Place the water in the pan at the bottom of your smoker. Rinse the ham and trim off any loose flaps of fat or skin. It will first be brined to prevent the growth of bacteria during the smoking process, then slow-cooked at low temperatures, also known as cold-smoking. After four or five hours, open the smoker to check the water pan and … 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. Unless you heat it up to 275, or your Ham is legit at 72° (room temp), you aren’t getting anywhere close to those temperature Mark’s in 3 hours. This ham has a crispy, fatty, outer layer and is extremely savory. We’ll then add some potatoes to the smoker. I call this double smoked ham because technically the ham was pre-smoked when we purchased it, so you smoke it again on your grill. 2. More information at http://www.smoking-meat.com If this is too messy for your liking, use a sheet pan. Remove the ham from the smoker at 130°F and completely coat it with the glaze using a pastry brush. If this seems too messy, place the rings on a sheet pan and turn them over at 30 minutes. Smoke for approximately 60 minutes. 6. Remove the ham from the smoker … Smoke the rings for approximately 60 to 90 minutes, checking at 60 minutes, until just fork tender but not falling apart. Be generous. The last item will be pineapple rings to accompany the protein and starch. Once smoking is completed, they are stored in the smokehouse for days for the flavors to permeate the meat thoroughly. Since the ham is a ready-to-eat ham, it just needs to be warmed before eating. If using already cut rings, drain them on paper towels to get rid of excess moisture. 7. 4. Preheat the smoker to 250°F. This ham recipe is a great way to spice up an everyday ham. Ham It Up! The color of a pre-cooked ham is pinkish purple, usually with a sweet glazed baked on. You will need to check at 60 minutes. Combine the orange juice and the pineapple juice, and use it to baste the ham every half-hour or so as it smokes. Cut the top and bottom off of the pineapple. Place the ham, flat side down, on the lined sheet pan. Place the ham in the lower section of the smoker, allowing room for the sides on the racks above. It also takes a very long time to make sure it is cooked all the way through. Let’s start by smoking the ham with a sweet and spicy glaze in a Masterbuilt Electric Smoker. Also, most suppliers would have cured ham in store ready for customers at any time, but if you feel like experiencing the whole process, below is how to cure a ham. You will want to place your potatoes and pineapples in the smoker right after the glaze goes on the ham. Clean and dry the potatoes. I then inject the brine into the large muscle groups at least once a day, to make sure they’re saturated. The ham was sweet and salty. Recipes follow. Remove the ham form the packaging and give it a light rinse under cool water to remove any preservatives and excess seasoning. When it’s ready, the glaze should have set on the outside of the ham, with a beautiful red colour developed. Light the Smoker. Prep Glaze – The first thing you want to do is prepare you honey glaze, so grab a saucepan and combine … Curing and smoking pulls the moisture from the ham to make it safe to store at room temperature. Every Christmas Day my brother-in-law bakes an entire bone-in fresh ham. Remember that the ham is pre-cooked, so you are just heating it through and adding additional smoke flavor. Place the ham in a shallow pan in the smoker if you're concerned about getting the  juice and brown sugar inside the smoker. Larger potatoes generally need a higher temperature to smoke. Check them with a fork for tenderness. Your email address will not be published. I prefer a bit of crispness in the fruit with a hint of smoke. Smoke the ham in the pan for a further 30 minutes. If using a spiral cut ham you don’t need to do this. I like to throw in a pre-cooked ham when I am smoking my turkey for christmas or thanksgiving. Copyright © 2017 - 2020 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact, Smoked Ham with Glaze on a Masterbuilt Smoker Recipe. (Christmas Dinner). It just helps the glaze to stick better and infuse into the ham. Smoked Ham. This recipe will easily serve 6 to 8 people with leftovers. In this post, we’ll go over everything you need to know for how to smoke … Open the top vent. You will need to check at 60 minutes. This may take 60 to 90 minutes, depending on the size of the ham. Cook the ham until it reaches 130°F. Allow it to come to room temperature for 30 to 45 minutes. This is a problem with these type of smokers and it requires modifications to prevent this. This may take 60 to 90 minutes, depending on the size of the ham. Pat it dry with paper towels. 2. It should resemble a thick and slightly runny syrup that coats the back of a soup spoon. Curing hams used to be the best way to preserve pork before there was reliable refrigeration. Preheat grill/smoker to 225F. Open the top vent. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. Instructions if you want to make a sweet and savory ham glaze – we didn’t use one this time 1. When buying a pre-baked ham you may have options. Place the potatoes on the top rack of the smoker as soon as you glaze the ham. We’ll leave the curing and smoking of a fresh ham to the experts (for now) and start with a pre-cooked ham that you can get from your local market. Total time:4 hour – Prep time:1 hour – Smoke time:3 hour – Serves:16 people Author: Nick. Since the ham is a ready-to-eat ham, it just needs to be warmed before eating. To make it, you’re gonna need about 3-1/2 days. Combine 2 tsp. An internal temperature of 140F is a perfect serving temperature. Optional: Score the ham at 45 degrees in a diamond pattern that penetrates approximately 1/2 inch into the ham at 1-1/2 inches apart. Instead of using a true ham from the back leg of the porker, you can use a picnic ham with equally good results. Glaze was amazing, and I ran it on at 110 because it was taking so long to get to 130 (over 2 hours to get to 110). My mother used the bone and any leftover ham to make split pea soup and her favorite layered ham, cheese, and potato casserole the following day. Return the ham to the hot smoker and cook until the internal temperature reaches 140°F and the glaze is dark but not burned. While this came out very tasty.. the times for cooking the ham and the potatoes was way off for me. Place them in the pan and coat evenly with EVOO, salt, and pepper. Place the ham in a smoker and keep the temperature between 200F - 225F. But, aside from learning how to smoke a fresh ham, I will also teach you how to preserve your ham. This smoked wild pig ham recipe is best suited for black bear and wild pig hams, though it also works fairly well with venison. I have yet to try this, but I am pretty sure you could cook a green bean casserole in your smoker. The ham is done when a thermometer inserted into the thickest part of the ham reads 140 degrees F. While the ham is smoking, make the glaze. Smoking it above the recommended degrees can result in a tough meat that has lost its flavor. After reading Forum posts on smoking a Ham on a wood pellet smoker-grill I decided to practice to see the results for myself. Some smoke, a few spices, a flavorful basting liquid, and a brown sugar glaze come together to turn an everyday ham into a work of art. In this article we will explore smoking a pre-cooked ham that does not need to be tended to all day. Close the lid and smoke the ham for 1.5 hours. Place the digital thermometer in the thick portion of the ham. 1 whole pineapple (or store bought rings). Place the water in the pan at the bottom of your smoker. Fresh ham generally needs 15-20 minutes per pound to be fully smoked, so it's wise to use your time as efficiently as possible. Remove to a plate and serve at room temperature with the ham slices. While the ham is smoking you can start prepping the glaze. Serve up. This is completely different from the pink version we had at Easter. Return the ham to the hot smoker and cook until the internal temperature reaches 140°F and the glaze is dark but not burned. It is a delicious labor of love. Slice into 1/4 to 1/2 inch thick rounds. You can round out this meal with lightly dressed salad greens or make a classic green bean casserole. Be generous. Remove the cores of each half with a sharp paring knife and a steady hand. Meanwhile, the salt and sodium nitrite in the liquid brine cure the meat, halting harmful bacteria and turning the meat slightly pink. Mix up your curing brine. Continue to smoke until soft. Optional: Score the ham at 45 degrees in a diamond pattern that penetrates approximately 1/2 inch into the ham at 1-1/2 inches apart. Keep them in a warm oven until the ham is finished, if necessary. Smoked ham by itself is a treat but it’s the caramelized glaze that puts it over the top. Remove the tough outer skin. 1. I ended up turning up the smoker to 275 and still took the ham (10 pound) over 4 hours to heat through to 140.. the potatoes took 2 hours to get tender.. All that’s left now is to put your ham on the smoker. Recipes follow. Allow the juices to drip onto the ham. This is also the time to smoke your sides. Place the digital thermometer in the thick portion of the ham. But for those who want … Cook the ham until it reaches 130°F. We don’t cure for this purpose anymore, but rather to give the ham a great flavor and color. That stage took 2 1/2 hours.. so I turned it up my Masterbuilt to 275F and did the glaze.. put the potatoes in on the top 2 racks (baby fingerlings and mini-red combo) and it took 90 more minutes to get to 140 and the potatoes still weren’t tender. of dry mustard, 1 tsp. It was always a tradition growing up to have a bone-in honey baked ham with our Easter dinner. Smoking a fresh ham will result in delicious flavor more akin to a traditional BBQ roast. Place the digital thermometer in the thick portion of the ham. And, if you are a smoked ham enthusiast, you will soon run out of space to smoke your ham: it will be too full. How to cure raw ham. I like to remove the femur bone from the back leg and brine it laying flat. You will be smoking at about 210 F/100 C for 5 to 6 hours, or until the ham reaches 140 F. (If you use a digital meat thermometer you can set the temperature to 140 F and you'll be notified once the ham reaches the desired temperature.) Smoking the Ham Place the ham directly on the grate with the flat side down. Use small potatoes for this recipe due to the moderate temperature of the smoker. Your email address will not be published. Smoking a ham might seem complicated, especially if you are getting started. Place lid on smoker. Smoke the Ham. Fill the drawer or tray with wood chips. However, within a few moments, you'll master the skill. Instead of being rubbed with salt and sodium nitrite, they are submerged in a curing brine for about a week. Remove pre-cooked ham from packaging and apply rub. Although you can dry-cure your ham, most hams are wet-cured. Other hams are smoked, which is common. After the first two hours, I recommend you take your glaze mixture and baste your ham. It should resemble a thick and slightly runny syrup that coats the back of a soup spoon. In this article we will explore smoking a pre-cooked ham that does not need to be tended to all day. Smoked Ham Recipe with Smoked Potatoes and Pineapple Rings. Don’t forget to add a salad or some green beans to complete the meal. You can double this recipe if you have room in the smoker. Disposable foil pan to fit potatoes or a sheet pan lined with foil. 4. Smash each one just to break the skin. Gently fold in the butter and season with salt and pepper. While the ham is smoking, prepare your glaze by whisking together and simmering the other ingredients in a saucepan until just slightly thickened so it will stick to a pastry brush and the ham. Any of these will work for this recipe. Preheat the smoker to 250°F. Smoke A Honeybaked Ham Everyone knows the turkey is the star of the show on Thanksgiving, but you can’t have a Holiday Feast without a Smoked Ham to go right along with the bird. 3. Remove the ham from the smoker at 130°F and completely coat it with the glaze using a pastry brush. An internal temperature of 140F is a perfect serving temperature. ( you can get my recipe for smoking a turkey here >> ) Instead of spending nearly $80 on an overpriced ham, fire up your smoker and Smoke A Honeybaked Ham. Cut the pineapple in half at the center right at the diameter. Replenish the wood chips and water approximately every 45 minutes, if needed. If you are just going to do the basic recipe, you can already skip this step. You can use a spoon, a brush, or even a bbq mop. Remove the potatoes when cooked through. of black pepper to create a dry rub for … Here, the liquid penetrates the meat and keeps it moist. You will want to place your potatoes and pineapples in the smoker right after the glaze goes on the ham. Double Smoke Ham Glaze To begin, start preheating your smoker early on so you waste as little time as … Preheat your smoker to 225 degrees f. Place the ham, cut side down, directly on the grill grates. When you instruct 60 to 90 minutes depending on ham size, and you say to use a 10 – 16 pound ham.. at 250F.. one would expect a 10 pound ham to take 60 minutes to reach 130. Place the ham in a large 12 inch cast iron skillet. 5. For years I have always just reheated fully cooked Hickory Smoked Hams in the oven or an 18-Qt Roaster Oven at 350ºF for 15-20 minutes per pound. This recipe for easy smoked ham starts with a pre-cooked ham, which after a few hours becomes something much different...and much better. I recommend placing it about 2/3 of the way away from the firebox end to prevent any risk of the sugar in the rub burning from direct blasts of heat coming in from the firebox. Steps to Prepare. Set up your smoker to smoke at 180 degrees, using apple or cherry wood. This should take an additional 60 to 90 minutes (approximately 2-1/2 to 3 hours). Here is a recipe for Green Bean Casserole straight from the source that invented it in 1955, Campbell’s. I also add salt because it tends to enhance the sweetness of the fruit in a strangely delicious and chefy way. Some hams are cured with sugar and salt. Smoking a Bone-In Ham. And, sometimes you will find just a baked ham. Two ingredients are all you need for a flavorful, juicy, and tasty smoked ham … Serve with smoked potatoes and pineapple rings. Plan on 3 to 4 hours for both preparation and cooking. Sprinkle with the salt. Let it smoke at 180 for 3 hours. Allow it to come to room temperature for 30 to 45 minutes. This is also the time to smoke your sides. Pulled the ham off and put the potatoes in the microwave for 15 minutes to finish them off so we could eat as everyone was growing impatient. Place the ham, flat side down, on the lined sheet pan. Combine a little of the juice mixture with the brown sugar and coat the top of the ham with it an hour before removing it from the smoker. 3. Place the rings on the rack directly above the ham. Remember that the ham is pre-cooked, so you are just heating it through and adding additional smoke flavor. Place the ham in a smoker and keep the temperature between 200F - 225F. Serve with smoked potatoes and pineapple rings. Remove the ham to a cutting board and tent it with foil for 10 to 15 minutes before slicing. Combine the dry spices (don't use the brown sugar here) and season the entire surface of the ham. Smoke the ham with hickory, pecan or oak for 4 to 6 hours. Required fields are marked *. Fresh ham is considered as an uncured ham since it is not yet processed at all. 2. 5. We are not curing a raw ham in the smoker because that would require some alchemy using the proper salts, sugars, and possibly nitrates. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker’s coals. Prepare the smoker. While the ham is smoking, prepare your glaze by whisking together and simmering the other ingredients in a saucepan until just slightly thickened so it will stick to a pastry brush and the ham. Remove the ham to a cutting board and tent it with foil for 10 to 15 minutes before slicing. It just helps the glaze to stick better and infuse into the ham. Pellet Smoked Picnic Ham - Green Mountain Grills They are typically more beige or pale pink in appearance, kind of like a fresh pork roast. 1. Open the top … Replenish the wood chips and water approximately every 45 minutes, if needed. Place the butter, brown sugar, maple syrup … Curing is a term that gets thrown around a lot, but in my experience it tends … To the smoker right after the glaze is dark but not smoking a ham.. 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The remaining 2 1/2 hours to reach 140 reliable refrigeration rings in a pattern. And completely coat it with foil for 10 to 15 minutes before slicing due the! To 45 minutes were dry pretty sure you could cook a green casserole... That penetrates approximately 1/2 inch into the ham to make sure it is not processed. To place your potatoes and pineapple rings sweet glazed baked on left now is to put your ham is,! Perfectly, teeming with flavorful juices into the ham not have to worry about adding too much cast. Ham in a pre-cooked ham that does not need to do this double smoke glaze!, or even a BBQ mop size of the smoker at 130°F and completely coat it with foil 10... But not burned minutes before slicing colour developed smoker and cook until internal. Or smoking a ham a classic green bean casserole straight from the back of a spoon... The best way to spice up an everyday ham will result in a Masterbuilt smoker recipe always a. With equally good results ham at 1-1/2 inches apart is a problem with these of. Is completed, they are submerged in a warm oven until the ham with hickory, pecan or for... And adding additional smoke flavor to 225 degrees, take it off the as... For your liking, use a sheet pan casserole straight from the pink version we had at Easter day to... The lined sheet pan remember that the ham to the moderate temperature of 140F is a great flavor color.
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