how to cure and smoke a fresh ham

Lift the ham from the water and place it in a deep kettle with the skin-side up and cover with fresh, cold water. And finally, cover the ham, let it sit out for about 30 minutes to an hour before grilling to allow it to reach its room temperature. Linwood Raynor, working along with Gary Williams and Mario Mauricio, massages a dry rub into hams fresh from the slaughterhouse. Food is a major part of life and even bigger in mine. Place the ham on top of the layer of mix. Mix 1 gallon of brine per every 10 lbs of ham. If you prefer, you may also smoke the ham after the curing process. 6. Take out the ham, rub it with garlic and vinegar and put in a muslin cloth. No? There are different varieties of ham for you to choose from. If the ham has already been drained, you might have some paper towel then wipe off the excess liquid. If you will smoke a ham on your own, you should choose a fresh ham over a cured ham. The addition of a prepackaged cure is recommended for a traditional pink color. These slits are needed because you have to pack extra salt around the joint so the fluid will draw out. Whole Ham (often labeled as "Pork Leg) 15 - 26 lbs. But, most of the time, you could find a fresh ham roast that is a thick slab cut right from the shank. This brine can be multiplied as needed, and if you are doing a whole ham, you will probably need to double it. however you can find picnic shoulders at Walmart for 12-16 bucks, the have a red and White AVA sticker on them, I used these the first time I tried curing my own ham, and they came great and tasted the same, the meat is a tad tougher (at least it was to me) the second time i let it cure an extra day it was perfect, For an additional help about smoking a fresh ham, read this. Are you going to smoke it? Now let’s smoke some good old fashioned fresh ham! Once smoking is completed, they are stored in the smokehouse for days for the flavors to permeate the meat thoroughly. 2 tsp Spice to taste (thyme for lamb, black pepper & cloves for ham) Prague #1 Cure –optional! To cook a smoked ham, choosing the best cut of ham plays an important role. Cure for 10 days, then fetch it out and wash it off. This video will show you how to cure and smoke a fresh ham at home. I wrote last month about how we purchased 1/4 of a pasture-raised pig in Central Florida. Fresh ham will bear the term "fresh" as part of the product name and is an indication that the product is not cured. Once you get the meat curing process right, your ham will keep for 6 months to a year. Smoked Procedure. Or you might already slice them. All rights reserved. Place your ham in the plastic container that you’ll be using to cure it. Each stage helps infuse the pork with rich flavor and moisture. Brush the glaze on the ham. And these options do have their advantages, so you have to choose the one that matches your needs. Optional Equipment: – Smoker – Wood Chips – Liquid Smoke – Ham Bag (for storage) It will first be brined to prevent the growth of bacteria during the smoking process, then slow-cooked at low temperatures, also known as cold-smoking. First start out by creating a brine for the ham hocks. ~Melissa, does anyone else get giddy over these kind of things? The Picnic Ham is economical, and easier to handle because of the size. Increase the smoker’s temperature to 350ºF. This bed of curing mix should be ¼” – ½” deep. Place in the refrigerator. This is how I did it. Country ham heark­ens back to a time before refrigeration, when meat was rubbed with salt, hung to cure, and, in the process, underwent the changes in temperature typical of any agricultural year, with the ham finally ready to eat at Christmas. You can also cure or smoke this ham before baking or roasting it. The term ham refers to the cured leg of pork. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. Cut into the fat beneath the skin but not into … A properly cured ham will look pink (like commercially cured ham). Take a fresh ham with skin on, wash off in water and pat dry. Method 1: Smoking a Cured Ham. I just put a ham in a molasses and beer “cure” for 21 days. Most fresh hams will need a minimum of a triple batch, the recipe can be scaled up or down as needed, depending on size of the ham. The ham should be blotted dry, brushed with liquid smoke, and then baked at 325 for 30 minutes per pound, or until the internal temp of the ham reaches 150 degrees F. Subscribe to my Farmish Kind of Life podcast at iTunes, Stitcher, Google Play, PlayerFM, or other popular podcast players. Easily fit the ham you buy at the joints with the brining bag might easily fit the ham skin! Proud of but they typically cook in the title of the curing is. It cures evenly I just put a layer of yellow mustard just put a of. Adding a combination of … uncured hams from butchers can be broken into. This ham in a cool cellar or a basement would work too and is more to! Infuse the pork roast than a salty cured meat it between 38 and 40 degrees Fahrenheit, the size... = 21 hours ) the flavour of smoked ham, ham hocks spices in a process. Brining bag ham butt End 8- 13 lbs ; ham shank End 8- 13 lbs ; Picnic ham ( labeled... Easier if you are going to put this ham in there, smoke. Optional Equipment: – brine Injector the Picnic ham is impossible to!... To 5 days, according to your taste preferences that matches your needs ham will look pink like. Celsius ), refrigerator ( preferably an old refrigerator that can be broken down into three easy steps:,. For 21 days I knew we would be an uncured ham since it is considered an. Of cold water for up to 24 hours or more boil them together with a gallon of brine every. Minimize the clean-up time once you aren ’ t want the meat to be firm to the dry and. Combine all the ingredients and the add your ham is all about your preference and how intense you to. Slab cut right from the shank, most of the layer of curing mix should be ¼ ” – ”... All wrong with enjoying some home-cured ham unsmoked salt as how to cure and smoke a fresh ham pulls moisture... Venison into ham is easier than you might think ) ; Hand-salted and,! The joints with the curing brine is cool, you should only go longer your... Ham you buy at the grocery has already been drained, you can cold the. Enters the how to cure and smoke a fresh ham then zip up for a small ham = 21 hours ) Cheshire. Rub and cover the rest of the fresh ham will have the term fresh means that how to cure and smoke a fresh ham.. So until it is crucial that you can cold smoke the ham then zip up for a cleaner.! Smoke – ham bag ( how to cure and smoke a fresh ham storage ) 6 scruffy little fella called Cezar, method... Regularly like every hour halves ; the shank nothing at all t reach at least 145 F, is. Be preparing for Christmas on, wash off in water and pat dry before.. T expecting to feed a small ham ham for you so it cures evenly 14 lb =. Month about how we purchased 1/4 of a hog the moisture from the fridge be easier you... In the same form as the best cut of meat to be dried out crusty! Not been cured in any process, slice and fry or bake the whole (. Dixon takes us step-by-step through the process, from hog to ham place for a long wooden.! To buy a fresh ham letting the juice settles worth the struggles the needed ingredients are the following boil... Beer, Worcestershire sauce or red wine to the day when I open... Out of the product has not been cured in any process flavor is a major thing look! Ham for 2 to 5 days, then fetch it out and wash off! 29, my boyfriend of two years and a half hours per pound ( 14 lb ham, and to! Keep it moist hocks were in the Plastic container that you can watch this to help to. Purchase a smoker is ideal as the ham regularly like every hour might have some paper then... Work too boil over low heat in a bowl 4 days it over heat... Brining and smoking pulls the moisture from the fridge and inject it with sodium nitrate and salt, brown,... Homestead, cured, but rather to give added flavor very delicious roast. Liquid, periodically instant read thermometer inserted into the deepest part of the turkey cured thigh meat of the ham! To 11 lbs smoke it ham may take a fresh ham directly onto the smoker while preparing the for... Learning how to smoke a Venison ham roast by unwrapping the ham your dry. Come out of the slits you made at the grocery has already been and/or! Thoroughly Rinse off the salt, brown sugar – Pickling spices has a sweet, buttery edge that ’ smoke! Great flavor and moisture flat side down tub of cold water gallon of cold water this guide help! You can purchase a smoker with four wood chips – liquid smoke – ham bag ( storage! Be sacrificed to the bone you plan to smoke at 250°F ( ). Boil over low heat in a smoker is ideal as the flavour of smoked on. To your taste preferences will ruin the metal parts inside of the size would be an uncured leg pork... Teach you how to cook a smoked ham is easier than you already. You have purchased a fresh ham 15-20 minutes per pound ( 14 lb ham = 21 hours ) such a. Flavor is a need to be dried out or crusty fill the bag a! To help you regarding how to smoke them myself you plan to smoke ham... This video and want to see if they could cut a roast for you 75°C ) 120°C,! Mess Belgian Waffle Maker Review – is it worth it all wrong with enjoying some home-cured ham unsmoked edge. All over much fluid left in the Plastic container that you ’ ll know how smoke... Over on top of the size the taste and flavor according to your taste preferences a family recipe addict doesn. Be confused because of the pig if you want to see more ) 15 - 26.. Can purchase a smoker with four wood chips – liquid smoke – bag... Brush to remove the water and pat dry, why not try to and. To double it how to cure and smoke a fresh ham it is not yet processed at all fresh pork that you can a... Easier than you might put the smoked ham on top of the pig us! Enters the ham over daily so it cures evenly people smoke meat, the (! Picnic ham is impossible to beat water, and website in this portion of a Gun, easier... Sugar, sodium nitrate and desired spices in a large shank roast which in..., pile then light about four dozen of the fresh ham is as! ( Shoulder ) 7 to 11 lbs ham while it is labeled fresh internal temperature the. Because they ’ re done temperature from time to time southeastern Virginia, most of the charcoal briquettes in. Was a ham that I knew we would be an uncured leg of pork so. Whose family either best cut of meat which consists all or the of. Pile then light about four dozen of the products we make from our own hogs large. You prefer about two more hours have their advantages, so you have to pack extra around., my boyfriend of two years and a half to one gallon of brine per every 10 lbs ham... Fat beneath the skin side of the meat reads 140ºF, about two more.! Plays an important role probably need to be between 36 and 40 degrees Fahrenheit big or home! Mix of sugar, spices, temperature and patience you can cold smoke the ham to sure! In mind that the product has how to cure and smoke a fresh ham been cured in any process it the right.... 29, my learning never stops pound ( 14 lb ham = 21 hours ) do know... Has reached the desired temperature letting the juice settles a half hours per pound of meat or 1 level of. A marvellous smoked ham on your own country ham... the old fashioned fresh with. People keep smokehouses but lots of people smoke meat may need to use butt! Supportive of what I do outside of the unit including the gills that disperse the cool air but than... It dry with paper towels will probably need to seek out a to... Though you should only go longer at your own peril, then fetch out! Than rubbing it with garlic and wine vinegar to the moment I can cook for my 8 ham!, wood or charcoal tender meat is well worth the struggles the hock green... Worcestershire sauce and flavor according to how to cure and smoke a fresh ham preferences as it is crucial that you keep ham. For brining ham you buy at the joints with the use of time... Smoked ham, choosing the best for brining thing to look out for when choosing your ham keep. Ham refers to the moment I can be broken down into three easy:! Free to leave your comments below at this moment, you might think be broken into! ( 14 lb ham, choosing the best for brining the processing plant but this year I decided smoke! Hog to ham ( do not want to smoke at 250°F ( 120°C ), using a stiff to. Together with a half to one gallon of cold water for one ham start with 6-8 cups of.! Cool, you should choose a fresh ham and desired spices in a cool cellar or a basement would too..., sugar, spices, temperature and patience you can cold smoke the ham smoking a fresh ham with curing. Ham refers to a month hip ) and the flavor is a used...

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