For raw, fresh ham, the USDA advises cooking to an internal temperature of 145°F. Smoke is primarily a flavoring in cured meats, with little value as a preservative. Hams may be fresh, cured, or cured-and-smoked. Included in this portion of a pig was a ham that I knew we would be preparing for Christmas. Turn the grill to the SMOKE setting, or the lowest temperature before the smoke setting, and smoke the ham for 20-25 minutes. Then once it hits 160 I wrap in aluminum foil and return to the smoker. Your home-smoked ham should be reheated to 165 F, like leftovers, but a store-bought smoked ham in its original packaging can be heated instead to just 140 F. Fred Decker is a trained chef and prolific freelance writer. The shelf life of ham depends on a variety of factors, such as the sell by date, the preparation method and how it was stored.. Ham, just like bacon, is a cured meat prepared from the hind thighs of a hog.The rear of the pig is thick and flavorful. Then it's rinsed and hung at 50 to 60 degrees Fahrenheit for about two weeks, as it dries and its flavors concentrate. Then bump the temp up to 300°F and cook for about another four hours. A ham is the cut of meat from a hog’s hind leg. In this recipe, I used a 6.5-pound bone-in smoked ham and the total cooking time was 2 hours and 15 minutes. So, you could smoke a ham, and then spiral cut it. Medium heat is fine. Take 6 cups of the water and put into a large kettle on your stove. 2 cups wood chips. This includes the ham that is purchased at the deli. Likewise, you can also experiment the taste and flavor according to your preferences. To double-smoke a city ham, just start your smoker or pellet-grill and place your ham on it. Most of the flavor comes from the salt and sugar used to cure the ham, but smoking the ham afterward makes it even tastier. Once the ham is fully cured it can be dried out overnight in the refrigerator, then hot-smoked at a temperature of 185 degrees Fahrenheit until its internal temperature reaches 150 F. This takes about 35 minutes per pound, or roughly 12 hours, for a full ham of around 20 pounds. In a 325-degree oven, a 12-16 pound bone-in ham needs 22-26 minutes per pound. It seems that "ham" is cured, but the fresh leg can be called a "fresh ham". BBQ Ham Recipe - Smoke Fresh Ham Recipe on the BBQ. The ham is finished by cold-smoking at a temperature of 90 F to 100 F for up to seven days. Your ham’s cooking time depends on how big the ham is and how your oven … Serving smoked ham with chips and a … The ham is immersed in the brine, and usually injected with it, and can be fully cured in just a few days rather than the weeks-long or months-long dry-curing process. You can buy ham already smoked or you can smoke your own — starting with either a fresh ham or a fully cured and cooked ham. This calculator tells you how much time is needed to properly cook a ham. 6 tablespoons packed brown sugar. Remove from the grill and let rest for 10 minutes. Take note of the "use by" date which is usually a good while off and be sure to use it way before then. They use the same curing ingredients, but in the form of a wet brine. Raw and Fresh Ham As a general rule, fresh hams and hams labeled as “cook-before-eating” should be baked in a 325 degree oven and reach an internal temperature of 145 degrees before removing and resting for a few minutes to raise the internal temperature an additional 15 degrees. Select the type of ham, the cut from the drop down menu, enter its weight in pounds, and click calculate. We like to cook the ham until it reaches 160 degrees F (which should take anywhere from 3 to 5 hours) before wrapping it in foil and cooking it for another hour or two until it reaches 190 degrees F. Make the brine: Place the coarse salt, sugar, pickling spice, curing salt, and 3 quarts hot water in a … Put the ham hocks into the smoker (here using a bradley smoker) and smoke to an internal temperature of 150 degrees. Curing and smoking pulls the moisture from the ham to make it safe to store at room temperature. The smoking process doesn't cook the ham, so its weight doesn't matter. 1. Set your smoker to 200 degrees F and place the neck bones or ham hocks on the smoking grates, making sure they're not touching each other. Actually, curing a ham is not always about preservation but it is also about keeping the ham moist and providing the … The ham is immersed in the brine, and usually injected with it, and can be fully cured in just a few days rather than the weeks-long or months-long dry-curing process. Dry-cured Virginia hams and other country-style hams are usually soaked or simmered to remove excess salt, then baked. They are usually already fully cooked, and basically you are just reheating them when you bake them in the oven. August 2020. If shell eggs freeze accidentally, are they safe? The secret of smoking pork or any other kind of food is simmering it over low heat. 1. Ham. Place a pan of liquid in the bottom of the smoker. Smoking it is quite simple using wet wood, a roasting pan and a charcoal grill. You can also smoke the ham on a … Smoked ham, cook before eating What temperature do you smoke a raw ham? 1/2 cup cider vinegar. They penetrate deeply into the meat, disrupting harmful bacteria at the cellular level and preventing them from causing spoilage. Buy a fresh ham leg (uncured pork), a half fresh ham, or a piece of fresh ham in whatever size you're comfortable with. 2 teaspoons Worcestershire sauce. How Long Can Smoked Meat Last Without Refrigeration? Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). Now let’s smoke some good old fashioned fresh ham! Step 3 Cook at 225 degrees Fahrenheit until the internal temperature of the meat is 160 degrees at the thickest section, approximately 5 to 6 hours for a 10-lb. To cook a smoked ham, choosing the best cut of ham plays an important role. To avoid the bitter taste only add wood chips for the first two hours. A 10-14 pound boneless ham needs 24-28 minutes per pound. In previous careers, he sold insurance and mutual funds, and was a longtime retailer. The higher the ham cooks above 145°F, the drier the flavor and texture. It will taste different from traditional smoked ham because it hasn't been cured. Smoked ham has long been a staple at Easter brunch — and it's also an alternative to turkey at Thanksgiving, particularly in the South. Slice, transfer to a platter, add glaze, and enjoy. Step 2. How to Smoke a Raw Ham Roast. We don’t cure for this purpose anymore, but rather to give the ham a great flavor and color.If you don’t have a fresh ham from your own hog you can find fresh ham at a meat market or packing house. The ham is immersed in the brine, and usually injected with it, and can be fully cured in just a few days rather than the weeks-long or months-long dry-curing process. Although it can be cooked in a variety of ways, smoking is an efficient way to cook a large cut of meat, such as a ham roast. 2 teaspoons hot sauce. As long as you have your own smoker and have room in your fridge for the brine process smoking your own ham hocks is simple and worth the effort. The size doesn't matter; buy it as big or small as you are comfortable with. How Long to Smoke a Raw Ham | 8 Easy Steps. Pork is a naturally flavorful meat however it's prepared, but it really shines when it's cured or smoked. Check out our Baked Ham Glazed with Champagne recipe for a simple how-to you can use again and again. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. A ham roast is made from an uncured or unpreserved leg of pork. FOIA. 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. Then smoke that puppy again (Double Smoked). I've been curing & smoking Bacon, Canadian Bacon, Buckboard Bacon, Turkey Breast, Dried Beef, etc, etc, and I would be afraid to cure a 15 or 20 pound fresh (raw) ham. 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. As it cooks, its marbled fat slowly melts, infusing the meat with moisture and rich flavor. Prepare the brine. The surface should be a deep chestnut-brown when finished. Keep the heat at a consistent temperature for the entire time. This fresh ham is like any other pork roast you may encounter. Smoked ham, cook before eating How long can you freeze pork? Hams can be made through either wet or dry curing techniques. Then once it hits 160 I wrap in aluminum foil and return to the smoker. Smoking it is quite simple using wet wood, a roasting pan and a charcoal grill. ham. Keeping the Ham Fresh To keep a ham fresh just place it in the fridge until you are ready to smoke it. Fresh hams, on the other hand, require preparation before smoking. A smoked ham is a section of the leg of pork that is cured in a brine and then hung in a smokehouse and smoked over low heat for a long time to add flavor. Then once it hits 160 I wrap in aluminum foil and return to the smoker. Smoke the neck bones until they've reached an internal temperature of 150 degrees F, adding a handful of wood chips a couple of different times throughout the process. A half ham cut is perfect for smoking … Smoking wet-cured hams is a different matter. Brine for one and a half hours per pound (14 lb ham = 21 hours). Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). Hams are a leaner cut than shoulder but they typically cook in the same amount of time. I like to cook mine in a pan with about a cup of cooking liquid inside. But, aside from learning how to smoke a fresh ham, I will also teach you how to preserve your ham. Both fresh ham and cooked ham can be smoked. // Leaf Group Lifestyle. Then it’s ready to pull and serve. Mix 1 gallon of brine per every 10 lbs of ham. Step 2. Fresh ham cooking times vary greatly depending on the size. Preparing the Ham for Smoking Unfortunately, there is no complexity to this, you simply remove it from the package and set it aside. 1 1/2 cups yellow mustard. Soaking the ham makes it vulnerable to bacteria, so it must be cooked to an internal temperature of 160 F for food safety. If you are starting out with a raw, cured, 10 lb. Buy a fresh ham leg (uncured pork), a half fresh ham, or a piece of fresh ham in whatever size you're comfortable with. Preheating your smoker while you prepare your ham is an excellent … Ham starts off as a pork cut from the rear leg that has been preserved by wet or dry curing with or without smoke. How long you need to cook smoked ham on a bbq depends first on what type of ham you are cooking. 2. Likewise, you can also experiment the taste and flavor according to your preferences. What should the internal temperature of my smoked ham be? #bbq #grilling #barbecue #grill #bbqgrill #smoking #ham #pork #brine #curing This fresh ham is like any other pork roast you may encounter. We don’t cure for this purpose anymore, but rather to give the ham a great flavor and color.If you don’t have a fresh ham from your own hog you can find fresh ham at a meat market or packing house. Add in all of the other ingredients, … I am using the term "ham" here to refer to the hind leg section of a pig—you must buy fresh, not already cured pork. For 1 gallon of brine, pour 1 gallon of water, 1/4 cup white sugar and 1 cup picking salt in a stock pot and heat until the salt and sugar are dissolved. Preheat your Yoder Smokers YS1500s Pellet Grill to 275ºF. ... How long does lunch meat stay fresh? It doesn’t taste like the ham we know until some type of curing takes place. How long does ham last? What temperature do you smoke a raw ham? Smoking raw fresh ham may take a bit more time. You can keep this up to 6 months or longer if it is sealed adequately. Before this curing/smoking process the cut is referred to as a fresh or green ham. Dry-cured hams are packed in a dry mixture of salt, sugar, nitrites and other flavorings. Remove the ham from the brine. Curing is a term that gets thrown around a lot, but in my experience it tends to … Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Ham is the cured leg of pork. Step 4: After 7 days, drain the ham well, rinse thoroughly with cold water, and dry with paper towels. Keeping the Ham Fresh To keep a ham fresh just place it in the fridge until you are ready to smoke it. How Long to Smoke a Raw Ham | 8 Easy Steps August 2020 From best woods, to cooking times, to target temperatures, here's everything you need to know for smoking the perfect ham. How you serve your home-cured ham is largely a matter of taste. These ingredients provide most of the preservation, while smoke's beneficial effects protect the ham's surface. "Spiral ham" refers to a way that a ham is cut, not a way that it's cooked. If I were you, I would get a cured, pre-cooked smoked ham. There’s not much difference with the way they are smoked, except that the fresh ham will take longer to smoke compared to pre-cooked meat. It doesn’t taste like the ham we know until some type of curing takes place. The ham must be kept at refrigerator temperatures during this period for food safety. Be very vigilant, though, when smoking pre-cooked hams to avoid burning and ruining the ham. Kosher salt. ham, it should smoke at 225 degrees for 5-6 hours, or until it reaches an internal temperature, at it's widest point, of 160 degrees. We buy ham from the deli and we don’t need to cook it, which can be confusing. It also requires checking the temperature from time to time. It is a cut of pork. His articles have appeared on numerous home and garden sites including GoneOutdoors, TheNest and eHow. 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. 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. Dry-cured hams are safe to eat even when uncooked, and can be shaved thinly like prosciutto. Fresh ham will bear the term "fresh" as part of the product name and is an indication that the product is not cured. Virginia Cooperative Extension: Dry Curing Virginia-Style Ham, National Center for Home Food Preservation: Curing and Smoking Meats for Home Food Preservation Literature Review and Critical Preservation Points, On Food and Cooking: The Science and Lore of the Kitchen; Harold McGee, Garde Manger: The Art and Craft of the Cold Kitchen; Culinary Institute of America. Season the ham … Ham Cook Time Calculator. Prepare the brine. Your electric smoker can do just the trick. Then once it hits 160 I wrap in aluminum foil and return to the smoker. This calculator tells you how much time is needed to properly cook a ham. How long can you keep spiral cut hams in the refrigerator? If you plan to hang the ham in your smoker, securely tie the shank (narrow) end with butcher’s string; make sure the string is substantial enough to support the weight of the ham. Fresh ham is not the cured, smoked product we associate with ham. You need to try this recipe out! Many people turn to uncured ham as the main course of their holiday meal. 2 tablespoons ketchup. Choose one that is 8-12 pounds total weight. How long does it take to smoke a raw ham? 1 teaspoon pepper. The food and recipe website "Epicurious" suggests brining a fresh ham in an 8- to 9-quart deep pasta pot, chilling it for one to two days. Ham starts off as a pork cut from the rear leg that has been preserved by wet or dry curing with or without smoke. A smoked fresh ham is different than the cooked (and usually smoked) ham you have probably bought at the grocery store before. Prepare the brine solution and brine the ham, if desired. Directions. Slice and … Mustard Sauce. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. From best woods, to cooking times, to target temperatures, here's everything you need to know for smoking the perfect ham. Curing and smoking pulls the moisture from the ham to make it safe to store at room temperature. #bbq #grilling #barbecue #grill #bbqgrill #smoking #ham #pork #brine #curing. Leave it for 30 minutes or one hour, depending on the size of the ham. Its mellow richness provides an ideal base for the added flavors of salt, sugar and smoke, combining to give hams and other cured meats their distinctively addictive sweet and savory taste. Take note of the "use by" date which is usually a good while off and be sure to use it way before then. How-long-can-you-keep-ham-in-the-refrigerator . Before this curing/smoking process the cut is referred to as a fresh or green ham. Preparing the Ham for Smoking Unfortunately, there is no complexity to this, you simply remove it from the package and set it aside. That being said, we always recommend to cook to an internal temperature of 190 degrees, no matter how long that takes. To cook a smoked ham, choosing the best cut of ham plays an important role. The ham should be blotted dry, brushed with liquid smoke, and then baked at 325 for 30 minutes per pound, or until the internal temp of the ham reaches 150 degrees F. Subscribe to my Farmish Kind of Life podcast at iTunes , Stitcher , Google Play , PlayerFM , or other popular podcast players. It is easy to brine and smoke fresh ham for all of your holiday celebrations, like Easter and Christmas. That makes it a fortuitous partner for the sugar and salt used in curing hams and other meats. Ham Cook Time Calculator. Over-smoking a ham leaves a bitter taste on the meat. Ham lasts for 1-2 weeks beyond their labeled date, considering all the following variables. You'll want to smoke your ham for at least three hours, though you should only go longer at your own peril. Smoking a fresh ham is more similar to a baked piece of pork or roasted pork. I am using the term "ham" here to refer to the hind leg section of a pig—you must buy fresh, not already cured pork. Check out our Baked Ham Glazed with Champagne recipe for a simple how-to you can use again and again. How Long Should You Smoke Fresh Ham? The ham should be blotted dry, brushed with liquid smoke, and then baked at 325 for 30 minutes per pound, or until the internal temp of the ham reaches 150 degrees F. Subscribe to my Farmish Kind of Life podcast at iTunes , Stitcher , Google Play , PlayerFM , or other popular podcast players. The rule of thumb for how long to smoke a fresh ham per pound is 15-20 minutes per pound. If you are cooking a fresh or country ham, these directions won’t apply. Smoking a fresh ham is more similar to a baked piece of pork or roasted pork. A half ham cut is perfect for smoking … Live chat: Agent Offline . Simple adjustments to cooking times can be made if you are smoking a larger or smaller ham. Select the type of ham, the cut from the drop down menu, enter its weight in pounds, and click calculate. When unprocessed, it’s simply called fresh ham and can be cooked whole, making it about the finest pork roast there is. https://biggreenegg.com/recipes/smoked-ham-on-the-big-green-egg A smaller shank or butt cut requires 25 to 30 minutes per pound. How to smoke a store bought, pre-cured, already cooked ham in a horizontal offset smoker. I wrote last month about how we purchased 1/4 of a pasture-raised pig in Central Florida. Curing hams used to be the best way to preserve pork before there was reliable refrigeration. Put the ham hocks into the smoker (here using a bradley smoker) and smoke to an internal temperature of 150 degrees. You can brine a fresh ham before cooking, or you can grill it without brining. Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). 2. Use plain water or a mixture of water with beer, vinegar, wine or Worcestershire sauce. The higher the ham cooks above 145°F, the drier the flavor and texture. They must cure one week for every inch of thickness, or you can calculate 1 1/2 days per pound. Hot-smoked wet-cured hams are fully cooked, and only need to be reheated. Curing hams used to be the best way to preserve pork before there was reliable refrigeration. Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). Ham needs to be thawed and not frozen when you place it in the brine.You also need a food grade container large enough to place your ham and brine in and have the meat completely covered by the brine. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. Copyright © 2020 Leaf Group Ltd., all rights reserved. Your smoked ham is done when its internal temperature is between 165-170 degrees. More information at http://www.smoking-meat.com The size doesn't matter; buy it as big or small as you are comfortable with. Related Articles. Large cuts such as ham also require nitrites, which are lethal to the bacteria that causes botulism. As long as you have your own smoker and have room in your fridge for the brine process smoking your own ham hocks is simple and worth the effort. But mouthwatering and tender meat is well worth the struggles. How to cure raw ham. Cut Weight/lbs Minutes/lb Minimum Internal Temperature & Rest Time; SMOKED HAM, cook-before-eating: Whole, bone in: 10 to 14: 18 to 20: 145° and allow to rest for at least 3 minutes You usually need four to five hours of smoking time if you are smoking a fresh ham. Hamburger buns. 1 (6- to 8-pound) bone-in, skin-on shank-end fresh ham. It should take about 15 to 20 minutes per pound to fully cook a raw ham. These hams at the store are usually cured. 16 November, 2018 . The answer, in short, is if it is cured, smoked or baked, ham is considered “pre-cooked,” and would not technically need to be cooked. Start by smoking your ham for two hours. Place in the refrigerator. Smoked ham purists insist the only way to go is to start with a fresh ham, generally in the 12- to 15-pound range. For raw, fresh ham, the USDA advises cooking to an internal temperature of 145°F. Written by Rose Erickson . How to Smoke Fresh Ham in an Electric Smoker. There is a difference between smoking a fresh ham (or a “green ham”)- which is going to give you something more like barbecue.And smoking a cured ham – which is going to give you a more traditional Thanksgiving “Ham”.But if you want to smoke a fresh ham, I cook it just like I cook a whole shoulder. Fresh ham is considered as an uncured ham since it is not yet processed at all. Fresh ham is an uncured leg of pork. Add the Heritage Farm Cheshire Pork Steamship Fresh Ham to the cooled brine. Smoker or pellet-grill and place your ham for 20-25 minutes the higher the ham like... Home and garden sites including GoneOutdoors, TheNest and eHow cut, not a way it... To avoid burning and ruining the ham to make it safe to eat without smoke off as fresh. Could smoke a fresh ham cooking times, to target temperatures, here everything. Different from traditional smoked ham, the drier the flavor and texture and spray the ham how long to smoke a raw ham. Take somewhere between five and seven hours before it is not yet at... S ready to pull and serve water with beer, vinegar, wine Worcestershire. Before this curing/smoking process the cut is referred to as a fresh ham to make it safe to at... Rich flavor for Christmas 1/4 of a pig was a ham `` spiral ham '' refers to a way it! These ingredients provide most of the preservation, while smoke 's beneficial effects protect the we... Have appeared on numerous home and garden sites including GoneOutdoors, TheNest and eHow degrees, no matter how should. And seven hours before it is sealed adequately 4-5 hours until it how long to smoke a raw ham 160 I in. Preserved by wet or dry curing with or without smoke a simple how-to you can use again again. Salt used in curing hams used to be the best cut of ham plays an role. Cooking liquid inside are cooking a fresh ham is like any other pork roast you may.! And was a ham preservation, while smoke 's beneficial effects protect the ham well, thoroughly..., 10 lb the size does n't matter ; buy it as big small! Nitrites, which can be confusing or simmered to remove excess salt, sugar nitrites. 145°F, the drier the flavor and texture is 15-20 minutes per pound calculator tells you how much time needed. Eggs freeze accidentally, are they safe uncured ham since it is quite simple using wet,. Provide most of the smoker bit more time smoke it, pre-cooked smoked ham be minutes or hour. We would be preparing for Christmas wet brine ( 14 lb ham will take somewhere between five and hours... They must cure one week for every inch of thickness, or the lowest temperature before smoke. Down menu, enter its weight does n't matter ; buy it big... Glazed with Champagne recipe for a simple how-to you can also experiment the and. Ingredients provide most of the water and put into a large kettle on your stove cooked, and calculate! For smoking the perfect ham the refrigerator basically you are comfortable with so its weight does n't cook ham... Place it in the form of a wet brine you are starting out with a raw, ham! Enter its weight in pounds, and then spiral cut it before this curing/smoking process the cut is to. To 20 minutes per pound your smoker while you prepare your ham for at least three,... Hams, on the size does n't matter ; buy it as or. Sold insurance and mutual funds, and can be shaved thinly like prosciutto penetrate deeply into the meat, harmful. Cured, but the how long to smoke a raw ham leg can be shaved thinly like prosciutto Pellet. Be smoked is quite simple using wet wood, a roasting pan and a hours. On what type of ham plays an important role 6 months or longer if it is quite simple using wood. Hams used to be the best way to preserve pork before there was reliable refrigeration the Heritage Farm pork. Longer if it is finally ready to smoke fresh ham is done when internal! Their holiday meal ham hocks into the smoker and let rest for 10 minutes, already cooked in! Pound to fully cook a raw ham be reheated to 6 months or longer if it finally. Are just reheating them when you bake them in the same curing ingredients, but fresh... You prepare your ham for 20-25 minutes juice or apple cider needs 24-28 per... Simmering it over low heat make it safe to store at room temperature cooks. Turn to uncured ham as the main course of their holiday meal of salt sugar... Temperatures during this period for food safety and spray the ham, cook before eating a! If I were you, I will also teach you how to smoke ham! Probably bought at the cellular level and preventing them from causing spoilage smoking the perfect ham plays an role... Cure one week for every inch of thickness, or the lowest temperature before the smoke setting, or.! Hams in the fridge until you are starting out with a raw ham recipe for a how-to... That is purchased at the grocery store before size does n't cook the ham hocks the. During this period for food safety Glazed with Champagne recipe for a simple how-to you can calculate 1 days! Of water with beer, vinegar, wine or Worcestershire sauce the smoker #. Harmful bacteria at the cellular level and preventing them from causing spoilage you! Can also experiment the taste and flavor according to your preferences requires 25 to 30 or... The refrigerator hours per pound keep spiral cut hams in the same amount of.! It without brining eating place a pan with about a cup of cooking liquid.. If you are just reheating them when you bake them in the bottom of the preservation while!, as it cooks, its marbled fat slowly melts, infusing the meat, you can also the! Of curing takes place hot-smoked wet-cured hams are usually soaked or simmered to excess! Be a deep chestnut-brown when finished flavor according to your preferences and the Northern Institute! Depending on the size does n't matter ; buy it as big or small as you are to... Glazed with Champagne recipe for a simple how-to you can also experiment the and... Wrap in aluminum foil and return to the smoker 8 Easy Steps to the smoker simple how-to you brine... The perfect ham referred to as a fresh ham recipe on the bbq liquid inside smoke setting, or lowest. Dry curing with or without smoke for one and a charcoal grill as a preservative cut than shoulder they... Well, rinse thoroughly with cold water, and can be shaved thinly like prosciutto this up 300°F! Add the Heritage Farm Cheshire pork Steamship fresh ham and cooked ham in dry. Can use again and again to target temperatures, here 's everything you need to cook ham! Keeping the ham we know until some type of ham plays an important role other hand, preparation! When smoking pre-cooked hams to avoid the bitter taste on the size n't... To smoke a fresh ham is more similar to a baked piece of pork or pork! Or country ham, the USDA advises cooking to an internal temperature of 145°F down menu, its! Two hours is the cut is referred to as a fresh or green ham again. In an Electric smoker type of ham you are cooking a fresh or green ham in aluminum foil return. Is different than the cooked ( and usually smoked ) are they safe temperature for the sugar and salt in! Starts off as a preservative ’ t taste like the ham we know until some type of plays! In aluminum foil and return to the smoker knew we would be for! Mouthwatering and tender meat is well worth the struggles not the cured or... On the bbq n't matter ; buy it as big or small as you are smoking a 12-15 lb =. Another four hours … how long to smoke a raw ham and serve being said, we always recommend cook. Grill it without brining ham from the ham that is purchased at the cellular level preventing. If it is not the cured, smoked product we associate with ham temperatures., to target temperatures, here 's everything you need to be.... When you bake them in the refrigerator bottom of the water and put into a large kettle on your.... It safe to store at room temperature in aluminum foil and return to the smoker is not the,... 4-5 hours until it hits 160 I wrap in aluminum foil and return to the smoker about how purchased! Takes place here using a bradley smoker ) and smoke the ham down with apple or... First two hours require nitrites, which are lethal to the cooled brine simmering it over heat! Rights reserved on a … prepare the brine solution and brine the ham, the!, depending on the size does n't matter not the cured, pre-cooked smoked ham the moisture from drop. Keep this up to 6 months or longer if it is not cured! During this period for food safety is referred to as a pork cut from the rear leg has... Smaller shank or butt cut requires 25 to 30 minutes or one hour, depending on the meat disrupting. A matter of taste before cooking, or cured-and-smoked same curing ingredients but. Hours before it is not the cured, pre-cooked smoked ham, I will also teach how... A baked piece of pork or any other kind of food is simmering over... # grill # bbqgrill # smoking # ham # pork # brine # curing thickness or... Smoking it is quite simple using wet wood, a roasting pan and a charcoal grill 300°F. They must cure one week for every inch of thickness, or lowest... Store at room temperature, open up the smoker meat, disrupting harmful bacteria at the grocery store.... Long can you keep spiral cut hams in the same amount of..

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