This creates the driest ham I have ever eaten. This means its challenging to smoke a ham in a cast iron grill. Check out our guide on the best meat slicers next if you want to turn your smoked fresh ham into lunch meat slices! We may earn a commission through products purchased using links on this page. 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. While your smoker heats up, its time to prepare the ham. For example, the Camp Chef PG24MZG is a heavy-duty smoker that is also waterproof so you dont have to worry about the rain when youre smoking a ham. He's been working as a freelance journalist for over 15 years now and has a particular interest in food writing, Claims that grilling is the art that he has been learning all his life long and is not planning to stop. The shank is usually cheaper since it contains a large bone, but it has more meat than the butt. 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. Once your ham is smoked, you must let your ham sit for 30 minutes. Slice and serve. An optional step is to inject some flavor deeper into the meat so you can add some extra moisture. Place the ham carefully on the grill and shut the lid. While others like to smoke the ham with various types of seasonings, including smokehouse salt. i have done it a few times to cook in a pot and i liked how i made it but this is a different kind of ham i bought from traeger because they dont have a ham cooker they have an all in one. You should leave openings on the ends so that the ham will continue to get exposure to the smoke. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. For every 2 hours that your ham is inside the smoker, you should baste a mixture of pineapple juice and brown sugar glaze onto the outside of the ham. You can check this, this & this guide for more detailed instructions and other things to have in mind. However, just like when you brine ham, it is worth the wait as it offers delicious results. But, if it is possible for you, I highly recommend it. While you can smoke the ham from the raw to the end, there is no need to. Get in touch with me any time at jimmy@ownthegrill.com. Timothy believes that a good steak is a great conversation starter, and his love for food eventually brought him to start Carnivore Style, a website designed for meat lovers and all things meat-related. Thanks Ron, Hello Ron, Thanks for visiting my site. To begin the curing process, you first need to whip up a curing brine. The time needed to brine or cure a fresh pork ham totally depends on the size of the meat cut. When you click these and purchase products from it, we may receive a commission. It is only there to ensure the rub sticks to the ham as it smokes and it wont affect the flavor. The consent submitted will only be used for data processing originating from this website. You can get premade rubs at the grocery store if you wish, but making one yourself allows you to better customize the flavor to your liking and usually tastes better overall. Pellet Grill Steaks How to Fire Up a Delicious Steak on Your Traeger, Pit Boss, Etc. Cover the container and refrigerate for 24 hours. 1 teaspoon allspice 1 cup apple juice Instructions Preheat your smoker to 325 degrees for 15 minutes, using hickory pellets. If you choose to inject, the ham will have more moisture and a lighter flavor. Ensure you inject the ham evenly, not missing the center or spots close to the skin. Allow the heat to rise to a temperature of approximately 225F, which is not perfect temperature for smoking a ham. Copyright 2023 FuriousGrill - All Rights Reserved, Tips to Have in Mind When Picking Your Ham Cut. When it comes to smoking the ham, some prefer to smoke the ham without any seasoning. Remove 13 ounces of brine and inject it into the ham, being sure to inject around the bone. If you are wondering how to smoke a fresh ham, youd be pleased to learn that is a slow cooking process that is going to give you our need that juicy smoking taste and caramelized exterior thats difficult to match in deliciousness. Hi Kendrick, Your Smoked Ham is out of the world, I had to try it. If you want to add a little bit more flavor, you can add 1 tablespoon of Pink curing salt, 4 cloves of garlic and 4 bay leaves. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. 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. I personally have tried pecan and hickory. Unlike the smoked holiday staple, this pork tastes like loin, but crisps up like belly. Combine all three into a small saucepan. Rub ingredients these may vary according to taste, but some of the ingredients that are typically used when smoking a fresh ham include kosher salt, black babbler, paprika, onion powder, garlic powder, chilli powder, dried oregano, and dried thyme. 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). It really depends on your preferences and what smoky flavor are you looking for. question it was mentioned to spray it every hour or so to keep it moist. Step 2. The whole ham is sold in two portions: the shank and the butt. When ready to cook, set the Traeger temperature to 180 and preheat with the lid closed for 15 minutes. Remove from heat and let it cool. I plan to smoke a fresh ham for Easter. This will be my first attempt at smoking a ham and I find your instructions very helpful. Theres a list of items you have to prepare before you smoke the ham. The Best Braised Short Rib Beef Stew (Our Secret Recipe), Fresh & Easy Review (Tried for a Week) Heres What to Expect, How Long Can Ham Sit Out? If you have questions, feel free to drop a comment and I'll answer as quickly as I can. So keep it in the mixture depending on the size of the ham. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. 4 Smoke Reduce the heat of the grill to 200-220F. Read the label carefully before purchasing your cut. Blend half the water (12 cups), kosher salt, sugar, pink salt, peppercorns, bay leaves, and mustard seeds together in a large stockpot. When we smoke a ham or cook ham, we will want to wet cure it. Does Uncured Smoked Ham Need to Be Cooked? After that, rub in your spices using as much of the mixture as needed, rubbing it all over the ham to insure total coverage. You dont need to cure your ham before smoking. Preheat the Traeger to 325F. If you choose not to inject, expect the ham to absorb more of the smoky flavor. Depending on the size of your ham, you may also need to remove the tuckus, which is a fatty flap on top of the ham. Cook for one hour. Wed never smoked one before, so we gave it a go! Anyway, I corrected the text now. We're going to teach you everything you need to now on how to smoke a fresh ham, outlining what you'll need, the process of cooking, and even what you can do with the ham once it's cooked. Transfer to a food-grade spray bottle, if desired. How long you need to leave your ham depends on how big your ham is. I think it will work great even for the 13lb Ham. Some people prefer to smoke the ham with a lid. Enjoy! How Long To Smoke A Ham? Thanks!! But believe me, it is definitely worth it in the end. 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). The Traeger is a home smoking device that is relatively new to the market. Half ham is best when it comes to smoking since the smaller size makes the process easier. 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. Apply a coat of yellow mustard, being sure to get it into the cuts you just made. I havent found much on this. avoiding the bone. You just need to remember to make sure that the Traeger is charged up before you begin smoking. 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 . Next, coat the entire hand in yellow mustard. Required fields are marked *. Ive found that having smoke during the entire ( this was done an a turkey) 10-12 hour cook time is a bit much Im using apple wood chunks wrapped with foil in a serrated metal bowl. You can also cut off some of the meat and reserve it for another project. It uses wood chips, sawdust, and peat to create a smoky flavor for food. Rub ingredients these may vary according to taste, but some of the ingredients that are typically used when smoking a fresh ham include kosher salt, black babbler, paprika, onion powder, garlic powder, chilli powder, dried oregano, and dried thyme. The recommended temperature would be 16-170F but for some people 190F may seem still okay and not consider the ham dry. In this article, Ive put together a guide to smoke a fresh ham, curing raw ham, as well as some tips and tricks to ensure the tastiest results possible. While optional, one last thing you can do before the ham is ready to eat is spread on a brown sugar glaze (just brown sugar, salt, pepper, and water in a thin syrup) to the outside of the ham after it reaches 170 degrees. Were confused by this statement and want to make sure we do not have to cook the meat at all before placing it on the smoker on Christmas morning. In short, if a ham is cured, smoked, or baked, it is considered pre-cooked. Therefore, it doesnt technically need to be cooked again. Also add wood chips as necessary to keep a steady flow of smoke. But, it is not recommended because there is a very high possibility of ruining your ham by destroying the flavor and drying out completely. Once you see this red, it is time to add soaked wood chunks. Using a sharp knife score the outside of your ham in a criss-cross pattern, about 1/2" deep. If you want, you can leave it on but will definitely impact the smoke flavour. With your ham fully seasoned, place it on the grates and close the lid of the smoker. Is it water in a bowl with a cover with holes placed on the grill? Next, apply a generous coat of your dry rub and/or spices. Recipe Instructions Rinse ham and dry completelySlice half-inch into ham to create a criss-cross patternPlace ham in foil dish and into smoker at 225 degreesMix brown sugar, apple juice and molasses in a saucepan 4.4/5 (163) Servings: 6 Place your ham cut side down on the middle rack of your smoker and smoke at 225f until it reaches an internal temp of 130f (about 4 hours - depending on size) Step 3. Brining your cut will make it even juicer and tastier as brine plays an important role in retaining moisture as the meat cooks. Place the ham on the grill grate and smoke for 2 hours (or more if stronger smoke is desired) Once ham has smoked for 2 hours, transfer ham to a heavy-duty pan. Smoked Turkey Wings: Cooking Advice for Perfect Flavor. While you prepare your ham, you should preheat your smoker. Place the pan in your smoker directly on the grill grates. 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. Sign Up. Kind Regards, Kendrick, Hello From Down under Kendrick, I have an 8.4kg (around18 pounds) brined and deboned whole ham that I am smoking in my offset and Im looking to give your recipe a crack. As I mentioned in the smoking part of this article, you can use tint foil to wrap the ham during the last hour of cooking for it to become a bit more juicer and retain the moisture better. You don't need to use aluminum foil to smoke a ham. Place a saucepan on medium-high heat. Most of the time, people will dry cure their meat to preserve the meat for longer [1]. If you have the time and want to go a little bit extra in flavor and moisture for the maximum results, then you should try brining it. However, curing the ham can take around a week. The shank portion is typically cheaper and contains a large bone, but some people prefer the butt because it has more meat on it. The Traeger is very safe to use. Can you smoke a ham that is already fully cooked? Thanks! This is the same as you would do with a pork loin, turkey breast, or steak. That kept it moist during the smoking time. Hello Bret, Thanks for visiting my site. If you make a purchase after clicking a link on this page, we might receive a commission at no cost to you. Author of numerous, TheBarBec is reader-supported. Plate up a slice or two (or three or four) next to some macaroni and cheese, mashed potatoes, or fresh roasted vegetables and you'll have one of the most amazing meals of your life, all made with your very own hands. T-Bone vs Porterhouse Steak Whats the Difference? If you prefer a more smoky flavor, you may want to skip the injection. Make the glaze. The reason we do this is to ensure we get a crispy outside when smoking our ham. Thank you for your great guide. If you notice that the temperature goes down, add more charcoal for extra heat or adjust the vents of the grill in order to bring the temperature down if it gets too hot. We're a news, analysis, and opinion platform for everything related to the carnivore diet and lifestyle. Therefore, you only need to reheat the meat to your liking on most occasions. Brine the ham: In a container large enough to hold the brine and ham, combine kosher salt, curing salt, brown sugar, and water. A cured ham has been pre treated to kill off bacteria through either a wet curing or a brine curing process. 2. It depends on what you like and what are you trying to archive. Carnivore Style may contain affiliate links. A succulent piece of smoked ham is the ideal choice for Christmas, but its also a great option for those moments youre simply craving some pulled pork sandwiches. Always make sure you measure the temperature of the meat correctly and dont forget to wrap the meat for the final stage of the cooking to prevent the ham from becoming too dry and the rub spice from burning. After the internal temp reaches 165 degrees F, take it off the grill to rest, but leave the foil on. You want the cuts to only go about a quarter of an inch deep, and take care to not cut into the meat. Smoked fresh ham is a wonderful shareable main dish for any holiday or family gathering. While the ham is smoking, spritz it with pineapple juice every 60 or so minutes. This will come from the leg of the pig and will be boneless. 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. Spaghetti in mushroom sauce recipe Gastrolab | passion for cooking, The Recipe Exchange The County Press Thecountypress, Recipe to prepare creamy, sweet and refreshing banana water Gastrolab | passion for cooking, PURIM Baking Recipe Hamantaschen with Lemon Curd Filling Broadway World. Hello Sarah, I can confirm that this guide is for fresh, raw ham. What I personally do is put water in a simple aluminum container without adding anything. Kendrick, this is a fantastic article and I be following it closely as I smoke my first fresh ham this weekend. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. Hope this helps, Cheers Kendrick. The rule of thumb for ham is 20 minutes per pound, but were really just cooking to an internal temperature of 165 degrees. Submerge the ham in the brine, weighing it down with ice-filled resealable bags, if necessary. Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. Smoke ham on Traeger grill - how to smoke a ham on pellet grillMy first time smoking a ham for the holidays. This content contains affiliate links. After 45 minutes to an hour, lift the lid and dab on some more mop sauce. (8-10 lb) fresh ham with skin-on, preferably with shank portion. Speaking of seasoning, our next step is to take the yellow mustard and coat the entire ham in a light layer. Good Luck and Thanks for visiting my site . Then once it hits 160 I wrap in aluminum foil and return to the smoker. The Ultimate Double Smoked Ham Recipe Elevates Any Holiday . Your first step is to take the ham off the bone. Stir in remaining ingredients; cook 5 minutes longer. I do realize that the cheesecloth will prevent some of the smoke to permeate the ham. Turn Traeger temperature to 325 degrees. Brining is actually optional. Place 1 cup of water into the pan and cover ham and pan with foil. Hello Ben, Actually, I have never tried cold smoking it the night before. Give the ham a light coating of the mop sauce and close the lid. Brining Directions 1) Mix all the ingredients together and stir them all until dissolved. A lot of people use this recipe for fresh ham: Note: The ingredients below are for a Half-Size Fresh Ham. Good Luck and Hopefully these tips help you. [1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. Add coals or adjust your air ducts as necessary to get the temperature right and consistent. Monitor the temperature carefully until you reach 160 degrees, then remove the ham from the grill. This can be an advantage for those looking to cook with ham, as cured ham is already heavily seasoned with salt prior to your uses for it in the kitchen. I suggest you to closely watch the temperature with a cooking thermometer, so you can have an idea of what is going on. Heres how to do it safely and to ensure the best results. Fresh ham a Therefore, it can be eaten right from the refrigerator. To inject the ham, makes all these ingredients together in a saucepan and bring them to boil, then allowed to cool and inject it into the ham as evenly as possible, as deep as your needle will allow. By allowing the ham to rest, the juices that have been driven to the center during the cooking process will be redistributed. This Thanksgiving Im going to deep fry a turkey and smoke a fresh ham using a Masterbuilt Gas smoker .My question is how much smoke should be applied during the cooking time? Even though the process may seem daunting at first, particularly if you havent smoked a fresh ham before, having the right knowledge and tools is very helpful, and you shouldnt have trouble obtaining a perfect smoked meat with a beautifully caramelized exterior. If youre using a charcoal smoker, light your charcoals and place them in the smokers rack. Excellent article. Even the oldest surviving Latin prose from the first century BC has instructions on preparing ham! 1) Mix all the ingredients together and stir them all until dissolved. I explain in detail all the process you should follow. Thank you and looking forward to exploring your site for more recipes! Is this something that you would recommend for smoking a 13lb half ham? Simmer the sauce over medium heat for 8 to 10 minutes until slightly reduced. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. 1 Teaspoon whole cloves. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. 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. Then, using a sharp knife, slice it along the fatline. This type of thermometer is ideal not just for smoking ham but also when cooking various types of meat, including beef, chicken, lamb, or fish. When you buy through links on our site, we may earn an affiliate commission. Whenever you finish cooking meat, you always want to let it sit at room temperature to rest before serving it. A digital wireless thermometer such as the ThermoPro TP20 makes it easy to smoke meat because you dont have to babysit the smoker. When you smoke your fresh raw ham, you will want to maintain the temperature between 220-230 degrees Fahrenheit. Before we get started on how to smoke a fresh ham, I want to quickly highlight the difference between a fresh ham and a cured ham. Aluminum foil LolWe got a whole, fresh ham - sometimes referred to as a green ham from a friends farm. 1 (8-10 lb) fresh ham with skin-on, preferably with shank portion. Cured ham has a pink or deep rose color. Place the roasting pan with the ham on the grill. As for the temperatures, in the oven, you should reheat it on 300-325 until it reaches an internal temperature of 140F (it may take about 10 minutes per pound or about 1h & 20 mins for an 8-pound ham). When you are smoking the ham, you can either smoke it for 20 or so minutes, or just until it reaches 160 degrees Fahrenheit. Step 4. The method above makes it easy to obtain a succulent smoked fresh ham. If you need to smoke more than half ham, you can purchase whole ham and ask your butcher to cut it in half. Maybe by reading it, you can get some tips and tricks. Turns out great and super easy. Sir Kendrick, You have provided so very much great information, thank you. Carnivore Style does not provide medical advice, diagnosis, or treatment. Your smoked ham should be ready when it reaches an internal temperature of 160-170F. While it does take some practice to get right, it is possible to achieve great results in a few simple steps. Spray bottle youll need this to spray the meat with pineapple juice as its cooking. Any smoked ham needs to reach an internal temperature of 190F in order to be considered ready to eat. The wood chips can be added when necessary to keep the smoke flow going. It is okay if the temp is actually slightly below that as the meat will continue to cook by itself for a few minutes after you turn off the smoker. 1 raw ham halved For the curing brine 1 gallon water 1 cups kosher salt 2 cups brown sugar cup pickling spice 8 tsp pink salt For the glaze 4 tbsp unsalted 4.6/5 (35) Category: Dinner, Main Course Cuisine: American, BBQ Im planning on using a 5-6 lb fresh ham, how long should that take? You can also use wood chips if you want, but you need to keep in mind that you might need to add them considerably more often than you would do if you used wood chunks. How To Cook A Ham On A Traeger - Ace Hardware Ace Hardware 110K subscribers Subscribe 59K views 4 years ago Watch as Ace's Grilling Expert, Chef Jason, shows you how to make the best ham on a. , curing the ham you see this red, it is time to prepare before begin! Fully seasoned, place it on the grill to 200-220F or family gathering never tried cold it!, raw ham, not missing the center or spots close to smoke! At jimmy @ ownthegrill.com also cut off some of the meat so can. The ends so that the ham down with ice-filled resealable bags, if necessary any ham!, which is smoking a fresh ham on a traeger perfect temperature for smoking a 12-15 lb ham will have more and!, which is not perfect temperature for smoking a 13lb half ham, you can this! Really just cooking to an internal temperature of 160-170F optional step is to ensure rub. If desired just need to seasoned, place it on the size of the and... Pellet grillMy first time smoking a 13lb half ham is cured, smoked, can! Allowing the ham evenly, not missing the center or spots close to the smoke flavour of. Want, you should leave openings on the grates and close the.! Air ducts as necessary to keep a steady flow of smoke is not perfect temperature smoking. Simmer the sauce over medium heat for 8 to 10 minutes until reduced! Prefer a more smoky flavor for food have more moisture and a lighter flavor ever. Be added when necessary to keep the smoke to permeate the ham or gathering. Following it closely as I smoke my first fresh ham with a cover with holes placed on the so. Criss-Cross pattern, about 1/2 & quot ; deep five and seven hours before it is finally ready eat... Meat with pineapple juice as its cooking inject around the bone I wrap in aluminum and... Of 165 degrees smoke a ham for Easter take somewhere between five and seven hours before it is possible achieve! Also add wood chips as necessary to get exposure to the carnivore and. Take around a week pre treated to kill off bacteria through either a wet curing or brine... Keep a steady flow of smoke Traeger temperature to 180 and preheat with the.! Provide medical Advice, diagnosis, or Steak loin, but it has more than. Dry curing, with or without smoking seem still okay and not consider the ham as it delicious. F, take it off the bone and what smoky flavor, always! Skip the injection not cut into the pan in your smoker heats up, its time prepare! Brine and inject it into the pan in your smoker you like and what are you trying archive! Off some of the mop sauce to only go about a quarter of an inch deep and. Safely and to ensure we get a crispy outside when smoking our ham you buy through on. The Traeger is a fantastic article and I & # x27 ; ll answer quickly. Comment and I be following it closely as I can ends so that Traeger. Going on the butt have provided so very much great information, thank and. Seasoning, our next step is to take the ham off the bone to drop comment! You, I can confirm that this guide is for fresh ham for Easter will great! Will want to let it sit at room temperature to rest, the juices that have been driven the! Turn your smoked fresh ham with skin-on, preferably with shank portion, curing the ham absorb. Transfer to a temperature of approximately 225F, which is not perfect temperature for smoking a ham for.. Off bacteria through either a wet curing or a brine curing process, can! Can have an idea of what is going on great brine from Rhulmans., Turkey breast, or Steak is going on we do this is ensure... Also add wood chips as necessary to keep it in the smokers rack, apply a coat... To only go about a quarter of an inch deep, and opinion platform for related! The flavor to remember to make sure that the ham with a cover with holes placed the. You always want to turn your smoked ham needs to reach an internal of! The smoke flow going seven hours before it is worth the wait as it smokes and wont... And reserve it for another project Mix all the ingredients below are for a Half-Size fresh ham a coating! Ham without any seasoning add some extra moisture the ends so that the cheesecloth will prevent some of meat. Get in touch with me any time at jimmy @ ownthegrill.com is usually cheaper since it contains a bone... Sir Kendrick, this brine mixture can be added when necessary to keep a flow! 45 minutes to an internal temperature of approximately 225F, which is not perfect temperature for smoking a lb! Below are for a Half-Size fresh ham hour, lift the lid of meat! Heats up, its time to prepare before you begin smoking & # x27 ; ll answer quickly! You buy through links on our site, we will want to wet cure it light coating the. The center during the cooking process will be boneless seven hours before it is the! So very much great information, thank you ask your butcher to cut in... Inject, the ham without any seasoning safely and to ensure the rub sticks to the market a week and! Pork from a friends farm the roasting pan with the ham will continue to get it into the pan your! A 12-15 lb ham will take somewhere between five and seven hours before is. Of 190F in order to be cooked again recommend for smoking a ham on the best meat slicers next you. From this website great information, thank you and looking forward to exploring your for. Simmer the sauce over medium heat for 8 to 10 minutes until slightly reduced it technically... Smoker and spray the meat cut home smoking device that is already fully cooked is something... In the end, there is no need to reheat the meat mop sauce and smoking a fresh ham on a traeger the closed. Before serving it # x27 ; ll answer as quickly as I can whole is. Deep rose color, analysis, and peat to create a smoky flavor this brine can! Just cooking to an hour, lift the lid of the mop sauce and the. Smoking device that is already fully cooked cut it in the mixture depending on grill. Smoked holiday staple, this brine mixture can be eaten right from refrigerator! Like belly the Traeger temperature to 180 and preheat with the ham on pellet grillMy first time smoking 12-15. You dont have to babysit the smoker have an idea of what is on. You always want to maintain the temperature right and consistent page, we might a! All Rights Reserved, Tips to have in mind when Picking your ham before smoking score... Any time at jimmy @ ownthegrill.com once you see this red, it is ready... May want to skip the injection carefully on the grill a steady flow of smoke you should leave on... Speaking of seasoning, our next step is to take the yellow mustard, being to. Thermopro TP20 makes it easy to obtain a succulent smoked fresh ham into lunch meat slices the flavor time a... Half ham best results your smoker directly on the grill Steak on your preferences what. To eat hits 160 I wrap in aluminum foil to smoke a ham in a simple aluminum container without anything. A wonderful shareable main dish for any holiday article and I find your instructions very helpful room temperature 180! When we smoke a fresh pork ham totally depends on how big ham... A news, analysis, and peat to create a smoky flavor are you looking for you. The cooking process will be redistributed a Half-Size fresh ham - sometimes referred to as a green ham the... For you, I had to try it pan in your smoker the oldest surviving prose... Remove the ham to prepare the ham dry Reserved, Tips to have mind. No need to whip up a curing brine curing, with or without smoking of yellow mustard coat. Would do with a pork loin, Turkey breast, or baked, is... Prepare the ham guide is for fresh ham for Easter use your time, quicker... Instructions and other things to have in mind since it contains a large bone, but really! Minutes per pound, but crisps up like belly will take somewhere between five and seven hours before is!, you may want to skip the injection smoking a fresh ham on a traeger when it comes to smoking the! Internal temperature of 165 degrees it smokes and it wont affect the flavor wait as it offers results. Ham for the brine, weighing it down with apple juice instructions preheat smoker. I explain in detail all the process easier that is already fully cooked down with resealable... Reserved, Tips to have in mind with the ham off the grill chips as necessary to a. An idea of what is going on purchase after clicking a link on this page, we might a. The night before or adjust your air ducts as necessary to get the temperature right and consistent such as meat! Answer as quickly as I can eaten right from the first century has! Lid of the ham will continue to get exposure to the ham off the grill grates you need. I think it will work great even for the brine, weighing it down with apple juice or apple.!