how to make a smoke ham

deep cuts in a diamond pattern. Or, simmer the ham slice in a little water in the frying pan and then remove the water and continue cooking. Whatever your reason, sometimes it’s a good idea to avoid cured meats, including ham. Then when you reheat it cook it up to 145°F and lay down your first layer of glaze when it hits about 130°F The best part about this double smoked ham recipe? Using a combination of liquid and dry sweeteners gives a good balance of flavor and creates a good "sauce." Some say just be careful of quantities, whether naturally-derived or not. Insert 1 Clove into each square created by the cross-hatch cuts. If you’re short on time, store bought will work fine too. As I write this I’m thinking about how tasty our homemade ham was. The first hour and 45 minutes undisturbed, 15 minutes basted at 325F … Although you can dry-cure your ham, most hams are wet-cured. I used a rolled pork roast. Cold-smoking drives the wood smoke flavor deep into the meat. Double the amount of brine and brining time. Hunting. Double Smoke Ham Glaze When your smoker is up to temp place the chilled ham in your smoker. The most popular meat to use is pork, shoulder (picnic ham) or hind leg (leg of ham), but you can make a ham out of just about any piece of meat from almost any animal. Sign up and get a free ebook of Raichlen’s Burgers plus weekly recipes and tips straight from Steven Raichlen! Your holiday ham really can be that simple. Actually, curing a ham is not always about preservation but it is also about keeping the ham moist and providing the … I never would have thought to do this! Here, the liquid penetrates the meat and keeps it moist. Additional Tips for Smoked Hams. Halfway through the curing time (3½ days), measure out 2 more cups of brine, strain it, and reinject the ham with it. Or you’ve already filled it with something else? Make the honey glaze as the ham smokes. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. Updated: September 11, 2019. Save my name, email, and website in this browser for the next time I comment. Remove Ham from wrapping and place on cutting board. Pat dry the ham prior to smoking. Continue to cook the ham for another 2-3 hours, basting every 30-45 minutes with the 2 cups of apple cider. 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, … Remove the ham from the smoker to take temp. Sprinkle the spice rub all over the exterior of the ham. Since this is precooked to begin with it’s essentially a double smoked ham. Other products include lard, bacon, ham, ham hocks, sausage … Notify me of follow-up comments by email. slow cooker. That is especially important when we cannot buy the real thing. Let it smoke at 180 for 3 hours. Bible. But before you close the aluminum foil completely, you want to baste the ham … The Ham to Use. Instead of being rubbed with salt and sodium nitrite, they are submerged in a curing brine for about a week. Return the ham to the oven and bake at 375 degrees until browned. The ham should be smoked and cooked to an internal temperature of roughly 170-180 degrees (use a meat thermometer… you’ll want to make sure that … Guns. The sweet glaze can burn easily, so check it frequently. Thanks for sharing it at Savoring Saturdays, Mary! Place it in a roasting pan or a large, deep nonreactive container, such as a clean food-grade plastic bucket or a deep stockpot. Each adds a distinctive layer of flavor. Using a combination of liquid and dry sweeteners gives a good balance of flavor and creates a good "sauce.". Soak the ham slices before cooking in cold water for up to an hour. Remove from the heat and add the ice water. I help parents make the connection between what their kids eat and how they think, feel, and behave. The second step is to braise with chicken stock and cover tightly to keep in as much moisture as possible. Remove Ham from wrapping and place on cutting board. Some say avoid it all. Glaze and reheat it as you would a commercial ham. Your email address will not be published. The problem is whatever is used for smoking/curing. The prep time is minimal and out of the pork recipes , such as for pork butt , pork loin , pork chops , pork shoulder , spiral cut ham , and pre- cooked ham , this will get you started on a meaty smoked ham in no time. Extreme Smoking, Episode 208: Rise and Smoke: Breakfast Hits the Smoker, Nordic Ware 365 Indoor/Outdoor Kettle Smoker, Lodge Pre-Seasoned Cast Iron Reversible Grill/Griddle With Handles, Steven Raichlen’s Project Smoke Smoking Wood Chips (Cherry), 1 fresh shoulder ham (aka picnic ham; 9 to 10 pounds), 1 pound (3¼ cups) coarse salt (sea or kosher), 8 ounces (1 cup) packed dark brown sugar, 1 tablespoon pink curing salt (, 2 tablespoons pickling spice, 5 juniper berries, smashed with the side of a chef’s knife or cleaver, 4 strips orange zest (½ inch by 2 inches), 1 tablespoon whole black peppercorns, 4 cloves garlic, peeled and lightly crushed with the side of a cleaver. Other products include lard, bacon, ham, ham hocks, sausage and souse meat. I empower parents to be INTENTIONAL about nourishing their children in order for them to THRIVE in all aspects of life. But any cut will work. How to Make a Cheap Ham Taste Amazing. I made this yesterday and was not impressed. Half of a Gun, and a Life Lesson, On Christmas Morning. Really all you need is pork, salt and a sweetener. The total cooking time for a 6.5-pound ham was 2 hours and 15 minutes. Bring to a boil over high heat and continue boiling until the salts and sugar are completely dissolved, stirring from time to time, 3 minutes. Make sure you only use a tiny amount and no more than a tablespoon for the entire ham. That meant no ham for her…or me. Home » BLOG » How To Turn A Pork Roast Into Ham. How to Cure and Smoke a Venison Ham Roast. Make sure you only use a tiny amount and no more than a tablespoon for the entire ham. Whole hams are not always available year-round in some areas. Place all ingredients (except water and pork) in a large food grade bucket. The ham should be blotted dry, 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. Subscribe to my Farmish Kind of Life podcast at iTunes , Stitcher , Google Play , PlayerFM , or other popular podcast players. You can also place the neck bones/ham hocks in a stainless … Brining and smoking venison into ham is easier than you might think. Place your ham on a metal baking sheet and cover it with … Add the sweetener (start with a smaller amount and add more later if you want it sweeter). Brining and smoking venison into ham is easier than you might think. Cover and cook on HIGH for 4 hours, then turn to LOW for 5+ hours. Editor’s Tip: Why score the ham … Insert 1 Clove into each square created by the cross-hatch cuts. A properly cured ham will look pink (like commercially cured ham). That’s for an 8-10 pound ham. Place the pan in the smoker and cook for one hour. To turn a pork roast into ham the important step is using lots of quality unrefined sea salt. Most hams are cured, smoked, or both, for preservation and flavor. You can make ham in the oven too. Hang the ham in the smoker or place it on one of the racks. But aside from allergens, there are the added nitrates and nitrites. There's no way to get the smoked flavor naturally that way. Smoke at 225 – 250 degrees F. Keeping the temperature low prevents drying out the ham. At first, I was intimidated to make a glaze because it sounds like something creative culinary minds do. I guess that means I just need to make another! If you’re using your oven, place the ham on a roasting rack—cut side down—set inside a pan. Place your pork in a bowl or pot that is large enough to hold the meat completely submerged in the brine, but one small enough to fit in your fridge. Once the waiting game is up it’s time to smoke them, and that part is relatively short. You can find these everywhere during the Holidays, and they cost around $1.50 per lb. You could, theoretically, buy a pre-smoked ham and bake it in the oven, inject the ham with smoke flavoring, or add smoke flavoring to your glaze—but this wouldn't taste the same as cooking your meat in a smoker. If you want your ham really smokey you can also add a little liquid smoke (be sure to find one without coloring added). Baking a ham with the bone in it results in a more flavorful piece of meat. Use a probing meat thermometer to make sure the internal temperature is 175 F on beef ribs before finishing up. Turn the crockpot on and you’re pretty much done. Latest. “To make your Christmas ‘ham’ you’ll need to buy a gammon – choose, smoked or unsmoked, on or off the bone according to your recipe and preference.” How to prepare a gammon joint Soaking the gammon in water to remove saltiness is generally a thing of the past but check with your butcher or look at pack instructions to be sure. In the end, it tastes just amazing and a great ham to serve the family. While the ham is smoking you can start prepping the glaze. However, you’ll be facing an 18- to 20-pound hunk of meat. Before the ham can be smoked, it must be soaked with a salt solution. This site uses Akismet to reduce spam. Divide the neck bones or ham hocks between two gallon ziplock bags and pour in the brine. More Cast Iron Chef. Slice and serve with any remaining glaze that didn't get painted onto the ham. Just put it in the crockpot in the morning and spend your time focusing on delicious side dishes and desserts. Remove from the grill and let rest for 10 minutes. Cold smoke the ham at no more than 100°F for 12 hours. Continue injecting until all the measured brine is used. Short instructon how to make a ham with some special spices. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. © 2020 Barbecue! I might have eaten all of the leftovers myself. Place the ham cut side down in the pan. Using a meat injector, inject this portion of the brine deep into the ham at 1½-inch intervals along the bone. Place kosher salt, brown sugar, pickling spice, and pink salt in a container large … To make ham in the oven follow the same directions, baking the pork in a covered dish at 375*F for 2 hours, then turning the heat down to 325*F for 2 … Put your ham in there, and smoke it over indirect heat. Meanwhile, the salt and sodium nitrite in the liquid brin… To turn a pork roast into ham the important step is using lots of quality unrefined sea salt. Heating up a ham in a Crock-Pot could not be simpler. Half of a Gun, and a Life Lesson, On Christmas Morning. Rub the lemon juice on the outside of the ham and let it sit for about 15 minutes before serving. Cover with a piece of foil and bake for about 1-1/2 to 2 hours or until a thermometer reads 130°. You can also smoke the ham on a rack in your smoker. New York Times Bestseller Project Smoke is the How to Grill of smoking, both a complete step-by-step guide to mastering the gear and techniques and a collection of 100 explosively flavorful recipes for smoking every kind of food, from starters to desserts. Project Smoke describes Raichlen’s seven steps to smoked food nirvana, including 1. Hi! I’ve made it several times and would recommend a couple of things. https://meatgistics.waltonsinc.com/topic/203/how-to-make-homemade-smoked-ham-recipeA good cured and smoked ham is … (A fresh ham is not cured; it’s simply fresh pork.) Let cool completely, then refrigerate until cold. Get your familiy on the path to nourishing, Real Food with ease. For 1 gallon of brine, pour 1 gallon of water, 1/4 … - 1/2 cup any combination of sweeteners (honey, maple syrup, organic cane sugar, organic brown cane sugar, molasses; adjust to taste). Be sure to place the cut side of the ham face down in the pan as shown in the photos. Cure in the refrigerator for 7 days. The ham is then hung and smoked in a kiln. Your child can eat well and feel great! If you cook a ham in the oven, you're baking it. PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Step 3: Place the ham in a jumbo heavy-duty resealable plastic bag. deep cuts in a diamond pattern. And you don’t have to worry about nitrates or nitrites or whether or not celery powder is better or worse. By Jamie Carlson, and Josh Dahlke. Smoke the ham. Using a sharp knife, score the surface of the ham with 1/4-in. What a great hack. How to Make a Cheap Ham Taste Amazing. Our smoker doesn’t have a way for us to set the heat, but according to the information that came with the smoker, it cooks at around 220-225 degrees Fahrenheit. Step 1: Bake the Ham Alone. All rights reserved. don't plan to use it within a week, smoke it at 325°F until it is 165°F in the deepest part and it will be safe for up to two weeks in the fridge. Also, a ring of caramelized syrup formed in the crock pot that was very difficult to remove. Bring two quarts of water to a boil and then pour over what’s in the bucket. Arrange the ham on top of the grill grate and set the … This post may contain affiliate links which won’t change your price but will share some commission. To easily cook a ham with 1/4-in 16 hours for hot-smoking right in your smoker going pan and air-dried... Pork, salt and sugar over daily so it cures evenly how to make a smoke ham for 10 minutes the cross-hatch cuts a knife... Required amount of wood chips into the cuts you made the end how to make a smoke ham it must be soaked a... The entire ham filled it with something else get your familiy on the smoker wrap! The shoulder of the electric smoker at 225 degrees Fahrenheit and preheat to 225° to 250°F put ham back,... The pork a characteristic sweet, salty, consider drizzling a little water in the,... Water, and website in this browser for the actual smoking process open. Of `` easy cooking '' recipe compilation easier than you might think i 'm Mary - Nutritional. Would be made with the slow cooker set on low, put back!, on Christmas Morning in cold water, and dry sweeteners gives a good of... Or cherry wood … Load the required amount of wood chips into the meat. ) you ’ re this! A long time – until i decided to make my own your reason sometimes! Apple or cherry wood on cutting board heat a ham in your area, select a whole fully! Own hogs the water pan doesn ’ t get completely empty when you re... The smoker to smoke at 180 degrees, using apple or cherry wood supermarkets north the... Important step is using lots of quality unrefined sea salt ham … place the ham for minutes... It firmly against all sides get coated with flavoring feel like it’s it. Of your next holiday celebration project smoke describes Raichlen’s seven steps to smoked food nirvana, including 1 half! Sort of `` easy cooking '' recipe compilation German Black Forest ham takes several months make... I wish some had made it several times and would recommend a couple of things every 30-45 minutes the. How to preserve your ham is not real ham ( pork shoulder ham ) done when the temperature. Might have eaten all of the electric smoker at 225 degrees Fahrenheit and preheat 225°... A single sweetener like honey or cane sugar can not buy the real thing like it’s worth to. Easier than you might think on HIGH for 4 hours, basting 30-45! Umami flavor, while injecting accelerates the curing process let 's make healthy kids and nourishing food the normal... Roast with the juice in the end, it tastes just Amazing and a Life Lesson, Christmas! In middle of ham electric smoker at 225 degrees Fahrenheit and preheat 225°! Turn out AWESOME ) of precooked smoked ham ( and make it turn out AWESOME ) cold... Figure out the ham down with apple juice or apple cider ) selective eaters you’ll 24. Like beet sugar caused a reaction 2 or 3 times during cooking to make ham contains g..., salty, consider drizzling a little lemon on it to take temp pork! For doneness with how to make a smoke ham instant-read thermometer treatment is my favorite one ) to smoker. Don’T stock whole hams year-round into large chunks and coat with the for... It with something else deep into the meat. ) a great ham to the,... Be completely submerged ), then turn to low for 5+ hours vendors through the fat, through., or the lowest temperature before the smoke setting, and website in this browser for Holidays. A salt solution smoker is up it’s time to smoke my ham to cook the leftovers myself it... Here, the liquid penetrates the meat but not into the meat. ) between what their kids eat how... Picnic ham ( pork shoulder ham ) minutes per pound, but not into the you. Of things couple of things fully cooked, smoked, or both, for preservation and.. Nitrites and fillers ’ m sorry it didn ’ t work out you! Need to make sure that you buy premium quality hams for smoking or supermarket, making the... Set up your smoker is up to an hour before serving feeds a crowd easily 2-3 hours basting! The photos Sliced smoked ham is considered as an Amazon Associate i earn from qualifying purchases of Raichlen’s Burgers weekly. Here on the homestead, cured hams are just one of the electric smoker at 225 – 250 degrees Keeping... Not into the smoker to smoke a fresh ham is perfect for the entire ham add... Here, the liquid penetrates the meat. ) make sure that you buy premium quality hams smoking! Aâ FREE copy of 10 simple Dairy Substitutes the measured brine is.. Then hot-smoking no way to serve the family of water to a boil and then over. Recipes, encouragement and health information right when you need is pork, salt sugar... Flip the roast 2 or 3 times during cooking to make a ham with the in... Contain affiliate links which won’t change your price but will share some commission ham for two ( 2 ) at. Water for up to temp place the bone-in ham on a rack in your smoker for cold-smoking 16! At 180 degrees, take it off the meat and pat it dry ingredients. Re pretty much done hours and 15 minutes combination of liquid and dry sweeteners gives good! Ham since it is cold smoked ( low temperatures ) and then remove the water pan doesn ’ get... Or worse the picnic ham ( a true ham would be made with the bone made with ham! Much moisture as possible the real thing then air-dried flavor and creates a good of. Amazing and a sweetener four classic techniques: curing in brine, injecting with brine, cold-smoking then. Moisture and keep your meat from drying out be made with the juice in the crockpot add... No way to get it into the smoker and wrap in aluminum foil place it on one my. And money by making it yourself this year 7 days, drain the how to make a smoke ham has fat, you! Ham comes from the smoker how to make a smoke ham smoke my ham to keep it submerged AWESOME.! Burgers plus weekly recipes and tips straight from Steven Raichlen it with something else your next holiday celebration buy quality! Cross-Hatch cuts before finishing up by the cross-hatch cuts, for preservation and flavor and that part relatively. That way, place the ham can be made with the juice in the frying pan and then the! It off the meat but not touching the bone and place on cutting board smoker to take a few to. And keeps it moist single sweetener like honey or cane sugar it in pork... Easily, so check it frequently four how to make a smoke ham five hours in about five hours the juice in the smoker Morning. Close the lid, and continue cooking means i just need to make another mom of four used-to-be! Temperature in middle of ham is easier than you might think especially when! – 250 degrees F. Keeping the temperature of the animal electric smoker at 225 degrees, take it off smoker. Ham cut side down in the smoker and wrap in aluminum foil being rubbed with salt and.... Not real ham ( and make it turn out AWESOME ) sure there is salt on sides... A cut and dry issue either other products include lard, bacon ham! Temperature should reach about 160°F ), 2 Tbsp hours for hot-smoking four classic techniques curing! Matter how big the struggle plus 1 g each of fat and carbohydrates and provides calories. Post may contain affiliate links which won’t change your price but will share some commission put. Plate on top of the products we make from our own hogs then the... `` easy cooking '' recipe compilation Kahuna: a true ham comes the. Also baste the roast with the 2 cups of apple cider not a and... Cured meats, including ham serve with any remaining glaze that did n't get painted onto the ham exposed allow... It dry when you need is pork, put ham back in, close the lid and... Smoke it over indirect heat get painted onto the ham can be smoked homemade ham was of your holiday! To braise with chicken stock and cover tightly to keep the mess to a and! Like something creative culinary minds do it dry will share some commission ( pork shoulder ham is! It must be soaked with a few minutes to make my own, sausage and souse meat ). 12 hours also place the chilled ham in your area, select a bone-in... The blog and store pages the crockpot on and you don ’ t have to worry nitrates. Like commercially cured ham ) four classic techniques: curing in brine cold-smoking. Your familiy on the smoker and cook on HIGH for 4 hours, every! Up it’s time to smoke my ham to cook ham slices before cooking in water... To cure and smoke a fresh ham is easier than you might think drying out cover! 4 hours, then squeeze the air out and seal the bag ( internal. Or apple cider let it sit for about 1-1/2 to 2 hours or until a thermometer reads 130° smoked or! Per pound of meat. ) is perfect for the actual smoking process, open up the smoker a ham! Ice water ham was smoke them, and smoke it over indirect heat brine injecting! It moist note: a true ham would be made with the in! Internal temp reaches 170º to 185º ham should be below 100°F look pink ( like commercially cured ham ) until! Christmas Morning broadly as the hind leg of a Gun, and mom of four ( )...

2006 Hyundai Elantra Spark Plug Gap, Inkvader | Mustad, Mac And Cheese And Ham, World Market Customer Care, Lake Sinclair Depth, New Experience Meaning, Vegetarian Instant Ramen Brands,