If you want to add a little bit more flavor, you can add 1 tablespoon of Pink curing salt, 4 cloves of garlic and 4 bay leaves. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulman’s book, Charcuterie. If you decide to use it, mix all the ingredients together in a saucepan and bring to a boil over low heat. Thank you and looking forward to exploring your site for more recipes! Smoked ham needs to hit an internal temperature of 190 degrees F to be considered ready to eat but you don't want the skin directly exposed to heat the entire time or you risk destroying your spice rub. Fresh ham is considered as an uncured ham since it is not yet processed at all. Read the Steamship of Pork...a.k.a, Fresh Ham - - Slow Roasted @ 210* for 12 hours, with Pictures. But, it is not recommended because there is a very high possibility of ruining your ham by destroying the flavor and drying out completely. As a rule of thumb, it will take about 15-20 minutes per pound of meat, so your 6 lb fresh ham should be cooked in about 2-3 hours. 2. Step 2. One of the paragraphs above which discusses resting times says, “since hams are already fully cooked. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. I will prepare my ham a day in advance since I will attend a Baptism Easter morning and want to have everything ready to heat and serve for dinner. So if you've ever wanted to learn how to smoke a ham but never knew where to start, this might just be what you've been looking for. What guidance can you provide about these parameters? You can read a very detailed guide about ham brining which I read eveytime I need to remind any detail: Ham Brining 101 Hope it helps, Cheers, Kendrick. Method 2: Smoking an Uncured Ham . By smoking pork picnics for the first few hours at a lower temperature, say around 200 degrees, then raising the temperature up around 235 degrees, the shoulder will get good internal smoke flavor and will finish in a decent amount of time. Do you need a rub or a brine? The time needed to brine or cure a fresh pork ham totally depends on the size of the meat cut. And in the case of smoking a ham, size really doesn't matter. Once you've decided to smoke, you'll have to assemble a short list of ingredients and tools. Preheating your smoker while you prepare your ham is an excellent way to do … Hello Andy, I think that the salt/sugar brine you use for turkeys and chicken can also be used for brining the ham. It will cure at around 2 pounds per day. When you are about 2/3 of the way through your calculated cooking time (remember, 15-20 minutes per pound), insert the meat thermometer into the deepest part of the ham without hitting the bone and check the temperature. We're going to teach you everything you need to now on how to smoke a fresh ham, outlining what you'll need, the process of cooking, and even what you can do with the ham once it's cooked. As for the temperatures, in the oven, you should reheat it on 300-325° until it reaches an internal temperature of 140°F (it may take about 10 minutes per pound or about 1h & 20 mins for an 8-pound ham). Add your charcoal and get the fire going. If you're like me, you and your smoker are now ready for a whole new world of recipes. Disclamer FuriousGrill is reader-supported. You need to check the fresh ham every couple of hours and spray some apple juice or cider on it. Make sure to monitor the amount of wood, charcoal, and water during the smoke, adding more as needed and adjusting air intake to keep the flames at a consistent temper. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. Also, if you live in a cold country, you will need to light up the smoker a bit forward as the weather may impact the temperature. Set the temperature of the electric smoker at 225 degrees Fahrenheit and preheat for 30 minutes. The cut of meat called ham refers to the hind leg of a pig. Let me know how it goes if you give it a try, Cheers, Kendrick. Brine for one and a half hours per pound (14 lb ham = 21 hours). So keep it in the mixture depending on the size of the ham. A smoked ham is one of the most delicious ways to eat pork, but few people are bold enough to try and smoke one for themselves. 1. Press them in for good measure, then head outside to start cooking. You have to be careful as there is a high possibility of drying out the meat. As for your questions, you should have in mind that brining is Optional. I personally have tried pecan and hickory. 5) pour some water into the tray and a little oil over the meat (optional) 6) put the tray into the oven and fry the ham at about 180 C/360 F until it’s golden brown, flip it 1-2 times to roast evenly 7) turn the oven off and let the fresh ham roast to rest for about 30 minutes before serving (recommended) But, aside from learning how to smoke a fresh ham, I will also teach you how to preserve your ham. 2 questions: 1) What are your thoughts using apple pellets for my Traeger and 2) Can you share the specifics of your glaze recipe? The reason you do this is to create more surface area for your spice rub to adhere to as well as making it easier for the skin to fully crisp up. Add the cold mixture to the meat. If it is very cold outside, the smoker may have difficulties to maintain the ideal temperature and you maybe should relocate it in a small corner or somewhere where the cold winds don’t reach it. Join the discussion today. What I personally do is put water in a simple aluminum container without adding anything. Grill Master's Essential Barbecue Recipe Book, The Trusted Recipes for over 33,000 Grill Masters. 3) Keep the mixture and pork in the fridge until done. Not until the loin is cured (brined) and cooked, typically smoked, does it take on the flavor and texture we associate with the product known as ham. Once your ham has reached 190 degrees F, take it off the grill but don't remove the tinfoil. It will cure at around 2 pounds per day. I have actually written a full guide on how to make pulled pork at home. Whether it's Easter, or you have a ham recipe, this smoked ham recipe is excellent for fresh ham with a nice cook time. Should I use aluminum foil to smoke a ham? You can find it here. As soon as I finish it, I will link it in the article, so the readers can easily access it. Plate up a slice or two (or three or four) next to some macaroni and cheese, mashed potatoes, or fresh roasted vegetables and you'll have one of the most amazing meals of your life, all made with your very own hands. Next take the yellow mustard and coat the entire ham. Meat absorbs smoke until it reaches a certain temperature, around 150 degrees. Next take the yellow mustard and coat the entire ham. discussion from the Chowhound Home Cooking, Pork food community. As an Amazon Associate I earn from qualifying purchases. When the smoke starts to roll, it's time to position the meat on the cooking grate. If you are cooking Whole, Double the Ingredients. FuriousGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Buy a fresh ham leg (uncured pork), a half fresh ham, or a piece of fresh ham in whatever size you're comfortable with. While cured ham is preserved and made safe-to-eat through the application of salt cure, like it is done on capicola, fresh ham is more akin to a roasted or baked piece of pork. Next, if I am smoking to preserve the ham or Venison ham, do i salt it down prior to pasting it and how long and at what tempature do I smoke it to achieve the longest lasting preserved meat possible? After that, you can take it off. Excellent article. As I mentioned in the smoking part of this article, you can use tint foil to wrap the ham during the last hour of cooking for it to become a bit more juicer and retain the moisture better. Actually, curing a ham is not always about preservation but it is also about keeping the ham moist and providing the … As for the above statement I wrote to inform readers that if they are using an already or pre-cooked/smoked ham and cooking it again, then they can also leave it to rest for a while in order for the heat to distribute evenly. If you want to go for a simple recipe, just mix 1 cup of brown sugar with 2 tablespoons of water until the sugar dissolves. The shank almost always has the bone attached, which makes it very flavorful, but it can be tougher than the rump half of the ham. Let the fire get going (this will take a few minutes), after which you can toss on your wood and fill the water tank, as well as place on the grate. Rub ingredients: Black pepper, kosher salt, paprika, garlic powder, onion powder, chili powder, dried thyme, and dried oregano. Hi Kendrick, Just got into smoking as I smoked a turkey( ON WEBER GAS GRILL) this past Thanksgiving . Once your ham has reached 190 degrees F, take it off the grill but don't remove the tinfoil. It is rare to find the whole ham at a grocery store. This one only took 10 hours… it’s not about how long it takes, but the internal temperature of the meat. SMOKE/ROAST THE HAM As mentioned, fresh ham is more like a pork roast. Yes, you can try and do that. For this, you will likely need to special order the cut from a butcher shop. Regulate your temperature as needed to make sure it stays between 220-230 degrees F, including adding more charcoal for more heat or adjusting your grill vents to bring the temperature down. If you want to use the grill, which by the way has a higher possibility of drying out the meat, I recommend you to first slice the ham to prevent drying out and only use an indirect heat until the ham reaches 140° internal temperature. So I plan on smoking the ham at home in VA and will be taking it to TN to my mom’s house for Christmas dinner. How long do you smoke a fresh ham? So, after you finish smoking, preserve the pan drippings so you can use them when it is time to reheat the meat. Both are prepared similar to a Boston butt (front leg) and will taste more like an excellent BBQ roast than a traditional salt-cured holiday ham. It should take about 15 to 20 minutes per pound to fully cook a raw ham. I hope you enjoy it, Cheers, Kendrick. 2 Teaspoons Freshly Ground Black Pepper (Medium Grind), Charcoal Smoker (Large enough to fit your ham) with Chunk Charcoal, Large Fresh Ham (I used a 12-15 lb cut as a reference in this article), 4 Teaspoons of Pink Salt (insta cure #1) (4 teaspoons). We like the addition of liquid smoke, since most hams arrive smoked. Method 1: Smoking a Cured Ham. I hope this helps and thanks for visiting my site, Cheers Kendrick. I plan to smoke a fresh ham for Easter. I personally prefer to use Hickory, since it has a slightly bacon-flavor, enhancing the meat flavors even more. 1 tbsp paprika. Actually, I didn’t fully cover the brining process in details since I’m planning to do a complete guide just for the brining since there is ton of information to cover regarding that topic. This is to prevent the outside from burning as it cooks for the last hour or two. This creates more surface area for the spice rub to cling to, as well as help the skin to crisp up better. I explain in detail all the process you should follow. Read the label carefully before purchasing your cut. He loves to share his knowledge and passion about cooking with everyone online (Read More). Should I stop when the ham hits 160 and take it to 190 once getting ready to eat? Once returned to the grill, you no longer need to baste the meat and can just let it smoke, checking for temperature until it reaches 160-170 degrees. Over the next several hours, your ham will become infused with the smokey flavors of the wood and your spices will caramelize, leading to a delicious and crispy outer crust. The process and methods are almost the same for the smoked ham. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Smoked meat is only as good as what it's flavored with. The ham comes as smoked, cured or both. I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. You can read them for reference. Place the ham on the grill grates and shut the lid. To do the job right, you'll need to start with a spice rub. Hello David, Thanks for passing by. 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. A very large ham can take up to one week to get fully cured. When learning how to smoke ham, you learn quickly that deciding to smoke a fresh ham as opposed to a cured ham is going to greatly impact the flavor of your meat. In general, ham is usually a bit cheaper than a pork loin and serves more people. 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. But they are nothing like a slow-smoked ham. Tell us your thoughts, tips, and ideas in the comments below, and don't hesitate to share this recipe with your friends if you liked it; they should probably learn how to smoke ham too! If the meat floats on top of the mixture, use a plate on top to keep it submerged. Guide on how to smoke a fresh ham Step 1: Pre-heat the smoker Load some wood chunks or chips on the smoker and set the fire to pre-heat the smoker. Hi Kendrick. Do you have recommendations on the reheating process? You can work with any cut you want. Then it’s ready to pull and serve. I have a couple of questions that I would greatly appreciate your advice. If the ham is labeled as “fresh,” they’re not referring to the fact that it has never been frozen. So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. Load it up with some charcoal and get the fire going, soaking your wood chips in hot water before this if you wish to use them instead of wood chunks. Great For Friends, Family, Anyone! If it hasn't been done by a butcher, cut through the surface of the ham's skin in a grid formation, being careful not to cut into the meat and only the skin. When I was a kid growing up, we always had a baked ham or a ham bought from Honey Baked Hams… and I always thought those two hams were good. Thank you. You can read one of my other guides to make preserved meat by clicking here. This lets the meat fibers relax and become more tender, as well as retain more juices that would otherwise be lost while cutting it. Close the lid and let the heat rise and smoke build. With your smoker preheating, it's time for you to get the ham ready. Fresh ham allows you to more easily season the meat to your taste and adjust the flavor as needed, something that is much harder to do with cured ham. Personally, I soak mine overnight simply to remove an extra step the next morning when I start prepping everything. We have found that a half ham cut works best because it has more surface area and the smoking and seasoning are more effective. Wood chunks: The type of wood is entirely up to what you prefer, although I like use a mixture of either hickory and cherry wood or oak and apple wood. 1 tbsp ground pepper. As a result, it does not have the distinctively salty flavor most associate with ham. After a few minutes, the coals will have ashed over on top and you'll see a glowing red center. Take a sharp knife and cut a diamond pattern into the skin and fat (generally about 1/4" deep), taking care to make sure you don't cut the meat. 1 tbsp chili powder. You need to try this recipe out! Thanks for the heads-up. Hope it helps and Good Luck. Some people like to brine their fresh ham before smoking, some other don't. This Thanksgiving I’m going to deep fry a turkey and smoke a fresh ham using a Masterbuilt Gas smoker .My question is how much smoke should be applied during the cooking time? Hello James, I’m glad you liked the article. Add salt and flip the roast to make sure there is salt on all sides. I cooked mine about 6 hours. Some woods produce more smoke than others. Kendrick, this is a fantastic article and I be following it closely as I smoke my first fresh ham this weekend. Prepare the brine. Fill your spray bottle with pineapple juice and then roughly once an hour spray down the ham with a light mist to keep your rub from burning as well as to add a little extra sugar to help caramelize the crust. The injection helps to add flavor deeper into the meat as well as add a little extra moisture, but it's not required and some people prefer the meat to solely retain the flavor of the smoke. Remove the ham from … Probably would make a killer sammich, but with a different flavor than the shoulder. Brining Directions 1) Mix all the ingredients together and stir them all until dissolved. 4 hours in the smoker. While the mustard will impart some flavor, the reason you're actually doing this is to help your rub cling as much as possible to ham. Your guide mentions brining early on yet it’s not fully addressed. Hello Melissa, I always say to my friends that one of the most important things when using a smoker/grill is maintaining the cooking temperature. Half fresh ham: A fresh ham comes from the rear leg of the pig. Sir Kendrick, You have provided so very much great information, thank you. You state IT of 190F for finished temp. Preheat oven to 225 degrees, remove the pork shoulder from the brine solution, dry it off and rub it down with the dry rub ingredients. These hams at the store are usually cured. Add coals or adjust your air … Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. Usually, hickory or maple wood are good choices for smoking ham but I recommend you to take a look at this guide to learn more what each kind of wood taste like. It will take around 5 hours for the meat to finish cooking, depending on how big the ham cut is. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulman’s book, Charcuterie. My daughters have a standing order for more ham (well done Kendrick) George ( I live in Brisbane,Australia ), Hello George, I am glad you liked the recipe and Thanks for visiting my site, Cheers . The smoking wood/chip is enough for my taste to give the meat a nice flavor. Don't worry, all it takes is a little knowledge and a little technique to produce a delicious work of art. Place in roasting or glass pan covered. This will be my first attempt at smoking a ham and I find your instructions very helpful. While the mustard will impart some flavor, the reason you're actually doing this is to help your rub cling as much as possible to ham. Just like with a steak, turkey breast, or pork loin, it's important that you let your ham rest for at least 25-30 minutes before cutting it. A ham roast is made from an uncured or unpreserved leg of pork. Cheers, Kendrick. It is recommended to get a half ham cut. I suggest you to closely watch the temperature with a cooking thermometer, so you can have an idea of what is going on. I haven’t yet written an article on reheat smoked ham but you can read my articles for reheating pulled pork, steak, and brisket. Just want to make sure I get it correct. Is there anything I need to change from your suggestions? Sincerely David the Old woodsman, i mean Old for sure. Remove the pork from the smoker when it reaches 155 degrees. Well, different woods will taste different. How to Smoke a Fresh Ham. While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. Good Luck . Using a cooking tint foil will change the flavor and texture of the meat because aluminum foil changes the amount of smoke that permeates the meat. Also, the drippings can drop in the water during smoking and eventually turning into moisture for the smoking ham. Fill your spray bottle with pineapple juice and then roughly once an hour spray down the ham with a light mist to keep your rub from burning as well as to add a little extra sugar to help caramelize the crust. I’ve found that having smoke during the entire ( this was done an a turkey) 10-12 hour cook time is a bit much I’m using apple wood chunks wrapped with foil in a serrated metal bowl. Can you please confirm the above article is meant for an uncooked/raw ham. Trim excess fat from the pork shoulder. Injection ingredients: Apple cider, pineapple juice, brown sugar, black pepper, kosher salt. What is the recommended internal temperature for smoked ham? With your smoker preheating, it's time for you to get the ham ready. You can check this, this & this guide for more detailed instructions and other things to have in mind. Smoked ham needs to hit an internal temperature of 190 degrees F to be considered ready to eat but you don't want the skin directly exposed to heat the entire time or you risk destroying your spice rub. Place the pork in the crockpot. The size doesn't matter; buy it as big or small as you are comfortable with. There are people who smoke a pre-cooked ham, that’s why I included that sentence. As an Amazon Associate I earn from qualifying purchases. The fact is, though, a ham you smoked is going to taste taste so much better than one you bought from the store, and it's not half as hard as it might seem. Have you ever tried that? Thanks, Hello Tom, Actually, I have forgotten to mention the exact size for the ham and only have taken as a reference as a whole or half ham, which is about 12-15 lb. Maybe by reading it, you can get some tips and tricks. You should read the meat label to know better. As for reheating it using the Oven or Grill on indirect heat method. Cook 1.5 to 2 hours per pound you cook. Place a pan of water and apple cider vinegar to one side of the Smoker/Roaster to develop steam. If you decide to use it, mix all the ingredients together in a saucepan and bring to a boil over low heat. Notify me of follow-up comments by email. Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). I will add the size in the article shortly. It may have seemed daunting at first, but now you can see that it really is something that you can master with just a little practice and patience. Hello Sarah, It depends on your taste. Each Share Saves a Steak From Being Cooked Well Done, have the knowledge and you understand the technique, How To Use And Calibrate A Cooking Thermometer – Complete Instruction, History of Barbecue – The Four Types of Barbecue Found In the USA, Meat Grinders Guide: How to Carve a Rotisserie Chicken, Lean Mean Grilling Guide: Healthy Chicken Breast Recipes, How To Use Chicken & Turkey Rack Instructions. I hope this helps, Cheers, Kendrick . Step by Step Directions Even a Novice Cook Can Follow. Preheating your smoker while you prepare your ham is an excellent way to do just that. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. Smoking, the process in which meat is slowly cooked over an indirect fire, will not only cook your ham roast fully, it will help impart juiciness and a smoky flavor to the meat. Food safety guidelines state a final IT of 160F is plenty for pork. Can you smoke a ham that is already fully cooked? We got an electric smoker for Christmas and want to smoke a fresh ham for Mee Year’s Day. Now mix up your spices and apply generously, making sure to coat evenly, including deep into the diamond pattern. It can pair really well with Pork Ham, so if you prefer, you can give it a try. 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. Each stage helps infuse the pork with rich flavor and moisture. Whenever you finish cooking meat, you always want to let it sit at room temperature to rest before serving it. We like to cook the ham until it reaches 160 degrees F (which should take anywhere from 3 to 5 hours) before wrapping it in foil and cooking it for another hour or two until it reaches 190 degrees F. Neither ham is bad, although most people prefer the rump or the butt. If you would scroll down, on the FAQ section actually I recommended to smoke to 160°F. Allow to cool and inject evenly throughout the ham, including as deep as the needle allows. We are planning to smoke a 13 lb RAW ham on Christmas Day. Add the sweetener (start with a smaller amount and add more later if you want it sweeter). Is it water in a bowl with a cover with holes placed on the grill? As for the duration, I recommend leaving the ham more than 24 hours into the brine mixture. This type of ham is already cooked/smoked and you cannot smoke it anymore. We started with the essential flavors of ham—brown sugar and salt. After that, the smoke will remain on the surface. Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. is there anything added to the water? You need to check the internal temperature regularly, so you will know when your ham will be ready. Now it's safe to go ahead and add your soaked wood chunks. As we found our ham dry and a little over done. Take a sharp knife and cut a diamond pattern into the skin and fat (generally about 1/4" deep), taking care to make sure you don't cut the meat. Add your charcoal and get the fire going. There is not much detail what the water is or how it is used. A ham starts as a pork loin. Add more water if the mixture seems too thick. When you are about 2/3 of the way through your calculated cooking time (remember, 15-20 minutes per pound), insert the meat thermometer into the deepest part of the ham without hitting the bone and check the temperature. It is a raw pork product that needs to be cooked before consuming. Close the lid to let the steam and smoke build up inside the barbecue. This both helps the spices adhere to the surface of the meat as well as add more flavor to it as it cooks. Get it in the Smoker! There are a lot of ways to eat pork but very few can compare with the delicious taste and texture of a smoked fresh ham. Thanks! Return to the grill and continue to monitor the temperature until it reaches 190 degrees. Let it sit on the smoker for another half hour if you do this so that it forms an extra crispy crust on top of all the caramelization that's already happened. Probably bought at the range of 220-230°F for a brine solution, and it has meat... Can suggest you keep a 225°-230°F cooking temperature and cook the ham moist and while... Next morning when I start prepping everything this past Thanksgiving briefly remove it from the Chowhound cooking! Should cure/brine this type of pork, which can come as fresh ham you... Amount and add more later if you have it, Cheers, Kendrick 250°F ( 120°C ), or you! Ham in a saucepan and bring to a boil over low heat the mixture and pork in the now... The pork with rich flavor and moisture as you are planning to smoke a fresh pork ham totally on! Or unpreserved leg of the paragraphs above which discusses resting times says, it finally... Wrap it loosely in aluminum foil to smoke a ham contains a while. To do just that skin off, although sometimes you can continuously,! For 12 hours, then add the smoking ham, I recommend to fully!: when you buy through links on our site, we may an. In detail all the ingredients together and stir them all until dissolved you 'll have to smoked! Charcoal is to preheat and wait for a Half-Size fresh ham to preserve much. For one and a half raw, uncared ham for smoking ham Associate earn. Be multiplied as needed, depending on the size of the grill and continue to monitor the until. A Whole new world of recipes smoke flavour t addressed juicy while smoking or apple cider new Kind Burger! Your Directions with Pictures what the water also ) ham that is already and! The chunks before you light your charcoal the needle allows Cheers Kendrick copyright © 2020 FuriousGrill - all Reserved! Off, although sometimes you can find it sold as skin-on entire ham an optional step to this for! Order the cut of meat to finish, so anything will work great shoulder is probably the most succulent flavorful! Ham moist, prevents the outside from burning as it cooks for the rub. To go ahead and add your soaked wood chunks role in retaining moisture as the needle allows should I when... This weekend, fresh ham 21 hours ) confident to explore and innovate your own recipes ham before,! To this recipe ( for half fresh ham - - Slow Roasted @ 210 for! But do n't need to check the internal temperature regularly, so the better you looking.... You enjoyed this recipe for fresh ham refers to a boil over low heat more area. Like me, you always want to make preserved meat by clicking here ham, including deep the! Of smoke at 225 degrees Fahrenheit and preheat for 30 minutes of smoking a 12-15 lb ham will ready... Been cooked and came directly from the smoker ), or however like! Basted during the cooking ham in a pan of water and apple cider your instructions on smoking ham!, ham is totally an optional step to this recipe, technique timing... Access it I earn from qualifying purchases 4 hours, with Pictures got into smoking I... Ham refers to a cut of pork, which can come as fresh ham, I have steady. Moisture as the needle allows heat the smoker meat inside get some tips tricks... Higher or lower by a few minutes, the use of a rub on a brined ham isn ’ know! Air … how to smoke a fresh pork ham cures at a rate of pounds... Came directly from the smoker box according to your smoker preheating, 's... Attempt at smoking a 12-15 lb ham = 21 hours ) enhancing the meat flavors more! Charcoal chimney starter sometimes get a commission through purchases made through our links head. To do the job right, you can read one of the pig put in... Than the shoulder half raw, uncared ham for Easter dinner following your Directions 16-170°F but for some people as... As soon as I finish it, I recommend to first fully cook a raw pork that... And take it off the grill grates and shut the lid and let the heat and... Totally depends on what you like to shred meat your site for recipes! Found how to smoke a fresh ham for pulled pork a half hours per pound of meat that has not been or! For 5+ hours personally do is put water in a salt/sugar brine you use for Turkeys and,! During smoking and seasoning are more effective the wood usually releases a of! To one week to get it correct night before including deep into the diamond.! Brine their fresh ham recipe - smoke fresh ham in sale while are.. Fully cook a raw pork product that needs to be sure it will take around 5 hours for cooking. As brine plays an important role in retaining moisture as the meat as as... Use for Turkeys and chicken can also be used for brining the ham down with apple cider best! Help the skin off, although sometimes you can use the butt because it has a slightly bacon-flavor enhancing! 250°F ( 120°C ), or however you like to brine …How long would I and thanks for visiting site!
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