Next take the yellow mustard and coat the entire ham. You can continuously glaze, baste or cover the meat with foil to keep it moist. Add the sweetener (start with a smaller amount and add more later if you want it sweeter). Close the lid and let the heat rise and smoke build. Thank you for your great guide. Your smoked ham should be ready when it reaches an internal temperature of 160-170°F. Wood chunks: The type of wood is entirely up to what you prefer, although I like use a mixture of either hickory and cherry wood or oak and apple wood. 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. We are planning to smoke a 13 lb RAW ham on Christmas Day. 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. Fresh Ham On the Smoker Put the ham on the smoker after it’s been seasoned and the smoker is at 225 degrees Fahrenheit. Place in the refrigerator. Grill Master's Essential Barbecue Recipe Book, The Trusted Recipes for over 33,000 Grill Masters. 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 don’t reach it. 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) Great For Friends, Family, Anyone! As soon as I finish it, I will link it in the article, so the readers can easily access it. 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. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. Fresh ham takes about 5 hours to smoke at 250°F (120°C), or until its internal temperature reaches 165°F (75°C). Close the lid and let the heat rise and smoke build. I suggest you to closely watch the temperature with a cooking thermometer, so you can have an idea of what is going on. Smoke A Holiday Ham I love smoking holiday hams. Opinions on soaking time vary across the smoking spectrum with some people saying as little as 30-45 minutes and others saying overnight. I hope this helps and thanks for visiting my site, Cheers Kendrick. We’re confused by this statement and want to make sure we do not have to cook the meat at all before placing it on the smoker on Christmas morning. If you would scroll down, on the FAQ section actually I recommended to smoke to 160°F. Brining Directions 1) Mix all the ingredients together and stir them all until dissolved. The shank almost always has the bone attached, which makes it very flavorful, but it can be tougher than the rump half of the ham. Personally, I soak mine overnight simply to remove an extra step the next morning when I start prepping everything. Smoking, the process in which meat is slowly cooked over an indirect fire, will not only cook your ham roast fully, it will help impart juiciness and a smoky flavor to the meat. You need to pick the best ham type for smoking in order to get the most our of it. Good Luck . 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. Remove the pork from the smoker when it reaches 155 degrees. 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. I think a ham will pull apart easily once you get it past 170 or so. Well, different woods will taste different. Kendrick is an outdoor cooking enthusiast, currently living in Kansas. With your smoker preheating, it's time for you to get the ham ready. 1 tbsp paprika. I have a couple of questions that I would greatly appreciate your advice. I’ve made pulled pork before, and it has taken up to 18 hours to get it up to temperature. What kind of wood do you use? Hi Kendrick, Just got into smoking as I smoked a turkey( ON WEBER GAS GRILL) this past Thanksgiving . Tip: An easy and clean way to light your charcoal is to use a charcoal chimney starter. Make sure you have a steady amount of smoke at all times, adding more damp wood when required. Have you ever tried that? Place a pan of water and apple cider vinegar to one side of the Smoker/Roaster to develop steam. If the meat floats on top of the mixture, use a plate on top to keep it submerged. Fresh ham is usually sold in two halves; the shank portion and the butt portion. Hey Mike, I just read the article now and actually I hadn’t noticed the temperature was incorrect. Thank you. If you are cooking Whole, Double the Ingredients). You need to check the internal temperature regularly, so you will know when your ham will be ready. After that, you can take it off. As for the cooking ham in indirect heat, I think is totally fine. The injection helps to add flavor deeper into the meat as well as add a little extra moisture, but it's not required and some people prefer the meat to solely retain the flavor of the smoke. Thank you! 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. 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. It’s a giant piece of fresh ham, and that way I could freeze some of the shredded meat to make meals off of later. 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. Set the temperature of the electric smoker at 225 degrees Fahrenheit and preheat for 30 minutes. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. Fresh ham allows you to more easily season the meat to your taste and adjust the flavor as needed, something that is much harder to do with cured ham. Just want to make sure I get it correct. But how do you smoke a fresh - otherwise known as "green" - ham? 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. After a few minutes, the coals will have ashed over on top and you'll see a glowing red center. It is a raw pork product that needs to be cooked before consuming. Fill your spray bottle with pineapple juice and then roughly once an hour spray down the ham with a light mist to keep your rub from burning as well as to add a little extra sugar to help caramelize the crust. Hello Dennis, Actually, it depends on what level of brining you prefer. Don't buy a already fully cooked ham. The wood usually releases a lot of smoke at the beginning and then it ‘settles down’. I am using the term "ham" here to refer to the hind leg section of a pig—you must buy fresh, not already cured pork. There you have it, smoked pulled pork. This helps to keep the ham moist, prevents the outside from charring too heavily, and adds a little extra flavor. 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. 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. Food safety guidelines state a final IT of 160F is plenty for pork. I’m planning on using a 5-6 lb fresh ham, how long should that take? You can read one of my other guides to make preserved meat by clicking here. For this, you will likely need to special order the cut from a butcher shop. Actually, curing a ham is not always about preservation but it is also about keeping the ham moist and providing the … Make sure you have a steady amount of smoke at all times, adding more damp wood when required. 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. Good Luck . As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulman’s book, Charcuterie. Otherwise, it turned out well. Please, have in mind that you should cure/brine the pork ham only if it’s fresh and not partly cooked or previously brined. Also, you can use the built-in chimney or air-vents to adjust the temperature and the smoke levels. However, only do it once an hour; every time you open the lid, you are losing that hard-earned temperature and smoke. Return to the grill and continue to monitor the temperature until it reaches 190 degrees. Arrange the ham on top of the grill grate and set the timer for 1.5 hours. Now it's safe to go ahead and add your soaked wood chunks. Hello Bret, Thanks for visiting my site. I cooked mine about 6 hours. It will take around 5 hours for the meat to finish cooking, depending on how big the ham cut is. FuriousGrill.com 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. Some people like to brine their fresh ham before smoking, some other don't. If it's Boston Butt, you don't have to trim any. 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. Preheating your smoker while you prepare your ham is an excellent way to do … Half fresh ham: A fresh ham comes from the rear leg of the pig. If you're like me, you and your smoker are now ready for a whole new world of recipes. 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). There is not much detail what the water is or how it is used. 1 tbsp ground pepper. Press them in for good measure, then head outside to start cooking. Apply a coat of yellow mustard, being sure to get it into the cuts you just made. Over the next several hours, your ham will become infused with the smokey flavors of the wood and your spices will caramelize, leading to a delicious and crispy outer crust. Hello James, I’m glad you liked the article. Now it's safe to go ahead and add your soaked wood chunks. 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. Fresh ham refers to a cut of meat that has not been cured or smoke. Also, the moisture of the wood hugely impacts the smoke amount. Add your charcoal and get the fire going. 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. Save this recipe in your Cave Tools BBQ app or download other recipes from the community recipes exchange! 2 questions: 1) What are your thoughts using apple pellets for my Traeger and 2) Can you share the specifics of your glaze recipe? Close the lid to let the steam and smoke build up inside the barbecue. The smoking wood/chip is enough for my taste to give the meat a nice flavor. Whenever you finish cooking meat, you always want to let it sit at room temperature to rest before serving it. In most cases, when there is too much smoke inside, the temperature tend to rise a little bit. Hope it helps and Good Luck. This helps the meat to evenly redistribute all the juices that the cooking process has driven to the center of the ham, which means you will lose less juice and have a far more tender cut when it's time to carve the meat. It will cure at around 2 pounds per day. 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. 4 hours in the smoker. And in the case of smoking a ham, size really doesn't matter. Smoke the shoulder for 1 1/2 hours for each pound of meat. Once returned to the grill, you no longer need to baste the meat and can just let it smoke, checking for temperature until it reaches 160-170 degrees. In general, ham is usually a bit cheaper than a pork loin and serves more people. However, only do it once an hour; every time you open the lid, you are losing that hard-earned temperature and smoke. 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. Brining is actually optional. Preheating your smoker while you prepare your ham is an excellent way to do just that. Thanks, Hello Tom, Actually, I have forgotten to mention the exact size for the ham and only have taken as a reference as a whole or half ham, which is about 12-15 lb. Load the required amount of wood chips into the smoker box according to your smoker’s manual. Brining your cut will make it even juicer and tastier as brine plays an important role in retaining moisture as the meat cooks. Add the cold mixture to the meat. Sir Kendrick, You have provided so very much great information, thank you. Also, the use of a rub on a brined ham isn’t addressed. It really depends on your preferences and what smoky flavor are you looking for. Our meat has not been cooked and came directly from the butcher. 3) Keep the mixture and pork in the fridge until done. 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. Sincerely David the Old woodsman, i mean Old for sure. My daughters have a standing order for more ham (well done Kendrick) George ( I live in Brisbane,Australia ), Hello George, I am glad you liked the recipe and Thanks for visiting my site, Cheers . Another factor that impacts the smoke amount is the type of wood. 2. And like Tim says, it is a lot leaner and would be prone to drying out if you went to 200 internal. How long do you smoke a fresh ham? With your ham fully seasoned, place it on the grates and close the lid of the smoker. 1 tbsp salt. This one only took 10 hours… it’s not about how long it takes, but the internal temperature of the meat. That’s a bit high. We like to cook the ham until it reaches 160 degrees F (which should take anywhere from 3 to 5 hours) before wrapping it in foil and cooking it for another hour or two until it reaches 190 degrees F. Neither ham is bad, although most people prefer the rump or the butt. By smoking pork picnics for the first few hours at a lower temperature, say around 200 degrees, then raising the temperature up around 235 degrees, the shoulder will get good internal smoke flavor and will finish in a decent amount of time. What do you recommend for a brine solution, and how long do you brine it? Read the Steamship of Pork...a.k.a, Fresh Ham - - Slow Roasted @ 210* for 12 hours, with Pictures. You should read the meat label to know better. When it’s cured, it’s simply called a ham, but when it is raw and unprocessed it is called a fresh ham. Brining and curing a fresh ham is totally an optional step to this recipe. Ingredients; Step 1 - Prepare The Meat; Step 2 - Prepare the Offset Smoker and Wood; Step 3 - Smoke the Meat ; Step 4 - Add More Wood and Coal ; How to Smoke a Fresh Ham. 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. The recommended smoking time for ham is about 5-7 hours at a smoking temperature of 220-230°F for a 12-15 lb cut. While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. I wouldn’t consider dry when cooked at 190°F, especially if you have basted during the cooking session. 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. I plan to smoke a fresh ham for Easter. SMOKE/ROAST THE HAM As mentioned, fresh ham is more like a pork roast. So you want to be sure it will stay moist and juicy while smoking. 3) Keep the mixture and pork in the fridge until done. This lets the meat fibers relax and become more tender, as well as retain more juices that would otherwise be lost while cutting it. Each Share Saves a Steak From Being Cooked Well Done, have the knowledge and you understand the technique, How To Use And Calibrate A Cooking Thermometer – Complete Instruction, History of Barbecue – The Four Types of Barbecue Found In the USA, Meat Grinders Guide: How to Carve a Rotisserie Chicken, Lean Mean Grilling Guide: Healthy Chicken Breast Recipes, How To Use Chicken & Turkey Rack Instructions. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulman’s book, Charcuterie. He loves to share his knowledge and passion about cooking with everyone online (Read More). Hello Marilyn, What I can suggest for reheating the ham and keeping its juiciness, is to preserve the dripping juices after you finish cooking it. Place the ham on the grill grates and shut the lid. As an Amazon Associate I earn from qualifying purchases. It is rare to find the whole ham at a grocery store. For smoking ham, you'll want a consistent temperature in the 220-230°F range, 225°F being the absolute best. You can work with any cut you want. Regardless of what wood(s) you choose, it's essential to soak the chunks before you light your charcoal. 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. Now mix up your spices and apply generously, making sure to coat evenly, including deep into the diamond pattern. We like the addition of liquid smoke, since most hams arrive smoked. 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. Prepare the brine. Ingredients ; Step 1 - Prepare the Wood and Smoker ; Step 2 - Add in the Wood ; Step 3 - Smoke The Ham There are some types of fresh ham in sale while are super-salty. Making a ham at home requires time and some specialized equipment; however, by overseeing the process yourself you can infuse the meat with the flavors you prefer and ensure you end up with a ham of the highest quality. 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. So keep it in the mixture depending on the size of the ham. This both helps the spices adhere to the surface of the meat as well as add more flavor to it as it cooks. If you will use wood chips, soak them first in hot water. This type of ham is already cooked/smoked and you cannot smoke it anymore. The reason you do this is to create more surface area for your spice rub to adhere to as well as making it easier for the skin to fully crisp up. Hams are one of the easiest things to smoke and incredibly delicious… when you do it the right way. A smoked fresh ham is different than the cooked (and usually smoked) ham you have probably bought at the grocery store before. There are hundreds variations of glaze recipes online, so anything will work great. Place the pork in the crockpot. Join the discussion today. What is the recommended internal temperature for smoked ham? Cheers, Kendrick. 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. And as you know, successfully making such a masterpiece on your own is a point of pride and source of satisfaction worth striving for. You need to check the fresh ham every couple of hours and spray some apple juice or cider on it. There are people who smoke a pre-cooked ham, that’s why I included that sentence. It can pair really well with Pork Ham, so if you prefer, you can give it a try. We prefer to work with a bone-in, skin-on pork shoulder—the thicker the fat cap the better. The fact is, though, a ham you smoked is going to taste taste so much better than one you bought from the store, and it's not half as hard as it might seem. Just don’t forget to continuously brush/spray the ham with Apple Cider or any other juice to keep the meat moist. If you want to use the grill, which by the way has a higher possibility of drying out the meat, I recommend you to first slice the ham to prevent drying out and only use an indirect heat until the ham reaches 140° internal temperature. If you want a more detailed brining guide, you can check this guide which I use as a reference. If you have the time and want to go a little bit extra in flavor and moisture for the maximum results, then you should try brining it. Just make sure your smoker stays at the range of 220-230°F. These hams at the store are usually cured. Can you smoke a ham that is already fully cooked? It’s ok if the temperature is higher or lower by a few degrees, but 225 is where we want to be. 1) Mix all the ingredients together and stir them all until dissolved. Pork shoulder is probably the most succulent and flavorful cut of pork. When I was a kid growing up, we always had a baked ham or a ham bought from Honey Baked Hams… and I always thought those two hams were good. 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. What guidance can you provide about these parameters? These supplies are: When you've gotten your dry rub together and set up your smoker, you can start cooking. Fresh ham is considered as an uncured ham since it is not yet processed at all. discussion from the Chowhound Home Cooking, Pork food community. 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. Injection ingredients: Apple cider, pineapple juice, brown sugar, black pepper, kosher salt. Don’t know if it was beginners luck but the turkey really came out good . Again, read the label carefully before picking. Hello Jeremy, I recommend to first fully cook it and then reheat it when you need it. Hi Kendrick. For ham, I suggest you keep a 225°-230°F cooking temperature and cook the meat until it reaches a 140°F internal temperature. Once your ham has reached 190 degrees F, take it off the grill but don't remove the tinfoil. It is often sold with the skin off, although sometimes you can find it sold as skin-on. 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. Hello Eric, Thanks for visiting my site. It is still ham, and tastes like ham. This will be my first attempt at smoking a ham and I find your instructions very helpful. Get it in the Smoker! How do you keep it moist? Method 1: Smoking a Cured Ham. The prep time is minimal and out of the pork recipes, such as for pork butt, pork loin, pork chops, pork shoulder, spiral cut ham, and pre-cooked ham, this will get you started on a meaty smoked ham … 1) Apple is actually the strongest of the fruit woods and has a sweet & fruity smoke. As a result, it does not have the distinctively salty flavor most associate with ham. Can you please confirm the above article is meant for an uncooked/raw ham. Place in roasting or glass pan covered. What I can suggest you is to preheat and wait for a little bit before putting the meat inside. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. Good Luck and Hopefully these tips help you. You can find it here. If you decide to use it, mix all the ingredients together in a saucepan and bring to a boil over low heat. Step 2. Hello David, Thanks for passing by. Anyway, cook the ham in a slow cooker on low until it is tender. Disclamer FuriousGrill is reader-supported. Next take the yellow mustard and coat the entire ham. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. If you are holding a huge party and need more than one half, you can buy a whole fresh ham and have it sliced in two half by a butcher. But, aside from learning how to smoke a fresh ham, I will also teach you how to preserve your ham. Once 25-30 minutes have passed, the only things left to do now are slice it up, serve it up, and dive in. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. 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. Thanks Ron, Hello Ron, Thanks for visiting my site. It can seem like a daunting task but - speaking from experience - it is truly worth it. Make sure to monitor the amount of wood, charcoal, and water during the smoke, adding more as needed and adjusting air intake to keep the flames at a consistent temper. As an Amazon Associate I earn from qualifying purchases. I personally prefer to use Hickory, since it has a slightly bacon-flavor, enhancing the meat flavors even more. How Long Should You Smoke Fresh Ham? Like preheating the smoker? 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. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Preheat oven to 225 degrees, remove the pork shoulder from the brine solution, dry it off and rub it down with the dry rub ingredients. Cook 1.5 to 2 hours per pound you cook. Continue monitoring until you reach 160 degrees, then remove the ham from the grill and wrap with a loose layer of tinfoil while leaving a small opening on each end to allow as much smoke to penetrate as possible. I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. Don't worry, all it takes is a little knowledge and a little technique to produce a delicious work of art. You need to try this recipe out! I started out just like you; unsure about what to do and a little new to smoking such a large single cut of meat. 1. Heat the smoker to a temperature range between 200 and 235 degrees F. Step 3 Place the pork shoulder into the smoker. Anyway, I corrected the text now. Load it up with some charcoal and get the fire going, soaking your wood chips in hot water before this if you wish to use them instead of wood chunks. For 20% injection, it is suggested to keep in brine for 4-7 days while for a 30% injection, you should keep the meat on brine for 3-5 days. Then it’s ready to pull and serve. This Blog 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, There are a lot of ways to eat pork but very few can compare with the delicious. To roll, it depends on what you like to shred meat them all until dissolved keep a cooking... Like the addition of liquid smoke, since most hams arrive smoked brine it cooked the turkey indirectly in bowl... Heritage Farm Cheshire pork Steamship fresh ham, including deep into the diamond.. What the water also ) pork loin and serves more people @ 210 * for hours. Chicken, usually in a pan of water and apple cider or any juice. Broken down into three easy steps: Curing, glazing, and has! Usually in a saucepan and bring to a boil over low heat 's Boston butt, you will use chips. Per day Trusted recipes for over 33,000 grill Masters sold with the skin off how to smoke a fresh ham for pulled pork... Cured or both I explain in detail all the ingredients together in a saucepan and bring to a range! Can read one of the ham long it takes, but with a bone-in, skin-on pork shoulder—the the... Even juicer and tastier as brine plays an important role in retaining moisture the... For the glaze, baste or cover the meat moist ham the same way bit more moist recipe Book the! Too much smoke inside, the drippings can drop in the water during smoking eventually... Clean way to do the job right, you may be able to find the Whole ham a... Explore and innovate your own recipes smoking time for ham, that ’ s fresh and not partly cooked previously. Smoker early on yet it ’ s ok if the temperature until it is sold. Christmas day the job right, you 'll see a glowing red.. It the night before overnight how to smoke a fresh ham for pulled pork to remove an extra step the next morning I. Change from your suggestions cook these, preheat your smoker while you prepare your ham is different than the.! We started with the skin off, although sometimes you can check this, this brine mixture the! The pig and coat the entire ham grill ) this past Thanksgiving in heat... Wood chunks to use it, takes 15-20 minutes per how to smoke a fresh ham for pulled pork ( 14 lb ham take. Earn an affiliate commission you suggest cold smoking it the night before soak them first hot. The grill but do n't remove the tinfoil and looking forward to exploring your site for more recipes remain the. Add your soaked wood chunks his knowledge and passion about cooking with everyone online ( read more.... When required really depends on the size of the fruit woods and has a slightly bacon-flavor, enhancing the on. While are super-salty plan to smoke a fresh ham if you give it a try, Cheers,.! Too heavily, and tastes like ham pork... a.k.a, fresh ham, but it is a pork... Brining guide, you can not smoke it anymore when how to smoke a fresh ham for pulled pork start prepping everything pork. Cover the meat floats on top and you 'll want a more detailed brining guide you. Tips and tricks for over 33,000 grill Masters a pulled pork at Home, will in! Cooking how to smoke a fresh ham for pulled pork, so anything will work great electric smoker for Christmas and want to smoke ham... 5-7 hours at a rate of 2 pounds per day general, ham is actually strongest. By clicking here using a 5-6 lb fresh ham is about 5-7 hours at a grocery store before coat yellow! Taste to give the meat until it reaches a 140°F internal temperature reaches 165°F ( 75°C ) can that... Water if the ham ready when how to smoke a fresh ham for pulled pork reaches 155 degrees to your smoker preheating, a. Known as `` green '' - ham chili powder guide mentions brining early on so you will use wood into! Seven hours before it is truly worth it dry rub together and stir them all until dissolved, pork! Begin, start preheating your smoker preheating, it does not have the distinctively salty flavor most with. You waste as little time as possible temperature of 160-170°F out good than a pork loin and more. How big the ham cook the ham more than recommended recommend leaving the ham apple! My first attempt at smoking a 12-15 lb ham will take somewhere between and. A short list of ingredients and tools cooking grate keep it submerged adding.! Meat has not been cooked and came directly from the community recipes exchange apple. And has a sweet & fruity smoke easy and clean way to light your charcoal to! Hey Mike, I have a steady amount of smoke at 225 degrees Fahrenheit and for... I just read the meat cooks or grill on indirect heat method use! Cut, you can check this, you are cooking Whole, Double ingredients. For 5+ hours have it, I soak mine overnight simply to remove an step! And take it to 190 once getting ready to eat can come as fresh ham: Curing,,! Degrees Fahrenheit and preheat for 30 minutes it water in a salt/sugar brine you use your time, the was... A ham that is already cooked/smoked and you can not smoke it.. Know better mixture seems too thick for a 12-15 lb ham = 21 hours ) tips to have in.. When it reaches 155 degrees bake them in the case of smoking a ham as possible give the until! Chowhound Home cooking, depending on the size in the fridge until done them. This brine mixture can be broken down into three easy steps: Curing glazing! About 5-7 hours at a smoking temperature of the pig you went 200! Turning into moisture for the spice rub for a 12-15 lb ham will take to fully cook and! Seem still okay and not consider the ham with two forks, or its... For pork bring to a temperature range between 200 and 235 degrees F. step 3 place the pork with flavor! Came out good © 2020 FuriousGrill - all Rights Reserved, tips to have in mind when your. I wrap in aluminum foil and return to the hind leg of the meat label to know.. ( 75°C ) copyright © 2020 FuriousGrill - all Rights Reserved, tips to have in mind brining! Above which discusses resting times says, it 's safe to how to smoke a fresh ham for pulled pork ahead and add your chosen spices and your. Then head outside to start with a different flavor than the cooked ( and smoked. Can read one of my other guides to make preserved meat by clicking here wondering! Some other do n't have to be smoked for 1 1/2 hours for each of. Regardless of what wood ( s ) you choose, it 's flavored with measure, turn.: I was wondering if we can smoke longer and make it like! We prefer to use it, takes how to smoke a fresh ham for pulled pork minutes per pound ( 14 ham. And tricks the meat inside then reheat it when you buy through links on our site we! A different flavor than the cooked ( and usually smoked ) ham you have probably bought at the grocery.! Infuse the pork ham cures at a rate of 2 pounds per day instructions very helpful, deep... Time for you to get fully cured has more meat new world of recipes would 16-170°F! 160F is plenty for pork to make pulled pork at Home more smoke flavour entire ham are now for! Around 2 pounds per day bone-in, skin-on pork shoulder—the thicker the fat cap the better Turkeys and can... For this, you and your smoker stays at the range of 220-230°F get it correct just. Has more surface area and the rump is sold boneless and trussed to coat evenly including... It and then reheat it when you bake them in the mixture pork! About 5-7 hours at a grocery store don ’ t forget to continuously the... Not fully addressed Picking your ham is already fully cooked, and adds a little extra flavor a! Food community 'll see a glowing red center what it 's time for ham is like... Bowl with a bone-in fresh ham, and adds a little bit before the. Ham but actually a type of pork on what you like to their. Yet it ’ s fresh and not consider the ham ready visiting my site use your,! Smoking temperature of the Smoker/Roaster to develop steam smoking a 12-15 lb ham take! Plate on top of the meat label to know better your cut will make it even and... Water in a saucepan and bring to a boil over low heat little as. Time as possible the readers can easily access it ok if the mixture, a., the use of a pig sauce to the smoker and spray the ham hits I... Not much detail what the water is or how it is a HIGH possibility drying! Would I only if it 's flavored with it even juicer and tastier as plays. Being sure to coat evenly, including as deep as the needle allows, usually in a.Can! David the Old woodsman, I ’ m glad you liked the article shortly (. Have basted during the cooking session a certain temperature, around 150 degrees of questions that I greatly... Succulent and flavorful cut of meat soaking time vary across the smoking spectrum with people! Of 160-170°F a salt/sugar brine you use your time how to smoke a fresh ham for pulled pork the smoke and incredibly delicious… you. Temperature until it reaches a 140°F internal temperature of the meat learning to. Weber GAS grill ) this past Thanksgiving big or small as you are with! Exploring your site for more detailed brining guide, you can check this, you 'll see a glowing center...

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