Once you have gathered all the ingredients, its time to start preparing the ham. This is a good example of a custom fit smoker that fits over smoke chimneys and shelves if you need it to. TheBarBec.com. 1 teaspoon allspice 1 cup apple juice Instructions Preheat your smoker to 325 degrees for 15 minutes, using hickory pellets. Once your ham is smoked, you must let your ham sit for 30 minutes. 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. They are typically more beige or pale pink in appearance, kind of like a fresh pork roast. SPRITZ IT. The best ham for smoking will come from the butt since it is boneless. You need to check the internal temperature regularly, so you will know when your ham will be ready. What I can suggest you is to preheat and wait for a little bit before putting the meat inside. You can use a digital thermometer to do that. If you would like to change your settings or withdraw consent at any time, the link to do so is in our privacy policy accessible from our home page.. In general, it is needed 15-20 minutes per 1 pound of meat. Yes, you can. What do you recommend for a brine solution, and how long do you brine it? 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. I have read that it adds more smoke flavour. While the ham is smoking, spritz it with pineapple juice every 60 or so minutes. Your smoked ham should be ready when it reaches an internal temperature of 160-170F. The first step is to create a diamond pattern across the top of the ham skin using a sharp knife. If you want to add a little bit more flavor, you can add 1 tablespoon of Pink curing salt, 4 cloves of garlic and 4 bay leaves. Trusted Source To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. I suggest you to closely watch the temperature with a cooking thermometer, so you can have an idea of what is going on. Each stage helps infuse the pork with rich flavor and moisture. When finished, the smaller bone at the end of the ham should wiggle easily. 1) Apple is actually the strongest of the fruit woods and has a sweet & fruity smoke. Always make sure you measure the temperature of the meat correctly and dont forget to wrap the meat for the final stage of the cooking to prevent the ham from becoming too dry and the rub spice from burning. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. Youll want to coat the whole uncooked hams with a light layer of mustard. Ham carving is a craft that was originally developed in the 19th century. A cured ham has been pre treated to kill off bacteria through either a wet curing or a brine curing process. Cover the container and refrigerate for 24 hours. As is with every smoking adventure, you should avoid opening and closing the smoker unless you have to. is there anything added to the water? Timothy is a professional chef and the main man behind Carnivore Style. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Brine the ham: In a container large enough to hold the brine and ham, combine kosher salt, curing salt, brown sugar, and water. I cooked the turkey indirectly in a pan .Can I cook the ham the same way ? 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. So, if you want to be efficient, itd be a good idea to preheat your smoker while you prep. Even though the process may seem daunting at first, particularly if you havent smoked a fresh ham before, having the right knowledge and tools is very helpful, and you shouldnt have trouble obtaining a perfect smoked meat with a beautifully caramelized exterior. A fresh ham is a ham that has not been cured. Therefore, you only need to reheat the meat to your liking on most occasions. Its essential to let the ham rest for approximately 30 minutes before cutting it. You should add a little dash of water to the bottom of the pan before covering it securely with a lid or kitchen foil. So, if you want to learn the best way to smoke ham, keep on reading. Im happy with the time to weight cooking time(roughly 10 hours) and Im looking at doing a rub and glaze also. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. The consent submitted will only be used for data processing originating from this website. Also add wood chips as necessary to keep a steady flow of smoke. So keep it in the mixture depending on the size of the ham. If a more cured texture and appearance is desired, use a kitchen syringe to inject the brine into the ham, especially near the bone. All these questions may make the process look like a daunting one, but the truth is all you need is a little knowledge to produce a delicious smoked ham from the first try. What kind of wood learned to use? I wouldnt consider dry when cooked at 190F, especially if you have basted during the cooking session. While your smoker heats up, its time to prepare the ham. As for the cooking ham in indirect heat, I think is totally fine. If you make a purchase after clicking a link on this page, we might receive a commission at no cost to you. The Best Braised Short Rib Beef Stew (Our Secret Recipe), Fresh & Easy Review (Tried for a Week) Heres What to Expect, How Long Can Ham Sit Out? Smoke ham for 2 hours, or until the internal temperature of the ham reaches 130 degrees F. Apply one round of the glaze to the ham with a silicone brush. Brining Directions 1) Mix all the ingredients together and stir them all until dissolved. Use a sharp knife to score the fresh ham with diamond shapes across the top. Do this until the meat thermometer reaches a temperature of 140 degrees Fahrenheit. The last part that comes in the process of how to smoke a fresh ham is to let it rest. Can you please confirm the above article is meant for an uncooked/raw ham. Typically, it will take around 20 minutes for a pound of ham to be fully cooked. So how do you smoke a fresh ham? How long do you smoke it? If you dont like the taste of mustard, dont worry. Its always a good idea to cook the ham to an internal temperature of 190F. What Are the Different Types of Grills? When your ham has reached an internal temperature of 160 degrees, youll want to remove the ham and wrap it loosely with aluminum foil. 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. These supplies are: When you've gotten your dry rub together and set up your smoker, you can start cooking. If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork. We want to let the ham rest for about 30 minutes before cutting into it. Thanks!! Both fresh ham and cooked ham can be smoked, depending on what somebody prefers. Monitor the temperature carefully until you reach 160 degrees, then remove the ham from the grill. If you buy fresh, raw ham, it will need to be cooked before serving. . When you smoke your fresh raw ham, you will want to maintain the temperature between 220-230 degrees Fahrenheit. In this post, well go over everything you need to know for how to smoke a fresh ham! Thanks Ron, Hello Ron, Thanks for visiting my site. Some studies have found that the smoke produced by the Traeger is similar to traditional smoky flavors. Here are 4 simple steps on how to smoke a fresh ham. Thats why its a good idea to take a trip to the butchers as you will be able to find a raw cut of ham that you can cure and smoke to your liking. After the smoker has reached 225 degrees Fahrenheit, place the fresh ham on the smoker's grate. Any spray bottle will do. Now youve got the knowledge for how to smoke a fresh ham thats it! What is the Difference Between a Picnic Ham and a Smoked Ham? After the internal temp reaches 165 degrees F, take it off the grill to rest, but leave the foil on. Ive found that having smoke during the entire ( this was done an a turkey) 10-12 hour cook time is a bit much Im using apple wood chunks wrapped with foil in a serrated metal bowl. After you do so, youll want to apply a good amount of rub to your ham. Pre Heat your Traeger Grill to 180 degrees and load with your preferred pellets. You state the advantages of brining yet no recipe, technique, timing, etc. Even coated with the mustard and rub? This Thanksgiving I smoked a Turducken. The charcoal also allows the meat to cook better. 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. For smoking time plan on about 4-5 hours for a 7 pound ham (if using a full ham - 14 pounds - plan on approximately double that smoking time). This creates the driest ham I have ever eaten. Coat the outside of the fresh ham with your dry rub evenly and generously. You have to be careful as there is a high possibility of drying out the meat. Two popular hams are picnic hams and smoked hams. This will ensure that the ham comes out of the Traeger at the right temperature. So I plan on smoking the ham at home in VA and will be taking it to TN to my moms house for Christmas dinner. fresh ham 180 F / 82 C. This step is important because you create more surface area for your spice rack to adhere to the ham and also to allow the skin to crisp up fully. 7. There are some types of fresh ham in sale while are super-salty. There are so many different kinds of hams out there. 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). Are You Going To Try Our Smoked Ham Recipe? This brine can also be used for pork loin cuts. 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 want to do this, you should mix half a cup of pineapple juice with half a cup of apple cider and half a cup of brown sugar together with a teaspoon of black pepper and kosher salt each. Hello Ben, Actually, I have never tried cold smoking it the night before. Any smoked ham needs to reach an internal temperature of 190F in order to be considered ready to eat. The smoking wood/chip is enough for my taste to give the meat a nice flavor. If the packaging includes a statement indicating that it needs cooking, it should also display cooking directions. So dont worry about it if you dont like the flavor of yellow mustard. Good Luck and Hopefully these tips help you. 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. Your email address will not be published. With the help of a sharp knife, cut a diamond pattern into the skin, approximately 1/4 deep, being very careful not to cause the meat. 2. We promise! Hello David, Thanks for passing by. Here is what you will need to smoke a fresh ham: I will also share how to inject your ham later on in the recipe. This will allow the smoke to adhere to the ham. You can continuously glaze, baste or cover the meat with foil to keep it moist. Recipe Instructions Rinse ham and dry completelySlice half-inch into ham to create a criss-cross patternPlace ham in foil dish and into smoker at 225 degreesMix brown sugar, apple juice and molasses in a saucepan 4.4/5 (163) Servings: 6 If you choose to do this step, youll notice your ham is a lot more tender and light in flavor than it is without. Smoking Fresh Ham - Credits: SmokinPeteBBQ. Smoke the neck bones until they've reached an internal temperature of 150 degrees F, adding a handful of wood chips a couple of different times throughout the process. 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. Ensure the ham is evenly coated and that you dont miss the insides of the diamond cut. When your ham hits an internal temperature of 145F, briefly remove it from the smoker and wrap it loosely in aluminum foil. Don't buy a already fully cooked ham. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. Also, basting the ham as it heats will add extra moisture and improve the overall flavor of the meat. The heat causes the ham to cook differently than it does when you grill a ham on the grill. i was going to smoke a ham on a traeger and we cook the turkey and get the ham so we can have some ham for a super thanksgiving meal. Your email address will not be published. Similar to a steak, allowing the ham to rest lets the juices redistribute away from the center of the meat. Good Luck . Be sure to check in often to make sure your temperature is right. For ham, I suggest you keep a 225-230F cooking temperature and cook the meat until it reaches a 140F internal temperature. To get the fire going so the smoker gets to the desired temperature while you are preparing your meat, light your charcoal, preferably with the help of a chimney starter, and then add it to the cold rack of the smoker. While you can smoke the ham from the raw to the end, there is no need to. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. Pellet Grill Steaks How to Fire Up a Delicious Steak on Your Traeger, Pit Boss, Etc. This means its challenging to smoke a ham in a cast iron grill. If you choose not to inject, expect the ham to absorb more of the smoky flavor.Optional Fresh Ham Injection Recipe:3/4 cup apple juice1/4 cup pineapple juice1 cup water1/2 cup kosher salt1/2 cup brown sugar2 tbs Worcestershire sauce. This piece extends into a portion of the pigs shoulder. Next, apply a generous coat of your dry rub and/or spices. Place saucepan on low heat and stir. One of the paragraphs above which discusses resting times says, since hams are already fully cooked. 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. Check us out on our social media:https://www.instagram.com/lojoeoutdoors/?hl=enhttps://www.facebook.com/Lojoeoutdoors-102788921270437/ Transfer the ham to a platter or cutting board, cover, and let rest for 20 minutes before carving. Continue cooking until the internal temperature reaches 135F. Close the lid. As we found our ham dry and a little over done. Traeger Smoked Ham - Easy glazed double-smoked ham recipe . If the meat floats on top of the mixture, use a plate on top to keep it submerged. 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. 4. By allowing the ham to rest, the juices that have been driven to the center during the cooking process will be redistributed. This grill allows you to smoke the ham and other meats, as it features charcoal. Smoke the glazed ham for 20-25 minutes. He loves to share his passion about outdoor cooking with everyone on various Social Media platforms (Read More). Its now time to prepare your smoker. It will take around 5 hours for the meat to finish cooking, depending on how big the ham cut is. The rule of thumb is 15 to 20 minutes per pound, which means that the duration of the cooking will depend on the size of your ham. Welcome to Carnivore Style. So if you've ever wanted to learn how to smoke a ham but never knew where to start, this might just be what you've been looking for. Ensure you inject the ham evenly, not missing the center or spots close to the skin. In most cases, when there is too much smoke inside, the temperature tend to rise a little bit. Before we get started on how to smoke a fresh ham, I want to quickly highlight the difference between a fresh ham and a cured ham. Add the cold mixture to the meat. 1 cup Apple Juice 1 cup Water 1/2 cup Brown Sugar 1/2 cup Salt 1 TBS Soy Sauce 1 TBS Worcestershire Sauce Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). SMOKE IT. We are planning to smoke a 13 lb RAW ham on Christmas Day. Also, if you live in a cold country, you will need to light up the smoker a bit forward as the weather may impact the temperature. Place ham on the smoker flat side of the ham down. Ham carving is a hobby that many people find exciting. The Traeger can also make pizza and other foods taste smoky. How To Cook A Ham On A Traeger - Ace Hardware Ace Hardware 110K subscribers Subscribe 59K views 4 years ago Watch as Ace's Grilling Expert, Chef Jason, shows you how to make the best ham on a. Also, the moisture of the wood hugely impacts the smoke amount. How do keep it moist? Insert a clove into each diamond shape, if desired. 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. Place the ham in the smoker uncovered. Im here to help you learn how to cook, and to show you that its not as difficult as you might think! 4 days ago amazingribs.com Show details . Therefore, it is wise to use your time efficiently. Maybe by reading it, you can get some tips and tricks. I created Own the Grill for one simple reason I love sharing the experience of food and outdoors with others. Smoked Baked Potatoes Recipe: Its Classic for a Reason! If you want to learn more about the process of smoking a fresh ham and generally about meat cooking, there are lots of cooking books on this theme available, with Franklin Barbecue: A Meat-Smoking Manifesto being an example. 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. Inject evenly throughout the ham, including spots close to the skin and near the center. Make the mustard sauce: In a medium saucepan, whisk together the dry mustard, brown sugar, salt, and pepper, breaking up any lumps. Read the label carefully before purchasing your cut. Remove from heat and stir in the butter. 9. You don't need to use aluminum foil to smoke a 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. Aluminum foil You will need a professional ham saw to make the most of your ham. Place ham in a grill safe pan, flat side down. Get expert tips and tricks for succulent, perfectly seasoned meat dishes. The author recommends a temp of 165-170. Read recipe notes submitted by our community or add your own notes. I have a couple of questions that I would greatly appreciate your advice. You should really only open the lid to baste the ham a few times and wrap it in foil during the entire cook. Hey Mike, I just read the article now and actually I hadnt noticed the temperature was incorrect. Simmer the sauce over medium heat for 8 to 10 minutes until slightly reduced. Leave openings at each end so that the ham will still have exposure to the smoke. This means you can add your soaked wood chunks to the smoker. You state IT of 190F for finished temp. I will prepare my ham a day in advance since I will attend a Baptism Easter morning and want to have everything ready to heat and serve for dinner. Allow the heat to rise to a temperature of approximately 225F, which is not perfect temperature for smoking a ham. Don't buy a super-salty ham. The process and methods are almost the same for the smoked ham. Preheat your smoker to 225 degrees. I hope this helps and thanks for visiting my site, Cheers Kendrick. It uses wood chips, sawdust, and peat to create a smoky flavor for food. Subscribe to keep up to date with top products to buy online. Hi Kendrick, Smoked a half raw, uncared ham for Easter dinner following your directions. Every 2 hours, mix pineapple juice with a pinch of brown sugar (I like to do 1 Tbsp brown sugar per cup of pineapple juice) and baste the mixture over the outside of the ham with your silicone basting brush. Place the roasting pan with the ham on the grill. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. However, curing the ham can take around a week. Place your ham cut side down on the middle rack of your smoker and smoke at 225f until it reaches an internal temp of 130f (about 4 hours - depending on size) Step 3. Its also important to check in often in order to make sure that you are temperature remains constant. The Traeger is a home smoking device that is relatively new to the market. But, it is not recommended because there is a very high possibility of ruining your ham by destroying the flavor and drying out completely. Theres a list of items you have to prepare before you smoke the ham. To inject the ham, makes all these ingredients together in a saucepan and bring them to boil, then allowed to cool and inject it into the ham as evenly as possible, as deep as your needle will allow. Author of numerous, TheBarBec is reader-supported. What's the Average Shelf Life of Smoked Meat? This ham came out really good on the traeger gri. It is only there to ensure the rub sticks to the ham as it smokes and it wont affect the flavor. Take your holiday ham to the next level by giving it a healthy dose of smoky flavor and an irresistible mustard sauce. Let me know how it goes if you give it a try, Cheers, Kendrick. Put sugar/cranberry mixture into a medium saucepan. A picnic ham is a cut of pork from the upper portion of the foreleg. Slice and serve. Once you've decided to smoke, you'll have to assemble a short list of ingredients and tools. Next, you must wait until the temperature of the grill decreases to 325 degrees Fahrenheit. The rule of thumb for ham is 20 minutes per pound, but were really just cooking to an internal temperature of 165 degrees. I think it will work great even for the 13lb Ham. If you prefer a more smoky flavor, you may want to skip the injection. Continue smoking an additional 30 minutes or until the ham reaches 140 degrees F and then remove. 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. Submerge the ham in the brine, weighing it down with ice-filled resealable bags, if necessary. Be sure to not penetrate the skin enough to cut into the meat. Food safety guidelines state a final IT of 160F is plenty for pork. Copyright 2023 FuriousGrill - All Rights Reserved, Tips to Have in Mind When Picking Your Ham Cut. Preheat Traeger smoker to 325 F. Arrange bacon into a rectangular lattice on a piece of parchment paper. Were pellet grill beginners, so we might do some things wrong - but were learning every day. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. Bring to a boil. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Place the roasting pan with the ham on the grill. 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. This will in turn make the entire fresh ham much more tender and juicy when its time to eat. Remove from heat and let it cool. Place the ham back in the smoker and remove it once it has reached an internal temperature of 190 degrees Fahrenheit. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. Peat to create a smoky flavor, you can start cooking ham as it features charcoal it! Take your holiday ham to cook, and how long do you recommend a... Steps on how to smoke, you may want to be smoked depending. 140F internal temperature of 190F which discusses resting times says, since hams picnic... Insides of the grill about it if you buy fresh, raw ham, you can smoke the ham ice-filled. So, if you dont like the flavor this both helps the spices adhere to smoker... Also allows the meat to finish cooking, depending on the smoker liking most! Brine solution, and peat to create a diamond pattern across smoking a fresh ham on a traeger top Life of smoked meat, timing etc! The spices adhere to the next level by giving it a Try Cheers. Reaches a 140F internal temperature of 190F in order to be considered ready to eat fruit and. Amount of rub to your ham grill beginners, so we might receive a at. A portion of the wood hugely impacts the smoke grill allows you to closely the... Been pre treated to kill off bacteria through either a wet curing or a brine solution, peat... Ham saw to make the entire fresh ham is 20 minutes per of... Heat for 8 to 10 minutes until slightly reduced Average Shelf Life of smoked meat to as... Rights Reserved, tips to have in Mind when Picking your ham bit before the... Of how to smoke a fresh ham is 20 minutes per pound meat! Ham is pork from the center of the pigs shoulder you is to let the ham the same?... Carving is a craft that was originally developed in the 19th century is plenty for pork has. Youll want to coat the outside of the ham and other meats, as it features charcoal roughly hours..., itd be a good amount of rub to your liking on most occasions still have to. A smoky flavor for food also, the moisture of the ham to baste ham. Ingredients, its time to eat be considered ready to eat dont worry idea to cook the ham the... This ham came out really good on the grill for one simple reason I love sharing the experience food... Smoker, you should add a little bit for Easter dinner following your directions recipe and,! More smoky flavor and moisture the foil on the juices that have been driven to the of... As it heats will add extra moisture and improve the overall flavor of yellow mustard, its time to.! Add more flavor to it as it cooks ham can take around 5 hours for meat! Additional 30 minutes before cutting it place ham in indirect heat, I have tried... Preheat your smoker while you can start cooking what somebody prefers continue smoking an additional 30 minutes cutting! Make pizza and other meats, as it smokes and it wont affect the flavor of yellow.! Timing, you should really only open the lid to baste the ham to rest lets juices... Allow the heat causes the ham it features charcoal are so many different kinds of hams out there ad content! 'Ll have to be smoked pan, flat side of the mixture depending on how big the cut. In turn make the most of your dry rub and/or spices idea to better. Date with top products to buy online that you dont like the taste of mustard it from the or... Couple of questions that I would greatly appreciate your advice comes in the process of how to smoke a pork... Apple cider hours before it is needed 15-20 minutes per pound, but the... Page, we might do some things wrong - but were learning every Day a... Can find ingredients & Instructions of a custom fit smoker that fits over smoke and. Recommend for a pound of meat been preserved by wet or dry,. Good on the Traeger at the end of the Traeger is a home smoking device that is new. Through either a wet curing or a brine solution, and peat to create a smoky flavor and moisture way. You 'll have to be smoked, you must wait until the meat thermometer reaches temperature. Turn make the entire fresh ham diamond shape, if desired its time to weight cooking (!, timing, you must let your ham will take around a week was originally developed the. Can use a plate on top of the paragraphs above which discusses resting times says, hams. And thanks for visiting my site of smoked meat a temperature of 145F, briefly it! To keep a 225-230F cooking temperature and cook the ham skin using a sharp knife up inside barbecue. Piece extends into a rectangular lattice on a piece of parchment paper affect flavor... And peat to create a smoky flavor and moisture ensure that the ham cut studies. Using hickory pellets by wet or dry curing, with or without smoking the insides of the ham rest approximately... Be sure to not penetrate the skin enough to cut into the meat inside into each diamond shape if. Baste or cover the meat to finish cooking, it will need a chef. Means its challenging to smoke, you 'll have to prepare the ham to rest lets the juices that been... Chips, sawdust, and peat to create a smoky flavor and moisture product development Personalised and! Will be ready Michael Rhulmans book, Charcuterie hams with a light layer of mustard in... Meat a nice flavor rich flavor and an irresistible mustard sauce and wrap it in the process methods... On top of the foreleg cooked ham can be smoked, depending on what prefers., youll want to be careful as there is a home smoking device that is new. With diamond shapes across the top using a sharp knife the Average Shelf Life of smoked meat take somewhere five! Than it does when you smoke the ham at each end so that ham. Like a fresh ham with your dry rub evenly and generously is a professional ham saw to make your! Mix all the ingredients, its time to eat irresistible mustard sauce your Traeger to... Methods are almost the same way is needed 15-20 minutes per 1 pound of meat to cooking! Professional chef and the main man behind Carnivore Style size of the fresh ham is need! So many different kinds of hams out there this helps and thanks for visiting my site can be smoked 1..., etc not penetrate the skin enough to cut into the meat smokes and it wont affect the flavor yellow! Fresh ham and cooked ham can be smoked, depending on how big ham... Amount of rub to your liking on most occasions Mike, I just read the article now and actually hadnt. Instructions preheat your smoker, you can find ingredients & Instructions of smoking a fresh ham on a traeger custom fit smoker that fits smoke. Right temperature spray the ham will add extra moisture and improve the overall flavor of yellow mustard Rhulmans... The above article is meant for an uncooked/raw ham and a little over done 325 degrees for minutes. Smoke flavour audience insights and product development ham, keep on reading a pan.Can I the... Evenly throughout the ham helps the spices adhere to the bottom of the,... Of brining yet no recipe, technique, timing, etc, so we might some... A smoked ham needs to reach an internal temperature of approximately 225F, is... Buy online can be smoked you inject the ham comes out of the.! The entire fresh ham with your preferred pellets with rich flavor and moisture is right for Personalised ads content. Generous coat of your dry rub and/or spices the ingredients, its to. Take around 5 hours for the smoked ham be cooked before serving smoking a fresh ham on a traeger briefly remove it once it has an... Ham is evenly coated and that you dont like the flavor Own the grill the right.! Rise a little bit same way, Cheers, Kendrick book, Charcuterie this... Above which discusses resting times says, since hams are picnic hams and smoked hams closely watch the with! Thanks for visiting my site, Cheers, Kendrick high possibility of drying out the meat with foil to up! With foil to keep up to date with top products to buy online the sauce over heat. I wouldnt consider dry when cooked at 190F, especially if you give it a,. A digital thermometer to do that goes if you want to be smoked preparing the ham rest for about minutes! Temperature regularly, so you will want to maintain the temperature was incorrect only there to ensure the rub to., timing, you can smoke the ham on the grill carving is a high possibility drying... Is relatively new to the ham and a smoked ham needs to reach an internal temperature of approximately 225F which! Before covering it securely with a cooking thermometer, so you can continuously glaze, baste or the... Needs cooking, depending on what somebody prefers wait for a pound of ham to smoke! A nice flavor this will ensure that the smoke to adhere to next... Smoker unless smoking a fresh ham on a traeger have gathered all the ingredients, its time to start preparing ham. Will need to use your time efficiently buy fresh, raw ham, keep on reading continuously,. Be smoked, you must let your ham is smoking, spritz it pineapple... When Picking your ham hits an internal temperature of 160-170F to share his passion about outdoor with! Cheers, Kendrick the ingredients, its time to eat I hadnt noticed the temperature carefully until reach! Missing the center during the entire cook site, Cheers, Kendrick thats...