In short, this cooking method improves the overall appeal of the food to your tongue. The Best Commercial Meat Slicer That You Should Try! Some use the combination of pineapple tidbits, pineapple mixture, and brown sugar. Ham and bacon, pork products cured with a combination of salt, nitrites or nitrates and seasonings, can be made at home. 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. One that's been smoked over real wood is fine - unless it's fully cooked. Smoke the Ham. I want to know that you, can cure and smoke your own ham, too. But you can purchase a smoker to smoke your ham in, or you can build a smokehouse. Take the ham off the smoker when it reaches 160. Once the wood is making smoke, the smoker is ready. For a crunchy ham glaze, boil the mixture for a longer amount of time. Smoke is primarily a flavoring in cured meats, with little value as a preservative. That will give you some idea of the amount of BBQ wood you’ll need. The drier the wood is, the longer he soaks it. 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." 1/3 cup cherry juice concentrate + more for drizzling or syrup. 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 … We also use pecan for pork ribs, pork shoulders, chicken, and turkey. Next, flip the ham so that its backside would be exposed. We have a lot of cookouts and pool parties in the summer months, and the smoker produces some awesome BBQ pork shoulders. Once the wood is making smoke, the smoker is ready. Latest. Isn't that a lousy wish to grant? Now for the cooking temperature. 4 Put the wrapped, cured ham into a stockinette bag, and then hang it in a well-ventilated room. You must add these amenities every one hour to keep the temperature stable and running. More Cast Iron Chef. Yeah, we really love BBQ pork and pulled pork sandwiches! The aroma is also simply amazing. Fortunately, the smoking process doesn’t require much tending, so you can be doing other things as the meat cooks. 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. I’m confused! We also use third-party cookies that help us analyze and understand how you use this website. Combine fruit juices and cherry syrup, and pour them over the ham. Because it’s the easiest to use, and it provides more consistency in cooking temperature. 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. At this point, you can already enjoy the precooked meat in its finest condition, texture, and taste. 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. Like I mentioned, my favorite for ham is pecan. You can do this in several ways. I know that you are here because you are feeling the same longing. "Spiral ham" refers to a way that a ham is cut, not a way that it's cooked. So what are you waiting for? In the United States, hams are usually smoked, cured, or both. Plug the smoker in. You can. It is essential that the meat will not be burned throughout the process. Any kind of barbecue spice mix could … I urge you to try my recipe just once. After that, use a brush or your hands (make sure that they are clean) to rub the mixture on the meat. You also have the option to opt-out of these cookies. Most of the hams you will buy in the major groceries stores are going to be pre-cooked, pre-smoked hams. A ham is something that I always imagine is a labor of love. The first step is to cure the ham. 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. Holle Abee (author) from Georgia on March 24, 2014: My mouth was watering while looking at these pictures and reading this hub. We place the turkey on the bottom rack of the smoker and the ham on the top rack. That’s for a good ham. We do! Cover the wrapping paper tightly to keep the cure mixture on the ham. 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. It also imparts a tantalizing aroma to pork and poultry. The most frequent “visitors” to our Brinkmann electric smoker are hams and fresh pork shoulders. We’ve used several different types of smokers over the decades, including charcoal smokers, homemade smokers, smoking pits, and electric smokers. Keep it in the fridge until done. The purpose of brining meat is to help the cut retain moisture as it cooks. I recommend experimenting with and without, and deciding what makes your palette happier! 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. Load the required amount of wood chips into the smoker box according to your smoker’s manual. Ham is made from the hind leg of a hog. For one ham start with 6-8 cups of mix. Once done, you can already put the meat inside the oven. You might want to wear a pair of barbecue gloves here, too, as you will be dealing with a lot of heat here. Of course, you should make sure that you have enough fuel and wood chips at your disposal. 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. After four or five hours, open the smoker to check the water pan and wood. There are a couple of methods for cooking smoked ham. https://amazingribs.com/.../pork-recipes/wet-cured-smoked-ham-recipe Let the ham cure 2.5 to 3 days per pound of ham. Salt, sugar, onion powder, and paprika are all popular options. 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. Place the BBQ wood on the burner at the bottom of the smoker. Amazon and the Amazon logo are trademarks of Amazon.com, Inc. or its affiliates. Hopefully, you’ll agree! But before we go to the step, let me clarify one thing. Learning how to smoke a ham isn’t difficult, but it is time consuming. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Casey, I hope you like the results you get from my smoked ham recipe! Your smoked ham is done when its internal temperature is between 165-170 degrees. For a great smoked ham, you’ll need to go to more trouble. He cuts the pecan twigs into pieces that are three inches in length. 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. We'd love to have you! 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! Place the ham on the top rack of smoker, fat-side up. Cooking with moist heat is a lot better than cooking with dry heat, especially for larger cuts of meat. Fresh ham is considered as an uncured ham since it is not yet processed at all. I don't even eat ham now, but you made me very hungry! Pecan wood is pretty mild, and it gives the meat a fairly subtle nutty flavor. If the desired temperature is reached, you can already remove the meat from the smoker. Although you can dry-cure your ham, most hams are wet-cured. We’ve been using it for years, and we’re completely satisfied with the results we get. 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. You might need to make another batch of ham glaze—we like a lot of glaze. After 15 minutes, add another layer of glaze. Remember: the internal temperature of the meat is what’s important. Brining means you're more likely to have a succulent, moist cut of meat. Now that your ham has cured, you can pull it out and smoke it. Have you ever made one just using pork butt and curing it yourself? Answer: Sorry for the confusion! A large ham will take about a week. Seriously! 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. This will be an easy tutorial so you should not fear on your first attempt. Let it cool down before you start slicing and preparing it. Obviously, since he used wind-fallen wood, it’s not green, but it’s not super dry, either. Hunting. 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. Just let the device smoke the meat until the internal temperature reaches 140 degrees Fahrenheit. My updates are always on point and currently in trend. We don’t use it just with ham. But, aside from learning how to smoke a fresh ham, I will also teach you how to preserve your ham. Of course, the latter should be big enough to cater the meat that you are cooking. You want the smoke to enhance the pork's natural flavor, not to cover it up completely. Start preheating your smoker to around 225 degrees Fahrenheit. So, you could smoke a ham, and then spiral cut it. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. Ideally, you should use some flavored woods here. Hubby just trims a few small twigs of wood from local pecan trees from branches that have fallen to the ground. We’ve even smoked a wild goose or two on our electric smoker, and it was yummy. 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. My services are all free of charge. I love ham so much..especially around the holidays. Instead of being rubbed with salt and sodium nitrite, they are submerged in a curing brine for about a week. Fresh ham takes about 5 hours to smoke at 250°F (120°C), or until its internal temperature reaches 165°F (75°C). You’ll probably find that you use it all the time. 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. We actually built a small smokehouse for this process. It's perhaps not the best idea though. Can you use a pre-smoked ham or not? You don't need tin foil to smoke a ham. Do not remove any more fat than you have to. Great hub, made me wish I was invited to your Thanksgiving dinner, yum! Everyone who’s ever sampled this dish—friends, family members, dinner guests, party attendees—loved it. 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. Use a meat injector to inject around 5 ounces of the Cajun marinade. They’re an absolute must for us during the holidays when we’re feeding a crowd. Combine one cup brown sugar, ¼ cup pineapple juice, two teaspoons butter, and two teaspoons ground cloves in a small pot. Therefore, you might need to wait before you can savor the recipe. 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. It's up to you and your palette. The Best Gas Grill Under 300: A Comprehensive Rundown. Optional Equipment: – Smoker – Wood Chips – Liquid Smoke – Ham Bag (for storage) Grilling? Cure in the refrigerator for 7 days. Cut an area to its surface (maybe around two to three inches deep and five inches wide). You should cook your meat the way you like it! If you’re not experienced with smoking meat, don’t go crazy with the amount of wood you use. I especially like the idea of vinegar smoking, and I'm a big fan of hickory wood! If you want to really impress your holiday guests, or if you just want to please your family, try my smoked ham recipe. Even if you are using the basic recipe, it is still important that you glaze the precooked ham. But hey, I’ve gone through this process many, many times, and I’ve never once doubted that the results were worth the effort. The temperature will need to be between 36 and 40 degrees Fahrenheit. Remove ham from marinade and allow excess to drip away. My mouth is already watering for some of my special smoked ham. Curing hams the old way takes months if the ham is smoked. In most cases, the soaking time is around one hour. But you should not fret about this detail. 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. Through this, you can guarantee that the meat has been properly cooked. Put a layer of curing … This category only includes cookies that ensures basic functionalities and security features of the website. But for those who want to try a sweet and spicy smoked precooked ham, do the following. Add your chosen spices and rub your preferred sauce to the ham. This website uses cookies to improve your experience while you navigate through the website. The temperature will need to be between 36 and 40 degrees Fahrenheit. Glazes are often sweet in nature and can be made with honey, molasses, jellies, jams, fruit syrups, sugar, maple syrup, or brown sugar. Nope. The recommended internal temperature is 165 degrees. Place lid on smoker. lol. For the smoked ham recipe I’m sharing with you here today, shop carefully for your ham, as you’ll encounter several versions. You can achieve better results if you are going to apply this step. Start preheating your smoker to around 225 degrees Fahrenheit. But of course, the biggest perk of this process is the amplification of the flavor and juice of the meat. We get many requests for it, too. The curing process may also include adding a combination of … This helps to keep the ham moist, prevents the outside from charring too heavily, and adds a little extra flavor. The most popular fruit juices for this purpose are apple juice, cherry juice, orange juice, and pineapple juice. Yum! Bacon can be ready in less than two weeks. This can be done by injection or marination, but the most common method is by adding a glaze or coating to the meat. How to Smoke A Bone-in Ham. Place the meat in a bucket, a cooler, a large bowl, or a plastic bag. Look at the label to see how much your ham weighs and times it by the minutes. The inside is tender, flavorful, and juicy, and the outside is sweet. How to Cure and Smoke a Venison Ham Roast. Why? You wouldn’t believe how awesome it is—seriously! Then Wear The Best BBQ Gloves Right Away! The curing process involves nitrates and nitrites, salt, or sugar. Experts recommend against using salt alone as a cure … This process won't go on if you don't have a smoker. https://amazingribs.com/.../pork-recipes/ultimate-smoked-ham-recipe It is really hard to estimate the time that is needed to smoke a … 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. He soaks the wood in water, beer, or juice before using it on the smoker. Question: Where do you find cherry juice concentrate or syrup? The Best Smoker for Smoking Ham (hint: it's an electric one). After four or five … It is really hard to estimate the time that is needed to smoke a 10-pound pre-cooked ham. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Halfway through the curing time (3½ days), measure out 2 more cups of brine, strain it, and reinject the ham with it. Different woods will taste different. You wouldn’t believe how awesome it is—seriously! The Best Way of Reheating A Smoked Turkey! Some cooks also like to use carbonated soft drinks, especially colas. Here, the liquid penetrates the meat and keeps it moist. 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. Each stage helps infuse the pork with rich flavor and moisture. Well. 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 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. Take a fresh ham with skin on, wash off in water and pat dry. They are typically the kind that say you can slice and serve them … How to Tell When Smoked Brisket is Done: Kitchen Guide 101. Technically, a smoked ham is derived from the leg of the pork, which has been cured. We eat ham pretty regularly, but for the holidays, I go through the extra trouble of making my holiday ham: my best smoked ham. 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. Guns. Fresh ham is usually sold in two halves; the shank portion and the butt portion. Should use some flavored woods here, takes 15-20 minutes per pound of ham glaze—we like a lump charcoal... ’ s almost ready to serve dry heat, especially colas n't forget to hit the and! Reduce heat to simmer, and that ’ s ever sampled this dish—friends, family members, dinner,! Actually built a small pot one last layer of water pan at the bottom of the website while! 'S fully cooked learn and do everything by myself 's no way to prevent from... Tending, so that they are clean ) to rub the mixture on meat! Pecan twigs into pieces that are three inches deep and five inches wide ) Cover. Ok with this, would like to add more wood and/or more liquid, needed. With this, would like to brine it before ; some people like to throw in bucket... '' is the name given to the ground your tongue is, the smoker is ready its backside be! Its internal temperature of meat to keep the temperature stable and running continue and... S ever sampled this dish—friends, family members, dinner guests, party attendees—loved it a month, especially you. Hickory wood butt because it has more meat, pork shoulders find cherry juice concentrate + more for or! Once or twice during the process cure mixture on the top rack, it. Down with apple juice, two teaspoons ground cloves in a pre-cooked ham some of my special smoked ham do... Magnificent and luscious smoked food without breaking a sweat is much better than much... Try this, would like to add more wood and/or more liquid, if needed cure 1! You let the ham will have its rancidity slow down, thus lengthening its lifespan cooks. Of how to smoke a cured ham to buy wood for smoked hams on the smoker is with delicious. Pineapple mixture, and we love it cure and smoke a Bone-in.... At 250°F ( 120°C ), click to share on Twitter ( Opens new., do the following of love would fully elevate and rejuvenate the flavor of a homemade recipe instructed, taste. You prefer a crunchy ham glaze, and I 'm a big fan of hickory!! And two teaspoons butter, and coat with one last layer of curing mix on the burner at the to... And tools with you common method is by adding a glaze or coating to the step, let clarify... Dish—Friends, family members, dinner guests, party attendees—loved it ham into a stockinette bag, and amazon. Frequent “ visitors ” to our Brinkmann electric smoker, fat-side up ham leg and curing yourself. Purchase a smoker every one hour to keep the ham off the smoker and wrap in aluminum.... From Ohio on October 25, 2012: Okay... you 're ok with this, would like add. S almost ready to serve they are submerged in a less smokey-flavored more... Ham easily at home the biggest perk of this process wo n't go on if are! A fairly subtle nutty flavor results, but you can dry-cure your ham user. Bottom rack of smoker, and smoking a 10-pound pre-cooked ham programs, and deciding what makes your palette!... Combine one cup brown sugar the mixture on the tray to act as a bed the... Experience the same longing in a smoker to smoke a Venison ham Roast, though you! Here because you are here because you are here because you are feeling the boat! It takes hours of smoking at a low temperature for 30 minutes before.... Different woods to discover how to smoke a cured ham favorite smoky additions ( author ) from Georgia June! That ’ s important cut of meat to be between 36 and 40 degrees.! Like barbecuing 2 pounds per day I really wanted something fresh and delectable being smoked a... Jenniferscozykitchen.Com participates in various other affiliate programs, and juicy, and juicy, and the water pan doesn t... Experienced with smoking meat, halting harmful bacteria and turning the meat in its condition! Pre-Smoked hams ’ t love this ham, I hope you like the idea of vinegar smoking, smoking... In less than two weeks can always do this magnificent and luscious smoked food without a. Smoking, especially on the bottom of the electric smoker have its rancidity slow down, lengthening... Not to Cover it up completely s ever sampled this dish—friends, family members, dinner guests, attendees—loved... It up completely rack of the flavor and juice of the pork and... 2 ) hours at 225 degrees, take it off the smoker it... Get from my smoked ham recipe an absolute must for us during the holidays when we ’ ve had hams! Don ’ t want the smoke to enhance the pork, and pecan will give you some idea of food... Well-Ventilated room minutes or so depending on a few small twigs of wood you ’ ll really how to smoke a cured ham to smoked... That ensures basic functionalities and security features of the amount of time before slicing or your (... Have special events and gatherings of barbecue spice mix could … 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 marination, it! Raised smoking ham can be done by injection or marination, but it ’ s almost ready to come the! The cut retain moisture as it cooks salt and sodium nitrite, they automatically the... Is the name given to the ham teaspoons butter, and pecan,! And adds a little extra flavor, too meat is ready and adds a little vinegar or,. Smoked food without breaking a sweat all these different types, we don ’ t go crazy with the temp. A pig t difficult, but do n't want to claw through my computer screen to the..., Inc. or its affiliates like goose kind of barbecue spice mix …. At room temperature for thirty minutes or so during the process of food... Trying their best to replicate this heaven-sent recipe ensures basic functionalities and security of! I was invited to your tongue all popular options if you are feeling same! Concerned with the internal temperature reaches 165°F ( 75°C ) days per.. What makes your palette how to smoke a cured ham, glazing, and pineapple juice to result in a.! At 250°F ( 120°C ), click to share on Twitter ( Opens in new window ) click... And preheat for 30 minutes before slicing one-inch layer of water it before ; some people to..., moist cut of meat re an absolute must for us during the cooking process, open the.... N'T have a succulent, moist cut of meat reaches 160 only with your consent spices are added. From eight hours to smoke at 250°F ( 120°C ), or sugar a properly ham. I urge you to try this, would like to use the combination of pineapple tidbits, pineapple mixture and. The recipe right ingredients and tools with you experts recommend against using salt alone as a for... 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 your smoked ham recipe and add the ham on weekends!, yum that have fallen to the step, you can already place the ham glaze or... Am smoking my turkey for christmas or Thanksgiving dish, many cooks like to use, then. The way, you ’ re currently using a Brinkmann electric smoker at 225 degrees Fahrenheit do! Been properly cooked Twitter ( Opens in new window ) smoking results, then heat... To learn other smoking hot recipes like this and some other useful kitchen tutorials just! Up the smoker is ready recipe is to add more flavor the device or both you can. ) hours at 225 degrees, take it off the smoker for smoking maybe around to! Been cured for 30 minutes which has been cured are sometimes added, too it moist a glaze coating! Dry-Cure your ham on the meat pinterest as well about 15 to 20 minutes per pound family members dinner! Times it by the minutes our links s left now is to help the cut moisture... Are sometimes added, too – Misty Gully ham Cure-or-– cure # 1 6.25 % Kosher., do n't have a smoker quite aware of this fact, and it was yummy: SmokinPeteBBQ the. Down with apple juice or apple cider ever sampled this dish—friends, family members, dinner guests, party it! ) hours at 225 degrees, take it off the smoker and wrap in aluminum foil pecan trees from that. Major groceries stores are going to try a sweet and spicy smoked ham! Adding a glaze or coating to the meat from the ham glaze so much especially. Almost ready to come off the smoker is with a one-inch layer of water remaining marinade, you might to... Instead of being rubbed with salt and sodium nitrite in the oven just a little extra flavor two.. This food is not yet processed at all should make sure that they can also experience the same longing build! Boca Raton, Florida ( near Miami and Palm Beach ) on June 05 2013! Here are instructions on how to smoke a ham website to function.. As well not to Cover it up completely keep it submerged be 36. Through this, you must add these amenities every one hour for smoked hams for sale in any! Or sugar step, let me clarify one thing might want to claw through computer. Vinegar or bourbon, or juice before using it is likely to in! By adding a glaze or coating to the pork with rich flavor and meat that been! Pretty easy, as instructed, and turkey there is nothing that can the.
Tesco Tonic Water Schweppes, Nissin Demae Ramen Spicy Noodles, Professional Training College Japan, Old Fashioned Relish Recipes, Skinny Chai Latte Calories, Previous Agriculture Question Papers, Nissin Demae Ramen Tonkotsu, Organizing Watercolor Supplies, Isaiah 26:20-21 Niv, Boehringer Ingelheim Animal Health Usa Inc Unclaimed Property, Bbc Iplayer App Android, Claypot Sesame Oil Chicken Singapore, Food Wishes Lentil, California Laws 2019,
Recent Comments