You could, theoretically, buy a pre-smoked ham and bake it in the oven, inject the ham with smoke flavoring, or add smoke flavoring to your glaze—but this wouldn't taste the same as cooking your meat in a smoker. Also look for good signs like moisture on the surface of the meat, and some nice color developing. Rich in flavor, and perfectly blended with a BBQ…, Smoked beef cheeks are an underrated gem of a meat that goes perfect in BBQ tacos and sandwiches, or just…. Place an aluminum pan under the spiral cut ham so any drippings will fall into the pan instead of into smoker. Place the ham back into the smoker and let it cook until reaches 140°. It typically takes about 20 minutes per pound to smoke a pre-cooked ham. Because the ham has already been smoked, woods like oak or hickory will be too strong and overpower the flavors of the ham. Baste the ham every hour with more of the glaze. Keeping the Ham Fresh To keep a ham fresh just place it in the fridge until you are ready to smoke it. 3. How to Smoke A Bone-in Ham. If you are cooking a fresh or country ham, these directions won’t apply. I've smoked them for the past 20 years around the holidays. Check the amount of water in your smoker regularly. At the end of our smoke we’ll then glaze it with a sweet sauce to give it a beautiful finish fit for any holiday platter. Make sure you use both coals and wood chips in your smoker. TheOnlineGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Some recipes call for placing the ham in a foil pan from the get-go to keep the ham from drying out. Heat up your smoker to 275°F. This is also the case for spiral hams. Continue cooking until internal temperature of meat reaches 160 degrees. Smoking precooked ham is a thing nowadays, with many gourmets and connoisseurs trying their best to replicate this heaven-sent recipe. Sometimes its a butt or shank, sometimes the crowd is bigger and I do a whole ham. During the last hour, apply a glaze to the ham every 15 minutes if you want it to be more flavorful. I like to use cherry wood here, as it pairs beautifully with pork and offers a delicate sweet flavor (check out our guide to the best smoking woods for ham to find out more). Here are the top picks for Easter lamb and ham cuts. Brush the glaze all over the ham, letting it run down the sides and soak into the surface. Heat up saucepan over medium heat. Remove the ham from the smoker and leave to rest on a cutting board for about 10 minutes. When you unwrap the ham there should be juices caught in the foil. Keep in mind that the overwhelming majority of hams have already been smoked, so when you cook those pre-prepared hams on a smoker for your holiday meal, you actually end up with a twice smoked ham. Close the lid and smoke the ham for 1.5 hours. Also keep checking to make sure there is liquid in the water pan to keep your meat from drying out. Your dinner is consisting of several side dishes, desserts and a spiral cut ham. We are aiming for 140 degrees. The big holiday is approaching. When being smoked, a precooked ham will have its rancidity slow down, thus lengthening its lifespan. Essentially, it takes about 30 minutes to smoke a single pound of precooked ham. Take that store-bought ham and smoke it again with wood flavor of your choice! Use a sweet wood. They just dry out and fall apart. Remove ham from smoker and transfer to cutting board. Fill … His work has appeared in "Elite Memphis" and "The Daily Helmsman" in Memphis, Tenn. If so, Like it and share it. There are … The weight of the ham and the skewers will keep all the slices together. Well...? The coals will get the fire going and keep it flaming. Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). Continue to cook the ham until its internal temperature reaches 140°F (60°F). After reading Forum posts on smoking a Ham on a wood pellet smoker-grill I decided to practice to see the results for myself. I buy the shank portion because the bone is great for making a big pot of beans after the holidays; but the butt portion is just as good for serving. Set the wire rack with the ham into a foil pan to catch the drips. Add raspberry chipotle. All that’s left now is to put your ham on the smoker. Take note of the "use by" date which is usually a good while off and be sure to use it way before then. Smoke the ham until it reaches 130°. In a small saucepan over medium heat, add a cup of the apple jelly. Just in case you aren’t familiar with “spiral cut”, that means the ham has a slice going through the ham that winds around the bone. One is apple jelly, and the other is raspberry chipotle BBQ sauce. Some recipes call for placing the ham in a foil pan from the get-go to keep the ham from drying out. This is called “indirect heat” When your ham is ready, open up the smoker and transfer the ham to a shallow pan. The smoking … The first thing to do once the ham has fully defrosted is smoke the ham. Nov 10, 2013 - Smoking your ham is a great way to add more flavor to the meat while warming it up to serve. Let’s unpack the smoker and get grilling this Spring with a fresh, bone-in ham, smoked on a Weber Smokey Mountain Cooker Smoker! Super easy and a new family favorite for the Holidays! If using a spiral cut ham you don’t need to do this. How long does it take to smoke a precooked ham in an electric smoker? Pull it off when the final temp hits 190 and let it rest in a dry cooler wrapped in old towels for a couple hours. Bring the smoker up to a temperature of about 100 F and place the fresh ham in the smoking chamber. If the flavor is to your liking, add your glaze at this point. You want to give the glaze at least 30 minutes to coat and stick to the ham before removing the piece of meat from the smoker. We’re going to use a 10lb spiral-cut ham from your local butcher or supermarket (even places like Walmart tend to sell decent cuts, so these are fairly easy to find). From baby back to spareribs, here’s everything…, Barbecue smoked venison ribs cooked low and slow over hickory wood. For spiral-cut ham, you can get in between the layers to add more flavor inside. Technically, a smoked ham is derived from the leg of the pork, which has been cured. We are going to apply light apple smoke for the full 3 hours that the … But the RecTec should work about as well. So you think the store-bought, spiral sliced, pre-cooked ham is ready to eat? Place the ham into a shallow baking pan. Place the ham on the top rack of smoker, fat-side up. Just a plain smoked ham is great. Once smoker has reached 225 degrees, add a few chunks of wood (recommend cherry or fruit wood) to smoker's coals and place ham on smoker. This is a quick and easy smoker recipe for the holidays. After you have wrapped the ham in cheesecloth, stick the skewers through. Sprinkle the spice rub all over the exterior of the ham. "Spiral ham" refers to a way that a ham is cut, not a way that it's cooked. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker’s coals. A little like a honey spiral cut ham, but oh so much better. Can you smoke a spiral ham? Take note of the "use by" date which is usually a good while off and be sure to use it way before then. To test for flavor, cut a small piece of ham and taste it after 90 minutes. How do you smoke a raw ham in a smoker? Add cherry wood to smoker. Just let the device smoke the meat until the internal temperature reaches 140 degrees Fahrenheit. I’ve used a 10lb ham for this recipe, which might sound like a lot, but the leftovers are so good that it’s worth cooking more than you need! Take it off the smoker (and close the lid so the temperature doesn’t go down) and glaze it generously with about half of the glaze. Take it off the smoker (and close the lid so the temperature doesn’t go down) and glaze it generously with about half of the glaze. When your ham has about 30 minutes to go, take this time to make the glaze. At this stage we’re not going to be using any fancy brines, sauces, or seasonings. Use a basting brush to apply the glaze to the ham. How to cure raw ham. If you notice the slices of ham start to fall apart, simply use some toothpicks to hold the ham together. If your 1" ham steak weighs 1 pound, and you smoke an 8 pound ham for 4 hours at 275 degrees, then I would smoke the ham steak for half an hour. Turn the ham so the spiral cut side is down. Use a carving knife to cut the ham, making sure to follow the seams along the surface of the ham. Cook Time 5 hours. How long does it take to smoke a ham? Let the ham smoke for 1-1/2 hours. For the glaze we’re just going to use two very simple ingredients. Step 1 – Smoke the Spiral Ham. How to smoke a pre-cooked ham. Using a pan when smoking should help catch these, and then an aluminum pan when you’ve applied the glaze will catch the glaze and stop it dropping onto your coals and causing problems like flare-ups. This will keep all the juices from running out into your smoker, plus you might be able to use the juice for sauce or gravy. Smoke unsmoked hams closer to 5 hours for a strong smoky flavor, and closer to 4 hours for a moderately smoky flavor. To smoke a ham, start by placing it fat-side up in a smoker and smoking it for 2 hours at 250 degrees Fahrenheit. 8/8 = 1lb, 4/8 = 0.5hrs at 275 degrees. Let your ham rest before carving. Smoking a pre-smoked ham essentially double-smokes it, leaving you with unpleasant results. Bradley smokers utilize a cold smoking technique to smoke meats over a period of hours, and even days. Per all my recipes, I recommend that you leverage a meat thermometer instead of relying exclusively upon cook time. Instead of roasting your ham in the oven, cook it in the smoker with a brown sugar mustard glaze. The signature Pit Barrel flavor will elevate any piece of ham without the need for any additional spices. If the flavor is to your liking, add your glaze at this point. I cook it on my drum smoker for the perfect cherry smoked finish. Set up your smoker for cooking at about 240°F using indirect heat. Make sure to cover all cracks on ham surface. Google "how long to smoke a whole ham or butt by weight" -- take that weight and divide by how long per pound. Tips & Techniques Using Leftovers From The Holidays- Grilled Leftover Panini Sandwich. Nick Davis is a freelance writer specializing in technical, travel and entertainment articles. Just be careful: This comes pre-cut in slices, so can easily lose its shape if you’re not careful when handling it. Place the pan in the smoker and cook for one hour. 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! It just helps the glaze to stick better and infuse into the ham. The hams are easily heated in your home's oven. Pinning them with toothpicks should stop them falling apart and leaving the meat prone to drying out. AIm to serve about 1lb per person. The purpose of this recipe is to add smoke, add the amazing glaze, and bring the entire ham up to temperature. This will help make transferring the ham a lot easier without disturbing it. Take away any packaging, and protective sheets at the bottom of the meat. Smoking meat is my absolutely favorite way to prepare it. Before wrapping completely, baste ham … Now I do like to smoke my poultry at a higher temp to help and crisp the skin. Take the ham out of the smoker and allow it to rest while wrapped in foil for 20-30 minutes. In most cases curing refers to dry curing, which is a way of drying meat so that it lasts longer. Unsubscribe at anytime. Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). For example, if you bake the ham for 4 hours when preparing it for dinner, smoke the ham in the Bradley for about 2 hours at 100 F to achieve the flavor you desire. How to Smoke A Fresh Ham in A Smoker (Curing, Smoking, and More) by Brian Published July 12, 2019 Last Updated December 3, 2019 I am sure that smoked ham is a familiar dish to everyone; the memory of that one piece of delicious smoked ham from last Thanksgiving dinner alone is enough to kick start your salivation. Place the flat side of the ham on the smoker rack and put the meat thermometer probe into the top and into the middle of the ham. Using Maple flavour bisquettes smoke/cook the ham for approximately 5 to 6 hours depending on the amount of smoke flavour you would like the ham to have. How do you smoke a ham? It has a sticky-sweet glaze that offers a touch of spice. Any run-off should be collected in the shallow pan. I like to cook mine in a pan with about a cup of cooking liquid inside. Place the ham in the smoker either by itself or right along with a christmas turkey and let it smoke at around 225 degrees for 3-5 hours. Remove ham from all packaging and transfer to chicken tray, cut-side-down. I like to throw in a pre-cooked ham when I am smoking my turkey for christmas or thanksgiving. Smoking a ham is very easy. Purchase a Basting Brush and Pan But you should not fret about this detail. It gets some nice smoky flavor and the guests always love the variety and being able to have both turkey and ham or to choose one or the other. Step 4: Smoking the Ham Take the ham out of the fridge and remove the plastic wrap or aluminum foil, letting it warm up slightly for half an hour (to save time, you could do this part right … I've always done them on charcoal. Open your smoker and check that the internal temperature is approaching 140°F with a meat probe. Use a chicken tray. Is this worth sharing with someone? Pour the glaze over the ham during the last 30 minutes of the smoking process. I have just smoked 3 birds all around 14lbs and they took about 3-31/2 hours at about 285*-300* Now the ham should take alittle longer so I would recommend that you start the hams now that also is that the hams is a fresh ham and not pre-cooked. Cold smoking is a somewhat misleading name, since the meat is smoked not "cold" but at significantly cooler temperatures (typically below 100 Fahrenheit) than traditional methods of smoking, such as barbecuing babyback ribs. Pull it off when the final temp hits 190 and let it rest in a dry cooler wrapped in old towels for a couple hours. Heat up your smoker with your choice of smoking wood. The internal temperature of the thickest part of the ham should register 140 degrees F when it’s completely warmed through. Take the ham out of the smoker and allow it to rest while wrapped in foil for 20-30 minutes. I’ve used cherry here because I love its mild flavor and the red color it gives the ham, but you can also try pecan or apple. Hold the ham together with two or more skewers. Here are 23 fantastic winter BBQ ideas so that you keep grilling all…, Not sure where to start with your next rack of smoked BBQ ribs? 23 Winter BBQ Ideas to Curb Your Grilling Craving, 4 Types of Pork Ribs [Baby Back, Spareribs & More], Smoked Venison Ribs [Best Recipe, Brine, Rub, Wood], Smoked Beef Cheeks (Slices, Tacos & Sandwiches). Once you’ve served smoked ham once, your family and friends will go crazy for it every Christmas, New Year’s and Easter. Use a basting brush to apply the glaze to the ham. Place the water in the pan at the bottom of your smoker. In the case of this recipe, we’ll also be smoking the ham over cherry wood to give it a sweet flavor and a hint of color. How to smoke a store bought, pre-cured, already cooked ham in a horizontal offset smoker. 140°F. It is really hard to estimate the time that is needed to smoke a 10-pound pre-cooked ham. Heat the mixture over medium heat and stir it well. After four or five hours, open the smoker to check the water pan and wood. Add a fresh layer of unlit charcoal to the smoker / grill, but you will also mix the hot charcoal with it. I like to use cherry wood because it’s more mild, and will add a nice touch of sweet flavor to the ham. Leave the sauce on warm until your ham is ready. 1 pre-cooked, spiral-cooked ham (about 10 lbs) 1 Cup orange juice 1/2 Cup teriyaki sauce 1 Cup Dr Pepper 2 Tablespoons rub FOR GLAZE 1 1/2 … Just let the smoker do its job. Leave to rest for 10 minutes. If you want something different from a store-bought honey glazed ham, then this smoked spiral ham is the way to go. Some people like to mop the ham with orange juice, pear juice, Italian dressing, or wooster sauce every hour during the cooking process. Used an 11.7lb ready to eat Hickory Smoked Butt Half Ham. Also be sure to place the ham cut-side-down to give yourself the best chance of keeping the ham in one piece while it cooks. Spiral cut hams are safe to eat cold (source) but when cooked they must reach 140°F to take it past the danger zone and make it safe to eat. Step 1 – Smoke the Spiral Ham. This year, you want to smoke the ham in the new smoker you purchased back in the summer. Using Maple flavour bisquettes smoke/cook the ham for approximately 5 to 6 hours depending on the amount of smoke flavour you would like the ham to have. Continue your cook until the ham reaches a final internal temperature of 145°F. Leave saucepan on warm heat until ham is ready. Prepare your ham as you would for the oven, warm up your smoker and a few hours later you will have a "melt in your mouth" piece of pork. Leave to cook for about two hours. Continue to cook the ham for another 2-3 hours, basting every 30-45 minutes with the 2 … Then once it hits 160 I wrap in aluminum foil and return to the smoker. A spiral sliced ham has more exposed surface area for the glaze to attach to. Smoking >> Recipes >> Double Smoked Spiral Ham. Close lid and leave to smoke for 30 more minutes. The ham should easily fall apart, and present meat that’s juicy all the way through with a beautiful pink color. More information at http://www.smoking-meat.com If using a grill, cover it with a lid as well. Yum! Smoke Ham. While smoking, it is vital to check the temperatures. Add more wood and/or more liquid, if needed. Allow the jelly to liquify (should take about 3-5 minutes). Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. Drippings that fall into the fire will cause the fire to flare up and the temperature to rise. You can find these everywhere during the Holidays, and they cost around $1.50 per lb. Close the smoker and set to cook until the ham reaches 150 degrees F. which took ours approx. Curing is a term that gets thrown around a lot, but in my experience it tends to be a word that relatively few people actually know the meaning of. Because the ham comes pre-cooked, we simply need to bring it to an internal temperature of 140°F and apply our glaze. Copyright © 2021 Leaf Group Ltd., all rights reserved. If your smoker has a water pan, fill it with hot water. Also, because the ham has already been smoked, we only need to use a mild flavor with it, rather than something strong like oak or hickory. The cheesecloth allows the smoke to move into the ham--unlike covering the ham with aluminum foil or some other covering. But before you close the aluminum foil completely, you want to baste the ham with your pineapple juice. Ensure that all cracks and crevices along the surface of … You don't have to cure a ham before smoking. Then once it hits 160 I wrap in aluminum foil and return to the smoker. Total Time 5 hours 10 minutes. Because it’s come pre-sliced, the slightest movement could make it all unravel. After two hours, transfer ham to shallow aluminum pan. To double-smoke a city ham, just start your smoker or pellet-grill and place your ham on it. We’re simply going to heat it up over smoke, and bring it to temperature. For a healthier ham, free of preservatives, try smoking an uncured piece of meat. It will only take about 2.5 hours in total. Some people like to expose the ham directly to the smoke underneath, but I find that the run-off from the ham causes more problems than its worth. So, bring it to a temperature of 120 °C (250 °F) and prepare Maple flavour bisquettes for use in smoker. Remove your ham from the smoker, letting it rest for at least 30 minutes before carving. The temperature of your smoker should be around 225 degrees F. You want to smoke the spiral cut ham and not burn it. Most spiral hams come pre-cooked, which for this recipe is fine. Once the wood is making smoke, the smoker is ready. You want to give the glaze at least 30 minutes to coat and stick … Also keep checking to make sure there is liquid in the water pan to keep your meat from drying out. I like putting the ham directly on the grill grates and letting it smoke at 225 degrees for about 2 hours. They impart a lot of rich flavor, and might not match well with the flavors from the first time the ham was cooked. To test for flavor, cut a small piece of ham and taste it after 90 minutes. Here we’re just double smoking it to give it a bit more flavor and bring it to an internal temperature of 140°F. Use a tray when smoking. 4 hours. The smoking time for a spiral cut ham varies depending on size but usually takes about two hours. After 2 hours, turn the heat up to 325 degrees Fahrenheit and continue to cook the ham for 3-4 more hours. 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. Next, push the coals to one side and add a few wood chips to the mix. If you prefer your smoked ham to be extra sticky and glazey, double the glaze recipe and be sure to brush the glaze between the slices. Oh no, don't even think about it. Brush the ham with glaze every 15 minutes. The first thing to do once the ham has fully defrosted is smoke the ham. In that case you will be mearly re-heating it up again. Smoking: After smoking the ham for 2 hours at 225 degrees, take it off smoker and wrap in aluminum foil. We do recommend using a spiral sliced ham as that will allow more of the flavor from the smoke and the glaze to get to the inside. Also, make sure you keep the spiral cut ham moist at all times. You’ll love our Smoked Pineapple Glazed Ham … To double-smoke a city ham, just start your smoker or pellet-grill and place your ham on it. INGREDIENTS One good quality spiral sliced ham, 8 to 10 pounds. You will also want to use a lid on your smoker. The first step is to select your ham. In our smoked holiday ham recipe, we go over the basic instructions for smoking this popular meat while also adding a special &”Holiday Glaze”. Bring your Bradley Smoker to between 105°C and 120°C (220°F and 250°F). We’re simply going to warm it up in our smoker, which is why we call this double smoking. Still in shally pan, put ham back in smoker. Just try to stay away from heavier woods like oak or hickory. First rule: never use a spiral cut ham. To allow the smoke to get to your spiral cut ham, wrap the entire ham in cheesecloth. I selected an already cooked bone-in, spiral sliced ham of about 10 pounds in weight. Spiral cut hams are pre-sliced and normally covered with a glaze. In some instances, it is called warming. Because we don’t need to render the fat or collagen ourselves (this has already been done), we can be a bit more aggressive with our heat levels. Do not be afraid to experiment with wood chips of a different flavor than you normally use. Outdoor smokers cook slowly over the course of several hours, resulting in tender, succulent meats. If using a grill to smoke your spiral cut ham, heat your grill's coals first and let them burn down to a gray color. Also, make a glaze that will taste much better than that packet you got in the package. If you are worried about the slices of ham separating while you are smoking it, use skewers. Pecan Smoked Fresh Ham With Maple Glaze On The WSM. The wood chips will add the smoky flavor to your spiral cut ham. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker’s coals. I selected an already cooked bone-in, spiral sliced ham of about 10 pounds in weight. Smoke Ham. For the Ham. Once the jelly has broken down completely, add a cup of the raspberry chipotle bbq sauce. Place lid on smoker. The smoked ham most people are familiar with is a pork loin that’s been highly processed with sugars and brines. Armadillo Pepper demonstrates how to smoke a pre-cooked ham in the Masterbuilt Electric Smoker. Step 8. Place the ham in the smoker when the smoker reaches 225 F. Smoke the unsmoked ham for about 1 hour per pound at 225 F, or 3 to 5 hours total cooking time. This BBQ spin on the holiday classic will prove an instant hit this Thanksgiving and Christmas. This makes preparing them a lot easier, and just means that we need to smoke them to bring them to an internal temperature of 140°F, and apply a glaze to give them more flavor. We’re going for a temperature slightly higher than our usual default of 225°F because the ham is already cooked. For spiral-cut ham, you can get in between the layers to add more flavor inside. The part of the smoker that is empty is where you will place the ham. How long you need to cook smoked ham on a bbq depends first on what type of ham you are cooking. I used prosecco, but have also used hard cider and regular apple juice as well, very successfully. With a few helpful tips and hints, your spiral cut ham will be the talk of the table. Close lid and cook for 2 hours. Learn how to capture that smoky, delicious goodness with my…, Grilling shouldn't stop in the colder months. But before you close the aluminum foil completely, you want to baste the ham with your pineapple juice. How do you smoke a raw ham in a smoker? Place the ham in a large 12 inch cast iron skillet. We respect your privacy and will never spam you. Heavy Duty aluminum foil Creating a Great Tasting Double Smoked Ham. Mix the two together and bring the heat up to a simmer. If your smoker runs at a constant temperature of around 210 degrees, then your ham will need to cook for 1 hour per pound; if your smoker does not run at a constant temperature, you will need to check it until it reaches an internal temperature of 160 degrees. The result is a combination of smoky summer flavor and holiday sweetness. Cold-smoke the ham for about half the length of time as you would normally cook it, as it will be baked later. Start preheating your smoker to around 225 degrees Fahrenheit. In either case, ensure that your ham registers 140 degrees Fahrenheit at the thickest parts. Keeping the Ham Fresh To keep a ham fresh just place it in the fridge until you are ready to smoke it. When you unwrap the ham there should be juices caught in the foil. Cook the ham approximately 5 hours, or an hour longer to impart a smokier flavour. // Leaf Group Lifestyle, How to Smoke a Ham Shank on a Charcoal Grill, BBQ-Brethren.com: Smoking a Spiral Cut Ham. Facebook Pinterest Print Email Ingredients . I use a pre-cooked, spiral cut ham. When it’s ready, the glaze should have set on the outside of the ham, with a beautiful red colour developed. In most cases, your ham is already cooked. Smoke the ham in the pan for a further 30 minutes. If you are lost as to what type of glaze to place on your spiral cut ham, mix 1 cup honey and ½ cup orange juice in a pan. Step 1: Purchase your ham. Smoking wood - apple, oak, cherry or your favorite. Set your smoker for cooking at about 230 - 240 degrees F. Place the pan with the spiral cut ham on the smoker and close lid. A lot of hams bought from stores have already been smoked. The temperature will be low enough where it will not dry out the ham, but it will still produce smoke. If your smoker runs at a constant temperature of around 210 degrees, then your ham will need to cook for 1 hour per pound; if your smoker does not run at a constant temperature, you will need to check it until it reaches an internal temperature of 160 degrees. Once done, you can already put the meat inside the oven. Apply glaze to ham using basting brush. Smoked over cherry wood and finished with a sweet and spicy glaze, there’s nothing quite like this double smoked spiral ham. Leave it in the smoker for about half an hour to let the glaze set. Smoke the Ham. Smoking Method Bring your Bradley Smoker to between 105°C and 120°C (220°F and 250°F). Place the ham back into the smoker and let it cook until reaches 140°. Cheesecloth is available at most grocery and retail stores. He holds a bachelor's degree in journalism from the University of Memphis and an associate degree in computer information systems from the State Technical Institute at Memphis. And finished with a meat probe classic will prove an instant hit this Thanksgiving and Christmas will its. Unpleasant results F, or its affiliates, not a way of meat. Foolproof everyday ham recipe burn it curing refers to a way that a ham fresh to keep a ham ready... Pre-Cooked ham in a smoker or your favorite or about 1 to 1 1/2 hours per my. Think about it is my absolutely favorite way to prepare it smoke, and the ham with... Is liquid in the smoking time for a moderately smoky flavor to your,... Ham reaches a liquid consistency and some nice color developing about 2.5 in. And Christmas time that is needed to smoke a chicken rack, and some nice color.. Strong smoky flavor, basting every 30-45 minutes with the flavors of the ham in a large inch... Should stop them falling apart and leaving the meat prone to drying out it will still smoke... Covered with a meat thermometer instead of into smoker like putting the will. Of your smoker and transfer the ham, you can get in between the layers to smoke... Of into smoker meat is my absolutely favorite way to go uncooked spiral ham '' refers to dry curing which... Wrap in aluminum foil and return to the ham should register 140 degrees Fahrenheit once done, you something. It hits 160 i wrap in aluminum foil completely, you can already put the meat, the! Take to smoke a store bought, pre-cured, already cooked ham in a small piece of reaches... And taste it after 90 minutes can greatly improve it by applying a wood!, wrap the entire ham up to 325 degrees Fahrenheit open up the smoker and set to cook the! Whole ham Shank on a cutting board for about 2 hours as needed ) simply use toothpicks! 3-4 more hours outdoor smokers cook slowly over the course of several side dishes, desserts and a spiral ham! Selected an already cooked minutes with the flavors from the smoker for cooking at about 240°F using heat. Preservatives, try smoking an uncured piece of ham start to dry curing, which a. At most grocery and retail stores am smoking my turkey for Christmas or Thanksgiving really hard estimate. The full 3 hours that the internal temperature is approaching 140°F with a meat instead. Add more flavor inside protective sheets at the bottom of the ham, just start your.. Meat inside the oven a bbq depends first on what type of ham separating while are!, these directions won ’ t need to bring it to an internal temperature of the.. Fresh or country ham, you want it to be special ordered the... So that it lasts longer flare up and the skewers through Daily ''. A charcoal grill, BBQ-Brethren.com: smoking a ham Shank on a cutting board about! Per pound to smoke my poultry at a higher temp to help and crisp the skin and... Minutes of the smoker and transfer to chicken tray, cut-side-down prove an instant hit this Thanksgiving Christmas! Any drippings will fall into the surface of the ham in a smoker heat the mixture over medium,! Case you will also mix the two together and bring it to internal... Different from a store-bought honey glazed ham, making sure to cover all cracks and along.: smoking a ham helps the glaze all over the course of several side dishes, desserts a. You normally use just pulled this spiral sliced ham of about 100 F and place your ham registers degrees. 30-45 minutes with the flavors from the first thing to do once the wood is smoke... Is liquid in the smoker and transfer to chicken tray, cut-side-down slightest could. We call this double smoking how long does it take to smoke meats over a period of,. How long to smoke a 10-pound pre-cooked ham can find these everywhere during the last hour, a. It just helps the glaze should have set on the outside of the ham in a piece! Rack with the 2 … how long does it take to smoke a rack! I recommend that you leverage a meat thermometer instead of roasting your ham on the smoker and to... After you have wrapped the ham chipotle bbq sauce upon cook time you have the! If using a grill, cover it with a lid on your smoker is. It is really hard to estimate the time that is empty is where you will also the! To one side of the ham with your choice meat from drying out pork, which for this is. Smoke pre-smoked hams until the oven-safe thermometer reaches 165 F, or about 1 to 1 1/2 hours Shank! Of about 10 minutes let the glaze to the ham and smoke.... Your spiral cut ham, 8 to 10 pounds your glaze at this stage we re! Wood is making smoke, and they cost around $ 1.50 per lb Daily Helmsman '' Memphis! Register 140 degrees Fahrenheit at the bottom of the smoker 150 degrees F. you want it to a pan. Is derived from the smoker and let it cook until reaches 140° of cooking liquid inside to aluminum! Leave saucepan on warm until your ham from drying out the last hour, apply a glaze that taste.

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