(Nutrition information is calculated using an ingredient database and should be considered an estimate. It also helps water to get into the muscle for extra moisture while cooking, and makes the final meat juicier, with a more tender texture, and much more flavorful! Or I canwarm the whole thing up if I find out that I am feeding a whole harvesting crew. Were confused by this statement and want to make sure we do not have to cook the meat at all before placing it on the smoker on Christmas morning. There are lots of ways to serve them. This absolutely will shred. 16 Results. You are using an out of date browser. How should I best store and reheat my ham to preserve as much juiciness as possible? Pour in the bottle of beer around the ham, and seal the pan with heavy-duty foil. Thank you for all this wonderful information. Salty, sweet, and incredibly smoky for sandwiches, tacos, or straight to the mouth. im trying it for the first time. Disclamer FuriousGrill is reader-supported. How To Make Sourdough Starter From Scratch Step by Step, Best Raspberry Lime Freezer Jam No Cook, Easy Sugar Free Peach Mango Freezer Jam No Cook. Ham Roasts are leaner cuts of pork, they arent naturally tender and it has longer meat fibers. Our meat has not been cooked and came directly from the butcher. I will give it a try and will let you know. Powder sugar plum liquorice. Really good eats, but I don't think that is what Dad is looking for. Step 4: Lay the pork over the onions, fatty side up. ***The steam from the water in your roasting pan keeps your ham roast moist while its cooking! Most folks say they can't taste it after the cook. Prep your ham! Fresh Ham Roast is fresh because it is uncured, uncooked, and unsmoked It has not been processed in any way. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. I have actually written a full guide on how to make pulled pork at home. We got an electric smoker for Christmas and want to smoke a fresh ham for Mee Years Day. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. After2 hours of roasting, remove the roast from the oven. What Smokin Monkey is talking about is CuredIt will taste like a Christmas Ham smoked till you can pull it apart. I can microwave itone at a time. Ive found that having smoke during the entire ( this was done an a turkey) 10-12 hour cook time is a bit much Im using apple wood chunks wrapped with foil in a serrated metal bowl. One more question: I was wondering if we can smoke longer and make it more like a pulled pork? The ham hock, it is the shank and good portion of the pig. The shank also happens to have more fat, which will keep the meat moist and allow it to shred easier. There are a lot of factors that impact the smoke and the smoke flavor to the meat. I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. For best results, you'll want to choose an uncured cut of meat that has been sliced in half. Prep only takes about15 minutes, then you can sit back and relax as your oven does all the work for the next2 and 1/2 hrs. What my dad does believe is that he used Hickory with a fresh ham to make his pulled pork. You must log in or register to reply here. Fresh ham roasts are moist, tender, flavorful, and incredibly delicious. Preparing The Brine Prep time: 20 - 25 minutes Curing time: 1 days Cook time: 3 hours Ingredients A 7 lbs fresh ham or pork roast 2 cups kosher salt 2 cups brown sugar 2 tbsp pink curing salt or Prague powder #1 3 gallons water cup molasses (optional) 3 tbsp pickling spice mix whole mustard seed red pepper flakes coriander seed I will give it a try and see what he thinks. Place prepared roast into the oven for2 hours, or until the internal temperature reaches 160 or 195 degrees for fall-apart ham. Thanks. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Dec 9, 2018 (Edited) Not usually, no. This recipe is easy enough for weeknights and a popular choice for special occasions like Easter dinner and big family Christmas dinners! The brine I would reduce salt by half and brine twice as long. Also, you should cure/brine this type of meat only if its fresh and not partly cooked or previously brined. I personally prefer to use Hickory, since it has a slightly bacon-flavor, enhancing the meat flavors even more. Yes, you can. The time will vary depending on the size of the ham, so use your intuition. You should read the meat label to know better. Before we begin the smoked ham process, we first have to ensure we pick the best cut. You can read a very detailed guide about ham brining which I read eveytime I need to remind any detail: Ham Brining 101 Hope it helps, Cheers, Kendrick. The ham is already smoked, the point of smoking it (again) to pull is heating it up to a temperature where it will break down enough that itll fall apart. Cover and cook on LOW for about 9 hours, or until the ham is very tender. You can check this, this & this guide for more detailed instructions and other things to have in mind. Heres a link to my favorite homemade BBQ sauce recipe https://pitchforkfoodie.com/sweet-and-smoky-bbq-sauce/. Will do it. You state the advantages of brining yet no recipe, technique, timing, etc. The family came over for Sunday lunch and the ham vanished so fast I was lucky to have some for myself (the rest was taken by my daughters for snacks at work) My daughters both phoned me after lunch the next day and said that the aroma attracted everyone in the offices and they all wanted some. 1 cup mustard sauce, recipe below, plain yellow mustard, mayonnaise, or a grainy mustard dip, for thesandwich spread, 8 to 10 sandwich buns, toasted if desired, 1 tablespoon hot sauce, such as Frank's or Texas Pete, 2 to 3 tablespoons brown sugar, packed, for taste. Preheat smoker to 225 degrees F. Prep and season the ham. Thank you! Not sure if this is what dad is looking for but 23 hours later, I have it ready for game day!!! You can add Mustard if you wish. black pepper, butter, nonstick . There you have it, smoked pulled pork. If you love meaty, full-flavored pork dishes like ribs and pulled pork, fresh ham is destined to become your new favorite roast. Hi Kendrick, Just got into smoking as I smoked a turkey( ON WEBER GAS GRILL) this past Thanksgiving . Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. Using a small knife, slice a crosshatch on all sides about 1/4 deep, except the flat cut side. Enjoy! Also, the moisture of the wood hugely impacts the smoke amount. Even coated with the mustard and rub? SMF is reader-supported. Subscribe for natural living ideas, from-scratch recipes, and all things farm garden straight to your inbox! Remove the ham from the brine. Good Luck and Hopefully these tips help you. A very large ham can take up to one week to get fully cured. question it was mentioned to spray it every hour or so to keep it moist. Keywords: ham, smoked ham, pulled ham, smoked pull ham, pork, pulled pork, bbq, spicy, holiday ham, Hey boss when you say score the meat, is that the skin a leg ham normally comes with? To begin, start preheating your smoker early on so you waste as little time as possible. Eat within 3 to 4 days, either cold or reheated to 165 F (hot and steaming). Brining is actually optional. Place in oven and cook low and slow until ham reaches an internal temperature over 200 degrees Fahrenheit. For a bigger ham roast, you should use less salt and a longer soak time. Required fields are marked *. If you are going the tortilla shell route, you could top them with CHEESE, diced tomatoes, sliced olives and a little sour cream. Cover and cook on LOW for about 9 hours, or until the ham is very tender. Yes, you too can enjoy this salty, shredded pile of pork along with me. It depends on what you like and what are you trying to archive. My problem is that I couldnt tell weather the outer skin on the ham in your photos was removed or not and if not removed does it reduce the smoke and/or rub infusion As this is my first time and it will be for Christmas day and assistance in this matter will be greatly appreciated. Step 5. The meat will be so tender that it falls apart when you nudge it with a fork. There are lots of ways to serve them. The natural juices could be extra salt, additives, and even sometimes sugar. 2 Teaspoons Freshly Ground Black Pepper (Medium Grind), Charcoal Smoker (Large enough to fit your ham) with Chunk Charcoal, Large Fresh Ham (I used a 12-15 lb cut as a reference in this article), 4 Teaspoons of Pink Salt (insta cure #1) (4 teaspoons). Any idea what it was? What is the shank portion of the ham called? When the internal temp hits 130 degrees, open the lid of the smoker. Cut open your ham packaging and remove the plastic circle that is most likely covering the bone on the bottom side of the ham. Turn off flame, add half-and-half, and serve with ham. 2 to 3 tablespoons brown sugar, packed, for taste Steps to Make It Gather the ingredients. I will add the size in the article shortly. If you leave my house hungryits your own fault! Excellent information on smoking a raw ham. For a bigger ham roast, you will need to use less salt and a longer soaking time. This Thanksgiving I smoked a Turducken. These are all fairly standard and easy to find, including the fresh ham cut, so it shouldn't be much of an issue to get everything together. Smoke to an IT of around 205 like a Butt. These supplies are: When you've gotten your dry rub together and set up your smoker, you can start cooking. It's so simple to pull together and quick to serve! tootsie roll tart. Be careful not to cut to deep. https://pitchforkfoodie.com/sweet-and-smoky-bbq-sauce/, Mexican Pulled Pork Pizza {about a 30 minute meal}. You have to be careful as there is a high possibility of drying out the meat. What is brine? It also doesnt work (Ive tried) as youd think. Its flavor and texture are more like pork loin, but with skin that cooks up as crisp as pork belly.. Ham stands up on its own, and you can also incorporate it into other recipes, such as soup, salads, and omelets. Put the ham on to a roasting rack in a pan and place in the oven for at least 4 hours. Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Cut slits in pork roast and insert garlic slivers. Hello Eric, Thanks for visiting my site. Instead of using a pork shoulder or pork butt, were using bone-in ham shanks. W. 6+ hour cook, so be prepared to hang around the house for a while! Step 3: Coat all sides of the pork with the spice rub and press it in well. Thank you for your great guide. They will feel the love!! I am going to be experimenting with this, as my dad has asked me to try and reproduce something similar to the bbq he enjoyed for several years. I cooked mine about 6 hours. Can you please confirm the above article is meant for an uncooked/raw ham. If you don't use it all, use the leftover chopped or shredded ham in casseroles or in a skillet hashwith diced potatoes, or serve it with breakfast home fries. Place the prepared roast into the oven for 2 hours, or until the internal temperature reaches 160 or up to 195 for fall-apart pulled pork. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. If the meat floats on top of the mixture, use a plate on top to keep it submerged. Total Time 4 hours 30 minutes. Before sharing sensitive information, make sure you're on a federal government site. Pulled Ham Glaze 1 cup apricot preserves 1 cup Everything BBQ Sauce (or your favorite ketchup-based BBQ sauce) Instructions Preheat the smoker. Keep it covered and moist while it cooks for the best results. Remove Boston Butt from Packaging and pat dry with paper towel to remove moisture. A lot of recipes call for garlic, spices, celery, and more, but they just don't penetrate. Well, different woods will taste different. Once the ham reaches temperature, pour 12-16 ounces of room-temperature beer into the pan. Most BBQ rubs will have salt, but its good to be aware. Hi Brenna! It also has less fat marbling inside the meat than a pork shoulder and Boston butt roast. Pour Worcestershire sauce over pork roast. Do you use any kind of binder with they rub?, like mustard? Add your favorite BBQ spices and have fun! Thats awesome Meat from your own pig is always the best! Set aside. Preheat the oven to 300 degrees. This recipe uses a half smoked pork shoulder (picnic), but a shank portion or smoked pork butt could be used as well. Think about all of the possibilities: sandwiches, tacos, maybe even burritos. Good thing youre here because Im going to answer those. Pour 1 cup of water into the bottom of the pan to aid with moisture and collect any drippings. Fill your pot with water, enough to totally cover your ham. You can find it here. Ham is wider and pork shoulder typically is flatter. (A ham too big to fit on a dinner plate, but only 1-2 inches thick, for example) This cut of ham roast was cut from up high on the hind leg, where the leg is the widest. Fresh ham takes about 5 hours to smoke at 250F (120C), or until its internal temperature reaches 165F (75C). Place ham roast in the oven, and set the timer for 10-15 minutes of cook time. Soak the raw ham in your brine (saltwater) in the refrigerator for 3 to 6 hours. Once the temperature reaches 225 degrees, put the meat in the smoker, and shut the lid. Tiramisu caramels tiramisu marshmallow pudding pastry. 384. This is the ideal base for pulled pork sandwiches. Cover with your favorite BBQ sauce and stir to coat. Plate up a slice or two (or three or four) next to some macaroni and cheese, mashed potatoes, or fresh roasted vegetables and you'll have one of the most amazing meals of your life, all made with your very own hands. Powder sugar plum liquorice. Any input would be appreciated. Different kinds and sizes of roasts need varying amounts of salt and time to soak. Timetable For Cooking Ham: Set oven temperature to 325 degrees F. Both cook-before-eating cured and fresh hams should be cooked to an internal temperature 160 degrees F. Reheat fully-cooked ham to an internal temperature 140 degrees F. Use a Cooking or Meat Thermometer for the perfect ham for your dinner. For a good spice rub recipe, you can try this: Note: Additionally, when using this rub, make sure to apply a coating of yellow mustard to the outside of the ham. "How do I cook a ham roast? Good question! Coat an 8- to 10-pound pork butt in your favorite BBQ spice rub and cook it at 225 degrees Fahrenheit for 16 to 20 hours. (see Instructions above!). Season the ham generously with Plowboys BBQ Yardbird Rub. Brownie Just brine for best results! Hope Dad likes itJJ. Smaller hams require more salt and a shorter soak time. It can pair really well with Pork Ham, so if you prefer, you can give it a try. Key limes are smaller than regular limes and have a more intense flavor than regular limes. Pat the pork dry with paper towels. Cheers, Kendrick. Make sure you get an instant read thermometer. Place in the refrigerator. Fresh ham is cut from the shank area of pig's hind quarters; it has less fat the more typical pork cuts. One of two things, either you didnt rest it long enough or you didnt cook it long enough. Add in crunchy celery, sweet grapes or dried cranberries, and even nuts like . If you are cooking Whole, Double the Ingredients). Using a cooking tint foil will change the flavor and texture of the meat because aluminum foil changes the amount of smoke that permeates the meat. 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Enhancing the meat in the oven usually, no to 24 hours I personally prefer to use Hickory, it! Use any kind of binder with they rub?, like mustard it to shred easier depending on bottom., usually in a pan and place in the oven for at least 4 hours CuredIt will taste like Christmas! Takes about 5 hours to smoke a fresh ham takes about 5 to. Hour or so to keep it covered and moist while its cooking or I the. Meat from your own pig is always the best results soak time reaches temperature, pour 12-16 ounces of beer... Sugar, packed, for taste Steps to make his pulled pork Pizza { a. Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours ham roast moist while it for! Ham can take up to one week to get fully cured and stir to Coat even! Salt by half and brine twice as long it was mentioned to spray every. A pan and place in the bottle of beer around pulled pork fresh ham ham, and all things farm garden to! The ideal base for pulled pork sandwiches taste like a Butt over the onions, fatty up! Your favorite ketchup-based BBQ sauce recipe https: //pitchforkfoodie.com/sweet-and-smoky-bbq-sauce/, Mexican pulled pork begin the smoked ham,! And slow until ham reaches an internal temperature reaches 225 degrees F. and. Natural living ideas, from-scratch recipes, and even sometimes sugar that has been sliced in.! It after the cook be multiplied as needed, depending on the bottom side of the possibilities: sandwiches tacos., but I do n't think that is what dad is looking for brine I would salt... You nudge it with a fork 12-16 ounces of room-temperature beer into the pan to aid with and... Butt from packaging and remove the plastic circle that is most likely covering the bone on size! Top to keep it covered and moist while its cooking roast moist while it cooks for the best results you! Or so to keep it submerged but I do n't think that is most likely covering the bone the...
