You need to check the internal temperature regularly, so you will know when your ham will be ready. Just a shot in the DarkGive these a try and see what Dad thinks. After it is smoked for several hours, you get a meat that is leaner, a bit chewier (thanks to the addition of chopped cracklin'), and a wonderful change to pulled pork. Youll have edge-to-edge moist ham if you stick with uncut ham. I love it when I think of things like this!! Its fun to serve up something for the holidays off the smoker. Combine the vinegar, brown sugar, black pepper, and crushed red pepper; pour over the ham. This is how to brine a 3-5 lb ham roast: Dissolve 1/2 3/4 a cup of salt (*optional and an equal amount of sugar) in a large pot. We are in middle Tn. Learn how your comment data is processed. Apr 11, 2010. But Tah Dah, a quick and easy recipe for smoked BBQ pork. You see, ham is pork that is already smoked. SMF is reader-supported. Brownie Im Brad Prose, a grilling nut that wants to inspire people to try bold flavors over the fire, using a combination of simple and advanced techniques to keep you excited about grilling and smoking food. Place prepared roast into the oven for2 hours, or until the internal temperature reaches 160 or 195 degrees for fall-apart ham. 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. 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. Avoid this, as the water can also be solutions with MSG and other chemicals. If you think you dont have enough time for your guests to eat, prepare it the day before. Pat the pork dry with paper towels. The U.S . Sir Kendrick, You have provided so very much great information, thank you. Ensure moist and flavorful pork chops every time with this recipe for brined and smoked chops. The .gov means it's official. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. W. 6+ hour cook, so be prepared to hang around the house for a while! I personally prefer to use Hickory, since it has a slightly bacon-flavor, enhancing the meat flavors even more. Brining meat is not that hard! You can use something like a large stainless steel or enamel coated stock pot. Another factor that impacts the smoke amount is the type of wood. Cut the top fat layer in a diamond pattern or in parallel lines for seasoning! Great question! So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. Our county fair is in August. Place bag in the refrigerator and let marinate for at least 6 hours, best if overnight. Thats awesome Meat from your own pig is always the best! So if it's a 5lb roast you should plan to cook for about 10 hours. 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. My dad asked several times over the years and he just would not tell him how he was making his que. Find easy recipes and great tips to cook the best whole ham for your special occasion. Fresh ham roasts are moist, tender, flavorful, and incredibly delicious. The author recommends a temp of 165-170. You may end up cooking it one day before Christmas dinner. Notify me of follow-up comments by email. Allow it to rest for about 30 minutes at room temperature, covered in foil. Some places stay close to the regional flavors and others add more exotic touches. If youre worried about timing it perfectly, smoke the ham the day before your guests arrive. Ingredients 2 Litres of Water 3/4 Cup of Kosher Salt 1 Cup of Brown Sugar (1 packed cup) 4 Teaspoons of Pink Salt (insta cure #1) (4 teaspoons) Brining Directions 1) Mix all the ingredients together and stir them all until dissolved. I wouldnt consider dry when cooked at 190F, especially if you have basted during the cooking session. There is not much detail what the water is or how it is used. Honey-Dijon Pork Chops Yummly. 1) Mix all the ingredients together and stir them all until dissolved. refrigerate 3-6 hours. Almost all pork products are heavily spiced, breaded, and/or covered in sauces and marinades. I think it will work great even for the 13lb Ham. Homestead Builder Get Good Priced Contractor Bids, Easy Oven Baked Country Style Pork Ribs The Best Recipe, How To Roast Turkey Breast Cooking Time & Temps Per Pound . Fresh ham roasts are moist, tender, flavorful, and incredibly delicious. You mention that it is pulled ham from a shoulder cut. This recipe is easy enough for weeknights and a popular choice for special occasions like Easter dinner and big family Christmas dinners! Appears in Cook's Country April/May 2014, Cook's Country TV Season 13: Spring Feast. Maybe by reading it, you can get some tips and tricks. What are your thoughts of smoking to temp. Spicy? This made for a delicious, simple Easter entree that made the whole house smell amazing. Pat rub mixture on pork roast. Sincerely David the Old woodsman, i mean Old for sure. Close the lid to let the steam and smoke build up inside the barbecue. Ham is wider and pork shoulder typically is flatter. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. 1) Apple is actually the strongest of the fruit woods and has a sweet & fruity smoke. Season the ham generously with Plowboys BBQ Yardbird Rub. is there anything added to the water? I havent found much on this. Cover the pot with plastic wrap (or foil). As soon as I finish it, I will link it in the article, so the readers can easily access it. Hey, would you suggest cold smoking it the night before? Any liquid can work, but good beer pairs really well with smoked ham for hydration. You can use the thermometer to see if the temperature is more than recommended. Do you use any kind of binder with they rub?, like mustard? The ham hock, it is the shank and good portion of the pig. Smoke to an IT of around 205 like a Butt. Add more water if the mixture seems too thick. (A ham too big to fit on a dinner plate, but only 1-2 inches thick, for example) This cut of ham roast was cut from up high on the hind leg, where the leg is the widest. Can you please confirm the above article is meant for an uncooked/raw ham. Good luck and let me know how it goes , Hi Kendrick, You state a smoking time but dont say for what size/weight of ham(unless I missed it and if so I apologise). The skin/rind will smoke and crisp up nicely. I cooked the turkey indirectly in a pan .Can I cook the ham the same way ? Add in crunchy celery, sweet grapes or dried cranberries, and even nuts like . From what I understand, this is not very common. About 6-8 hours on low or 4 hours on high. If your ham is not "fall apart tender", continue cooking in 15-minute increments with a natural release. #2. For 20% injection, it is suggested to keep in brine for 4-7 days while for a 30% injection, you should keep the meat on brine for 3-5 days. 1 cup Apple Juice 1 cup Water 1/2 cup Brown Sugar 1/2 cup Salt 1 TBS Soy Sauce 1 TBS Worcestershire Sauce Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). This allows for more airflow and smoke, providing additional bark and flavor on the flat surface of the ham. Add the cold mixture to the meat. Cookie topping wafer bonbon Brining fresh ham roast before cooking gives great results! Good Luck . I was getting a little anxious and removed the ham when the internal temp hit 195 instead of 200. I havent yet written an article on reheat smoked ham but you can read my articles for reheating pulled pork, steak, and brisket. This helps to keep the ham moist, prevents the outside from charring too heavily, and adds a little extra flavor. We got an electric smoker for Christmas and want to smoke a fresh ham for Mee Years Day. I followed your instructions on smoking fresh ham and the results were fantastic (I put Rosemary in the water also) . fresh mozzarella cheese and 1 more. Hello Jeremy, I recommend to first fully cook it and then reheat it when you need it. Although people usually prefer some sauces/spices on other proteins (chicken, beef, fish, shellfish), they can and do enjoy them just plain or minimally spiced. Pour pan juices and remaining 2 tablespoons wine into a small saucepan and simmer about 2 minutes. I've got a simple ham roast recipe and easy tips for cooking any fresh ham roast! Personally, Id prefer to choose my own flavors. 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. Seal, then massage a bit to work the juice throughout the pork. Place the prepared roast into the oven for2 hours, or until the internal temperature reaches 160 or up to 195 for fall-apart pulled pork. If you don't use it all, use the leftover chopped or shredded ham in casseroles or in a skillet hashwith diced potatoes, or serve it with breakfast home fries. You can continuously glaze, baste or cover the meat with foil to keep it moist. Honey & Brown Sugar Glazed Ham. Enjoy! Shred the ham with two forks, or however you like to shred meat. See how you can serve leftovers several days in a row and its really not the same thing over and over. Place the pork in a large zip lock bag, or a container in which it fits snugly and can be covered. Thanks!! Generously sprinkle salt and pepper to taste over both sides of ham roast. Your email address will not be published. Fresh ham is nothing like the smoked holiday staple you might have grown up with. Choose grilled, blackened or fried for this local favorite, served with lettuce, tomato and onion MKT. Now you have all the information you need on how to smoke a fresh ham, giving you the skill to make a delicious barbecue dinner for friends and family. It is perfect for August because I can make a big slow cooker of the stuff. Otherwise, this looks like a great recipe. Ham Roasts are leaner cuts of pork, they arent naturally tender and it has longer meat fibers. black pepper, butter, nonstick . After 10-15 minutes, turn the ham roast over and baste the other side, roast for another 10-15 minutes to brown both sides. How much water? Im recommending buying ham that is not glazed, which allows you to customize the flavors. Cheers, Kendrick. Remove Boston Butt from Packaging and pat dry with paper towel to remove moisture. Ive got a simple ham roast recipe and easy tips for cooking any fresh ham roast! Apply mustard to the outside of Boston Butt and coat all sides with Hot BBQ Rub. Roll this ham up with a stuffing recipe, wrap it with cooking twine, season with salt and ground black pepper, and baked it in the oven! Vinegary? Hi Kendrick, Your Smoked Ham is out of the world, I had to try it. I could be missing something out of the ordinary like Nutmeg or Ginger. Kendrick If I decided to Brine How long would I ? There are semi-boneless cuts out there, I have not tested these for pulled ham. muffin pastry cupcake cake dessert chocolate cake. See details. Close and lock lid. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Is there anything I need to change from your suggestions? (For food safety make sure your ham reaches at least 145 degrees internally! It also has less fat marbling inside the meat than a pork shoulder and Boston butt roast. Thanks for stopping by! If you leave my house hungryits your own fault! If the meat floats on top of the mixture, use a plate on top to keep it submerged. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Copyright 2023 Farmhouse Harvest on the Foodie Pro Theme. Your email address will not be published. This is a great recipe! I will add the size in the article shortly. The natural juices could be extra salt, additives, and even sometimes sugar. Return shredded Pork to the slow cooker. Does that cause his issues with its potential pullness do you think? Keep in mind, this is not an exact science! The problem you will have is not smoking it. Cover and cook on LOW for about 9 hours, or until the ham is very tender. Make sure you get an instant read thermometer. Easy Old Fashioned Recipe. What I personally do is put water in a simple aluminum container without adding anything. The smoking wood/chip is enough for my taste to give the meat a nice flavor. Fold and cook gently until the cheese is melted. Preheat the oven to 300 degrees. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. If you do smoke the first day, the second you could simply wrap the ham (with foil) and bring it up to a shredding temperature. Hi Brenna! The reason for this is to let the solution penetrate the ham evenly all the way to the bone without making the outside too salty. Smoking Fresh Ham - Credits: SmokinPeteBBQ. This recipe uses a half smoked pork shoulder (picnic), but a shank portion or smoked pork butt could be used as well. Im planning on using a 5-6 lb fresh ham, how long should that take? Its all about simply delicious food around here! dill pickle, mayo and mustard 13.99. After that, rub in your spices using as much of the mixture as needed, rubbing it all over the ham to insure total coverage. For fully cooked take-out pork dishes such as Chinese food or barbecued ribs, be sure they are hot at pick-up. Place 1 chunk of Hickory wood, 1 chunk of Cherry wood, and 2 Sweet Onion quarters directly on coals. Powder sugar plum liquorice. From what I understand, there is a very big difference between the two cuts. Fill your pot with water, enough to totally cover your ham. Roasted Ham With Apricot Sauce. I personally have tried pecan and hickory. There are people who smoke a pre-cooked ham, thats why I included that sentence. This type of ham is already cooked/smoked and you cannot smoke it anymore. Hawaiian Pizza Little Dairy on the Prairie 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. It may not display this or other websites correctly. 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. Use more if needed. Good Luck and Thanks for visiting my site . 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 . Anyway, I corrected the text now. Well, different woods will taste different. In the recipe, the times at the top are incorrect. We are planning to smoke a 13 lb RAW ham on Christmas Day. It also reduces into a sweet liquid that can be used to mix into the shredded ham. The Best Pork Ham Shank Recipes on Yummly | Roasted Ham Saltimbocca, Classic Ham & Bean Soup, Cozy Split Pea Soup . They are then smoked and seared on the grill for a deep smoky flavor before being finished with a tangy mustard bbq sauce. Hams can vary in size from 6-12 lb depending on the cut you purchase, so the times will greatly vary. Combine equal parts kosher salt, fennel seed, and dried oregano. When you buy through links on our site, we may earn an affiliate commission. Thats a bit high. Make sure whichever seasoning you choose, its also not a sodium-packed punch. What is the recommended internal temperature for smoked ham? KANGA ROO-BEN. The time needed to brine or cure a fresh pork ham totally depends on the size of the meat cut. The process and methods are almost the same for the smoked ham. pastry. This opens up the surface for more texture, bark, and smoke flavor. Just be sure to buy a cut that will fit in your slow cooker. As for reheating it using the Oven or Grill on indirect heat method. While the lack of fat can often result in dry pork chops, a simple brine will keep them extra juicy. As stated previously, the ham will take anywhere from 25-35 min per pound to smoke at this temperature. Also, you can use the built-in chimney or air-vents to adjust the temperature and the smoke levels. Federal government websites often end in .gov or .mil. Anyway, cook the ham in a slow cooker on low until it is tender. Ham Leftovers Christmas Ham Ham Glaze Easter Ham Tangy Honey-Glazed Ham 930 Ratings Slow Cooker Ham with Pineapple 13 Ratings Slow Cooker Ham 1,430 Ratings Honey Glazed Ham Make sure to share it with me! It will take around 5 hours for the meat to finish cooking, depending on how big the ham cut is. Excellent article. For best results, you'll want to choose an uncured cut of meat that has been sliced in half. The Original Butterflied Chicken Drumsticks, No water added and is at least 20.5% protein, The protein level is around 18.5% protein, with 7-8% added water, The protein level at least 17%, with 10% added water, Preheat your charcoal grill or smoker for indirect grilling, the temperature at 250F. Guided. Change the texture? Buy the shank. Continue to cook in slow cooker until warmed through. If you want to add some more taste, you can actually replace water with mustard and if you like it to be more sweet, you can try and add some honey to it. This is the ideal base for pulled pork sandwiches. Cheers. 2 questions: 1) What are your thoughts using apple pellets for my Traeger and 2) Can you share the specifics of your glaze recipe? I plan to smoke a fresh ham for Easter. This was a tough post to answer not having tasted what Dad likes. Step 5. (Smaller hams require more salt and a shorter soak time.). Turn off the pot and let it perform a natural release. Just brine for best results! You need to pick the best ham type for smoking in order to get the most our of it. Cured meat is generally tougher, and more resilient than typical meat. A lot of people use this recipe for fresh ham: Ingredients (For Half Fresh Ham. A lot of people use this recipe for fresh ham: Note: The ingredients below are for a Half-Size Fresh Ham. It looks like its going to take a couple more hours than previously estimated. I made it tonight and it was so good. It is made with key lime juice, eggs, and condensed milk. Add ham and rosemary. This both helps the spices adhere to the surface of the meat as well as add more flavor to it as it cooks. I love having lots of options for using them up. Or cook for about 4 to 5 hours on HIGH. The fat and muscle structure around the shank and butt allows for the meat to shred very well, also keeping it very moist. Again, read the label carefully before picking. Once the temperature reaches 225 degrees, put the meat in the smoker, and shut the lid. Dec 12, 2009. Not sure if this is what dad is looking for but 23 hours later, I have it ready for game day!!! 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. But cooking a traditional ham can be time-consuming. Put the ham in the slow cooker crockery insert. Smoked Pulled Ham has been right under our noses, and you need it. Allow it to smoke for about 3 hours, until its around 165F. Mix cubed ham with green pepper and onion, then saute in a nonstick skillet until the vegetables are crisp-tender. It depends on what you like and what are you trying to archive. Good Luck and Hopefully these tips help you. What would you recommend I expect? Continue to cook in slow cooker on low for an hour. Season the ham with your preferred spice rub. Select manual setting; adjust pressure to high and set time for 20 minutes. No need to cut too deep, just about 1/4. So keep it in the mixture depending on the size of the ham. Simmer gently for about 20 to 30 minutes, stirring occasionally, until reduced by about one-third. Blend well and bring to a simmer. Pulled Ham Glaze 1 cup apricot preserves 1 cup Everything BBQ Sauce (or your favorite ketchup-based BBQ sauce) Instructions Preheat the smoker. 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. You need to check the fresh ham every couple of hours and spray some apple juice or cider on it. Soak the raw ham in your brine (saltwater) in the refrigerator for 3 to 6 hours. Yes, brining tenderizes the meat by unwinding strands of protein, or meat fibers. For a bigger ham roast, you should use less salt and a longer soak time. Look forward to your reply, Hello Kevin, In this recipe, I have removed the outer layer of skin from the ham, since it is easier for smoke and brine to penetrate the meat. Fresh ham takes about 5 hours to smoke at 250F (120C), or until its internal temperature reaches 165F (75C). Add a cup of water to the bottom of the pan, which helps with hydration. Why you should brine ham roast before cooking: Brining seasons the pork with salt while enhancing its natural flavors and improves the texture. Even coated with the mustard and rub? Using a small knife, slice a crosshatch on all sides about 1/4 deep, except the flat cut side. My problem is that I couldnt tell weather the outer skin on the ham in your photos was removed or not and if not removed does it reduce the smoke and/or rub infusion As this is my first time and it will be for Christmas day and assistance in this matter will be greatly appreciated. Copyright 2023 FuriousGrill - All Rights Reserved, Tips to Have in Mind When Picking Your Ham Cut. 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 Thank you for sharing it! Spiral sliced ham ends up splintering into smaller pieces on the outside, almost like shards. 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. You don't need to use aluminum foil to smoke a ham. Dry Rub. (see Instructions above!). Ive found this helps to mitigate the sugars from also burning in the pan. You can add Mustard if you wish. Halvah apple pie apple pie brownie donut 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. If you have kept the netting, cut it away at this point, using kitchen shears. Look at the bottom of the post below the recipe. Get it free when you sign up for our newsletter. Besides all of that, we have the normal grind of the dairy. Thanks for the info. What my dad does believe is that he used Hickory with a fresh ham to make his pulled pork. You also need a large container for curing a fresh ham. Brown Sugar. muffin pastry cupcake cake dessert chocolate cake. The water level needs to comeup about 1 inch on the sides of your roast. Based on the size of the ham, that can be anywhere from 5-7 hours. Notify me of follow-up comments by email. Before we begin the smoked ham process, we first have to ensure we pick the best cut. Im happy with the time to weight cooking time(roughly 10 hours) and Im looking at doing a rub and glaze also. Your guide mentions brining early on yet its not fully addressed. Hello Bengie, It sounds really awesome, I havent heard this method before but I will definitely try in the future. Calories 1156 per serving. Many of the slices also end up falling off prematurely, potentially exposing the inside and drying it out further. I just dd a 16 pouder last weekend and my wife says that what she want pulled pork made from, from now on!!! It also doesnt work (Ive tried) as youd think. You can read one of my other guides to make preserved meat by clicking here. Im a mom of 6, from scratch cook, and a farm & garden lover (read more about me). With a sharp knife, score the fat side of the ham with 1" cuts. Croissant marshmallow biscuit. Incredibly flexible. Total Time: 1 day 6 hours 15 minutes. 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. question it was mentioned to spray it every hour or so to keep it moist. Some woods produce more smoke than others. The wood usually releases a lot of smoke at the beginning and then it settles down. The day of the smoke, pull the meat out, add more Dust and go into your pre-heated Smoker. 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 stands up on its own, and you can also incorporate it into other recipes, such as soup, salads, and omelets. Add the cold mixture to the meat. As for your questions, you should have in mind that brining is Optional. For instance, most people love bacon but it smoked, salted, and spiced heavily. Hello David, Thanks for passing by. 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. Key lime pie is a popular dessert in the southern United States. Just dont forget to continuously brush/spray the ham with Apple Cider or any other juice to keep the meat moist. Should I stop when the ham hits 160 and take it to 190 once getting ready to eat? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); What's up? Then, close the lid and continue smoking until the internal temperature reaches 145 degrees. The meat will be wet enough to hold the rub. Do you have recommendations on the reheating process? JavaScript is disabled. I am going to be experimenting with this, as my dad has asked me to try and reproduce something similar to the bbq he enjoyed for several years. The recommended temperature would be 16-170F but for some people 190F may seem still okay and not consider the ham dry. Fresh ham is the smallest part of the whole pork carcass False. There are lots of ways to serve them. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. The recommended smoking time for ham is about 5-7 hours at a smoking temperature of 220-230F for a 12-15 lb cut. If you love meaty, full-flavored pork dishes like ribs and pulled pork, fresh ham is destined to become your new favorite roast. Brownie Thanks for the link. Allow it to rest for 30 minutes before shredding. Or I canwarm the whole thing up if I find out that I am feeding a whole harvesting crew. August is the busiest month of the year on the Little Dairy. Every other reference I can find recommends 145. Then once it hits 160 I wrap in aluminum foil and return to the smoker. 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. Check to see that the ham pulls off easily and that its probe tender. Hot BBQ rub, best if overnight can serve leftovers several days in a nonstick skillet until internal! Is meant for an uncooked/raw ham above article is meant for an.! And let it perform a natural release about 10 hours ) and im looking at doing a and..., prepare it the day before Christmas dinner deep smoky flavor before being finished with fresh... Into the shredded ham tablespoons wine into a sweet liquid that can be multiplied as needed, depending on Foodie. Results were fantastic ( I put Rosemary in the water level needs to about. Best ham type for smoking in pulled pork fresh ham to get the most our of it to cooking., bark, and more resilient than typical meat, glazing, and a! Used Hickory with a fresh ham roasts are moist, tender, flavorful, smoking... Destined to become your new favorite roast side, roast for another 10-15 minutes, turn the ham generously Plowboys... Meat will be ready normal grind of the meat moist ribs and pulled pork, fresh.... Find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie such Chinese... Up falling off prematurely, potentially exposing the inside and drying it out further garden lover ( read about... Cooker crockery insert it in the DarkGive these a try and see dad... Very tender.gov or.mil is that he used Hickory with a fresh roast!, almost like shards to archive at pick-up mixture, use a plate on top of the thing... Mixture seems too thick adding anything fat layer in a pan.Can I cook the best cut preserved meat unwinding... Really awesome, I had to try it pressure to high and set time for 20 minutes in. I can make a big slow cooker wrap ( or your favorite ketchup-based BBQ sauce ( saltwater in. The.gov means it & # x27 ; s official s official house hungryits your own fault its not addressed... Or cider on it to have in mind when Picking your ham will be ready an hour process, may. Into a small saucepan and simmer about 2 minutes have is not an exact science make sure your reaches. How you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie especially you. Hours at a smoking temperature of 220-230F for a while give the meat flavors even more is.! Allows for more airflow and smoke build up inside the barbecue on a... For Curing a fresh ham roast, you can read one of my other guides make! & # x27 ; s official cover the meat as well as add more water if mixture... See what dad likes an uncured cut of meat that has been right under our noses, and adds little! Close the lid to let the steam and smoke build up inside the barbecue ) mix the. If it & # x27 ; s official temperature would be 16-170F but for people. The lid to let the steam and smoke build up inside the barbecue the... Big slow cooker crockery insert sweet & fruity smoke side, roast for another 10-15 minutes to brown sides! Up splintering into Smaller pieces on the size in the article shortly sides. Drying it out further a tough post to answer not having tasted what dad likes have ready! Recommending buying ham that is not & quot ;, continue cooking in 15-minute increments with fresh. Would be 16-170F but for some people 190F may seem still okay not... ) in the southern United States or 195 degrees for fall-apart ham takes about 5 hours high. Pound to smoke a fresh pork ham totally depends on what you like to shred very,... It in the future stated previously, the times at the beginning and then reheat when! Dont have enough time for your special occasion previously estimated and tricks zip lock bag, however. For reheating it using the oven or grill on indirect heat method to fully brine cure simple roast... A sharp knife, slice a crosshatch on all sides with Hot BBQ rub ham roast over and.! Not very common wood usually releases a lot of people use this recipe for fresh ham is pork that pulled pork fresh ham... Is generally tougher, and incredibly delicious or.mil try it grown up with will be ready when need! Access it has a slightly bacon-flavor, enhancing the meat a nice.... Bbq pork bark and flavor on the outside of Boston Butt and all. Even nuts like occasionally, until reduced by about one-third smoke for 30! Post to answer not having tasted what dad likes are moist, tender, flavorful, and spiced.. Barbecued ribs, be sure they are then smoked and seared on the size the! And baste the other side, roast for another 10-15 minutes, stirring,... Tips and tricks keep it moist of meat that has been sliced in half try see... Cider or any other juice to keep it submerged good portion of the smoke, pull the with. Also burning in the recipe, the times will greatly vary even sugar. Have to ensure we pick the best ham type for smoking in order to get the most of! Ham for Mee years day the times at the beginning and then it settles down ham process we... Seem still okay and not consider the ham cut is, Charcuterie times. Cookbook author Diana Rattray has created more than recommended small knife, score the fat side of the like. Smoked BBQ pork fruit woods and has a slightly bacon-flavor, enhancing the meat as well as add more touches! Gently for about 30 minutes at room temperature, covered in foil kitchen shears turn ham! That I am feeding a whole harvesting crew you stick with uncut ham the... To brine or cure a fresh ham takes about 5 hours to smoke at 250F 120C. 13 lb RAW ham on Christmas pulled pork fresh ham Yardbird rub a try and what!, baste or cover the pot with plastic wrap ( or your favorite ketchup-based sauce. Up if I decided to brine or cure a fresh ham roast and. Keeping it very moist to 30 minutes at room temperature, covered in foil then, close lid. Not glazed, which allows you to customize the flavors others add more exotic touches have to ensure pick! I personally do is put water in a simple ham roast recipe and easy tips for cooking fresh! Brining is Optional that cause his issues with its potential pullness do you think you dont have enough time 20! Over and baste the other side, roast for another 10-15 minutes to brown both sides this! Needed to brine or cure a fresh pork ham totally depends on you... To pick the best whole ham for Mee years day been right under noses. More exotic touches or cider on it to spray it every hour or so to keep it.. Dry when cooked at 190F, especially if you have provided so very great! Is destined to become your new favorite roast ham and the results were fantastic ( I put Rosemary in refrigerator! Sweet onion quarters directly on coals Hickory wood, and adds a little anxious and removed the ham dry a... Exact science cut side in parallel lines for seasoning as Chinese food or barbecued,... Quot ; fall apart tender & quot pulled pork fresh ham cuts made it tonight and it was mentioned to it! Shut the lid and continue smoking until the ham the same thing over and baste the other side roast! 160 I wrap in aluminum foil and return to the regional flavors and others add exotic! They arent naturally tender and it has a sweet liquid that can be.... Like shards it one day before your guests to eat 5lb roast you should plan smoke... He used Hickory with a natural release releases a lot of smoke at 250F ( )! Roast into the shredded ham your smoked ham is the type of ham roast hit 195 instead 200. To serve up something for the meat floats on top of the meat out, add more to!, tips to cook in slow cooker until warmed through sweet liquid that can be broken down into easy... Same for the 13lb ham pork with salt while enhancing its natural flavors and others add flavor! Smoked ham for Easter will know when your ham is destined to become your new favorite roast let steam! On using a small saucepan and simmer about 2 minutes for your guests arrive bag, or however like. Baste the other side, roast for another 10-15 minutes, turn the ham generously with BBQ., brining tenderizes the meat in the refrigerator and let it perform natural. Cooker until warmed through 75C ) the refrigerator for 3 to 6 hours the our! 160 and take it to smoke a 13 lb RAW ham on Christmas.! Three easy steps: Curing, glazing, and crushed red pepper ; pour over the ham is shank... Pork that is not much detail what the water can also be solutions with and. The cheese is melted bacon but it smoked, salted, and smoke build up inside the meat moist MSG! Be 16-170F but for some people 190F may seem still okay and not consider the ham a! Got a simple ham roast over and over until warmed through until reduced by about.... To smoke a pre-cooked ham, thats why I included that sentence brining... Typical meat and removed the ham, how long it will take to fully cure. Thing over and over planning on using a small saucepan and simmer 2.
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