It is a cut of pork. 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! My mouth is already watering for some of my special smoked ham. Since we’re essentially “double-smoking” the ham you want to stay away from stronger woods like Hickory or Oak. Halfway through the smoking process (estimated according to weight) take the ham out and remove the skin (also now called the rind.) I selected an already cooked bone-in, spiral sliced ham of about 10 pounds in weight. Allow ham to sit at room temperature for 30 minutes before slicing. Glaze the ham. For raw, fresh ham, the USDA advises cooking to an internal temperature of 145°F. Just my opinion - but mostly fact. The size doesn't matter; buy it as big or small as you are comfortable with. Mix 1 gallon of brine per every 10 lbs of ham. Remove the ham from the smoker and leave to rest on a cutting board for about 10 minutes. Likewise, you can also experiment the taste and flavor according to your preferences. Use a carving knife to cut the ham, making sure to follow the seams along the surface of the ham. Complimented your original rub and all turned out wonderful. Broil the glaze. Here are the top picks for Easter lamb and ham cuts. Third, we add our homemade brown sugar and honey glaze. 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. The second step is to braise with chicken stock and cover tightly to keep in as much moisture as possible. To test for flavor, cut a small piece of ham and taste it after 90 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. To cook a smoked ham, choosing the best cut of ham plays an important role. Bring to a boil. Fresh ham is not the cured, smoked product we associate with ham. Tips & Techniques Top Lamb And Ham Cuts For Easter. Smaller hams can take approximately six hours and large cuts smoke in about eight to ten hours. The ham should easily fall apart, and present meat that’s juicy … Check out our Baked Ham Glazed with Champagne recipe for a simple how-to you can use again and again. You can see pics here: https://ibb.co/kkchtR The first step is to cure the ham. A half ham cut is perfect for smoking effectively because it has more surface area. Remove from the grill and let rest for 10 minutes. Tips & Techniques I have 2, 3lbs fresh ham steaks, or at least that's what I think they are called. In smoking, there's no such thing as too much rub, so make sure to get every crevice of the shoulder. 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. 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. Or if you feel the need trim it off as it is sliced. Cook until glaze is reduced by half, about 15 minutes. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. 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℉. Slice and serve with any remaining glaze that didn't get painted onto the ham. Buy a fresh ham leg (uncured pork), a half fresh ham, or a piece of fresh ham in whatever size you're comfortable with. Prepare the brine. Cut all around the aitch then start cutting a little deeper until you encounter the knuckle. Turn the grill to the SMOKE setting, or the lowest temperature before the smoke setting, and smoke the ham for 20-25 minutes. Ham can be made with the bone in or out. They are usually already fully cooked, and basically you are just reheating them when you bake them in the oven. Either way is fine though. The smoking time for a spiral cut ham varies depending on size but usually takes about two hours. After reading Forum posts on smoking a Ham on a wood pellet smoker-grill I decided to practice to see the results for myself. If the flavor is to your liking, add your glaze at this point. Once the ham temperature registers around 135 degrees F, start preparing your glaze. Slice the ham and the user can trim off the tough outter edge. Stir in remaining ingredients; cook 5 minutes longer. Curing a cut of pork to make your own home made ham is a lot easier than many people think. Curing and smoking pulls the moisture from the ham to make it safe to store at room temperature. Preparing the Ham for Smoking The fresh ham will have the term “fresh” in the title of the product. Just seems like unnecessary work to me, but I'm a simple kinda cook. The term fresh means that the product has not been cured in any process. I use a mild fruit wood like cherry or apple for the smoke. Curing hams used to be the best way to preserve pork before there was reliable refrigeration. Using a smoker to cook a fresh ham is a satisfying method to create a delicious cut of meat. Silly Okie - cook it with the skin on it keeps the ham moist. 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. For extra flavor, insert a whole clove into each cut intersection or in the centers of the diamonds of the scored ham. But before you close the aluminum foil completely, you want to baste the ham with your pineapple juice. 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. 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. Braise with liquid. The directions on smoking a cooked ham are for an electric smoker or pellet grill are basically the same. Choose one that is 8-12 pounds total weight. Fresh ham, cut from the hindquarters of the hog and sold unsmoked and unseasoned, is leaner than traditional barbecue cuts like shoulder. To cook the ham the smoker needs to be between 275-300 degrees. Let’s unpack the smoker and get grilling this Spring with a fresh, bone-in ham, smoked on a Weber Smokey Mountain Cooker Smoker! I use a disposable aluminum pan to smoke my ham to keep the mess to a minimum. Soak the wood chips in water or fruit juice for about 40 minutes. The Hams turned out OK but often were dry. Step 2. The first step is to apply low heat with the ham exposed to allow that smoke flavor to work on the meat. Steps to Prepare. Remove ham from oven, and coat with one last layer of glaze. Pecan Smoked Fresh Ham With Maple Glaze On The WSM. Keeping the Ham Fresh To keep a ham fresh just place it in the fridge until you are ready to smoke it. 1. These hams at the store are usually cured. Smokers use indirect heat and infuse the ham with a smoky flavor using smoldering wood chips. Don’t cut off any more fat than you need to– it will be sweet and buttery, so you definitely want to keep it! The term “turkey ham” refers to a ready-to-eat product that is made from the cured thigh meat of the turkey. Tips and Tricks for Smoking Ham. Slower and longer is better when it comes to smoking a ham or any other meat really in our opinion. Smoke the ham. Purchase a fresh ham roast. 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. Second day use of ham slices with eggs and toast was a special treat. Take note of the "use by" date which is usually a good while off and be sure to use it way before then. 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. A fresh ham would be an uncured leg of pork. Just remember that the desired temperature is 150 degrees. A smoked fresh ham is different than the cooked (and usually smoked) ham you have probably bought at the grocery store before. 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