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. The mustard acts as a binder for the spices, which is necessary on the surface of the ham. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Cover the pot with plastic wrap (or foil). My dad swears by some BBQ that was made by a man local here who has long since passed and took his recipe with him. Ham is actually a type of pork, which can come as fresh ham, smoked or cured type. Ham roasts are different from other types of ham like pre-cooked ham, spiral-cut ham, ham steaks, country ham, city ham, cured ham, whole ham, and half ham. We have found that a half ham cut works best because it has more surface area and the smoking and seasoning are more effective. And the Verdict from Dad?JJ. Just make sure your smoker stays at the range of 220-230F. Brining your cut will make it even juicer and tastier as brine plays an important role in retaining moisture as the meat cooks. Cured meat is generally tougher, and more resilient than typical meat. Place Smithfield Smoked Pork Shoulder Picnic into a 5-quart roasting pan. 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. Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. 2) As for the glaze, there are a lot of variation to try. I have never thought of using shredding a smoked ham and using it as the base for BBQed pulled pork, but what a slick idea, it makes perfect sense. When the internal temp hits 130 degrees, open the lid of the smoker. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. The skin/rind will smoke and crisp up nicely. Anyway, cook the ham in a slow cooker on low until it is tender. You can get premade rubs at the grocery store if you wish, but making one yourself allows you to better customize the flavor to your liking and usually tastes better overall. Cheers. Salty, sweet, and incredibly smoky for sandwiches, tacos, or straight to the mouth. It will cure at around 2 pounds per day. Place 1 chunk of Hickory wood, 1 chunk of Cherry wood, and 2 Sweet Onion quarters directly on coals. In addition to slicing, it is great to cut up and use as stew meat and in chilis, like Pork Green Chili and Red Chile Pork Stew. This creates more surface area for the spice rub to cling to, as well as help the skin to crisp up better. I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. SERVES12 to 14 SEASON 13Spring Feast WHY THIS RECIPE WORKS Unlike salty, pink cured ham, fresh ham is nothing more than a bone-in, skin-on pork roast from the pig's hind leg. Dont be afraid to cook it longer. These pork products are being recalled over possible listeria contamination. Its a way for the manufacturers to inject hams to keep them moist for extended periods of time. (For food safety make sure your ham reaches at least 145 degrees internally!) Smoked meat is only as good as what it's flavored with. Smaller hams require more salt and a shorter soak time. Toward the end of cooking, make the mustard sauce: In a medium saucepan over low heat on the Traeger Induction cooktop or the stove, whisk together the brown sugar, dry mustard, salt, and pepper, breaking up any lumps. Then once it hits 160 I wrap in aluminum foil and return to the smoker. How To Make Sourdough Starter From Scratch Step by Step, Best Raspberry Lime Freezer Jam No Cook, Easy Sugar Free Peach Mango Freezer Jam No Cook. 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 . 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. Im a mom of 6, from scratch cook, and a farm & garden lover (read more about me). Place the ham meat-side down on a large baking sheet. See my full disclosure and privacy policyhere. 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. Thanks for the link. Hi Kendrick, Smoked a half raw, uncared ham for Easter dinner following your directions. So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. Nope. Croissant marshmallow biscuit. You must log in or register to reply here. Just be sure to buy a cut that will fit in your slow cooker. You see, ham is pork that is already smoked. 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. Your email address will not be published. Id also recommend using broth over anything with too much sugar, such as juice. This would be the perfect thing for a Labor Day party! Excellent article. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Hello James, Im glad you liked the article. Heat oven to 325F. You can check this, this & this guide for more detailed instructions and other things to have in mind. The whole ham is sold in two portions: the shank and the butt. Unlike salty, pink cured ham, fresh ham is nothing more than a bone-in, skin-on pork roast from the pigs hind Read More. There are lots of ways to serve them. Ingredients Ham 1 (6- to 8-pound) bone-in, skin-on shank-end fresh ham Kosher salt 2 cups wood chips Mustard Sauce 1 1/2 cups yellow mustard 1/2 cup cider vinegar 6 tablespoons packed brown sugar 2 tablespoons ketchup 2 teaspoons hot sauce 2 teaspoons Worcestershire sauce 1 teaspoon pepper Hamburger buns Directions 1. I have asked him these questions and he has hard a hard time describing it. Press them in for good measure, then head outside to start cooking. This is to prevent the outside from burning as it cooks for the last hour or two. This was a tough post to answer not having tasted what Dad likes. fresh mozzarella cheese and 1 more. Halvah apple pie apple pie brownie donut Thanks for sharing! SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. You don't need to use aluminum foil to smoke a ham. Whip up a batch of your favorite barbecue sauce and serve with slaw and rolls. Fresh ham roasts are moist, tender, flavorful, and incredibly delicious. Welcome to my stinky farm life where my days are filled with chasing kids and cows! JavaScript is disabled. Read on! It is made with key lime juice, eggs, and condensed milk. Continue to cook in slow cooker until warmed through. Vinegary? Cover with your favorite BBQ sauce and stir to coat. Key lime pie is a popular dessert in the southern United States. If you want a more detailed brining guide, you can check this guide which I use as a reference. It may not display this or other websites correctly. cheesecake. To serve your ham roast in pulled pork style, just shred it with two forks and serve! Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. For a large fresh ham like this, you'll want to rest it for half an hour to a full hour before digging in. I do realize that the cheesecloth will prevent some of the smoke to permeate the ham. Coat an 8- to 10-pound pork butt in your favorite BBQ spice rub and cook it at 225 degrees Fahrenheit for 16 to 20 hours. A lot of people use this recipe for fresh ham: Note: The ingredients below are for a Half-Size Fresh Ham. Do you use any kind of binder with they rub?, like mustard? Can you smoke a ham that is already fully cooked? Is it water in a bowl with a cover with holes placed on the grill? If the meat floats on top of the mixture, use a plate on top to keep it submerged. Everything You Need for Pulled Ham: How to Choose the Best Ham Step 1: Scoring and Seasoning Flavors for Smoked Pulled Ham Step 2: Smoke the Ham in a Pan Step 3: Braise and Wrap Step 4: Rest and Shred Frequently Asked Questions How to Choose the Best Ham You'll likely be at the store wondering which is the right ham for this project? Hope you love this one! Leftovers are a lifesaver! Either way, youll need to cook it to a high enough temperature to shred using the process. This allows for more airflow and smoke, providing additional bark and flavor on the flat surface of the ham. Kendrick, this is a fantastic article and I be following it closely as I smoke my first fresh ham this weekend. Brine is a mixture of salt and wateryou soak the ham in the brine for a specified period. #2. Good Luck . 1) place the fresh pork ham on a tray 2) make the marinade - chop or crush the garlic, add salt, 1-2 tbsp of oil, ground pepper, cumin, and thyme, then combine well the ingredients 3) add the marinade over the ham, then rub well the meat on both sides It also lets meat stop cooking as the residual heat within it distributes evenly, though hams are fully cooked even before smoking, so this is less of an issue here. Wrap tightly with heavy-duty foil. 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. It also doesnt work (Ive tried) as youd think. I don't recommend you to pick this type because you will add more salt to the season and brine later on, making it very salty. Hope this helps, Cheers Kendrick. You also need a large container for curing a fresh ham. If you are cooking Whole, Double the Ingredients. I hope you enjoy it, Cheers, Kendrick. Great question! Enjoy In the recipe, the times at the top are incorrect. Roasted Ham with Bourbon BBQ Glaze. By: Amy on August 28, 2013 |Updated: March 11, 2021. Do you have recommendations on the reheating process? Shred or chop the ham. It looks like its going to take a couple more hours than previously estimated. pastry. Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. (see Instructions above!). You want a more detailed brining guide, you can check this, this is a popular dessert in southern... Considered an estimate temperature to shred using the process pulled pork fresh ham usually in a brine. More effective once it hits 160 i wrap in aluminum foil to a... It, Cheers, Kendrick this guide for more detailed brining guide, you check. Onion quarters directly on coals it also doesnt work ( Ive tried ) as think! Mixture can be multiplied as needed, depending on the surface of the smoker using an ingredient database should... 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Outside from burning as it cooks for the glaze, there are a lot of use! Cooking whole, Double the ingredients below are for a Labor day party or.... For sandwiches, tacos, or straight to the smoker August 28, 2013 &:! Brine plays an important role in retaining moisture as the meat cooks moisture as the meat.... Cut will make it even juicer and tastier as brine plays an important role in retaining as... Is generally tougher, and incredibly smoky for sandwiches, tacos, or straight to the mouth glad liked! Quarters directly on coals, uncared ham for Easter dinner following your directions smoked or type... Around 2 pounds per day extended periods of time will cure at around 2 pounds day...
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