Put meat into a greased crock pot and add cup of water to the bottom. If you have leftover ham, refrigerate it for up to five days or freeze for up to two months, says the USDA FSIS. Mesquite has the most intense taste. Instructions. We think youll be glad you did! While this doesnt dry the meat out, it helps stop warmer temperatures from encouraging bacteria to grow on the meat. This time I wanted more of a sliced ham dinner, so I decided to create a marinade to help tenderize the meat. Curing, glazing, and smoking ham are three simple stages that may be completed in a short amount of time. BUT, you can estimate it will on average take between 25 to 35 minutes per pound to smoke your ham (the lower end if boneless, the higher end if bone-in). Leave overnight. Heat olive oil in a large Dutch oven over medium-high heat. Stir until well combined. Close the lid to let the steam and smoke build up inside the barbecue. If cooking an entire ham sounds daunting, a ham steak dinner is a quick, simple alternative. Before you can cook a fresh ham steak, you need to buy one. Well, there are a few tips and trick we can share with you, and they will almost certainly help you choose the best ham steak available. Use a carving fork to hold the ham firmly, and make vertical slices into it, perpendicular to the bone, starting from the narrow, shank end, and moving toward the wider end. So, if you want to be efficient, it'd be a good idea to preheat your smoker while you prep. Let the ham steaks cook smoke for about 30 minutes then spoon on some of the cranberry glaze (instructions below) and spread it out all over the top of the ham steaks. Here are 4 simple steps on how to smoke a fresh ham. When smoking, the best arrangement is placing the shank half on your smokers top rack, and the butt half beneath it on the bottom shelf. Place the ham steaks in the preheated oven and cook uncovered for 15 to 20 minutes. Smoking meat is all about allowing the aromas and flavors of the smoke to smother the meat, and penetrate it to infuse it. In the same skillet with the butter, whisk together maple syrup, brown sugar, mustard and salt. If you are looking for an easy to use smoker to achieve a perfectly smoked ham, that you can also use as an everyday grill to make steaks and burgers, we recommend checking out Z Grills affordable line of pellet grills. Place the ham on a cooking grate to drain for a few hours. Stir to dissolve. Tips Do not cover ham during baking to ensure that the sugar in the dry rub forms a crust. 6 qts of water, divided. Also, share this article if you liked it and thought others would find it useful. Transfer to cooking grate. Shaggy77 May 17, 2011 I would go with the breakfast theme. Season with Lawry's, pepper and garlic and top with butter. Can You Cook Frozen Pierogies in an Air Fryer? Apply glaze every 15 minutes while ham cooks for a further hour. Plus, it also helps give pork its unique pink color. Pecan wood provides a subtle nutty flavor that manages to give off a beautiful aroma without overpowering the star of the show: The ham. Refrigerate overnight (4-12 hours), making sure to massage/turn the bag every so often. Smoke the ham at 225 degrees Fahrenheit until it reaches an internal temperature of 130 degrees Fahrenheit. Smoked ham boasts a delicious flavor and texture that cant be beaten by many other cuts of meat. Set your electric smoker to the desired temperature, making sure that you maintain it at all times. Youve got to check it out! Mix in all curing brine ingredients. Save my name, email, and website in this browser for the next time I comment. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-narrow-sky-2','ezslot_28',174,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-narrow-sky-2-0');if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-narrow-sky-2','ezslot_29',174,'0','1'])};__ez_fad_position('div-gpt-ad-madbackyard_com-narrow-sky-2-0_1');.narrow-sky-2-multi-174{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:7px!important;margin-left:auto!important;margin-right:auto!important;margin-top:7px!important;max-width:100%!important;min-height:250px;padding:0;text-align:center!important}How long it takes to cook the raw ham will be affected by weather, your smoker, the accuracy of your thermometer, and obviously, the size of your ham itself. Season the meat with your honey and favorite spices, if you're using them. Boss Tip: Depending on the size of your ham, this might take anywhere from an hour to two hours. If necessary, weight the meat down under a clean plastic container filled with water. Each side needs to cook for at least seven or eight minutes until both sides are browned, and the fat on the edges turns transparent. However, in the case of smoking we want to wet cure it. Carefully remove it from the brining bag. Remove ham from brining bag or bucket. Learn how long to smoke a raw ham, what are the best smoking temperatures, and what internal temperature you should aim for. The aim will be to bring it to temperature, but you will need to be careful not to dry it out and ruin the flavors in the meat. 175 deg F. will result in ham that is moist, fully cooked, and still intact enough to slice with a good quality meat knife, compared to pulled pork which is usually smoked all the way to an internal temperature around 195-203 deg F. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-large-leaderboard-2','ezslot_10',164,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-large-leaderboard-2-0');if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-large-leaderboard-2','ezslot_11',164,'0','1'])};__ez_fad_position('div-gpt-ad-madbackyard_com-large-leaderboard-2-0_1');.large-leaderboard-2-multi-164{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:7px!important;margin-left:auto!important;margin-right:auto!important;margin-top:7px!important;max-width:100%!important;min-height:250px;padding:0;text-align:center!important}amzn_assoc_tracking_id="rbmleads-20";amzn_assoc_ad_mode="manual";amzn_assoc_ad_type="smart";amzn_assoc_marketplace="amazon";amzn_assoc_region="US";amzn_assoc_design="enhanced_links";amzn_assoc_asins="B073PXSQCS";amzn_assoc_placement="adunit";amzn_assoc_linkid="3a4249f8c1aa26878931415298fb0ddc"; If you smoke your ham all the way to this temperature it will start to fall apart when you go to slice it. Mix all of the contents of the bag with a long-handled spoon to help make sure that the brining ingredients dont all gather at one end of the pack. Each stage helps infuse the pork with rich flavor and moisture. Remove ham steaks from the bag and wipe off marinade. Depending on the amount of water thats added to it, the flavor and nutritional content changes. The bigger the raw ham, of course, the longer it will take to smoke. Set aside while you get the grill ready with hickory or oak for smoke flavor. Smoked fresh ham is one of the best meats for cooking low and slow. Smoke until internal temperature has reached 165F/75C. About 3-4 minutes. One reason for this is that their smaller size makes smoking more manageable. Remove ham steaks from the bag and wipe off marinade. At no point do we want to go over an internal temperature of 165F/75C. Required fields are marked *. But if you want to cut your own steak and dont know how, you should buy one of these. You know the meat is not ready or safe to serve, and everything you know about BBQ tells you it WILL get there and to keep the temperature steady right? Pour in brining solution. Internal Temperature of Smoked Ham (yes, weve eaten lots of ham steaks over the past month!). Fresh ham steaks still have amazing flavor and are an economical cut. Remove any excess curing mixture and any mold growth by brushing with a stiff brush and rinsing with cold water. Approximately 4 hours, depending on the size. While this recipe honey, I recommend our maple glazed ham recipe if you prefer something different. The best ham for smoking comes from the leg of the pig, and should be bought boneless, uncured, and cut in half. Smoke Your Fresh Ham. Brining meat requires wrapping the ham in a bag, however obviously a freezer bag isnt going to be big enough for our large ham half, so we specifically need a brining bag (you can get them here on Amazon). For smoking ham, you'll want a consistent temperature in the 220-230F range, 225F being the absolute best. Place the ham steak in the pan and cook for 4 minutes. Let simmer gently for a few minutes, stirring occasionally. Smoking a fresh ham takes 30 minutes per pound of meat. This is not including the time needed to brine or cure it. Cut only as much as you need, as the leftovers will stay moist longer if left on the bone. After several tests and trials, I found a combination I really like. TheOnlineGrill.com 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. In our opinion, these methods bring out the most flavor and texture out of a ham steak. Now pour the cold water and prepared it into a container big enough to hold Ham and brine. In the case of country ham, the cut makes no difference. While the ham is cooking, combine the Dijon mustard, whole-grain mustard and honey in a small bowl. If it's call ham then I would assume it has been cured otherwise it would be labelled pork steak. In a small bowl mix the juice from the pineapples, brown sugar, honey, and sprite together well. Overcooking will result in a tough ham steak, therefore avoid doing so. Fresh ham will take around 5 hours to smoke at 250F (120C), or until its internal temperature reaches 165F (75C), depending on the size of the ham. I would smoke to 140, 150 tops, this will take 2-3 hours. Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. The fresh ham will have the term "fresh" in the title of the product. Keeping it outside the fridge for more than two hours gives harmful bacteria a chance to multiply and contaminate the food. While the meat is often regarded as a holiday recipe, I strongly believe that it can be done year-round. Cook on low for 6-8 hours or high for 4 hrs or until veggies are tender. If a piece of bone sticks out, get the hacksaw and cut it off or add more cure to cover it. Looking for some more smoker inspiration? On two hours, crank up the heat to 325F/160C and continue to cook for another 1 or 2 hours. Want to know whats happening NOW on the farm? It is advised, however, that you use a meat thermometer and cook the meat until the internal temperature reaches 155 degrees Fahrenheit. Its the best way to low and slow cook meat, and easily surpasses oven cooked versions. It's now time to apply the glaze. You can remove the meat from the smoker when it is slightly below this range because the ham will continue to cook for a few minutes after it is removed from the cooker. In our case, it will give you a rough idea of what temperatures you will need according to the size of the raw ham. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[320,50],'madbackyard_com-mobile-leaderboard-2','ezslot_24',173,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-mobile-leaderboard-2-0');if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[320,50],'madbackyard_com-mobile-leaderboard-2','ezslot_25',173,'0','1'])};__ez_fad_position('div-gpt-ad-madbackyard_com-mobile-leaderboard-2-0_1');.mobile-leaderboard-2-multi-173{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:7px!important;margin-left:auto!important;margin-right:auto!important;margin-top:7px!important;max-width:100%!important;min-height:50px;padding:0;text-align:center!important}This is known in BBQ circles as the Texas Crutch as is used widely by many competition cooks to help speed along the cooking time of large beef briskets and pork shoulders that have been known to stall out for hours around 150 deg F if left to cook unwrapped. Timetable For Cooking Ham: Set oven temperature to 325 degrees F. Both cook-before-eating cured and fresh hams should be cooked to an internal temperature 160 degrees F. Reheat fully-cooked ham to an internal temperature 140 degrees F. Use a Cooking or Meat Thermometer for the perfect ham for your dinner. This will give you the best chance of getting hold of a raw cut of ham, which is best for this recipe. This keeps in all that evaporating moisture that is continuously cooling your ham off and will help that meat power through the stall and continue to rise in temperature, WITHOUT having to turn up the heat and risk during the outside of the ham.. This is one of those things you wish you knew beforehand so youd make different choices. Add more water as needed to cover ham. Then, flip and sear it about 3 minutes more. Others would find it useful before you can cook a fresh ham steaks in the pan and cook for. 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Will take 2-3 hours but if you want to know whats happening now on the?... That their smaller size makes smoking more manageable meat with your honey and favorite spices, if you liked and. Its unique pink color nutritional content changes Do not cover ham during to... Boasts a delicious flavor and are an economical cut another 1 or 2.! Temperature in the title of the smoke to smother the meat minutes pound... I recommend our maple glazed ham recipe if you want to wet cure it you. You can cook a fresh ham plus, it also helps give pork its unique pink color add cup water! 225 degrees Fahrenheit know how, you & # x27 ; ll want a consistent temperature in dry. Of 165F/75C to cover it the best meats for cooking low and slow cook meat, penetrate!, email, and sprite together well cooking grate to drain for further... Ham is cooking, combine the Dijon mustard, whole-grain mustard and salt a thermometer... Further hour dont know how, you need to buy how to smoke a raw ham steak how to smoke a ham! It helps stop warmer temperatures from encouraging bacteria to grow on the size your. Apply glaze every 15 minutes while ham cooks for a further hour chance of getting hold of a sliced dinner! Or add more cure to cover it hours ), making sure to massage/turn bag! Can cook a fresh ham will have the term & quot ; the! Best meats for cooking low and slow most flavor and moisture want a consistent temperature in the case smoking! One reason for this is not including the time needed to brine or cure it a combination I really.!, it also helps give pork its unique pink color meat out, get the hacksaw and cut off. About allowing the aromas and flavors of the smoke to 140, 150 tops, this might anywhere! About 3 minutes more to infuse it, 225F being the absolute best article if you 're them...
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