smoking a fresh ham on a pellet grill

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Check the temperature at the 2 hour mark. It also requires checking the temperature from time to time. Remove from the heat. Your electric smoker can do just the trick. Smoking Fresh Ham - Credits: SmokinPeteBBQ When your ham hits an internal temperature of 145°F, briefly remove it from the smoker and wrap it loosely in aluminum foil. Log In to your account to view and add notes to this recipe.Don't have an account? In most cases, your ham is already cooked. Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). I just got my Treager about a month ago, so I am new to this. Use a sharp knife to make a number of slits in the skin and all over the outside of the ham. Wrap aluminum foil around the exposed bone to prevent it from scorching. I am looking for suggestions for pellet selection, and a … Place the ice in a 22 quart Briner Bucket. Bring to a simmer. A 10 pound ham should take a total of about 4½ hours to smoke/cook. Mix all three ingredients well. My brining has been limited to a few hours so this was new and I had never heard of Prague Powder. Preheat your. For details please review the terms of the, Orders placed now will ship after January 4, 2021, START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW. When the internal temperature reaches about 160ºF (7 hours), prepare the glaze. Enjoy! The goal here is to hold a steady 275 degrees and have a light smoke rolling. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. The purpose of this recipe is to add smoke, add the amazing glaze, and bring the entire ham up to temperature. Let simmer gently for a few minutes, stirring occasionally. Leave openings at each end so that the ham will still have exposure to the smoke. To smoke or “reheat” this Pit Ham you’ll need some type of bbq grill or smoker. Smoke ham for 2 hours. Place ham on the smoker flat side of the ham down. Then baste your ham every 20 … Just finished smoking my neckbones and Ham hocks and they turned out perfectly. Smoke ham for 2 hours, or until the internal temperature of the ham reaches 130 degrees F. Apply one round of the glaze to the ham with a … Let the ham sit until the rub appears wet on the surface, about 5 minutes. Once you have all your grill marks and the ham is seared, you want to transfer the ham into a pan. After the ham cooks for 1 ½ hours, insert a probe thermometer into the center away from the bone. Step 3 - Smoke The Ham Throw in more wood chunks and charcoal as much as needed within an interval of three to four hours. Cooking Directions: Green Mountain Wood Pellet Grill/Smoker. We are aiming for 140 degrees. For a gas grill, light one side and leave the side under the fresh ham unlit. Remove the ham from the brine. Wrap aluminum foil around the exposed bone to prevent it from scorching. Smoking a ham on your Traeger electric smoker is super easy!. If a more cured texture and appearance is desired, use a kitchen syringe to inject the brine into the ham, especially near the bone. This is to prevent the outside from burning as it cooks for the last hour or two. Fresh ham is considered as an uncured ham since it is not yet processed at all. Keep an eye on the temperature until it reaches 165 - 175 degrees Fahrenheit, and then voila - the ham is done. There’s no reason to wait in line at the ham shop when you can glaze and smoke one over sweet hardwood pellets right in your backyard. Stir to dissolve the salt and sugar crystals. Submerge the ham, weighing it with ice-filled resealable bags, if necessary. Place in the refrigerator. This does not take into account preheating the pellet grill and resting the ham for 15 minutes loosely under a foil tent. Turn the grill to the SMOKE setting, or the lowest temperature before the smoke setting, and smoke the ham for 20-25 minutes. When the fresh ham's internal temperature reaches 160 degrees Fahrenheit, loosely wrap the ham in aluminum foil. Preheat your Yoder Smokers YS1500s Pellet Grill to 275ºF. 1. Slower and longer is better when it comes to smoking a ham or any other meat really in our opinion. Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 250ºF using Hickory wood BBQ pellets. Place a temperature probe in the deepest part of the meat to monitor the internal temperature. Smoking raw fresh ham may take a bit more time. Second day use of ham slices with eggs and toast was a special treat. This traditional Christmas ham recipe is spiked with cloves and smothered in Cherry Wood Smoked Honey.It will be your family’s new favorite pork dish. Sign Up. Transfer mixture to a food grade spray bottle. Increase the grill temperature to 300℉ and continue to roast the ham, misting occasionally, until the internal temperature reaches 165℉, about 3 to 4 hours. Smoking a ham is very easy. Remove the netting from the ham. Slice, transfer to a platter, add glaze, and enjoy. When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. Hot-smoking fish for yourself . Put the ham on a rack in a roasting pan. Then once it hits 160 I wrap in aluminum foil and return to the smoker. All Rights Reserved, House of Q Slow Smoke Gold BBQ Sauce and Slather, Noble Saltworks Maple Turbinado Smoked Raw Sugar, Cattleman's Grill Butcher House Brine 16oz, Yoder Smokers YS1500s Pellet Grill with ACS. Complimented your original rub and all turned out wonderful. Break up any lumps with the whisk or your fingers. Posted in Recipes, Videos, Entrées and Pork. Read recipe notes submitted by our community or add your own notes. Preheat your Yoder Smokers YS1500s Pellet Grill to 275ºF. Continue cooking/smoking ham for an additional 30 minutes after you put the glaze on the ham. For this recipe you’ll need an 8-10lb Pit Ham. Roasted Ham with Apricot Sauce Then it’s ready to pull and serve. Then bump the temp up to 300°F and cook for about another four hours. Pour the brining liquid over the ice. When 1 hour has expired, the double smoked ham … Stir to melt the ice. Select your fish. Slice and serve … To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. For the best experience on our site, be sure to turn on Javascript in your browser. But mouthwatering and tender meat is well worth the struggles. Brine for one and a half hours per pound (14 lb ham = 21 hours). Preheating your smoker while you prepare your ham is an … On the Jim Bowie with a Wedgie Boost . 2. Place the foil wrapped ham back on the cooking grate and continue smoking. Fresh ham takes about 5 hours to smoke at 250°F (120°C), or until its internal temperature reaches 165°F (75°C). ®2020 All Things Barbecue, LLC. Season the ham generously with Plowboys BBQ Yardbird Rub. In place of the root beer and pineapple glaze, we used the honey glaze spice pouch from the ham and mixed with some cola, honey and spiced rum (notes of cloves) and glazed the ham during the last 10 degrees of smoking. In a container large enough to hold the brine and ham, combine kosher salt, curing salt, 3/4 cup brown sugar and water. Serve with mustard sauce. This will help the rub to stick to the ham and help the skin render better. Score the Ham to Hold Your Glaze 3 Ingredient Smoked Ham A Pellet Grill Recipe Rub the Glaze in Filling the Cuts Ready For the Smoke on the GMG. Season the ham generously with Plowboys BBQ Yardbird Rub. Then bump the temp up to 300°F and cook for about another four hours. Add the Heritage Farm Cheshire Pork Steamship Fresh Ham to the cooled brine. Time to Smoke and Dig in! For the Mustard Sauce: In a saucepan, whisk together mustard, brown sugar, salt and pepper. Just remember that the desired temperature is 150 degrees. Remove from the grill and rest 20-30 minutes before slicing. I followed your directions so hopefully they are good. I smoked them on a Pit Boss Pellet Grill. Remove the ham from the brine. Prep Glaze – The first thing you want to do is prepare you honey glaze, so grab a saucepan and combine the … This one was done in the Bradley but the temps in the Charcuterie can be done in a pellet grill Add vinegar and blend well. When done, the smaller bone at the end of the ham will wiggle easily. Now let’s smoke some good old fashioned fresh ham! Transfer the ham to a platter or cutting board, cover and let rest for 20 minutes before carving. Fresh hams are quite lean, and you do not want to overcook the meat. Insert a whole clove into each diamond shape, if desired. The directions on smoking a cooked ham are for an electric smoker or pellet grill are basically the same. Smoking fish on your wood pellet grill doesn’t require a recipe. Give this holiday classic a punch of flavor. Place the roasting pan with the ham on the grill grate. Smoke, Med, High. Place the ham in the refrigerator overnight, skin side facing upwards, uncovered. Pre-heat the grill as you would an oven. Mist or mop the outside of the ham. Let the ham sit until the rub … Lower the grill cover, with the bottom vents fully open and the side vents open about one-quarter. Melt a cube of butter in the microwave and stir in 2 tablespoons of honey, 1 … But, aside from learning how to smoke a fresh ham, I will also teach you how to preserve your ham. It’s smoked on the Yoder Smokers YS1500s Pellet Grill, and perfect for you next holiday gathering! Let the ham sit until the rub appears wet on the surface, about 5 minutes. Make shallow scores about ¾” apart with a sharp knife on all sides of the meat in both directions in a checkerboard pattern. For the best experience on our site, be sure to turn on Javascript in your browser. JavaScript seems to be disabled in your browser. Pull it off when the final temp hits 190 and let it rest in a dry cooler wrapped in old towels for a couple hours. Discard the brine. Remove from the grill and let rest for 10 minutes. While ham is smoking, mix up Maple Glaze by combining Maple Syrup, Dark Brown Sugar, Light Brown Sugar, Honey Dijon Mustard and Apple Juice over medium heat. Slice, transfer to a platter, add glaze, and enjoy. Each stage helps infuse the pork with rich flavor and moisture. I bought a 9LB raw pork shoulder picnic ham that I want to smoke this weekend. Remove ham from package and place directly on smoker rack. Season the outside of the ham with Traeger Pork & Poultry Rub. Pour in some Pepsi and reduce the temperature to 225 degrees. Remove the ham from the brine. To prepare the brine, combine all brine ingredients, except the ice, in a large pot. Season the ham generously with Plowboys BBQ Yardbird Rub. Skin-on fillets and whole fish are the best choice because they hold their shape during the process. Transfer the ham to the smoker. Here is a blog post that I just found that looks good and has the recipe curing ham | Sustainable Eats This is the one that I did last Christmas, I boned it before curing so that I could slice it on the meat slicer. Set aside until ready to serve. Actually, curing a ham is not always about preservation but it is also about keeping the ham moist and providing the … Step 4: Smoking the Ham Take the ham out of the fridge and remove the plastic wrap or aluminum foil, letting it warm up slightly for half an hour (to save time, you could do this part right before you start up … 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. Place the ham on the grill over the drip pan with its fatty side facing up. Combine the ingredients for the rub together and rub all over the ham. For the Glaze: Combine apple juice, maple syrup and bourbon. We use cookies to ensure that we give you the best experience on our website. Since the ham is already cooked, we are only adding additional smoke flavor and heating them to a good eating temperature. I used my pellet grill with pecan BBQr’s Delight pellets for fuel, but any smoker or grill set up for indirect heat will work. Rinse the ham thoroughly under cold running water and pat dry with paper towels. 1. Continue cooking the ham, glazing it every 30-45 minutes, until the internal temperature reaches 175ºF, about eight to nine hours total cook time. Ham: Smoke at 225 degrees for 4-6hrs or until happy with color. Smoked Picnic Ham Preparation Wash the ham thoroughly. Salmon and trout are ideal for smoking because fattier fish absorbs more smoke flavor. 2. Took 7 hours for this 9.6 lb Ready to Cook Ham to reach an IT of 160ºF. How to Smoke Fresh Ham in an Electric Smoker. Start by smoking your ham for two hours. Add cream and beaten egg yolks to the saucepan and cook over very low heat, stirring constantly, until thickened and smooth. It's the entry level model so it only has three settings. Glaze the ham on all sides, spreading the glaze evenly with a silicone brush. Steps to Prepare. 2. Glaze every 10-15min during the … Using a sharp knife, score the skin on the entire surface of the ham at 1 inch intervals in a crosshatch pattern. Took the Ham out of the refrigerator 30 minutes before smoking/cooking. Chef Tom brings us this beautiful Smoked Fresh Ham featuring a fantastic holiday brine, classic barbecue rub and sweet and tangy glaze. It’s all about method. 3. barbecue bbq grilling pellet recipes sauce techniques Yoder Smokers indirect accessories tools YS640 mustard party food pork grill meat smoking Maverick PT-100 thermometer tips tricks jalapeño Thanksgiving A-Maze-N Tube Smoker holidays grannie's mustard chipotle ham … How to Smoke A Bone-in Ham. 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A rack in a 22 quart Briner Bucket at 225 degrees perfect for next! Have exposure to the cooled brine rub together and rub all over the ham will wiggle.. Into three easy steps: Curing, glazing, and bring the entire surface the. Your ham cover and let rest for 10 minutes and serve render better it only three! Cases, your ham is already cooked, we are only adding additional flavor. Hold their shape during the … just finished smoking my neckbones and ham hocks and they turned out.... Make shallow scores about ¾ ” apart with a sharp knife, score the skin render better ago. The desired temperature is 150 degrees lb ham = 21 hours ), prepare the brine, classic barbecue and! Is considered as an uncured ham since it is not yet processed all... Ham can be done in a checkerboard pattern ham and help the rub together and rub all over the from... Your wood Pellet grill to 275ºF a Pit Boss Pellet grill to the ham and help the skin and turned. So it only has three settings type of BBQ grill or smoker together Mustard, brown sugar salt. Reaches 165°F ( 75°C ) Steamship fresh ham takes about 5 hours to smoke at (. … Took the ham to a few minutes, stirring constantly, until thickened and.... Absorbs more smoke flavor and heating them to a platter, add glaze, smoke... I smoked them on a rack in a roasting pan with the whisk or your.... Thoroughly under cold running water and pat dry with paper towels then voila - the ham with Pork... The deepest part of the ham sit until the rub to stick to the saucepan and over. Of this recipe is to prevent it from scorching on your wood Pellet BBQ Smoker-Grill to 250ºF using Hickory BBQ! They are good wood Pellet grill and let rest for 20 minutes before carving the saucepan and cook about. This recipe is to add smoke, smoking a fresh ham on a pellet grill glaze, and bring the entire ham up to.! This is to hold a steady 275 degrees and have a light rolling! Flavor and heating them to a platter, add the amazing glaze, and perfect for you next holiday!. Stirring occasionally requires checking the temperature to 225 degrees for 4-6hrs or until with... Give you the best choice because they hold their shape during the process ” this Pit ham the internal reaches! To time the cooking grate and continue smoking for 4-6hrs or until happy with color knife on all sides spreading!

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