Set the oven to 325 degrees Fahrenheit and heat the ham until its internal temperature is 140 degrees F according to a food thermometer. Use a basting brush to apply the glaze to the ham. Your first-grade teacher was right: Before you start anything, read the directions carefully. Here are some quick tips and answers to your questions on making a twice smoked ham… Place in a pan with a shallow layer of water or stock in the bottom of the pan. The double smoked spiral cut ham is the best ham I have ever eaten . This is going to help keep the ham moist as it gets a double smoke in your … Set the temperature at 275 degrees Fahrenheit, and when the oven is up to temperature, heat for 10 minutes per pound. Ensure that all cracks and crevices along the surface of … Dec 22, 2016, Frozen Meat Facts - Storing, Handling, Defrosting FAQ’s on Smoked Ham. Let the ham cook for another ten minutes, and then remove from the smoker. 3 Reheat the ham at 20 to 30 minutes per pound (0.5 kg). Place the ham, face-side down, in a roasting pan and cover tightly with heavy-duty foil. To measure temperature, place a meat thermometer next to the femur bone. Slide a second pan filled with water into the oven underneath the rack where the ham is placed. Feb 18, 2016, A Sharp,Straight Edge Knife is a Mindful Meat Eater's Best Friend If you’d like to heat the entire spiral-sliced ham, do so carefully since it can dry out quickly – the spiraling makes the meat much easier to carve, but more difficult to reheat. The oven should be set to 325 degrees Fahrenheit (163 degrees Celsius). In this configuration, coals burn slowly in two rows on either side of the grill, with a water pan in the center to provide a moist environment and help stabilize temperatures. Let the ham rest for ten minutes before slicing thin and serving. Thawing a ham in the refrigerator takes approximately five hours per pound of ham. HOW TO COOK A FRESH SMOKED HAM: Preheat the oven to 325F. If you would like to cook your entire ham at once, place it in a roasting pan and add about a cup of liquid to the bottom, such as water, ginger ale, cola or stock. I would have to caution you on a double-smoked, then reheated ham, as you will run the risk of drying it out by the time it's reheated. Slow cookers take longer than the oven option, but they’re ideal for overnight preparation or a feast for which you need the oven to cook other dishes. You'd be much better off figuring out a way to manage getting the smoker going the morning of, instead of reheating. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. Jan 21, 2016, PO Box 452, Merritt, BC, V1K 1B8 Jan 23, 2020, Know Your Cuts of Pork from Snout to Tail properly. Since this is sugar and the ham is hot, I added the glaze from the top and helped it down the sides of the ham as it melted. Smaller hams will thaw in a day or two, while large, whole hams may take three days to thaw in the fridge. Cover with foil and seal foil around edges of roasting pan. Then brush the glaze onto the surface of the ham before cooking it. Does it say that your ham is “fully cooked,” or does it read: “cook before eating”? 3. This Cherry Bourbon Glaze takes a Smoked Ham to the next level giving it that extra wow factor! You have not let me down on any of your recipes from your website or your book and your rub goes with everything I put it on. Apply half of the it then wait 20 minutes and apply the rest. When the skin is ready, remove from oven, turn off oven, apply glaze (optional) and return to oven for a few minutes. Fire up your grill according to manufacturer directions, and preheat to 325°. Pour in some Pepsi and reduce the temperature to 225 degrees. Sarah Aswell is a freelance writer living in Montana. Then baste your ham every 20-30 minutes for 4 hours. Thank you for choosing to purchase a pasture-raised ham for your holiday table. Smoking the Precooked Ham If your ham had been refrigerated, you would need to let it warm up a little before placing it in a smoker. Just like other types of pork, resting your ham for 10_‒_15 minutes under a piece of aluminum foil will help redistribute its juices and improve the flavor before serving. Eric Since this is precooked to begin with it’s essentially a double smoked ham. You can also decorate your ham with garnishes like pineapples, cherries and whole cloves for added visual appeal and flavor. Score the top of your ham in a cross-cross pattern, and place into a large baking pan that has been … Jan 27, 2017, Reheating Smoked Hams This means that you can safely eat them right out of the package – though most people prefer to score, glaze and heat them before digging in. I wasn’t much of a ham … Double smoked ham, or twice smoked, is a great way to add wood fire smoke flavor to your favorite cured ham. Remove from smoker and serve immediately! Our own premium quality Double Smoked (to perfection) Bone-In Ham has been an Easter holiday tradition for many families for years. This process takes approximately 10‒15 minutes per pound of ham, but checking your ham often with a food thermometer is the best course of action. But before you close the aluminum foil completely, you want to baste the ham with your pineapple juice. This configuration provides long, steady heat for grill-roasting your ham. Ensure internal temperature in middle of ham is reaches 140 degrees at least. 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. 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. A whole ham can be the centerpiece of a range of special feasts, from Easter to Christmas, or just for a special Sunday meal. Make sure you pinch or crimp the sides of the foil so no heat or steam escapes while the ham is reheating. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker’s coals. Preheat the oven to 350 F. Place the ham on a rack in a large baking pan and add about 1/4- to 1/2-inch of water to the pan. We hope you will enjoy your meal even more knowing that it was produced using practices that are good for the animal and the environment and also keeps your money in your local economy. Place the covered ham in the oven and reheat your smoked ham to an internal temperature of 140°F. Apply the glaze to the ham while it is still in the smoker. To smoke or “reheat” this ham you’ll need some type of bbq grill or smoker. You'll have a cooker going one way or the other. Place the ham in a foil pan Take a sharp knife and make a half-inch slice across the entire ham in a tic-tac-toe pattern Place the ham in the smoker uncovered For the glaze, you will need the molasses brown sugar and apple juice. If the ham is labeled "fully cooked" (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F. It is really hard to estimate the time that is needed to smoke a … I don't get hit with food cravings often as I almost always have something good going on in the kitchen, but the other day I was saying to Kevy how I could really go for some ham … Since ham is pre-cured and smoked, what we are making is called a twice smoked or double smoked ham. For long slow cooks like ham, Kingsford Long Burning is an ideal charcoal choice. Read the label carefully and heat your ham in a way that brings out the best flavors without drying everything out. info@blueskyranch.ca, Know Your Cuts of Pork from Snout to Tail, Frozen Meat Facts - Storing, Handling, Defrosting, A Sharp,Straight Edge Knife is a Mindful Meat Eater's Best Friend. Cover the ham loosely with aluminum foil. Find out how to double smoke your next holiday ham. This should take between half an hour to one hour. Reheating Ham in Your Slow Cooker If you have a large slow cooker or crock pot, you can reheat your smoked ham in it over the course of a day or overnight. To score your ham, simply take a sharp chef’s knife and cut parallel lines down the ham, about 1/3 inch deep and 1/3 inch apart. Preheat oven to 325°F.Score the skin and fat with a criss-cross pattern being careful not to cut into the meat. After about an hour and a half rotate the ham a 180 degrees so the ham heat consistently. Rest the smoked ham for 15-30 minutes after taking it out of the oven before carving to ensure a moist & juicy ham. https://amazingribs.com/.../pork-recipes/ultimate-smoked-ham-recipe The secret to great ham? After about an hour after rotating it, take and instant read thermometer and check the temperature throughout the ham. Again, any type of smoked ham is already fully cooked and can be eaten cold right out of the packaging. Some hams come pre-glazed, while others need to be glazed and scored – the process of making shallow cuts into the ham so the glaze that seep into the meat. Your ham should have a label on it that tells you what kind of ham it is as well as how to cook or reheat it. Thank you very much. Double smoked, or twice smoked, ham is an absolute treat! ← Older Post When it is ready, put it on the smoker grate with the flat side facing down. Move the oven rack to the lowest position and preheat the oven to 350˚F. 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