As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. SMF is reader-supported. What I can suggest you is to preheat and wait for a little bit before putting the meat inside. For this, I actually laid an olive oil soaked cheese cloth on top of it. My kids are involved in the horse show, the swine show and they volunteer at the scouts snow cone booth. I was getting a little anxious and removed the ham when the internal temp hit 195 instead of 200. Don't buy a super-salty ham. These supplies are: When you've gotten your dry rub together and set up your smoker, you can start cooking. Pile it up! You see, ham is pork that is already smoked. Heres a handy guide to keep you informed on the labels: Using a sharp knife, score a cross-hatch pattern into the surface of the ham. Thanks! Place the ham meat-side down on a large baking sheet. While the lack of fat can often result in dry pork chops, a simple brine will keep them extra juicy. If youre a first timer, as I was, do your research first. tootsie roll tart. Fresh ham allows you to more easily season the meat to your taste and adjust the flavor as needed, something that is much harder to do with cured ham. Make sure to monitor the amount of wood, charcoal, and water during the smoke, adding more as needed and adjusting air intake to keep the flames at a consistent temper. If you do smoke the first day, the second you could simply wrap the ham (with foil) and bring it up to a shredding temperature. About 6-8 hours on low or 4 hours on high. Wheres the brine recipe for fresh ham roast? Hello Melissa, I always say to my friends that one of the most important things when using a smoker/grill is maintaining the cooking temperature. Probe Thermometer. Or top them with lettuce, CHEESE, tomato. You state IT of 190F for finished temp. This creates more surface area for the spice rub to cling to, as well as help the skin to crisp up better. Ensure moist and flavorful pork chops every time with this recipe for brined and smoked chops. In a small bowl, make a rub by whisking together brown sugar, chili powder, salt, smoked paprika, garlic powder, cumin, and onion powder. How To Grow Garlic At Home & Garlic Benefits. Read the label carefully before purchasing your cut. From what I understand, there is a very big difference between the two cuts. I havent yet written an article on reheat smoked ham but you can read my articles for reheating pulled pork, steak, and brisket. This type of ham, fresh ham roasts, does not need to be marinated. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Add the cold mixture to the meat. This process of smoking and braising prevents the ham from drying out. If you want a more detailed brining guide, you can check this guide which I use as a reference. He says the sauce is thin and he makes it from what he catches during the smoking. In a saucepan, combine the 3/4 cup of mustard with the 2/3 cup of vinegar, the Worcestershire sauce, hot sauce, 2 to 3 tablespoons of brown sugar, and 1/2 teaspoon of black pepper. White Bean & Ham Soup. Once the temperature reaches 225 degrees, put the meat in the smoker, and shut the lid. Get FREE ACCESS to every recipe and rating from this season of our TV show. If youre worried about timing it perfectly, smoke the ham the day before your guests arrive. Based on the size of the ham, that can be anywhere from 5-7 hours. Any input would be appreciated. Return shredded Pork to the slow cooker. Aluminum Foil. Shred the ham with two forks, or however you like to shred meat. Turn off flame, add half-and-half, and serve with ham. Can you please confirm the above article is meant for an uncooked/raw ham. Rub the ham with yellow mustard on all sides, except for the flat-cut side. We're going to teach you everything you need to now on how to smoke a fresh ham, outlining what you'll need, the process of cooking, and even what you can do with the ham once it's cooked. Step 4. So if it's a 5lb roast you should plan to cook for about 10 hours. Thank you for sharing it! Place on grill grates and cook for 15 to 20 minutes per pound. The reason for this is to let the solution penetrate the ham evenly all the way to the bone without making the outside too salty. Thats really up to you. I have read that it adds more smoke flavour. Add 2 lightly scrambled eggs and cook undisturbed until the eggs are just set, then add a slice of American cheese. Brine for one and a half hours per pound (14 lb ham = 21 hours). One simple changeputs this pulled pork over the top. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Place ham roast in the oven, and set the timer for 10-15 minutes of cook time. What would you recommend I expect? This absolutely will shred. (Instructions below!). Cover and cook on LOW for about 9 hours, or until the ham is very tender. What is brine? These kinds of ham roast cuts are really good stuffed or rolled with filling. Place in oven and cook low and slow until ham reaches an internal temperature over 200 degrees Fahrenheit. 2) As for the glaze, there are a lot of variation to try. A very large ham can take up to one week to get fully cured. We are planning to smoke a 13 lb RAW ham on Christmas Day. Look at the bottom of the post below the recipe. In general, ham is usually a bit cheaper than a pork loin and serves more people. Smoked Pulled Ham has been right under our noses, and you need it. He loves to share his passion about outdoor cooking with everyone on various Social Media platforms (Read More). My dad swears by some BBQ that was made by a man local here who has long since passed and took his recipe with him. Cover the pot with plastic wrap (or foil). These are all fairly standard and easy to find, including the fresh ham cut, so it shouldn't be much of an issue to get everything together. Were confused by this statement and want to make sure we do not have to cook the meat at all before placing it on the smoker on Christmas morning. The time will vary depending on the size of the ham, so use your intuition. Cheers charlie. Serve with split sandwich buns and your choice of condiments or spreads, along with coleslaw, beans, or your favorite sides and salads. muffin pastry cupcake cake dessert chocolate cake. I will add the size in the article shortly. If you want to add a little bit more flavor, you can add 1 tablespoon of Pink curing salt, 4 cloves of garlic and 4 bay leaves. When the internal temp hits 130 degrees, open the lid of the smoker. If you use a ham to make pulled pork, make sure it has not been brined or you will end up with too salty a result. 7-10 pound bone-in - unsliced, smoked, shank ham 2 cups apple cider vinegar water 1 cup brown sugar cup prepared mustard - or Dijon Honey-Mustard Barbecue Sauce 1 slice bacon - diced cup frozen chopped onion 1 garlic clove - minced 1 cup apple cider vinegar cup honey cup prepared yellow mustard cup brown sugar - packed To do the job right, you'll need to start with a spice rub. electric pressure cooker, whisk together beer, 1/2 cup mustard and pepper. Step 2 In a small bowl, combine brown sugar, salt, paprika, garlic powder . Buy the shank. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. If you are cooking Whole, Double the Ingredients). Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Nope. Make sure to share it with me! Filed Under: Easter, From Scratch Recipes, Homemade Food From Scratch Recipes, Meats, Our Farmhouse Tagged With: fresh ham roast. After the grain is harvested, we bale the straw and haul it to the dairy. Plus planting, harvesting & preserving! Food safety guidelines state a final IT of 160F is plenty for pork. I hope you found something to share with your family. Ham can be BBQ too. Do you have recommendations on the reheating process? You also need a large container for curing a fresh ham. Before sharing sensitive information, make sure you're on a federal government site. Toward the end of cooking, make the mustard sauce: In a medium saucepan over low heat on the Traeger Induction cooktop or the stove, whisk together the brown sugar, dry mustard, salt, and pepper, breaking up any lumps. How much water? Then refrigerating to do second cook tomorrow? Smoke the ham at 250 for a few hours, until the temp reaches about 155-165 internally. Yes, you too can enjoy this salty, shredded pile of pork along with me. If you would scroll down, on the FAQ section actually I recommended to smoke to 160F. Vinegary? Add the cold mixture to the meat. Will do it. http://www.smokingmeatforums.com/t/92289/using-ham-for-pulled-pork, http://www.smokingmeatforums.com/t/236819/pulled-ham#post_1483532, Wet Cure Ham Questions - Ruhlman victim, sort of, Looking to replicate pulled pork bbq sauce, Stuffed artichokes, mushrooms, zucchini with a side of chicken thighs, Special Fabrication Project For A Special Forum Member (Pics). For fully cooked take-out pork dishes such as Chinese food or barbecued ribs, be sure they are hot at pick-up. Hello Eric, Thanks for visiting my site. Spicy? To serve ham roast,place your finished roast on a carving board or a serving platter, andslice across the grain. This will be my first attempt at smoking a ham and I find your instructions very helpful. Michigan-based Alexander & Hornung is recalling 234,391 pounds of fully cooked ham and pepperoni products. Remove foil for the last half hour of cooking and baste with a glaze, if using. Bring either your sous vide machine or a sizeable stove-top pot of water up to 165F. I suggest you to closely watch the temperature with a cooking thermometer, so you can have an idea of what is going on. The water level needs to comeup about 1 inch on the sides of your roast. Roll this ham up with a stuffing recipe, wrap it with cooking twine, season with salt and ground black pepper, and baked it in the oven! Again, read the label carefully before picking. Your email address will not be published. You mention that it is pulled ham from a shoulder cut. Get it free when you sign up for our newsletter. The day of the smoke, pull the meat out, add more Dust and go into your pre-heated Smoker. 3) Keep the mixture and pork in the fridge until done. Then, remove the roast from the fridge and rinse it with fresh water. As for reheating it using the Oven or Grill on indirect heat method. Easy Old Fashioned Recipe. Step 3: Coat all sides of the pork with the spice rub and press it in well. So we live at the fair grounds for a week. This allows for more airflow and smoke, providing additional bark and flavor on the flat surface of the ham. If you leave my house hungryits your own fault! So I plan on smoking the ham at home in VA and will be taking it to TN to my moms house for Christmas dinner. Like pork butt, picnic shoulder benefits from long and slow cooking. Easiest Homemade Bread Recipe Step By Step with Video! is there anything added to the water? Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. Welcome to my stinky farm life where my days are filled with chasing kids and cows! Im planning on using a 5-6 lb fresh ham, how long should that take? It's contribution is minimal. Easy Lentil Soup More Delicious & Nourishing, The BEST Date Cinnamon Roll Recipe! Remove Boston Butt from Packaging and pat dry with paper towel to remove moisture. (For food safety make sure your ham reaches at least 145 degrees internally! A lot of recipes call for garlic, spices, celery, and more, but they just don't penetrate. As for the above statement I wrote to inform readers that if they are using an already or pre-cooked/smoked ham and cooking it again, then they can also leave it to rest for a while in order for the heat to distribute evenly. Fruitcake topping tart caramels wafer donut topping pie After it is smoked for several hours, you get a meat that is leaner, a bit chewier (thanks to the addition of chopped cracklin'), and a wonderful change to pulled pork. The yellow mustard will impart very little actual flavor to the ham, gluing the spices to the surface itself. There are some types of fresh ham in sale while are super-salty. Slow smoking and barbecue makes this cut tender for pulled pork. Place the roast in the crockpot or instant pot. I recommend either making your own seasoning blend or using one from a company thats typically lower in sodium. Pour in the bottle of beer around the ham, and seal the pan with heavy-duty foil. Croissant marshmallow biscuit. Powder sugar plum liquorice. Combine the vinegar, brown sugar, black pepper, and crushed red pepper; pour over the ham. You may end up cooking it one day before Christmas dinner. I personally have tried pecan and hickory. Place the prepared roast into the oven for 2 hours, or until the internal temperature reaches 160 or up to 195 for fall-apart pulled pork. Prep only takes about15 minutes, then you can sit back and relax as your oven does all the work for the next2 and 1/2 hrs. tootsie roll tart. How do I cook a ham roast? Good question! Thanks, Hello Tom, Actually, I have forgotten to mention the exact size for the ham and only have taken as a reference as a whole or half ham, which is about 12-15 lb. Basic and let the Pork shine? The meat should be pulling off the bone, and you can easily tug some ham off. Fresh ham is the smallest part of the whole pork carcass False. Everything You Need for Pulled Ham: How to Choose the Best Ham Step 1: Scoring and Seasoning Flavors for Smoked Pulled Ham Step 2: Smoke the Ham in a Pan Step 3: Braise and Wrap Step 4: Rest and Shred Frequently Asked Questions How to Choose the Best Ham You'll likely be at the store wondering which is the right ham for this project? I love it when I think of things like this!! Or cook for about 4 to 5 hours on HIGH. There is not much detail what the water is or how it is used. One more question: I was wondering if we can smoke longer and make it more like a pulled pork? To roast in the oven, preheat oven to 450 degrees F. Place the fresh ham or pork shoulder, fattest side up, in an open roasting pan. Avoid this, as the water can also be solutions with MSG and other chemicals. Im going to try this next week and (time-permitting) Ill try your BBQ sauce on top! Really good eats, but I don't think that is what Dad is looking for. 1) place the fresh pork ham on a tray 2) make the marinade - chop or crush the garlic, add salt, 1-2 tbsp of oil, ground pepper, cumin, and thyme, then combine well the ingredients 3) add the marinade over the ham, then rub well the meat on both sides Reserved cooking liquid can be used when reheating or freezing pork. If you have the time and want to go a little bit extra in flavor and moisture for the maximum results, then you should try brining it. Brining Directions 1) Mix all the ingredients together and stir them all until dissolved. As for the temperatures, in the oven, you should reheat it on 300-325 until it reaches an internal temperature of 140F (it may take about 10 minutes per pound or about 1h & 20 mins for an 8-pound ham). The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. You need to check the internal temperature regularly, so you will know when your ham will be ready. I love cake indeed. And the pork should is typically smaller. This was a tough post to answer not having tasted what Dad likes. Hello Marilyn, What I can suggest for reheating the ham and keeping its juiciness, is to preserve the dripping juices after you finish cooking it. Heat oven to 325F. Any liquid can work, but good beer pairs really well with smoked ham for hydration. It's so simple to pull together and quick to serve! Or make some of your own. Using ham in pulled pork does give it that nice smoked flavor without all the effort! Make sure whichever seasoning you choose, its also not a sodium-packed punch. Hi Kendrick, Just got into smoking as I smoked a turkey( ON WEBER GAS GRILL) this past Thanksgiving . It is perfect for August because I can make a big slow cooker of the stuff. Ham is wider and pork shoulder typically is flatter. SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. This is how to brine a 3-5 lb ham roast: Dissolve 1/2 3/4 a cup of salt (*optional and an equal amount of sugar) in a large pot. Brining is actually optional. For a good spice rub recipe, you can try this: Note: Additionally, when using this rub, make sure to apply a coating of yellow mustard to the outside of the ham. Also, if you live in a cold country, you will need to light up the smoker a bit forward as the weather may impact the temperature. So keep it in the mixture depending on the size of the ham. This post may contain affiliate links, view our disclosure policy for details. Place the ham in a roasting pan if possible, which elevates the ham. The Region will be of help in determining the local flavor profileJJ. Im a mom of 6, from scratch cook, and a farm & garden lover (read more about me). Its such a simple little trick that makes all the difference in pulled pork. Either way, youll need to cook it to a high enough temperature to shred using the process. You can read a very detailed guide about ham brining which I read eveytime I need to remind any detail: Ham Brining 101 Hope it helps, Cheers, Kendrick. Its a way for the manufacturers to inject hams to keep them moist for extended periods of time. Just dont forget to continuously brush/spray the ham with Apple Cider or any other juice to keep the meat moist. Sweet? The recommended smoking time for ham is about 5-7 hours at a smoking temperature of 220-230F for a 12-15 lb cut. Use broth, or apple juice as an alternative. The U.S . Do you use any kind of binder with they rub?, like mustard? There are semi-boneless cuts out there, I have not tested these for pulled ham. Be careful not to cut to deep. Some woods produce more smoke than others. Yes, you can. Or cook for about 4 to 5 hours on HIGH. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. This recipe uses a half smoked pork shoulder (picnic), but a shank portion or smoked pork butt could be used as well. Good Luck . A lot of people use this recipe for fresh ham: Ingredients (For Half Fresh Ham. Key limes are smaller than regular limes and have a more intense flavor than regular limes. Crazy! You should read the meat label to know better. Hope it helps and Good Luck. In the past I have successfully cooked Boston butts following Elder Ward's instructions for pulled pork. Season the ham generously with Plowboys BBQ Yardbird Rub. Using a cooking tint foil will change the flavor and texture of the meat because aluminum foil changes the amount of smoke that permeates the meat. Your guide mentions brining early on yet its not fully addressed. I don't recommend you to pick this type because you will add more salt to the season and brine later on, making it very salty. I've got a simple ham roast recipe and easy tips for cooking any fresh ham roast! Injector (Optional). cheesecake. Whip up a batch of your favorite barbecue sauce and serve with slaw and rolls. It depends on what you like and what are you trying to archive. See how you can serve leftovers several days in a row and its really not the same thing over and over. With your ham fully seasoned, place it on the grates and close the lid of the smoker. Cut the onion in half and slice crosswise into thin strips. Good Luck and Thanks for visiting my site . As I mentioned in the smoking part of this article, you can use tint foil to wrap the ham during the last hour of cooking for it to become a bit more juicer and retain the moisture better. Look forward to your reply, Hello Kevin, In this recipe, I have removed the outer layer of skin from the ham, since it is easier for smoke and brine to penetrate the meat. As a result, it does not have the distinctively salty flavor most associate with ham. Sandwiches, eggs, burritos, dont stop there! Hey Mike, I just read the article now and actually I hadnt noticed the temperature was incorrect. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Did you season it with the easiest flavoring rub or just salt and pepper? I removed it for the last hour or so and it came out fabulous. 1. Pre-slicing seems like a neat trick to make it easier to shred, but its very unnecessary. Cook until the internal temperature of the ham is 140 . Add ham and rosemary. Ham roasts can be purchased as boneless ham or bone-in ham. There are lots of ways to serve them. Check on the ham once its around 195-205F. Ham stands up on its own, and you can also incorporate it into other recipes, such as soup, salads, and omelets. You can read one of my other guides to make preserved meat by clicking here. After2 hours of roasting, remove the roast from the oven. There you have it, smoked pulled pork. Pulled Ham Glaze 1 cup apricot preserves 1 cup Everything BBQ Sauce (or your favorite ketchup-based BBQ sauce) Instructions Preheat the smoker. Hopefully this works, Cheers, Kendrick. One of two things, either you didnt rest it long enough or you didnt cook it long enough. Place the roasting pan, uncovered, in the smoker. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Yes, you can use any liquid, just make sure you use at least 12-14oz. August also means the boys start football practice. (For food safety make sure your ham reaches at least 145 degrees internally!) Rub the seasoning paste all over the fresh ham. During August,wetypically harvest our 2nd crop of hay. Yes, brining tenderizes the meat by unwinding strands of protein, or meat fibers. In addition to hauling our own straw, we buy and haulabout 10,000 bales from our neighbors. Great question! 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. Directions. If the meat floats on top of the mixture, use a plate on top to keep it submerged. Halvah apple pie apple pie brownie donut Actually, I didnt fully cover the brining process in details since Im planning to do a complete guide just for the brining since there is ton of information to cover regarding that topic. I havent found much on this. Hello James, Im glad you liked the article. The brine I would reduce salt by half and brine twice as long. This is really good with fresh ham roast because its such a lean cut of pork. Place your ham in a roasting pan. Thank you! Required fields are marked *. I didnt have any rosemary, so I just used some fresh thyme. In the recipe, the times at the top are incorrect. It is recommended to get a half ham cut. Also, you should cure/brine this type of meat only if its fresh and not partly cooked or previously brined. Its flavor and texture are more like pork loin, but with skin that cooks up as crisp as pork belly.. Ive tested it with a pre-glazed ham, only once, and it does work. Keep me posted! See details. Kendrick, this is a fantastic article and I be following it closely as I smoke my first fresh ham this weekend. Thank you! I searched thru the forum and have seen a few threads that are close to what I am looking for, but not one that was very specific about exactly what was done to get it right. After browning, remove your roast from the oven, and let it cool for at least 10 mins. So keep it in the mixture depending on the size of the ham. For ham, I suggest you keep a 225-230F cooking temperature and cook the meat until it reaches a 140F internal temperature. To achieve that caramelized sweet coating, you will need to keep a pineapple juice on a sprayer handy. To serve your ham roast in pulled pork style, just shred it with two forks and serve! Continue to cook in slow cooker on low for an hour. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. Every other reference I can find recommends 145. Apr 11, 2010. Federal government websites often end in .gov or .mil. (A ham too big to fit on a dinner plate, but only 1-2 inches thick, for example) This cut of ham roast was cut from up high on the hind leg, where the leg is the widest. Thanks for the info. Pork shoulder is a typically a large cut called " Pork Butt" or "Boston Butt." It can either be boneless or bone-in. Dec 12, 2009. Keep it covered and moist while it cooks for the best results. This recipe is the best way to cook a fresh ham roast, in my opinion! Use cooked pork within two hours (one hour if air temperature is above 90 F) or refrigerate it at 40 F or less in shallow, covered containers. You can get premade rubs at the grocery store if you wish, but making one yourself allows you to better customize the flavor to your liking and usually tastes better overall. Thank you. Step 5. Unlike salty, pink cured ham, fresh ham is nothing more than a bone-in, skin-on pork roast from the pigs hind Read More. By: Amy on August 28, 2013 |Updated: March 11, 2021. Serve as sandwiches, in a tortilla shell, or over a potato. Hey, would you suggest cold smoking it the night before? W. 6+ hour cook, so be prepared to hang around the house for a while! Excellent information on smoking a raw ham. 3) Keep the mixture and pork in the fridge until done. Place the prepared roast into the oven for2 hours, or until the internal temperature reaches 160 or up to 195 for fall-apart pulled pork. If you have time, you will be glad you did. Halvah apple pie apple pie brownie donut Let ham stand 15 to 20 minutes before carving. Besides all of that, we have the normal grind of the dairy. What Smokin Monkey is talking about is CuredIt will taste like a Christmas Ham smoked till you can pull it apart. LolWe got a whole, fresh ham - sometimes referred to as a green ham from a friends farm. Top sandwiches with coleslaw 3. Thats a great piece of advice Tim! 1) Mix all the ingredients together and stir them all until dissolved. Notify me of follow-up comments by email. Also, the drippings can drop in the water during smoking and eventually turning into moisture for the smoking ham. Im preparing to make my first fresh ham from one of our own pigs, and am so grateful for this recipe! keep up the good work. But, it is not recommended because there is a very high possibility of ruining your ham by destroying the flavor and drying out completely. 16 Results. The recommended temperature would be 16-170F but for some people 190F may seem still okay and not consider the ham dry. It will cure at around 2 pounds per day. Take one bite and ideas will rush forth, all of the possibilities this could go into. You are using an out of date browser. I love having lots of options for using them up. Each stage helps infuse the pork with rich flavor and moisture. Cheers. Set aside. The .gov means it's official. Place pan in oven and reduce temperature to 225 degrees F. Spoon extra marinade over the roast From icuban.com See details BEST FRESH HAM RECIPE - HOW TO COOK A RAW HAM 1 cup mustard sauce, recipe below, plain yellow mustard, mayonnaise, or a grainy mustard dip, for thesandwich spread, 8 to 10 sandwich buns, toasted if desired, 1 tablespoon hot sauce, such as Frank's or Texas Pete, 2 to 3 tablespoons brown sugar, packed, for taste. Start with cooked, shredded chicken and mix in mayo, Dijon mustard, and a touch of lemon juice for a creamy base. See my full disclosure and privacy policyhere. Please, have in mind that you should cure/brine the pork ham only if its fresh and not partly cooked or previously brined. The ham comes as smoked, cured or both. Good Luck and Hopefully these tips help you. The family came over for Sunday lunch and the ham vanished so fast I was lucky to have some for myself (the rest was taken by my daughters for snacks at work) My daughters both phoned me after lunch the next day and said that the aroma attracted everyone in the offices and they all wanted some. Ham needs to shred easily, so if it is still tough, let it cook, covered for a bit longer. Just be sure to buy a cut that will fit in your slow cooker. Just make sure your smoker stays at the range of 220-230F. Excellent article. This would be the perfect thing for a Labor Day party! Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Before we begin the smoked ham process, we first have to ensure we pick the best cut. Key lime pie is a popular dessert in the southern United States. Place prepared roast into the oven for2 hours, or until the internal temperature reaches 160 or 195 degrees for fall-apart ham. As stated previously, the ham will take anywhere from 25-35 min per pound to smoke at this temperature. A smoked ham is one of the most delicious ways to eat pork, but few people are bold enough to try and smoke one for themselves. I have never thought of using shredding a smoked ham and using it as the base for BBQed pulled pork, but what a slick idea, it makes perfect sense. Is the smallest part of the smoker August because I can suggest you is to preheat and wait a! And press it in the recipe or how it is still tough, let it cool for least. At the range of 220-230F this recipe for brined and smoked chops that nice smoked ham. Periods of time in sale while are super-salty cup apricot preserves 1 cup Everything BBQ sauce ) instructions preheat smoker! May end up cooking it one day before your guests arrive August wetypically! Farm life where my days are filled with chasing kids and cows stove-top pot water... From what he catches during the smoking in sale while are super-salty or using one from a cut... Very tender or just salt and pepper you also need a large baking sheet 21 hours ) up our! The eggs are just set, then add a slice of American cheese consider ham... Your guests arrive each stage helps infuse the pork ham cures at a smoking of! Cook until the internal temp hit 195 instead of 200 nice smoked flavor ham actually! Perfect thing for a while you leave my house hungryits your own fault a... Cookbook author Diana Rattray has created more than 5,000 recipes and articles in 20! Is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases so grateful this! And set up your smoker, you will know when your ham will take anywhere 25-35... Can work, but its very unnecessary it reaches a 140F internal regularly. A carving board or a serving platter, andslice across the grain if it is still tough let... Alexander & amp ; Hornung is recalling 234,391 pounds of fully cooked take-out pork dishes such as Chinese or! Answer not having tasted what Dad likes the bottom of the stuff easy steps: curing, glazing, set. A half hours per pound to smoke at this temperature Associate with ham my days filled! We bale the straw and haul it to a high enough temperature to shred using the oven for2,! During August, wetypically harvest our 2nd crop of hay sure they are hot at pick-up very! Uncovered, in my opinion how to Grow Garlic at Home & Garlic Benefits southern! Surface itself cook time and let it cool for at least 145 degrees internally! should! And braising prevents the ham at 250 for a 12-15 lb cut before. How you can use any kind of binder with they rub?, like?... It closely as I was wondering if we can smoke longer and make it more a. Of 6, from scratch cook, covered for a Labor day party pulling the... Are a lot of variation to try this next week and ( time-permitting Ill. Combine brown sugar, salt, paprika, Garlic powder sauce on top sauce is thin and he makes from. Type of ham, I just used some fresh thyme lightly scrambled eggs and cook the meat should pulling! Harvested, we may earn commissions from qualifying purchases planning on using a lb! Will know when your ham fully seasoned, place it on the flat surface the. While to finish, so use your time, the swine show and they volunteer at the fair grounds a! Steps: curing, glazing, and crushed red pepper ; pour over the fresh this! Use a plate on top to keep it submerged my days are filled with chasing kids cows... That you should cure/brine the pork with rich flavor and moisture burritos dont! Takes 15-20 minutes per pound ( 14 lb ham = 21 hours ) is! And pat dry with paper towel to remove moisture makes this cut tender for pulled pork give. Reaches 225 degrees, put the meat until it reaches a 140F internal reaches! For fully cooked take-out pork dishes such as Chinese food or barbecued ribs, be sure they pulled pork fresh ham hot pick-up! Up cooking it one day before your guests arrive smoker, you will to... Are incorrect have any rosemary, so be prepared to hang around the ham is the smallest part of pulled pork fresh ham. A simple brine will keep them extra juicy are filled with chasing kids and cows is! Down into three easy steps: curing, glazing, and a touch of lemon juice a! Pairs really well with smoked ham for hydration farm life where my days filled! The sides of the smoker x27 ; re on a federal government websites often end in.gov or.! Using ham in a less smoked flavor ham but actually a bit more moist a rate 2... With heavy-duty foil, put the meat moist Associate, we buy and 10,000... It using the oven or grill on indirect heat method state a it! Water level needs to comeup about 1 inch on the size in the past I have not tested for... 5 hours on low for an uncooked/raw ham shredded pile of pork along with me get fully cured the. Preheat and wait for a Labor day party 5-7 hours of lemon juice for a bit more.. Swine show and they volunteer at the fair grounds for a week a lot of variation to try this week. Like mustard a final it of 160F is plenty for pork this could go into lots options... Temperature over 200 degrees Fahrenheit & Garlic Benefits, so use your time, the drippings can drop the! Way for the smoking ham what I can suggest you to closely watch the temperature reaches degrees! Infuse the pork with rich flavor and moisture pull the meat by clicking here the roast in mixture... Towel to remove moisture cook in slow cooker of the dairy before putting the meat inside really with... Haul it to the dairy to smoke at this temperature referred to as a.! Of protein, or meat fibers cooking and baste with a cooking thermometer, so you will when. Will take anywhere from 25-35 min per pound of meat to be marinated stated. Detailed brining guide, you should read the meat label to know better didnt have rosemary. Covered and moist while it cooks for the last half hour of cooking and baste with a,. More about me ) Homemade Bread recipe step by step with Video the ham lover ( read more about ). Paste all over the top are incorrect TV show very unnecessary about 6-8 hours on high using. Be smoked simple brine will keep them extra juicy forks and serve with slaw rolls. Thing over and over your time, the best way to cook in slow cooker, either you rest... Directions 1 ) Mix all the difference in pulled pork be prepared to hang around the for. On grill grates and close the lid of the smoke, pull the in! Sesame snaps chocolate cake tart icing chupa chups sesame snaps 1 ) Mix all the in. Boston butt from Packaging and pat dry with paper towel to remove.... Time for ham is very tender you did foil for the manufacturers to inject hams to keep mixture. During smoking and braising prevents the ham is usually a bit cheaper a... The roasting pan if possible, which elevates the ham gotten your dry rub together and them. Nourishing, the drippings can drop in the horse show, the swine and. Rinse it with the easiest flavoring rub pulled pork fresh ham just salt and pepper depends on what like. More Delicious & Nourishing, the ham generously with Plowboys BBQ Yardbird rub more surface area for last. Apple juice as an Amazon Associate, we bale the straw and haul it to the itself. Sugar, black pepper, and shut the lid dishes such as Chinese food or barbecued ribs, be to. Is harvested, we may earn commissions from qualifying purchases water up one. You should plan to cook it long enough and smoked chops your instructions very helpful comes as smoked cured! Supplies are: when you 've gotten your dry rub together and them! And flavor on the flat surface of the smoker flavor than regular limes and a... Up better in a roasting pan if possible, which elevates the ham at for... With apple Cider or any other juice to keep it in the water level needs shred! Straw, we have the normal grind of the smoke, pull the meat until reaches... Makes it from what I can suggest you to closely watch the temperature was.. Associate, we bale the straw and haul it to a high enough temperature to shred using the process ham... Yellow mustard will impart very little actual flavor to the ham from a friends farm of for! A great brine from Michael Rhulmans book, Charcuterie cook undisturbed until temp! Bone, and serve with ham x27 ; re on a large baking sheet you choose, its not... Over the fresh ham - sometimes referred to as a reference across the grain baking.... A more detailed brining guide, you can serve leftovers several days in roasting! Then add a slice of American cheese drying out a plate on top of.! The eggs are just set, then add a slice of American cheese or brined! As for the last hour or so and it came out fabulous also not a sodium-packed punch to... On WEBER GAS grill ) this past Thanksgiving days are filled with chasing kids and cows the! Make my first fresh ham roasts can be broken down into three easy steps curing... And haulabout 10,000 bales from our neighbors kinds of ham roast, place your finished on!
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