermoPop by ThermoWorks, start applying your glaze. It’s time to stop settling for average. Cook for approximately 1 hour for every two pounds of weight of the ham, maintaining as close to 275 degrees as possible. The shank or lower end can be easier to carve. This recipe makes enough glaze for 1/2 ham appx. Also, you can go through the process of curing the ham yourself with a salt mixture, but it is not necessary. Go rogue for Thanksgiving, Christmas or Easter by making a Bacon Bourbon Smoked Turkey. These picnics are smaller than other hams and tend to be a bit tougher than hams as the front legs of a pig do work harder than the rear. A picnic ham comes from the front leg not the rear. Remove ham from package and place directly on smoker rack. A ham on the Big Green Egg is a crowd pleaser for sure. The are cured with a dry rub, They can be smoked or unsmoked then hung to dry and sold uncooked. Buy a fresh ham leg (uncured pork), a half fresh ham, or a piece of fresh ham in whatever size you're comfortable with. If you are starting out with a raw, cured, 10 lb. 10. 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. Peel – Remove the cooked eggs from the smoker and place into an ice bath immediately. You can season and roast the ham much like how you would prepare a turkey. Let’s spend a few minutes talking about the types of hams,  just how you should go about selecting and preparing that perfect ham on your Big Green Egg. Score fat portion of ham in checkerboard pattern, making cuts approximately 1 inch apart, and 1 inch deep. Ham on the Green Egg is a perfect brunch food. If you need a quick refresher on getting your egg up and running take a look at the ” How to Lay a Fire and Control the Temp on your Big Green Egg” write up. Thank you so much for reading. Get free shipping on orders over $100! Soak the wood chips in water or fruit juice for about 40 minutes. 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. If your ham is done before you’re ready to serve, set  it in a foil pan. Check out these Sides to go with your ham! City hams come with various amounts of water added to them after the brining process. add your soaked wood chips, add a plate setter if you have one and then a drip pan with the chopped up apples, oranges, some water and any of the tequila if there is some left. Is this how you know it? Soaked overnight in water to get rid of some of the salt. The ham you generally see in the supermarket for the holidays are mainly city hams. Build charcoal fire and when it becomes hot (red glowing coals) add. Baste the ham with sauce once every hour. If you like smoke, this is where to add it. After the ham cooks for 1 ½ hours, insert a probe thermometer into the center away from the bone. Remove your ham and let it rest 15-20 minute. You can make this glaze a ahead if you like and store in the fridge till you ready to use. If going to reheat the glaze before use, add 1/4 cup of water to help loosen the glaze. Smoke – Reduce heat on your smoker to 180 degrees. One more thing I’d like to mention is picnic ham. Position the ham in the smoker over the drip pan. Cover with aluminum foil and place it in a clean dry cooler until ready to serve. That’s what we will be cooking today. Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C with Big Green Egg smoking chips. Put ham on rack, set rack in drip pan with water in it. Now that you have your fully cooked city ham back at home it’s time to start talking about how to get that baby on the Egg and ready for the guests. Set the EGG for indirect cooking with the convEGGtor at 275°F with chunks of hickory wood. Continually looking for different ways. Unlike with a cured and smoked ham, you have to cook a raw ham from scratch up to a food-safe temperature (again, like a turkey). Carefully open the lid of the EGG and remove the pork shoulder. “Ham with natural juices” is the next level down. Put the apple juice and onion in a roasting pan then place the ham in a roasting rack in the roasting pan. I encourage women to learn to grill as it is a great way to create healthy, flavorful dishes… Read More…, Designed by Elegant Themes | Powered by WordPress, How to Season and Care for Cast Iron Cookware, Green Mountain Grill Pellet Smoker Recipes, ” How to Lay a Fire and Control the Temp on your Big Green Egg”, Sriracha BBQ Chicken Wings on the Pit Barrel Cooker, Newest Contributor, Leslie Roark Scott: Ubon’s BBQ Steeped In Family Tradition, Brunch Just Got Better: Grilled French Toast, Margherita Pizza on the Green Mountain Grill, How to Use the Green Mountain Grill Pizza Oven Attachment, Use Code GRILLGIRL for 15% off Kingsford’s New Store, Pickle Juice Brined and Smoked Spatchcocked Turkey. Let’s review the reheating steps and we can talk glaze in just a few minutes. 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.. Now that the ham is on the egg let’s talk about the glaze. Cook uncovered for 2 hours. This is what they are. The easy maple glaze goes on at the end, and this simple ham recipe is double-smoked to bring out all the best flavor of your favorite cut of pork. The size doesn't matter; buy it as big or small as you are comfortable with. “Ham, water added” must contain at least 17% protein, and can contain at most 10% added water by weight. We have been blessed with absolutely gorgeous weather lately. Fuzzy’s Whole Fresh Ham. Take ham off when it reaches an internal temperature of approximately 155-160 degrees. Stuff it with bacon, bathe it in bourbon and smoke it on the Big Green Egg. Feel free to skip over this and scroll right down to the cook if you want to jump right into it.

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