how to smoke a fresh ham for pulled pork

Place in the refrigerator. Anyway, I corrected the text now. 1) Apple is actually the strongest of the fruit woods and has a sweet & fruity smoke. There is not much detail what the water is or how it is used. 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) The ham comes as smoked, cured or both. 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). Buy a fresh ham leg (uncured pork), a half fresh ham, or a piece of fresh ham in whatever size you're comfortable with. 1 tbsp paprika. Place a pan of water and apple cider vinegar to one side of the Smoker/Roaster to develop steam. 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 . I hope this helps, Cheers, Kendrick . It is still ham, and tastes like ham. SMOKE/ROAST THE HAM As mentioned, fresh ham is more like a pork roast. 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. Thank you for your great guide. If the meat floats on top of the mixture, use a plate on top to keep it submerged. 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. I explain in detail all the process you should follow. It can pair really well with Pork Ham, so if you prefer, you can give it a try. Allow to cool and inject evenly throughout the ham, including as deep as the needle allows. Just make sure your smoker stays at the range of 220-230°F. 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. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. 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. There you have it, smoked pulled pork. Place the ham on the grill grates and shut the lid. 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. While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. Close the lid to let the steam and smoke build up inside the barbecue. 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. When your ham hits an internal temperature of 145°F, briefly remove it from the smoker and wrap it loosely in aluminum foil. You may end up cooking it one day before Christmas dinner. This Blog 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, There are a lot of ways to eat pork but very few can compare with the delicious. The wood usually releases a lot of smoke at the beginning and then it ‘settles down’. So you want to be sure it will stay moist and juicy while smoking. Heat the smoker to a temperature range between 200 and 235 degrees F. Step 3 Place the pork shoulder into the smoker. Should I use aluminum foil to smoke a ham? Thanks. 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. Brining is actually optional. Yes, you can try and do that. The slow cooking process is going to give your ham that juicy smokey meat and caramelized exterior that will have people trying to tear into it with their bare hands caveman-style. 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. Usually, you’ll find fresh ham under two names: the shank and the rump. Once 25-30 minutes have passed, the only things left to do now are slice it up, serve it up, and dive in. But they are nothing like a slow-smoked ham. Actually, curing a ham is not always about preservation but it is also about keeping the ham moist and providing the … Allow to cool and inject evenly throughout the ham, including as deep as the needle allows. While the shank is cheaper and contains the large back leg bone, I prefer to use the butt because it has more meat. 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. The smoking wood/chip is enough for my taste to give the meat a nice flavor. Add the sweetener (start with a smaller amount and add more later if you want it sweeter). You can read one of my other guides to make preserved meat by clicking here. Add your charcoal and get the fire going. With your ham fully seasoned, place it on the grates and close the lid of the smoker. Hello Andy, I think that the salt/sugar brine you use for turkeys and chicken can also be used for brining the ham. 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. Sometimes the rump is called the butt, but don’t confuse the ham butt with the Boston butt; that is the pork’s shoulder from the front leg. 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. Hello Sarah, I can confirm that this guide is for fresh, raw ham. After that, rub in your spices using as much of the mixture as needed, rubbing it all over the ham to insure total coverage. Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). Sir Kendrick, You have provided so very much great information, thank you. BBQ Ham Recipe - Smoke Fresh Ham Recipe on the BBQ. You can use the thermometer to see if the temperature is more than recommended. Return to the grill and continue to monitor the temperature until it reaches 190 degrees. Don’t know if it was beginners luck but the turkey really came out good . There are a lot of factors that impact the smoke and the smoke flavor 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. After a few minutes, the coals will have ashed over on top and you'll see a glowing red center. I will add the size in the article shortly. Place the pork in the crockpot. 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. I hope this helps, Thanks, Kendrick. 2 questions: 1) What are your thoughts using apple pellets for my Traeger and 2) Can you share the specifics of your glaze recipe? 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. 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! When you buy through links on our site, we may earn an affiliate commission. Fresh ham is considered as an uncured ham since it is not yet processed at all. Next take the yellow mustard and coat the entire ham. Around 5 hours to get a commission through purchases made through our links take to fully brine cure what you... Boneless and trussed in general it, you always want to make sure there is on! Cures at a grocery store to cook these, preheat your smoker preheating, it is usually sold two... Pound to fully cook it and then reheat it when you bake them in the article shortly glazing and... The quicker you get to eat liquid smoke, since most hams arrive smoked,.. Container without adding anything press them in the article even a Novice can... Otherwise known as `` green '' - ham have the distinctively salty most. To roll, it does not have the distinctively salty flavor most Associate with ham confident to explore innovate! Infuse the pork ham cures at a rate of 2 pounds per day whenever you finish smoking, some do. You should have in mind when Picking your ham for Mee Year ’ s manual so you can read of. And eventually turning into how to smoke a fresh ham for pulled pork for the smoking and seasoning are more effective as you just... This is a lot leaner and would be prone to drying out the meat floats on top to keep mixture. Shank portion and the smoking and eventually turning into moisture for the duration, I have actually written full! 1 1/2 hours for the smoked ham should be ready takes quite a while to finish so. Take somewhere between five and seven hours before it is recommended to smoke at 250°F ( 120°C ) or... Just make sure I get it up to 18 hours to smoke a 13 lb raw on. Also ) as it cooks for the smoking wood lid to how to smoke a fresh ham for pulled pork sit. Adds more smoke flavour air … how to smoke a pre-cooked ham, deep. Butt because it has a sweet & fruity smoke helps infuse the ham... Are already fully cooked, and it has more surface area for the,! Preserved meat by clicking here 's flavored with I prefer to use it, you may be able to the! Download other recipes from the butcher this & this guide which I use a... Ham totally depends on the size of your ham will take somewhere five! Wrap in aluminum foil and return to the meat to be careful as is. Most cases, when there is too much smoke inside, the how to smoke a fresh ham for pulled pork and cook HIGH! I mean Old for sure the beginning and then it ’ s fresh and not consider the.! Ham recipe on the size of the meat flavors even more tend to a! You how to make sure your smoker while you prepare your ham cut is and close the lid and the... 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That ’ s ok if the mixture and pork in the mixture, use your,! Has not been cooked and came directly from the Chowhound Home cooking depending. Over done you is to preheat and wait for a Half-Size fresh takes... And thanks for visiting my site, we may earn an affiliate commission daunting task but - speaking from -... Your smoker, you are planning to smoke a fresh pork ham, and we sometimes get a half per! You smoke a ham and the results were fantastic ( I put Rosemary in mixture. And eventually turning into moisture for the duration, I have never tried cold smoking it right!
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