how to smoke a fresh ham for pulled pork

29 dez how to smoke a fresh ham for pulled pork

We like the addition of liquid smoke, since most hams arrive smoked. Place the ham on the grill grates and shut the lid. You don't need to use aluminum foil to smoke a ham. For a large fresh ham like this, you'll want to rest it for half an hour to a full hour before digging in. So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. Hello Sarah, I can confirm that this guide is for fresh, raw ham. With your smoker preheating, it's time for you to get the ham ready. I highly recommend using one.​. Don't buy a already fully cooked ham. Brining Directions 1) Mix all the ingredients together and stir them all until dissolved. 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). This will be my first attempt at smoking a ham and I find your instructions very helpful. Brining your cut will make it even juicer and tastier as brine plays an important role in retaining moisture as the meat cooks. It can pair really well with Pork Ham, so if you prefer, you can give it a try. 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 … The shank usually contains a bone while the rump is sold boneless. 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. Once your ham has reached 190 degrees F, take it off the grill but don't remove the tinfoil. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. As for your questions, you should have in mind that brining is Optional. After that, you can take it off. A very large ham can take up to one week to get fully cured. Now mix up your spices and apply generously, making sure to coat evenly, including deep into the diamond pattern. 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. Can you please confirm the above article is meant for an uncooked/raw ham. Close the lid and let the heat rise and smoke build. Now it's safe to go ahead and add your soaked wood chunks. Cook 1.5 to 2 hours per pound you cook. 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. 1 tbsp salt. This lets the meat fibers relax and become more tender, as well as retain more juices that would otherwise be lost while cutting it. How do you keep it moist? Sir Kendrick, You have provided so very much great information, thank you. 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. A lot of people use this recipe for fresh ham: Ingredients (For Half Fresh Ham. 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. Hello Andy, I think that the salt/sugar brine you use for turkeys and chicken can also be used for brining the ham. NB Preheating your smoker while you prepare your ham is an excellent way to do just that. How long do you smoke a fresh ham? In general, it is needed 15-20 minutes per 1 pound of meat. You can read them for reference. The process and methods are almost the same for the smoked ham. Thanks for the heads-up. It should take about 15 to 20 minutes per pound to fully cook a raw ham. Get it in the Smoker! You can use the thermometer to see if the temperature is more than recommended. 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. Maybe by reading it, you can get some tips and tricks. Next, if I am smoking to preserve the ham or Venison ham, do i salt it down prior to pasting it and how long and at what tempature do I smoke it to achieve the longest lasting preserved meat possible? This type of ham is already cooked/smoked and you cannot smoke it anymore. 1 tbsp ground pepper. Please, have in mind that you should cure/brine the pork ham only if it’s fresh and not partly cooked or previously brined. What kind of wood do you use? Hey, would you suggest cold smoking it the night before? Pork shoulder is probably the most succulent and flavorful cut of pork. 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. If you're like me, you and your smoker are now ready for a whole new world of recipes. If you are cooking Whole, Double the Ingredients). I explain in detail all the process you should follow. Heat the smoker to a temperature range between 200 and 235 degrees F. Step 3 Place the pork shoulder into the smoker. Probably would make a killer sammich, but with a different flavor than the shoulder. Thank you. 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. I personally prefer to use Hickory, since it has a slightly bacon-flavor, enhancing the meat flavors even more. Have you ever tried that? Add your chosen spices and rub your preferred sauce to the ham. 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. I have actually written a full guide on how to make pulled pork at home. You state the advantages of brining yet no recipe, technique, timing, etc. 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. It is a raw pork product that needs to be cooked before consuming. 1 tbsp paprika. Let it sit on the smoker for another half hour if you do this so that it forms an extra crispy crust on top of all the caramelization that's already happened. Take a sharp knife and cut a diamond pattern into the skin and fat (generally about 1/4" deep), taking care to make sure you don't cut the meat. Brine for one and a half hours per pound (14 lb ham = 21 hours). Tip: An easy and clean way to light your charcoal is to use a charcoal chimney starter. Similarly, you may be able to find a bone-in fresh ham, but it is usually sold boneless and trussed. 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. Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). I hope you enjoy it, Cheers, Kendrick. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. Then once it hits 160 I wrap in aluminum foil and return to the smoker. The cut of meat called ham refers to the hind leg of a pig. 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. Half fresh ham: A fresh ham comes from the rear leg of the pig. One of the paragraphs above which discusses resting times says, “since hams are already fully cooked. Remove the ham from … Is there anything I need to change from your suggestions? The smoking wood/chip is enough for my taste to give the meat a nice flavor. Save this recipe in your Cave Tools BBQ app or download other recipes from the community recipes exchange! After a few minutes, the coals will have ashed over on top and you'll see a glowing red center. Good Luck . To cook these, preheat your smoker, then add the smoking wood. 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. Preheating your smoker while you prepare your ham is an excellent way to do just that. You can read a very detailed guide about ham brining which I read eveytime I need to remind any detail: Ham Brining 101 Hope it helps, Cheers, Kendrick. 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. This is to prevent the outside from burning as it cooks for the last hour or two. As for the cooking ham in indirect heat, I think is totally fine. Choose a size you feel comfortable with and will fit on your grill. Let the fire get going (this will take a few minutes), after which you can toss on your wood and fill the water tank, as well as place on the grate. 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. When the smoke starts to roll, it's time to position the meat on the cooking grate. As for the above statement I wrote to inform readers that if they are using an already or pre-cooked/smoked ham and cooking it again, then they can also leave it to rest for a while in order for the heat to distribute evenly. 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. Join the discussion today. You should read the meat label to know better. Apply a coat of yellow mustard, being sure to get it into the cuts you just made. Arrange the ham on top of the grill grate and set the timer for 1.5 hours. Your smoked ham should be ready when it reaches an internal temperature of 160-170°F. 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. Press them in for good measure, then head outside to start cooking. 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. After a few minutes, the coals will have ashed over on top and you'll see a glowing red center. I’ve made pulled pork before, and it has taken up to 18 hours to get it up to temperature. 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. Remove the pork from the smoker when it reaches 155 degrees. Our meat has not been cooked and came directly from the butcher. Kendrick If I decided to Brine …How long would I ? You can check this, this & this guide for more detailed instructions and other things to have in mind. If the meat floats on top of the mixture, use a plate on top to keep it submerged. 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. Thanks! You should read the meat label to know better. After that, rub in your spices using as much of the mixture as needed, rubbing it all over the ham to insure total coverage. How much water? There are some types of fresh ham in sale while are super-salty. Just make sure your smoker stays at the range of 220-230°F. Place in the refrigerator. I’ve found that having smoke during the entire ( this was done an a turkey) 10-12 hour cook time is a bit much I’m using apple wood chunks wrapped with foil in a serrated metal bowl. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. A ham roast is made from an uncured or unpreserved leg of pork. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. Method 2: Smoking an Uncured Ham . 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. I’m planning on using a 5-6 lb fresh ham, how long should that take? That’s a bit high. I plan to smoke a fresh ham for Easter. 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. Hopefully this works, Cheers, Kendrick. The slow cooking process is going to give your ham that juicy smokey meat and caramelized exterior that will have people trying to tear into it with their bare hands caveman-style. There are a lot of ways to eat pork but very few can compare with the delicious taste and texture of a smoked fresh ham. There are a lot of factors that impact the smoke and the smoke flavor to the meat. 1) Apple is actually the strongest of the fruit woods and has a sweet & fruity smoke. Otherwise, it turned out well. Hams are one of the easiest things to smoke and incredibly delicious… when you do it the right way. With your ham fully seasoned, place it on the grates and close the lid of the smoker. Should I stop when the ham hits 160 and take it to 190 once getting ready to eat? But they are nothing like a slow-smoked ham. Do you need a rub or a brine? Yes, you can. What I can suggest you is to preheat and wait for a little bit before putting the meat inside. 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. 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. 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. It will take around 5 hours for the meat to finish cooking, depending on how big the ham cut is. Place in roasting or glass pan covered. I think a ham will pull apart easily once you get it past 170 or so. What do you recommend for a brine solution, and how long do you brine it? Thank you and looking forward to exploring your site for more recipes! I hope this helps and thanks for visiting my site, Cheers Kendrick. When it’s cured, it’s simply called a ham, but when it is raw and unprocessed it is called a fresh ham. Return to the grill and continue to monitor the temperature until it reaches 190 degrees. Hope it helps and Good Luck. Another factor that impacts the smoke amount is the type of wood. 2 questions: 1) What are your thoughts using apple pellets for my Traeger and 2) Can you share the specifics of your glaze recipe? Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. As for preserving the meat, I recommend a 160°F for Fresh Ham if you are planning to preserve it. Thank you for your great guide. Add the cold mixture to the meat. Well, different woods will taste different. Fresh ham is considered as an uncured ham since it is not yet processed at all. Good Luck and Thanks for visiting my site . Some people like to brine their fresh ham before smoking, some other don't. Brining and curing a fresh ham is totally an optional step to this recipe. 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. So I plan on smoking the ham at home in VA and will be taking it to TN to my mom’s house for Christmas dinner. Good Luck . What guidance can you provide about these parameters? You can work with any cut you want. So keep it in the mixture depending on the size of the ham. As soon as I finish it, I will link it in the article, so the readers can easily access it. How should I best store and reheat my ham to preserve as much juiciness as possible? Hello James, I’m glad you liked the article. 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. Just an opinion! While the mustard will impart some flavor, the reason you're actually doing this is to help your rub cling as much as possible to ham. These supplies are: When you've gotten your dry rub together and set up your smoker, you can start cooking. We started with the essential flavors of ham—brown sugar and salt. Smoke the shoulder for 1 1/2 hours for each pound of meat. When you buy through links on our site, we may earn an affiliate commission. Hello Jeremy, I recommend to first fully cook it and then reheat it when you need it. 1. Make sure you have a steady amount of smoke at all times, adding more damp wood when required. 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. For a good spice rub recipe, you can try this: Note: Additionally, when using this rub, make sure to apply a coating of yellow mustard to the outside of the ham. 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) 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. You need to try this recipe out! While the mustard will impart some flavor, the reason you're actually doing this is to help your rub cling as much as possible to ham. It may have seemed daunting at first, but now you can see that it really is something that you can master with just a little practice and patience. And in the case of smoking a ham, size really doesn't matter. Whenever you finish cooking meat, you always want to let it sit at room temperature to rest before serving it. A ham starts as a pork loin. Personally, I soak mine overnight simply to remove an extra step the next morning when I start prepping everything. 2. Yes, you can try and do that. 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. Kendrick is an outdoor cooking enthusiast, currently living in Kansas. I followed your instructions on smoking fresh ham and the results were fantastic (I put Rosemary in the water also) . Again, read the label carefully before picking. Also, the use of a rub on a brined ham isn’t addressed. Add the cold mixture to the meat. Add more water if the mixture seems too thick. We are planning to smoke a 13 lb RAW ham on Christmas Day. Next take the yellow mustard and coat the entire ham. 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. The wood usually releases a lot of smoke at the beginning and then it ‘settles down’. This creates more surface area for the spice rub to cling to, as well as help the skin to crisp up better. Good Luck and Hopefully these tips help you. I hope that you enjoyed this recipe, and I hope it's helped you feel confident to explore and innovate your own recipes. If the ham is labeled as “fresh,” they’re not referring to the fact that it has never been frozen. One more question: I was wondering if we can smoke longer and make it more like a pulled pork? Fresh ham takes about 5 hours to smoke at 250°F (120°C), or until its internal temperature reaches 165°F (75°C). 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. 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. If you decide to use it, mix all the ingredients together in a saucepan and bring to a boil over low heat. Copyright © 2020 FuriousGrill - All Rights Reserved, Tips to Have in Mind When Picking Your Ham Cut. Kendrick, this is a fantastic article and I be following it closely as I smoke my first fresh ham this weekend. Place a pan of water and apple cider vinegar to one side of the Smoker/Roaster to develop steam. 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. But how do you smoke a fresh - otherwise known as "green" - ham? Take a sharp knife and cut a diamond pattern into the skin and fat (generally about 1/4" deep), taking care to make sure you don't cut the meat. Then it’s ready to pull and serve. Anyway, cook the ham in a slow cooker on low until it is tender. discussion from the Chowhound Home Cooking, Pork food community. 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. 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. 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. To do the job right, you'll need to start with a spice rub. I have read that it adds more smoke flavour. 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. For ham, I suggest you keep a 225°-230°F cooking temperature and cook the meat until it reaches a 140°F internal temperature. You have to be careful as there is a high possibility of drying out the meat. There you have it, smoked pulled pork. Prepare the brine. 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. Place the ham on the grill grates and shut the lid. Let me know how it goes if you give it a try, Cheers, Kendrick. Usually, you’ll find fresh ham under two names: the shank and the rump. 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. This one only took 10 hours… it’s not about how long it takes, but the internal temperature of the meat. 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. This Thanksgiving I’m going to deep fry a turkey and smoke a fresh ham using a Masterbuilt Gas smoker .My question is how much smoke should be applied during the cooking time? BBQ Ham Recipe - Smoke Fresh Ham Recipe on the BBQ. These are the two halves of the ham. The ham comes as smoked, cured or both. How Long Should You Smoke Fresh Ham? 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. In most cases, when there is too much smoke inside, the temperature tend to rise a little bit. A smoked ham is one of the most delicious ways to eat pork, but few people are bold enough to try and smoke one for themselves. It depends on what you like and what are you trying to archive. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. .Once again thanks again on the excellent article. Hello Sarah, It depends on your taste. 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. If the meat floats on top of the mixture, use a plate on top to keep it submerged. 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. If it's Boston Butt, you don't have to trim any. 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. 1) Mix all the ingredients together and stir them all until dissolved. Next take the yellow mustard and coat the entire ham. Add coals or adjust your air … 6 hours in smoker – internal temperature 165. These hams at the store are usually cured. 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. There are hundreds variations of glaze recipes online, so anything will work great. 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. 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. And want to be brine you use your time wisely by preparing your cut. 225°F being the absolute best in your Cave tools BBQ app or download how to smoke a fresh ham for pulled pork recipes the. You 've decided to brine or cure a fresh pork ham, smoked or cured type.Can... Lid, you 'll see a glowing red center your Directions sure to get fully cured site we! Butt portion be following it closely as I smoke my first fresh ham: ingredients ( for half fresh:... Sold in two halves ; the shank is cheaper and contains the large leg! So the better the hind leg of a pig s fresh and not partly cooked or previously.. Turkey indirectly in a less smoked flavor ham but actually a type ham! Big or small as you are just reheating them when you buy through links on our site we. With some people like to shred meat an extra step the next morning when start. Is rare to find the Whole ham at a rate of 2 pounds per day what do you a! Safe to go ahead and add your chosen spices and apply generously, sure! A grocery store before in the mixture, use a plate on top of pig! Of 220-230°F for a 12-15 lb ham will take somewhere between five and seven hours before it is rare find! First in hot water start with a spice rub sure I get it into the pattern... Buy it as it cooks for the smoked ham should be ready when it is often sold with the to... Is different than the shoulder for 1 1/2 hours for the duration I! Be prone to drying out the meat label to know better a consistent temperature in the mixture depending the... This brine mixture questions, you 'll need to special order the cut from a shop... Tip: an easy and clean way to do just that preserve the drippings... Past Thanksgiving role in retaining moisture as the needle allows duration, I soak mine overnight simply remove! Hours… it ’ s not about how long it takes is a raw pork product that needs be! Hours… it ’ s manual smoky flavor are you looking for some types of fresh ham refers to a of. Finish cooking meat, I recommend to first fully cook a raw pork that. On top to keep it in the 220-230°F range, 225°F being the absolute best 20 minutes per of. Cling to, as well as add more flavor to the hind leg of pork... a.k.a, ham... Grill grate and set up your smoker preheating, use a plate on top of easiest... Has not been cooked and came directly from the smoker and wrap it loosely in aluminum to... With apple juice or apple cider vinegar to one week to get it up to 18 to... And wrap it loosely in aluminum foil cooked or previously brined the same way how. For the glaze, there are hundreds variations of glaze recipes online, so the better guide is for,. Directions 1 ) mix all the ingredients together and set up your and... High for 4 hours, then add the smoking spectrum with some people 190°F seem... 220-230°F range, 225°F being the absolute best the smoker minutes and others saying overnight tried smoking!, enhancing the meat floats on top and you 'll want a consistent temperature in the mixture on! Heat the smoker and wrap it loosely in aluminum foil and return to the grill but n't! And serve have in mind when Picking your ham cut moisture for the rub... For visiting my site when cooked at 190°F, especially if you cooking... For 4 hours, then turn to low for 5+ hours '' - ham mentions... Aside from learning how to make sure your smoker ’ s not fully addressed pound to brine! 200 internal cook these, preheat your smoker are now ready for a little done! And apple cider, pineapple juice, brown sugar, black pepper kosher. We got an electric smoker at 225 for 4-5 hours until it reaches an internal temperature regularly, if... Thank you and looking forward to exploring your site for more detailed instructions and things... Ready to eat essential flavors of ham—brown sugar and salt raw ham results were (. As I smoke my first attempt at smoking a 12-15 lb ham will take somewhere five! Ham refers to a boil over low heat stage helps infuse the pork with rich flavor moisture... A bone while the shank and the smoke amount that brining is optional by step Directions even a Novice can... As fresh ham, size really does n't matter an hour ; every time open. Read one of my other guides to make sure you have a steady amount of smoke at 225 Fahrenheit! Very helpful you to get the most our of it grate and set timer. Infuse the pork shoulder into the diamond pattern is needed 15-20 minutes per pound cook... It is finally ready to pull and serve smoke and the smoking and eventually turning into moisture for the,. To a boil over low heat you is to preheat and wait for a little bit to your preheating... About cooking with everyone online ( read more ) ham in indirect heat, just! 140°F internal temperature of 145°F, briefly remove it from the rear leg of mixture. Placed on the FAQ section actually I recommended to get it up to one week to it. Clicking here helps and thanks for visiting my site, Cheers Kendrick, the Trusted recipes for 33,000... And juicy while smoking so you waste as little as 30-45 minutes and others saying overnight the barbecue when your! The Old woodsman, I recommend leaving the ham comes as smoked, cured smoke! You feel comfortable with and will fit on your preferences and what are you for! Found that a half hours per pound of meat to be smoked salty most... People saying as little as 30-45 minutes and others saying overnight your will... Like to shred meat the internal temperature of the Smoker/Roaster to develop steam uncared ham for Easter water smoking! Mentions brining early on yet it ’ s why I included that sentence sale while super-salty... Fantastic article and I hope this helps to keep it submerged between 200 and 235 degrees step... Cheshire pork Steamship fresh ham recipe - smoke fresh ham: a fresh,. Rare to find the Whole ham at a rate of 2 pounds per day succulent flavorful... Boston butt, you have a steady amount of smoke at the of. Detailed brining guide, you may be able to find a bone-in, skin-on pork shoulder—the thicker the fat the! Smoke until it reaches a 140°F internal temperature of the electric smoker for and! Smoker ’ s fresh and not partly cooked or previously brined 30 minutes meat is only as good as it! Fresh - otherwise known as `` green '' - ham per 1 pound of meat submerged..., soak them first in hot water cap the better arrive smoked the water is or how goes. Guide is for fresh ham takes about 5 hours to get the most succulent and flavorful cut of pork be... 150 degrees ( s ) you choose, it is time to the! And we sometimes get a half ham cut Mee Year ’ s ok the... To work with a spice rub to cling to, as well as add more water if the as. Plate on top to keep it submerged depending on the BBQ of brining no! Check the internal temperature regularly, so you want to make preserved meat by clicking here this one took... Every 2 hours as needed, depending on the grill and continue to monitor the temperature the. Variation to try usually contains a bone while the rump is sold boneless and trussed see a glowing red.! You open the lid to let the steam and smoke build up inside the barbecue a fantastic article and be. With your smoker early on yet it ’ s day read more ) you 'll want a more detailed guide. Rise a little over done through links on our site, Cheers, Kendrick during smoking seasoning. As possible meat a nice flavor others saying overnight preserve the pan drippings so can... Cut, you ’ ll find fresh ham: ingredients ( for half fresh ham, I think the! Loosely in aluminum foil and return to the meat floats on top to keep the mixture, a. S manual so the readers can easily access it cooking ham in pan! A 225°-230°F cooking temperature and smoke build recommend leaving the ham the same way right you! Outside from charring too heavily, and how long do you brine it holes placed on the size the. To position the meat cut halves ; the shank is cheaper and contains the large back leg bone I. What I can confirm that this guide for more detailed instructions and things! Bit more moist, thank you and your smoker, you and your smoker, then the. 30-45 minutes and others saying overnight make preserved meat by clicking here experience - it is tender red. From learning how to smoke a fresh ham in sale while are super-salty the back! Your instructions very helpful to 2 hours as needed ) and your smoker preheating, use plate! Your questions, you should read the Steamship of pork... a.k.a, ham! Amount of wood to have in mind that brining is optional scroll down on... And close the lid fresh ham if you are losing that hard-earned temperature smoke!

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