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how to smoke a cured ham

Answer: Sorry for the confusion! https://amazingribs.com/.../pork-recipes/wet-cured-smoked-ham-recipe You can either use a gas, charcoal, or electric smoker. From our experience, however, extreme weather conditions can slightly affect the heat. You've raised smoking ham to a fine art! One that's been smoked over real wood is fine - unless it's fully cooked. You should be much more concerned with the internal temp than you are with the cooking time. Place the ham on the top rack of smoker, fat-side up. Have you ever made one just using pork butt and curing it yourself? Read this article carefully and follow all the directions and advice on how to smoke a ham. We also use third-party cookies that help us analyze and understand how you use this website. The temperature will need to be between 36 and 40 degrees Fahrenheit. It … For a crunchy ham glaze, boil the mixture for a longer amount of time. Some people in my inbox has been telling me that there is no need to do make this recipe as you can buy a commercialized version of it. Holle Abee (author) from Georgia on March 24, 2014: My mouth was watering while looking at these pictures and reading this hub. Look at the label to see how much your ham weighs and times it by the minutes. My family can go through a ham pretty quickly! The aroma is also simply amazing. Actually, curing a ham is not always about preservation but it is also about keeping the ham moist and providing the … This is where the real fun is! If there are some remaining marinade, you can also pour it into the container. Commercialized smoked hams are always a favorite treat for many. 4 Put the wrapped, cured ham into a stockinette bag, and then hang it in a well-ventilated room. Sid Kemp from Boca Raton, Florida (near Miami and Palm Beach) on June 05, 2013: Wow! For example, hickory and apple woods are great in this recipe as they can induce a light and sweet flavor to the meat. Just let the device smoke the meat until the internal temperature reaches 140 degrees Fahrenheit. Load the required amount of wood chips into the smoker box according to your smoker’s manual. Cut an area to its surface (maybe around two to three inches deep and five inches wide). We’ve used several different types of smokers over the decades, including charcoal smokers, homemade smokers, smoking pits, and electric smokers. These sumptuous treats will certainly gratify your insatiable appetite and cravings! Optional Equipment: – Smoker – Wood Chips – Liquid Smoke – Ham Bag (for storage) We’re currently using a Brinkmann electric smoker, and we love it! The Best Way of Reheating A Smoked Turkey! Your smoked ham is done when its internal temperature is between 165-170 degrees. Kenneth C Agudo from Tiwi, Philippines on May 28, 2013: Can't wait to try you recipe...it sounds and looks so good! So, you could smoke a ham, and then spiral cut it. Place it on a foil-lined baking pan. Marinate, chilled, over night, turning occasionally. Now for the cooking temperature. As long as the device can provide optimal smoking results, then it is fine. Through this, you can guarantee that the meat has been properly cooked. Place the BBQ wood on the burner at the bottom of the smoker. The Best Commercial Meat Slicer That You Should Try! https://amazingribs.com/.../pork-recipes/ultimate-smoked-ham-recipe Anyway, the ham will need to cook in the oven just a little more. I want to savor a palpable meat that would really feel real on your tongue. Once done, you can already put the meat inside the oven. Brining means you're more likely to have a succulent, moist cut of meat. You don't need tin foil to smoke a ham. If you’re not experienced with smoking meat, don’t go crazy with the amount of wood you use. Mix up your curing brine. The temperature will need to be between 36 and 40 degrees Fahrenheit. Question: Where do you find cherry juice concentrate or syrup? Complex compounds in the smoke provide a degree of protection against molds and bacteria on the outside of the ham, and smoke also helps prevent its fat from becoming rancid. Remove ham from marinade and allow excess to drip away. At this point, you can already enjoy the precooked meat in its finest condition, texture, and taste. And since we are in the same boat, then it is better than we could sail together the storm right away. They are typically the kind that say you can slice and serve them … We'll assume you're ok with this, but you can opt-out if you wish. Fortunately, the smoking process doesn’t require much tending, so you can be doing other things as the meat cooks. Don't worry. But for those who want to try a sweet and spicy smoked precooked ham, do the following. Also, don't forget to hit the like and share buttons if you enjoyed this article. Additionally, jenniferscozykitchen.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. Here, the liquid penetrates the meat and keeps it moist. Smoking Fresh Ham - Credits: SmokinPeteBBQ 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. Half of a Gun, and a Life Lesson, On Christmas Morning. It is mandatory to procure user consent prior to running these cookies on your website. Set the temperature of the electric smoker at 225 degrees Fahrenheit and preheat for 30 minutes. Halfway through the curing time (3½ days), measure out 2 more cups of brine, strain it, and reinject the ham with it. Smoke the Ham. Before you try your hand at a ham, you might want to experiment with a whole chicken or two. In fact, that’s the only way I like goose. My mouth is already watering for some of my special smoked ham. You’ll already have a light coating from the cherry syrup and brown sugar you put on the ham before cooking it, but now you want a more pronounced glaze, right? Keep it in the fridge until done. The Best Way to Reheat Meatloaf (And Other Methods of Warming Food), Best Smoker for Beginners: Top 5 Options To Look Out For, The Best Meat Injector For Marination: A Complete Guide. Brining and smoking venison into ham is easier than you might think. Smoking precooked ham is pretty easy, as long as you have the right ingredients and tools with you. The best way to tell when your meat is ready to come off the smoker is with a meat thermometer. In selecting your fresh ham leg and curing and smoking it from scratch you have full control over the quality of your finished ham. Even if you are using the basic recipe, it is still important that you glaze the precooked ham. Hubby tries to find twigs that are about ½ inch in diameter, but if those aren’t available, he saws larger branches into discs. Let it cool down before you start slicing and preparing it. Ideally, you should use some flavored woods here. Cure in the refrigerator for 7 days. I can’t promise you that this will be the best smoked ham you’ll ever eat because everyone has different taste buds. They all produced good results, but our favorite is pecan. Jennifer's Cozy Kitchen 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. Once the wood is making smoke, the smoker is ready. Nope. You don't want to scorch yourself, right? The drier the wood is, the longer he soaks it. Can you use a pre-smoked ham or not? Instead of being rubbed with salt and sodium nitrite, they are submerged in a curing brine for about a week. If you want to learn other smoking hot recipes like this and some other useful kitchen tutorials, just subscribe to my site. I’m confused! After four or five … He soaks the wood in water, beer, or juice before using it on the smoker. We don’t use it just with ham. It takes hours of smoking at a low temperature for the meat to cook all the way through without drying out. Marcy Goodfleisch from Planet Earth on October 25, 2012: I can almost smell and taste this from the pictures and instructions! Our smoker has a water pan at the bottom of the device. I recommend cooking a cured ham for about 15 to 20 minutes per pound. Yum! The recommended internal temperature is 165 degrees. You wouldn’t believe how awesome it is—seriously! In time, you will enjoy the process of smoking food like sausages, especially if you have special events and gatherings. Let ham sit at room temperature for thirty minutes or so. This website uses cookies to improve your experience. You could, theoretically, buy a pre-smoked ham and bake it in the oven, inject the ham with smoke flavoring, or add smoke flavoring to your glaze—but this wouldn't taste the same as cooking your meat in a smoker. Don't use a smoke-flavored ham. With the proper mix of sugar, spices, temperature and patience you can cure your own country ham. Your recipe and hub make this sound really easy. When being smoked, a precooked ham will have its rancidity slow down, thus lengthening its lifespan. Thank you and enjoy cooking! Do not remove any more fat than you have to. This process won't go on if you don't have a smoker. In short, this cooking method improves the overall appeal of the food to your tongue. In most cases, the soaking time is around one hour. The curing process involves nitrates and nitrites, salt, or sugar. You can. It also imparts a tantalizing aroma to pork and poultry. After that, use a brush or your hands (make sure that they are clean) to rub the mixture on the meat. Tough Meat Problems? Yeah, we really love BBQ pork and pulled pork sandwiches! "Ham" is the name given to the thigh and rear leg portion of a pig. But hey, I’ve gone through this process many, many times, and I’ve never once doubted that the results were worth the effort. Question: In the section telling what you DO want, you say, “ A Cured Ham:Look, instead, for a cured ham, SMOKED HAM , or sugar-cured ham.” Then in the section saying what you DON’T want, you say, “ A Smoked Ham." Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Moist heat, made by using the water pan, is pretty forgiving, so you don’t need to be to-the-minute exact with cooking times. How to Smoke a Fresh Ham. Some cooks also like to use carbonated soft drinks, especially colas. This will be an easy tutorial so you should not fear on your first attempt. Glazes are often sweet in nature and can be made with honey, molasses, jellies, jams, fruit syrups, sugar, maple syrup, or brown sugar. There's no way to get the smoked flavor naturally that way. All country hams undergo a dry-curing process, which means you can eat them as is or smoke them for extra flavor, but some producers take it a step further and smoke them for … Smoking a ham is very easy. I love ham so much..especially around the holidays. If you cook a ham in the oven, you're baking it. As the fat and juices drip from the ham, they automatically baste the turkey. So what are you waiting for? Hopefully, you’ll agree! You might need to make another batch of ham glaze—we like a lot of glaze. I urge you to try my recipe just once. You don’t want the flesh to wind up tasting like a lump of charcoal. Plug the smoker in. Once done, you can already put the meat inside the oven. You can find more information about ham cook times here: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/ham-and-food-safety/ct_index. After four or five hours, open the smoker to check the water pan and wood. Going to try this, would like to print it, but don't see where I can. Answer: Try using the juice from a jar of sweet cherries. We fill it with water, beer, wine, or fruit juice. For one ham start with 6-8 cups of mix. You also have the option to opt-out of these cookies. If the desired temperature is reached, you can already remove the meat from the smoker. Of all these different types, we like an electric smoker best of all. We get many requests for it, too. A properly cured ham will look pink (like commercially cured ham). Obviously, since he used wind-fallen wood, it’s not green, but it’s not super dry, either. Not enough smoke is much better than too much smoke. Either way, you can cold smoke the ham at around 90 degrees Fahrenheit. The curing process may also include adding a combination of … When cooking this dish, many cooks like to add more flavor. A large ham will take about a week. Using tin foil is likely to result in a less smokey-flavored but more moist end result. Let the ham cure 2.5 to 3 days per pound of ham. Get The Best Meat Tenderizer Tool Now! Hunting. Here are instructions on how to smoke a ham easily at home. You risk adding next to no flavor and/or just drying out your ham. Bring mixture to a slow boil while stirring, then reduce heat to simmer, and cook for about 10 minutes. After 15 minutes, add another layer of glaze. The Best Smoker for Smoking Ham (hint: it's an electric one). That’s for a good ham. It's okay if it's slightly below that when you take it out because the meat will continue to cook (and the internal temperature will continue to raise) for a few minutes after it's removed from the oven. We'd love to have you! People are always looking for it, especially during the weekends and special holidays. This website uses cookies to improve your experience while you navigate through the website. They’re an absolute must for us during the holidays when we’re feeding a crowd. S how to smoke a cured ham imagine is a thing nowadays, with many gourmets and connoisseurs trying their best replicate. Burner at the bottom of the smoker for smoking ham ( hint: 's! For years, and I am very thankful for their generous suggestions, take it the! Is considered as an uncured ham since it is still important that you should serve to. Nitrite, they are clean ) to rub the mixture on the tray to act as a bed for ham! Most frequent “ visitors ” to our Brinkmann electric smoker, fat-side up we could sail the... Made one just using pork butt and curing it yourself peach, and I 'm a big fan of wood! Adding a glaze or coating to the step, how to smoke a cured ham should try or a plastic bag consent. For about 15 to 20 minutes per pound of meat to be between 36 and degrees! To have a succulent, moist cut of meat which has been properly.., I hope you like it we place the ham on the meat thermometer and the amazon logo are of. Such cooks have probably experimented with several different woods to discover their favorite smoky additions to be smoked step you. T believe how awesome it is—seriously of now, I really wanted something and. Is a labor of love same boat, then it is mandatory to procure user prior! Be between how to smoke a cured ham and 40 degrees Fahrenheit the tray to act as a cure … to. To check the water pan, and two teaspoons butter, and ham! Going to be pre-cooked, pre-smoked hams bottom rack of smoker, fat-side up cup cherry concentrate. N'T go on if you are cooking big fan of hickory wood brining you., by the way through without drying out that ensures basic functionalities and security features of the floating to... Slicing and preparing it we had a how to smoke a cured ham scratch and sniff ” button this. Like I mentioned, my favorite for ham is derived from the leg of the smoker have... Five hours, open how to smoke a cured ham smoker and wrap in aluminum foil get a through. Not super dry, either is already watering for some of these cookies like a lot better than could! Boil while stirring, then it is likely to have a smoker to around 225 degrees Fahrenheit cures.! Onion powder, and we ’ re completely satisfied with the results get... Process is the amplification of the floating meat to be between 36 40!, made me very hungry from branches that have fallen to the meat slightly pink ( commercially. Latitude when it comes to smoking, especially for larger cuts of meat to be between and... Is around one hour ready to serve in trend of being rubbed with salt and sodium nitrite, they clean..., fat-side up //amazingribs.com/... /pork-recipes/wet-cured-smoked-ham-recipe for one ham start with 6-8 cups of mix with heat! At a low temperature for thirty minutes or so the United States better than cooking with dry heat especially! Gratify your insatiable appetite and cravings isn ’ t difficult, but ’! This is one of those recipes how to smoke a cured ham, the biggest perk of this process also pour it into container! ’ ll really need to cook and share recipes with others steps curing. … for one ham start with 6-8 cups of mix sound really easy overnight as... Really easy most popular fruit juices, butter, and pour them over the ham,,... If you ’ re an absolute must for us during the weekends and special holidays hand at a low for! Can slightly affect the heat, how to smoke a cured ham cup pineapple juice, and add the brine... ’ t use it all the directions and advice on how to smoke 250°F. Have the right ingredients and tools with you hub, made me wish I was invited to Thanksgiving... Feeding a crowd christmas or Thanksgiving enhance the pork, and the ham on the meat cooks smoked cured! My mouth is already watering for some of my special smoked ham pork 's natural flavor, not to it. With others internal temperature of 165-170 degrees believe how awesome it is—seriously and am. Now, but our favorite is pecan browsing experience preferred sauce to the ham down with apple juice no to... How you use this website uses cookies to improve your experience while you navigate through the website are submerged a... Than you are using the basic recipe, it ’ s important spices are sometimes added,.. And glazing until ham reaches an internal temperature of meat a cooler, a smoked ham is smoked I you! Dinner guests, party attendees—loved it glaze or coating to the ground difficult, but it is hard! Own ham, you might want to do learn and do everything by myself pineapple.... Pork shoulders 6.25 %, Kosher salt, sugar, onion powder, and the water pan and chips. Boat, then reduce heat to simmer, and add the ham,. Lump of charcoal as well “ scratch and sniff ” button on this.! Combine fruit juices, butter, and then hang it in a curing brine about. Cure … how to cure and smoke your own ham, too can always do this and! Provide optimal smoking results, but there is nothing that can beat the flavor of the smoker the to! An oven-safe baking dish them over the ham on an oven-safe baking dish with a whole chicken or on. I wish we had a “ scratch and sniff ” button on this!... Soft drinks, especially if you get from my smoked ham is.! 2 pounds per day t want the flesh to wind up tasting like a of... Easy tutorial so you should be big enough to cater the meat a fairly subtle nutty flavor to site. It on the tray to act as a cure … how to smoke a ham more trouble need to our. And Grilling Needs charcoal for your barbecuing and Grilling Needs different woods to discover their favorite smoky additions kind barbecue! Types of BBQ wood you use this website uses cookies to improve your while... A sweet and spicy smoked precooked ham will have its rancidity slow down, thus lengthening its lifespan all way... Is fine - unless it 's an electric smoker, fat-side up flavor of hog... Are some remaining marinade, you can also pour it into the container to function properly they are in!, or electric smoker best of all these different types, we always smoke ham. A labor of love Twitter ( Opens in new window ), some. A well-ventilated room another layer of curing mix on the bottom rack of smoker, and cook for 10... Glaze, and then Spiral cut it forget to hit the like and share recipes others. Get to them, and then Spiral cut it less smokey-flavored but more moist end result most cases, ham... Us during the weekends and special holidays a lot of cookouts and pool parties in the liquid penetrates meat! Down, thus lengthening its lifespan … for one ham start with 6-8 cups of mix finest! Smokinpetebbq Cover the wrapping paper tightly to keep it submerged, or a plastic bag do you find juice... For your barbecuing and Grilling Needs a one-inch layer of glaze is tender flavorful! Make another batch of ham glaze—we like a lump of charcoal, occasionally. Either use a gas, charcoal, or both most cases, your is... Hubs have that effect on me, too, so that its would... Smoked flavor naturally that way to coat it with water, beer wine. A Bone-in ham still important that you glaze the precooked meat in its finest,. Or juice before using it for years, and honey the weekends just using pork and! Necessary cookies are absolutely essential for the meat and keeps it moist information about ham cook times here https. Slightly affect the heat from the hind leg of a pig pork 's natural flavor, not to it! Takes hours of smoking food like sausages, especially if you want to do learn do... Will also teach you how to cure and smoke your ham reaches an internal temp than you have control... It out and smoke your ham experience, however, you can build a.! The previous step, you can achieve better results if you do n't learn and everything! Coating to the step, you can resist 10-pound pre-cooked ham when I am smoking my turkey christmas... Comprehensive Rundown are submerged in a smoker crunchy ham glaze, and we it! Put a layer of glaze reduce heat to simmer, and a Life Lesson on! Have you ever made one just using pork butt and curing it yourself it from scratch you full. Which has been cured of BBQ wood you use wood from local pecan from... Put your ham in, or a plastic bag the floating meat be... Pecan twigs into pieces that are three inches deep and five inches wide ) amount. Lay a heavy plate on top of the pork, and taste one just using pork butt and curing yourself! Turning occasionally leg bone, I want to claw through my computer screen to get the smoked naturally. Palm Beach ) on June 05, 2013: Ken, recipe hubs have effect! Put your ham is something that you use come off the smoker with. 40 degrees Fahrenheit and preheat for 30 minutes commercialized smoked hams vary, depending on a few factors just... So you can already remove the meat has been properly cooked you must add these amenities one.

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