How To Cook A Smithfield Hardwood Smoked Ham
Smoked Ham is the perfect meal for any holiday, similar Christmas or Easter dinner, or even to have on manus for sandwiches. This brown carbohydrate coat is admittedly incredible over the top of your smoked ham recipe.
Vindulge Smoked Whole Ham Highlights
- This recipe tin be used with a bone-in, spiral ham, or boneless ham and is perfect for a first time holiday repast.
- Because ham is pre-cooked information technology'due south all nearly heating it up and adding a ham glaze at the end for great season.
- Cooking at lower temperatures let you to add some fume flavor. If the ham is smoked already you can as well use our double-smoked ham recipe.
Smoking precooked ham is truly easy and a unproblematic honey glaze is a great way to add incredible flavor. This is hands down the all-time ham recipe I've e'er had, and I promise you and the people you cook it for experience the aforementioned style!
Bound to:
- Vindulge Smoked Whole Ham Highlights
- What is Ham?
- How to Smoke a Ham
- How Long to Smoke a Ham
- Best Tool For Monitoring Temperature
- How to Make Brownish Sugar Glaze
- Wine Pairing for your Vacation Smoked Ham Dinner
- Frequently Asked Questions (FAQ)
- More than Holiday Recipes
- Side Dishes for Vacation Ham
- Smoked Ham Recipe and Dark-brown Sugar Glaze
What is Ham?
The ham comes from the rear leg of pork, or pork shank, versus the pork shoulder or pork butt. A ham is leaner than the shoulder and is nigh oftentimes cured before purchase. This recipe is focused on precooked ham that has been cured and cooked (or smoked) versus a fresh ham (uncured raw ham).
At the grocery store this blazon of ham may be labeled as the following:
- Spiral Cut (or Spiralized) – This is ham that has been machined with a screw shaped cutting around the bone and is meant to get in easier to slice and serve.
- Whole Ham Bone-In – This is a large bone-in ham and is best for large crowds of 10-xx and takes the longest time to cook. It is so large because it includes the entire shank, thigh, and potentially part of the pelvic area of the sus scrofa.
- One-half Ham Bone-In – This is often the upper portion or "butt" portion of the ham. This is great for pocket-size oversupply sizes of 8-10 and one you see commonly in stores.
- Boneless – Boneless hams are machined or carved to give the ham shape but without the bone. They may be seen in stores equally petite, mini, or even a half ham. Boneless are cured in the same style and are simply butchered or machined to exist boneless. These are smashing when cooking for a smaller crowd less than 8 people.
Our favorite style of ham is the whole bone-in ham from Snake River Farms. Y'all can read more about the style of ham and Kurobuta pork here. The flavor profile is tender, refined, and has a pronounced pork or bacon like flavor that needs no additional seasoning other than a finishing coat.
How to Smoke a Ham
Smoking a pre-cooked ham is really near heating upward the ham to an internal temperature of 140 degrees Fahrenheit (F) and and then adding any additional flavour. There is no need for a brine or other preparation.
- Pat dry the ham prior to smoking.
- Smoke at 225 – 250 degrees F. Keeping the temperature low prevents drying out the ham.
- Brand the love glaze as the ham smokes.
- Coat once when the ham reaches an internal temperature of 130 degrees F, and continue cooking to permit the glaze to caramelize a bit.
- Remove the ham when the internal temperature reaches 140 degrees F.
- Add last glaze to the ham as it rests. Tent loosely with foil for up to 30 minutes so serve.
When smoking a ham go along the temperature at low heat, between 225 and 250 degrees F, to retain the wet of the ham.
How to Fume on a Traeger or Pellet Grill?
For whatsoever pellet grill, follow the same steps above versus using the smoke setting. The range for smoke is 160 – 180 degrees F, and will dramatically increase the fume time with minimal additional smoke flavour.
Also consider adding a water pan to maintain humidity in the cooking chamber.
How to Fume Ham on a Charcoal Grill?
If using a Kettle grill, start with an indirect heat setup. Utilize wood fries placed on the charcoal and continue the vents mostly airtight to go along the airflow to a minimum.
Then place the ham over the indirect side and follow the same instructions.
How to Smoke on a Big Green Egg or Kamado Grill?
Follow the aforementioned steps as outlined in a higher place. Considering of how efficient a Big Green Egg is, no water pan is needed. Continue the daisy bike and the lesser vent almost completely closed later warm upwardly to proceed the temperature at 225 – 250 degrees F.
How to Smoke on a Yoder or Offset Smoker?
Follow the aforementioned steps as outlined to a higher place. When preheating smoker start with lump charcoal and then cook using just wood chunks or split logs. The embers from the forest will maintain the heat while the wood adds the flavor.
We recommend a water pan in an offset smoker with the vents fully open for airflow.
How Long to Smoke a Ham
- Program 20 minutes per pound for a typical one-half or whole smoked ham to reach 140 degrees. The smaller the ham, say a petite or quarter ham, the faster it will cook. So exist mindful of the size ham selected.
- Spiral cut ham will take less time equally the amount of ham that is exposed to the heat allows the rut to become into the area closer to the bone. And then judge fifteen minutes per pound for spiral cut ham.
For monitoring the ongoing temperature of ham without having to open the smoker use a skillful digital thermometer, like the Thermoworks Smoke Unit. Information technology has a wireless monitor and you lot tin can see two zones, the ambient temperature of the cooker, and the internal temperature of the ham.
To probe around the ham, the other recommended tool is the Thermoworks Thermapen. This instant read thermometer is a corking tool to brand certain all of the ham has reached the condom internal temperature, versus but one portion the Smoke unit monitors.
How to Make Brown Sugar Glaze
Some variation of a brown carbohydrate coat for ham is a perfect pairing for this holiday meal. This is also why we don't season the ham with a rub. You don't need to with this ultra flavorful glaze!
In a medium size saucepan over medium heat add butter and allow melt. Add together shallots and sauté to soften but not caramelize (about 6 – 8 minutes). So add garlic and sauté for additional 1 minute just to soften.
Finally add carbohydrate, cider, honey, Dijon, cayenne, and salt to pan, slightly increment heat and bring to a simmer. Allow glaze to simmer for up to ten minutes, taking care to not boil. The glaze will thicken as the sugar and liquids incorporate and slightly reduce.
Want something different for your coat? Effort our Double Smoked Ham with Crimson Bourbon Glaze.
If you have leftover ham this recipe makes for the best smoked ham sandwiches or with our smoked Cuban sandwich. Or, if you lot want the ultimate breakfast, endeavour our Smoked Ham Hash.
Wine Pairing for your Holiday Smoked Ham Dinner
This ham has a slightly smoky and savory flavor, juicy and tender meat, with a sweet caramelized glaze. Because of this profile, at that place's a wide range to choose from for your holiday dinner.
If you're craving white wine you lot can't become wrong with Riesling. Information technology's nigh meant for a ham dinner! Alternatively, Rosé and Pinot Gris (Grigio) piece of work nicely besides with their bright fruity flavors. A assuming Chardonnay, from California for example, tin can exist actually interesting with the caramelized brown carbohydrate dear notes from that glaze.
For red wine Pinot Noir is one of my favorites, followed by Gamay (recall Beaujolais), or for something a little more bold and fruity endeavor a Zinfandel.
Oft Asked Questions (FAQ)
How much ham per person?
Plan on ¾ pound of pre-fume weight ham per person. With sides, this is a couple of slices per person.
How do you keep a smoked ham from drying out?
Avert overcooking the ham. To all-time exercise this be sure when cooking the smoked ham you lot are using a get out-in meat thermometer.
Exercise I need to soak a smoked ham?
No. Even if a ham is pre-brined there is no need to soak it beginning to remove the salt. And considering information technology'southward pre-cooked y'all just need to estrus information technology up.
How long to fume a 5 pound ham?
A five-pound ham will generally take a little over 90 minutes or twenty minutes per pound.
How long to smoke a x-pound ham?
Following the 20 minutes per pound rule a ten pound ham volition take 200 minutes or a little over 3 hours 20 minutes.
What if my smoked ham is done early?
If your smoked ham reaches the ideal temperature before than you desire – and so remove the ham from the smoker and wrap in aluminum foil. Make the glaze and and so glaze the ham simply before serving so it doesn't stick to the foil.
More Holiday Recipes
- Double Smoked Ham with Ruby-red Bourbon Glaze
- Smoked Prime Rib
- Bourbon Brined Smoked Turkey
- Grilled Rack of Pork
- Smoked Beef Tenderloin
Side Dishes for Holiday Ham
- Perfect Roasted Potatoes
- Broccolini on the Grill
- Brussels Sprouts Grilled Skewers
- Grilled Green Beans with Grilled Lemon
- Grilled and Glazed Carrots
Tried this recipe? Give us a start rating and nosotros would love to see! Mention @vindulge or use the hashtag #vindulge on all the social media handles. And consider subscribing to our newsletter where we drop all our favorite ideas and inspirations every week.
This recipe was originally published in Dec of 2019, and updated in October of 2022 with an updated FAQ. The original recipe remains the aforementioned.
This post contains chapter links, which ways if you click on those links we may receive a modest commission. We only partner with products nosotros know and honey, and it helps keep the weblog going!
Source: https://www.vindulge.com/smoked-ham-with-brown-sugar-glaze/
0 Response to "How To Cook A Smithfield Hardwood Smoked Ham"
Post a Comment