How long does it take to smoke a fresh ham? The length of time a ham is cured for can vary widely, but a general rule is about 1 day per pound of ham, and some butchers will go for as long as 30 days. The liquid is then cooled and poured over the ham to completely submerge it. In general, the brine solution, which usually includes sugar as well as regular salt and curing salt plus aromatic flavorings like garlic and herbs, is mixed and heated to ensure the sugar and salt dissolve. It also can refer to the smoking of the meat, and all of it, the curing and the smoking, was initially a way to keep bacteria at bay but is now done simply for flavor and texture. But curing takes the process a step further and usually infers nitrite and/or nitrate has been added for the purposes of preservation, flavor, and that pink color we associate with the holiday ham. ![]() Like its already-cooked counterpart (known as a city ham) a fresh ham may come whole, which will feed at least 20 people or a half.īefore being smoked, the fresh ham is cured.Ĭuring, similar to brining-the act of soaking meat in a salty liquid to preserve it-makes meats juicy and adds flavor. (Sidenote: A fresh ham is also delicious roasted.) A fresh ham is not a “picnic” ham, which, despite its confusing name, is not a ham at all. If you ever want to smoke and cure a ham yourself-and we recommend following a recipe from a trusted source as the curing process can be tricky-you need to be sure this is the cut you get from the butcher as it’s not common to find fresh ham at the supermarket. Plus, if your ham is done sooner than expected, know it benefits from a rest of at least 30 minutes and can sit at room temperature for up to 2 hours before serving.Ī fresh ham, sometimes called a green ham, is the ham cut of pork but raw, meaning uncured and unsmoked. Though the timing can vary, keep in mind that ham is very flexible and does not have to be piping hot to be delicious. You can use your own glaze or save a step and simply brush on a delicious Traeger glaze. If you plan to glaze your ham, do it during the last half hour or so of cooking, when the ham has reached about 130☏. Glazing a ham is not necessary, but it does add an extra layer of flavor, usually sweet, and a lovely shine. To learn more about your pellet options, look here. Skip the mesquite and go for one of our “sweeter” more gentle options, such as cherry, apple, or pecan. ![]() ![]() Because the ham already has some smoky flavor-more or less depending on the ham-you don’t want to overdo it on the smoke when reheating. ![]() To keep the ham moist, cover it in foil for part of the reheating and/or add some liquid, such as broth or apple cider or a mix, to the pan and baste the ham while it cooks.Ĭonsider sweeter woods when double smoking a ham. For an estimate, consider 10 to 15 minutes per pound of ham. The time it will take to reach the optimal temperature of between 140☏ and 145☏ will vary depending on its size-anywhere from 1 1/2 to 4 hours-so be sure to insert a leave-in meat thermometer, such as a MEATER to track its progress. Sometimes called double smoking, reheating a ham on the Traeger intensifies its smoky flavor while the gentle heat keeps it moist and tender.įor the best results, reheat the ham low and slow, setting the Traeger no higher than 325☏ (and lower if you want more smoke flavor). One of the best ways to reheat a ham is right on your Traeger. However, it’s much more pleasant to eat when reheated. Technically, this ham can be eaten right out of the package. When preparing a ham for the holidays, most of us will choose a ham that has already been cured and smoked aka a “city” ham.
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