Place on a cooling rack, over a sheet plan. When smoking a ham keep the temperature at low heat, between 225 and 250 degrees F, to retain the moisture of the ham. Place the ham in the refrigerator for 12-24 hours to form the pellicle (surface becomes tacky). Make sure you have enough wood pellets in your hopper. Maple Glazed Whole Smoked Ham Recipe The first is a Maple Glazed Whole Smoked Ham. Set your smoker for cooking at about 240 degrees F. Smoke Ham – After that you will place the pan with your spiral ham in it on the Traeger smoker. 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. When learning how to smoke ham, you learn quickly that deciding to smoke a fresh ham as opposed to a cured ham is going to greatly impact the flavor of your meat. Plus, a bonus recipe for a great pizza dough that works in the oven or on your smoker. Proper ham smoking takes hours, with regular basting to prevent the meat from drying out, so a full tank of propane and a free afternoon are essentials. You need that heat to turn the sugars into a glaze and create a dark bark. Put ham in foil pan and on smoker for two hours. How to Smoke on a Traeger or Pellet Grill. A single-burner grill will cook the ham faster than the smoke can adequately absorb into the meat. You can run a pellet grill or smoker off of a car battery or even a solar-powered generator! 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. It will take around 4 – 5 hours for this whole ham to reach that internal temp on the smoker. Remove the ham from the refrigerator. Coat ham with Dijon mustard and then lightly dust the ham with brown sugar. A whole ham is made up of the shank and butt portions. To smoke or “reheat” this Pit Ham you’ll need some type of bbq grill or smoker. Preheat your Yoder Smokers YS640 pellet grill to 250ºF. Then, pat the belly dry. Truth is you can smoke it with or without curing the ham. Slower and longer is better when it comes to smoking a ham or any other meat really in our opinion. Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 250ºF using Hickory wood BBQ pellets. Smoked ham & honey baked ham is simple to make with your wood-fired oven. All opinions are my own. This fresh ham is like any other pork roast you may encounter. When 1 hour has expired, the double smoked ham steaks should be appropriately hot and nicely smoked. Make sure you have a steady amount of smoke at all times, adding more damp wood when required. Fresh ham takes about 5 hours to smoke at 250°F (120°C), or until its internal temperature reaches 165°F (75°C). It had not browned or taken on ANY smoke coloration at all. However, within a few moments, you'll master the skill. After 2 hours, take ham out of pellet grill and place it on top of a sheet of aluminum foil. On the Jim Bowie with a Wedgie Boost . This post was sponsored by Home Depot. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker’s coals. Jackery Portable Power Station Explorer 160 . Have your meat prepared and know what your time-temperature plan is. Season the ham with the R Butts R Smokin’ Ozark Heat. Inside: If you ever wanted to try cooking a pizza on a wood pellet grill, you will want to keep reading! Place ham in the pellet grill/smoker and smoke for 2 hours. How to Make Bacon on a Pellet Grill. You can find them fully smoked in grocery stores during the holidays. Then it is lightly smoked or boiled before it is sold. What you are doing is simply heating it to get it to a good temperature for your meal. Even at the higher temperature of 250ºF the MAK 2 Star does provide ample Hickory smoke infused flavor. The outer layer will feel unusually dry or thick, which is a result of the curing process. One of our favorite … When you’re cooking for a large family, this Maple Glazed Whole Smoked Ham is the one to choose. In today’s Smoked Ham on Pellet Grill video, we will take a pre-cooked ham, season it with Meat Church Honey Hog BBQ rub, smoke it on the Pit Boss Pellet Grill and then finish it with Doc and Artie’s Tangy Ginger-Peach Glaze. Since ham is pre-cured and smoked, what we are making is called a twice smoked or double smoked ham. City hams are typically wrapped in plastic and sold in supermarkets where bacon is usually stored. Like warming a ham in the oven you want to heat it over a low to medium flame. The directions on smoking a cooked ham are for an electric smoker or pellet grill are basically the same. I used my pellet grill with pecan BBQr’s Delight pellets for fuel, but any smoker or grill set up for indirect heat will work. The smoking process will take 3 hours. But before you close the aluminum foil completely, you want to baste the ham with your pineapple juice. The ham needs to get warm in the middle without having the surface get too dry or cooked. These are inexpensive and ready-to-serve kinds of meat. You will put your glazed whole ham on the smoker and let it cook until it hits around 125 – 130 degrees. Smoke the Ham. I have had some readers concerned that twice smoking a ham will cause it to taste overly smoky, but I’ve never found that to be the case. Took the Ham out of the refrigerator 30 minutes before smoking/cooking. This smoked ham is perfect for Christmas, Easter or Thanksgiving. Place the ham in the smoker either by itself or right along with a christmas turkey and let it smoke at around 225 degrees for 3-5 hours. Ham shanks that are ready to eat are already cooked; ready-to-cook shanks require cooking for safe consumption. The Steps To Starting and Using Your Pellet Grill or Smoker. Now, it’s time to cook your bacon strips in a smoker. A little light smoke – especially form a fruit wood – is perfect to smoke while whole ham. We used cherry wood pellets in our Traeger electric smoker. Score the Ham to Hold Your Glaze 3 Ingredient Smoked Ham A Pellet Grill Recipe Rub the Glaze in Filling the Cuts Ready For the Smoke on the GMG. For any pellet grill, follow the same steps above versus using the smoke setting. The color of a pre-cooked ham is pinkish purple, usually with a sweet glazed baked on. And, if you are a smoked ham enthusiast, you will soon run out of space to smoke your ham: it will be too full. One way to achieve this cooking temperature and add good smoky flavor is to smoke the ham shank on a traditional charcoal grill. Preheat grill/smoker to 225F. Smoking precooked ham is a thing nowadays, with many gourmets and connoisseurs trying their best to replicate this heaven-sent recipe. Fire up your wood pellet grill & roast the best Christmas ham recipe you’ve ever tasted. Cooking Directions: Green Mountain Wood Pellet Grill/Smoker. Expect a whole ham to weigh … I don't glaze the outside until I'm satisfied with the smoke I've gotten into the ham first. Remove pre-cooked ham from packaging and apply rub. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. https://amazingribs.com/tested-recipes/pork-recipes/ultimate- Let me digress: I had decided to smoke it for about 6 hours or 165 degrees which ever came first. The smoker performed perfectly. Make sure your ham reaches an internal temperature of approximately 145 degrees Fahrenheit. Our top holiday ham recipes have sweet, savory, & robust flavor. Continue cooking/smoking ham for an additional 30 minutes after you put the glaze on the ham. You need a grill with two separate inside burners. Remember Pit Ham has already been smoked once, so we’re just warming it up in a smoked environment. Remember that a ham is fully cooked or cured and doesn't need to be cooked to be eaten. Smoke the neck bones until they've reached an internal temperature of 150 degrees F, adding a handful of wood chips a … After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. Run the pork belly under cold water to rinse off all the moisture and excess cure. Smoking a ham might seem complicated, especially if you are getting started. Regulate your temperature as needed to make sure it stays between 220-230 degrees F, including adding more charcoal for more heat or adjusting your grill vents to bring the temperature down. This does not take into account preheating the pellet grill and resting the ham for 15 minutes loosely under a foil tent. (Note: Don’t use all the brown sugar on this step, you will add another heavier coating of brown sugar later). I knew it was not going well when 4 hours into the smoke the ham looked exactly like it did sitting on the kitchen counter before I even started. Course, I’m presuming that the spiral ham is “Fully Cooked Ready-To-Eat” so you’re just reheating the ham to proper temp which is normally 140ºF. My process is to make the injection, inject, score the outside in a square pattern, smoke for a few hours, then bump the heat up to 325-350F and start adding the rub the outside and basting with the injection mix. Each stage helps infuse the pork with rich flavor and moisture. The goal here is to hold a steady 275 degrees and have a light smoke rolling. Place the ham on the grill grates and shut the lid. Ham starts off as a pork cut from the rear leg that has been preserved by wet or dry curing with or without smoke. Before this curing/smoking process the cut is referred to as a fresh or green ham. It doesn’t taste like the ham we know until some type of curing takes place. All that’s left now is to put your ham on the smoker. A 10 pound ham should take a total of about 4½ hours to smoke/cook. I like to throw in a pre-cooked ham when I am smoking my turkey for christmas or thanksgiving. Just remember that the desired temperature is 150 degrees. Ham is a no fuss cook, which requires little intervention on the grill. One example of a wet-cured ham is the city ham that is either soaked or injected with a brine solution and other flavorings for added flavor and preservation. Since the ham is already cooked, we are only adding additional smoke flavor and heating them to a good eating temperature. There are two general ways to cure a ham. Also, most suppliers would have cured ham in store ready for customers at any time, but if you feel like experiencing the whole process, below is how to cure a ham. Now, I’ve made my fair share of ham, and can tell you without a doubt that the best way to achieve this is on a grill. I’m starting with a Whole Smoked Ham. 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