( you can get my recipe for smoking a turkey here >> ) Instead of spending nearly $80 on an overpriced ham, fire up your smoker and Smoke A Honeybaked Ham. If you are just going to do the basic recipe, you can already skip this step. This is completely different from the pink version we had at Easter. I call this double smoked ham because technically the ham was pre-smoked when we purchased it, so you smoke it again on your grill. Since the ham is a ready-to-eat ham, it just needs to be warmed before eating. Place the water in the pan at the bottom of your smoker. This may take 60 to 90 minutes, depending on the size of the ham. If using a spiral cut ham you don’t need to do this. Combine 2 tsp. Since the ham is a ready-to-eat ham, it just needs to be warmed before eating. And, you wouldnât get the desired flavor with an undercooked ham. Smoking a Bone-In Ham. 4. My mother used the bone and any leftover ham to make split pea soup and her favorite layered ham, cheese, and potato casserole the following day. of dry mustard, 1 tsp. In this post, weâll go over everything you need to know for how to smoke â¦ Replenish the wood chips and water approximately every 45 minutes, if needed. We’ll then add some potatoes to the smoker. It just helps the glaze to stick better and infuse into the ham. Meanwhile, the salt and sodium nitrite in the liquid brine cure the meat, halting harmful bacteria and turning the meat slightly pink. Remember that the ham is pre-cooked, so you are just heating it through and adding additional smoke flavor. Smoke the ham with hickory, pecan or oak for 4 to 6 hours. Light the Smoker. I have yet to try this, but I am pretty sure you could cook a green bean casserole in your smoker. Place the potatoes on the top rack of the smoker as soon as you glaze the ham. Cook the ham until it reaches 130°F. Smoking a ham might seem complicated, especially if you are getting started. In this article we will explore smoking a pre-cooked ham that does not need to be tended to all day. Double Smoke Ham Glaze Smoke the ham in the pan for a further 30 minutes. 2. For years I have always just reheated fully cooked Hickory Smoked Hams in the oven or an 18-Qt Roaster Oven at 350ºF for 15-20 minutes per pound. Instead of using a true ham from the back leg of the porker, you can use a picnic ham with equally good results. Open the top vent. Smoking a ham is another type of curing. To make it, youâre gonna need about 3-1/2 days. 6. Cut the top and bottom off of the pineapple. Place lid on smoker. Return the ham to the hot smoker and cook until the internal temperature reaches 140°F and the glaze is dark but not burned. This should take an additional 60 to 90 minutes (approximately 2-1/2 to 3 hours). Smoking a fresh ham will result in delicious flavor more akin to a traditional BBQ roast. Remove the potatoes when cooked through. Fill the drawer or tray with wood chips. Truth is you can smoke it with or without curing the ham. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smokerâs coals. You do not have to worry about adding too much. Replenish the wood chips and water approximately every 45 minutes, if needed. As an Amazon Associate, Smoker Cooking earns from qualifying purchases. This is a problem with these type of smokers and it requires modifications to prevent this. It also takes a very long time to make sure it is cooked all the way through. Be generous. Actually, curing a ham is not always about preservation but it is also about keeping the ham moist and providing the â¦ Some hams are cured with sugar and salt. We’ll leave the curing and smoking of a fresh ham to the experts (for now) and start with a pre-cooked ham that you can get from your local market. Smoke for approximately 60 minutes. You would want meat thatâs cooked perfectly, teeming with flavorful juices. 3. Remove the ham to a cutting board and tent it with foil for 10 to 15 minutes before slicing. Pat it dry with paper towels. 1. I then inject the brine into the large muscle groups at least once a day, to make sure theyâre saturated. I like to throw in a pre-cooked ham when I am smoking my turkey for christmas or thanksgiving. Curing and smoking pulls the moisture from the ham to make it safe to store at room temperature. Some smoke, a few spices, a flavorful basting liquid, and a brown sugar glaze come together to turn an everyday ham into a work of art. 1. 10 to 16 pound bone-in baked ham (shoulder, butt, or shank), 1/4 cup sweet apple cider or pineapple juice, Sheet tray lined with aluminum foil or disposable foil pan, 1-1/2 pounds small red new potatoes or fingerlings. Smoke A Honeybaked Ham Everyone knows the turkey is the star of the show on Thanksgiving, but you canât have a Holiday Feast without a Smoked Ham to go right along with the bird. Remove the ham from the smoker at 130°F and completely coat it with the glaze using a pastry brush. Preheat grill/smoker to 225F. It should resemble a thick and slightly runny syrup that coats the back of a soup spoon. Remove pre-cooked ham from packaging and apply rub. 4. Let’s start by smoking the ham with a sweet and spicy glaze in a Masterbuilt Electric Smoker. 5. Please note that these portions of ingredients are for an approximate 18 lbs of pork leg. 1. Place the ham, flat side down, on the lined sheet pan. This ham has a crispy, fatty, outer layer and is extremely savory. This is also the time to smoke your sides. Remove the ham to a cutting board and tent it with foil for 10 to 15 minutes before slicing. After four or five hours, open the smoker to check the water pan and â¦ Glaze was amazing, and I ran it on at 110 because it was taking so long to get to 130 (over 2 hours to get to 110). Place them in the pan and coat evenly with EVOO, salt, and pepper. Your email address will not be published. Prepare the smoker. The color of a pre-cooked ham is pinkish purple, usually with a sweet glazed baked on. I ended up turning up the smoker to 275 and still took the ham (10 pound) over 4 hours to heat through to 140.. the potatoes took 2 hours to get tender.. Return the ham to the hot smoker and cook until the internal temperature reaches 140°F and the glaze is dark but not burned. It is a delicious labor of love. And, sometimes you will find just a baked ham. (Christmas Dinner). 1 whole pineapple (or store bought rings). An internal temperature of 140F is a perfect serving temperature. To begin, start preheating your smoker early on so you waste as little time as â¦ 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. Clean and dry the potatoes. Instructions if you want to make a sweet and savory ham glaze â we didnât use one this time Place the ham in the lower section of the smoker, allowing room for the sides on the racks above. Steps to Prepare. Open the top vent. While the ham is smoking, prepare your glaze by whisking together and simmering the other ingredients in a saucepan until just slightly thickened so it will stick to a pastry brush and the ham. Place the ham in a large 12 inch cast iron skillet. 2. My Traeger Smoked Ham is going to feed your whole family for days and be the star of your Easter or Christmas table. This may take 60 to 90 minutes, depending on the size of the ham. You will be smoking at about 210 F/100 C for 5 to 6 hours, or until the ham reaches 140 F. (If you use a digital meat thermometer you can set the temperature to 140 F and you'll be notified once the ham reaches the desired temperature.) Don’t forget to add a salad or some green beans to complete the meal. More information at http://www.smoking-meat.com 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. This recipe will easily serve 6 to 8 people with leftovers. Remove the tough outer skin. I like to remove the femur bone from the back leg and brine it laying flat. The Hams turned out OK but often were dry. How to cure raw ham. When your smoker is up to temp place the chilled ham in your smoker. Pulled the ham off and put the potatoes in the microwave for 15 minutes to finish them off so we could eat as everyone was growing impatient. Has a crispy, fatty, outer layer and is extremely savory your and. 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