Like most realistic answers in BBQ: it depends on a number of things. Remove from smoker and allow to rest for 10 minutes. Uncured beef is not only healthier and more tasty since it is devoid of synthetically derived nitrates and artificial flavors, but it is also better for the environment. The bigger the raw ham, of course, the longer it will take to smoke. Fresh ham takes about 5 hours to smoke at 250F (120C), or until its internal temperature reaches 165F (75C). Obviously in the case of smoking, this is exactly what we want. Place the ham in the pan cut side down. Turn and smoke the other side of the ham for another 1.5 hours. Bring water to boil in a large saucepan. Brining time will depend heavily on the quantity of meat in one cut, but a useful guide is one day for every two pounds of ham. But, if you already have a favorite recipe picked out, and are pretty comfortable with how to set up and how to use your smoker, then today we are just going to go over cooking times, cooking temperatures, and target internal temperatures to shoot for when smoking a raw ham. At this time, add your marinade to the cooked side and once the other side is done, flip it again and cook the side with the marinade for another minute. Arrange ham steaks in baking dish, coating with sugar mixture. When smoking a fresh ham, you want to keep the temperature between 220-230 degrees Fahrenheit, so check it frequently during the preheating and cooking processes. Shaggy77 May 17, 2011 I would go with the breakfast theme. So how long will this big ol hunk of meat take to cook? Otherwise, the dish youre trying to make will most likely be bad because of it. I Made It Nutrition Facts (per serving) Your guests are all mulling about, checking their watches, and your spouse is giving you the side eye. You can choose from the four most common types: smoked, cook-before-eating; smoked, cooked; fresh, uncooked; and country ham. Wrapping meat for the final hour of smoking helps to retain moisture and improve flavor. Be sure to read the label on your ham to determine whether it's ready-to-eat or must be cooked beforehand. 1 (5-pound) ham, uncured and uncooked 2 litres of water 3/4 cup kosher salt 1 cup turbinado sugar 1/4 cup molasses 1/4 teaspoon ground cloves 1 tablespoon Insta Cure No. The term "turkey ham" refers to a ready-to-eat product that is made from the cured thigh meat of the turkey. Now to brine a fresh ham for smoking, pour 2 Quarts of normal temperature water in the pot and put all the brining ingredients into it. Amazon and the Amazon logo are trademarks of Amazon.com, Inc., or its affiliates. Learn how long to smoke a raw ham, what are the best smoking temperatures, and what internal temperature you should aim for. So, if you want to be efficient, it'd be a good idea to preheat your smoker while you prep. Remove from the heat. If cooking an entire ham sounds daunting, a ham steak dinner is a quick, simple alternative. Smoking a fresh ham takes 30 minutes per pound of meat. Check out my full guide how to inject meat for smoking. Instead of dry curing ham with salt or sodium nitrite, were doing to wet cure our meat with a brine. This time I wanted more of a sliced ham dinner, so I decided to create a marinade to help tenderize the meat. Otherwise, choose a ham with some bone in it, since they just taste better. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-medrectangle-4','ezslot_3',161,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-medrectangle-4-0');Therefore, most Americans have never actually cooked, or even handled a RAW ham. OK, thats all well and good for Mr. or Ms. Once theyre cooked, the flavor is amazing! Activate your smoker and set the temperature to 225 degrees Fahrenheit. TheOnlineGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For raw, fresh ham, the USDA advises cooking to an internal temperature of 145F. Use a meat thermometer to check. Increase heat to 325F/160C. The same is true of applying bbq sauce on a rack of ribs you are smoking. Thanks for visiting Madbackyard.com! Once the ham reaches an internal temp between 130-140 degrees, apply some of the glaze. Once it's heated, add the ham steaks and sprinkle the sides with thyme. Make sure to also let the ham rest for 20-30 minutes after removing from the smoker before slicing to allow the juices and temperature to fully and evenly distribute. Close the cover and cook the ham for 1.5 hours on a low heat setting. Frozen meat simply doesn't allow this to the same extent as fresh meat. Stir to melt the ice. 3. Required fields are marked *. 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. Smoke should be treated like any other ingredient in your cooking. A fresh ham would be an uncured leg of pork. Its easy, its delicious so whats stopping us? Ive been on a mission figure out how to cook the fresh (uncured) ham steaks we have from the latest round of pork. If your ham is cooking well and its internal temperature is increasing at a slow and steady pace, we recommend keeping your smoker closed as much as possible. Keeping it outside the fridge for more than two hours gives harmful bacteria a chance to multiply and contaminate the food. Smokers. Sear each steak for about 3 to 4 minutes. Prep the Ham While your smoker heats up, it's time to prepare the ham. 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. For the thirst three types, you need to pick the cut. 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. Following this simple guide will turn your fresh ham into a centerpiece for many future meals. Step 1 In a small bowl, whisk maple syrup, brown sugar, vinegar, and mustard. If youre using any seasonings for the steak, rub them into it at this time. Remember that too little is better than too much. It is a layer of protein that will allow the smoke to stick to your brined ham. First up is a simple method frying the stake in a pan on the stove. Once the oil is hot, add the smoked ham and cook for about 4 minutes per side, or until browned and cooked through. The wood chunks can be placed directly on the coals so they smolder. It's now time to apply the glaze. Curing, glazing, and smoking ham are three simple stages that may be completed in a short amount of time. Too much of either can completely overpower the flavor of your pork. Our recommendation is to cook the ham to an internal temperature of no less than 175 deg F. Make sure to use a good quality instant meat thermometer or even better, a wireless dual internal meat and cooking chamber temperature probe set. But before we can get to that, we have to talk about something else first. Remove the pan from the heat. The term fresh means that the product has not been cured in any process. The 15 Best Recipes For Bone-In Chicken Breasts, 31 Healthy And Nutritious Air Fryer Recipes, 25 Easy Leftover Steak Recipes For Midweek Meals, 20 Easy To Make Leftover Taco Meat Recipes, 27 Juicy And Delicious Air-Fryer Chicken Recipes. They also are most likely cured with nitrates and chemicals. Transfer brining bag to refrigerator. Cook each side for about 3 minutes and flip the steaks. Well, its always best to plan for this, and its best to finish your meat well before your guests are ready to eat to allow it to rest and so that no one is waiting around and hungry. Smoking pork demands a learning curve and craft, so be sure to take things easy if this is your first time. Cover entire surface of ham. Place the ham on top of the layer of curing mix. 1 pink salt A plastic container large enough to contain the ham but small enough to still fit into your refrigerator Instructions The best advice is to plan ahead and start your cook early. Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. If you are cooking on a pellet grill, you have no choice BUT to burn wood pellets throughout the entire cook, (pellet grills put a out a relatively small amount of woodsmoke over similar periods of time compared to using wood chunks and chips on other types of smokers). 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. And their automatic pellet disbursement always keeps your temperature nice and steady! Its the best way to low and slow cook meat, and easily surpasses oven cooked versions. Place in a shallow pan and dip ham steaks in glaze, turning to coat both sides. Add the beans, broth, ham hock, bay leaf, thyme, and ground black pepper to taste. Cover the container and refrigerate for 24 hours. Mix brown sugar with granulated garlic, dry mustard, smoked paprika, thyme, kosher salt and pepper. If that's still not enough, I offer this: It tastes like magic. If you cant do this, buying a cured whole or half ham is fine. Well, there are a few tips and trick we can share with you, and they will almost certainly help you choose the best ham steak available. If you're looking for things to do with ham steak and want an easy meal, try experimenting with these recipes: You can cook a raw ham steak up rather quickly and have a delicious dinner ready in minutes. 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="e80a7107b73233603f98d63448ffe347"; Always check multiple inner areas of the ham and keep the probe away from the bone. Transfer ham to smoker, fat side up. Preheat your smoker, then let the heat rise and smoke curate. Set aside while you get the grill ready with hickory or oak for smoke flavor. One way to cook smoked ham steaks is to heat the oil in a skillet over medium-high heat. To ensure that you are cooking any meat to a safe temperature, it is always best to double-check the food safety chart on the United States Department of Agriculture website. defrosted bone-in smoked ham might take 18 to 22 minutes in the oven while a frozen bone-in smoked ham will take 28-32 minutes to reach the recommended 160 degrees Fahrenheit. So, we will instruct you in two cooking methods that we consider to be the best. June 23, 2014 This is the only ANSWER that addressed the question: i.e., uncured (fresh) ham steaks are TOUGH and can't be used like regular, 'pink' ham steaks. Mix salt, pepper and garlic powder together in a small bowl. Overcooking will result in a tough ham steak, therefore avoid doing so. 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 . Transfer to cooking grate. Mix together the juice, garlic, oregano, cumin, salt, and water. In general, it takes 15-20 minutes per pound of beef to complete the process. Now we have our brine. Use a sharp knife to score the fresh ham with diamond shapes across the top. If you are the rightful owner of any of the pictures/wallpapers posted here, and you do not want it to be displayed or if you require a suitable credit, then please CONTACT US and we will immediately do whatever is needed either for the image to be removed or provide credit where it is due. If you're using a charcoal smoker, light your charcoals and place them in the smoker's rack. Most of the images displayed are of unknown origin. Refrigerate overnight (4-12 hours), making sure to massage/turn the bag every so often. Refrigerate the ham for 2 to 5 days, depending on your liking for taste. Even the most experienced outdoor cooks.Cant you turn up that smoker? Tips Do not cover ham during baking to ensure that the sugar in the dry rub forms a crust. For the love of food, family and feeling good, Last Updated on June 3, 2022 by Simply Healthy Family - Team. Refrigerate overnight (4-12 hours), massaging/turning the bag every few hours to ensure even cooling. Directions. I recommend a sugar-based glaze as it will cut through the salt of the meat and brine perfectly. Top with steaks, layering if necessary. While this doesnt dry the meat out, it helps stop warmer temperatures from encouraging bacteria to grow on the meat. All the content of this site are do not gain any financial benefit from the downloads of any images/wallpaper. Curing, brining, and basting all contribute significantly, but if you get your wood selection wrong then your meat will just taste weird. Season with Lawry's, pepper and garlic and top with butter. 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. 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