Updated: September 11, 2019. What is the Best Ham for Smoking? The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. Because dry hams are typically saltier than other products, they benefit from soaking in water for 1-12 hours (in the refrigerator) before cooking. How Long Does Smoked Ham Last in the Fridge? More Cast Iron Chef. Brining and smoking venison into ham is easier than you might think. The result is a more subtle, milder flavor that still retains our distinctive country-cure taste. Smoke for four hours. To double-smoke a city ham, just start your smoker or pellet-grill and place your ham on it. Step 1. With your smoker preheating, it's time for you to get the ham ready. If you go much higher than 120 degrees internal, then you run the risk of drying it out. For a home-cured ham, you will either smoke it or pack it with salt, sugar, and other flavors. I like to cook mine in a pan with about a cup of cooking liquid inside. You can keep your smoked ham that … I recommend cooking a cured ham for about 15 to 20 minutes per pound. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. But country hams have a lot of salt in them, so I wanted to make sure he got a good soaking. The lower your cooking temp the longer the ham will have to take on smoke. How long you need to cook smoked ham on a bbq depends first on what type of ham you are cooking. This keeps the ham from drying out. Ham can also be additionally preserved through smoking, in which the meat is placed in a smokehouse (or equivalent) to be cured by the action of smoke. Fresh Ham; Curing mix – you must use a curing salt to make this mix, not regular salt. Tips for smoked ham Half hams always work best for smoking. If you feel like your ham is looking a little dry, you can always cover it with foil inside the smoker after that initial hour. How long you smoke the ham is all about your preference and how intense you want the smoke flavor. Because the temperature is so low, bacteria is controlled by chemicals in the smoke and the slow drying process. A cold-smoked ham requires salt curing (typically in a brine) to keep the bacteria under control throughout the curing process. Of course, you can go longer but the benefit of smoking declines over time. If it's a commercially produced ham it will state the minimum I/T on the label cooking instructions. If you are going to smoke your country ham, keep the smoke levels low. Either way, you can cold smoke the ham at around 90 degrees Fahrenheit. You can make cured ham yourself. By Jamie Carlson, and Josh Dahlke. Since we'd bought a brown sugar-cured ham, we were planning a brown sugar glaze. Warnings. Consumers may purchase fresh ham (uncured), dry cured, wet cured or cured and smoked ham. Just remember that all you’re doing is adding smoke and essentially reheating the ham. Worth the Wait: It Took 10 Years, but a Mother-Daughter Team Finally Killed Two Massive Colorado Mule Deer . You must fully cook fresh ham before consuming it, and you must keep it chilled in the refrigerator. The difference? Trim tough skin or hide from ham. Be sure you understand the kind of ham you purchase so you know how to store it properly. You can even cold smoke it if you are set up to do so. Brush the glaze on the ham. Adding too much smoke can make it bitter. Dry curing is another process used to make prosciutto and country ham. You can eat it hot straight from the smoker, or alternatively, allow it to cool before storing it in the fridge in a Ham Bag for up to 2 weeks. If you get an already-smoked country ham, you can simply heat it in the smoker. Smithfield Olde World Cure Country Hams are smoked and dry salt cured like the Genuine Smithfield, but only aged for 3-6 months – a process used by the Indians and Colonial Virginia settlers. Uncured ham is not injected with the same chemical brine, smoke, or flavorings that are used in cured meat. Place the meat in a bucket, a cooler, a large bowl, or a plastic bag. Latest. You may need to add additional briquettes to keep the temperature steady while your ham roast smokes. Wondering how long should you smoke a cured ham? Simply run your smoker real low (150-225) degrees and smoke the ham until it's around 120 degrees internal. For example, if you are adding the ham to a soup or stew, use two-thirds of the amount called for in the recipe. All that’s left now is to put your ham on the smoker. When purchasing uncured ham, you may notice that it has a slightly different, yet naturally occurring color than the cured ham you're used to. Ham is actually a type of pork, which can come as fresh ham, smoked or cured type. Well. I am really picky about pork, and to be honest, wasn’t sure I’d like the ham well enough to do it again– but I was so curious about the process that I decided to give it a go, just for fun. On a handwritten recipe card in my recipe box, I have the instructions that after you brine a ham, it should be dried, 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. There are different varieties of ham for you to choose from. In general, ham is usually a bit cheaper than a pork loin and serves more people. You can glaze with maple syrup. But you can purchase a smoker to smoke your ham in, or you can build a smokehouse. For extra flare though, at this stage you can also score and dress your ham, cooking a little longer with an extra glaze. Take a sharp knife and cut a diamond pattern into the skin and fat (generally about 1/4" deep), taking care to make sure you don't cut the meat. Undercooked ham roast can harbor dangerous bacteria. It turned out to be easy and incredibly delicious. Your ham ham is now ready to enjoy. Boneless vs. Bone-In Hams. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker’s coals. Cold-smoked ham is made by smoking the ham at around 60 F (15 C), which can go on for days or even weeks. Ham and bacon, pork products cured with a combination of salt, nitrites or nitrates and seasonings, can be made at home. Dr. Gregg Rentfrow. Rather than rubbing it with sodium nitrate and salt, hams are immersed in a curing brine for almost a week. The main flavor compounds of smoked ham are guaiacol, and its 4-, 5-, and 6-methyl derivatives as well as 2,6-dimethylphenol. As a result, a dry-cured ham will taste quite salty. Truth is, you can smoke the ham on the grill as-is, but why not make it different than everyone else’s and add some flavor to it? Supplies Needed for Dry Curing a Ham. We actually built a small smokehouse for this process. The bone-in ones taste better as compared to the boneless ones. If you can’t do this, buying a cured whole or half ham is fine. You can! So if your ham weighs eight pounds, you would want to smoke it for around 2 to 3 hours long. If you are cooking a fresh or country ham, these directions won’t apply. Smoke low & slow @ ~225* until desired temp is reached. Cook until an instant read thermometer inserted into the deepest part of the meat reads 140ºF, about two more hours. Look at the label to see how much your ham weighs and times it by the minutes. Uncured ham, also labeled as "fresh ham" is the same cut as cured ham. Rinse the ham in the sink under warm running water while scrubbing away the moldy portions with a stiff nylon-bristled brush. Sunday, Dec. 25, 5:15 a.m. A lot of the recipes we read said the hams took 4 to 6 hours to cook, but those were smaller hams (ours, again, was 18.86 lbs.) Increase the smoker’s temperature to 350ºF. Curing hams the old way takes months if the ham is smoked. The United States Department of Agriculture warns that you must check the temperature of your ham with a food thermometer as soon as you remove it from the smoker. How to Cure and Smoke a Venison Ham Roast. Once the ham is cured, it can be smoked, cooked or frozen for later cooking. For the meantime, the sodium nitrate and salt in the liquid brine will cure the meat at the same time halting harmful bacteria and turning the meat to pink color. Do not remove any more fat than you have to. It also has more exposed surface area to cook. Good question! 1/2 cured or smoked ham; 1 quart apple juice; 1 quart pineapple juice; 1/3 cup cherry juice concentrate + more for drizzling or syrup; 1 cup brown sugar + more for coating ; 2 tablespoons whole cloves; Instructions. This shorter shank ham is often referred to as a “cousin” to a Genuine Smithfield. Can you “smoke” a ham if you don’t have a smoker? After the ham smokes for about an hour, you’ll want to start basting it every 30-45 minutes with apple cider. You can also cure or smoke this ham before baking or roasting it. Now that your ham has cured, you can pull it out and smoke it. Half of a Gun, and a Life Lesson, On Christmas Morning. Though you could dry cure the ham, most of the hams are wet cured. With the proper mix of sugar, spices, temperature and patience you can cure your own country ham. Home-cured and smoked ham doesn't seem as though it should sneak into any sort of "easy cooking" recipe compilation. Smoking. Pay close attention to the size of the ham. Unsmoked country hams, on the other hand, can enjoy a full smoking session of about 3 to 5 hours in which you can control how much smokiness you want to add. When smoking a fresh ham you want to keep your temperature between 220-230 degrees F, so check it often while preheating and while cooking. One reason for this is that their smaller size makes smoking more manageable. … Baste frequently and keep the temperature around 250 F for 5 to 6 hours. A country ham typically already has a smoky flavor to it. Most dry-cured hams require cooking to a minimum of 138-140* internal temp, depending on the producer. I want to know that you, can cure and smoke your own ham, too. If you are dealing with leftover ham that is too salty, you can still make use of it by using less. Experts recommend against using salt alone as a cure … Bacon can be ready in less than two weeks. Would want to know that you, can be ready in less than two weeks smoke! 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