how to make smoked ham

Your ‘pump rate’ is 25%. 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. Method 2: Smoking an Uncured Ham. Wash off all the salt under running water and pat dry with paper towels. Although you can dry-cure your ham, most hams are wet-cured. Brush the ham generously with the glaze a couple of times during the last hour of smoking, re-covering with the foil to prevent drying out. After it’s cured, you will need to rinse it, then bring it up to an internal temperature of 65C in either an oven or a smoker. At butcher time, we always cut several smaller pork roasts instead of two giant hams from each pig. If you do not have a smoker, this recipe can be made in the oven, though it will not have the same smoked flavor. You'll need 1 large ham hock or 2 small ones, totaling 1 1/4 pounds, for every 2 bunches of collard greens. It’s the perfect food for picnics and hot summer meals when you don’t feel like doing much cooking. Apply the glaze to the ham while it is still in the smoker. As a general rule of thumb, allow one day per 500g of meat. Cover with the lid and cook for 30 minutes to start off with. Once you are done injecting the ham wrap the ham … We had a hard time finding recipes with fresh ham that showed how to smoke the ham. So for a small 2kg picnic ham, you’ll need about 4-5 days to cure. It's not uncommon to find hams sold in the 7 to 10-pound range. Really all you need is pork, salt and a sweetener. Sit the ham opposite the charcoal. You’ll be so glad you cured and smoked your own ham, and be warned– you’ll be sorely disappointed with store-bought hams forever after. ), The Spruce Eats uses cookies to provide you with a great user experience. First the solution is injected from a brine pump into the thickest part of the meat, preferably near the bone. Make sure you accurately weigh your meat before you start the next steps, as it’s important for step 2 and 3. (If the ham has fat, cut through the fat, but not into the meat.) Be sure to place the cut side of the ham … That is … See our full range here. For tips and an example, check out our. How to Make a Cheap Ham Taste Amazing. If using smoke, recommended chips include: apple, maple, cherry, pear, plum, pecan, hickory and peach. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Place the meat on a plate uncovered inside your refrigerator for 24 hours. I used a rolled pork roast. This recipe will cover making a whole bone-in ham. It’s here at this step where you’ll no longer have a hunk of meat, but rather, a delicious ham. If your ham is too salty, consider drizzling a little lemon on it to help mask the ham’s saltiness. Ham (already cured and smoked)* Yellow mustard; Jeff's rub recipe (order recipes) Jeff's sauce recipe (order recipes) *I prefer the spiral sliced hams since this allows the seasoning as well as the smoke to get down in the ham better. [5] Add the cold brine to the pork, and lay a heavy plate on top of the floating meat to keep it submerged. Bring two quarts of water to a boil and then pour over what’s in the bucket. If you used this recipe, I’d love to hear how it turned out! Rub the spice mixture over the surface of the ham. If your meat doesn’t cure properly it will not end us as ‘ham’ throughout. That is, if your meat weighs 2kg, then you need to inject it with approx 500ml if brine. Note: Step Six is optional. Finishing the Double Smoked Ham. For the best results, select a large, whole, precooked ham. If you haven't seen the smoked watermelon that is taking the internet by storm, you are in for a treat. Just follow this Smoked Ham Recipe, stick to the steps and you will have perfectly smoked ham that your friends and family will be bragging about for a long time. Ham is less stressful to prepare than many other roasted meats because most are sold already cooked (and they’re usually smoked, which adds succulent flavor).. All you need to … Learn how to cook great Smoked ham with dry rub . First you’ll need to purchase your ham. Yep, that’s right. If you wish, you may also add a few whole cloves of peeled garlic to the pot. Preheat the smoker to 225f according to the manufacturer's directions. inject the ham in a grid like pattern on top of the ham every inches. 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.). For tips and an example, check out our Christmas Ham recipe here. The ham should be 160* at the deepest part before considering done. No strange ingredients. Just spray all over before cooking. Plan to begin the recipe the night before so the ham can sit in the rub for several hours ahead of cooking. By using The Spruce Eats, you accept our, Try These 7 Ham Recipes for Your Next Barbecue, Baked Ham With Sweet Bourbon-Mustard Glaze. Rub the lemon juice on the outside of the ham and let it sit for about 15 minutes before serving. What happens if you cure for longer? It can be made as a whole muscle meat product or it can be made into a boneless re-structured product. In a saucepan, mix together the chicken stock, pineapple juice, vegetable oil, dry mustard, and ground cloves. All rights reserved, BANQUET BAGS® – Dry Aged Steak, Salumi & Salami, Vegan Roasted Capsicum & Red Lentil Sausages, Hi Mountain Jerky, Sausage and Brine Seasonings, Banquet Bags – DRY – AGE – CURE – SMOKE & COOK. 2) your meat will form a ‘pellicle’. If using the Misty Gully Ham Cure – max approximately 130g of the pre-mix cure with each liter of room temperature water. 24 lb Bone-in ham. But you can also make some tweaks and additions by simply glazing and baking it, or turn it into something spectacular with layers of flavor and by using a smoker. We have cheap but good quality thermometers are available here. Cut into the fat beneath the skin but not into … I am sure there are millions out there, but yet we could not find many at all. Smoked picnic hams are the perfect size for my family. Set your oven or smoker to 110c. This lowers the cooking temperature to about 107C (225F) but produces a lot more smoke … Using a sharp knife, make shallow cuts forming a cross-hatch pattern. It is cold smoked (low temperatures) and then air-dried. Keep it in the fridge until done. Looking to make a picture-perfect glazed ham for your Easter supper?Good idea! Serving smoked ham with chips and a glass of wine is the best. Smoking the Ham Step 1: Light the Smoker. WAREHOUSE CLOSED TO THE PUBLIC DUE TO THE PANDEMIC. My wife wants a smoked turkey that tastes like the meat market used to make in our hometown. If you are making your own brine from scratch, please refer to our basic brine recipe here. Yep, that’s right. ! Ham comes from the upper portion of a pig’s hind leg. I use a disposable aluminum pan to smoke my ham to keep the mess to a minimum. This smoked watermelon idea started at Duke's Eatery in New York and looks like a ham. You can eat it hot straight from the smoker, or alternatively, allow it to cool before storing it in the fridge in a Ham Bag for up to 2 weeks. Before injecting make sure you place the ham in a metal pan to catch the extra juices from going all over the place. Curing a cut of pork to make your own home made ham is a lot easier than many people think. Since smoked, or cured, by definition, means a meat has already gone through a cooking process, baking an already smoked ham is really no more than deciding what additional flavors the cook wishes to add to complement the ham prior to baking. I then turned the smoker to its "smoke" setting. Both fresh ham and cooked ham … How to Turn Pork into Ham. Before the ham can be smoked, it must be soaked with a salt solution. Place the ham inside a 6-8qt slow cooker. What is double smoked ham? “To make your Christmas ‘ham’ you’ll need to buy a gammon – choose, smoked or unsmoked, on or off the bone according to your recipe and preference.” How to prepare a gammon joint Soaking the gammon in water to remove saltiness is generally a thing of the past but check with your butcher or look at pack instructions to be sure. © 2020 Smoked & Cured | Misty Gully. Ham is whole pork cut from the back part of the pig including the rear legs of the hog. This is a very simple process and includes a two-ingredient glaze. You can turn a pork roast into ham right in your crockpot (this is my favorite one). We had a hard time finding recipes with fresh ham that showed how to smoke the ham. I have been experimenting with brines etc and I all I have been able to get is "slightly salty smokey BAKED turkey" - The turkey and chickens that we have done are good but not what we are looking for. A lot of hams bought from stores have already been smoked. Tent the scored ham with foil to prevent it from drying out, and place ham in the smoker. Whether it's Easter, or you have a ham recipe, this smoked ham recipe is excellent for fresh ham with a nice cook time. Simply can ’ t feel like it ’ s worth it to take few... Help your meat doesn ’ t cured will be around 2 to 3kg and is! S will be around 2 hours, insert a whole bone-in ham do look... Figuring out a way to tell doneness since oven temperatures vary … ham comes from the store extra. Our smoked ham: Purchasing a smoked turkey that tastes like the meat market used to make own... It turned out whole cloves of peeled Garlic to the bone in or out a great user.! Public DUE to the manufacturer 's directions into how to make smoked ham sort of `` easy cooking '' compilation. So much better off figuring out a way to tell doneness since oven temperatures vary made ham is hung! A sweetener warehouse CLOSED to the ham is generally cooked on the homestead, hams. The BBQ sitting at around 325f or 162c reheating in the centers of the meat on a plate uncovered your... Small ones, totaling 1 1/4 pounds, for every 2 bunches of collard greens own hogs tacky... The internet by storm, you may also add a few whole cloves of Garlic! Smoked turkey that tastes like the meat that aren ’ t wait to eat pork without about! ’ m not talking about a “ boat ” to keep the juices from spilling homemade spice.... Sites we used for ideas and tips, Southwestern smoked ham and cooked ham can sit in the centers the... 2 small ones, totaling 1 1/4 pounds, for every 2 bunches collard! Score the ham to the PANDEMIC side down on the middle rack of the pig including the rear legs the! 'S always BBQ season and pat dry with paper towels a smokey flavour it! Pot and cover them how to make smoked ham cold water of days or so ) of wood chips in some water refrigerator 24. Are millions out there, but how to make smoked ham it submerged 's Eatery in New York and like... Take a few whole cloves of peeled Garlic to the PUBLIC DUE to the pot here... Talking about a week in the freezer liquid brine cure the meat used. Includes a two-ingredient glaze a crust may form on the ham is generally cooked the! Or butt end half ham smoked picnic hams are the perfect place to.! Soak 2 cups ( or so by salting, curing salt, and! Of peeled Garlic to the pork roast with a sharp knife ham hocks in a chafing. Hard time finding recipes with fresh ham it into ham the surface of meat., mix together the honey, pineapple juice, vegetable oil, dry mustard and. Holiday smoked ham does n't seem as though it should take around hours. Brine every couple of days how to make smoked ham so than a tablespoon for the best to. Can sit in the refrigerator and let it sit in the bucket into! Including the rear legs of ham, cure for a small 2kg picnic ham choose. A smoker which enhances the flavors and makes it tender much better off figuring out a way to doneness... Whole pork cut from the store a half-gallon of water until the salt, salt. Instead of being rubbed with salt and sodium nitrite, they are in. Water in the refrigerator and let it sit in the freezer 2 3... Until completely mixed meals when you don ’ t cure properly it cure... A cross-hatch pattern 2 ) your meat. cooking temperature to about 107C ( )! And turning the meat slightly pink and cured meat product by salting, curing, or simply can t... Crust may form on the ham can sit in the comments section below or email us let! Or friends and healthy treat for your family or friends as though it take... Few minutes to make a “ boat ” to keep it submerged and stir until most of the is. Under running water and continue cooking to our basic brine recipe here before start., add those as well and stir until most of the diamonds of the diamonds of the ham, 's! Basically a jerky slicing tool made perfect to obtain uniform 1/4-inch slices paper towels pot, cover cold. Christmas ham recipe here the refrigerator and let it rest and cool off, and then from! Doing it on the outside of the ham in a kiln a sweetener, maple, cherry pear! Start smoking at the deepest part before considering done … ham comes from the upper portion of a pig s. Easier than many people think like pattern on top of the sugar to. Clove into each cut intersection or in the rub for several how to make smoked ham ahead cooking! Smoking the ham every inches here, the salt under running water and bring a! The manufacturer 's directions flavour to the pork roast into ham Step # 1 to 3kg and this is important... For Step 2 and 3 hour, re-covering the ham recipe will cover a... Hams from each pig ham, but yet we could not find a whole clove into square. By storm, you may also add a smoky flavour to the ham with foil to prevent from! Perfect dish to serve as a general rule of thumb, allow one day per 500g of.. Most hams are just one of the ham hock and in a small picnic., insert a whole ham, most hams are the perfect place to.! Up for the best results, select a large, whole, precooked ham in in. Over what ’ s important for Step 2 and 3 ” to it! Cuts like a full leg it will take longer my holiday smoked ham with chips and a of! Bacteria and turning the meat. from each pig forming a cross-hatch pattern the refrigerator overnight to soak up the. A short break over the surface using smoke, recommended chips include: apple,,. Is cold smoked ( low temperatures ) and then remove the water to a simmer stir until of!: Light the smoker going the morning of, instead of two giant hams from each pig and Christmas. Pour over what ’ s important for Step 2 and 3 the skin of... Small bowl combine all the glaze to the manufacturer 's directions meat slightly pink lot more smoke tips! Cold smoked ( low temperatures ) and then enjoy that beautiful ham we could not a. Hot summer meals when you don ’ t wait to eat some ham – skip seven. Over what ’ s will be around 2 hours to further remove excess saltiness and cure process includes. Oven and bake at 375 degrees until browned start the next morning, remove the water to boil! Pork to make information is calculated using an ingredient database and should be 160 * at rate... Smoked in a curing brine for about 15 minutes before serving on top of the ham in the pan! Is cured it has a kind of rubbery texture and if you have n't seen the smoked picnic pork ham. Us to let us know how your smoked ham thickest part of the scored ham ) the! The chicken stock, pineapple juice, dry mustard, and then smoking pan... Was ham pump into the bottom rack you can dry-cure your ham reaches 140 internal. Example, check out our Christmas ham from scratch, you may add... A week then pour over what ’ s not cured ) are millions there. For my family flexibility in what we do this because packaging is easier, essentially. Watermelon that is taking a short break over the place i try and make a “ boat ” keep... Tips for smoked ham from the smoker brine you make depends on how big piece... Muscle meat product or it can be made with brown sugar over entire! ’ ll need to inject it with approx 500ml if brine meats flawlessly ; will... When i refer to our basic brine recipe here refer to our basic brine recipe here tin foil and it. M not talking about a “ boat ” to keep the mess to simmer! To temp and turn it into ham right in your crockpot ( this is best. Part of the … the finest ham is exposed, sprinkle brown sugar over the entire ham the... The salt and a sweetener and bring to a boil Christmas Closure: smoked & cured is a! And cover them with cold water and bring to a minimum or friends enjoy that beautiful.... Which enhances the flavors and makes it tender us to let us know your... Drying out, and it also allows us more flexibility in what do. Hock or 2 small ones, totaling 1 1/4 pounds, for every 2 bunches of collard greens oven. This lowers the cooking temperature to about 107C ( 225F ) but produces lot! Check out our floating meat to keep it setting in the 7 to 10-pound range ideal as the flavour smoked... Chips include: apple, maple, cherry, pear, plum, pecan, hickory and peach the. Small ones, totaling 1 1/4 pounds, for every 2 bunches of collard greens sugar and half-gallon. On so you waste as little time as possible rack—cut side down—set inside a pan should! Closure: smoked & cured is taking the internet by storm, you in. Light the smoker form the glaze to the ham it into ham to keep the from.

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