how to smoke a spiral ham in a smoker

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Safest bet is to choose Applewood smoked ham and then use apple, maple, or cherry wood to smoke it at home. For spiral-cut ham, you can get in between the layers to add more flavor inside. This ham is also known as “twice smoked” or “double smoked ham” because you will smoke the ham that was already pre-smoked at home. How to Smoke A Fresh Ham in A Smoker (Curing, Smoking, and More) by Brian Published July 12, 2019 Last Updated December 3, 2019. A spiral cut ham generally has already been cured and cooked. If your ham had been refrigerated, you would need to let it warm up a little before placing it in a smoker. Do not be afraid to experiment with wood chips of a different flavor than you normally use. What is the smoker temperature for ham? After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. Your email address will not be published. Make cuts across the skin that are about 1/4-1/2 inch deep, forming diamond shapes. (If you do want strong smoke flavor, buy hickory-smoked ham and choose hickory wood.). Place an aluminum pan under the spiral cut ham so any drippings will fall into the pan instead of into smoker. Place the flat side of the ham on the smoker rack and put the meat thermometer probe into the top and into the middle of the ham. December 5, 2020 by Lyuba Leave a Comment, This smoked ham has so much flavor from the smoke and the glaze, it will be the best centerpiece for any celebration and special dinner. (you can get my recipe for smoking a turkey here >>) Instead of spending nearly $80 on an overpriced ham, fire up your smoker and Smoke A Honeybaked Ham. Add more wood and/or more liquid, if needed. Lower the heat slightly and let it simmer for about 15 minutes. Close the lid and smoke the ham for 1.5 hours. The ham is already cooked so you do not have to reach a particular "done" temperature. The smoking time for a spiral cut ham varies depending on size but usually takes about two hours. NOTE: the glaze will look thin while it’s hot but it thickens as it cools. Place the ham on the top rack of smoker, fat-side up. (But don’t worry, if you choose the right wood, it will not be overwhelming.). Drippings that fall into the fire will cause the fire to flare up and the temperature to rise. Your Christmas ham is now done! You will glaze it for the first time at 130°. How long does it take to smoke ham? Add minced garlic and let it cook for a few seconds, until fragrant. Smoke the ham until it reaches 130°. You can prepare the glaze when the ham is getting close to glazing temperature. The internal temperature of the thickest part of the ham should register 140 degrees F when it’s completely warmed through. An 8 lb. If your smoker has a water pan, fill it with hot water. After four or five hours, open the smoker to check the water pan and wood. The hams are easily heated in your home's oven. Place lid on smoker. Preheat a sauce pot over medium heat and add butter. With so much sugar, the goal is to just smoke … Finally, finish it off with sweet and tangy brown sugar ham glaze a couple of times and everyone will be in “awe.”. Get 15 lb. With a few helpful tips and hints, your spiral cut ham will be the talk of the table. Simple Rub 1/4 c salt 1/4 c pepper 1/4 c brown sugar 1/4 c paprika Simple Glaze 1 c brown sugar 1/2 c mustard OR 1/2 c juice If using a rub, massage all over the ham before placing it into your smoker. If you want to learn how to smoke a fresh ham (which is different from the traditional 'Thanksgiving Ham'), then I am going to show you everything you need to know, starting from: picking the right ham, preparing, brining and then smoking. Set the temperature of the electric smoker at 225 degrees Fahrenheit and preheat for 30 minutes. I am sure that smoked ham is a familiar dish to everyone; the memory of that one piece of delicious smoked ham from last Thanksgiving dinner alone is enough to kick start your salivation. If using a grill to smoke your spiral cut ham, heat your grill's coals first and let them burn down to a gray color. whole ham for about 20+ people. To make sure you get plenty of ham for the whole family, aim for a boneless ham that allows 1/2 pound per person, or a bone-in ham with enough for 3/4 pound per person. The wood chips will add the smoky flavor to your spiral cut ham. The flavor of the shank cut is just as good though. You will also want to use a lid on your smoker. They are typically the kind that say you can slice and serve them immediately, and they are also known as “City Hams”. The term “ham” actually  refers to the cured leg of pork and “fresh ham” would be an uncured leg of pork. When you’re buying ham, you may notice that it says “smoked” right on the label and the type of woods used for it, like “hickory” or “applewood.” That’s because most ham, whether it’s whole or half, comes already pre-smoked. He holds a bachelor's degree in journalism from the University of Memphis and an associate degree in computer information systems from the State Technical Institute at Memphis. Place the ham back into the smoker and let it cook until reaches. Let it stand about 15 minutes and start serving. Add your chosen spices and rub your preferred sauce to the ham. Insert a meat thermometer probe into the center of the thickest part of the ham without touching bone, about 1/2 inch away from the bone. Ham that has a “ready to eat” label should be at 140° when done. Copyright © 2020 Leaf Group Ltd., all rights reserved. Shank is much easier to cut but it’s a little tougher meat. Sprinkle the spice rub all over the exterior of the ham. Close the smoker and set to cook until the ham reaches 150 degrees F. which took ours approx. You want to get the ham that is labeled “fully cooked,” “ready to eat,” “smoked,” or “ready to serve.” This ham will be cured and have a distinct pinkish color. Whisk in remaining glaze ingredients and bring the mixture to simmer. Smoke Ham. Cold-smoke the ham for about half the length of time as you would normally cook it, as it will be baked later. Estimate about 3/4 pound per person for bone-in ham and 1/2 pound per person for boneless ham. Remember, the ham is fully cooked, you don’t need much heat. While it's best to use fresh meat, if you use a frozen ham, be sure it is entirely defrosted before placing it in the smoker. Combine maple syrup and Dijon mustard in a small bowl and rub the ham all over with the mixture. Apple is my go-to when working with pork, but that’s just personal preference. Also, make sure you keep the spiral cut ham moist at all times. While the ham is cooking, fully combine the brown sugar, honey, Dijon mustard, and pineapple juice. Smoke A Honeybaked Ham Everyone knows the turkey is the star of the show on Thanksgiving, but you can’t have a Holiday Feast without a Smoked Ham to go right along with the bird. Place an aluminum pan under the spiral cut ham so any drippings will fall into the pan instead of into smoker. Be sure to click below and follow me on my social media, so you never miss a recipe. Detailed smoking times and recommended internal cooking temperatures, with other Bring the smoker up to a temperature of about 100 F and place the fresh ham in the smoking chamber. For spiral-cut ham, you can get in between the layers to add more flavor inside. How do you smoke a 10 pound ham? The better one to get is the ham that was wet cured, it’s called city ham. Do note that bone-in ham is known to be more flavorful because the meat near the bone has a lot more flavor than outer meat. Nick Davis is a freelance writer specializing in technical, travel and entertainment articles. Then, the ham is cooked in a smoker which enhances the flavors and makes it tender. Let it rest for about 20-30 minutes (depending of the size.). How long does it take to smoke a ham? The cheesecloth allows the smoke to move into the ham--unlike covering the ham with aluminum foil or some other covering. This is why it is best to keep the smoker temperature low so that the ham can get at least 3 hours of smoke without raising the internal temperature beyond about 160 degrees. Set up your smoker for cooking at about 240°F using indirect heat. He is currently living in Albuquerque, N.M. His work has appeared in "Elite Memphis" and "The Daily Helmsman" in Memphis, Tenn. Baste the ham every hour with more of the glaze. Make sure to place the ambient temperature thermometer on the grate, near the meat but not touching the meat. Insert digital meat thermometer probe into the ham and place it cut-side down directly on the grate. All that’s left now is to put your ham on the smoker. Choose whether you would like to use a rub or a glaze. 4 hours. Once done, you can already put the meat inside the oven. For spiral cut ham, there is no need to score the top. Take it off the smoker (and close the lid so the temperature doesn’t go down) and glaze it generously with about half of the glaze. The temperature of your smoker should be around 225 degrees F. You want to smoke the spiral cut ham and not burn it. Smoking the Precooked Ham. If using a grill, cover it with a lid as well. The smoking … Another decision you will need to make is whether you want shank or butt cut. Place the pan in the smoker and cook for one hour. Pineapple-Glazed Smoked Ham Recipe. Continue cooking until internal temperature of meat reaches 160 degrees. The big holiday is approaching. Arrange the ham on top of the grill grate and set the timer for 1.5 hours. Use a basting brush to apply the glaze to the ham. Hold the ham together with two or more skewers. // Leaf Group Lifestyle, How to Smoke a Ham Shank on a Charcoal Grill, Smoking a Spiral Cut Ham. Once the wood is making smoke, the smoker is ready. The lid will keep the smoke contained. When it is ready, put it on the smoker grate with the flat side facing down. Once butter is melted, add diced onion and sauté until softened. You will also want to use a lid on your smoker. Butt cut comes from the upper leg while shank will come from the lower leg. After you have wrapped the ham in cheesecloth, stick the skewers through. Preparing your ham: Unwrap your ham from its packaging. Take the ham off the smoker and tent it with a sheet of aluminum foil. ham will feed 10 people or less. Pour the bisquettes into the smoking chamber and light them. What is the temperature of ham when it’s done? Coat the ham with a simple mixture of maple syrup and Dijon mustard and smoke it for a few hours. You want to give the glaze at least 30 minutes to coat and stick to the ham before removing the piece of meat from the smoker. During the last hour of cooking, brush the ham generously a couple of times. If you are worried about the slices of ham separating while you are smoking it, use skewers. Place the ham back into the smoker and let it cook until reaches 140°. This is where you have to make a decision based on your personal taste and the label on the package. Once the internal temperature of the ham reaches 140 degrees, baste with the ham glaze. Your dinner is consisting of several side dishes, desserts and a spiral cut ham. So get ready for some succulent, tender ham infused with delicious smoke flavor and coated in sweet and tangy glaze to finish off this great flavor pallet. Make sure you use both coals and wood chips in your smoker. It’s very easy to make and there is so much flavor in it. Choose the pre-smoked ham and wood that is complimentary and not contradicting. Set up your smoker to smoke at 180 degrees, using apple or cherry wood. Smokers are meant for outdoor use only. Place the ham back into the smoker and let it cook until reaches 140°. There you have it. This is where spiral-cut ham really comes in handy. Spiral cut hams are pre-sliced and normally covered with a glaze. Place the ham in a large 12 inch cast iron skillet. City ham is the fully cooked ham that you will find most commonly in the grocery stores. In this, you want to add some smoke … You have successfully joined our subscriber list. Place the smoker at least 10 feet away from any building for optimal safety. Once butter is melted, add diced onion and sauté until softened. There are several options for ham. Ham comes as fresh, cured, or smoked/cured. Close the lid right away so the temperature doesn’t get too low. This smoked ham is coated with a simple mixture of maple syrup and Dijon mustard, smoked for a few hours, and finally, finished off with sweet and tangy brown sugar ham glaze. The lid will keep the smoke contained. You want thermometer to go parallel to the bone. To test for flavor, cut a small piece of ham and taste it after 90 minutes. Remove the ham from the packaging and discard whatever glaze it came with. Place your ham in a 250 degree smoker with your favorite smoking wood. The weight of the ham and the skewers will keep all the slices together. Place your spiral cut ham on the grill. Looking forward to your comments. Pour the glaze over the ham during the last 30 minutes of the smoking process. Besides that, you can choose one that is bone-in or boneless, spiral sliced or uncut. Closing the lid will both keep the heat in and also allow the maximum amount of smoke to penetrate the ham. Ensure that all cracks and crevices along the surface of … I came up with my version of a Smoke A Honeybaked Ham … The coals will get the fire going and keep it flaming. Preheat a sauce pot over medium heat and add butter. If you are lost as to what type of glaze to place on your spiral cut ham, mix 1 cup honey and ½ cup orange juice in a pan. Let it smoke … For the ham that is not cut, make sure to score the outside skin first, before adding the mustard mixture. Pit Boss Smoked Spiral Cut Ham – What temperature do you smoke a precooked ham? It typically takes about 20 minutes per pound to smoke a pre-cooked ham. Add minced garlic and let it cook for a few seconds, until fragrant. It’s just easier to do. Please note that some of the links in this post are affiliate links. Drippings that fall into the fire will cause the fire to flare up and the temperature to rise. The ham is done as soon as it's … If you make a purchase through them I may make a small commission, at no additional cost to you. The key is to smoke it long enough to get a smoky flavor but not too long, which will cause the ham to be dry. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker’s coals. Your email address will not be published. It is really hard to estimate the time that is needed to smoke a 10-pound pre-cooked ham. If you made any of my recipes and shared them on Instagram, make sure to tag me @grillingsmokingliving and #grillingsmokingliving so I can see all the things you tried! Plan to begin the recipe the night before so the ham can sit in the rub for several hours ahead of cooking. Quickly rise it with cool running water and pat it dry. If using a spiral cut ham you don’t need to do this. We are going to apply light apple smoke for the full 3 hours that the … When your smoker is up to temp place the chilled ham in your smoker. The process of smoking ham that already comes precooked is very similar to making it in the oven, but the smoker infuses it with so much more flavor. Required fields are marked *. Place the ham, fat side up, into the smoker and close the lid. Place a water pan either on the grate below the meat or next to it, depending on your smoker and your smoker set-up. Check the amount of water in your smoker regularly. Make sure to track the internal temperature to be more accurate. The temperature will be low enough where it will not dry out the ham, but it will still produce smoke. In reality you only have to reach a good eating temperature. Comment document.getElementById("comment").setAttribute( "id", "a6fd1069d9567f0af9e8ea31b50f76d0" );document.getElementById("c3cd92f1e5").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Smoke the ham until it reaches 130°. Most of the hams you will buy in the major groceries stores are going to be pre-cooked, pre-smoked hams. How to smoke a ham. Continue to cook the ham for another 2-3 hours, basting every 30-45 minutes with the 2 … Preheat your smoker to 225 degrees f. Place the ham, cut side down, directly on the grill grates. This is not the ham that you want to get for this recipe of a baked ham recipe. Smoking a Bone-In Ham. Next, push the coals to one side and add a few wood chips to the mix. Take it off the smoker (and close the lid so the temperature doesn’t go down) and glaze it generously with about half of the glaze. What type of wood for ham? This year, you want to smoke the ham in the new smoker you purchased back in the summer. Set up your smoker and get it to a steady 225°. sherry vinegar (or apple cider, or white wine vinegar), Insert digital meat thermometer probe into the ham and. 225° is the temperature you should use for smoking on almost everything. 3. How do you smoke a spiral sliced ham? Estimate about 20 minutes per pound but note that this is just a guideline. How long does it take to smoke a precooked ham in an electric smoker? So, really, you aren’t trying to cook the ham so much as heat it up. Turn the ham so the spiral cut side is down. Fill … Butt cut is more tender and flavorful but the negative aspect is that it’s harder to cut. But you should not fret about this detail. The colder your ham is when you put it in the smoker, the longer it will smoke, and the tastier it will be. Start preheating your smoker to around 225 degrees Fahrenheit. This should take between half an hour to one hour. Heat the mixture over medium heat and stir it well. Cheesecloth is available at most grocery and retail stores. When your ham is ready, open up the smoker and transfer the ham to a shallow pan. Just let the device smoke the meat until the internal temperature reaches 140 degrees Fahrenheit. Set your temperature between 200-225 degrees. After that, cook over low heat for about 15 minutes. Set your smoker for cooking at about 230 - 240 degrees F. Place the pan with the spiral cut ham on the smoker and close lid. To allow the smoke to get to your spiral cut ham, wrap the entire ham in cheesecloth. If the flavor is to your liking, add your glaze at this point. Don’t forget, there are many things you can make with leftovers, so aim for a couple extra pounds just in case. Whisk in remaining glaze ingredients and bring the mixture to simmer. It just helps the glaze to stick better and infuse into the ham. If you’re trying to decide whether to get spiral cut or uncut, I will leave you with this tip: I personally prefer to get spiral cut because I can get the glaze in between the slices and it does take slightly less time to cook. Place the water in the pan at the bottom of your smoker. Lower the heat slightly and let it simmer for about 15 minutes.

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