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