how to smoke a fresh ham for pulled pork

These supplies are: When you've gotten your dry rub together and set up your smoker, you can start cooking. Don’t know if it was beginners luck but the turkey really came out good . Add your charcoal and get the fire going. Sometimes the rump is called the butt, but don’t confuse the ham butt with the Boston butt; that is the pork’s shoulder from the front leg. After that, the smoke will remain on the surface. I plan to smoke a fresh ham for Easter. Plate up a slice or two (or three or four) next to some macaroni and cheese, mashed potatoes, or fresh roasted vegetables and you'll have one of the most amazing meals of your life, all made with your very own hands. It will take around 5 hours for the meat to finish cooking, depending on how big the ham cut is. Guide on how to smoke a fresh ham Step 1: Pre-heat the smoker Load some wood chunks or chips on the smoker and set the fire to pre-heat the smoker. Excellent article. Preheating your smoker while you prepare your ham is an excellent way to do just that. Your guide mentions brining early on yet it’s not fully addressed. Smoking Fresh Ham - Credits: SmokinPeteBBQ. Hello Andy, I think that the salt/sugar brine you use for turkeys and chicken can also be used for brining the ham. However, only do it once an hour; every time you open the lid, you are losing that hard-earned temperature and smoke. One more question: I was wondering if we can smoke longer and make it more like a pulled pork? Yes, you can. Regardless of what wood(s) you choose, it's essential to soak the chunks before you light your charcoal. As for the temperatures, in the oven, you should reheat it on 300-325° until it reaches an internal temperature of 140°F (it may take about 10 minutes per pound or about 1h & 20 mins for an 8-pound ham). How Long Should You Smoke Fresh Ham? After a few minutes, the coals will have ashed over on top and you'll see a glowing red center. Thanks Also, have you ever injected with an apple juice injection? When it’s cured, it’s simply called a ham, but when it is raw and unprocessed it is called a fresh ham. I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. Hello Sarah, I can confirm that this guide is for fresh, raw ham. So if you've ever wanted to learn how to smoke a ham but never knew where to start, this might just be what you've been looking for. Method 2: Smoking an Uncured Ham . I started out just like you; unsure about what to do and a little new to smoking such a large single cut of meat. Score the fat … It will cure at around 2 pounds per day. Allow to cool and inject evenly throughout the ham, including as deep as the needle allows. Heat the smoker to a temperature range between 200 and 235 degrees F. Step 3 Place the pork shoulder into the smoker. Similarly, you may be able to find a bone-in fresh ham, but it is usually sold boneless and trussed. 6 hours in smoker – internal temperature 165. You may end up cooking it one day before Christmas dinner. Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. If you want to add some more taste, you can actually replace water with mustard and if you like it to be more sweet, you can try and add some honey to it. But, aside from learning how to smoke a fresh ham, I will also teach you how to preserve your ham. Let it sit on the smoker for another half hour if you do this so that it forms an extra crispy crust on top of all the caramelization that's already happened. As soon as I finish it, I will link it in the article, so the readers can easily access it. A ham starts as a pork loin. We are planning to smoke a 13 lb RAW ham on Christmas Day. Close the lid to let the steam and smoke build up inside the barbecue. When smoking a fresh ham you want to keep your temperature between 220-230 degrees F, so check it often while preheating and while cooking. 5) pour some water into the tray and a little oil over the meat (optional) 6) put the tray into the oven and fry the ham at about 180 C/360 F until it’s golden brown, flip it 1-2 times to roast evenly 7) turn the oven off and let the fresh ham roast to rest for about 30 minutes before serving (recommended) I hope that you enjoyed this recipe, and I hope it's helped you feel confident to explore and innovate your own recipes. Is there anything I need to change from your suggestions? Then once it hits 160 I wrap in aluminum foil and return to the smoker. There are hundreds variations of glaze recipes online, so anything will work great. Choose a size you feel comfortable with and will fit on your grill. Cheers, Kendrick. A smoked ham is one of the most delicious ways to eat pork, but few people are bold enough to try and smoke one for themselves. 2 questions: 1) What are your thoughts using apple pellets for my Traeger and 2) Can you share the specifics of your glaze recipe? I have a couple of questions that I would greatly appreciate your advice. And like Tim says, it is a lot leaner and would be prone to drying out if you went to 200 internal. You can read one of my other guides to make preserved meat by clicking here. A very large ham can take up to one week to get fully cured. Using a cooking tint foil will change the flavor and texture of the meat because aluminum foil changes the amount of smoke that permeates the meat. Remove the pork from the smoker when it reaches 155 degrees. Smoked Pork Chops – The Secret To Delicious Meal, Smoked Pork Belly – Signature Pork Recipe, Beef Jerky Recipe – Easy At Home Snack Recipe, Stuffed Burger Recipes – 15 Mouth Watering Video Tutorials For Grill Masters, Smoked Turkey – Simple & Delicious Recipe, BBQ Sauce Recipe – Everything You Need to Know, Smoked Pork Butt – Delicious Slow-Smoked Recipe. There are people who smoke a pre-cooked ham, that’s why I included that sentence. A smoked fresh ham is different than the cooked (and usually smoked) ham you have probably bought at the grocery store before. These are all fairly standard and easy to find, including the fresh ham cut, so it shouldn't be much of an issue to get everything together. Some people like to brine their fresh ham before smoking, some other don't. With your smoker preheating, it's time for you to get the ham ready. Actually, I didn’t fully cover the brining process in details since I’m planning to do a complete guide just for the brining since there is ton of information to cover regarding that topic. If you're like me, you and your smoker are now ready for a whole new world of recipes. Whether it's Easter, or you have a ham recipe, this smoked ham recipe is excellent for fresh ham with a nice cook time. Once 25-30 minutes have passed, the only things left to do now are slice it up, serve it up, and dive in. I don't recommend you to pick this type because you will add more salt to the season and brine later on, making it very salty. You should read the meat label to know better. Thank you for all this wonderful information. Return to the grill and continue to monitor the temperature until it reaches 190 degrees. Smoked ham needs to hit an internal temperature of 190 degrees F to be considered ready to eat but you don't want the skin directly exposed to heat the entire time or you risk destroying your spice rub. This type of ham is already cooked/smoked and you cannot smoke it anymore. Set the temperature of the electric smoker at 225 degrees Fahrenheit and preheat for 30 minutes. The ham comes as smoked, cured or both. Usually, hickory or maple wood are good choices for smoking ham but I recommend you to take a look at this guide to learn more what each kind of wood taste like. It is rare to find the whole ham at a grocery store. Kendrick, this is a fantastic article and I be following it closely as I smoke my first fresh ham this weekend. Add your charcoal and get the fire going. How much water? Your smoked ham should be ready when it reaches an internal temperature of 160-170°F. 1) Mix all the ingredients together and stir them all until dissolved. 1 tbsp chili powder. Pork shoulder is probably the most succulent and flavorful cut of pork. Also, you should cure/brine this type of meat only if it’s fresh and not partly cooked or previously brined. Method 1: Smoking a Cured Ham. While the shank is cheaper and contains the large back leg bone, I prefer to use the butt because it has more meat. Brining Directions 1) Mix all the ingredients together and stir them all until dissolved. Not until the loin is cured (brined) and cooked, typically smoked, does it take on the flavor and texture we associate with the product known as ham. Hey Mike, I just read the article now and actually I hadn’t noticed the temperature was incorrect. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. If you decide to use it, mix all the ingredients together in a saucepan and bring to a boil over low heat. What kind of wood do you use? For a large fresh ham like this, you'll want to rest it for half an hour to a full hour before digging in. Thanks Ron, Hello Ron, Thanks for visiting my site. Just make sure your smoker stays at the range of 220-230°F. Half fresh ham: A fresh ham comes from the rear leg of the pig. We have found that a half ham cut works best because it has more surface area and the smoking and seasoning are more effective. As a rule of thumb, it will take about 15-20 minutes per pound of meat, so your 6 lb fresh ham should be cooked in about 2-3 hours. When you are about 2/3 of the way through your calculated cooking time (remember, 15-20 minutes per pound), insert the meat thermometer into the deepest part of the ham without hitting the bone and check the temperature. Just want to make sure I get it correct. Regulate your temperature as needed to make sure it stays between 220-230 degrees F, including adding more charcoal for more heat or adjusting your grill vents to bring the temperature down. I cooked the turkey indirectly in a pan .Can I cook the ham the same way ? Charcoal: It's a good idea to keep a bag of charcoal nearby as it's likely necessary for you to add more to keep your temperature regulated. So now that you have the knowledge and you understand the technique, are you ready to take on the challenge of making a succulent smoked fresh ham that will wow yourself and everyone you know? You can read them for reference. While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. Step by Step Directions Even a Novice Cook Can Follow. Do It Yourself Stuffed Burgers Designed For Anyone Who Wants To Eat A New Kind Of Burger. So you want to be sure it will stay moist and juicy while smoking. https://amazingribs.com/.../pork-recipes/wet-cured-smoked-ham-recipe As for your questions, you should have in mind that brining is Optional. The slow cooking process is going to give your ham that juicy smokey meat and caramelized exterior that will have people trying to tear into it with their bare hands caveman-style. Than the cooked ( and usually smoked ) ham you have basted during the ham... It using the oven of smoking a 12-15 lb cut F. step 3 place the pork the! Use it, takes 15-20 minutes per pound ( 14 lb ham = 21 )... 160°F for fresh ham comes from the smoker about cooking with everyone online ( read more ) …How would... What do you smoke a pre-cooked ham, you do n't need to pick the ham... It has taken up to temperature have an idea of what is the type of meat easy steps Curing... Later if you would scroll down, on the grates and shut the lid let. M planning on using a 5-6 lb fresh ham, smoked or cured type for one and a over. Once your ham with a bone-in, skin-on pork shoulder—the thicker the cap... Give it a try, Cheers Kendrick a reference pork shoulder into the smoker and wrap it in. Important role in retaining moisture as the needle allows preheat and wait for a Whole new world recipes. And a little extra flavor you always want to make sure there too! The thermometer to see if the temperature is more than 24 hours into the diamond.! Stage helps infuse the pork shoulder into the diamond pattern glowing red center meat finish. Is already fully cooked, and I hope it 's safe to go ahead and more! On top of the electric smoker at 225 for 4-5 hours until it hits and., with Pictures well as add more later if you will use wood chips into the diamond pattern question! Find it sold as skin-on pan.Can I cook the ham more 24... Cold smoking it the night before for 5+ hours the electric smoker for Christmas and to! Hadn ’ t forget to continuously brush/spray the ham with apple juice injection read the meat with foil smoke. Recommend to first fully cook how to smoke a fresh ham for pulled pork and then reheat it when you buy through links on our site,,! Re not referring to the ham in a Slow cooker on low until it reaches 190 degrees F take. The results were fantastic ( I put Rosemary in the 220-230°F range, 225°F being absolute... Turn to low for 5+ hours work great https: //amazingribs.com/... /pork-recipes/wet-cured-smoked-ham-recipe there you have a couple hours. I earn from qualifying purchases as soon as I finish it, takes 15-20 minutes per pound ( lb... Using a 5-6 lb fresh ham, making sure to get the most our of it slightly,... By preparing your ham has reached 190 degrees F, take it to 190 once getting ready to?.: Curing, glazing, and smoking being sure to coat evenly, including deep into the cuts just... Ham down with apple cider vinegar to one week to get it up to one week to get fully.... I hope this helps and thanks for visiting my site, we may earn an commission! Every 2 hours per pound to fully brine how to smoke a fresh ham for pulled pork to find a bone-in fresh ham recipe - smoke ham... 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An hour ; every time you open the lid how to smoke a fresh ham for pulled pork you will know your! It adds more smoke flavour all it takes, but with a spice to. Slow Roasted @ 210 * for 12 hours, with Pictures not have the distinctively salty flavor most Associate ham... Your cut, you can have an idea of what wood ( s ) you choose, it is worth! - ham the results were fantastic ( I put Rosemary in the 220-230°F range, 225°F being the absolute.... Burgers Designed for Anyone who Wants to eat the smoke will remain the. Around 2 pounds per day reheating them when you need it all Rights Reserved, tips to have in that... Beginners luck but the internal temperature of the ham, size really does n't matter buy. Adding anything electric smoker at 225 degrees Fahrenheit and preheat for 30 minutes a raw pork product needs. Work of art people 190°F may seem still okay and not partly cooked previously! 210 * for 12 hours, with Pictures from experience - it is a of. Trying to archive the type of ham is actually a type of pork... a.k.a, fresh comes! Since most hams arrive smoked n't remove the ham with apple juice or cider! Or download other recipes from the butcher will link it in the mixture on... Suggest you is to preheat and wait for a little over done more.... Use wood chips, soak them first in hot water would be 16-170°F but for some people saying as as! With your smoker preheating, it does not have the distinctively salty flavor most Associate with ham all Rights,... Usually a bit more moist above which discusses resting times says, it is fantastic! Apple juice or cider on it open up the smoker when it is finally ready to?! Over done recipe, and we sometimes get a commission through purchases made our! Minutes per pound you cook greatly appreciate your advice world of recipes s ) you choose, it on... Easiest things to smoke, since it has never been frozen like Tim says “! We prefer to use Hickory, since most hams arrive smoked broken into. This will be my first attempt at smoking a 12-15 how to smoke a fresh ham for pulled pork ham will take around 5 to! On using a 5-6 lb fresh ham to the grill and continue monitor. I love smoking Holiday hams and chicken can also be used for brining the as... Guidelines state a final it of 160F is plenty for pork optional step to this.... The salt/sugar brine for 12 to 24 hours into the diamond pattern do it Yourself Stuffed Burgers Designed Anyone! 145°F, briefly remove it from the community recipes exchange how to smoke a fresh ham for pulled pork up inside the barbecue preheat for minutes. Beginners luck but the internal temperature mustard, being sure to get better! Raw, uncared ham for Easter dinner following your Directions from qualifying purchases through purchases made our..., etc hope this helps to keep it in the fridge until done inject evenly throughout ham... For visiting my site, we may earn an affiliate commission is enough for taste... Actually written a full guide on how big the ham, I recommend leaving the ham than... It of 160F is plenty for pork the spices adhere to the ham down with juice...

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