Pecan Smoked Fresh Ham With Maple Glaze On The WSM. Fresh ham, cut from the hindquarters of the hog and sold unsmoked and unseasoned, is leaner than traditional barbecue cuts like shoulder. In place of the root beer and pineapple glaze, we used the honey glaze spice pouch from the ham and mixed with some cola, honey and spiced rum (notes of cloves) and glazed the ham during the last 10 degrees of smoking. Prepare The Big Green Egg to smoke the ham. Don’t cut off any more fat than you need to– it will be sweet and buttery, so you definitely want to keep it! Bring to a boil. I have found it is easiest to pour the juice into a spray bottle then just hit the ham … Once the ham temperature registers around 135 degrees F, start preparing your glaze. Broil the glaze. Remove the ham from the smoker and leave to rest on a cutting board for about 10 minutes. You have to work your knife into the center of the knuckle joint to cut the cord connecting the two, then it's easier to loosen and remove the aitch: You can see the knuckle on the ham and the socket on the aitch bone in the pic above. For raw, fresh ham, the USDA advises cooking to an internal temperature of 145°F. Check out our Baked Ham Glazed with Champagne recipe for a simple how-to you can use again and again. Smoking a ham on your Traeger electric smoker is super easy!. Buy a fresh ham leg (uncured pork), a half fresh ham, or a piece of fresh ham in whatever size you're comfortable with. I have 2, 3lbs fresh ham steaks, or at least that's what I think they are called. Prep Glaze – The first thing you want to do is prepare you honey glaze, so grab a saucepan and combine the ginger ale, brown sugar, honey and apple cider vinegar. Smoking a fresh ham is more similar to a baked piece of pork or roasted pork. The directions on smoking a cooked ham are for an electric smoker or pellet grill are basically the same. You can see pics here: https://ibb.co/kkchtR To cook the ham the smoker needs to be between 275-300 degrees. Choose one that is 8-12 pounds total weight. Just my opinion - but mostly fact. A half ham cut is perfect for smoking effectively because it has more surface area. In selecting your fresh ham leg and curing and smoking it from scratch you have full control over the quality of your finished ham. Braise with liquid. Slice the ham and the user can trim off the tough outter edge. The usual go-to cut of pork for backyard barbecue is the pork shoulder, but in certain corners of South Carolina, many pitmasters swear by fresh ham. The term fresh means that the product has not been cured in any process. On a handwritten recipe card in my recipe box, I have the instructions that after you brine a ham, it should be dried, 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. Smokers use indirect heat and infuse the ham with a smoky flavor using smoldering wood chips. Preparing the Ham for Smoking Complimented your original rub and all turned out wonderful. The size doesn't matter; buy it as big or small as you are comfortable with. Mix dry creole seasoning--or your dry rub of choice--with honey in a bowl, then rub evenly onto entire ham using a marinade brush. Smoke the ham. Third, we add our homemade brown sugar and honey glaze. Stir in remaining ingredients; cook 5 minutes longer. I bought them directly from a farm and the label on the front says "Pork Fresh Ham". My mouth is already watering for some of my special smoked ham. For 1 gallon of brine, pour 1 gallon of water, 1/4 cup white sugar and 1 cup picking salt in a stock pot and heat until the salt and sugar are dissolved. Curing and smoking pulls the moisture from the ham to make it safe to store at room temperature. Using a smoker to cook a fresh ham is a satisfying method to create a delicious cut of meat. Curing a cut of pork to make your own home made ham is a lot easier than many people think. Curing hams used to be the best way to preserve pork before there was reliable refrigeration. For extra flavor, insert a whole clove into each cut intersection or in the centers of the diamonds of the scored ham. It is a cut of pork. Purchase a fresh ham roast. If the flavor is to your liking, add your glaze at this point. I use a disposable aluminum pan to smoke my ham to keep the mess to a minimum. To cook a smoked ham, choosing the best cut of ham plays an important role. You’ll need a sharp knife and tongs for this. I wanted to try a ham for thanksgiving breakfast, as it is tradition to have ham, eggs, and mimosas as we wait for the turkey to smoke! Just seems like unnecessary work to me, but I'm a simple kinda cook. Cook another 15-20 minutes, or until the ham reaches at least 135°. Remove from the grill and let rest for 10 minutes. Glaze ham with apple cider mixture as needed (use any left over for serving) and continue cooking for another 30 minutes or until a thermometer inserted into the thickest part of the meat reaches an internal temperatures of 140℉. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. A fresh ham would be an uncured leg of pork. 2. These hams at the store are usually cured. I selected an already cooked bone-in, spiral sliced ham of about 10 pounds in weight. We don’t cure for this purpose anymore, but rather to give the ham a great flavor and color.If you don’t have a fresh ham from your own hog you can find fresh ham at a meat market or packing house. Tips & Techniques Top Lamb And Ham Cuts For Easter. Slower and longer is better when it comes to smoking a ham or any other meat really in our opinion. Either way is fine though. But before you close the aluminum foil completely, you want to baste the ham with your pineapple juice. The general consensus is that Spiral cut Hams tend to dry out … You wouldn’t believe how hard it was to find an old fashioned Smoked Ham that wasn’t spiral cut! 1. Be sure to place the cut side of the ham face down in the pan as shown in the photos. The fresh ham will have the term “fresh” in the title of the product. Tips and Tricks for Smoking Ham. In smoking, there's no such thing as too much rub, so make sure to get every crevice of the shoulder. The first step is to cure the ham. Halfway through the smoking process (estimated according to weight) take the ham out and remove the skin (also now called the rind.) Tips & Techniques Smaller hams can take approximately six hours and large cuts smoke in about eight to ten hours. Here are the top picks for Easter lamb and ham cuts. Take note of the "use by" date which is usually a good while off and be sure to use it way before then. Steps to Prepare. Or if you feel the need trim it off as it is sliced. Let’s unpack the smoker and get grilling this Spring with a fresh, bone-in ham, smoked on a Weber Smokey Mountain Cooker Smoker! Once the outside of the ham is covered with the sugar mixture, it’s ready for the smoker. Fresh ham is not the cured, smoked product we associate with ham. Keeping the Ham Fresh To keep a ham fresh just place it in the fridge until you are ready to smoke it. Brown Sugar Glaze: Combine 1/2 cup orange or pineapple juice, 1/2 cup brown sugar, 2 tablespoons Dijon mustard, and 2 teaspoons cornstarch in a small bowl. To test for flavor, cut a small piece of ham and taste it after 90 minutes. Mix 1 gallon of brine per every 10 lbs of ham. Use a carving knife to cut the ham, making sure to follow the seams along the surface of the ham. Cook until glaze is reduced by half, about 15 minutes. I use a mild fruit wood like cherry or apple for the smoke. After reading Forum posts on smoking a Ham on a wood pellet smoker-grill I decided to practice to see the results for myself. Remove ham from oven, and coat with one last layer of glaze. The first step is to apply low heat with the ham exposed to allow that smoke flavor to work on the meat. The ham should easily fall apart, and present meat that’s juicy … Ham can be made with the bone in or out. Second day use of ham slices with eggs and toast was a special treat. Cut all around the aitch then start cutting a little deeper until you encounter the knuckle. Slice and serve with any remaining glaze that didn't get painted onto the ham. The key is to smoke it long enough to get a smoky flavor but not too long, which will cause the ham to be dry. I am using the term "ham" here to refer to the hind leg section of a pig—you must buy fresh, not already cured pork. The second step is to braise with chicken stock and cover tightly to keep in as much moisture as possible. Glaze the ham. The Hams turned out OK but often were dry. 2. They are usually already fully cooked, and basically you are just reheating them when you bake them in the oven. Likewise, you can also experiment the taste and flavor according to your preferences. Soak the wood chips in water or fruit juice for about 40 minutes. The most popular meat to use is pork, shoulder (picnic ham) or hind leg (leg of ham), but you can make a ham out of just about any piece of meat from almost any animal. The term “turkey ham” refers to a ready-to-eat product that is made from the cured thigh meat of the turkey. Since we’re essentially “double-smoking” the ham you want to stay away from stronger woods like Hickory or Oak. Step 2. A smoked fresh ham is different than the cooked (and usually smoked) ham you have probably bought at the grocery store before. Turn the grill to the SMOKE setting, or the lowest temperature before the smoke setting, and smoke the ham for 20-25 minutes. Silly Okie - cook it with the skin on it keeps the ham moist. Allow ham to sit at room temperature for 30 minutes before slicing. Just remember that the desired temperature is 150 degrees. The smoking time for a spiral cut ham varies depending on size but usually takes about two hours. Prepare the brine. 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