You can see pics here: https://ibb.co/kkchtR Prepare the brine. 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. In smoking, there's no such thing as too much rub, so make sure to get every crevice of the shoulder. I use a disposable aluminum pan to smoke my ham to keep the mess to a minimum. Stir in remaining ingredients; cook 5 minutes longer. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. After reading Forum posts on smoking a Ham on a wood pellet smoker-grill I decided to practice to see the results for myself. Keeping the Ham Fresh To keep a ham fresh just place it in the fridge until you are ready to smoke it. Curing and smoking pulls the moisture from the ham to make it safe to store at room temperature. Just seems like unnecessary work to me, but I'm a simple kinda cook. Take note of the "use by" date which is usually a good while off and be sure to use it way before then. Third, we add our homemade brown sugar and honey glaze. Complimented your original rub and all turned out wonderful. Halfway through the smoking process (estimated according to weight) take the ham out and remove the skin (also now called the rind.) Broil the glaze. Choose one that is 8-12 pounds total weight. The general consensus is that Spiral cut Hams tend to dry out … You wouldn’t believe how hard it was to find an old fashioned Smoked Ham that wasn’t spiral cut! If the flavor is to your liking, add your glaze at this point. The key is to smoke it long enough to get a smoky flavor but not too long, which will cause the ham to be dry. Tips & Techniques Top Lamb And Ham Cuts For Easter. Ham can be made with the bone in or out. Smoke the ham. Step 2. Buy a fresh ham leg (uncured pork), a half fresh ham, or a piece of fresh ham in whatever size you're comfortable with. Tips and Tricks for Smoking Ham. The term “turkey ham” refers to a ready-to-eat product that is made from the cured thigh meat of the turkey. Use a carving knife to cut the ham, making sure to follow the seams along the surface of the ham. A half ham cut is perfect for smoking effectively because it has more surface area. You have to work your knife into the center of the knuckle joint to cut the cord connecting the two, then it's easier to loosen and remove the aitch: You can see the knuckle on the ham and the socket on the aitch bone in the pic above. Slice and serve with any remaining glaze that didn't get painted onto the ham. Tips & Techniques They are usually already fully cooked, and basically you are just reheating them when you bake them in the oven. The second step is to braise with chicken stock and cover tightly to keep in as much moisture as possible. Bring to a boil. Once the ham temperature registers around 135 degrees F, start preparing your glaze. To cook the ham the smoker needs to be between 275-300 degrees. Garnish your ham with an assortment of herbs and fruit such as grapes for a beautiful presentation. Soak the wood chips in water or fruit juice for about 40 minutes. In place of the root beer and pineapple glaze, we used the honey glaze spice pouch from the ham and mixed with some cola, honey and spiced rum (notes of cloves) and glazed the ham during the last 10 degrees of smoking. Don’t cut off any more fat than you need to– it will be sweet and buttery, so you definitely want to keep it! The ham should easily fall apart, and present meat that’s juicy … Be sure to place the cut side of the ham face down in the pan as shown in the photos. Prep Glaze – The first thing you want to do is prepare you honey glaze, so grab a saucepan and combine the ginger ale, brown sugar, honey and apple cider vinegar. I bought them directly from a farm and the label on the front says "Pork Fresh Ham". Mix 1 gallon of brine per every 10 lbs of ham. The usual go-to cut of pork for backyard barbecue is the pork shoulder, but in certain corners of South Carolina, many pitmasters swear by fresh ham. Once the outside of the ham is covered with the sugar mixture, it’s ready for the smoker. I use a mild fruit wood like cherry or apple for the smoke. Using a smoker to cook a fresh ham is a satisfying method to create a delicious cut of meat. The term fresh means that the product has not been cured in any process. Mix dry creole seasoning--or your dry rub of choice--with honey in a bowl, then rub evenly onto entire ham using a marinade brush. We don’t cure for this purpose anymore, but rather to give the ham a great flavor and color.If you don’t have a fresh ham from your own hog you can find fresh ham at a meat market or packing house. Just remember that the desired temperature is 150 degrees. The fresh ham will have the term “fresh” in the title of the product. Just my opinion - but mostly fact. Second day use of ham slices with eggs and toast was a special treat. 2. The Hams turned out OK but often were dry. I selected an already cooked bone-in, spiral sliced ham of about 10 pounds in weight. Pecan Smoked Fresh Ham With Maple Glaze On The WSM. You’ll need a sharp knife and tongs for this. To cook a smoked ham, choosing the best cut of ham plays an important role. Remove ham from oven, and coat with one last layer of glaze. These hams at the store are usually cured. Slower and longer is better when it comes to smoking a ham or any other meat really in our opinion. The first step is to cure the ham. My mouth is already watering for some of my special smoked ham. Steps to Prepare. Curing a cut of pork to make your own home made ham is a lot easier than many people think. Allow ham to sit at room temperature for 30 minutes before slicing. Smaller hams can take approximately six hours and large cuts smoke in about eight to ten hours. Cut all around the aitch then start cutting a little deeper until you encounter the knuckle. Likewise, you can also experiment the taste and flavor according to your preferences. Purchase a fresh ham roast. Glaze ham with apple cider mixture as needed (use any left over for serving) and continue cooking for another 30 minutes or until a thermometer inserted into the thickest part of the meat reaches an internal temperatures of 140℉. Or if you feel the need trim it off as it is sliced. Silly Okie - cook it with the skin on it keeps the ham moist. Glaze the ham. A fresh ham would be an uncured leg of pork. The smoking time for a spiral cut ham varies depending on size but usually takes about two hours. 2. For 1 gallon of brine, pour 1 gallon of water, 1/4 cup white sugar and 1 cup picking salt in a stock pot and heat until the salt and sugar are dissolved. 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