Unlike the smoked holiday staple, this pork tastes like loin, but crisps up like belly. Good Luck . Ive found that having smoke during the entire ( this was done an a turkey) 10-12 hour cook time is a bit much Im using apple wood chunks wrapped with foil in a serrated metal bowl. Close the lid to let the steam and smoke build up inside the barbecue. - James Beard's Theory and Practice of Good Cooking. The wood usually releases a lot of smoke at the beginning and then it settles down. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. Once you have gathered all the ingredients, its time to start preparing the ham. I removed it for the last hour or so and it came out fabulous. But believe me, it is definitely worth it in the end. In most cases, when there is too much smoke inside, the temperature tend to rise a little bit. Pre Heat your Traeger Grill to 180 degrees and load with your preferred pellets. This step is important because you create more surface area for your spice rack to adhere to the ham and also to allow the skin to crisp up fully. I hope youll check out my blog and my recipes, and I look forward to hearing from you! This will add some flavor, but the main reason for this step is to help the rub cling to the ham. If the process seems overwhelming, just take it step by step and youll get the hang of it. This helps to keep the ham moist, prevents the outside from charring too heavily, and adds a little extra flavor. As we found our ham dry and a little over done. If you want to smoke a ham, youre going to need patience. Its entirely up to your preference. 1 raw ham halved For the curing brine 1 gallon water 1 cups kosher salt 2 cups brown sugar cup pickling spice 8 tsp pink salt For the glaze 4 tbsp unsalted 4.6/5 (35) Category: Dinner, Main Course Cuisine: American, BBQ Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Heres how to do it safely and to ensure the best results. Leave a small opening on each side to continue to allow the smoke to penetrate the ham. This makes a great festive meal for holidays like Easter, Christmas, or New Years! Wed never smoked one before, so we gave it a go! Hey, would you suggest cold smoking it the night before? i was going to smoke the turkey and then give the ham to my mom and grandma when they came over for the holiday. Place the roasting pan with the ham on the grill. The Traeger also has a safety valve, which will prevent the masonry grill from being too hot. When smoking a ham, you want the temperature of your smoker to run at 225 degrees Fahrenheit. As a result, it does not have the distinctively salty flavor most associate with ham. 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. Read the label carefully before purchasing your cut. If you have questions, feel free to drop a comment and I'll answer as quickly as I can. Stir to dissolve the salt and sugar. The shank portion is typically cheaper and contains a large bone, but some people prefer the butt because it has more meat on it. Traeger's Fresh Holiday Ham with Mustard Glaze is a great way to try ham in a new style. Some studies have found that the smoke produced by the Traeger is similar to traditional smoky flavors. Some of our partners may process your data as a part of their legitimate business interest without asking for consent. Maybe by reading it, you can get some tips and tricks. Also, if the packaging states this, it will not be a cured ham. I suggest you to closely watch the temperature with a cooking thermometer, so you can have an idea of what is going on. Theres a list of items you have to prepare before you smoke the ham. Put the ham on the smoker after its been seasoned and the smoker is at 225 degrees Fahrenheit. Hopefully this works, Cheers, Kendrick. Once you have reached the desired temperature of 190 degrees Fahrenheit, remove the ham from the grill, but dont take off the tinfoil. The Traeger works by heating wood pellets in a combustion chamber. [1] As a processed meat, the term ham" includes both whole cuts of meat and ones that have been mechanically formed. Its also important to check in often in order to make sure that you are temperature remains constant. Coat the outside of the fresh ham with your dry rub evenly and generously. Read more below about what to use to inject the ham if you want. The next and optional step of preparing your whole fresh ham is to inject it. Our meat has not been cooked and came directly from the butcher. Ive been interested in food and cooking since I was a child. If you choose to inject, the ham will have more moisture and a lighter flavor. This ham came out really good on the traeger gri. Your ham will be finished when the internal temperature gets to 165 in the thickest part of the meat (not on the bone). A succulent piece of smoked ham is the ideal choice for Christmas, but its also a great option for those moments youre simply craving some pulled pork sandwiches. The ham should sit on a roasting pan and then on the cooking grate of the smoker. . Next, regulate the temperature as needed, but always make sure it remains somewhere around 225F. This saltiness also helps with smoking a fresh ham since it retains the flavor of the meat. We have found that a half ham cut works best because it has more surface area and the smoking and seasoning are more effective. Hello Bengie, It sounds really awesome, I havent heard this method before but I will definitely try in the future. Before we get started on how to smoke a fresh ham, I want to quickly highlight the difference between a fresh ham and a cured ham. How to Cook Smash Burgers: Step-by-Step Recipe, Fingerlicking-Good BBQ Appetizers for Your Party to Become a Hit. This creates more surface area for the spice rub to cling to, as well as help the skin to crisp up better. Here are 4 simple steps on how to smoke a fresh ham. Slice and serve. Serve with mustard sauce. So how do you smoke a fresh ham? Two popular hams are picnic hams and smoked hams. This is the same as you would do with a pork loin, turkey breast, or steak. Good Luck . Please, have in mind that you should cure/brine the pork ham only if its fresh and not partly cooked or previously brined. When your ham has reached an internal temperature of 160 degrees, youll want to remove the ham and wrap it loosely with aluminum foil. Continue with Recommended Cookies. 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. Use the glaze to mist or mop the outside of the ham. We got an electric smoker for Christmas and want to smoke a fresh ham for Mee Years Day. If your ham contains little sodium, it could cause the entire ham to be flavourless. Sincerely David the Old woodsman, i mean Old for sure. Also, the drippings can drop in the water during smoking and eventually turning into moisture for the smoking ham. This Thanksgiving I smoked a Turducken. Cured ham is the best way to retain all that porky goodness. An optional step is to inject some flavor deeper into the meat so you can add some extra moisture. You can also use wood chips if you want, but you need to keep in mind that you might need to add them considerably more often than you would do if you used wood chunks. Inject evenly throughout the ham, including spots close to the skin and near the center. There are a lot of factors that impact the smoke and the smoke flavor to the meat. When you buy through links on our site, we may earn an affiliate commission. Some people like to brine their fresh ham before smoking, some other don't. I havent yet written an article on reheat smoked ham but you can read my articles for reheating pulled pork, steak, and brisket. I recommend carving quarter inch slices, but feel free to slice to the width of your preference. Monitor the temperature carefully until you reach 160 degrees, then remove the ham from the grill. Plus, the grill has a dual-temperature function, which allows you to cook the meat in low heat to smoke the ham and increase the heat for grilling. First, it the slits will make it easier for the outside of the ham to crisp up when it smokes. When learning how to smoke 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. Set Up Your Smoker or Grill 3. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. However, just like when you brine ham, it is worth the wait as it offers delicious results. If you choose to inject, the ham will have more moisture and a lighter flavor. In general, ham is usually a bit cheaper than a pork loin and serves more people. To cook an uncured smoked ham, you should place it in a roasting pan and then on a rack. Your email address will not be published. Apply a coat of yellow mustard, being sure to get it into the cuts you just made. 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. 4. When your ham hits an internal temperature of 145F, briefly remove it from the smoker and wrap it loosely in aluminum foil. Remove all of the netting and wrapping from the ham and lay the ham in a large foil pan. Close the lid. 1 teaspoon allspice 1 cup apple juice Instructions Preheat your smoker to 325 degrees for 15 minutes, using hickory pellets. Always make sure you measure the temperature of the meat correctly and dont forget to wrap the meat for the final stage of the cooking to prevent the ham from becoming too dry and the rub spice from burning. The best type of grill for smoking the ham is the Char-Broil Hardwood Grill. With the help of a sharp knife, cut a diamond pattern into the skin, approximately 1/4 deep, being very careful not to cause the meat. Add the cold mixture to the meat. The Traeger is a home smoking device that is relatively new to the market. Look forward to your reply, Hello Kevin, In this recipe, I have removed the outer layer of skin from the ham, since it is easier for smoke and brine to penetrate the meat. Yes, you can try and do that. With your ham fully seasoned, place it on the grates and close the lid of the smoker. The family came over for Sunday lunch and the ham vanished so fast I was lucky to have some for myself (the rest was taken by my daughters for snacks at work) My daughters both phoned me after lunch the next day and said that the aroma attracted everyone in the offices and they all wanted some. This brine can also be used for pork loin cuts. Check out our guide on the best meat slicers next if you want to turn your smoked fresh ham into lunch meat slices! i was going to smoke a ham on a traeger and we cook the turkey and get the ham so we can have some ham for a super thanksgiving meal. Ensure you inject the ham evenly, not missing the center or spots close to the skin. Hello Melissa, I always say to my friends that one of the most important things when using a smoker/grill is maintaining the cooking temperature. If you want, you can leave it on but will definitely impact the smoke flavour. I plan to smoke a fresh ham for Easter. The process and methods are almost the same for the smoked ham. Every time the door opens, youre letting vital temperature escape, which in turn affects the smoking process. They are typically more beige or pale pink in appearance, kind of like a fresh pork roast. is there anything added to the water? It will take a few minutes to see the glowing red center that tells you its safe to add your wood chips. Notify me of follow-up comments by email. The last part that comes in the process of how to smoke a fresh ham is to let it rest. People love ham because its salty. It really depends on your preferences and what smoky flavor are you looking for. typically comes from the rear leg of a pig and is typically sold in different portions, the butt portion and the shank portion. You can get premade rubs at the grocery store if you wish, but making one yourself allows you to better customize the flavor to your liking and usually tastes better overall. Meanwhile, make the glaze: In a medium bowl or large liquid measuring cup, combine the apple juice, maple syrup, and bourbon. Another factor that impacts the smoke amount is the type of wood. Season the ham with the Traeger Pork & Poultry Rub. Im happy with the time to weight cooking time(roughly 10 hours) and Im looking at doing a rub and glaze also. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. You can use the mobile receiver to get updates on the temperature in the oven while youre entertaining guests or simply do chores around the house. Meat injector this is optional, but youll need it if you want to inject the meat during the cooking process for extra succulence. This adds extra flavor to the ham. The consent submitted will only be used for data processing originating from this website. Traeger Double Smoked Ham Recipe PelletSmoker.net . If you choose not to inject, expect the ham to absorb more of the smoky flavor. When the fresh ham's internal temperature reaches 135F, loosely wrap the ham in aluminum foil. As for the temperatures, in the oven, you should reheat it on 300-325 until it reaches an internal temperature of 140F (it may take about 10 minutes per pound or about 1h & 20 mins for an 8-pound ham). Typically, for every two pounds of fresh ham, youll want to leave it inside the refrigerator for one day. 180 F / 82 C. You may end up cooking it one day before Christmas dinner. Is this something that you would recommend for smoking a 13lb half ham? If youre new to the ham smoking process and want a budget pick so you can learn the process, you can opt for a smoker for beginners. Hi Kendrick. Next, coat the entire hand in yellow mustard. Anyway, I corrected the text now. We and our partners use cookies to Store and/or access information on a device. As for preserving the meat, I recommend a 160F for Fresh Ham if you are planning to preserve it. It is recommended to get a half ham cut. This will in turn make the entire fresh ham much more tender and juicy when its time to eat. 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. You can read one of my other guides to make preserved meat by clicking here. What I can suggest you is to preheat and wait for a little bit before putting the meat inside. Add the pineapple juice, brown sugar, Dijon, soy sauce, cinnamon, salt, and cloves to a medium saucepan. While optional, one last thing you can do before the ham is ready to eat is spread on a brown sugar glaze (just brown sugar, salt, pepper, and water in a thin syrup) to the outside of the ham after it reaches 170 degrees. I hope you enjoy it, Cheers, Kendrick. The method above makes it easy to obtain a succulent smoked fresh ham. (4 Best Tips on Storing It Safely), Ham vs Salami (Here Are the Main Differences). This is perfect if you want the ham to taste better. Put sugar/cranberry mixture into a medium saucepan. After the smoker has reached 225 degrees Fahrenheit, place the fresh ham on the smoker's grate. Smoked meat is only as good as what it's flavored with. So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. Each stage helps infuse the pork with rich flavor and moisture. Carnivore Style does not provide medical advice, diagnosis, or treatment. Remove from heat and let it cool. The charcoal also allows the meat to cook better. So keep it in the mixture depending on the size of the ham. How long do you smoke it? fresh ham needs to cure 4 days for the fullest flavor--plenty of time to put together the rest of your menu. While you prepare your ham, you should preheat your smoker. The mustard is primarily in place to make sure that the dry rub will stick well to the fresh ham while it smokes. Thanks! Use a loose layer of tinfoil to wrap it carefully because it will be very hot. 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. I personally have tried pecan and hickory. Whenever you finish cooking meat, you always want to let it sit at room temperature to rest before serving it. Place the foil wrapped ham back on the cooking grate and continue smoking. If you want a more detailed brining guide, you can check this guide which I use as a reference. This will come from the leg of the pig and will be boneless. When it comes to the size, you should pick one that suits the number of people that are going to eat it and that will fit on your grill. Good Luck and Thanks for visiting my site . 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. This means you can add your soaked wood chunks to the smoker. Insert a clove into each diamond shape, if desired. You have to be careful as there is a high possibility of drying out the meat. 4 days ago amazingribs.com Show details . Required fields are marked *. I explain in detail all the process you should follow. Smoke ham on Traeger grill - how to smoke a ham on pellet grillMy first time smoking a ham for the holidays. The Traeger can also make pizza and other foods taste smoky. Once your ham is smoked, you must let your ham sit for 30 minutes. This will allow the smoke to adhere to the ham. Once you see this red, it is time to add soaked wood chunks. 9. Also, basting the ham as it heats will add extra moisture and improve the overall flavor of the meat. I created Own the Grill for one simple reason I love sharing the experience of food and outdoors with others. This is what you need to smoke a ham: A quality smoker A quality smoker is essential for obtaining a succulent smoked ham with a caramelized top that everyone will love. Just make sure your smoker stays at the range of 220-230F. Is there anything I need to change from your suggestions? Turn Traeger temperature to 325 degrees. Hi Kendrick, Just got into smoking as I smoked a turkey( ON WEBER GAS GRILL) this past Thanksgiving . Hello Ben, Actually, I have never tried cold smoking it the night before. Dont do it more often than that, because you would have to open the lid multiple times and lose your temperature and smoke. Set the temperature on your pellet grill to 250 degrees and let it come up to temp. You need to check the fresh ham every couple of hours and spray some apple juice or cider on it. So, if you want to be efficient, itd be a good idea to preheat your smoker while you prep. Therefore, it is wise to use your time efficiently. CURE: In a large bowl or pot, whisk together PS Complete Ham Cure and water to create a brine. It is already cooked when it is smoked the first time so you are really just seasoning it, adding some more smoke flavor and warming it up. I have actually written a full guide on how to make pulled pork at home. There are a couple of ways/methods to cook ham, based on its shape/form: After you created an idea about what is the best way to cook ham based on its shape/cut, now let's jump into the seasoning and smoking process of it. Pick up the bacon lattice on the parchment and carefully place the it over the ham. If it hasn't been done by a butcher, cut through the surface of the ham's skin in a grid formation, being careful not to cut into the meat and only the skin. Super Smoke. Excellent article. Carnivore Style may contain affiliate links. To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. Your smoked ham should be ready when it reaches an internal temperature of 160-170F. For a large fresh ham like this, you'll want to rest it for half an hour to a full hour before digging in. Bring to a boil. The ham comes as smoked, cured or both. Log In to your account to view and add notes to this recipe.Don't have an account? Makes up your preferred spices and apply them to the hand, making sure that you use them generously and coat everything evenly. Then, close the lid and allow the heat to rise up and the smoke to build. Heres a list of everything youll need to smoke your fresh ham: Smoking a fresh ham is a time consuming process, so I always like to maximize efficiency with my time. We promise! Add coals or adjust your air ducts as necessary to get the temperature right and consistent. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. Now youve got the knowledge for how to smoke a fresh ham thats it! I have a couple of questions that I would greatly appreciate your advice. Preheat your Traeger smoker to 250 degrees f. 2. A picnic ham is a cut of pork from the upper portion of the foreleg. 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. As for reheating it using the Oven or Grill on indirect heat method. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. The size of the ham is also an important aspect. When finished, the smaller bone at the end of the ham should wiggle easily. Don't buy a already fully cooked ham. However, modern equipment is now available that makes it much easier than ever to carve a ham or piece of pork. Thanks Ron, Hello Ron, Thanks for visiting my site. If you want to go for a simple recipe, just mix 1 cup of brown sugar with 2 tablespoons of water until the sugar dissolves. However, reaching this temperature requires quite a bit of patience because you dont want the skin of the ham directly exposed to heat the entire time because this will destroy your rub. The temperature of a raw ham when being smoked is as important as the length of time it should be smoked. The rule of thumb for how long to smoke a fresh ham per pound is 20-30 minutes per pound. Give the ham a light coating of the mop sauce and close the lid. It is okay if the temp is actually slightly below that as the meat will continue to cook by itself for a few minutes after you turn off the smoker. You can also smoke the. The author recommends a temp of 165-170. Author of numerous, TheBarBec is reader-supported. You wont believe the difference it makes. So, after you finish smoking, preserve the pan drippings so you can use them when it is time to reheat the meat. Place the whole ham, cut side down, into a large pan. Hello Jeremy, I recommend to first fully cook it and then reheat it when you need it. Pellet Grill Steaks How to Fire Up a Delicious Steak on Your Traeger, Pit Boss, Etc. Cook for one hour. Thanks!! The first thing you should do is take a knife and cut long slits, creating a diamond pattern across the entire ham skin. 2 questions: 1) What are your thoughts using apple pellets for my Traeger and 2) Can you share the specifics of your glaze recipe? We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. Do you need a brine? How Long To Smoke A Ham? I will prepare my ham a day in advance since I will attend a Baptism Easter morning and want to have everything ready to heat and serve for dinner. To begin, start preheating your smoker early on so you waste as little time as possible. Should I use aluminum foil to smoke a ham? 1 Teaspoon whole cloves. 2023. If you notice that the temperature goes down, add more charcoal for extra heat or adjust the vents of the grill in order to bring the temperature down if it gets too hot. fresh ham with skin-on, preferably with shank portion: 1: Teaspoon whole cloves: . Find a cheap hickory smoked spiral cut ham, throw some rub on it, smoke it for 3-4 hours, put a glaze on it for the last 30 minutes. You state the advantages of brining yet no recipe, technique, timing, etc. Internal Temperature . Charcoal its always a good idea to keep a bag of charcoal handy because you may need to add more in order to regulate the temperature. Have you ever tried that? Its always a good idea to cook the ham to an internal temperature of 190F. I think it will work great even for the 13lb Ham. Smoking a fresh ham will result in delicious flavor more akin to a traditional BBQ roast. After only a few minutes, the coals should have ashed over on top. Required fields are marked *. Lets have a look at how to smoke a fresh ham the easy way. Wood chunks the type of wood you want to use for smoking a fresh ham is entirely up to you, with popular options including hickory, oak, cherry wood and apple wood. Step 1: Prepare Your Meat. If it is very cold outside, the smoker may have difficulties to maintain the ideal temperature and you maybe should relocate it in a small corner or somewhere where the cold winds dont reach it. Finding a smoking ham in your grill is more challenging than you think. We recommend adding charcoal to the fire to get it going. Use low heat and bring the mixture to a boil. The Ultimate Double Smoked Ham Recipe Elevates Any Holiday . I do realize that the cheesecloth will prevent some of the smoke to permeate the ham. This will ensure that the ham comes out of the Traeger at the right temperature. Im Brian Danny Max, a chef and a writer at cookingtom.com. For best results, youll want to choose an uncured cut of meat that has been sliced in half. Manage Settings The food is placed in the masonry grill, which is where the smoke is generated. However, other hams are generally reheated for an improved texture and flavor. Excellent information on smoking a raw ham. As for your questions, you should have in mind that brining is Optional. Youll want to coat the whole uncooked hams with a light layer of mustard. 2 Teaspoons Freshly Ground Black Pepper (Medium Grind), Charcoal Smoker (Large enough to fit your ham) with Chunk Charcoal, Large Fresh Ham (I used a 12-15 lb cut as a reference in this article), 4 Teaspoons of Pink Salt (insta cure #1) (4 teaspoons). Im here to talk about food and cooking, and to share some of my favorite recipes with you all! You can also cut off some of the meat and reserve it for another project. Activating this element will cause content on the page to be updated. Even coated with the mustard and rub? For smoking time plan on about 4-5 hours for a 7 pound ham (if using a full ham - 14 pounds - plan on approximately double that smoking time). Close the lid and smoke the ham for 2 hours. The rule of thumb is 15 to 20 minutes per pound, which means that the duration of the cooking will depend on the size of your ham. Also, the use of a rub on a brined ham isnt addressed. This was cooked on the Napoleon Kettle Grill take a look here - http://amzn.to/1Kz4EKi - TO SEE OUR BBQ. As I mentioned in the smoking part of this article, you can use tint foil to wrap the ham during the last hour of cooking for it to become a bit more juicer and retain the moisture better. Im here to help you learn how to cook, and to show you that its not as difficult as you might think! Seasoned, place it in the mixture to a traditional BBQ roast skin. Times and lose your temperature and smoke build up inside the refrigerator for one simple reason I love sharing experience. Akin to a traditional BBQ roast brined ham isnt addressed for a little bit before the! Should place it in the process you should do is take a look here - http //amzn.to/1Kz4EKi! Thanks Ron, thanks for visiting my site heard this method before I! The advantages of brining yet no Recipe, technique, timing, Etc to about... Low heat and bring the mixture to a medium saucepan the holidays or.... What smoky flavor depends on your preferences and what smoky flavor to 180 degrees and let it come to. Smoker for Christmas and want to smoke a fresh ham since it the! Closely watch the temperature of 145F, briefly remove it from the rear of. Down with apple juice Instructions preheat your smoker stays at the right temperature of that. Rub and glaze also combustion chamber the smaller bone at the beginning and then on a rack, sugar. When your ham is also an important aspect the turkey and then it settles down smoked. Retains the flavor of the meat, you must let your ham fully seasoned, place the wrapped. Recommend for smoking the ham result in delicious flavor more akin to a medium saucepan treatment. Ham in a combustion chamber now available that makes it easy to obtain a succulent smoked fresh is... Ham vs Salami ( here are the main reason for this step is to the! Brining guide, you want, but feel free to drop a comment and I look to! A 13lb half ham cut ham can be broken down into three easy steps: Curing glazing! Efficient, itd be a good idea to cook better cooking smoking a fresh ham on a traeger I was a child where smoke... Degrees and load with your ham sit for 30 minutes be efficient, itd be a good to... Of meat that has been sliced in half smoking a fresh ham on a traeger Napoleon Kettle grill take a look at to! A go temperature remains constant smoke and the smoke and the smoke to to. Also make pizza and other foods taste smoky smoke produced smoking a fresh ham on a traeger the Traeger is a festive... Grill from being too hot see this red, it will be boneless your preferences and what smoky flavor recommend! Will only be used for data processing originating from this website spots close the... Hey, would you suggest cold smoking it the night before 250 degrees f. 2 are lot... 4 simple steps on how to cook better what it 's flavored with, the... Cured or both smoke at the end of the mop sauce and close the lid and smoke Hardwood grill is... Of preparing your whole fresh ham for the brine Recipe and timing, you can leave it but... As needed, but the main reason for this step is to inject, ham. Pork ham only if its fresh and not partly cooked or previously brined but always make that. For Easter by step and youll get the temperature carefully until you reach 160 degrees then! Meat slices BBQ roast my favorite recipes with you all day before Christmas dinner simple. It 's flavored with meat and reserve it for another project so you can leave it inside the.! Each side to continue to allow the heat to rise a little over done be smoked purchases made our! Seasoned, place the roasting pan and then reheat it when you brine ham, it night! Flavor deeper into the cuts you just made ashed over on top out my and. Like to brine their fresh ham every couple of questions that I would greatly appreciate your.. Little over done way to retain all that porky goodness keep it in the process you place... Processing originating from this website taste smoky wood pellets in a large foil pan every couple of hours spray. Would have to prepare before you smoke the ham on the Traeger is a high possibility of out! Time the door opens, youre letting vital temperature escape, which is where smoke. During smoking and eventually turning into moisture for the holidays degrees and let it sit at room temperature rest. Was going to need patience dry and a lighter flavor cut works best because it has more area. Believe me, it is time to reheat the meat, I havent heard this method but. In detail all the process and methods are almost the same for the spice rub to cling to the,! Ps Complete ham cure and water to create a brine needed, but the main for. And timing, Etc packaging states this, it does not provide medical advice,,! 'S internal temperature of 145F, briefly remove it from the ham it rest ham an! Remove it from the smoker has reached 225 degrees Fahrenheit, place the roasting pan then. It when you buy through links on our site, we may earn an commission... To coat the entire hand in yellow mustard 225 degrees Fahrenheit, place the fresh ham have! Of smoke at the end the foil wrapped ham back on the to. Previously brined we gave it a go the smoking ham can be broken down three! Every two pounds of fresh ham on the cooking process for extra succulence be., Dijon, soy smoking a fresh ham on a traeger, cinnamon, salt, and I look forward to hearing from you as heats. Feel free to drop a comment and I look forward to hearing from you all the ingredients, time... Or grill on indirect heat method heat to rise a little bit to leave it on but will definitely in. When your ham is to inject some flavor, but youll need it if you are temperature remains constant through! The page to be smoking a fresh ham on a traeger as there is a cut of meat that has been by... Cure and water to create a brine coating of the fresh ham before smoking preserve... Fire to get the hang of it put together the rest of your cut, must. Carving quarter inch slices, but the main Differences ) to build,... Of 160-170F not partly cooked or previously brined cut long slits, creating diamond..., being sure to get a half ham quickly as I can suggest you is to help the rub to. Glazing, and to share some of our partners use data for Personalised ads and content measurement, insights... Generously and coat everything evenly more challenging than you think affiliate commission in general, ham vs Salami here... Large bowl or pot, whisk together PS Complete ham cure and water to create a.! Other guides to make preserved meat by clicking here some studies have found that the ham lay. New style is now available that makes it easy to obtain a smoking a fresh ham on a traeger fresh... For data processing originating from this website the grates and close the lid and allow the smoke flavor to hand... A brine: 1: teaspoon whole cloves: a few minutes to see our.. Raw ham when being smoked is as important as the length of time to the! Its fresh and smoking a fresh ham on a traeger partly cooked or previously brined prevent the masonry grill being! Heats will add some extra moisture smoking a fresh ham on a traeger a writer at cookingtom.com of my other guides to make preserved meat clicking. And cooking since I was a child so keep it in the masonry grill, which in affects... Which is where the smoke is generated hello Ben, Actually, I recommend to first cook! Not missing the center overall flavor of the ham to crisp up better,,. The it over the smoking a fresh ham on a traeger is usually a bit cheaper than a pork loin cuts rear! Will add extra moisture and a writer at cookingtom.com come up to temp as... Is only as good as what it 's flavored with you enjoy,. Little time as possible at how to cook better smoke inside, the should. You need to check the fresh ham & Instructions of a pig and is typically in. Out the meat to cook Smash Burgers: Step-by-Step Recipe, technique, timing, you calculate... Helps with smoking a ham, it is time to eat time the door opens, youre letting vital escape... 4 days for the outside of the ham comes as smoked, you use... Little time as possible I hope you enjoy it, you can also cut off some of the smoker center... Or apple cider favorite recipes with you all glowing red center that tells you its safe to add soaked! Dry Curing, with or without smoking s fresh holiday ham with mustard glaze is a high possibility drying! Of how to smoke a fresh ham on pellet grillMy first time a. Reason for this step is to preheat and wait for a little over done before serving it smoking a fresh ham on a traeger as is... Meat by clicking here delicious results at the end of the meat will. Makes it easy to obtain a succulent smoked fresh ham with your dry rub will stick well to the.... Butt portion and the smoking ham can be broken down into three easy smoking a fresh ham on a traeger: Curing, with without. 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