Remember to fill the water or place a pan of water on the rack to keep the ham moist. Place drained wood chips in a foil pan, cover with aluminum foil, and poke holes in the foil to allow the smoke to escape. So, we both decided to try your method. Once the three sides are done, remove to a cutting board and slice. I shot three wild hogs yesterday, cleaned them up, vacuum packed the ribs, loin, and shoulders and now I am starting the cure of 6 hams. You do not need much smoke since the meat has been smoked once already. When the charcoal seems ready enough, place the pre-soaked and mixed wood chunks together with the charcoal to have it smoldered. John D Lee (author) on December 10, 2009: Hi Pete...I'd love to see it. For my glaze you’ll need the following ingredients: In a medium bowl, combine the glaze ingredients and mix well. The ham can at this point be eaten straight away or refrigerated for later slicing. The ham is placed on the cold half of the grill with the flat side of the ham on the grate. Do not do the flat side of the ham and do not allow the sugars to burn. Once trimmed and scored, it’s time to prepare the gas grill. That means, trim to within a 1/4 inch. Meanwhile, make the glaze by combining the remaining 2 tablespoons of orange juice with the brown sugar, bourbon, butter and mustard in a small saucepan. 6. Took 7 hours for this 9.6 lb Ready to Cook Ham to reach an IT of 160ºF. Plan on smoking a Russian boar hind this weekend, it's going in the brine soon. Spray the grill with cooking spray or oil, then place the ham on the grates, preferably in an area with indirect heat. You'll want to smoke your ham … For long slow cooks like ham, Kingsford Long Burning is an ideal charcoal choice. 4 hours. After you season and glaze it, the ham … These holes allow smoke to escape the pouch and flavor the meat during grilling. After all, when you can cure your own at home for a fraction of the cost of deli ham, and since it only takes about 5 minutes of active work to make the stuff at home, you'd be crazy not to enjoy a some whenever the mood struck you without having to go through the trouble of a hot smoke. Took the Ham out of the refrigerator 30 minutes before smoking/cooking. This configuration provides long, steady heat for grill-roasting your ham. Knife cuts measuring ¼ inch in depth are produced first vertically and then horizontally, leaving about 1-inch spacing between cuts. This does not take into account preheating the pellet grill and resting the ham for 15 minutes loosely under a foil tent. Place 2 single filet wood chunks from SmokinLicious® directly on the heat shield of the lit burner. 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. We both were reared on a farm, and our father used to cure hams, but we were not allowed to go near it. What you need is an instant-read thermometer. Smoking on a gas grill really boils down to taking a few basic steps: prepping the wood, preparing the meat, setting up the grill for indirect grilling, and smoking the meat. Close the lid and cook the fresh ham for about 20 minutes per pound. Even at the higher temperature of 250ºF the MAK 2 Star does provide ample Hickory smoke infused flavor. Take your ham out of the brine, rinse it, and dry it off well with some paper towels. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker’s coals. Refrigerate until you need it. Step 3 - … Take your ham out of the brine, rinse it, and dry it off well with some paper towels. Turn on the grill, with all the burners on high, and close the lid. We want to maintain a cooking temperature of about 275°F. Put it on a plate (or better yet a rack) and let it dry (pellicule) overnight in the fridge. Do not do the flat side of … Fresh Ham is uncured and uncooked. If you are just going to do the basic recipe, you can already skip this step. The gaps around the lid allows heat and smoke to easily escape. Two ingredients are all you need for a flavorful, juicy, and tasty smoked ham to feed your crew. Either way, you need to keep a close eye on the process. The total cook time required depends on the precise heat of the BBQ and on the size of the ham. Check the BBQ occasionally, and add new packets of foil-wrapped wood chips when you no longer see billowing smoke. Take readings regularly, and take the ham off the heat once it has reached 155 degrees at its deepest internal point. Woods that go well with ham include: Soak your wood chips in a bucket of water for at least half an hour, preferably longer. curing bear hind@ shoulder in salt brine first done los of fish @ fowl. osiris85 from Reno NV on February 28, 2012: sure looks super! Just about to begin my 1st ever smoke ham. Once the three sides are done, remove to a cutting … I call this double smoked ham because technically the ham was pre-smoked when we purchased it, so you smoke it again on your grill. Thanks for the info on the green ham. I love this ham. For my ham, I’m making an apricot-Dijon glaze that is so flavorful and simple. 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. We’ve already talked about how to smoke a ham, but today, it’s all about grilling! Place one side of the ham on the hot side of the grill allowing the glaze sugars to caramelize for just a few minutes per side. Remove from the grill … To start, you’ll need to trim the fat that is still present on the pre-smoked ham. If you simply close the lid and leave the heat on low in about 20 minutes, the sugar should be just right and you'll be almost ready to get the ham off the grill. Gas Grills ; Parts & Support. Keep the BBQ temperature at around 250. In general, it is needed 15-20 minutes per 1 pound of meat. If you have two burner heads, turn one side off completely. Don’t let this stop you from doing your own smoking. No matter what ham you select, you’ll need a glaze to bring greatness to the meat. This will be my first of many batches if it turns out as good as I read here. There is nothing at all wrong with enjoying some home-cured ham unsmoked. Now you must try Smoked ham on the gas grill! Take your pre-made glaze and cover the ham with about half of the glaze mixture. Grill the ham until it's completely warm throughout. Score the ham: One hour before cooking, remove the ham from its wrapper and pat dry with paper towels. When the chips start smoking, put the ham on the BBQ grate, as far from the flame source as possible. Thanks John,It was the best ham tasted by many,now for a recipe on smoked brisket. Prepare your grill for cooking with indirect heat. He's always loved to cook. You need to try this recipe out! This drying step will help the smoke adhere to the meat. Dry Cured Hams have been cured in a lot of salt and usually need to be soaked in ice water before cooking, which removes a great deal of the salt so it’s more edible. Light the burners on one side of the grill and set to medium-high heat. After removal from the foil, there is one final step before serving. I’ve discussed the different types of ham and the fact that most sold in grocery stores are precooked and often smoked. BBQ Ham Recipe - Smoke Fresh Ham Recipe on the BBQ. Continue to baste and turn the ham every 20 to 30 minutes to add extra flavor while keeping the ham moist. https://hubpages.com/email/user/John+D+Lee, Well the ham is done and it was good.Alittle less salt next time.Now to try bacon.If I could I would put a pic up. Today’s hams now come with a variety of labels so let’s cut to the chase to ensure you know what some of them mean. Put the ham pan on the unlit side of the grill and shut the lid. It's perfect for an autumn BBQ when the nights are just starting to get crisp and the idea of a big ole' ham on the table (scalloped potatoes, roasted beets and carrots) sounds like a real good transition from the BBQ of summer. Your thoughts on using Morton Tender Quick to brine a ham???? Parts, Warranty, & Manuals. Can you add liquid smoke to this for more flavor...or does the meat get enough flavor from the smoking? May have to try it! Place the pan directly on the bars over an unlit burner or two, preferably in a back corner. And just as there are different types of grills, there are two basic methods for ham on the grill. If you don’t know how to cure meat at home, follow these very easy instructions on home curing or brining an American ham. Smoke the neck bones until they've reached an internal temperature of 150 degrees F, adding a handful of wood chips a couple of different times throughout the process. Cook for an additional 30 minutes, and then brush with glaze again. But to take that leg of pork that you have so satisfyingly transformed into ham to the next level, you can always take the time, do it right, and give that ham a few hours over hardwood. A Trinidadian Holiday Classic That Will Make Your New Years Soiree Sing, Cook with Me: Spicy Green Beans with Ground Pork, 20 Programming Jokes You Can Understand Even if You Are Not a Programmer, Make Passive Income Programming — 5 Incomes for Software Developers, Decimation — The Cruelest Punishment in the Roman Army, The manipulative behaviors you’re confusing with love, ½ teaspoon paprika, preferably Spanish-style. Grant, M.S., Lead Wood Specialist, Member- American and Canadian Culinary Federations, at SMOKINLICIOUS® GOURMET WOOD PRODUCTS. Let’s unpack the smoker and get grilling this Spring with a fresh, bone-in ham, smoked on a Weber Smokey Mountain Cooker Smoker! These are usually for purchase as a whole, half or bone-in shank ham. But for those who want to … Place the foil near enough to the heat to keep it smoking. Thanks for the information. For precooked hams, smoking in a gas grill over low heat for 15 minutes per pound using hickory in a smoker box will produce a flavorful ham, though the smoky taste and aroma will not be as rich as smoking an uncooked ham to completion. All that’s left now is to put your ham on the smoker. Use this method on my pinic ham,it is smoken right now and looking good. Once cooked to 130°F, remove the ham from the foil, drain the residual glaze back into a saucepan with remaining uncooked glaze you had reserved and allowed to heat on low. This technique is the two-zone cooking set up. bbqsmokersite from Winter Haven, Florida on April 14, 2011: Man, this looks awesome. Set up your coals in a parallel configuration. I will be smoking them next weekend. Open the gas grill and use protective gloves and either pliers or custom grate removal handles to lift the grate off the grill. My sis and I are going to try this. Place the foil-wrapped ham back on the cold side of the grill and insert a meat thermometer in the meat at least 1-inch away from the bone if you have a bone-in cut of ham. Turn the grill to the SMOKE setting, or the lowest temperature before the smoke setting, and smoke the ham for 20-25 minutes. (A single bag of BBQ wood chips will be plenty to smoke a whole ham.). Do not do the flat side of the ham and do not allow the sugars to burn. Actually grew up on salt cured Virginia ham from the Shenandoah Valley. Let cook until the thermometer registers 130°F. Now, fold the foil around the ham sealing at the top. On a two-burner grill, turn off the burner on one side … Total time cooking the ham in this manner will be about 30 minutes. Remember, smoke vapor will not penetrate through fat. How to Smoke on a Gas Grill. The best part of all is that it's easy! Wet Cured Hams are already smoked but still need to be cooked to kill microbes if they are labeled ‘cook before eating” or need some cooking if labeled “cooked”. The skin requires just a bit of crisping which will be done on the hot side of the grill. You should not place ham too close to the firebox, as this could cause the sugars on the outside of the ham to burn rather than caramelize. Put it on a plate (or better yet a rack) and let it dry (pellicule) overnight in the fridge. Also called double smoked ham, I find that its smoky flavor becomes enhanced when it is placed on a grill. Set the ham in the aluminum foil pan. This ham is a showstopper, with a crisped crust, melted pork fat, and sweet maple-brown sugar glaze. Poke several holes on the top and bottom of the foil pouch with a fork. Prepare your wood chips. Add fresh coals to the charcoal grill periodically and use the vents to maintain a grill temperature of about 300 to 350 degrees Fahrenheit. After trimming, you’ll need to score the meat in the traditional checkerboard pattern. Wrap a heaping handful of soaked wood chips in a couple of sheets of tinfoil, and then poke some holes in the foil to allow the smoke to come out. Looks relatively easy. By Donna J. Then place the ham on the rack with the fat side facing up. However, if all you have is a gas grill, don’t think that delicious barbecue is out of reach. Curing is a term that gets thrown around a lot, but in my experience it tends to … Cover the lid and turn the heat (only one burner) down to low. Wondering if liquid smoke will help. Place one side of the ham on the hot side of the grill allowing the glaze sugars to caramelize for just a few minutes per side. Cut the rind of the ham in a 1 inch diamond pattern, cutting about 1/4 inch deep. Grill for one hour. You need to check the fresh ham every couple of hours and spray some apple juice or cider on it. On the still lit side, place your foil under the grill (or if you can remove half of the grill this makes things even easier) but on top of the lava rocks. This drying step will help the smoke adhere to the meat. It's impressive flavor, a far cry from even the best supermarket product, and there is something very primal and satisfying about curing and smoking your own meat. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. Send me the pic of your ham if you want and I'll put it up on the page! Cook another 15-20 minutes, or until the ham reaches at least 135°. If you have a rotisserie burner on your grill, turn up the heat to caramelize the sugar very quickly, say about 5 minutes. Serve the residual glaze on the side. 3) Place the meat on the indirect side of the grill, add a handful or two of wood for smoking as described in my articles on the Best Setup for a Charcoal Grill, the Best Setup for a Gas Grill, the Best Setup for a Bullet Smoker, and the Best Setup for an Offset Smoker. Dip the basting brush in glaze and brush the other side of the ham. Get your gas grill ready, purchase a ham, and bring your game as I give you the easy steps to smoking a ham on the gas grill with wood chunks. Grilling Inspiration Pecan Smoked Fresh Ham With Maple Glaze On The WSM. Even though most of the hams here in America are smoked, cooking a ham on the grill adds a new dimension and depth of flavor that an oven-baked ham cannot match. Store the leftover ham … Smoked ham on the pellet grill is the way to go! Let the ham cook for about 10 minutes, then turn it and baste or brush it with your basting liquid. Put the cooking grates in place. Choose your wood — or blend of woods — and soak them for optimal results. What is the recommended internal temperature for smoked ham? Whether you’re preparing ham for a holiday like Easter, Christmas or New Year, for a formal brunch or even for a family special event like a reunion, Christening, or engagement party, you can take this average protein and make it so much more. Leave the other half of the burners off as that will be the cooking area for the ham. Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 250ºF using Hickory wood BBQ pellets. Consider basting the ham slices with more glaze as they grill or refrigerate leftover glaze in an airtight container for 2 to 3 days. If you have a BBQ smoker, use as you otherwise would for the ham. John D Lee (author) on December 09, 2009: Hi Pete, let us know how your ham turns out! I've never tried to smoke a ham. Add your foil-wrapped chips to the BBQ. A large ham could take 5 or more hours, a small piece of ham only an hour. thank you for the easy to follow diretions. If you think that ham is delicious, wait until you try grilled ham. Preheat your BBQ grill to medium. Set the grill up for indirect medium-low heat (300°F): Set the grill up for indirect medium-low heat, 300°F, with the heat on the sides of the grill … Gas grills are not designed to smoke meat. How to cure raw ham. Place the ham, fat side up on the grill, over the drip pan on a charcoal grill or on the unlit side of a gas grill. In this configuration, coals burn slowly in two rows on either side of the grill, with a water pan in the center to provide a moist environment and help stabilize temperatures. Even if the ham you purchase has already been smoked, you can take away the factory flavor and truly make it your own with our simple technique for smoking on a gas grill using a two-zone cooking method. This hub has my creative smokin' juices going. For additional information regarding this article or other wood cooking questions, please contact her at 1–800–941–5054 or at info@smokinlicious.com. Follow us on Quora for our content contributions. Be sure to start smoking with a full tank of propane. Have several to do. Every 15 minutes, brush the ham with glaze dripping that have collected in the bottom of the foil. Plus, I’ll give you a ham glaze recipe that will make you forever throw away a prepackaged glaze. Here are instructions for hot smoking a ham on a home gas BBQ grill. These will heat and release the smoke vapor and add flavor to our ham. Even a ham done on a gas grill is substantially improved. The recommended smoking time for ham is about 5-7 hours at a smoking temperature of 220-230°F for a 12-15 lb cut. Close the smoker and set to cook until the ham reaches 150 degrees F. which took ours approx. While the food will still be very good, it won’t be the same as food cooked on a smoker. 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