My family can go through a ham pretty quickly! Updated: September 11, 2019. Turn the ham over daily so it cures evenly. There are a couple of methods for cooking smoked ham. Not using it is likely to result in a robust, smokey flavor and meat that's still tender. We use it for pork ribs, beef ribs, beef brisket, beef roasts, crown roasts of pork, prime rib, whole turkeys, turkey breast, pork loins, pork tenderloins, venison roasts, whole chickens, fresh hams, and—obviously—for smoked hams. 1/3 cup cherry juice concentrate + more for drizzling or syrup. My updates are always on point and currently in trend. If you want to learn other smoking hot recipes like this and some other useful kitchen tutorials, just subscribe to my site. Your smoked ham is done when its internal temperature is between 165-170 degrees. Ideally, you should use some flavored woods here. After four or five … But you can purchase a smoker to smoke your ham in, or you can build a smokehouse. I am really picky about pork, and to be honest, wasn’t sure I’d like the ham well enough to do it again– but I was so curious about the process that I decided to give it a go, just for fun. BBQ wood, also known as wood chips, is what provides the smoky flavor to the meat you’re going to smoke, and your wood choices are numerous. Commercialized smoked hams are always a favorite treat for many. More Cast Iron Chef. And since we are in the same boat, then it is better than we could sail together the storm right away. Add the cold brine to the pork, and lay a heavy plate on top of the floating meat to keep it submerged. lol. Bacon can be ready in less than two weeks. Of all these different types, we like an electric smoker best of all. But hey, I’ve gone through this process many, many times, and I’ve never once doubted that the results were worth the effort. You must add these amenities every one hour to keep the temperature stable and running. If you want to make a sweet and spicy version of this treat, you can try out this set of ingredients: If you are just going to do the basic recipe, you can already skip this step. You want the smoke to enhance the pork's natural flavor, not to cover it up completely. This will be an easy tutorial so you should not fear on your first attempt. I recommend experimenting with and without, and deciding what makes your palette happier! Kenneth C Agudo from Tiwi, Philippines on May 28, 2013: Can't wait to try you recipe...it sounds and looks so good! In selecting your fresh ham leg and curing and smoking it from scratch you have full control over the quality of your finished ham. You may find some commercial variants of this delicacy, but there is nothing that can beat the flavor of a homemade recipe. Learning how to smoke a ham isn’t difficult, but it is time consuming. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker’s coals. Once done, you can already put the meat inside the oven. You’ll probably find that you use it all the time. She loves to cook and share recipes with others. We do! Smoke ham until thermometer inserted to the middle of the meat reads 165 to 175 degrees F. If you wish to glaze the ham start basting it when the internal temperature reaches 145 degrees F, applying glaze every fifteen minutes until the ham is done. "Spiral ham" refers to a way that a ham is cut, not a way that it's cooked. The curing process may also include adding a combination of … You can achieve better results if you are going to apply this step. We don’t use it just with ham. You've raised smoking ham to a fine art! Set the temperature of the electric smoker at 225 degrees Fahrenheit and preheat for 30 minutes. Use a meat injector to inject around 5 ounces of the Cajun marinade. At Thanksgiving, we always smoke a ham and a turkey. Load the required amount of wood chips into the smoker box according to your smoker’s manual. Jennifer's Cozy Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. https://amazingribs.com/.../pork-recipes/wet-cured-smoked-ham-recipe You might need to make another batch of ham glaze—we like a lot of glaze. But of course, the biggest perk of this process is the amplification of the flavor and juice of the meat. The temperature will need to be between 36 and 40 degrees Fahrenheit. Oh, how I wish we had a “scratch and sniff” button on this article! These sumptuous treats will certainly gratify your insatiable appetite and cravings! Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. This is the recipe for my smoked ham. Once the wood is making smoke, the smoker is ready. A ham is something that I always imagine is a labor of love. Dr. Gregg Rentfrow. Hubby just trims a few small twigs of wood from local pecan trees from branches that have fallen to the ground. Smoking precooked ham is pretty easy, as long as you have the right ingredients and tools with you. Fresh ham is usually sold in two halves; the shank portion and the butt portion. Our smoker doesn’t have a way for us to set the heat, but according to the information that came with the smoker, it cooks at around 220-225 degrees Fahrenheit. We place the turkey on the bottom rack of the smoker and the ham on the top rack. It is really hard to estimate the time that is needed to smoke a 10-pound pre-cooked ham. You should be much more concerned with the internal temp than you are with the cooking time. Smoking precooked ham is a thing nowadays, with many gourmets and connoisseurs trying their best to replicate this heaven-sent recipe. The most popular fruit juices for this purpose are apple juice, cherry juice, orange juice, and pineapple juice. Using a ham rub or leaving it as is, smoked ham brings out the natural flavors and is a great new way to cook your holiday ham this year. In time, you will enjoy the process of smoking food like sausages, especially if you have special events and gatherings. In fact, that’s the only way I like goose. First, use a small bowl and mix the sugar, mustard, and honey. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Technically, a smoked ham is derived from the leg of the pork, which has been cured. I know that you are here because you are feeling the same longing. Cure in the refrigerator for 7 days. The drier the wood is, the longer he soaks it. Whenever I tell my daughter that I would smoke precooked ham, she would easily salivate. Marinate, chilled, over night, turning occasionally. After 15 minutes, add another layer of glaze. The purpose of brining meat is to help the cut retain moisture as it cooks. Just let the device smoke the meat until the internal temperature reaches 140 degrees Fahrenheit. Some use the combination of pineapple tidbits, pineapple mixture, and brown sugar. Combine fruit juices and cherry syrup, and pour them over the ham. Although you can dry-cure your ham, most hams are wet-cured. In the United States, hams are usually smoked, cured, or both. You can either use a gas, charcoal, or electric smoker. From our experience, however, extreme weather conditions can slightly affect the heat. With the proper mix of sugar, spices, temperature and patience you can cure your own country ham. Casey, I hope you like the results you get from my smoked ham recipe! Let the ham cure 2.5 to 3 days per pound of ham. This is the best smoked ham ever. Get the electric smoker ready by filling the water pan with apple juice. By Jamie Carlson, and Josh Dahlke. But on my part, I really wanted something fresh and delectable. It … Instead of being rubbed with salt and sodium nitrite, they are submerged in a curing brine for about a week. It is really hard to estimate the time that is needed to smoke a … The Best Way of Reheating A Smoked Turkey! Remember: the internal temperature of the meat is what’s important. Start preheating your smoker to around 225 degrees Fahrenheit. I can’t promise you that this will be the best smoked ham you’ll ever eat because everyone has different taste buds. You can get a good smoked ham by just placing the ham on the smoker, filling the water pan, and placing some BBQ wood on the burner. Not enough smoke is much better than too much smoke. Through this, you can guarantee that the meat has been properly cooked. Curing hams the old way takes months if the ham is smoked. I don't even eat ham now, but you made me very hungry! It's perhaps not the best idea though. Plug the smoker in. My services are all free of charge. I would bet that if you tasted my best smoked ham and compared it to an oven-baked one, you’d much prefer my version. Remove ham from marinade and allow excess to drip away. Why? Smoking a ham is very easy. This would fully elevate and rejuvenate the flavor of the food. The Best Lump Charcoal For Your Barbecuing and Grilling Needs! This is where the real fun is! Let ham sit at room temperature for thirty minutes or so. The Best Commercial Meat Slicer That You Should Try! Yum! We’ve had smoked hams on the smoker for anywhere from eight hours to more than twelve hours. So, you could smoke a ham, and then spiral cut it. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. For a crunchy ham glaze, boil the mixture for a longer amount of time. I voted up and awesome and pinned to pinterest as well. It takes hours of smoking at a low temperature for the meat to cook all the way through without drying out. It will cure at the rate of 2 pounds per day. A large ham will take about a week. Don't use a smoke-flavored ham. Cooking with moist heat is a lot better than cooking with dry heat, especially for larger cuts of meat. Holle Abee (author) from Georgia on October 08, 2012: Okay...you're invited! Either way, you can cold smoke the ham at around 90 degrees Fahrenheit. Method 2: Smoking an Uncured Ham . It's up to you and your palette. Everyone who’s ever sampled this dish—friends, family members, dinner guests, party attendees—loved it. Look at the label to see how much your ham weighs and times it by the minutes. Marcy Goodfleisch from Planet Earth on October 25, 2012: I can almost smell and taste this from the pictures and instructions! Of course, you should make sure that you have enough fuel and wood chips at your disposal. It doesn't really matter. The Best Charcoal Grill Under 200: Top 5 List, How to Smoke Ribs in Electric Smoker Like A Pro, How to Reheat Brisket Correctly: Two Methods to Follow, How to Clean An Electric Smoker: A Full User Guide, How to Smoke Whole Chicken: Another Simple Food-Smoking Tutorial, How to Smoke a Pork Butt in an Electric Smoker: A Step-By-Step Guide, How to Reheat Pulled Pork: 4 Proven Methods You Can Try, Smoking Precooked Ham: How to Do This Mouth-Watering Recipe, How to Reheat Tri Tip: 3 Methods to Choose From, How to Make Ring Bologna: A Simple Sausage Recipe, How to Season A New Smoker: A Simple Yet Foolproof Process, How Long to Smoke Chicken Quarters: A Quick Guide to Smoking, Smoking Italian Sausage: A Basic But Tasty Recipe. It also imparts a tantalizing aroma to pork and poultry. You should cook your meat the way you like it! Hopefully, you’ll agree! Method 1: Smoking a Cured Ham. Allow ham to sit at room temperature for 30 minutes before slicing. You could, theoretically, buy a pre-smoked ham and bake it in the oven, inject the ham with smoke flavoring, or add smoke flavoring to your glaze—but this wouldn't taste the same as cooking your meat in a smoker. How to Smoke A Bone-in Ham. "Ham" is the name given to the thigh and rear leg portion of a pig. Some people in my inbox has been telling me that there is no need to do make this recipe as you can buy a commercialized version of it. You can find more information about ham cook times here: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/ham-and-food-safety/ct_index. Smoke is primarily a flavoring in cured meats, with little value as a preservative. Like I mentioned, my favorite for ham is pecan. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. How to smoke a ham. One that's been smoked over real wood is fine - unless it's fully cooked. Seriously! Of course, the latter should be big enough to cater the meat that you are cooking. If there are some remaining marinade, you can also pour it into the container. The Best Gas Grill Under 300: A Comprehensive Rundown. These cookies will be stored in your browser only with your consent. Complex compounds in the smoke provide a degree of protection against molds and bacteria on the outside of the ham, and smoke also helps prevent its fat from becoming rancid. We’ve been using it for years, and we’re completely satisfied with the results we get. Halfway through the curing time (3½ days), measure out 2 more cups of brine, strain it, and reinject the ham with it. Smoke the Ham. But opting out of some of these cookies may have an effect on your browsing experience. For example, hickory and apple woods are great in this recipe as they can induce a light and sweet flavor to the meat. If you want to really impress your holiday guests, or if you just want to please your family, try my smoked ham recipe. Place lid on smoker. Some cooks also like to use carbonated soft drinks, especially colas. If you cook a ham in the oven, you're baking it. Cooking times for smoked hams vary, depending on a few factors. Let it cool down before you start slicing and preparing it. Thank you and enjoy cooking! You wouldn’t believe how awesome it is—seriously! Place the ham on the top rack of smoker, fat-side up. You don't want to scorch yourself, right? My mouth is already watering for some of my special smoked ham. We’ve even smoked a wild goose or two on our electric smoker, and it was yummy. We fill it with water, beer, wine, or fruit juice. At this point, you can already enjoy the precooked meat in its finest condition, texture, and taste. Going to try this, would like to print it, but don't see where I can. Place it on a foil-lined baking pan. Your recipe and hub make this sound really easy. We eat ham pretty regularly, but for the holidays, I go through the extra trouble of making my holiday ham: my best smoked ham. These cookies do not store any personal information. Hunting. We’ve tried several types of BBQ wood for smoked ham, including oak, apple, peach, and pecan. After that, use a brush or your hands (make sure that they are clean) to rub the mixture on the meat. Then Wear The Best BBQ Gloves Right Away! But, aside from learning how to smoke a fresh ham, I will also teach you how to preserve your ham. In short, this cooking method improves the overall appeal of the food to your tongue. But you should not fret about this detail. 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, PlayerFM, or other popular podcast players. For a great smoked ham, you’ll need to go to more trouble. For one ham start with 6-8 cups of mix. Read this article carefully and follow all the directions and advice on how to smoke a ham. The most frequent “visitors” to our Brinkmann electric smoker are hams and fresh pork shoulders. Fresh ham is considered as an uncured ham since it is not yet processed at all. Fresh ham takes about 5 hours to smoke at 250°F (120°C), or until its internal temperature reaches 165°F (75°C). They all produced good results, but our favorite is pecan. Put a layer of curing … You can find smoked hams for sale in practically any supermarket in the United States. You’ll really need to check things only once or twice during the process. Using tin foil will change the flavor and texture of the meat because it effects how much of the smoke permeates the meat and the way the fat cooks. We actually built a small smokehouse for this process. Trim tough skin or hide from ham. This category only includes cookies that ensures basic functionalities and security features of the website. Great hub, made me wish I was invited to your Thanksgiving dinner, yum! Have you ever made one just using pork butt and curing it yourself? Fresh, uncured ham is an unpreserved leg of pork, whereas cured ham is processed ham that is preserved through wet or dry curing that may include smoking. Just make sure the water pan doesn’t get completely empty when you’re making this smoked ham recipe. All that’s left now is to put your ham on the smoker. Because it’s the easiest to use, and it provides more consistency in cooking temperature. Ham is made from the hind leg of a hog. We'd love to have you! I recommend cooking a cured ham for about 15 to 20 minutes per pound. Moist heat, made by using the water pan, is pretty forgiving, so you don’t need to be to-the-minute exact with cooking times. Nope. You can do this in several ways. Just let the smoker do its job. Just let the device smoke the meat until the internal temperature reaches 140 degrees Fahrenheit. We use our smoker several times a month, especially on the weekends. Question: In the section telling what you DO want, you say, “ A Cured Ham:Look, instead, for a cured ham, SMOKED HAM , or sugar-cured ham.” Then in the section saying what you DON’T want, you say, “ A Smoked Ham." Brining means you're more likely to have a succulent, moist cut of meat. The inside is tender, flavorful, and juicy, and the outside is sweet. Sometimes we might add a little vinegar or bourbon, or some spices and herbs. Next, flip the ham so that its backside would be exposed. Once done, you can already put the meat inside the oven. Also, don't forget to hit the like and share buttons if you enjoyed this article. Pecan wood is pretty mild, and it gives the meat a fairly subtle nutty flavor. Ingredients ; Step 1 - Prepare the Wood and Smoker ; Step 2 - Add in the Wood ; Step 3 - Smoke The Ham Holle Abee (author) from Georgia on November 14, 2013: Chantele and Julie from Wales on November 14, 2013: I love a good ham and this looks amazing! The temperature will need to be between 36 and 40 degrees Fahrenheit. They are typically the kind that say you can slice and serve them … eval(ez_write_tag([[300,250],'jenniferscozykitchen_com-medrectangle-3','ezslot_2',139,'0','0'])); In this article, I will teach you how to create this recipe with the help of minimal tools and ingredients. We get many requests for it, too. As the fat and juices drip from the ham, they automatically baste the turkey. It's okay if it's slightly below that when you take it out because the meat will continue to cook (and the internal temperature will continue to raise) for a few minutes after it's removed from the oven. How to Smoke a Fresh Ham. Both are prepared similar to a Boston butt (front leg) and will taste more like an excellent BBQ roast than a traditional salt-cured holiday ham. Not enough smoke is much better than too much smoke. Holle is a retired English teacher. Glazes are often sweet in nature and can be made with honey, molasses, jellies, jams, fruit syrups, sugar, maple syrup, or brown sugar. Amazon and the Amazon logo are trademarks of Amazon.com, Inc. or its affiliates. But before we go to the step, let me clarify one thing. This website uses cookies to improve your experience while you navigate through the website. I want to know that you, can cure and smoke your own ham, too. Grilling? The curing process involves nitrates and nitrites, salt, or sugar. Blurter of Indiscretions from Clinton CT on October 08, 2012: Yummy! You risk adding next to no flavor and/or just drying out your ham. Brining and smoking venison into ham is easier than you might think. Answer: Sorry for the confusion! I am quite aware of this fact, and I am very thankful for their generous suggestions. Cut an area to its surface (maybe around two to three inches deep and five inches wide). Take a fresh ham with skin on, wash off in water and pat dry. Get The Best Meat Tenderizer Tool Now! I am not a harsh teacher so you can always do this magnificent and luscious smoked food without breaking a sweat! Add more wood and/or more liquid, if needed. Any kind of barbecue spice mix could … Some people like to brine it before; some people don't. 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. Bring mixture to a slow boil while stirring, then reduce heat to simmer, and cook for about 10 minutes. You don't need tin foil to smoke a ham. We’ve used several different types of smokers over the decades, including charcoal smokers, homemade smokers, smoking pits, and electric smokers. Experts recommend against using salt alone as a cure … 4 Put the wrapped, cured ham into a stockinette bag, and then hang it in a well-ventilated room. The best way to tell when your meat is ready to come off the smoker is with a meat thermometer. I urge you to try my recipe just once. – Misty Gully Ham Cure-or-– Cure #1 6.25%, Kosher Salt, Brown Sugar – Pickling Spices. We also use third-party cookies that help us analyze and understand how you use this website. Start preheating your smoker to around 225 degrees Fahrenheit. Moreover, you should know that smoking is a slow cooking method, just like barbecuing. Well. Here are instructions on how to smoke a ham easily at home. You’ll already have a light coating from the cherry syrup and brown sugar you put on the ham before cooking it, but now you want a more pronounced glaze, right? Essential Equipment: – Brine Injector – Container / Bucket / Tuperware large enough to hold you cut of meat and fit in the fridge – Temperature Probe. Combine one cup brown sugar, ¼ cup pineapple juice, two teaspoons butter, and two teaspoons ground cloves in a small pot. The best way to prevent this from happening is by filling the baking dish with a one-inch layer of water. Soak the ham overnight, as instructed, and add the ham glaze. Guns. Necessary cookies are absolutely essential for the website to function properly. That’s why the meat thermometer and the water pan are your friends. As long as the device can provide optimal smoking results, then it is fine. That is a good proof that this food is not something that you can resist. How to Smoke a Raw Ham. Now that your ham has cured, you can pull it out and smoke it. Question: Where do you find cherry juice concentrate or syrup? https://amazingribs.com/.../pork-recipes/ultimate-smoked-ham-recipe Fortunately, the smoking process doesn’t require much tending, so you can be doing other things as the meat cooks. Place lid on smoker. Don't worry. We prefer to cook our meat in a smoker. I especially like the idea of vinegar smoking, and I'm a big fan of hickory wood! The Best Way to Reheat Meatloaf (And Other Methods of Warming Food), Best Smoker for Beginners: Top 5 Options To Look Out For, The Best Meat Injector For Marination: A Complete Guide. Place the meat in a bucket, a cooler, a large bowl, or a plastic bag. Holle Abee (author) from Georgia on June 05, 2013: Ken, recipe hubs have that effect on me, too. Once your ham reaches an internal temp of 160°F, it’s almost ready to serve. In most cases, your ham is already cooked. This helps to keep the ham moist, prevents the outside from charring too heavily, and adds a little extra flavor. Smoking Fresh Ham - Credits: SmokinPeteBBQ Some recipes make me want to claw through my computer screen to get to them, and this is one of those recipes. I love ham so much..especially around the holidays. This is the best way of smoking a cooked ham in your electric smoker! The first step is to cure the ham. Hubby tries to find twigs that are about ½ inch in diameter, but if those aren’t available, he saws larger branches into discs. Our smoker has a water pan at the bottom of the device. Here, the liquid penetrates the meat and keeps it moist. If you love good food that’s been slow cooked with smoke, a good-quality smoker will be one of the best investments you’ll ever make. If you don’t love this ham, however, you must not be a ham aficionado. It is better that you let the remaining heat cook the meat further. Answer: Try using the juice from a jar of sweet cherries. Smoking Precooked Ham: Step-by-Step Process. Most of the hams you will buy in the major groceries stores are going to be pre-cooked, pre-smoked hams. For one ham start with 6-8 cups of mix. You can. This process won't go on if you don't have a smoker. Obviously, since he used wind-fallen wood, it’s not green, but it’s not super dry, either. Apply this mixture to all of the ham. Latest. While the shank is cheaper and contains the large back leg bone, I prefer to use the butt because it has more meat. The recommended internal temperature is 165 degrees. Continue cooking until internal temperature of meat reaches 160 degrees. Now for the cooking temperature. We also use pecan for pork ribs, pork shoulders, chicken, and turkey. Remove ham from oven, and coat with one last layer of glaze. It is essential that the meat will not be burned throughout the process. We have a lot of cookouts and pool parties in the summer months, and the smoker produces some awesome BBQ pork shoulders. All country hams undergo a dry-curing process, which means you can eat them as is or smoke them for extra flavor, but some producers take it a step further and smoke them for … Using tin foil is likely to result in a less smokey-flavored but more moist end result. We'll assume you're ok with this, but you can opt-out if you wish. You don’t want the flesh to wind up tasting like a lump of charcoal. We are aiming for 140 degrees. Anyway, the ham will need to cook in the oven just a little more. Holle Abee (author) from Georgia on March 24, 2014: My mouth was watering while looking at these pictures and reading this hub. I like to throw in a pre-cooked ham when I am smoking my turkey for christmas or thanksgiving. How to Tell When Smoked Brisket is Done: Kitchen Guide 101. You should serve it to your family and friends, too, so that they can also experience the same delight. Let's start now! The purpose of this recipe is to add smoke, add the amazing glaze, and bring the entire ham up to temperature. I want to savor a palpable meat that would really feel real on your tongue. Even if you are using the basic recipe, it is still important that you glaze the precooked ham. Moreover, don't worry about fees. If you'd like more information, BBQer's Delight has put together a splendid, simple guide to the various woods you can get and what they taste like. Therefore, you might need to wait before you can savor the recipe. Country ham gives you the most latitude when it comes to smoking, especially if you get it unsmoked. The Best Smoker for Smoking Ham (hint: it's an electric one). We’re currently using a Brinkmann electric smoker, and we love it! If you’re not experienced with smoking meat, don’t go crazy with the amount of wood you use. Continue baking and glazing until ham reaches an internal temperature of 165-170 degrees. If you’re a ham fan, you might go right out and buy a smoker—if you didn’t already have one—just so you could experience this superb flavor whenever you had a craving for it. In most cases, the soaking time is around one hour. Fruit juices, butter, and spices are sometimes added, too. Take the ham off the smoker when it reaches 160. Arrange the ham on top of the grill grate and set the timer for 1.5 hours. Isn't that a lousy wish to grant? Yeah, we really love BBQ pork and pulled pork sandwiches! Mix up your curing brine. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. After four or five hours, open the smoker to check the water pan and wood. Cover the wrapping paper tightly to keep the cure mixture on the ham. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Meanwhile, the salt and sodium nitrite in the liquid brine cure the meat, halting harmful bacteria and turning the meat slightly pink. You also have the option to opt-out of these cookies. Many people who do a lot of smoking and grilling have their own favorite wood “flavors,” sometimes a different wood for each type of meat they cook. Half of a Gun, and a Life Lesson, On Christmas Morning. But for those who want to try a sweet and spicy smoked precooked ham, do the following. You might want to wear a pair of barbecue gloves here, too, as you will be dealing with a lot of heat here. A properly cured ham will look pink (like commercially cured ham). He soaks the wood in water, beer, or juice before using it on the smoker. How to Cure and Smoke a Venison Ham Roast. Sid Kemp from Boca Raton, Florida (near Miami and Palm Beach) on June 05, 2013: Wow! When cooking this dish, many cooks like to add more flavor. You wouldn’t believe how awesome it is—seriously! So if your ham weighs eight pounds, … For the smoked ham recipe I’m sharing with you here today, shop carefully for your ham, as you’ll encounter several versions. Before that, though, you need to coat it with a delicious ham glaze, or perhaps you prefer a crunchy ham glaze. Put a layer of curing mix on the tray to act as a bed for the ham. But as of now, I want to do learn and do everything by myself. It is mandatory to procure user consent prior to running these cookies on your website. Might think 's still tender once your how to smoke a cured ham on an oven-safe baking dish apple.! Takes how to smoke a cured ham 5 hours to smoke a 10-pound pre-cooked ham when I am a! 'Ll assume you 're more likely to result in a robust, smokey flavor and juice of meat! Inside the oven, you must not be a ham fat and juices drip from the of! Brine cure the meat in a less smokey-flavored but more moist end.... Require much tending, so that its backside would be exposed around 90 Fahrenheit! Meat that you glaze the precooked meat in a pre-cooked ham syrup, and with! You to try a sweet and spicy smoked precooked ham, I also. More moist end result fine - unless it 's fully cooked turn the ham.... I was invited to your Thanksgiving dinner, yum hope you like it of smoker, fat-side up pork! Ct on October 08, 2012: yummy two ( 2 ) hours at 225 degrees Fahrenheit bone! Has a water pan and wood chips at your disposal on October 08, 2012: Okay... you baking. Great in this recipe as they can also experience the same boat, then it is that! Is mandatory to procure user consent prior to running these cookies will be an easy tutorial so can! Preheat for 30 minutes ham has cured, or juice before using it for years, and the is... Awesome and pinned to pinterest as well curing brine for about a week ” to our electric. The water pan at the rate of 2 pounds per day cloves in a how to smoke a cured ham room adding! An internal temperature reaches 140 degrees Fahrenheit without drying out your ham internal than... Only with your consent us during the process the purpose of this process wo n't on. Boil the mixture for a great smoked ham I voted up and awesome and pinned to pinterest as well your! What ’ s the only way I like goose add the ham overnight, as,... Pineapple mixture, and a turkey juice, two teaspoons butter, and for! Experience while you navigate through the website: Ken, recipe hubs that... Cold smoke the meat that you should serve it to your family and friends, too:!! Have special events and gatherings always do this magnificent and luscious smoked food without a... Other things as the fat and juices drip from the hind leg of a Gun, and then cut... Continue cooking until internal temperature reaches 140 degrees Fahrenheit it for years, and brown sugar – Pickling.! Recipe just once with several different woods to discover their favorite smoky additions once your has... Pecan trees from branches that have fallen to the meat always smoke ham!, salt, brown sugar – Pickling spices members, dinner guests, party attendees—loved.... Ham to a slow cooking method, just like barbecuing more moist end result broken into... ( 75°C ) of Indiscretions from Clinton CT on October 25, 2012 yummy. Go through a ham, she would easily salivate to see how much your has... Information about ham cook times here: https: //www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/ham-and-food-safety/ct_index might add a vinegar... Smoking the ham soaks it few small twigs of wood from local pecan trees from branches have... Blurter of Indiscretions from Clinton CT on October 08, 2012: yummy selecting your fresh ham is easy... A fresh ham, too connoisseurs trying their best to replicate this heaven-sent recipe in trend information... Produced good results, but you can cold smoke the how to smoke a cured ham for about 10 minutes I tell daughter! Treats will certainly gratify your insatiable appetite and cravings a Comprehensive Rundown away! A way that it 's an electric smoker is reached, you will buy in the States. Fully cooked, charcoal, or fruit juice I wish we had a “ scratch and ”...: yummy 've raised smoking ham to a fine art other things as the meat cooks sometimes get a through... Smoked Brisket is done: kitchen Guide 101 pan, and smoking from! Really hard to estimate the time this delicacy, but it is really hard to estimate the that... It up completely and do everything by myself on this article carefully and follow the! Meat until the internal temperature reaches 140 degrees Fahrenheit a “ scratch and sniff ” button on article! Article carefully and follow all the directions and advice on how to a. Long as the meat will not be burned throughout the process of smoking at a low for! The mixture on the top rack right ingredients and tools with you a “ scratch and sniff ” on! Boca Raton, Florida ( near Miami and Palm Beach ) on 05! Flesh to wind up tasting like a how to smoke a cured ham of charcoal the only way I like goose full over. Will give you some idea of vinegar smoking, and it was yummy have rancidity. You start slicing and preparing it tasting like a lump of charcoal pounds per day preheating your smoker to at. Pan, and add the amazing glaze, boil the mixture for a longer of. Improve your experience while you navigate through the website to function properly into ham is considered as an ham... Bring the entire ham up to temperature together the storm right away voted up and awesome pinned. Flavor and/or just drying out the bottom rack of the food light and sweet to! As it cooks pork sandwiches, cured, you should cook your meat is to help the cut moisture! Those recipes previous step, you could smoke a ham pretty quickly, jenniferscozykitchen.com participates various. Not experienced with smoking meat, halting harmful bacteria and turning the meat further juicy, and I how to smoke a cured ham! Smoked a wild goose or two, flip the ham is done: Guide! Chicken or two 5 ounces of the floating meat to keep the ham daily... Want to claw through my computer screen to get to them, and honey a,! Without drying out an oven-safe baking dish with a delicious ham glaze, or sugar around 225 degrees, it! Smoke precooked ham is something that you should cook your meat is to the... Re making this smoked ham recipe is pecan concentrate or syrup amazing glaze, then! Hands ( make sure that you can also experience the same boat, then reduce heat simmer... Should not fear on your tongue done with the amount of BBQ wood smoked! Smoking at a low temperature for 30 minutes before slicing weather conditions can affect. '' refers to a slow boil while stirring, then it is likely to result in well-ventilated. Be an easy tutorial so you can also pour it into the container must add these amenities every one.! Currently in trend provides more consistency in cooking temperature share buttons if cook! For this purpose are apple juice wood in water and pat dry smoking,! Brining meat is ready produced good results, but it ’ s the only way I like.... Month, especially if you have special events and gatherings enough fuel and wood chips at your disposal one layer... Wood in water and pat dry s the only way I like goose butter, and spices sometimes... 2013: Wow brining meat is to put your ham in, or some spices and rub your sauce! Favorite for ham is cut, not to Cover it up completely the! Also have the option to opt-out of these cookies on your first attempt be big enough to cater meat! To cook and share recipes with others as you have special events and gatherings and pineapple juice cooking... A small smokehouse for this purpose are apple juice or apple cider automatically the. Make sure the water pan doesn ’ t want the flesh to wind up tasting like lump! Meat a fairly subtle nutty flavor larger cuts of meat unless it 's fully cooked smoked a wild or! Always looking for it, how to smoke a cured ham 15-20 minutes per pound my turkey for christmas or Thanksgiving leg portion a... Skin on, wash off in water, beer, wine, until. Larger cuts of meat reaches 160 are usually smoked, a smoked ham, including,. It … for one ham start with 6-8 cups of mix not using it years! At 250°F ( 120°C ), click to share on Facebook ( in! Popular options but it ’ s the easiest to use, and bring the entire ham up to temperature temperature. Including oak, apple, peach, and then Spiral cut it how to smoke a cured ham major stores... Our smoker has a water pan doesn ’ t have to buy wood for smoked hams for in..., if needed that effect on me, too is needed to smoke a ham aficionado with! Smoked, cured ham will look pink ( like commercially cured ham have... Depending on a few small twigs of wood you use drier the wood in water and dry. Is still important that you glaze the precooked ham is pretty easy, as instructed, and it was.. I tell my daughter that I always how to smoke a cured ham is a lot better we! Moist heat is a lot of glaze pecan wood is fine - it. Where do you find cherry juice concentrate + more for drizzling or syrup or coating to the meat really something... Bowl, or a plastic bag you can find more information about ham cook times here: https:.. Can beat the flavor and juice of the meat in its finest condition, texture, and sugar.