can you smoke a cured ham

By | December 30, 2020

You can also cure or smoke this ham before baking or roasting it. Fresh Ham; Curing mix – you must use a curing salt to make this mix, not regular salt. Dr. Gregg Rentfrow. Good question! Updated: September 11, 2019. Ham can also be additionally preserved through smoking, in which the meat is placed in a smokehouse (or equivalent) to be cured by the action of smoke. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker’s coals. For the meantime, the sodium nitrate and salt in the liquid brine will cure the meat at the same time halting harmful bacteria and turning the meat to pink color. Ham is actually a type of pork, which can come as fresh ham, smoked or cured type. If you are cooking a fresh or country ham, these directions won’t apply. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. Dry curing is another process used to make prosciutto and country ham. We actually built a small smokehouse for this process. How long you need to cook smoked ham on a bbq depends first on what type of ham you are cooking. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. Now that your ham has cured, you can pull it out and smoke it. But you can purchase a smoker to smoke your ham in, or you can build a smokehouse. Half hams always work best for smoking. Half of a Gun, and a Life Lesson, On Christmas Morning. You can glaze with maple syrup. Take a sharp knife and cut a diamond pattern into the skin and fat (generally about 1/4" deep), taking care to make sure you don't cut the meat. You must fully cook fresh ham before consuming it, and you must keep it chilled in the refrigerator. I want to know that you, can cure and smoke your own ham, too. There are different varieties of ham for you to choose from. 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. Latest. Most dry-cured hams require cooking to a minimum of 138-140* internal temp, depending on the producer. With your smoker preheating, it's time for you to get the ham ready. The bone-in ones taste better as compared to the boneless ones. Because the temperature is so low, bacteria is controlled by chemicals in the smoke and the slow drying process. Cook until an instant read thermometer inserted into the deepest part of the meat reads 140ºF, about two more hours. If you can’t do this, buying a cured whole or half ham is fine. If you get an already-smoked country ham, you can simply heat it in the smoker. Brining and smoking venison into ham is easier than you might think. I am really picky about pork, and to be honest, wasn’t sure I’d like the ham well enough to do it again– but I was so curious about the process that I decided to give it a go, just for fun. Because dry hams are typically saltier than other products, they benefit from soaking in water for 1-12 hours (in the refrigerator) before cooking. In general, ham is usually a bit cheaper than a pork loin and serves more people. Warnings. When smoking a fresh ham you want to keep your temperature between 220-230 degrees F, so check it often while preheating and while cooking. The United States Department of Agriculture warns that you must check the temperature of your ham with a food thermometer as soon as you remove it from the smoker. The lower your cooking temp the longer the ham will have to take on smoke. By Jamie Carlson, and Josh Dahlke. Either way, you can cold smoke the ham at around 90 degrees Fahrenheit. The result is a more subtle, milder flavor that still retains our distinctive country-cure taste. Smoking. You can eat it hot straight from the smoker, or alternatively, allow it to cool before storing it in the fridge in a Ham Bag for up to 2 weeks. As a result, a dry-cured ham will taste quite salty. Of course, you can go longer but the benefit of smoking declines over time. Worth the Wait: It Took 10 Years, but a Mother-Daughter Team Finally Killed Two Massive Colorado Mule Deer . Experts recommend against using salt alone as a cure … Presuming that you can maintain a 250ºF in your smoker with your apple wood chunks then I think it should take about 5 hours to reach an internal temperature of 140ºF for your ready to eat fully cooked ham. … So if your ham weighs eight pounds, you would want to smoke it for around 2 to 3 hours long. Rather than rubbing it with sodium nitrate and salt, hams are immersed in a curing brine for almost a week. For extra flare though, at this stage you can also score and dress your ham, cooking a little longer with an extra glaze. What is the Best Ham for Smoking? Uncured ham, also labeled as "fresh ham" is the same cut as cured ham. To double-smoke a city ham, just start your smoker or pellet-grill and place your ham on it. If it's a commercially produced ham it will state the minimum I/T on the label cooking instructions. This keeps the ham from drying out. Undercooked ham roast can harbor dangerous bacteria. Rinse the ham in the sink under warm running water while scrubbing away the moldy portions with a stiff nylon-bristled brush. The ham is immersed in the brine, and usually injected with it, and can be fully cured in just a few days rather than the weeks-long or months-long dry-curing process. With the proper mix of sugar, spices, temperature and patience you can cure your own country ham. But country hams have a lot of salt in them, so I wanted to make sure he got a good soaking. Supplies Needed for Dry Curing a Ham. You can even cold smoke it if you are set up to do so. It turned out to be easy and incredibly delicious. Can you “smoke” a ham if you don’t have a smoker? Unsmoked country hams, on the other hand, can enjoy a full smoking session of about 3 to 5 hours in which you can control how much smokiness you want to add. It also has more exposed surface area to cook. Smithfield Olde World Cure Country Hams are smoked and dry salt cured like the Genuine Smithfield, but only aged for 3-6 months – a process used by the Indians and Colonial Virginia settlers. More Cast Iron Chef. Step 1. Since we'd bought a brown sugar-cured ham, we were planning a brown sugar glaze. Home-cured and smoked ham doesn't seem as though it should sneak into any sort of "easy cooking" recipe compilation. A cold-smoked ham requires salt curing (typically in a brine) to keep the bacteria under control throughout the curing process. When purchasing uncured ham, you may notice that it has a slightly different, yet naturally occurring color than the cured ham you're used to. One reason for this is that their smaller size makes smoking more manageable. This shorter shank ham is often referred to as a “cousin” to a Genuine Smithfield. Once the ham is cured, it can be smoked, cooked or frozen for later cooking. Adding too much smoke can make it bitter. Tips for smoked ham Hunting. Cold-smoked ham is made by smoking the ham at around 60 F (15 C), which can go on for days or even weeks. After the ham smokes for about an hour, you’ll want to start basting it every 30-45 minutes with apple cider. Smoke for four hours. But before you close the aluminum foil completely, you want to baste the ham with your pineapple juice. You can keep your smoked ham that … I like to cook mine in a pan with about a cup of cooking liquid inside. Well. The main flavor compounds of smoked ham are guaiacol, and its 4-, 5-, and 6-methyl derivatives as well as 2,6-dimethylphenol. How Long Does Smoked Ham Last in the Fridge? Brush the glaze on the ham. Sunday, Dec. 25, 5:15 a.m. A lot of the recipes we read said the hams took 4 to 6 hours to cook, but those were smaller hams (ours, again, was 18.86 lbs.) You can! If you go much higher than 120 degrees internal, then you run the risk of drying it out. All that’s left now is to put your ham on the smoker. Uncured ham is not injected with the same chemical brine, smoke, or flavorings that are used in cured meat. Wondering how long should you smoke a cured ham? The liquid enters the ham and it will keep it moist. Boneless vs. Bone-In Hams. If you are going to smoke your country ham, keep the smoke levels low. Though you could dry cure the ham, most of the hams are wet cured. If you feel like your ham is looking a little dry, you can always cover it with foil inside the smoker after that initial hour. The difference? Pay close attention to the size of the ham. Smoke low & slow @ ~225* until desired temp is reached. If you are dealing with leftover ham that is too salty, you can still make use of it by using less. How long you smoke the ham is all about your preference and how intense you want the smoke flavor. Baste frequently and keep the temperature around 250 F for 5 to 6 hours. For example, if you are adding the ham to a soup or stew, use two-thirds of the amount called for in the recipe. I recommend cooking a cured ham for about 15 to 20 minutes per pound. Place the ham in a large pan and place the pan in the smoker. You can make cured ham yourself. Mix together the glaze ingredients in a bowl. Curing hams the old way takes months if the ham is smoked. Your ham ham is now ready to enjoy. Be sure you understand the kind of ham you purchase so you know how to store it properly. Guns. This is where fresh ham is rubbed with a dry mixture of salt and other ingredients. This can help cut back on the salty flavor while still allowing you to … Look at the label to see how much your ham weighs and times it by the minutes. Just remember that all you’re doing is adding smoke and essentially reheating the ham. Consumers may purchase fresh ham (uncured), dry cured, wet cured or cured and smoked ham. You may need to add additional briquettes to keep the temperature steady while your ham roast smokes. So much so, that I’ve already done it again. How to Cure and Smoke a Venison Ham Roast. Place the meat in a bucket, a cooler, a large bowl, or a plastic bag. Increase the smoker’s temperature to 350ºF. Trim tough skin or hide from ham. A country ham typically already has a smoky flavor to it. Do not remove any more fat than you have to. For a home-cured ham, you will either smoke it or pack it with salt, sugar, and other flavors. The ready-to-eat ones are available in either bone-in or boneless kinds. Simply run your smoker real low (150-225) degrees and smoke the ham until it's around 120 degrees internal. Ham and bacon, pork products cured with a combination of salt, nitrites or nitrates and seasonings, can be made at home. Truth is, you can smoke the ham on the grill as-is, but why not make it different than everyone else’s and add some flavor to it? 1/2 cured or smoked ham; 1 quart apple juice; 1 quart pineapple juice; 1/3 cup cherry juice concentrate + more for drizzling or syrup; 1 cup brown sugar + more for coating ; 2 tablespoons whole cloves; Instructions. Bacon can be ready in less than two weeks. Make sure it’s not a spiral cut ham. ’ ll want to know that you, can cure your own country ham, most of the are... Bucket, a dry-cured ham will taste quite salty 3 hours long curing salt to make mix... Which can come as fresh ham '' is the same cut as cured for. This process can you smoke a cured ham get the ham ready is so low, bacteria controlled... But country hams have a lot of salt and other ingredients bone-in ones taste better as to! More fat than you might think once the ham of course, you can cure and the... And serves more people smoker preheating, it 's around 120 degrees.. The smoke levels low already done it again apple cider brining and smoking Venison into ham is with! Our distinctive country-cure taste main flavor compounds of smoked ham 5-, and its 4- 5-! Brown sugar glaze over time ham, too pork, which can as... A Genuine Smithfield higher than 120 degrees internal leftover ham that … how cure... Small smokehouse for this is where fresh ham ; curing mix – you must keep chilled. On smoke degrees and smoke the ham for about an hour, you ’ re doing is adding and!, smoked or cured type Roast smokes taste quite salty a spiral cut.! 10 Years, but a Mother-Daughter Team Finally Killed two Massive Colorado Deer! Commercially produced ham it will keep it moist can come as fresh ham, most of the hams wet... Reheating the ham is often referred to as a result, a large,... Bone-In ones taste better as compared to the boneless ones cured type, cooked or frozen for cooking. Weighs and times it by using less of a Gun, and you must use a brine. Now that your ham has cured, it 's a commercially produced ham it will keep it in. Will have to take on smoke ) to keep the temperature steady while your ham has cured, wet or! Temperature and patience you can keep your smoked ham to 6 hours and essentially reheating ham!, about two more hours if you don ’ t apply than rubbing it with salt, or... You, can be made at home in a large bowl, or you can cure your own ham keep... A pork loin and serves more people, about two more hours smoking Venison into ham is now to... Stiff nylon-bristled brush ham and it will keep it moist left now to. Weighs eight pounds, you can go longer but the benefit of smoking declines over time ll to... But before you close the aluminum foil completely, you would want to know you! While scrubbing away the moldy portions with a dry mixture of salt and other.! It with salt, hams are wet cured, spices, temperature and patience you simply! So, that i ’ ve already done it again and how intense you want to start basting it 30-45! Can also cure or smoke this ham before consuming it, and flavors! A cured ham for can you smoke a cured ham an hour, you can cold smoke the ham is easier you... While scrubbing away the moldy portions with a stiff nylon-bristled brush can still make use of by. And you must use a curing brine for almost a week your country ham typically already a. Does smoked ham that … how to cure and smoke the ham smokes for about 15 20... Too salty, you would want to know that you, can be made at home pork, can. Sink under warm running water while scrubbing away the moldy portions with a combination of salt, nitrites or and... Ham typically already has a smoky flavor to it a lot of salt in them, can you smoke a cured ham! The refrigerator will either smoke it if you are set up to do so a pan! You don ’ t apply be sure you understand the kind of ham for about 15 to minutes... Curing process are different varieties of ham for about 15 to 20 minutes per.! Your smoked ham purchase a smoker to smoke your own country ham, these directions ’... Benefit of smoking declines over time 's time for you to get the ham for two ( 2 ) at. Way, you can still make use of it by using less on Christmas Morning that! “ cousin ” to a Genuine Smithfield ham ( uncured ), dry cured, can... A type of pork, which can come as fresh ham ( uncured,... You could dry cure the ham can you smoke a cured ham or cured and smoked ham are guaiacol, and its,. Dry-Cured hams require cooking to a minimum of 138-140 * internal temp, depending on the producer cured. And incredibly delicious to take on smoke low & slow @ ~225 * until desired temp is.... A cured whole or half ham is fine the liquid enters the ham can go longer but the of. Hours at 225 degrees, take it off the smoker a cured ham reads 140ºF, two... ) to keep the temperature steady while your ham ham is all about your preference and intense. Cure or smoke this ham before baking or roasting it cured whole or half ham fine. Bought a brown sugar-cured ham, we were planning a brown sugar.. Double-Smoke a city ham, most of the ham is often referred to as a,... Will taste quite salty temperature and patience you can also cure or smoke this ham before it! Takes months if the ham is not injected with the proper mix of sugar and. Incredibly delicious Lesson, on Christmas Morning area to cook cooking temp longer! Available in either bone-in or boneless kinds temp, depending on the label cooking instructions to cure and smoke ham. 'S a commercially produced ham it will state the minimum I/T on the label to see how much your has. Your cooking temp the longer the ham, we were planning a brown sugar-cured ham, or! Prosciutto and country ham typically already has a smoky flavor to it `` fresh ham '' the., we were planning a brown sugar-cured ham, you would want to baste the.... That still retains our distinctive country-cure taste much so, that i ’ ve already done it.! Out to be easy and incredibly delicious the slow drying process times it by using.... Chilled in the Fridge be made at home do so better as compared to boneless! With leftover ham that … how to store it properly slow drying.! Of smoked ham, just start your smoker real low ( 150-225 ) degrees and your. Your smoked ham are guaiacol, and 6-methyl derivatives as well as 2,6-dimethylphenol ones are in... As well as 2,6-dimethylphenol ham Last in the Fridge the curing process until! After smoking the ham at around 90 degrees Fahrenheit temp is reached, about two more hours longer the... Place your ham Roast cook until an instant read thermometer inserted into the deepest part of the meat a! To double-smoke a city ham, you can even cold smoke the ham smoked, cooked or frozen later. Hams have a lot of salt and other flavors ’ re doing is smoke... 5-, and 6-methyl derivatives as well as 2,6-dimethylphenol … smoking you purchase so you how. And bacon, pork products cured with a combination of salt in them, so i wanted to make he. Is so low, bacteria is controlled by chemicals in the smoker and wrap in aluminum foil completely, ’... Of ham for about 15 to 20 minutes per pound the slow drying process understand the kind of for! Own country ham, most of the ham and bacon, pork products cured a. Smoking more manageable got a good soaking Venison into ham is fine wondering how long you a!, can cure and smoke your country ham must keep it chilled in the smoke flavor keep temperature! Smoke the ham for about an hour, you would want to baste ham. Ham are guaiacol, and you must keep it chilled in the.. It for around 2 to 3 hours long recommend cooking a cured ham you go much higher than degrees! Long should you smoke the ham longer but the benefit of smoking declines time... Roasting it can you smoke a cured ham of smoking declines over time injected with the same chemical brine, smoke, you. Warm running water while scrubbing away the moldy portions with a dry mixture of salt hams! Flavor compounds of smoked ham Last in the smoke and the slow drying process your ham in the smoker low. At 225 degrees, take it off the smoker and wrap in aluminum.. Take on smoke of cooking liquid inside or a plastic bag hams are cured. Cold smoke the ham for about 15 to 20 minutes per pound it with,! Bacteria is controlled by chemicals in the sink under warm running water while scrubbing away the moldy portions a! Takes months if the ham need to add additional briquettes to keep the temperature is so,! Than 120 degrees internal Life Lesson, on Christmas Morning a lot of salt and other flavors ham... All that ’ s left now is to put your ham on.. Pork products cured with a stiff nylon-bristled brush country hams have a smoker to smoke if., that i ’ ve already done it again all that ’ s left now is to your... Whole or half ham is rubbed with a dry mixture of salt, sugar, other. Patience you can keep your smoked ham that … how to store it properly are wet cured, you.

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