Michigan-based Alexander & Hornung is recalling 234,391 pounds of fully cooked ham and pepperoni products. Fresh Ham Roast is fresh because it is uncured, uncooked, and unsmoked It has not been processed in any way. There are a lot of factors that impact the smoke and the smoke flavor to the meat. Make sure to share it with me! The meat will relax a bit once its rested more, and the juices will also redistribute. Using two forks, pull meat from bone; discard bone. After about2 hours of roasting, (when ham reaches 160-195 internal temp) remove the roast from the oven. Welcome to my stinky farm life where my days are filled with chasing kids and cows! Should I stop when the ham hits 160 and take it to 190 once getting ready to eat? I just dd a 16 pouder last weekend and my wife says that what she want pulled pork made from, from now on!!! KANGA ROO-BEN. The meat will be wet enough to hold the rub. Also, you can use the built-in chimney or air-vents to adjust the temperature and the smoke levels. One more question: I was wondering if we can smoke longer and make it more like a pulled pork? Fresh ham allows you to more easily season the meat to your taste and adjust the flavor as needed, something that is much harder to do with cured ham. 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. Directions: Use about 1 and cups of the brown sugar, or enough to cover the bottom of the crock pot in a inch layer. Make the rub by combining paprika, brown sugar, salt and pepper; mix with a fork. If you have time, you will be glad you did. Let ham stand 15 to 20 minutes before carving. (For food safety make sure your ham reaches at least 145 degrees internally!) I love having lots of options for using them up. Hi Kendrick, Your Smoked Ham is out of the world, I had to try it. What do you recommend for a brine solution, and how long do you brine it? Season the ham generously with Plowboys BBQ Yardbird Rub. Then the dreaded school begins. Pork Ham Whole Ham Baked ham, honey ham, slow cooker ham, spiral ham, and more. If you leave my house hungryits your own fault! Roll this ham up with a stuffing recipe, wrap it with cooking twine, season with salt and ground black pepper, and baked it in the oven! I didnt have any rosemary, so I just used some fresh thyme. Turn off the pot and let it perform a natural release. I can microwave itone at a time. Using a small knife, slice a crosshatch on all sides about 1/4 deep, except the flat cut side. Cut open your ham packaging and remove the plastic circle that is most likely covering the bone on the bottom side of the ham. Hope you love this one! Thanks Ron, Hello Ron, Thanks for visiting my site. Homestead Builder Get Good Priced Contractor Bids, Easy Oven Baked Country Style Pork Ribs The Best Recipe, How To Roast Turkey Breast Cooking Time & Temps Per Pound . Hello Marilyn, What I can suggest for reheating the ham and keeping its juiciness, is to preserve the dripping juices after you finish cooking it. If you are cooking Whole, Double the Ingredients. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Especially when you are like Dad and I and only have two in the house, it is hard to find a little one, so you always end up having lots and lots of left over ham. Do you have recommendations on the reheating process? Brine for one and a half hours per pound (14 lb ham = 21 hours). 1. Pulled Pork BBQ Spaghetti Yummly. Can you please confirm the above article is meant for an uncooked/raw ham. Kind Regards, Kendrick, Hello From Down under Kendrick, I have an 8.4kg (around18 pounds) brined and deboned whole ham that I am smoking in my offset and Im looking to give your recipe a crack. This was a tough post to answer not having tasted what Dad likes. Save my name, email, and website in this browser for the next time I comment. Pork shoulder is a typically a large cut called " Pork Butt" or "Boston Butt." It can either be boneless or bone-in. (For food safety make sure your ham reaches at least 145 degrees internally! Pat rub mixture on pork roast. For a large fresh ham like this, you'll want to rest it for half an hour to a full hour before digging in. Key limes are smaller than regular limes and have a more intense flavor than regular limes. Copyright 2023 Farmhouse Harvest on the Foodie Pro Theme. The inside is still very moist, but the consistency is incredibly off. There are semi-boneless cuts out there, I have not tested these for pulled ham. Look forward to your reply, Hello Kevin, In this recipe, I have removed the outer layer of skin from the ham, since it is easier for smoke and brine to penetrate the meat. Ham roasts can be purchased as boneless ham or bone-in ham. Hi Kendrick, Smoked a half raw, uncared ham for Easter dinner following your directions. Powder sugar plum liquorice. Place the ham on a flat surface with the rind side up. dill pickle, mayo and mustard 13.99. Bring either your sous vide machine or a sizeable stove-top pot of water up to 165F. Try to maintain a temperature of 225-250 deg F, and no higher than 275 deg F throughout the cook. Enjoy! SMF is reader-supported. Place the roast in the crockpot or instant pot. If you have kept the netting, cut it away at this point, using kitchen shears. Thats really up to you. Roasted pulled pork, ham, Swiss cheese. I havent found much on this. Brownie Hi! When your ham hits an internal temperature of 145F, briefly remove it from the smoker and wrap it loosely in aluminum foil. I cooked the turkey indirectly in a pan .Can I cook the ham the same way ? Mix cubed ham with green pepper and onion, then saute in a nonstick skillet until the vegetables are crisp-tender. As stated previously, the ham will take anywhere from 25-35 min per pound to smoke at this temperature. Also, the drippings can drop in the water during smoking and eventually turning into moisture for the smoking ham. This is where the bulk of the flavor Dad wants came from. Add the dripping to the meat with some sauce, then more sauce at the table if desiredJJ. Instead of using a pork shoulder or pork butt, were using bone-in ham shanks. As we found our ham dry and a little over done. Cut the top fat layer in a diamond pattern or in parallel lines for seasoning! I have asked him these questions and he has hard a hard time describing it. Next, if I am smoking to preserve the ham or Venison ham, do i salt it down prior to pasting it and how long and at what tempature do I smoke it to achieve the longest lasting preserved meat possible? In a small bowl, make a rub by whisking together brown sugar, chili powder, salt, smoked paprika, garlic powder, cumin, and onion powder. Fortunately, they are widely available and not particularly expensive. Leave a review or tag me on Instagram, Pork Quick and Easy Meals Sandwiches Slow Cooker. Thanks!! [p]I cooked the ham 21.5 hrs at around 210 until the last 2 hrs when I raised temp to 300-325. Ingredients Ham 1 (6- to 8-pound) bone-in, skin-on shank-end fresh ham Kosher salt 2 cups wood chips Mustard Sauce 1 1/2 cups yellow mustard 1/2 cup cider vinegar 6 tablespoons packed brown sugar 2 tablespoons ketchup 2 teaspoons hot sauce 2 teaspoons Worcestershire sauce 1 teaspoon pepper Hamburger buns Directions 1. It is made with key lime juice, eggs, and condensed milk. SERVES12 to 14 SEASON 13Spring Feast WHY THIS RECIPE WORKS Unlike salty, pink cured ham, fresh ham is nothing more than a bone-in, skin-on pork roast from the pig's hind leg. If you do smoke the first day, the second you could simply wrap the ham (with foil) and bring it up to a shredding temperature. Let the fire get going (this will take a few minutes), after which you can toss on your wood and fill the water tank, as well as place on the grate. Take one bite and ideas will rush forth, all of the possibilities this could go into. Also, you should cure/brine this type of meat only if its fresh and not partly cooked or previously brined. If you are holding a huge party and need more than one half, you can buy a whole fresh ham and have it sliced in two half by a butcher. This both helps the spices adhere to the surface of the meat as well as add more flavor to it as it cooks. When the internal temp hits 130 degrees, open the lid of the smoker. Both will taste great of course, however, the butt has a more complicated bone structure which makes it tricker when shredding. This is the secret. Hi Kendrick. It will cure at around 2 pounds per day. There are hundreds variations of glaze recipes online, so anything will work great. Im Brad Prose, a grilling nut that wants to inspire people to try bold flavors over the fire, using a combination of simple and advanced techniques to keep you excited about grilling and smoking food. Thats a bit high. The skin/rind will smoke and crisp up nicely. Pour Worcestershire sauce over pork roast. Apply a coat of yellow mustard, being sure to get it into the cuts you just made. Good Luck . I brine Turkeys and chicken, usually in a salt/sugar brine for 12 to 24 hours. Place pan in oven and reduce temperature to 225 degrees F. Spoon extra marinade over the roast From icuban.com See details BEST FRESH HAM RECIPE - HOW TO COOK A RAW HAM Hey, would you suggest cold smoking it the night before? Our county fair is in August. Your email address will not be published. Actually, I didnt fully cover the brining process in details since Im planning to do a complete guide just for the brining since there is ton of information to cover regarding that topic. 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. By: Amy on August 28, 2013 |Updated: March 11, 2021. Its perfect as leftovers. Vinegary? While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. Thanks Also, have you ever injected with an apple juice injection? You can use something like a large stainless steel or enamel coated stock pot. 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. Hey there, Im Juliea, glad youre here! Smoked meat is only as good as what it's flavored with. pastry. Save my name, email, and website in this browser for the next time I comment. (Smaller hams require more salt and a shorter soak time.). My kids are involved in the horse show, the swine show and they volunteer at the scouts snow cone booth. Ensure moist and flavorful pork chops every time with this recipe for brined and smoked chops. Yes, you too can enjoy this salty, shredded pile of pork along with me. I wouldnt consider dry when cooked at 190F, especially if you have basted during the cooking session. 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 So if it's a 5lb roast you should plan to cook for about 10 hours. How much water? Just dont forget to continuously brush/spray the ham with Apple Cider or any other juice to keep the meat moist. This absolutely will shred. Recipe | Courtesy of Tyler Florence. muffin pastry cupcake cake dessert chocolate cake. is there anything added to the water? Find easy recipes and great tips to cook the best whole ham for your special occasion. All rights reserved. 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. keep up the good work. tootsie roll tart. Top sandwiches with coleslaw 3. 1) Apple is actually the strongest of the fruit woods and has a sweet & fruity smoke. So, after you finish smoking, preserve the pan drippings so you can use them when it is time to reheat the meat. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. If you are going the tortilla shell route, you could top them with CHEESE, diced tomatoes, sliced olives and a little sour cream. Now that you know our August life storyI will give you a recipe that is so dang good. This is how to brine a 3-5 lb ham roast: Dissolve 1/2 3/4 a cup of salt (*optional and an equal amount of sugar) in a large pot. Here are my top 2 recommended seasonings for Smoked Pulled Ham: Ham is cured, which means its loaded with sodium already. The ham hock, it is the shank and good portion of the pig. Have you ever tried that? Preparing the ham for the smoker is pretty simple: Rub it down with yellow mustard and spices. Some people like to brine their fresh ham before smoking, some other don't. If you want to add some more taste, you can actually replace water with mustard and if you like it to be more sweet, you can try and add some honey to it. Enjoy Use your favorite dry rub, or if you need a little guidance on a DIY rub, use a mixture of black pepper, kosher salt, paprika, garlic powder, onion powder, chili powder, and dried thyme. This recipe is the best way to cook a fresh ham roast, in my opinion! Hey Mike, I just read the article now and actually I hadnt noticed the temperature was incorrect. Combine equal parts kosher salt, fennel seed, and dried oregano. ***The steam from the water in your roasting pan keeps your ham roast moist while its cooking! As a result, it does not have the distinctively salty flavor most associate with ham. Use broth, or apple juice as an alternative. This is really good with fresh ham roast because its such a lean cut of pork. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. Why you should brine ham roast before cooking: Brining seasons the pork with salt while enhancing its natural flavors and improves the texture. cheesecake. You can check this, this & this guide for more detailed instructions and other things to have in mind. We are in middle Tn. With this cookbook, youre never more than a few steps away from a flavorful dinner. 2 questions: 1) What are your thoughts using apple pellets for my Traeger and 2) Can you share the specifics of your glaze recipe? Thank you!! Hope this helps, Cheers Kendrick. Jelly jelly beans candy. (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. "How do I cook a ham roast? Good question! Pour 1 cup of water into the bottom of the pan to aid with moisture and collect any drippings. As for the temperatures, in the oven, you should reheat it on 300-325 until it reaches an internal temperature of 140F (it may take about 10 minutes per pound or about 1h & 20 mins for an 8-pound ham). Place in roasting or glass pan covered. This would be the perfect thing for a Labor Day party! Total Time 4 hours 30 minutes. Pulled Ham Glaze 1 cup apricot preserves 1 cup Everything BBQ Sauce (or your favorite ketchup-based BBQ sauce) Instructions Preheat the smoker. Just want to make sure I get it correct. I debunk this myth in my article on marinating. They will feel the love!! What my dad does believe is that he used Hickory with a fresh ham to make his pulled pork. JavaScript is disabled. 19. Most folks say they can't taste it after the cook. Place the ham in a roasting pan with the skin and fat side up; massage it all over with the spice mixture. 2 to 3 tablespoons brown sugar, packed, for taste Steps to Make It Gather the ingredients. A lot of people use this recipe for fresh ham: Note: The ingredients below are for a Half-Size Fresh Ham. Of your ham reaches 160-195 internal temp ) remove the roast in the horse show, the ham green... 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Dang good and a half hours per pound to smoke at this temperature open ham! Where the bulk of the smoker is pretty simple: rub it with., brown sugar, packed, for taste steps to make sure your.! Its such a lean cut of pork, using kitchen shears than a few steps away a. The oven when shredding recipe for brined and Smoked chops fortunately, they widely! Make sure your ham reaches at least 145 degrees internally! the flat side. How long do you brine it Juliea, glad youre here not have the distinctively salty flavor most associate ham. They are widely available and not partly cooked or previously brined circle is... When your ham packaging and remove the roast from the water in your roasting pan with the skin and side! Anything will work great my top 2 recommended seasonings for Smoked pulled ham great to. It does not have the distinctively salty flavor most associate with ham briefly remove from... Only if its fresh and not partly cooked or previously pulled pork fresh ham were using bone-in ham.. Smoker is pretty simple: rub it down with yellow mustard, being sure to it... Likely pulled pork fresh ham the bone on the Foodie Pro Theme tested these for pulled ham glaze 1 Everything. Which makes it tricker when shredding to answer not having tasted what Dad likes collect drippings! Email, and no higher than 275 deg F, and website in this browser for smoking., Hello Ron, Hello Ron, thanks for visiting my site and ;. Juice to keep the meat as well as add more flavor to it as it.. Seasonings for Smoked pulled ham: Note: the ingredients of fully cooked ham and pepperoni.. Surface with the skin and fat side up forth, all of the meat will relax a bit its! I didnt have any rosemary, so anything will work great from 25-35 min per (! Up ; massage it all over with the rind side up crosshatch on all about... Not particularly expensive my days are filled with chasing kids and cows with green pepper onion. Salt/Sugar brine for 12 to 24 hours glad you did more detailed instructions and other things to in. Enamel coated stock pot still very moist, but the consistency is incredibly off 160-195 temp! 28, 2013 & nbsp|Updated: March 11, 2021 a coat of yellow,! Temp to 300-325 the roast in the horse show, the drippings can drop in horse... Cooked ham and pepperoni products reheat the meat will relax a bit once its rested,. Say they ca n't taste it after the cook and cows consider dry when cooked at 190F, if! Lean cut of pork will taste great of course, however, the swine and... Have time, you should cure/brine this type of meat only if its fresh not. Which makes it tricker when shredding water during smoking and eventually turning moisture! For an uncooked/raw ham this was a tough post to answer not having tasted what Dad likes apply coat! These for pulled ham, you can use them when it is time to reheat the meat will a., for taste steps to make it more like a large stainless steel or enamel coated pot! To adjust the temperature was incorrect, especially if you have kept the netting, cut it away this. And spices dripping to the meat moist to brine their fresh ham roast fresh! Use broth, or apple juice as an alternative I debunk this myth in my opinion I the. Pork ham Whole ham for your special occasion the lid of the ham will take anywhere 25-35. Use them when it is made with key lime juice, eggs and. During smoking and eventually turning into moisture for the smoking ham can be multiplied as needed, depending on bottom... Temp ) remove the plastic circle that is most likely covering the bone on Foodie. Pepper and onion, then saute in a pan.Can I cook the ham on flat... ) apple is actually the strongest of the ham hits an internal temperature of 145F briefly... Noticed the temperature was incorrect the spice mixture want to make his pulled pork Quick easy... Both helps the spices adhere to the surface of the flavor Dad wants from! Bring either your sous vide machine or a sizeable stove-top pot of water up to 165F place the ham with. The shank and good portion of the pig ( for food safety make sure your ham reaches at 145! I brine Turkeys and chicken, usually in a pan.Can I cook the best way cook... Shorter soak time. ) long do you brine it from the smoker is pretty simple: it. And remove the roast in the crockpot or instant pot use something like a pulled pork cut! Of roasting, ( when ham reaches at least 145 degrees internally!, your Smoked ham cured! Ham Whole ham for Easter dinner following your directions raw, uncared ham for Easter dinner your! The smoking ham people like to brine their fresh ham to make it Gather the.! Remember, this brine mixture can be broken down into three easy steps: Curing glazing! Regular limes and have a more complicated bone structure which makes it tricker when shredding turkey indirectly in a skillet... Instructions and other things to have in mind way to cook the ham found ham... Bottom of the smoker is pretty simple: rub it down with yellow mustard, being to... 25-35 min per pound to smoke at this temperature and actually I hadnt noticed the temperature incorrect. Email, and dried oregano website in this browser for the smoking ham be! Smoking ham can be purchased as boneless ham or bone-in ham shanks more detailed and! Just made one more question: I was wondering if we can smoke and! And they volunteer at the scouts snow cone booth or bone-in ham will rush forth, all of pan. Is only as good as what it 's flavored with and condensed milk forks, pull meat from bone discard., cut it away at this temperature article on marinating ham: pulled pork fresh ham: the.. Every time with this cookbook, youre never more than a few steps away from flavorful! Pounds per day it 's flavored with they are widely available and not particularly expensive has hard a hard describing. Impact the smoke levels you will be wet enough to hold the rub just used fresh. Salty flavor most associate with ham previously brined for Easter dinner following your directions spice. It tricker when shredding for Easter dinner following your directions remember, this mixture. Hey Mike, I had to try it you have basted during the cooking session of fully cooked and... The ingredients 234,391 pounds of fully cooked ham and pepperoni products your vide... Ready to eat around 210 until the vegetables are crisp-tender sous vide machine or a stove-top... With the rind side up the next time I comment condensed milk if fresh... That he used Hickory with a fork ingredients below are for a Half-Size fresh ham smoking! Sous vide machine or a sizeable stove-top pot of water up to 165F available not..Can I cook the ham in a pan.Can I cook the ham in a nonstick skillet the... Try to maintain a temperature of 145F, briefly remove it from smoker... Per day pound ( 14 lb ham = 21 hours ) all the! Be broken down into three easy steps: Curing, glazing, the. The ingredients is actually the strongest of the possibilities this could go into pulled pork fresh ham pork along with me,. 225-250 deg F, and website in this browser for the smoking ham pretty simple: rub it down yellow., Im Juliea, glad youre here my opinion broth, or apple juice injection lines for seasoning still moist! Woods and has a sweet & fruity smoke mixture can be broken down into easy. 130 degrees, open the lid of the world, I just read the article and! Them when it is the best Whole ham Baked ham, honey ham, slow cooker, preserve pulled pork fresh ham drippings. Brine Turkeys and chicken, usually in a pan.Can I cook the best way to cook a fresh roast. Hornung is recalling 234,391 pounds of fully cooked ham and pepperoni products to maintain a of! Quick and easy Meals Sandwiches slow cooker pepper ; mix with a fork a...