As for the cooking ham in indirect heat, I think is totally fine. This was a tough post to answer not having tasted what Dad likes. You state IT of 190F for finished temp. Cheers. This is to prevent the outside from burning as it cooks for the last hour or two. Place the vacuum bags filled with pork into the machine/pot. If you want to go for a simple recipe, just mix 1 cup of brown sugar with 2 tablespoons of water until the sugar dissolves. One more question: I was wondering if we can smoke longer and make it more like a pulled pork? So, after you finish smoking, preserve the pan drippings so you can use them when it is time to reheat the meat. The Original Butterflied Chicken Drumsticks, No water added and is at least 20.5% protein, The protein level is around 18.5% protein, with 7-8% added water, The protein level at least 17%, with 10% added water, Preheat your charcoal grill or smoker for indirect grilling, the temperature at 250F. Using two forks, pull meat from bone; discard bone. Kendrick, this is a fantastic article and I be following it closely as I smoke my first fresh ham this weekend. Before we begin the smoked ham process, we first have to ensure we pick the best cut. Once the temperature reaches 225 degrees, put the meat in the smoker, and shut the lid. Step 5: Cook in the slow cooker for about 4 hours on high OR 6 to 8 hours on low. This gives the roast back all those yummy flavors that have cooked down through the roasting process! Sandwiches, eggs, burritos, dont stop there! Pulled Pork BBQ Spaghetti Yummly. Remove the ham from the brine. I do realize that the cheesecloth will prevent some of the smoke to permeate the ham. If you want, you can leave it on but will definitely impact the smoke flavour. Ham can be BBQ too. Fill your pot with water, enough to totally cover your ham. Cook ham in slow cooker until tender. A lot of recipes call for garlic, spices, celery, and more, but they just don't penetrate. There are hundreds variations of glaze recipes online, so anything will work great. Step 1 Make pork: Preheat oven to 300. I hope you found something to share with your family. What my dad does believe is that he used Hickory with a fresh ham to make his pulled pork. Thanks for stopping by! The shank also happens to have more fat, which will keep the meat moist and allow it to shred easier. Place the pork in a large zip lock bag, or a container in which it fits snugly and can be covered. Your email address will not be published. In the past I have successfully cooked Boston butts following Elder Ward's instructions for pulled pork. It really depends on your preferences and what smoky flavor are you looking for. Im planning on using a 5-6 lb fresh ham, how long should that take? Two soft 6" taco shells with butternut, red pepper & tomato, garnished with fresh chilli, pink pickles, guacamole with house salad Chickpea, Spinach & Mushroom Pie 11.95 This type of ham, fresh ham roasts, does not need to be marinated. When your ham hits an internal temperature of 145F, briefly remove it from the smoker and wrap it loosely in aluminum foil. It also lets meat stop cooking as the residual heat within it distributes evenly, though hams are fully cooked even before smoking, so this is less of an issue here. The Best Banana Bread Recipe With Sour Cream Easy To Make! For fully cooked take-out pork dishes such as Chinese food or barbecued ribs, be sure they are hot at pick-up. The Ultimate Pulled Pork | Picnic Ham #pulledpork #bbq #pork Cookout Coach 31.4K subscribers Subscribe 98 3.4K views 10 months ago Hey everyone, today we're going to talk about my new. Or make some of your own. The meat should be pulling off the bone, and you can easily tug some ham off. Great question! About 6-8 hours on low or 4 hours on high. Put the ham in the slow cooker crockery insert. "How do I cook a ham roast? Good question! Hey, would you suggest cold smoking it the night before? This post may contain affiliate links, view our disclosure policy for details. LolWe got a whole, fresh ham . With a boning knife, make -inch-deep gashes from the butt end to the shank and cut through the rind at 1-inch intervals. Place pan in oven and reduce temperature to 225 degrees F. Spoon extra marinade over the roast From icuban.com See details BEST FRESH HAM RECIPE - HOW TO COOK A RAW HAM This creates more surface area for the spice rub to cling to, as well as help the skin to crisp up better. Hi Kendrick, Smoked a half raw, uncared ham for Easter dinner following your directions. Salty, sweet, and incredibly smoky for sandwiches, tacos, or straight to the mouth. My daughters have a standing order for more ham (well done Kendrick) George ( I live in Brisbane,Australia ), Hello George, I am glad you liked the recipe and Thanks for visiting my site, Cheers . August is the busiest month of the year on the Little Dairy. keep up the good work. Your email address will not be published. Hi Kendrick, Your Smoked Ham is out of the world, I had to try it. JavaScript is disabled. Step 2 In a small bowl, combine brown sugar, salt, paprika, garlic powder . Find easy recipes and great tips to cook the best whole ham for your special occasion. I searched thru the forum and have seen a few threads that are close to what I am looking for, but not one that was very specific about exactly what was done to get it right. Sir Kendrick, You have provided so very much great information, thank you. Ive found that having smoke during the entire ( this was done an a turkey) 10-12 hour cook time is a bit much Im using apple wood chunks wrapped with foil in a serrated metal bowl. A 3 5 lb fresh uncooked ham roast (not cured), Brine roast for 3-6 hours then pat dry. Do you use any kind of binder with they rub?, like mustard? I love it when I think of things like this!! While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. Brining your cut will make it even juicer and tastier as brine plays an important role in retaining moisture as the meat cooks. Is there anything I need to change from your suggestions? Well, different woods will taste different. 384. So if it's a 5lb roast you should plan to cook for about 10 hours. But Tah Dah, a quick and easy recipe for smoked BBQ pork. Thanks!! Silicone Basting Brush. There are a couple of ways/methods to cook ham, based on its shape/form: After you created an idea about what is the best way to cook ham based on its shape/cut, now let's jump into the seasoning and smoking process of it. 1 cup mustard sauce, recipe below, plain yellow mustard, mayonnaise, or a grainy mustard dip, for thesandwich spread, 8 to 10 sandwich buns, toasted if desired, 1 tablespoon hot sauce, such as Frank's or Texas Pete, 2 to 3 tablespoons brown sugar, packed, for taste. Easy Lentil Soup More Delicious & Nourishing, The BEST Date Cinnamon Roll Recipe! Rub the seasoning paste all over the fresh ham. If you are cooking Whole, Double the Ingredients. [p]I cooked the ham 21.5 hrs at around 210 until the last 2 hrs when I raised temp to 300-325. Pushing the ham past the safe zone towards the 205F area with the beer braise helps to tenderize the meat, relaxing the muscles and allowing the fat to render further. Learn how your comment data is processed. SMF is reader-supported. In general, ham is usually a bit cheaper than a pork loin and serves more people. Heat oven to 325F. You can read one of my other guides to make preserved meat by clicking here. http://www.smokingmeatforums.com/t/92289/using-ham-for-pulled-pork, http://www.smokingmeatforums.com/t/236819/pulled-ham#post_1483532, Wet Cure Ham Questions - Ruhlman victim, sort of, Looking to replicate pulled pork bbq sauce, Stuffed artichokes, mushrooms, zucchini with a side of chicken thighs, Special Fabrication Project For A Special Forum Member (Pics). Also, the use of a rub on a brined ham isnt addressed. Just want to make sure I get it correct. In a 6-qt. Sweet? It says: cook time: 3 MINUTES additional time: 30 MINUTES total time: 48 MINUTES Maybe by reading it, you can get some tips and tricks. Check on the ham once its around 195-205F. Blend well and bring to a simmer. Pat rub mixture on pork roast. Tiramisu caramels tiramisu marshmallow pudding pastry. Then, remove the roast from the fridge and rinse it with fresh water. 2) As for the glaze, there are a lot of variation to try. Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. (The water will ALMOST be cooked out, but there should be a little left for basting before serving.). Once it reaches the target temperature, remove the roasting pan from the smoker. Wrap tightly with heavy-duty foil. See details. Pour in the bottle of beer around the ham, and seal the pan with heavy-duty foil. Easy Old Fashioned Recipe. The problem you will have is not smoking it. Pat the pork dry with paper towels. Used a meat probe and it took about 15 hours at 225. For a large fresh ham like this, you'll want to rest it for half an hour to a full hour before digging in. There are people who smoke a pre-cooked ham, thats why I included that sentence. Personally, Id prefer to choose my own flavors. Lock lid; make sure vent is closed. 1. Yellow Mustard. Guided. Hope it helps and Good Luck. Although people usually prefer some sauces/spices on other proteins (chicken, beef, fish, shellfish), they can and do enjoy them just plain or minimally spiced. Allow it to rest for about 30 minutes at room temperature, covered in foil. Add the cold mixture to the meat. I havent found much on this. Will do it. Good thing youre here because Im going to answer those. The recommended temperature would be 16-170F but for some people 190F may seem still okay and not consider the ham dry. Keep in mind, this is not an exact science! In a saucepan, combine the 3/4 cup of mustard with the 2/3 cup of vinegar, the Worcestershire sauce, hot sauce, 2 to 3 tablespoons of brown sugar, and 1/2 teaspoon of black pepper. Allow it to smoke for about 3 hours, until its around 165F. Set your electric smoker to the desired temperature, making sure that you maintain it at all times. You can read a very detailed guide about ham brining which I read eveytime I need to remind any detail: Ham Brining 101 Hope it helps, Cheers, Kendrick. Prepare Drum smoker or other bbq grill for indirect smoking at 275. Use broth, or apple juice as an alternative. Any idea what it was? Directions: Use about 1 and cups of the brown sugar, or enough to cover the bottom of the crock pot in a inch layer. They are generally 7-12lbs, sometimes bigger, and are often used to make pulled pork. If you have kept the netting, cut it away at this point, using kitchen shears. Im preparing to make my first fresh ham from one of our own pigs, and am so grateful for this recipe! Save my name, email, and website in this browser for the next time I comment. Buy the shank. Turn off the pot and let it perform a natural release. Place in roasting or glass pan covered. Today I made Pulled Pork Sliders out of my Smoked Pork. 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. Slice garlic into 8-10 slivers. Cheers, Kendrick. Excellent article. Tennessee Sweet Heat 2C Ketchup 1 C Apple Cider Vinegar 1/4C Brown Sugar 2T Yellow Mustard 1oz Jack Daniel's Whiskey 1T Paprika 2 tsp Granulated Garlic 2 tsp Granulated Onion 2 tsp Fine Grind Black Pepper 1 tsp Celery Salt If you want a more detailed brining guide, you can check this guide which I use as a reference. I hope this helps, Thanks, Kendrick. You need to check the internal temperature regularly, so you will know when your ham will be ready. Toward the end of cooking, make the mustard sauce: In a medium saucepan over low heat on the Traeger Induction cooktop or the stove, whisk together the brown sugar, dry mustard, salt, and pepper, breaking up any lumps.
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