Cut Weight/lbs Minutes/lb Minimum Internal Temperature & Rest Time; SMOKED HAM, cook-before-eating: Whole, bone in: 10 to 14: 18 to 20: 145° and allow to rest for at least 3 minutes Back home it was common to buy a pre-cooked ham and take it to the local BBQ joint and have it smoked. This will allow the ham to obtain maximum smoke flavor during the second cook cycle. The smoked ham most people are familiar with is a pork loin that’s been highly processed with sugars and brines. Bake for 25 minutes longer. Put the spiral ham in pan with rack in the bottom and with the fat side UP. A country ham typically already has a smoky flavor to it. I like to throw in a pre-cooked ham when I am smoking my turkey for christmas or thanksgiving. Place CENTER of oven. Let ham set for 15 minutes, then slice. City hams are the easiest to find at any local grocery store and the prep is easy, too. A smoker, unlike the standard kind of barbecue grill most people have, cooks … Cook all raw fresh ham and ready-to-eat ham to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat source. The flavor was wonderful. Country hams (dry cured, uncooked) are harder to find. At 2 1/2 hours take the ham … deep cuts in a diamond pattern. Using tin foil is likely to result in a less smokey-flavored but more moist end result. Baste frequently and keep the temperature around 250 F for 5 to 6 hours. Likewise, you can also experiment the taste and flavor according to your preferences. Any smoker can be used for this job. And it happens to taste absolutely amazing! It only enhances the flavor of the meat. Smoke the ham. 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.. The first step is to apply low heat with the ham exposed to allow that smoke flavor to work on the meat. I have purchased a ham for Christmas and want to smoke it but need some advice. You must cook a butt portion of ready-to-cook ham to be safe. The second step is to braise with chicken stock and cover tightly to keep in as much moisture as possible. You don't need tin foil to smoke a ham. 4. If the ham has an exposed bone, cover this with foil. If even more smoke flavor is desired, place ham in freezer for 1 to 1 ½ hours prior to cooking to allow outer edges of ham to start to freeze. Outdoor smokers cook slowly over the course of several hours, resulting in tender, succulent meats. Adding too much smoke can make it bitter. ... Because hams can be big, Ruff said home cooks find them intimidating or … Place ham on a roasting rack set in a roasting pan and diagonally score. Bring your pit up to 250⁰ and get the ham on the cooking rack straight out of the package. Bake in a 325°F oven, allowing about 21 minutes per pound for a large ham, about 25 minutes per pound for a smaller (up to 12 pounds) ham or half ham. In the South, there’s never a bad time to serve ham; this has never been truer than the case of the humble Ham Steak.Quick-cooking and about as versatile as protein comes, this salty-sweet slice of heaven works as a hearty breakfast entree, a quick-fix dinner, and for every meal in between. In the end, it tastes just amazing and a great ham to serve the family. Smoking a fresh ham is more similar to a baked piece of pork or roasted pork. Perhaps the best way to cook a smoked ham or to warm one up is by using a smoker, as the name suggests. This smoked ham cooks outside on the smoker, leaving you plenty of oven space. Place ham on rack in open roasting ... pineapple slices and maraschino cherries. This can help cut back on the salty flavor while still allowing you to make the most of your leftovers. A small ham or ham slice can be glazed and then browned quickly under the broiler. Smoke the Ham. Keep an eye on the ham as it cooks and spray occasionally with olive oil … For safety and quality, allow meat to rest for at least three minutes before carving or consuming. While it is a different cut of pork than the traditional ham, it generally tastes the same because it has been cured and smoked just like a ham. The procedure involves hanging the hams over smoking hickory wood, so the meat absorbs the smoke to flavor it. Add more water if necessary. The ham only needs to be heated through if serving warm. Remove spiral ham from package, reserve the liquid. Use less ham in the recipe. Let the ham smoke for 1-1/2 hours. Bake the ham just until the glaze is golden brown. Country hams are cured with a dry rub, hung to dry and sold uncooked. The fact that a ham is hickory smoked does not change the basic cooking process. Keep the temps steady and use a couple chunks of wood for good clean smoke. Obviously what I … Return onions to oven and continue roasting ham and onions for another 50 minutes. Cooks note: Even after soaking, country ham is quite salty, so thin slicing is mandatory. If it is dark brown, lower the temperature. Place the bone-in ham on a rack in a shallow roasting pan. A whole ham includes the butt and the shank, but most of the time what you purchase from the grocery store is just half of the ham, either the shank or the butt. Hams on the bone cook a bit faster than boneless cuts, since the bone becomes quite hot and radiates heat from the middle. Pour package juices in the bottom of the pan to avoid drying it out. The ham is a Wilson smoked Pit Ham boneless, pre-cooked. For a healthier ham, free of preservatives, try smoking an uncured piece of meat. Cook's Portioned Hams are smaller than Cook's Half Hams because the center steaks have been removed. I show how to make a wet cure for your ham and also how to smoke it on the WSM. If you're a bacon fan, however, cut a thicker (1/4-inch) slice and fry it up for breakfast. Increase the oven temperature from about 350 F to 400 F and brush the glaze over the meat. These are usually cured by brining and sold fully cooked. How to Smoke a Fresh Ham. (the first cook cycle is the cycle the processor uses.) The sweet glaze can burn easily, so check it frequently. Cover with foil and bake until warmed throughout, 2 1/2 to 3 hours. Roasting ham and onions in separate pans preserves the distinct flavor of each dish. Broil the glaze. Third, we add our homemade brown sugar and honey glaze. Preheat 325. If you will smoke a ham on your own, you should choose a fresh ham over a cured ham. Check to make sure the bottom of the ham isn't getting too done. If you are dealing with leftover ham that is too salty, you can still make use of it by using less. Cover spiral ham tightly with foil, no steam escapes. Return the ham to the oven and bake at 375 degrees until browned. If you are going to smoke your country ham, keep the smoke levels low. Braise with liquid. The ham comes from the hind legs of a pig. I use a pre-cooked, spiral cut ham. How do you smoke a ham? Baked picnic ham (pork shoulder ham) is one of my favourite types of ham to cook. The added butter, salt and pepper create a smoother glaze for the onions than that for the ham. These smaller Portions are a great value for authentic, great tasting bone-in ham flavor. For example, if you are adding the ham to a soup or stew, use two-thirds of the amount called for in the recipe. Glaze the ham. A glaze may be applied after the ham is cooked. Uncover the onions and stir to distribute the glaze. Cover with a piece of foil and bake for about … Additional Tips for Smoked Hams Although smoked and cured hams are generally considered safe to eat without any additional cooking, baking them to an interior of temperature of 140 degrees, … You have the option of purchasing either a Shank or Butt Portion Ham. Step 1: Bake the Ham Alone. Do I need aluminum foil to smoke a ham? Ham comes in three styles: city, country and fresh. How to Cook Spiral Ham Without Drying It Out. Of course, you can go longer but the benefit of smoking declines over time. After the ham cooks for 1 ½ hours, insert a … Using a sharp knife, score the surface of the ham with 1/4-in. Bake the ham for the length of time called for based on the weight; in general, expect a whole bone-in smoked ham to take about 18 minutes per pound. Roasting the ham butt at 35-40 minutes per pound (bone-in) is best; check it reaches 145 F. Wash the ham under warm, running water and use your hands or a clean brush scrub the skin. 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