what kind of pork do you use to smoke a ham
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Give that grocery shop ham an upgrade! This smoked ham recipe has lots of hickory season and is finished with a sweet, spicy glaze.
Your smoker can be used for more than than brisket and pork belly; it will also turn out a delicious smoked ham. This low-and-slow method of cooking makes the meat more flavorful, moist and tender. It's a unique dish for Easter brunch, but this smoked ham recipe tin be made any time of the year for a weekend meal.
Since most hams sold in stores are precooked and smoked, this smoking procedure isn't cooking the ham merely warming it through—and creating a twice-smoked ham in the process. Forth with hickory fume flavor, our recipe adds sweetness and moisture from a pineapple juice basting. The smoked ham is finished with a delectable sticky-sweet glaze made with pineapple juice, dark-brown sugar and little heat, thanks to cayenne in the blend.
Learn how to cook a ham perfectly with tips from the Examination Kitchen.
Our Smoked Ham Recipe
This recipe was made in a ceramic smoker—brands include Primo, Big Light-green Egg and Kamado Joe. Still, you tin can also make this recipe in an electric or pellet smoker. The important thing is to keep the temperature consistent at 250°F, so the ham heats through slowly without drying out.
This recipe fabricated with a 9- to 10-pound ham makes plenty to feed about 12 people, or fewer with enough of leftover ham for sandwiches, soups or quiche. Smoking a 10-pound ham takes almost 3-one/2 hours.
Ingredients
- nine to 10 pound os-in smoked ham
- 3 cups pineapple juice
Coat:
- ane-i/2 cups packed lite brown saccharide
- 1/ii cup pineapple juice
- ii tablespoons unsalted butter
- 1 tablespoon honey mustard
- 1-1/2 teaspoons cayenne pepper
- one/2 teaspoon salt
- 1/4 teaspoon black pepper
Tools
- Smoker: A ceramic smoker like this is an investment, simply it's versatile and worth every penny for serious smokers. The design and thick walls reverberate heat back into food, and it's efficient, so you get a proficient, long burn from your fuel.
- Hardwood Lump Charcoal: This is the preferred charcoal for smoking food considering information technology'due south natural wood fabricated without the chemicals plant in briquettes.
- Hickory Wood Chunks: Soak these hickory chunks in water, then add together them to your smoker to infuse ham with delicious hickory smoke flavor.
Follow this F amily Handyman guide to choose the best smoker for your upkeep.
Directions
Footstep i: Prepare your smoker
If you're using hickory or other wood chips, soak them in h2o for at least an hr before starting the recipe. Preheat your smoker to a temperature of 250°.
Stride two: Score the ham
Remove the ham from the packaging. Rinse off the brining liquid if it was packaged with any. Utilize a sharp knife to score the whole surface of the ham in a crisscross pattern. This will allow the basting liquid to penetrate to go on the meat moist.
Step iii: Put the ham in the smoker
One time the smoker is ready, identify the soaked wood chips inside on the hot coals. Place the ham with the large, cut side down on the cooking grate, then close the smoker.
Pace 4: Smoke and drip the ham
Melt the ham in the smoker. Every thirty minutes, castor the entire surface of the ham with pineapple juice to keep the meat moist during the smoking process. Fume the ham for about 20 minutes per pound, until it registers an internal temp of 140° on a digital thermometer inserted at the thickest function of the ham (not touching the os).
Footstep 5: Prepare the glaze
While the ham is smoking, brand the coat. Combine the brownish saccharide, i/2 cup of pineapple juice, butter, honey mustard, cayenne pepper, salt and black pepper in a small saucepan. Bring it to a simmer over medium estrus, and so reduce the heat to low. Whisk the glaze constantly (to keep information technology from boiling over) over low heat for 5 minutes.
Remove the pan from the heat. Let the glaze sit for at to the lowest degree 10 minutes, but longer if possible. The glaze volition thicken a bit as it cools. Set aside iii/4 cup of the glaze to serve with the ham.
Footstep 6: Brush the ham with glaze
One time the ham has reached 140°, brush it all over with the remaining brown sugar glaze. Close the smoker and give the glazed ham ten more than minutes in the smoker so that it gets nice and sticky.
Step vii: Piece the ham and serve
Remove the ham from the smoker to a large tray or cutting board. (I used claw tools like these to lift and move the ham.) Thinly piece the ham using a sharp knife. Serve it drizzled with the reserved glaze.
Follow our guide to learn how to carve bone-in ham similar an expert!
Tips for Smoking Ham
What type of ham is best for smoking?
Since the hams typically stocked at grocery stores are already smoked, this recipe will actually give yous a twice-smoked ham. Not simply does this procedure warm the ham through for serving, but information technology as well gives you the chance to infuse the meat with extra spice, sweet and, of grade, smoky flavor.
When choosing a ham for smoking, go for a os-in diverseness; they have more than flavor than boneless hams. You lot'll have bone-in choices of shank/leg portion or butts. The shank cut has a large, cutting surface that sits apartment on the grate, and merely ane bone which makes it easier to cleave. Pork butt has more fat, can exist more than flavorful and is also a good selection for smoking, although harder to carve because of the larger T-shaped bone. A spiral-cut os-in ham can also be smoked, every bit long every bit you baste it well during smoking to prevent the slices from drying out.
Detect out which store-bought vacation hams our Test Kitchen tasting panel liked best.
How much ham do you demand per person?
When ownership a bone-in ham, programme on 3/four to 1 pound of ham per person. This accounts for the extra weight in the ham from the bone.
What practise you serve with smoked ham?
Potatoes in whatever course are delicious aslope smoked ham. Try classic potatoes au gratin or this like shooting fish in a barrel salad made with roasted dark-green beans and red potatoes. For a perfect springtime repast, pair your smoked ham slices with lightly cooked asparagus. Greenish salads, freshly baked buttermilk biscuits or airy popovers all brand tasty sides for ham as well.
Source: https://www.tasteofhome.com/article/how-to-smoke-a-ham/
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