Simple Rub 1/4 c salt 1/4 c pepper 1/4 c brown sugar 1/4 c paprika Simple Glaze 1 c brown sugar 1/2 c mustard OR 1/2 c juice If using a rub, massage all over the ham before placing it into your smoker. While it's best to use fresh meat, if you use a frozen ham, be sure it is entirely defrosted before placing it in the smoker. This was cooked on the Napoleon Kettle Grill take a look here - http://amzn.to/1Kz4EKi - TO SEE OUR BBQ ACCESSORY GUIDE CLICK HERE: http://bit.ly/BBQaccesoryguide In this video we will be taking our cured fresh ham and smoking it on the bbq with a honey mustard glaze. Be generous. 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. The ham is done as soon as it's … Once the wood is making smoke, the smoker is ready. To smoke a fresh ham, make sure that the temperature is between 220°F to 230°F consistently. Stir in remaining ingredients; cook 5 minutes longer. You shouldn't be worried that the taste of the smoke will be overwhelming. Smoking a Precooked Ham in an Electric Smoker. In reality you only have to reach a good eating temperature. Also keep checking to make sure there is liquid in the water pan to keep your meat from drying out. The ham should be blotted dry, 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. Subscribe to my Farmish Kind of Life podcast at iTunes , Stitcher , Google Play , … When learning how to smoke a 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. Weather and where you place your smoker can all affect the temperature of your smoker. If your smoker runs at a constant temperature of around 210 degrees, then your ham will need to cook for 1 hour per pound; if your smoker does not run at a constant temperature, you will need to check it until it reaches an internal temperature of 160 degrees. Brining Directions. Here, the liquid penetrates the meat and keeps it moist. probe such as this one set smoker to 225 degrees for 1.5, then check internal temp. The ham will taste absolutely exceptional. Bring the smoker up to a temperature of about 100 F and place the fresh ham in the smoking chamber. Actually, curing a ham is not always about preservation but it is also about keeping the ham moist and providing the … But, aside from learning how to smoke a fresh ham, I will also teach you how to preserve your ham. Meanwhile, the salt and sodium nitrite in the liquid brine cure the meat, halting harmful bacteria and turning the meat slightly pink. Always be careful when using any kind of smoker. Perry Miller attended Southwest Missouri State University - now Missouri State - receiving her Bachelor of Arts in journalism in 2005. Cook until glaze is reduced by half, about 15 minutes. Remove the ham from the smoker at 130°F and completely coat it with the glaze using a pastry brush. A smoked fresh ham is different than the cooked (and usually smoked) ham you have probably bought at the grocery store before. You need to try this recipe out! 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. Instead of being rubbed with salt and sodium nitrite, they are submerged in a curing brine for about a week. Smoking a ham on your Traeger electric smoker is super easy!. Place a temperature probe in the deepest part of the meat to monitor the internal temperature. I wanted to create this style of Ham by using the smoker instead of a torch. See how we did it here ---- https://www.youtube.com/watch?v=16gTU_odauQBuy you curing salts here ----- http://amzn.to/1VwJl4lOr in the Comox Valley Here ---- http://www.thebutchersblock.ca/or HereFirst we started by placing the cured pork leg into a roasting pan with 2 cups of water below. You need to try this recipe out! Method 1: Smoking a Cured Ham. Return the ham to the hot smoker and cook until the … Let the ham sit until the rub appears wet on the surface, about 5 minutes. On a typical 8 pound ham, approximately 15 to 20 minutes per pound total at 225°F if you use the foil wrap, but you need a thermometer to tell, not a clock. About this video:In this video you will learn how to smoke fresh ham on the BBQ. It should take about 15 to 20 minutes per pound to fully cook a raw ham. Hickory, mesquite and apple are all popular choices. Place lid on smoker. Cold-smoke the ham for about half the length of time as you would normally cook it, as it will be baked later. How to Smoke a Fresh Ham. Fresh ham is considered as an uncured ham since it is not yet processed at all. Put probe into thickest, middle portion of ham to check. I bet your precooked ham is ready to face the smoke. This smoked fresh ham will be a favourite for holidays such as Easter, Christmas, New Years or just for fun. If using a glaze, wait to apply until the ham only has 2 hours left to cook. As earlier stated, you need to thoroughly cook fresh Ham as it is raw. You will apply it every 45 minutes until the ham reaches 150 degrees internal tempreture. after removing ham from smoker. Position the ham in the smoker over the drip pan. The smoking process will take 3 hours. Enjoy. This fresh ham recipe will be smoked on the bbq and provide incredible flavour that you will love. Smoke the Ham. Miller began her freelance career in 1999 and and self-publishes a local newspaper, "PUSH," that is distributed in more than 200 local high schools. Ingredients ; Step 1 - Prepare the Wood and Smoker ; Step 2 - Add in the Wood ; Step 3 - Smoke The Ham 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in … It will take about 5-6 hours to cook depending on how big your Ham is.This is a cured ham that we did ourselves at home. 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. Both apple and pineapple juices go well with pork. After your smoker has heated slightly, place you wood chips on the lava rocks. Preparing your ham: Unwrap your ham from its packaging. A 10 pound ham should take a total of about 4½ hours to smoke/cook. Catch up below.http://bit.ly/1UzoaPMTo follow us online visit one of our social sites below.http://www.facebook.com/postalbarbecuehttp://www.twitter.com/postalbarbecuehttp://www.instagram/postalbarbecueDISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. You can buy the already precooked, or you can prepare yours at home. If you’re using a pellet smoker or don’t have a temp. 2. 1) Mix all the ingredients together and stir them all until dissolved. 1. Learn How To Season A New Smoker. Method 2: Smoking an Uncured Ham . To create the “Honey Baked” effect on the outside of the ham I use two things: a Honey glaze and a seasoned sugar blend. Place the BBQ wood on the burner at the bottom of the smoker. Lastly, Slice, serve, enjoy. Turn the grill to the SMOKE setting, or the lowest temperature before the smoke setting, and smoke the ham for 20-25 minutes. Get the electric smoker ready by filling the water pan with apple juice. Thank you for the support! Once the ham is smoked, they cover it with sugar and use a blow torch to melt it. Smoking a ham roast is no different than smoking a turkey or whole pork tenderloin...low and slow using the wood chips you like.....you might look at the manual that came with your smoker or cruise the internet for flavoring ideas. Steps to Prepare. Combine chicken stock, 3/4 cup pineapple juice, vegetable oil, 1/2 tsp. Check the temperature of the roast with a meat thermometer. After pre-heating the smoker, the next step is to prepare the ham. You might also enjoy: Old Fashioned Glazed Ham Let your ham rest before carving. Hams are a leaner cut than shoulder but they typically cook in the same amount of time. You can adapt this smoked Fresh Ham Recipe for the size of cured pork leg that you have so cooking times may be slightly different. They are usually already fully cooked, and basically you are just reheating them when you bake them in the oven. Here’s the recipe for the Smoke A Honeybaked Ham Glaze: Preheating your smoker while you prepare your ham is an … Simple Rub 1/4 c salt 1/4 c pepper 1/4 c brown sugar 1/4 c paprika Simple Glaze 1 c brown sugar 1/2 c mustard OR 1/2 c juice If using a rub, massage all over the ham before placing it into your smoker. We’re going to start off slow, so heat up your smoker to around 250°F/120°C. Prepare your ham as you would for the oven, warm up your smoker and a few hours later you will have a "melt in your mouth" piece of pork. How do you smoke a spiral sliced ham? we used applewood. These hams at the store are usually cured. Mix up your curing brine. Place the ham on the top rack of smoker, fat-side up. dry mustard and a pinch of dry cloves in a bowl. BBQ Ham Recipe - Smoke Fresh Ham Recipe on the BBQ. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. Preparing your ham: Unwrap your ham from its packaging. How do you smoke a raw ham in an electric smoker? Transfer the ham to the smoker. Ingredients; Step 1 - Prepare The Meat; Step 2 - Prepare the Offset Smoker and Wood; Step 3 - Smoke the Meat ; Step 4 - Add More Wood and Coal ; How to Smoke a Fresh Ham. Your smoker’s recommended temperature should be between 225- 230 F for the fresh Ham to cook perfectly without burning. Fresh Ham vs Cured Ham. This does not take into account preheating the pellet grill and resting the ham for 15 minutes loosely under a foil tent. Plug the smoker in. Next we poured 1 cup of apple juice over the top of the meat to add a little extra flavour.with your grill set up for indirect you will begin to smoke the fresh ham at 300 degrees for 2 hours with your favourite wood. BBQ Ham Recipe - Smoke Fresh Ham Recipe on the BBQ. After 2 hours you will increase the grill temp to 325 and begin to apply your honey mustard glaze. Put back in if it is not at 145 degrees yet and continue smoking. Choose whether you would like to use a rub or a glaze. Heat the mixture in a saucepan until it is warm. While cured ham is preserved and made safe to eat through the application of salt, fresh ham is more akin to a roasted or baked piece of pork. If you want to add a sweet note to it, glaze it: simply brush the syrup on top of the pork 30 minutes before taking it out of the smoker. Now let’s smoke some good old fashioned … Baste the ham every hour with more of the glaze. And once it hits 190 degrees Fahrenheit, remove it from the oven and let cool. Smoke the neck bones until they've reached an internal temperature of 150 degrees F, adding a handful of wood chips a couple of different times throughout the process. Smokers are meant for outdoor use only. This is why it is best to keep the smoker temperature low so that the ham can get at least 3 hours of smoke without raising the internal temperature beyond about 160 degrees. Smoking your ham is a great way to add more flavor to the meat while warming it up to serve. *****Items used in this cook*****Napoleon Charcoal Grillhttp://amzn.to/1Kz4EKi Napoleon Cooking Utensilshttp://amzn.to/1Rbs9zv Thermoworks Thermopen MK4http://www.thermoworks.com/Thermapen-Mk4?tw=POSTALApplewood for smokinghttp://amzn.to/1Rbsnql Kingsford Charcoalhttp://amzn.to/1VwF9l8 **** Video Gear Used ****Canon S120http://amzn.to/1pvgaSS (USA)http://amzn.to/1QiiViY (Canada)Gorillapodhttp://amzn.to/22rsaGN (USA)http://amzn.to/1RZsB0n (Canada)Did you miss our last two episodes? How long does it take to smoke a raw ham? Remove from the grill and let rest for 10 minutes. Closing the lid will both keep the heat in and also allow the maximum amount of smoke to penetrate the ham. Slice and serve with any remaining glaze that didn't get painted onto the ham. There is a difference between smoking a fresh ham (or a “green ham”)- which is going to give you something more like barbecue.And smoking a cured ham – which is going to give you a more traditional Thanksgiving “Ham”.But if you want to smoke a fresh ham, I cook it just like I cook a whole shoulder. Step 2: Prepare the ham. I like to throw in a pre-cooked ham when I am smoking my turkey for christmas or thanksgiving. The ham is already cooked so you do not have to reach a particular "done" temperature. Preparing your electric smoker: Prepare your smoker by checking the amount of lava rocks in the bottom and making sure there is enough liquid in the water pan. Smoking a fresh ham can take up to 5 hours, depending on the size you are using—the one thing to put in mind when cooking is the temperatures. Wrap aluminum foil around the exposed bone to prevent it from scorching. Cook another 15-20 minutes, or until the ham reaches at least 135°. Bring to a boil. Knowing you ham is done: Electric smokers normally run at a constant temperature, barring outside elements. Dec 11, 2019 - When you learn how to smoke a ham in a smoker in advance, you can craft delicious meals during the holiday season for your friends and your family. Choose whether you would like to use a rub or a glaze. Although you can dry-cure your ham, most hams are wet-cured. Place the smoker at least 10 feet away from any building for optimal safety. Place the ham, fat side up, into the smoker and close the lid. This help support the channel and allows me to continue to make videos like this. 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. You do not have to use water; you can use any liquid of your choice that you think will impart flavor. 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