Ask for the ham leg bones from your butcher (bones for best flavour). A 7 pound ham, often known as a half bone leg, is required for this dish. Fully bony legs weigh about 14 pounds.
You’ll need to double the pickling time and smoking time if you choose the whole leg.
In a large stock pot large enough to hold your ham and deep enough to cover the ham completely with the brine, combine half the water and the remaining brine ingredients.
Or, any clean bucket will suffice.
Bring the salt water to a boil, stirring constantly, until the sugar and salt are completely dissolved.
Turn off the fire.
Pour the remaining water into the brine to cool it, then set it aside to cool completely.
Put it in the salt water and make sure it is completely submerged.
Weigh if it continues to float to the top.
Refrigerate after covering with a lid.
Remove the ham from the brine after the curing period is complete, rinse thoroughly under water, then wipe clean with paper towels and place on a rack to dry for at least a few hours or overnight.
Bring your smoker to 250 degrees F following the manufacturer’s directions.
In the smoker, put the ham.
For a 7 pound ham, plan on about 4-5 hours of smoking time (if using a full 14 pound ham plan for about double that smoking time).
During the smoking process, add about a cup of wood chips every 45 minutes, or less often for a lighter smoked taste.
Smoke the ham until it reaches a temperature of 130-140 degrees Fahrenheit on the inside (use an instant-read thermometer)
How long does fresh ham take to smoke
Many other cuts of meat can’t compare to the taste and texture of the smoked ham which is so delicious. While meat is often seen as a party dish, I feel it can be prepared at any time of the year.
Fresh ham takes about 5 hours to smoke at 250 degrees Fahrenheit (120 degrees Celsius), or until its internal temperature reaches 165 degrees Fahrenheit (75C). Curing, glazing, and smoking ham can be broken down into three simple procedures. Each stage contributes to the flavor and moisture of the pork.
Is it hard to smoke ham
Cooked ham usually takes about 20 minutes per pound to smoke. When the ham is thoroughly warmed, the internal temperature of the thickest area should read 140 degrees F. I found that using a remote thermometer allowed me to leave the probe on the ham in the smoker while still monitoring the temperature of the ham from inside the house.
Did you inject the ham with anything before smoking
Ham is already smoked, so cooking it in a smoker gives them a second layer of flavour. This is a quick and easy technique for cooking ham with a great smoked taste. If you don’t have a smoker, you can cook it in the oven instead of a smoker and get good results, even if it won’t smoke.
I started with a 6 pound 2.8 kilogram ham. This is ham cooked on the bone that has been thoroughly cured.
On all surfaces except the cut surface, I printed the surface of the 1/4 inch ham in a diamond pattern the night before cooking.
75 mL (1/3 cup) of apple juice, 75 mL (1/3 cup) of maple syrup, a pinch of dry mustard, a pinch of ginger, a pinch of cinnamon, a pinch of nutmeg, a pinch of ginger, and a pinch of a pinch of cloves are used to make the injectable liquid. Every inch or so, I inject the ham.
The next day, I preheated the pellet smoker to 180 degrees Fahrenheit and put the ham in it. I use hickory pellets to light my A-Maze-N Tube Smoker and place it indoors. Starts around 08.30
I make my glaze mix while it’s cooking:
- apple jelly, 50 mL (1/4 cup) (I actually used crab apple jelly)
- 2 tablespoons maple syrup, 25 mL
- brown sugar, 25 ml (2 teaspoons)
- dry mustard, 3 mL (1/2 tsp)
- 1 teaspoon cinnamon (1 ml)
- nutmeg, 1/2 ml (1/8 teaspoon)
- 1/8 teaspoon ginger, 1/2 milliliter
- cloves, 1/2 ml (1/8 teaspoon)
I combine the ingredients and cook on low heat until well combined. I put the glaze on the side.
I bake them for 2 hours at 210 degrees F, brushing them with glaze every 1/2 hour. This raises the temperature to 143 degrees Fahrenheit. I don’t really care about the glazed ham in the smoker.
I forgot to take a picture of the carving as I have a company and dinner party planned. Sorry! These are the remaining pieces of ham.
Big! Sweet, smoky and spicy! The taste of the ham is enhanced by double smoking. Glaze and injection add a lovely sweetness to the dish. Traditional ham seasoning adds to the festive sensation. This ham is perfect for special gatherings of friends and family.
How long can raw bones in ham be smoked
How long does raw ham take to smoke? Raw ham should be fully cooked in 15 to 20 minutes per pound. We like to boil ham until it reaches 160 degrees Fahrenheit (about 3 to 5 hours), then wrap it in foil and cook it for another hour or two until it reaches 190 degrees Fahrenheit.
Do you smoke ham wrapped in foil
Prepare Your Ham for Smoking I always add a few pieces of wood to your coals once it reaches 225 degrees. Now it’s just a matter of putting your ham on the smoker. Remove the ham from the smoker after two (2) hours at 225 degrees and wrap in aluminum foil.
What’s the best way to marinate ham before smoking
- For every 10 pounds of ham, make 1 gallon of brine.
- Bring the brine to a temperature of at least 40 degrees Fahrenheit.
- Refrigerate the ham for 2 to 5 days, depending on your personal taste.
- Rinse the ham in warm water after removing it from the brine.
- Start by heating your smoker to 225 degrees Fahrenheit.
What is the best wood for smoking ham
BBQ wood, also known as wood chips, is what imparts the smoked flavor to the meat you’re about to smoke, and you have plenty of options. Many people who smoke and grill a lot have their own favorite woody “flavor”, which they may use for different types of meat. These chefs have likely experimented with different types of wood to find their favorite smokey accents.
For smoked ham, we use oak, apple, peach, and pecan as well as other types of BBQ wood. Everything turned out fine, but the pecan was our favourite. Pecan wood is a medium wood that gives the meat a slightly spicy taste. It also gives pork and poultry a delicious aroma. We don’t just use it with ham. Pecan is also used in pork ribs, pork shoulder, chicken, and turkey dishes. By the way, we don’t need to buy wood for smoking. Hubby only needed to cut a few small pieces of wood from a fallen branch from a local candlenut tree.
What is the best ham to smoke
You may not need to do anything to prepare ham for the holiday table, depending on the type of ham you buy. Raw city ham should be roasted until it reaches 145 degrees Fahrenheit, which takes about 15 minutes per pound at 325 degrees Fahrenheit. Fully cooked city ham is ready to eat once it is warmed to 140 degrees Fahrenheit.
Of course, cooking your Christmas ham in the oven is fine, but if you really want to spread some holiday cheer, ham cooked on a pellet grill is the best alternative. You can cook your ham on a pellet grill whether it’s pre-cooked or not for a strong wood-smoked flavor.
Low and slow is word game when using a wood pellet smoker, so give it some extra time to make Christmas magic. Cooking time for well-smoked ham ranges from four to five hours, depending on the size and cut. The good news is that you don’t have to stand in front of your smoker the whole time cooking your ham, allowing you to step away and make a glaze or some delicious sides to go with it.
To cook raw ham on a wood pellet grill, simply raise the temperature to about 225 degrees Fahrenheit and let it soak up the smoke until you’re happy with the color. You can lower the grill temperature even further for the cooked ham to allow the smoke to deepen. To get the best taste of any type of ham, glaze regularly throughout the last hour of cooking.
While any type of ham can be smoked on a pellet barbecue, uncut ham is a great way to avoid moisture loss and dryness. However, if you’re short on time, spiral ham smokes faster and may be able to get your family to the table sooner.
How long should a cooked ham be smoked at 225 degrees
It takes 4 hours. If you use a pellet smoker or don’t have a temperature gauge, set it to 225 degrees for 1.5 minutes, then check the temperature inside.
What is the most effective way to inject ham
In a mixing bowl, combine 1/4 cup pineapple juice, 1/4 cup brown sugar, and butter. Pour the remaining liquid over the ham after injecting the mixture into it. Add 1/2 cup pineapple juice and 1/2 cup water to the pot.
