Cured ham has a pink or deep rose color. How to Smoke a Fresh Ham. For optimal flavor, use Super 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. Adjust the air vents to regulate the temperature of the smoker. 2. Then adjust the sweetness to your liking. Since the ham is a ready-to-eat ham, it just needs to be warmed before eating. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. The first night it’s a Cuban style feast. Oven method. For raw, fresh ham, the USDA advises cooking to an internal temperature of 145°F. Let it rest and cool off, and then enjoy that beautiful ham. Fresh ham is not the cured, smoked product we associate with ham. Cook another 15-20 minutes, or until the ham reaches at least 135°. A cured ham has been pre treated to kill off bacteria through either a wet curing or a brine curing process. If you want your ham really smokey you can also add a little liquid smoke (be sure to find one without coloring added). There is a difference between smoking a fresh ham (or a “green ham”)- which is going to give you something more like barbecue.And smoking a cured ham – which is going to give you a more traditional Thanksgiving “Ham”.But if you want to smoke a fresh ham, I cook it just like I cook a whole shoulder. Though not technically actual hams, the meat goes through a smoking process that gives them a similar taste. Likewise, you can also experiment the taste and flavor according to your preferences. On a day off we went to the Formula 1 racetrack. My plan is to totally transform the picnic ham from one meal to the next with as little work as possible. For example, if you bake the ham for 4 hours when preparing it for dinner, smoke the ham in the Bradley for about 2 hours at 100 F to achieve the flavor you desire. I wrote last month about how we purchased 1/4 of a pasture-raised pig in Central Florida. Hams are a leaner cut than shoulder but they typically cook in the same amount of time. Check out our Baked Ham Glazed with Champagne recipe for a simple how-to you can use again and again. It should keep for a week in the fridge. We don’t cure for this purpose anymore, but rather to give the ham a great flavor and color.If you don’t have a fresh ham from your own hog you can find fresh ham at a meat market or packing house. Curing hams used to be the best way to preserve pork before there was reliable refrigeration. Prepare the brine solution and brine the ham, if desired. Turn the grill to the SMOKE setting, or the lowest temperature before the smoke setting, and smoke the ham for 20-25 minutes. When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. These hams at the store are usually cured. Cold-smoke the ham for about half the length of time as you would normally cook it, as it will be baked later. Place it in a roasting pan or a large, deep nonreactive container, such as a clean food-grade plastic bucket or a deep stockpot.Add the brine to the bag (the ham should be completely submerged), then squeeze the air out and seal the bag. Fresh ham will bear the term "fresh" as part of the product name and is an indication that the product is not cured. Fresh ham is an uncured leg of pork. The picnic cut is the shank end of the pork shoulder (the other half of the shoulder is the pork "butt" - the cut often used for pulled pork). By keeping the smoker temperature between 225 and 250 degrees, the pork picnic shoulder will take 1 to 1-1/2 hours per pound to finish. Step 1: Preheat oven and prep ham. While it is a different cut of pork than the traditional ham, it generally tastes the same because it has been cured and smoked just like a ham. This should take an additional 60 to 90 minutes (approximately 2-1/2 to 3 hours). Smoke the ham with hickory, pecan or oak for 4 to 6 hours. 1. Step 2. To turn a pork roast into ham the important step is using lots of quality unrefined sea salt. As you can imagine, it takes a bit of time and effort to post our step-by-step instructions for each one but, we do it with an appreciation and love for our Southern heritage. The prep time is minimal and out of the pork recipes , such as for pork butt , pork loin , pork chops , pork shoulder , spiral cut ham , and pre- cooked ham , this will get you started on a meaty smoked ham in no time. Ham is the cured leg of pork. Prepare the brine. Step 3: Place the ham in a jumbo heavy-duty resealable plastic bag. Fresh ham takes about 5 hours to smoke at 250°F (120°C), or until its internal temperature reaches 165°F (75°C). You can brine a fresh ham before cooking, or you can grill it without brining. It’s the perfect food for picnics and hot summer meals when you don’t feel like doing much cooking. Remove from the grill and let rest for 10 minutes. Cooking in the oven is done based on the weight of the shoulder picnic ham, while on the stove it is done by time. A picnic ham, also called a pork shoulder, is an American specialty especially popular throughout New England. The picnic ham is normally the shank with a portion of the shoulder and blade, it’s the same part of the pig that is cured/smoked to make a “ham ham,” you know the stuff you eat at Easter. Choose one that is 8-12 pounds total weight. Preheat the oven to 325 F. Remove the ham from the packaging. As I write this I’m thinking about how tasty our homemade ham was. It is a cut of pork. The food and recipe website "Epicurious" suggests brining a fresh ham in an 8- to 9-quart deep pasta pot, chilling it for one to two days. Combine the orange juice and the pineapple juice, and use it to baste the ham … Buy a fresh ham leg (uncured pork), a half fresh ham, or a piece of fresh ham in whatever size you're comfortable with. In the end, it tastes just amazing and a great ham to serve the family. Before we get started on how to smoke a fresh ham, I want to quickly highlight the difference between a fresh ham and a cured ham. They are usually already fully cooked, and basically you are just reheating them when you bake them in the oven. Each stage helps infuse the pork with rich flavor and moisture. Included in this portion of a pig was a ham that I knew we would be preparing for Christmas. The first time I had fresh picnic ham, I was twenty-one, working as a chef in Imola, Italy. The size doesn't matter; buy it as big or small as you are comfortable with. It is easy to brine and smoke fresh ham for all of your holiday celebrations, like Easter and Christmas. I say "ham" because it wasn't ham yet, but it was soon to be. Smoking a fresh ham is more similar to a baked piece of pork or roasted pork. Use an accurate thermometer to keep track of the smoke chamber temperature, too. Keywords: Baked Picnic Ham Recipe, Easter ham, pork shoulder, made from scratch, baked ham, southern recipes Your Comments: Thank you for taking the time to view our recipes. Curing and smoking pulls the moisture from the ham to make it safe to store at room temperature. Whether it's Easter, or you have a ham recipe, this smoked ham recipe is excellent for fresh ham with a nice cook time. The higher the ham cooks above 145°F, the drier the flavor and texture. Remember that the Purchase a fresh ham roast. It seems that "ham" is cured, but the fresh leg can be called a "fresh ham". The picnics we've used have been around ten pounds. If you will smoke a ham on your own, you should choose a fresh ham over a cured ham. An internal temperature of 140F is a perfect serving temperature. A smoked fresh ham is different than the cooked (and usually smoked) ham you have probably bought at the grocery store before. Slice and serve with any remaining glaze that didn't get painted onto the ham. Because there is a big difference! The meat on the picnic is a bit darker and tighter, and is perfect for turning into ham. Pork Loin Ham Recipe. You’ll be so glad you cured and smoked your own ham, and be warned– you’ll be sorely disappointed with store-bought hams forever after. For 1 gallon of brine, pour 1 gallon of water, 1/4 cup white sugar and 1 cup picking salt in a stock pot and heat until the salt and sugar are dissolved. Mix 1 gallon of brine per every 10 lbs of ham. If cooking a half ham, place it cut side down in a shallow roasting pan with a rack. 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