We also advise to turn the ham in the brine every couple of days or so. If you are making your own brine from scratch, please refer to our basic brine recipe here. STAY SAFE. Have the BBQ sitting at around 325f or 162c. Smoking a ham is the ideal way to eat pork without worrying about the fats. For extra flare though, at this stage you can also score and dress your ham, cooking a little longer with an extra glaze. Serving smoked ham with chips and a glass of wine is the best. This is a very simple process and includes a two-ingredient glaze. If you don’t have time, or simply can’t wait to eat some ham – skip to seven! Wash off all the salt under running water and pat dry with paper towels. To add a smoky flavour to the ham, I’m adding some apple wood. Cut into the fat beneath the skin but not into … It’s here at this step where you’ll no longer have a hunk of meat, but rather, a delicious ham. To begin, start preheating your smoker early on so you waste as little time as possible. Ham is whole pork cut from the back part of the pig including the rear legs of the hog. Plus, the ham must be chilled a little bit before slicing, which makes it extra hard and dangerous to slice without a protected cutting board. Gather the basting sauce ingredients and ham. Yep, that’s right. … It should keep for a week in the fridge. Usually weighing somewhere between 5-8 pounds, these hams usually give my family of 5, two full meals and then I love having the bone to make a pot of soup in my Instant Pot or slow cooker! Line a large chafing pan or baking sheet with tin foil and place it on the bottom rack. Ham is traditionally made from the hing leg or the shoulder of pork. Mix up your curing brine. What is double smoked ham? Because the ham is cured It has already been cooked. This is especially important when using a cut with bones in. Unwrap the top of the ham, but keep it setting in the foil. We had a hard time finding recipes with fresh ham that showed how to smoke the ham. Place the meat on a plate uncovered inside your refrigerator for 24 hours. 1) the remaining cure and salt should ‘equalize’ throughout the meat, resulting in a less salty and more ‘even’ tasting final product. Apply the glaze to the ham while it is still in the smoker. It’s a popular dish for the holidays, and there are a few different tricks to use when preparing it to ensure it’s moist, succulent, and tasty. After this, soak your meat in room temperature water for 2 hours to further remove excess saltiness and cure. For tips and an example, check out our Christmas Ham recipe here. A smoked ham is a section of the leg of pork that is cured in a brine and then hung in a smokehouse and smoked over low heat for a long time to add flavor. All rights reserved, BANQUET BAGS® – Dry Aged Steak, Salumi & Salami, Vegan Roasted Capsicum & Red Lentil Sausages, Hi Mountain Jerky, Sausage and Brine Seasonings, Banquet Bags – DRY – AGE – CURE – SMOKE & COOK. A lot of hams bought from stores have already been smoked. When making ham, it’s very important you inject your meat with your brine as this ensures your meat will cure thoroughly. Let the ham cook for another ten minutes, and then remove from the smoker. The ham is injected with brine, then soaked in a brine solution. ), The Spruce Eats uses cookies to provide you with a great user experience. We have cheap but good quality thermometers are available here. Smoking a smoked ham tastes even better! ONLINE SALES ONLY. Score the ham with a sharp knife, scoring in a diamond pattern about 1/4-inch deep. I use a disposable aluminum pan to smoke my ham to keep the mess to a minimum. If you’re using your oven, place the ham on a roasting rack—cut side down—set inside a pan. That is, if your meat weighs 2kg, then you need to inject it with approx 500ml if brine. Now that the ham is exposed, sprinkle brown sugar over the entire outside again. Ensure the meat is fully submerged. In this recipe, the sweet and spicy rub, flavorful basting sauce, and honey glaze bring together ingredients such as cayenne pepper, pineapple juice, dry mustard, honey, and cloves to create depth and richness. Both fresh ham and cooked ham … Sign up for the latest news, offers and recipes. How to Turn Pork into Ham. Basically, you need to pump the ham with a certain percentage of brine (usually around 25% of its weight as per your recipe). Bring the water to a boil and then reduce to a simmer. Cook your ham until it reaches an internal temperature of 65c. Set your oven or smoker to 110c. Remove Ham from wrapping and place on cutting board. If you wish, you may also add a few whole cloves of peeled garlic to the pot. As a general rule of thumb, allow one day per 500g of meat. Tips for smoked ham. Smoked fresh ham is a wonderful shareable main dish for any holiday or family gathering. Dismiss. It will cure at the rate of 2 pounds per day. Instead of being rubbed with salt and sodium nitrite, they are submerged in a curing brine for about a week. This lowers the cooking temperature to about 107C (225F) but produces a lot more smoke … ; Place the prepared ham on the smoker, flat side down on the middle rack of the smoker. This field is for validation purposes and should be left unchanged. Brining the ham * 1. Once you’ve injected your meat thoroughly, place it in the remaining brine in your container of choice and place in the fridge. /*
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