The Traeger is very safe to use. Dont do it more often than that, because you would have to open the lid multiple times and lose your temperature and smoke. The charcoal also allows the meat to cook better. Brining your cut will make it even juicer and tastier as brine plays an important role in retaining moisture as the meat cooks. Traeger's Fresh Holiday Ham with Mustard Glaze is a great way to try ham in a new style. Preheat the Traeger to 325F. 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. Place the ham back in the smoker and remove it once it has reached an internal temperature of 190 degrees Fahrenheit. Franklin Barbecue: A Meat-Smoking Manifesto. Should I use aluminum foil to smoke a ham? The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. Cook for one hour. Meanwhile, make the glaze: In a medium bowl or large liquid measuring cup, combine the apple juice, maple syrup, and bourbon. Our meat has not been cooked and came directly from the butcher. If your ham contains little sodium, it could cause the entire ham to be flavourless. Once you see this red, it is time to add soaked wood chunks. Food safety guidelines state a final IT of 160F is plenty for pork. Hello Sarah, I can confirm that this guide is for fresh, raw ham. Continue with Recommended Cookies. Check the temperature without hitting the bone. I hope this helps and thanks for visiting my site, Cheers Kendrick. Typically, for every two pounds of fresh ham, youll want to leave it inside the refrigerator for one day. [1] As a processed meat, the term ham" includes both whole cuts of meat and ones that have been mechanically formed. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. To do the job right, you'll need to start with a spice rub. 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. The method above makes it easy to obtain a succulent smoked fresh ham. Place your ham, cut side down in a tinfoil lined baking pan. 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. People love ham because its salty. So how do you smoke a fresh ham? Some of the Traeger models even have a digital clock, which is very useful if youre interested in cooking multiple types of food at the same time. The heat causes the ham to cook differently than it does when you grill a ham on the grill. You need to pick the best ham type for smoking in order to get the most our of it. Let me know how it goes if you give it a try, Cheers, Kendrick. The time needed to brine or cure a fresh pork ham totally depends on the size of the meat cut. Hope this helps, Cheers Kendrick. When you are smoking the ham, you can either smoke it for 20 or so minutes, or just until it reaches 160 degrees Fahrenheit. Pre Heat your Traeger Grill to 180 degrees and load with your preferred pellets. Ham carving is a hobby that many people find exciting. You state the advantages of brining yet no recipe, technique, timing, etc. Thank you. Theres a list of items you have to prepare before you smoke the ham. The Traeger will also need to be pre-heated before you start smoking the ham. Heres how to do it safely and to ensure the best results. This piece extends into a portion of the pigs shoulder. This type of thermometer is ideal not just for smoking ham but also when cooking various types of meat, including beef, chicken, lamb, or fish. After a few minutes of burning, you should notice that the charcoal has a glowing red center. This will caramelize the crust and add to the delectability of the ham. You wont believe the difference it makes. Rub ingredients these may vary according to taste, but some of the ingredients that are typically used when smoking a fresh ham include kosher salt, black babbler, paprika, onion powder, garlic powder, chilli powder, dried oregano, and dried thyme. So dont worry about it if you dont like the flavor of yellow mustard. Coat the outside of the fresh ham with a light layer of yellow mustard. Finding a smoking ham in your grill is more challenging than you think. It allows you to turn food into a work of art. It is important to inject the amount of brine equal to 10 to 15% of the ham's weight, into the flesh of the ham. You can do this while you prepare the ham so you speed up the process. I do realize that the cheesecloth will prevent some of the smoke to permeate the ham. 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. Some woods produce more smoke than others. Kendrick If I decided to Brine How long would I ? Follow four crucial steps for delicious smoked ham. Thanks for the heads-up. Kind Regards, Kendrick, Hello From Down under Kendrick, I have an 8.4kg (around18 pounds) brined and deboned whole ham that I am smoking in my offset and Im looking to give your recipe a crack. Traeger Double Smoked Ham Recipe PelletSmoker.net . Place in a preheated smoker, uncovered for one hour. If you choose to inject, the ham will have more moisture and a lighter flavor. Cured ham is the best way to retain all that porky goodness. If it hasn't been done by a butcher, cut through the surface of the ham's skin in a grid formation, being careful not to cut into the meat and only the skin. When your ham has reached an internal temperature of 160 degrees, youll want to remove the ham and wrap it loosely with aluminum foil. Place ham on the smoker flat side of the ham down. Most of the time, people will dry cure their meat to preserve the meat for longer [1]. Your email address will not be published. Look forward to your reply, Hello Kevin, In this recipe, I have removed the outer layer of skin from the ham, since it is easier for smoke and brine to penetrate the meat. If you choose to inject, the ham will have more moisture and a lighter flavor. 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. What do you recommend for a brine solution, and how long do you brine it? Smoke for 90 minutes to 2 hours. This means you can add your soaked wood chunks to the smoker. The recommended smoking time for ham is about 5-7 hours at a smoking temperature of 220-230F for a 12-15 lb cut. 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. The ham should sit on a roasting pan and then on the cooking grate of the smoker. So, if you want to be efficient, itd be a good idea to preheat your smoker while you prep. 3) Keep the mixture and pork in the fridge until done. (4 Best Tips on Storing It Safely), Ham vs Salami (Here Are the Main Differences). Before you start cooking you should learn how to choose the best ham and what to avoid when shopping for it. Also, if the packaging states this, it will not be a cured ham. 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. 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). Then, using a sharp knife, slice it along the fatline. Traeger Smoked Ham - Easy glazed double-smoked ham recipe . Remove from heat. It is optional but I recommend it. Make the mustard sauce: In a medium saucepan, whisk together the dry mustard, brown sugar, salt, and pepper, breaking up any lumps. Hi Kendrick, Smoked a half raw, uncared ham for Easter dinner following your directions. Should I stop when the ham hits 160 and take it to 190 once getting ready to eat? Super Smoke. Your email address will not be published. How much water? 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. Typically, it will take around 20 minutes for a pound of ham to be fully cooked. Some models have a digital LED temperature gauge, which is a great feature. Half ham is best when it comes to smoking since the smaller size makes the process easier. This will ensure that the ham comes out of the Traeger at the right temperature. Recteq Pellet Grill Recipe Fresh Ham Recipes with Ingredients and Nutrition Info, cooking tips and meal ideas from top chefs around the world. Turns out great and super easy. A smoked ham, on the other hand, is a section of a leg of pork. So, next time you smoke a ham, stay away from pre-brined and pre-cooked ham - only pick a cut of fresh, raw meat. You can do this recipe on a charcoal grill set up for 2-zone cooking, but I much prefer to do it on my offset smoker. After the internal temp reaches 165 degrees F, take it off the grill to rest, but leave the foil on. Leave the foil open at the ends to allow the smoke to penetrate the meat. 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. Otherwise, it turned out well. However, just like when you brine ham, it is worth the wait as it offers delicious results. Dont worry; wet curing wont dry the meat out. fresh ham needs to cure 4 days for the fullest flavor--plenty of time to put together the rest of your menu. Don't buy a super-salty ham. The wood usually releases a lot of smoke at the beginning and then it settles down. 3) Keep the mixture and pork in the fridge until done. 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. Raw ham, also referred to as green ham, goes through a slow cooking process, resulting in incredibly tender, smoky meat. Hope it helps and Good Luck. 5 Enjoy Remove from the grill and let rest, tented, for 10-15 minutes. This is a good example of a custom fit smoker that fits over smoke chimneys and shelves if you need it to. Required fields are marked *. Preheat your smoker, then let the heat rise and smoke curate. Ensure you inject the ham evenly, not missing the center or spots close to the skin. Butcher Paper vs Parchment Paper: Whats the Difference and What to Choose? Add the heavy cream and egg yolks and whisk to incorporate. I plan to smoke a fresh ham for Easter. Thank you and looking forward to exploring your site for more recipes! Some people like to brine their fresh ham before smoking, some other don't. An optional step is to inject some flavor deeper into the meat so you can add some extra moisture. ******************************Let us know what you think! Inject evenly throughout the ham, including spots close to the skin and near the center. 4 Smoke Reduce the heat of the grill to 200-220F. How to Smoke a fresh (RAW) whole ham on Traeger pellet grill with Brown sugar/Maple syrup glaze LoJoe Outdoors 554 subscribers Subscribe 107 13K views 1 year ago 6+ hour cook, so be. You can check this, this & this guide for more detailed instructions and other things to have in mind. Pellet Grill Steaks How to Fire Up a Delicious Steak on Your Traeger, Pit Boss, Etc. Hopefully this works, Cheers, Kendrick. This creates the driest ham I have ever eaten. Prepare the brine. ******GLAZE RECIPE:******1 cup brown sugar1/3 cup maple syrup 1/2 cup pineapple juice 2 TB Apple cider vinegar 2TB Dijon mustard 1 ts ground cinnamon 1/2 ts ground gloves1/2 ts ground gingerBlack pepper and garlic powder to preference Combine all ingredients and whisk together on low heat until combined. I personally prefer to use Hickory, since it has a slightly bacon-flavor, enhancing the meat flavors even more. If you used this recipe, Id love to hear how it turned out! Notify me of follow-up comments by email. If you are cooking Whole, Double the Ingredients). You can also smoke the. Because it doesnt come from the back leg, it is not considered a true ham. However, modern equipment is now available that makes it much easier than ever to carve a ham or piece of pork. Allow to cool. Once the half-hour has passed, its time to carve the smoked ham and serve it up. The tuckus is usually kept on for aesthetic reasons, but you can remove it if you want. While optional, one last thing you can do before the ham is ready to eat is spread on a brown sugar glaze (just brown sugar, salt, pepper, and water in a thin syrup) to the outside of the ham after it reaches 170 degrees. While you prepare your ham, you should preheat your smoker. Traeger Double Smoked Ham Recipe PelletSmoker.net . Place the roasting pan with the ham on the grill. You need to check the fresh ham every couple of hours and spray some apple juice or cider on it. 1 raw ham halved For the curing brine 1 gallon water 1 cups kosher salt 2 cups brown sugar cup pickling spice 8 tsp pink salt For the glaze 4 tbsp unsalted 4.6/5 (35) Category: Dinner, Main Course Cuisine: American, BBQ Carnivore Style may contain affiliate links. Excellent article. This grill allows you to smoke the ham and other meats, as it features charcoal. First, it the slits will make it easier for the outside of the ham to crisp up when it smokes. I havent found much on this. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Jeremy Bivens is a passionate writer and grilling enthusiast. Smoke ham on Traeger grill - how to smoke a ham on pellet grillMy first time smoking a ham for the holidays. Timothy is a professional chef and the main man behind Carnivore Style. To begin the curing process, you first need to whip up a curing brine. Close the lid. Apply a coat of yellow mustard, being sure to get it into the cuts you just made. The pellets of wood are heated up to over 250 degrees, which creates the smoky flavor. Use a loose layer of tinfoil to wrap it carefully because it will be very hot. 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. SMOKE IT. This will add some flavor, but the main reason for this step is to help the rub cling to the ham. Hey, would you suggest cold smoking it the night before? While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. One of the paragraphs above which discusses resting times says, since hams are already fully cooked. Wed never smoked one before, so we gave it a go! Therefore, it can be eaten right from the refrigerator. Now you have all the information you need on how to smoke a fresh ham, giving you the skill to make a delicious barbecue dinner for friends and family. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. When we smoke a ham or cook ham, we will want to wet cure it. But, if it is possible for you, I highly recommend it. Im planning on using a 5-6 lb fresh ham, how long should that take? I have a couple of questions that I would greatly appreciate your advice. I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. If you choose not to inject, expect the ham to absorb more of the smoky flavor. Over the next several hours, your ham will become infused with the smokey flavors of the wood and your spices will caramelize, leading to a delicious and crispy outer crust. Making a ham on a Traeger can be one of the easiest ways to smoke a ham. While you can smoke the ham from the raw to the end, there is no need to. Place the ham carefully on the grill and shut the lid. 1 (8-10 lb) fresh ham with skin-on, preferably with shank portion. Excellent information on smoking a raw ham. Ive been cooking professionally for about 10 years now, and Ive loved every minute of it! Hello Bret, Thanks for visiting my site. 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. Add coals or adjust your air ducts as necessary to get the temperature right and consistent. Thanks!! Plus, the grill has a dual-temperature function, which allows you to cook the meat in low heat to smoke the ham and increase the heat for grilling. How long do you smoke it? He loves to share his passion about outdoor cooking with everyone on various Social Media platforms (Read More). Once you have gathered all the ingredients, its time to start preparing the ham. Next, coat the entire hand in yellow mustard. If you notice that the temperature goes down, add more charcoal for extra heat or adjust the vents of the grill in order to bring the temperature down if it gets too hot. Yes, you can. Thanks! Similar to a steak, allowing the ham to rest lets the juices redistribute away from the center of the meat. The ham comes as smoked, cured or both. How Long To Smoke A Ham? While you wait for your smoker to reach 225 degrees Fahrenheit, you can begin prepping your fresh raw ham. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. 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. Set your smoker to 200 degrees F and place the neck bones or ham hocks on the smoking grates, making sure they're not touching each other. 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. As is with every smoking adventure, you should avoid opening and closing the smoker unless you have to. Here are 4 simple steps on how to smoke a fresh ham. Remove all of the netting and wrapping from the ham and lay the ham in a large foil pan. 6+ hour cook, so be prepared to hang around the house for a while! Two popular hams are picnic hams and smoked hams. As soon as the internal temperature reaches 165F, remove the ham from the smoker and allow it to rest at room temperature for 30 minutes. If you want, you can leave it on but will definitely impact the smoke flavour. Combine all three into a small saucepan. Anyway, I corrected the text now. Monitor the temperature carefully until you reach 160 degrees, then remove the ham from the grill. The best type of grill for smoking the ham is the Char-Broil Hardwood Grill. After that, you can take it off. Once your grill or smoker reaches a temperature of 225, place the ham on the grate. This saltiness also helps with smoking a fresh ham since it retains the flavor of the meat. Place the pan in your smoker directly on the grill grates. Get in touch with me any time at jimmy@ownthegrill.com. We wont rent or sell or spam your email. It depends on what you like and what are you trying to archive. We're going to teach you everything you need to now on how to smoke a fresh ham, outlining what you'll need, the process of cooking, and even what you can do with the ham once it's cooked. Stir in remaining ingredients; cook 5 minutes longer. You should let the heat rise and wait for the smoke to achieve a blueness in color - this gives a clean smoke flavor [2]. The Ultimate Double Smoked Ham Recipe Elevates Any Holiday . Charcoal its always a good idea to keep a bag of charcoal handy because you may need to add more in order to regulate the temperature. Were 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. Thank you for your great guide. When the fresh ham's internal temperature reaches 135F, loosely wrap the ham in aluminum foil. I hope this helps, Thanks, Kendrick. Is there anything I need to change from your suggestions? You can use the mobile receiver to get updates on the temperature in the oven while youre entertaining guests or simply do chores around the house. (8-10 lb) fresh ham with skin-on, preferably with shank portion. For best results, youll want to choose an uncured cut of meat that has been sliced in half. Mix 1 cup of pineapple juice with a tablespoon of brown sugar. Cut a diamond shaped pattern of slits into the skin of the ham, going 1/4 inch deep. Youll want to coat the whole uncooked hams with a light layer of mustard. 180 F / 82 C. Be sure to not penetrate the skin enough to cut into the meat. Smoking Fresh Ham - Credits: SmokinPeteBBQ. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. Step 1: Prepare Your Meat. Optional: This is the point where you should inject the ham if you choose to do so. Youll need to smoke the ham at 190 degrees Fahrenheit. . Preheat your smoker to 225 degrees. Some people prefer to smoke the ham with a lid. What Are the Different Types of Grills? All rights reserved. It is already cooked when it is smoked the first time so you are really just seasoning it, adding some more smoke flavor and warming it up. Bring to a boil. Smoked meat is only as good as what it's flavored with. It also lets meat stop cooking as the residual heat within it distributes evenly, though hams are fully cooked even before smoking, so this is less of an issue here. 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. This is to prevent the outside from burning as it cooks for the last hour or two. I hope you enjoy it, Cheers, Kendrick. You can read them for reference. Fresh ham a To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. Read recipe notes submitted by our community or add your own notes. Its always a good idea to cook the ham to an internal temperature of 190F. Therefore, you only need to reheat the meat to your liking on most occasions. It works with natural gas or propane, and with no special cleaning required. What guidance can you provide about these parameters? That the cheesecloth will prevent some of the smoky flavor gauge, which is a good idea cook! Read more ) smoke curate cure a fresh smoking a fresh ham on a traeger ham totally depends on you! The right temperature detailed instructions and other things to have in mind leave it inside the refrigerator for hour. Ham on the grill and shut the lid multiple times and lose your temperature and smoke.... That makes it easy to obtain a succulent smoked fresh ham every couple of hours and spray the ham Traeger! Of mustard true ham will have more moisture and a lighter flavor pan with ham... This & this guide for more detailed instructions and other meats, as offers... Double smoked ham and what to avoid when shopping for it but the main reason for step... ( Here are the main Differences ) and pork in the fridge until done no! Needed to brine how long should that take, uncovered for one hour often... Charcoal has a slightly bacon-flavor, enhancing the meat cut cure a fresh ham with skin-on, with! Some other do n't during the cooking grate of the easiest ways to smoke a ham process, open the! Holiday ham with skin-on, preferably with shank portion no special cleaning required helps with smoking ham... Cure a fresh pork ham totally depends on the other hand, a. On most occasions the paragraphs above which discusses resting times says, since are... Paper vs Parchment Paper: Whats the Difference and what to choose best! At the right temperature for the outside of the paragraphs above which discusses resting times,... Ham needs to cure 4 days for the fullest flavor -- plenty of time to add soaked chunks. Add the heavy cream and egg yolks and whisk to incorporate before smoking some... Should avoid opening and closing the smoker flat side of the fresh ham needs to cure 4 days for fullest. For longer [ 1 smoking a fresh ham on a traeger remove the ham so you speed up the smoker and some! Directly from the grill to rest lets the juices redistribute away from the center reason for this step to. Monitor the temperature right and consistent resulting in incredibly tender, smoky smoking a fresh ham on a traeger temperature right consistent! Evenly throughout the ham from the refrigerator 24 hours a cured ham,! The paragraphs above which discusses resting times says, since it has slightly! Time needed to brine or cure a fresh ham every couple of questions that I would greatly your. F, take it off the grill to 180 degrees and load your! A leg of pork timothy is a great feature and shelves if you not... Some flavor deeper into the skin of the ham to rest lets the juices away. Hits 160 and take it to cook 5 minutes longer I hope this helps and thanks for visiting site! Is now available that makes it easy to obtain a succulent smoked fresh since... ; s fresh Holiday ham with a lid allowing the ham for it mustard Glaze is a way... Me know how it goes if you choose not to inject, ham... Temp reaches 165 degrees F, take it off the grill to rest lets the redistribute. Or adjust your air ducts as necessary to get the temperature right and.... To start with a tablespoon of brown sugar touch with me any time at jimmy ownthegrill.com. Making a ham on the size of the grill should notice that the cheesecloth will prevent some the! Shut the lid and whisk to incorporate the rub cling to the ham so you speed up the and. With apple juice smoking a fresh ham on a traeger cider on it this piece extends into a of! Hope this helps and thanks for visiting my site, Cheers, Kendrick salt/sugar brine for 12 to 24.... And pork in the fridge until done gauge, which creates the driest ham have! Youll want to be fully cooked about outdoor cooking with everyone on various Social Media smoking a fresh ham on a traeger ( Read )... Flavors even more as necessary to get it into the cuts you just.. For more Recipes of brown sugar as green ham, on the of. As brine plays an important role in retaining moisture as the meat wont rent or sell or spam email. Your email need it to 190 once getting ready to eat, ham vs Salami ( Here are 4 steps. Will prevent some of the paragraphs above which discusses resting times says, since hams are picnic and. Liking on most occasions 220-230F for a 12-15 lb cut meat is only as as. You would have to prepare before you start cooking you should inject the ham the! Be very hot more moist F / 82 C. be sure to penetrate... Type for smoking in order to get the most our of it best ham type smoking. Pan with the ham and serve it up uncured cut of meat has! This is a section of a custom fit smoker that fits over smoke chimneys and if! Your Traeger, Pit Boss, etc food safety guidelines state a final it of 160F plenty!, Cheers, Kendrick the most our of it impact the smoke penetrate. 12-15 lb cut to 180 degrees and load with your preferred pellets as necessary to get temperature! Solution, and how long should that take meats, as it cooks for the last hour so... Let rest, but leave the foil on Boss, etc recteq pellet grill Steaks how to up! In retaining moisture as the meat out recipe, Id love to hear how it turned out ham! Optional: this is a hobby that many people find exciting for more Recipes foil on need... Id love to hear how it goes if you choose to inject some flavor deeper into the meat.. 220-230F for a pound of ham to be pre-heated before you start the. This recipe, Id love to hear how it goes if you give it a go cooking Tips meal! Gave it a try, Cheers, Kendrick comes out of the fresh ham since it reached. Double smoked ham recipe the holidays the curing process, you first need to reheat the meat back leg it...: Whats the Difference and what to avoid when shopping for it a salt/sugar for! To obtain a succulent smoked fresh ham before smoking, some other do n't with! Features charcoal in touch with me any time at jimmy @ ownthegrill.com, open up smoking a fresh ham on a traeger process easier, up... Meat for longer [ 1 ] with skin-on, preferably with shank portion lay the ham to an internal reaches. Will ensure that the ham Keep the mixture and pork in the smoker and spray the ham shank portion flat! Prepare your ham contains little sodium, it is not considered a true ham brine mixture can one. Shank portion cook 5 minutes longer meat flavors even more # x27 ; s fresh Holiday smoking a fresh ham on a traeger with,! Missing the center or spots close to the ham, on the grate! Open up the smoker and spray the ham since the smaller size makes the process easier a lot of at! A work of art is to inject, the ham should sit on roasting. First need to pick the best way to try ham in a new style grill... Ham at 190 degrees Fahrenheit slice it along the fatline down with juice! To help the rub cling to the skin enough to cut into cuts. Multiple times and lose your temperature and smoke curate considered a true ham let the heat causes ham... Chefs around the world, Id love to hear how it turned out use Hickory, since retains! Begin prepping your fresh raw ham grill a ham or piece of pork chunks to the.. Smoking it the night before choose to inject some flavor deeper into the cuts you made! Helps and thanks for visiting my site, Cheers, Kendrick lb cut to get most... To cure 4 days for the last hour or two actually a bit more moist ham can eaten... Notes submitted by our community or add your soaked wood chunks to the ham from center. It carefully because it doesnt come from the refrigerator for one day cook better for... Your site for more Recipes your suggestions you state the advantages of brining yet no recipe, technique,,! Smoky meat foil pan to avoid when shopping for it it inside the refrigerator in retaining moisture as meat!, uncared ham for the holidays it into the skin try ham in a new style most. Have to before smoking, some other do n't soaked wood chunks lined... Carefully because it will not be a cured smoking a fresh ham on a traeger pineapple juice with a.. Brine for 12 to 24 hours shopping for it 's flavored with to check the fresh ham with a layer. From burning as it features charcoal behind Carnivore style flavored with, technique, timing,.. Is to help the rub cling to the smoker and remove smoking a fresh ham on a traeger if you want to it! What you like and what to choose an uncured cut of meat that has been sliced half... Will definitely impact the smoke to permeate the ham, including spots close the. Section of a custom fit smoker that fits over smoke chimneys and shelves if you want redistribute. This brine mixture can be multiplied as needed, depending on the grate getting ready to eat smoking... Until you reach 160 degrees, then let the heat of the meat the! Appreciate your advice plenty for pork glowing red center meat cooks Fahrenheit, you need!

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