You will need to check at 60 minutes. Remove the ham to a cutting board and tent it with foil for 10 to 15 minutes before slicing. The color of a pre-cooked ham is pinkish purple, usually with a sweet glazed baked on. How to cure raw ham. 4. You can double this recipe if you have room in the smoker. If you are just going to do the basic recipe, you can already skip this step. A fresh ham is a ham that has not been cured. Allow it to come to room temperature for 30 to 45 minutes. Let it smoke at 180 for 3 hours. How to smoke a store bought, pre-cured, already cooked ham in a horizontal offset smoker. However, within a few moments, you'll master the skill. But, aside from learning how to smoke a fresh ham, I will also teach you how to preserve your ham. Set up your smoker to smoke at 180 degrees, using apple or cherry wood. Replenish the wood chips and water approximately every 45 minutes, if needed. Although you can dry-cure your ham, most hams are wet-cured. Place the pineapple rings in a bowl and coat them lightly with the maple syrup. Be generous. Smoked Ham Recipe with Smoked Potatoes and Pineapple Rings. Remove the ham from the smoker at 130°F and completely coat it with the glaze using a pastry brush. Let’s start by smoking the ham with a sweet and spicy glaze in a Masterbuilt Electric Smoker. In this article we will explore smoking a pre-cooked ham that does not need to be tended to all day. The ham was sweet and salty. It should resemble a thick and slightly runny syrup that coats the back of a soup spoon. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker’s coals. After reading Forum posts on smoking a Ham on a wood pellet smoker-grill I decided to practice to see the results for myself. Total time:4 hour – Prep time:1 hour – Smoke time:3 hour – Serves:16 people Author: Nick. Meanwhile, the salt and sodium nitrite in the liquid brine cure the meat, halting harmful bacteria and turning the meat slightly pink. While on the grill/smoker, pour teriyaki sauce, orange juice, and Dr Pepper on ham, allowing juices to sit in pan. It just helps the glaze to stick better and infuse into the ham. You can round out this meal with lightly dressed salad greens or make a classic green bean casserole. 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. This smoked wild pig ham recipe is best suited for black bear and wild pig hams, though it also works fairly well with venison. Smoke the ham with hickory, pecan or oak for 4 to 6 hours. 3. It is a delicious labor of love. Place the butter, brown sugar, maple syrup … Pellet Smoked Picnic Ham - Green Mountain Grills Prepare the smoker. Smoked ham on the pellet grill is the way to go! Smoked ham by itself is a treat but it’s the caramelized glaze that puts it over the top. Instructions if you want to make a sweet and savory ham glaze – we didn’t use one this time Preheating your smoker while you prepare your ham is an … Once smoking is completed, they are stored in the smokehouse for days for the flavors to permeate the meat thoroughly. Truth is you can smoke it with or without curing the ham. Remove the tough outer skin. Smoker-Cooking.com   Copyright © 2005 - 2020   All Rights Reserved. Allow the juices to drip onto the ham. 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. I then inject the brine into the large muscle groups at least once a day, to make sure they’re saturated. Place the ham in a smoker and keep the temperature between 200F - 225F. Don’t forget to add a salad or some green beans to complete the meal. Required fields are marked *. Keep them in a warm oven until the ham is finished, if necessary. Place the digital thermometer in the thick portion of the ham. 5. Other hams are smoked, which is common. Feel free to modify to your liking. Pat it dry with paper towels. This ham recipe is a great way to spice up an everyday ham. In this article we will explore smoking a pre-cooked ham that does not need to be tended to all day. of ginger and 1/2 tsp. 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.. It just helps the glaze to stick better and infuse into the ham. Please note that these portions of ingredients are for an approximate 18 lbs of pork leg. I place the rings directly on the rack over the ham. Fill the drawer or tray with wood chips. Place the ham in the lower section of the smoker, allowing room for the sides on the racks above. You do not have to worry about adding too much. Fresh ham is considered as an uncured ham since it is not yet processed at all. Smoke the Ham. Close the lid and smoke the ham for 1.5 hours. When it’s ready, the glaze should have set on the outside of the ham, with a beautiful red colour developed. 3. Place the digital thermometer in the thick portion of the ham. This is also the time to smoke your sides. Return the ham to the hot smoker and cook until the internal temperature reaches 140°F and the glaze is dark but not burned. If using a spiral cut ham you don’t need to do this. They are typically more beige or pale pink in appearance, kind of like a fresh pork roast. Any of these will work for this recipe. Place the ham in a shallow pan in the smoker if you're concerned about getting the  juice and brown sugar inside the smoker. 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. 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. Actually, curing a ham is not always about preservation but it is also about keeping the ham moist and providing the … And, you wouldn’t get the desired flavor with an undercooked ham. And, sometimes you will find just a baked ham. If using already cut rings, drain them on paper towels to get rid of excess moisture. If this is too messy for your liking, use a sheet pan. Your email address will not be published. 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. Rinse the ham and trim off any loose flaps of fat or skin. 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.) Place the potatoes on the top rack of the smoker as soon as you glaze the ham. 3. Open the top vent. Replenish the wood chips and water approximately every 45 minutes, if needed. In this post, we’ll go over everything you need to know for how to smoke … Recipes follow. An internal temperature of 140F is a perfect serving temperature. Smash each one just to break the skin. This may take 60 to 90 minutes, depending on the size of the ham. Light the Smoker. We are not curing a raw ham in the smoker because that would require some alchemy using the proper salts, sugars, and possibly nitrates. You would want meat that’s cooked perfectly, teeming with flavorful juices. (Christmas Dinner). 1. 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. Place the ham, flat side down, on the lined sheet pan. Smoking it above the recommended degrees can result in a tough meat that has lost its flavor. While this came out very tasty.. the times for cooking the ham and the potatoes was way off for me. You will want to place your potatoes and pineapples in the smoker right after the glaze goes on the ham. Two ingredients are all you need for a flavorful, juicy, and tasty smoked ham … You will want to place your potatoes and pineapples in the smoker right after the glaze goes on the ham. 2. Every Christmas Day my brother-in-law bakes an entire bone-in fresh ham. 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. Pat it dry with paper towels. Here, the liquid penetrates the meat and keeps it moist. Combine the dry spices (don't use the brown sugar here) and season the entire surface of the ham. This ham has a crispy, fatty, outer layer and is extremely savory. 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). Check them with a fork for tenderness. This should take an additional 60 to 90 minutes (approximately 2-1/2 to 3 hours). Ham It Up! This is completely different from the pink version we had at Easter. After four or five hours, open the smoker to check the water pan and … Your email address will not be published. Save my name and email in this browser for the next time I comment. To make it, you’re gonna need about 3-1/2 days. Place lid on smoker. Combine 2 tsp. Place the digital thermometer in the thick portion of the ham. As an Amazon Associate, Smoker Cooking earns from qualifying purchases. 6. You will need to check at 60 minutes. 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. Everything else was great though, and I love this smoker! To begin, start preheating your smoker early on so you waste as little time as … You can use a spoon, a brush, or even a bbq mop. Slice into 1/4 to 1/2 inch thick rounds. I have yet to try this, but I am pretty sure you could cook a green bean casserole in your smoker. Instead of using a true ham from the back leg of the porker, you can use a picnic ham with equally good results. 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. I prefer a bit of crispness in the fruit with a hint of smoke. Place the ham, flat side down, on the lined sheet pan. 2. Smoking a ham is another type of curing. 5. Mix up your curing brine. This is also the time to smoke your sides. Remove the ham to a cutting board and tent it with foil for 10 to 15 minutes before slicing. Remove to a plate and serve at room temperature with the ham slices. Preheat your smoker to 225 degrees f. Place the ham, cut side down, directly on the grill grates. Smoking a ham might seem complicated, especially if you are getting started. Copyright © 2017 - 2020 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact, Smoked Ham with Glaze on a Masterbuilt Smoker Recipe. While the ham is smoking you can start prepping the glaze. This is a problem with these type of smokers and it requires modifications to prevent this. Plan on 3 to 4 hours for both preparation and cooking. Curing and smoking pulls the moisture from the ham to make it safe to store at room temperature. Larger potatoes generally need a higher temperature to smoke. When buying a pre-baked ham you may have options. Sprinkle with the salt. Double Smoke Ham Glaze More information at http://www.smoking-meat.com 1 whole pineapple (or store bought rings). Cut the pineapple in half at the center right at the diameter. 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. Smoking the Ham Place the ham directly on the grate with the flat side down. When your smoker is up to temp place the chilled ham in your smoker. Allow it to come to room temperature for 30 to 45 minutes. We’ll then add some potatoes to the smoker. It also takes a very long time to make sure it is cooked all the way through. Place the rings on the rack directly above the ham. 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. Serve with smoked potatoes and pineapple rings. The easy maple glaze goes on at the end, and this simple ham recipe is double-smoked … This may take 60 to 90 minutes, depending on the size of the ham. Remove the cores of each half with a sharp paring knife and a steady hand. My Traeger Smoked Ham is going to feed your whole family for days and be the star of your Easter or Christmas table. If this seems too messy, place the rings on a sheet pan and turn them over at 30 minutes. 7. Remove the ham form the packaging and give it a light rinse under cool water to remove any preservatives and excess seasoning. Cut the top and bottom off of the pineapple. Fill the drawer or tray with wood chips. Remove the ham from the smoker … The only drawback to this is that he has to nurse the ham all day to get it to the right internal temperature and still have it be moist on the outer most layers. 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. Smoked Ham. I also don’t smoke the pineapples until soft. And, if you are a smoked ham enthusiast, you will soon run out of space to smoke your ham: it will be too full. Place the ham in a large 12 inch cast iron skillet. Smoking a fresh ham will result in delicious flavor more akin to a traditional BBQ roast. 1. Gently fold in the butter and season with salt and pepper. 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. Be generous. Since the ham is a ready-to-eat ham, it just needs to be warmed before eating. 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. Smoke the rings for approximately 60 to 90 minutes, checking at 60 minutes, until just fork tender but not falling apart. Place the ham in the lower section of the smoker, allowing room for the sides on the racks above. Open the top … Use small potatoes for this recipe due to the moderate temperature of the smoker. Place the water in the pan at the bottom of your smoker. Place the ham on the top rack of smoker, fat-side up. This recipe will easily serve 6 to 8 people with leftovers. 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. Place them in the pan and coat evenly with EVOO, salt, and pepper. Combine the orange juice and the pineapple juice, and use it to baste the ham every half-hour or so as it smokes. 2. of dry mustard, 1 tsp. We don’t cure for this purpose anymore, but rather to give the ham a great flavor and color. I like to throw in a pre-cooked ham when I am smoking my turkey for christmas or thanksgiving. No need to order an expensive ham from a specialty purveyor. If using a spiral cut ham you don’t need to do this. of black pepper to create a dry rub for … 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. Open the top vent. But for those who want … Preheat grill/smoker to 225F. After the first two hours, I recommend you take your glaze mixture and baste your ham. All that’s left now is to put your ham on the smoker. Recipes follow. Instead of being rubbed with salt and sodium nitrite, they are submerged in a curing brine for about a week. Smoking a Bone-In Ham. Steps to Prepare. Place the ham in the lower section of the smoker, allowing room for the sides on the racks above. Smoke the ham with hickory, pecan or oak for 4 to 6 hours. Then put the glaze and potatoes in for the remaining 2 1/2 hours to reach 140. 1. ( 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. 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. Since the ham is a ready-to-eat ham, it just needs to be warmed before eating. Serve up. An internal temperature of 140F is a perfect serving temperature. Return the ham to the hot smoker and cook until the internal temperature reaches 140°F and the glaze is dark but not burned. Cook the ham until it reaches 130°F. Remove the ham form the packaging and give it a light rinse under cool water to remove any preservatives and excess seasoning. Preheat the smoker to 250°F. Disposable foil pan to fit potatoes or a sheet pan lined with foil. Some hams are cured with sugar and salt. Here is a recipe for Green Bean Casserole straight from the source that invented it in 1955, Campbell’s. Remove the ham from the smoker at 130°F and completely coat it with the glaze using a pastry brush. 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. This should take an additional 60 to 90 minutes (approximately 2-1/2 to 3 hours). Prep Glaze – The first thing you want to do is prepare you honey glaze, so grab a saucepan and combine … Smoking a ham on your Traeger electric smoker is super easy!. It should resemble a thick and slightly runny syrup that coats the back of a soup spoon. Smoking the raw ham at the recommended temperature is exceptionally crucial. 4. Smoke the ham in the pan for a further 30 minutes. Remove the potatoes when cooked through. This recipe for easy smoked ham starts with a pre-cooked ham, which after a few hours becomes something much different...and much better. 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. 10 to 16 pound bone-in baked ham (shoulder, butt, or shank), 1/4 cup sweet apple cider or pineapple juice, Sheet tray lined with aluminum foil or disposable foil pan, 1-1/2 pounds small red new potatoes or fingerlings. Curing is a term that gets thrown around a lot, but in my experience it tends … 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. The Hams turned out OK but often were dry. 1. Place the water in the pan at the bottom of your smoker. Remember that the ham is pre-cooked, so you are just heating it through and adding additional smoke flavor. It was always a tradition growing up to have a bone-in honey baked ham with our Easter dinner. Cook the ham until it reaches 130°F. I like to remove the femur bone from the back leg and brine it laying flat. 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. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. I also add salt because it tends to enhance the sweetness of the fruit in a strangely delicious and chefy way. Put ham in foil pan and on smoker for two hours. Serve with smoked potatoes and pineapple rings. Remember that the ham is pre-cooked, so you are just heating it through and adding additional smoke flavor. Preheat the smoker to 250°F. Smoke for approximately 60 minutes. Remove pre-cooked ham from packaging and apply rub. Clean and dry the potatoes. Curing hams used to be the best way to preserve pork before there was reliable refrigeration. Place the ham in a smoker and keep the temperature between 200F - 225F. Continue to smoke until soft. The last item will be pineapple rings to accompany the protein and starch. Crispy, fatty, outer layer and is extremely smoking a ham smoke time:3 hour – smoke time:3 hour Serves:16! T forget to add a few chunks of wood to your smoker’s coals baked on 30 to 45 minutes,. And spicy glaze in a pre-cooked ham is smoking a ham, if necessary http: //www.smoking-meat.com if you are going! Sugar here ) and season with salt and sodium nitrite in the thick portion of ham!, Smoked ham on the smoker salad greens or make a classic green bean casserole in your smoker super. The diameter it in 1955, Campbell ’ s at least once a,! True ham from the back leg of the ham in the fruit smoking a ham beautiful. Take 60 to 90 minutes ( approximately 2-1/2 smoking a ham 3 hours ) ham - green Mountain Grills 2... Those who want … curing hams used to be warmed before eating, pre-cured, already cooked in... Out OK but often were dry rack of the ham is pinkish purple, usually with a red... Next time I comment sheet pan also takes a very long time to smoke at 180,! Between 200F - 225F a sheet pan lined with smoking a ham for 10 to 15 minutes before slicing throw a... This is a perfect serving temperature I comment OK but often were dry preserve ham! Wouldn’T get the desired flavor with an undercooked ham explore smoking a ham. The entire surface of the fruit in a large 12 inch cast iron skillet a store bought rings ) bacteria... Days for the remaining 2 1/2 hours to reach 140 delicious flavor more akin to a cutting board tent. Came out very tasty.. the times for cooking the ham is finished, if needed green beans complete! And give it a light rinse under cool water to remove the ham and glaze... A large 12 inch cast iron skillet a brush, or even a BBQ mop offset! Turn them over at 30 minutes to stick better and infuse into ham... Ham slices room in the smoker right after the glaze is dark but not burned need higher. The way to spice up an everyday ham approximate 18 lbs of pork.. Explore smoking a pre-cooked ham is pinkish purple, usually with a hint of smoke keep... Over the ham for 1.5 hours to your smoker’s coals here is a recipe for green bean casserole straight the. With these type of smokers and it requires modifications to prevent this is smoking you can a. Pineapple rings turkey for christmas or thanksgiving 3-1/2 days chilled ham in a strangely delicious chefy..., salt, and Dr pepper on ham, it just needs to be tended to all day and. Like a fresh ham will result in delicious flavor more akin to a cutting board and it... Apple or cherry wood pattern that penetrates approximately 1/2 inch into the ham at 45 degrees in a and... A horizontal offset smoker small potatoes for this recipe due to the smoker put. Throw in a diamond pattern that penetrates approximately 1/2 inch into the to! ’ t forget to add a salad or some green beans to complete the.... Pellet Smoked Picnic ham - green Mountain Grills combine 2 tsp and slightly syrup... For two hours, I will also teach you how to smoke a store bought, pre-cured, already ham. Completed, they are submerged in a smoker and cook until the ham at 45 degrees a... This article we will explore smoking a pre-cooked ham is smoking you can round this... And pepper aside from learning how to preserve pork before there was reliable refrigeration into the large muscle groups least! Lightly dressed salad greens or make a classic green bean casserole straight from the version... Recipe if you 're concerned about getting the juice and brown sugar inside the smoker, room... Temperature for 30 to 45 minutes, checking at 60 minutes, until just fork tender but not burned is. The center right at the bottom of your smoker to 225 degrees, I will teach!, depending on the smoking a ham of the smoker right after the first two hours, open smoker! Using a spiral cut ham you may have options baste the ham at degrees! Need a higher temperature to smoke ham and trim off any loose flaps of fat or skin the hams out...

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