how to smoke a cured ham on a pellet grill

Inside: If you ever wanted to try cooking a pizza on a wood pellet grill, you will want to keep reading! When smoking a ham keep the temperature at low heat, between 225 and 250 degrees F, to retain the moisture of the ham. Set your smoker to 200 degrees F and place the neck bones or ham hocks on the smoking grates, making sure they're not touching each other. When learning how to smoke ham, you learn quickly that deciding to smoke a fresh ham as opposed to a cured ham is going to greatly impact the flavor of your meat. How to Smoke on a Traeger or Pellet Grill. City hams are typically wrapped in plastic and sold in supermarkets where bacon is usually stored. However, within a few moments, you'll master the skill. Ham is a no fuss cook, which requires little intervention on the grill. Smoking a ham might seem complicated, especially if you are getting started. Place the ham in the refrigerator for 12-24 hours to form the pellicle (surface becomes tacky). When you’re cooking for a large family, this Maple Glazed Whole Smoked Ham is the one to choose. This smoked ham is perfect for Christmas, Easter or Thanksgiving. After 2 hours, take ham out of pellet grill and place it on top of a sheet of aluminum foil. Since ham is pre-cured and smoked, what we are making is called a twice smoked or double smoked ham. You will put your glazed whole ham on the smoker and let it cook until it hits around 125 – 130 degrees. Score the Ham to Hold Your Glaze 3 Ingredient Smoked Ham A Pellet Grill Recipe Rub the Glaze in Filling the Cuts Ready For the Smoke on the GMG. A single-burner grill will cook the ham faster than the smoke can adequately absorb into the meat. I like to throw in a pre-cooked ham when I am smoking my turkey for christmas or thanksgiving. What you are doing is simply heating it to get it to a good temperature for your meal. Put ham in foil pan and on smoker for two hours. Let me digress: I had decided to smoke it for about 6 hours or 165 degrees which ever came first. We used cherry wood pellets in our Traeger electric smoker. Just remember that the desired temperature is 150 degrees. Smoke the Ham. Course, I’m presuming that the spiral ham is “Fully Cooked Ready-To-Eat” so you’re just reheating the ham to proper temp which is normally 140ºF. Preheat grill/smoker to 225F. Remember Pit Ham has already been smoked once, so we’re just warming it up in a smoked environment. This fresh ham is like any other pork roast you may encounter. While on the grill/smoker, pour teriyaki sauce, orange juice, and Dr Pepper on ham, allowing juices to sit in pan. It will take around 4 – 5 hours for this whole ham to reach that internal temp on the smoker. Jackery Portable Power Station Explorer 160 . All that’s left now is to put your ham on the smoker. The Steps To Starting and Using Your Pellet Grill or Smoker. The outer layer will feel unusually dry or thick, which is a result of the curing process. A whole ham is made up of the shank and butt portions. Place on a cooling rack, over a sheet plan. I have had some readers concerned that twice smoking a ham will cause it to taste overly smoky, but I’ve never found that to be the case. Before this curing/smoking process the cut is referred to as a fresh or green ham. The smoker performed perfectly. Since the ham is already cooked, we are only adding additional smoke flavor and heating them to a good eating temperature. Season the ham with the R Butts R Smokin’ Ozark Heat. Then it is lightly smoked or boiled before it is sold. The color of a pre-cooked ham is pinkish purple, usually with a sweet glazed baked on. (Note: Don’t use all the brown sugar on this step, you will add another heavier coating of brown sugar later). Like warming a ham in the oven you want to heat it over a low to medium flame. Our top holiday ham recipes have sweet, savory, & robust flavor. Continue cooking/smoking ham for an additional 30 minutes after you put the glaze on the ham. Place the ham on the grill grates and shut the lid. Grilling Inspiration Take Your Grilled Ham To Another Level. While cured ham is preserved and made safe-to-eat through the application of salt cure, like it is done on capicola, fresh ham is more akin to a roasted or baked piece of pork. This does not take into account preheating the pellet grill and resting the ham for 15 minutes loosely under a foil tent. Expect a whole ham to weigh … My process is to make the injection, inject, score the outside in a square pattern, smoke for a few hours, then bump the heat up to 325-350F and start adding the rub the outside and basting with the injection mix. The goal here is to hold a steady 275 degrees and have a light smoke rolling. Took the Ham out of the refrigerator 30 minutes before smoking/cooking. There are two general ways to cure a ham. The ham needs to get warm in the middle without having the surface get too dry or cooked. Set your smoker for cooking at about 240 degrees F. Smoke Ham – After that you will place the pan with your spiral ham in it on the Traeger smoker. To smoke or “reheat” this Pit Ham you’ll need some type of bbq grill or smoker. Preheat your Yoder Smokers YS640 pellet grill to 250ºF. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. A little light smoke – especially form a fruit wood – is perfect to smoke while whole ham. When 1 hour has expired, the double smoked ham steaks should be appropriately hot and nicely smoked. Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 250ºF using Hickory wood BBQ pellets. Make sure you have enough wood pellets in your hopper. Slower and longer is better when it comes to smoking a ham or any other meat really in our opinion. Truth is you can smoke it with or without curing the ham. One way to achieve this cooking temperature and add good smoky flavor is to smoke the ham shank on a traditional charcoal grill. Fresh ham takes about 5 hours to smoke at 250°F (120°C), or until its internal temperature reaches 165°F (75°C). Make sure your ham reaches an internal temperature of approximately 145 degrees Fahrenheit. Fire up your wood pellet grill & roast the best Christmas ham recipe you’ve ever tasted. Ham starts off as a pork cut from the rear leg that has been preserved by wet or dry curing with or without smoke. I knew it was not going well when 4 hours into the smoke the ham looked exactly like it did sitting on the kitchen counter before I even started. Cooking Directions: Green Mountain Wood Pellet Grill/Smoker. For any pellet grill, follow the same steps above versus using the smoke setting. The smoking process will take 3 hours. And, if you are a smoked ham enthusiast, you will soon run out of space to smoke your ham: it will be too full. Plus, a bonus recipe for a great pizza dough that works in the oven or on your smoker. You can run a pellet grill or smoker off of a car battery or even a solar-powered generator! Coat ham with Dijon mustard and then lightly dust the ham with brown sugar. Ham shanks that are ready to eat are already cooked; ready-to-cook shanks require cooking for safe consumption. It doesn’t taste like the ham we know until some type of curing takes place. Now, it’s time to cook your bacon strips in a smoker. In today’s Smoked Ham on Pellet Grill video, we will take a pre-cooked ham, season it with Meat Church Honey Hog BBQ rub, smoke it on the Pit Boss Pellet Grill and then finish it with Doc and Artie’s Tangy Ginger-Peach Glaze. Rinse well under cold water. You need a grill with two separate inside burners. I used my pellet grill with pecan BBQr’s Delight pellets for fuel, but any smoker or grill set up for indirect heat will work. 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. One example of a wet-cured ham is the city ham that is either soaked or injected with a brine solution and other flavorings for added flavor and preservation. Each stage helps infuse the pork with rich flavor and moisture. Regulate your temperature as needed to make sure it stays between 220-230 degrees F, including adding more charcoal for more heat or adjusting your grill vents to bring the temperature down. https://amazingribs.com/tested-recipes/pork-recipes/ultimate- Proper ham smoking takes hours, with regular basting to prevent the meat from drying out, so a full tank of propane and a free afternoon are essentials. It had not browned or taken on ANY smoke coloration at all. I don't glaze the outside until I'm satisfied with the smoke I've gotten into the ham first. Maple Glazed Whole Smoked Ham Recipe The first is a Maple Glazed Whole Smoked Ham. Place ham in the pellet grill/smoker and smoke for 2 hours. These are inexpensive and ready-to-serve kinds of meat. How to Make Bacon on a Pellet Grill. Even at the higher temperature of 250ºF the MAK 2 Star does provide ample Hickory smoke infused flavor. All opinions are my own. A 10 pound ham should take a total of about 4½ hours to smoke/cook. I’m starting with a Whole Smoked Ham. Now, I’ve made my fair share of ham, and can tell you without a doubt that the best way to achieve this is on a grill. You need that heat to turn the sugars into a glaze and create a dark bark. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker’s coals. Have your meat prepared and know what your time-temperature plan is. On the Jim Bowie with a Wedgie Boost . After your pork belly has cured, bring it out of the bag. Remove the ham from the refrigerator. But before you close the aluminum foil completely, you want to baste the ham with your pineapple juice. Smoking precooked ham is a thing nowadays, with many gourmets and connoisseurs trying their best to replicate this heaven-sent recipe. Remember that a ham is fully cooked or cured and doesn't need to be cooked to be eaten. You can find them fully smoked in grocery stores during the holidays. Make sure you have a steady amount of smoke at all times, adding more damp wood when required. Remove pre-cooked ham from packaging and apply rub. One of our favorite … Also, most suppliers would have cured ham in store ready for customers at any time, but if you feel like experiencing the whole process, below is how to cure a ham. Technically, a smoked ham is derived from the leg of the pork, which has been cured.When being smoked, a precooked ham will have its rancidity slow down, thus lengthening its lifespan. Then, pat the belly dry. Smoke the neck bones until they've reached an internal temperature of 150 degrees F, adding a handful of wood chips a … Run the pork belly under cold water to rinse off all the moisture and excess cure. Smoked ham & honey baked ham is simple to make with your wood-fired oven. The directions on smoking a cooked ham are for an electric smoker or pellet grill are basically the same. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. This post was sponsored by Home Depot. Like warming a ham is a thing nowadays, with many gourmets and connoisseurs their. Over a sheet plan ham you ’ ve ever tasted to 250ºF a sweet Glazed baked on I satisfied. The directions on smoking a ham might seem complicated, especially if you ever wanted to cooking. 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