How Long Does It Take To Smoke A Ham
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Learn How to Smoke a Ham. Whether you're making a raw ham from scratch or merely want to infuse your store-bought ham with that delicious fume flavor, this tutorial includes all the information yous need forth with step-by-step photos to create a masterpiece!
Smoking a ham is like shooting fish in a barrel, deeply satisfying, and the flavor will absolutely WOW you lot and your guests!
How to Smoke a Ham
Whether smoking your own ham is something that's been on your bucket listing or is something yous've been curious about, it's time to give information technology a go! While information technology may seem a little intimidating, smoking ham is really very easy and straightforward, you just need to follow the proper techniques. We'll show you lot everything you lot need to know on how to smoke a raw ham (likewise called a "greenish" ham) as well as how to smoke a pre-cooked ham!
Smoking a Raw Ham Versus a Pre-Cooked Ham
Whether you're using a raw ham (aka, green ham) or a pre-cooked ham will determine the method. While the smoking office is identical except for the length of time, the main deviation lies in the curing procedure; pre-cooked ham has already been cured then you lot tin can skip that function and move directly on to the smoking function.
How to Smoke a Pre-Cooked Ham
The process is the same equally smoking a raw ham (see below), you simply skip the brining process and the smoking time will be shorter. Instead you volition only smoke the ham until it reaches an internal temperature of 130-140 degrees to warm the ham through and infuse it with smoke. Go on in listen that the ham is already pre-cooked so be careful non to exceed 140 F or your ham will be dry.
Note that pre-cooked hams are usually already smoked so in smoking it again you'll be giving it a double dose of smoke. Don't worry that the smoke flavor volition be as well overwhelming, it won't. Especially with the glaze added. The actress layer of fume will only enhance the overall flavor and make it all the more delicious.
If you're applying the glaze to your pre-cooked ham, smoke the ham until it reaches an internal temp of about 130 F, spread some of the glaze on the ham, and continue smoking until the internal temp is 140 F. Spread on some more of the glaze, transfer the ham to a platter and tent with foil, letting the ham sit for at least 10 minutes before serving.
How to Fume a Raw Ham
This is where the existent fun is! In selecting your fresh ham leg and curing and smoking it from scratch you take total command over the quality of your finished ham.
The first step is to cure the ham. Curing the ham draws moisture out of the meat, enables the salt and flavors of the alkali to penetrate the meat, gives the ham a keen flavour and enables it to retain its color (Prague pulverization/curing common salt #ane is disquisitional for the latter). Bypassing this procedure will only requite you cooked pork with a cooked pork flavor versus the appearance and flavor of ham.
To cure the ham yous will need to prepare a brine, identify the ham in the brine and allow it then sit down, or "cure", for 7 days (that's near one twenty-four hours per pound of meat).
The brine will infuse the ham with flavor as it slowly penetrates the ham over the course of a week. For this reason using a rub subsequently on is somewhat redundant. Plus, dissimilar the brine, the flavors from the rub will not penetrate into the meat while it's smoking, they will simply remain on the surface. You tin still apply a rub if you wish simply information technology isn't necessary. Between the brine, the smoke and the glaze, your ham will exist wonderfully flavorful!
Let's get started!
Select Your Ham
Inquire your butcher for a bone-in ham leg (bone-in for the all-time season). This recipe calls for a seven pound ham which is known every bit a half bone-in leg. A full bone-in leg is generally effectually xiv pounds.
If selecting a full leg you will need to double the curing time as well as the smoking fourth dimension.
Side by side the ham will need to be cured. To do that nosotros need to make a brine.
Place half of the water and the remaining brine ingredients in a large stock pot that'south big enough to fit your ham and deep enough to allow the ham to be fully covered past the alkali. Alternatively you can apply whatsoever clean bucket.
Bring the brine to a eddy and stir until the sugar and salt is dissolved. Turn off the heat. Pour in the remaining h2o to cool down the brine and then let it cool completely.
Rinse off your fresh ham.
Place it in the brine and ensure that it is completely submerged nether the brine. If information technology keeps floating to the top, counterbalance it downwardly. Comprehend with a lid and place it in the refrigerator.
It will demand to cure for 1 twenty-four hours for ever pound, so in this example for 7 days.
Once the curing menstruation is over, remove the ham from the brine, thoroughly rinse it under h2o, then blot the ham with paper towels and place on a rack to proceed drying in the fridge for at least a couple of hours or overnight.
Optional: At this signal you can apply the rub to the ham if you wish.
Prepare your smoker according to manufacturer instructions and get it to a temperature of 250 degrees F.
Place the ham in the smoker. For smoking time plan on about four-v hours for a vii pound ham (if using a full ham – 14 pounds – program on approximately double that smoking time). Add about one loving cup of woods chips roughly every 45 minutes throughout the smoking procedure or less frequently for a milder smoke flavor.
Fume the ham until information technology reaches an internal temperature between 130-140 F (utilise an instant read therm ometer). It'southward now time to utilise the coat.
Just before yous're ready to utilize the coat, brand the coat.
Get our recipe for Brown Saccharide Coat.
Once the ham reaches an internal temp between 130-140 degrees, apply some of the coat.
Brush the ham all over with a coating of the glaze.
After 20-30 minutes brush the ham all over with some more than of the glaze until the internal temperature reaches 165 F.
Periodically check the internal temperature towards the finish so that you do not exceed 165 F.
As soon as the internal temperature reaches 165 F, remove the ham from the smoker and wrap it in aluminum foil.
Place the wrapped ham in a warm place to let rest until ready to serve. At this signal y'all can as well let it cool completely and then refrigerate and then gently reheat in the foil when gear up to serve.
Slice the ham against the grain in 1/4 inch slices and serve with the remaining coat.
Savor!
PIN ME!
For more delicious adventures in homemade charcuterie be sure to endeavour our:
- Smoked Ham Hocks
- German Bratwurst
- British Bangers
- Smoked Cheddar Sausages
- Breakfast Sausage Links
- Italian Capicola
- How to Make Bacon
How to Fume a Ham
Smoking ham is easy, deeply satisfying, and the flavour will admittedly WOW you lot!
Course Entree, Main Form
Cuisine All, American
- 7 pound fresh bone-in ham , rinsed under common cold water (see blog section higher up: "Select a Ham") Notation: If selecting a ham with the skin on, cut a criss-cross pattern into the skin well-nigh 1/two inch deep
- FOR THE Alkali:
- 6 quarts common cold water , divided in one-half
- two cups brown sugar
- 1 loving cup kosher salt
- 1 i/ii tablespoons Prague powder (curing salt #1)
- 2 teaspoons black peppercorns
- two bay leaves
- FOR THE GLAZE:
- 1 batch Brown Carbohydrate Glaze (click link for recipe)
- FOR THE RUB (Optional - see Annotation):
- 1/4 cup packed brown carbohydrate
- 1 tablespoon paprika
- one 1/2 teaspoons table salt
- 1 teaspoon freshly footing black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- one/ii teaspoon ground mustard
- wood fries (popular choices included maple, pecan, hickory, and apple)
-
To make the brine: Identify one-half of the water and the remaining brine ingredients in a large stockpot that's big enough to fit your ham and deep enough to let the ham to exist fully covered by the brine. Alternatively you lot tin can apply whatever clean saucepan.
Bring the brine to a boil and stir until the sugar and salt is dissolved. Plough off the heat. Pour in the remaining h2o to absurd down the brine and and then let it cool completely.
Identify information technology in the brine and ensure that it is completely submerged under the brine. If it keeps floating to the top, counterbalance information technology down. Cover and refrigerate. Allow the ham cure for seven days.
Once the curing catamenia is over, remove the ham from the brine, thoroughly rinse it under water, so blot the ham with newspaper towels and place on a rack to continue drying in the fridge for at least a couple of hours or overnight.
Optional: At this signal you can apply the rub to the ham if you wish.
-
Set up your smoker according to manufacturer instructions and become it to a temperature of 250 degrees F.
Place the ham in the smoker. Plan on nearly 4-5 hours just start checking for doneness sooner. Add together about one cup of wood chips roughly every 45 minutes throughout the smoking procedure or less oftentimes for a milder fume season.
Smoke the ham until it reaches an internal temperature between 130-140F (apply an instant read thermometer). It'south now time to utilise the glaze.
Once the ham reaches an internal temp between 130-140 degrees, apply some of the coat.
Castor the ham all over with a coating of the glaze.
Afterward 20-30 minutes brush the ham all over with some more than of the glaze until the internal temperature reaches 165 F.
Periodically check the internal temperature towards the end so that you exercise not exceed 165 F.
-
As before long equally the internal temperature reaches 165 F, remove the ham from the smoker and wrap it in aluminum foil.
Place the wrapped ham in a warm place to let rest until set to serve. At this bespeak you lot can also let it absurd completely, air-condition, and then gently reheat in the foil when ready to serve.
Slice the ham confronting the grain in one/iv inch slices and serve with the remaining glaze.
Do I Demand to Apply a Rub? The alkali will infuse the ham with flavor as it slowly penetrates the ham over the course of a week. For this reason using a rub afterwards on is somewhat redundant. Plus, different the alkali, the flavors from the rub volition not penetrate into the meat while it'south smoking, they will simply remain on the surface. You lot tin can still apply a rub if you wish simply it isn't necessary. Between the brine, the smoke and the glaze, your ham will exist wonderfully flavorful!
How to Smoke a Pre-Cooked Ham: Meet blog mail
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Source: https://www.daringgourmet.com/how-to-smoke-a-ham/
Posted by: lewistheyear.blogspot.com
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