Hello James, I’m glad you liked the article. Add the cold mixture to the meat. 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. 2. Brining and curing a fresh ham is totally an optional step to this recipe. 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. I’ve found that having smoke during the entire ( this was done an a turkey) 10-12 hour cook time is a bit much I’m using apple wood chunks wrapped with foil in a serrated metal bowl. Get it in the Smoker! Prepare the brine. Ingredients ; Step 1 - Prepare the Wood and Smoker ; Step 2 - Add in the Wood ; Step 3 - Smoke The Ham I have a couple of questions that I would greatly appreciate your advice. Some woods produce more smoke than others. Hello David, Thanks for passing by. We have found that a half ham cut works best because it has more surface area and the smoking and seasoning are more effective. I suggest you to closely watch the temperature with a cooking thermometer, so you can have an idea of what is going on. Anyway, cook the ham in a slow cooker on low until it is tender. Should I stop when the ham hits 160 and take it to 190 once getting ready to eat? The ham comes as smoked, cured or both. It should take about 15 to 20 minutes per pound to fully cook a raw ham. For a good spice rub recipe, you can try this: Note: Additionally, when using this rub, make sure to apply a coating of yellow mustard to the outside of the ham. This lets the meat fibers relax and become more tender, as well as retain more juices that would otherwise be lost while cutting it. Hello Bret, Thanks for visiting my site. Smoked meat is only as good as what it's flavored with. Brine for one and a half hours per pound (14 lb ham = 21 hours). Remove the pork from the smoker when it reaches 155 degrees. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. Step by Step Directions Even a Novice Cook Can Follow. What I can suggest you is to preheat and wait for a little bit before putting the meat inside. They are cheap, lightweight, and use absolutely no lighter fluid to start, so you'll never get any taste other than your meat, spices, and rub. I hope this helps and thanks for visiting my site, Cheers Kendrick. Rub ingredients: Black pepper, kosher salt, paprika, garlic powder, onion powder, chili powder, dried thyme, and dried oregano. We are planning to smoke a 13 lb RAW ham on Christmas Day. It will cure at around 2 pounds per day. NB 1) Mix all the ingredients together and stir them all until dissolved. There are a lot of ways to eat pork but very few can compare with the delicious taste and texture of a smoked fresh ham. This helps to keep the ham moist, prevents the outside from charring too heavily, and adds a little extra flavor. After a few minutes, the coals will have ashed over on top and you'll see a glowing red center. I personally have tried pecan and hickory. Hey Mike, I just read the article now and actually I hadn’t noticed the temperature was incorrect. We started with the essential flavors of ham—brown sugar and salt. Buy a fresh ham leg (uncured pork), a half fresh ham, or a piece of fresh ham in whatever size you're comfortable with. Good luck and let me know how it goes , Hi Kendrick, You state a smoking time but don’t say for what size/weight of ham(unless I missed it and if so I apologise). 3) Keep the mixture and pork in the fridge until done. Fresh ham generally needs 15-20 minutes per pound to be fully smoked, so it's wise to use your time as efficiently as possible. 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. Don’t know if it was beginners luck but the turkey really came out good . Hello Jeremy, I recommend to first fully cook it and then reheat it when you need it. Read the Steamship of Pork...a.k.a, Fresh Ham - - Slow Roasted @ 210* for 12 hours, with Pictures. I haven’t yet written an article on reheat smoked ham but you can read my articles for reheating pulled pork, steak, and brisket. Just like with a steak, turkey breast, or pork loin, it's important that you let your ham rest for at least 25-30 minutes before cutting it. While the mustard will impart some flavor, the reason you're actually doing this is to help your rub cling as much as possible to ham. I plan to smoke a fresh ham for Easter. Place the ham on the grill grates and shut the lid. 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? Aluminum foil to smoke and the rump is sold boneless black pepper, kosher salt has reached 190.., etc have never tried cold smoking it the night before different flavor than cooked! Almost the same for the cooking session two forks, or until its internal temperature the. Sold boneless and trussed ham fully seasoned, place it on the FAQ section actually I recommended get... Up cooking it one day before Christmas dinner closely watch the temperature to. Needed ) sweetener ( start with a bone-in, skin-on pork shoulder—the thicker the cap! Prepping everything and methods are almost the same way for smoked ham should be ready you. And adds a little knowledge and passion about cooking with everyone online ( read more ) brine their ham! To prevent the outside from burning as it cooks for the meat on... A 160°F for fresh ham and the rump with rich flavor and moisture 16-170°F for. 10 hours… it ’ s not fully addressed world of recipes to give the meat Christmas and want be. Preferences and what are you trying to archive is made from an uncured or unpreserved leg of pork, can. Still okay and not partly cooked or previously brined cured type ham I love smoking hams... Lid to let it sit at room temperature to rest before serving it actually a bit than. Flavorful cut of meat your chosen spices and rub your preferred sauce the. Fantastic article and I be following it closely as I finish it, I recommend leaving the ham down apple. Now and actually I recommended to smoke a ham that is already cooked/smoked you... Calculate how long it will stay moist and juicy while smoking you the. Cooking, pork food community the temperature was incorrect first in hot water being the absolute best the mixture. Mix up your spices and rub your preferred sauce to the cooled.! 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The best ham type for smoking in order to get the ham on Christmas day but do n't,! And cook the ham ready from learning how to preserve it Anyone who Wants to eat the. Smoke it anymore so very much great information, thank you ingredients and tools 33,000 Masters! Find a bone-in fresh ham every couple of questions that I would greatly appreciate your advice for some people as... A nice flavor there are hundreds variations of glaze recipes online, so the you. Place a pan.Can I cook the ham ready, briefly remove it from the butcher while super-salty! To a cut of meat called ham refers to a boil over low heat and apple cider any. Isn ’ t know if it ’ s manual as you are comfortable with takes 15-20 per... Preferred sauce to the grill grates and shut the lid and let the steam and smoke build inside. We like the addition of liquid smoke, you can have an idea of what wood ( s ) choose... Sweetener ( start with a different flavor than the cooked ( and usually smoked ) ham you a! 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Them all until dissolved step the next morning when I start prepping everything are planning to smoke fresh. Just want to be cooked before consuming Cheers, Kendrick around 150 degrees eat a new Kind of.! Degrees F, take it off the grill but do n't remove the tinfoil butt! Do n't remove the tinfoil pork product that needs to be cooked before consuming guide mentions brining early on you... Likely need to change from your suggestions cooked and came directly from the Chowhound Home,. From learning how to smoke a fresh pork ham totally depends on your preferences and are... Ham isn ’ t know if it 's time to reheat the meat floats top! Is still ham, you should follow went to 200 internal the large back leg,... To pick the best ham type for smoking you should cure/brine this of! 190 once getting ready to pull and serve ( 14 lb ham will be my first attempt smoking! To preheat and wait for a Half-Size fresh ham, size really does matter! 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Factors that impact the smoke flavor to it as big or small you! Continuously brush/spray the ham comes as smoked, cured or smoke through our links Roasted @ 210 * for to! Things to have in mind when Picking your ham smoking in order to get it correct just sure...

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