If you are using an electric smoker or pellet grill to smoke your raw ham, simply set the temperature to somewhere in this range and let the cooker do all the work for you while you clean the patio and fill the cooler with drinks! Remove ham to a plate and loosely cover with foil to keep warm. Half hams always work best for smoking. Put the ham back in the refrigerator until you are ready to cook it. Transfer brining bag to refrigerator. Coat the meat once with a honey glaze layer when the ham reaches an internal temperature of 130 degrees F. The ham on the pellet grill can be taken out when its internal . Keep the ham wrapped up tight while it's in the fridge to help preserve quality and prevent the juices from coming in contact with other foods in the fridge. If youve been nursing it at 225 deg F all day and it has now stalled out, try bringing up the heat to around 275 deg F, but no higher than 325 deg F if possible.Like duct tape, what cant you do with aluminum foil? Use a carving fork to hold the ham firmly, and make vertical slices into it, perpendicular to the bone, starting from the narrow, shank end, and moving toward the wider end. One way to cook smoked ham steaks is to heat the oil in a skillet over medium-high heat. A boned hock is best when cooking outdoors. Then, flip the steak over and cook for 3 minutes more. You may either set the ham in an aluminum pan on the grill grates or directly on the grill grates with the lid open. It's also low in calories when eaten alone. Step 2 In a medium skillet over medium-high heat, heat 1 tablespoon oil. You can always add more, but if you add too much you are going to have a hard time correcting it and your ham could end up with a bitter, acrid taste near the surface. There is no need to include salt in the seasoning most ham steaks are quite salty. Step 1 In a small bowl, whisk maple syrup, brown sugar, vinegar, and mustard. Cut only as much as you need, as the leftovers will stay moist longer if left on the bone. Spread the glaze on generously and repeat every 15 minutes, giving you four layers of glaze in total. In general, it takes 15-20 minutes per pound of beef to complete the process. Known as cross-contamination, this can increase your chances of getting sick. Place food fly cover over meat and leave for 1-2 hours to dry. Made with a salt dry brine and olive oil rub before grilled, a way of drying meat so that it lasts longer, 3-2-1 Ribs [Perfect Barbecue Smoked Ribs], Smoked Hot Dogs [Temperatures, Best Woods & Recipe], How to Smoke Pork Chops in an Electric Smoker, 17 Best Smoked Pork Recipes [Pulled Pork, Shoulder, Loin, Boston Butt & More], Smoked Pork Tenderloin [Brine, Dry Rub & BBQ Wood], Smoked Pork Butt [BBQ Boston Butt Recipe], How to Smoke Duck [Dry Brine, Best Wood & Recipe]. The second one is to simply buy a prepackaged ham steak or ask the butcher to cut one off for you. How Long Will it Last? Ham is one of the most consumed varieties of pork in the world. amzn_assoc_tracking_id="rbmleads-20";amzn_assoc_ad_mode="manual";amzn_assoc_ad_type="smart";amzn_assoc_marketplace="amazon";amzn_assoc_region="US";amzn_assoc_design="enhanced_links";amzn_assoc_asins="B01GE77QT0";amzn_assoc_placement="adunit";amzn_assoc_linkid="cd0303ffb9959271ff891acb9ba05f98"; if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-leader-2','ezslot_17',168,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-2-0');if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-leader-2','ezslot_18',168,'0','1'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-2-0_1');.leader-2-multi-168{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:7px!important;margin-left:auto!important;margin-right:auto!important;margin-top:7px!important;max-width:100%!important;min-height:250px;padding:0;text-align:center!important}While pork is a lot more forgiving than poultry and fish to being exposed to too much smoke, it IS possible to use TOO MUCH woodsmoke when cooking your ham.Too much of a good thing. However, if its thinner than 1/4-inch, it might burn too easily. Your guests are all mulling about, checking their watches, and your spouse is giving you the side eye. In a small bowl mix the juice from the pineapples, brown sugar, honey, and sprite together well. The majority of ham cuts come from the rear leg or thigh portion of the pig, and when theyre bought in a supermarket they tend to be either smoked or cured. Also, figure out whether you are smoking just the lean shank cut of ham, or a whole ham, which is not only bigger but also includes the fattier butt cut and will add to the cooking time as well. Try to buy directly from a butcher. All smoked hams are greatly enhanced with a delicious glaze. Place the steak in a shallow baking dish lined with baking paper. Stir to dissolve the salt and sugar. There are choices like apple, oak, and peach. When smoking ham, the suggested smoking duration is roughly 5-7 hours at a smoking temperature of 220-230F for a 12-15 lb cut at 220F is ideal. Pour the brining liquid over the ice. Z Grills create fantastic 8-in-1 smokers that also function as grills, and ovens, and rotisseries, and almost any other outdoor cooking apparatus you can think of! In fact, dry brining a ham overnight prior to smoking can result in juicier meat at the end of the cook. Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. Consult with your own doctor for information and advice on your specific questions. Pecan wood provides a subtle nutty flavor that manages to give off a beautiful aroma without overpowering the star of the show: The ham. 1 pink salt A plastic container large enough to contain the ham but small enough to still fit into your refrigerator Instructions Its this quality that makes it one of the best woods for smoking ham. It will make the meat juicy and will improve flavor. The smoking process will be slightly different for every smoker, every backyard cook, and every raw ham. Arrange ham steaks in baking dish, coating with sugar mixture. To start with, you should trim the edges of the steak with a sharp knife and remove most, but not all of the fat from them. Salty rubs and marinades are fine, and even encouraged to be put on before smoking. Smoke should be treated like any other ingredient in your cooking. Make sure to baste the ham with pineapple juice before wrapping it entirely. Use a meat thermometer to check. You can now put the steak in the pan and fry it until it is completely cooked on the center but not burned on the edges. This brine can be multiplied as needed, and if you are doing a whole ham, you will probably need to double it. Of course, if the ham is thicker it will take longer to cook. If ham isnt completely submerged, add more cold water. Smoke hams so that heat does not exceed 85 to 90 degrees Fahrenheit. Cook the ham steak on both sides until is it nicely browned and completely heated through. Cook for 3-4 minutes per side on a hot grill or in a cast-iron pan until browned. Also, put a pan of water on one of the racks in the smoker as well to prevent ham from drying out. Half cooked shanks are best for cooking over low heat. Season your ham steak with salt and pepper before cooking it. If you are looking for an easy to use smoker to achieve a perfectly smoked ham, that you can also use as an everyday grill to make steaks and burgers, we recommend checking out Z Grills affordable line of pellet grills. Boneless hams are better for high heat cooking. Do this in several spots across the ham. Check the hams internal temperature regularly with a meat thermometer. Add kale and cook, tossing until . Stir in brown sugar and cinnamon. The term "turkey ham" refers to a ready-to-eat product that is made from the cured thigh meat of the turkey. Bring to a simmer. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-mobile-leaderboard-1','ezslot_22',171,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-mobile-leaderboard-1-0');if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-mobile-leaderboard-1','ezslot_23',171,'0','1'])};__ez_fad_position('div-gpt-ad-madbackyard_com-mobile-leaderboard-1-0_1');.mobile-leaderboard-1-multi-171{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:7px!important;margin-left:auto!important;margin-right:auto!important;margin-top:7px!important;max-width:100%!important;min-height:250px;padding:0;text-align:center!important}Then all your hard work and preparation will have been for nothing. This smoked 3-2-1 ribs recipe is a great way to reproduce the fall-off-the-bone barbecue ribs that you love. Of course, there are a few other things you should consider, such as the thickness of the steak if it is more than -inch thick, it can be difficult to cook or fry. Your email address will not be published. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-leader-4','ezslot_20',615,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-4-0');if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-leader-4','ezslot_21',615,'0','1'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-4-0_1');.leader-4-multi-615{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:7px!important;margin-left:auto!important;margin-right:auto!important;margin-top:7px!important;max-width:100%!important;min-height:250px;padding:0;text-align:center!important}, Weve all been there. We have previously gone in depth with everything you need to know to smoke a raw ham from start to finish. The fresh ham will have the term "fresh" in the title of the product. Refrigerate overnight (4-12 hours), making sure to massage/turn the bag every so often. We like to use plenty of ginger for example. If you're freezing the ham, adding an extra layer of foil or plastic wrap on top of the original packaging can help maintain the quality of the meat. For smoking, the hams should be unwrapped after curing time. Tips Do not cover ham during baking to ensure that the sugar in the dry rub forms a crust. Before you can cook a fresh ham steak, you need to buy one. When in doubt, start smoking your raw ham EARLY. For a good marinade, you need a combination of acid, oil, and flavor. Keep the ham away from the other ingredients you use, and wash your knives, cutting boards, utensils and countertops with hot water and soap after you finish cooking. You need that heat to turn the sugars into a glaze and create a dark bark. Most of the images displayed are of unknown origin. 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