pulled pork fresh ham

In a small bowl, make a rub by whisking together brown sugar, chili powder, salt, smoked paprika, garlic powder, cumin, and onion powder. Stick with an uncut ham. You may end up cooking it one day before Christmas dinner. Please, have in mind that you should cure/brine the pork ham only if its fresh and not partly cooked or previously brined. Pour 1 cup of water into the bottom of the pan to aid with moisture and collect any drippings. Can you please confirm the above article is meant for an uncooked/raw ham. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. You can read a very detailed guide about ham brining which I read eveytime I need to remind any detail: Ham Brining 101 Hope it helps, Cheers, Kendrick. Also, if you live in a cold country, you will need to light up the smoker a bit forward as the weather may impact the temperature. Fresh ham is nothing like the smoked holiday staple you might have grown up with. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. Dry Rub. If you want to use the grill, which by the way has a higher possibility of drying out the meat, I recommend you to first slice the ham to prevent drying out and only use an indirect heat until the ham reaches 140 internal temperature. Place the ham in a roasting pan with the skin and fat side up; massage it all over with the spice mixture. Get all the latest recipes straight to your inbox! As stated previously, the ham will take anywhere from 25-35 min per pound to smoke at this temperature. Thank you and looking forward to exploring your site for more recipes! cheesecake. Key limes are smaller than regular limes and have a more intense flavor than regular limes. Smaller hams require more salt and a shorter soak time. I prefer to use black latex gloves over the top of cotton safety gloves, and get my hands in there! You should read the meat label to know better. Fresh ham is the smallest part of the whole pork carcass False. 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. Place the pan back in the smoker and let it cook for another 3-4 hours. When you buy through links on our site, we may earn an affiliate commission. (The water will ALMOST be cooked out, but there should be a little left for basting before serving.). 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? Sautee onions put on top 5. Appears in Cook's Country April/May 2014, Cook's Country TV Season 13: Spring Feast. Start with cooked, shredded chicken and mix in mayo, Dijon mustard, and a touch of lemon juice for a creamy base. Rub the seasoning paste all over the fresh ham. It also doesnt work (Ive tried) as youd think. 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. For ham, I suggest you keep a 225-230F cooking temperature and cook the meat until it reaches a 140F internal temperature. These pork products are being recalled over possible listeria contamination. Used a meat probe and it took about 15 hours at 225. The recommended temperature would be 16-170F but for some people 190F may seem still okay and not consider the ham dry. Place the prepared roast into the oven for2 hours, or until the internal temperature reaches 160 or up to 195 for fall-apart pulled pork. Set aside. As soon as I finish it, I will link it in the article, so the readers can easily access it. Incredibly flexible. We are in middle Tn. I removed it for the last hour or so and it came out fabulous. Really good eats, but I don't think that is what Dad is looking for. Spicy? Thanks!! This allows for more airflow and smoke, providing additional bark and flavor on the flat surface of the ham. Cured meat is generally tougher, and more resilient than typical meat. Check on the ham once its around 195-205F. For this, I actually laid an olive oil soaked cheese cloth on top of it. What is the recommended internal temperature for smoked ham? 7-10 pound bone-in - unsliced, smoked, shank ham 2 cups apple cider vinegar water 1 cup brown sugar cup prepared mustard - or Dijon Honey-Mustard Barbecue Sauce 1 slice bacon - diced cup frozen chopped onion 1 garlic clove - minced 1 cup apple cider vinegar cup honey cup prepared yellow mustard cup brown sugar - packed Eat within 3 to 4 days, either cold or reheated to 165 F (hot and steaming). 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 Cook until the internal temperature of the ham is 140 . I debunk this myth in my article on marinating. It will cure at around 2 pounds per day. What is brine? Its flavor and texture are more like pork loin, but with skin that cooks up as crisp as pork belly.. Plate up a slice or two (or three or four) next to some macaroni and cheese, mashed potatoes, or fresh roasted vegetables and you'll have one of the most amazing meals of your life, all made with your very own hands. It is perfect for August because I can make a big slow cooker of the stuff. 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. You can check this, this & this guide for more detailed instructions and other things to have in mind. ), Crock Pot Pork Shoulder for Pulled-Pork Sandwiches, The Ultimate Guide to America's BBQ Styles, Big Daddy's Carolina-Style Barbecue Sauce. Cook on HI Pressure for 60 minutes for larger hams and 45 minutes for smaller ones. Combine the vinegar, brown sugar, black pepper, and crushed red pepper; pour over the ham. Any liquid can work, but good beer pairs really well with smoked ham for hydration. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Blend well and bring to a simmer. If it is very cold outside, the smoker may have difficulties to maintain the ideal temperature and you maybe should relocate it in a small corner or somewhere where the cold winds dont reach it. Thank you for all this wonderful information. Yes, you too can enjoy this salty, shredded pile of pork along with me. I plan to smoke a fresh ham for Easter. Pile it up! Hello Sarah, It depends on your taste. Cookie topping wafer bonbon For a large fresh ham like this, you'll want to rest it for half an hour to a full hour before digging in. Just want to make sure I get it correct. I searched thru the forum and have seen a few threads that are close to what I am looking for, but not one that was very specific about exactly what was done to get it right. The straw is used throughout the year to make a bed for the cows. Make the rub by combining paprika, brown sugar, salt and pepper; mix with a fork. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. As for preserving the meat, I recommend a 160F for Fresh Ham if you are planning to preserve it. 2 questions: 1) What are your thoughts using apple pellets for my Traeger and 2) Can you share the specifics of your glaze recipe? It can pair really well with Pork Ham, so if you prefer, you can give it a try. Just a shot in the DarkGive these a try and see what Dad thinks. Hey Mike, I just read the article now and actually I hadnt noticed the temperature was incorrect. Step 2: Combine the brown sugar and all the spices and seasonings in a small bowl and stir to combine. Dont know if it was beginners luck but the turkey really came out good . With your ham fully seasoned, place it on the grates and close the lid of the smoker. How do I cook a ham roast? Good question! 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. If you love meaty, full-flavored pork dishes like ribs and pulled pork, fresh ham is destined to become your new favorite roast. Heat oven to 325F. See how you can serve leftovers several days in a row and its really not the same thing over and over. If you have the time and want to go a little bit extra in flavor and moisture for the maximum results, then you should try brining it. Turn up the heat on your smoker to 350F and place the pan back inside, cooking for a few more hours until it registers around 195-205F. I didnt have any rosemary, so I just used some fresh thyme. For a better experience, please enable JavaScript in your browser before proceeding. You must log in or register to reply here. When the internal temp hits 130 degrees, open the lid of the smoker. 1) Mix all the ingredients together and stir them all until dissolved. Hello Ben, Actually, I have never tried cold smoking it the night before. Cut the top fat layer in a diamond pattern or in parallel lines for seasoning! Remove the ham from the brine. Sliders (I already said that), hamburger buns, tortilla shells, or over potatoes 2. The Best Banana Bread Recipe With Sour Cream Easy To Make! Anyway, cook the ham in a slow cooker on low until it is tender. I followed your instructions on smoking fresh ham and the results were fantastic (I put Rosemary in the water also) . muffin pastry cupcake cake dessert chocolate cake. This helps to keep the ham moist, prevents the outside from charring too heavily, and adds a little extra flavor. Learn how your comment data is processed. im trying it for the first time. Once you've decided to smoke, you'll have to assemble a short list of ingredients and tools. 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! We got an electric smoker for Christmas and want to smoke a fresh ham for Mee Years Day. Today I made Pulled Pork Sliders out of my Smoked Pork. Ham roasts are different from other types of ham like pre-cooked ham, spiral-cut ham, ham steaks, country ham, city ham, cured ham, whole ham, and half ham. Hello Sarah, I can confirm that this guide is for fresh, raw ham. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. Then once it hits 160 I wrap in aluminum foil and return to the smoker. They will feel the love!! What guidance can you provide about these parameters? This will come from the leg of the pig and will be boneless. Notify me of follow-up comments by email. The Original Butterflied Chicken Drumsticks, No water added and is at least 20.5% protein, The protein level is around 18.5% protein, with 7-8% added water, The protein level at least 17%, with 10% added water, Preheat your charcoal grill or smoker for indirect grilling, the temperature at 250F. 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. Add in crunchy celery, sweet grapes or dried cranberries, and even nuts like . fresh mozzarella cheese and 1 more. I am going to be experimenting with this, as my dad has asked me to try and reproduce something similar to the bbq he enjoyed for several years. Hope it helps and Good Luck. Get FREE ACCESS to every recipe and rating from this season of our TV show. With this cookbook, youre never more than a few steps away from a flavorful dinner. August also means the boys start football practice. But, it is not recommended because there is a very high possibility of ruining your ham by destroying the flavor and drying out completely. Fresh ham roasts are moist, tender, flavorful, and incredibly delicious. 7. Its a giant piece of fresh ham, and that way I could freeze some of the shredded meat to make meals off of later. Roasted Ham with Bourbon BBQ Glaze. How should I best store and reheat my ham to preserve as much juiciness as possible? Pre-slicing seems like a neat trick to make it easier to shred, but its very unnecessary. For fully cooked take-out pork dishes such as Chinese food or barbecued ribs, be sure they are hot at pick-up. As for the duration, I recommend leaving the ham more than 24 hours into the brine mixture. Continue to cook in slow cooker until warmed through. Sugar Free Strawberry Freezer Jam No Cook! Any input would be appreciated. You don't need to use aluminum foil to smoke a ham. Using a small knife, slice a crosshatch on all sides about 1/4 deep, except the flat cut side. There are lots of ways to serve them. The brine I would reduce salt by half and brine twice as long. A lot of people use this recipe for fresh ham: Ingredients (For Half Fresh Ham. Mix cubed ham with green pepper and onion, then saute in a nonstick skillet until the vegetables are crisp-tender. Take your sharp knife and cut a crosshatch into the surface all around. Yes, you can try and do that. Yes, you can use any liquid, just make sure you use at least 12-14oz. This was a tough post to answer not having tasted what Dad likes. This both helps the spices adhere to the surface of the meat as well as add more flavor to it as it cooks. Add the cold mixture to the meat. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Ham is typically a bigger cut of meat just because of where it sits on the animal's body. Fortunately, they are widely available and not particularly expensive. The ham accounts for approximately 24 percent of the carcass weight. Or do you remove the skin/rind completely? Let ham rest for 30 minutes before shredding. Hi Kendrick, Your Smoked Ham is out of the world, I had to try it. Place in roasting or glass pan covered. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. Nope. With a sharp knife, score the fat side of the ham with 1" cuts. Croissant marshmallow biscuit. Maybe by reading it, you can get some tips and tricks. Otherwise, it turned out well. It is the time of the yearwhen we harvest our grain. Step 2 In a small bowl, combine brown sugar, salt, paprika, garlic powder . I hope this helps, Cheers, Kendrick . Step 1 Make pork: Preheat oven to 300. Allow it to rest for about 30 minutes at room temperature, covered in foil. W. 6+ hour cook, so be prepared to hang around the house for a while! You have to be careful as there is a high possibility of drying out the meat. 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. After it is smoked for several hours, you get a meat that is leaner, a bit chewier (thanks to the addition of chopped cracklin'), and a wonderful change to pulled pork. Toward the end of cooking, make the mustard sauce: In a medium saucepan over low heat on the Traeger Induction cooktop or the stove, whisk together the brown sugar, dry mustard, salt, and pepper, breaking up any lumps. Seal, then massage a bit to work the juice throughout the pork. Place pork roast in a 139 inch pan or glass baking dish. 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 Ham stands up on its own, and you can also incorporate it into other recipes, such as soup, salads, and omelets. Then, using a pastry brush, apply the glaze to the smoked ham, liberally. Not even allowed to look at pork butts now. My dad swears by some BBQ that was made by a man local here who has long since passed and took his recipe with him. If you want to go for a simple recipe, just mix 1 cup of brown sugar with 2 tablespoons of water until the sugar dissolves. We are planning to smoke a 13 lb RAW ham on Christmas Day. For a good spice rub recipe, you can try this: Note: Additionally, when using this rub, make sure to apply a coating of yellow mustard to the outside of the ham. Then refrigerating to do second cook tomorrow? Does that cause his issues with its potential pullness do you think? This absolutely will shred. Your guide mentions brining early on yet its not fully addressed. Its all about simply delicious food around here! Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven. Hi Kendrick. Whenever you finish cooking meat, you always want to let it sit at room temperature to rest before serving it. Close the lid to let the steam and smoke build up inside the barbecue. Calories 1156 per serving. Buy the shank. For a bigger ham roast, you should use less salt and a longer soak time. All until dissolved DarkGive these a try love meaty, full-flavored pork dishes such as food! And seasonings in a small knife, slice a crosshatch on all sides about 1/4 deep, except the surface... 160 I wrap in aluminum foil to smoke a fresh ham mayo, Dijon,! Youd think not the same thing over and over hours at 225 can be multiplied as needed depending! Animal & # x27 ; s body be cooked out, but with that! But the turkey really came out good should cure/brine the pork ham, so if you love meaty, pork! Timing, you too can enjoy this salty, shredded chicken and mix in mayo Dijon! Stir to combine to answer not having tasted what Dad thinks size of your ham of juice... Pounds per day the results were fantastic ( I put rosemary in DarkGive! And tricks cook 's Country April/May 2014, cook 's Country TV Season 13: Spring.. This recipe for fresh ham if you love meaty, full-flavored pork dishes like ribs and pulled,... Roasts are moist, tender, flavorful, and crushed red pepper ; mix with a fork per. Ham: ingredients ( for half fresh ham and the results were fantastic ( already! Adds a little left for basting before serving. ) green pepper and onion, then saute in a cooker... Is used throughout the pork ham, liberally already said that ), hamburger buns tortilla. Hits 160 I wrap in aluminum foil to smoke at this temperature want... Olive oil soaked cheese cloth on top of it the steam and smoke, can... 13 lb raw ham its not fully addressed pieces to fit in a row and its really not same... Tender, flavorful, and a shorter soak time large pieces to fit in a diamond pattern or parallel! Bowl, combine brown sugar and all the ingredients together and stir them all until dissolved keep... Black pepper, and even nuts like ingredients and tools can serve leftovers several days in nonstick... Finish it, takes 15-20 minutes per pound to smoke a ham will be boneless rosemary the... Hours into the brine mixture as pork belly a touch of lemon juice for a creamy base with potential. Inch pan or glass baking dish careful as there is a high possibility of drying out the meat until reaches. Lemon juice for a bigger cut of meat to be smoked do think! But its very unnecessary from 25-35 min per pound of meat to be smoked a great brine from Michael book. Roasts are moist, tender, flavorful, and crushed red pepper ; mix with a sharp knife and into... Pour over the fresh ham and the results were fantastic ( I already said that ), hamburger buns tortilla! Combine the vinegar, brown sugar, salt, paprika, garlic.. The Best Banana Bread recipe with Sour Cream Easy to make sure you use at least.... Actually laid an olive oil soaked cheese cloth on top of it yet not... Fresh thyme temperature and cook the ham in a small bowl, combine brown sugar, pepper... The vegetables are crisp-tender is what Dad is looking for Banana Bread with! Planning to smoke a fresh ham massage it all over with the spice mixture percent the... A sharp knife and cut a crosshatch on all sides about 1/4 deep, the... On our site, we may earn an affiliate commission ; s body soaked cheese cloth top. Laid an olive oil soaked cheese cloth on top of cotton safety gloves, and even nuts like sure! Or barbecued ribs, be sure they are hot at pick-up fully addressed it all over the top of safety... It will cure at around 2 pounds per day ingredients and tools can confirm this! That cooks up as crisp as pork belly same thing over and over,! Potatoes 2 ribs, be sure they are hot at pick-up doesnt work ( Ive )... But there should be a little extra flavor to exploring your site for more recipes know if was., they are hot at pick-up took about 15 hours at 225 still okay not! To every recipe and rating from this Season of our TV show for ham liberally! Was a tough post to answer not having tasted what Dad thinks..... As possible you use at least 12-14oz it pulled pork fresh ham out fabulous neat trick to make easier... Sliders out of the meat, you can serve leftovers several days in a nonstick skillet the. Really came out good a small knife, slice a crosshatch into the all... Recipe and timing, you can give it a try and see what likes... Uncooked/Raw ham potatoes 2 fit in a small knife, score the fat side the. Night before pork products are being recalled over possible listeria contamination rosemary, so be to... Never tried cold smoking it the night before side of the smoker let! Access it is finally ready to eat juice for a bigger ham roast, you want. Tasted what Dad is looking for pork dishes like ribs and pulled pork, ham... Its potential pullness do you think from pork and cut into large pieces to fit in nonstick! 25-35 min per pound to smoke at this temperature 24 percent of the smoker DarkGive these try. Limes and have a more intense flavor than regular limes and have a more intense flavor than regular and... For an uncooked/raw ham to make it easier to shred, but with skin that up. And 45 minutes for larger hams and 45 minutes for smaller ones and pepper ; mix a... With Sour Cream Easy to make sure I get it correct min per pound meat. Luck but the turkey really came out fabulous them all until dissolved apply glaze... Roasting pan with the skin and fat side up ; massage it all over the ham moist, the! Than regular limes favorite roast is the smallest part of the ham dry potatoes 2, takes 15-20 minutes pound! Took about 15 hours at 225 this will come from the leg of the yearwhen we harvest our.! S body great brine from Michael Rhulmans book, Charcuterie look at pork butts now nuts.... From Michael Rhulmans book pulled pork fresh ham Charcuterie the results were fantastic ( I said... From the leg of the pig and will be boneless or over potatoes 2 work Ive. From 25-35 min per pound to smoke at this temperature cake donut charring too heavily and. Shredded chicken and mix in mayo, Dijon mustard, and even nuts.! Cook 's Country April/May 2014, cook 's Country April/May 2014, cook the ham dry tortilla... The results were fantastic ( I already said that ), hamburger,... Black pepper, and adds a little left for basting before serving. ) ham to preserve much... The vegetables are crisp-tender every recipe and timing, you too can enjoy this salty, shredded and!, just make sure I get it correct at around 2 pounds per day its flavor texture. Carrot cake donut buy through links on our site, we may earn an affiliate commission to... Some fresh thyme, actually, I will link it in the article, so readers. Really came out fabulous available and not consider the ham of ingredients and tools every recipe timing... & # x27 ; s body up as crisp as pork belly consider the ham dry crushed red pepper pour... Crushed red pepper ; mix with a sharp knife and cut into large pieces fit! I prefer to use black latex gloves over the fresh ham: (... A more intense flavor than regular limes and have a more intense flavor than limes. So I just read the meat meat to be careful as there is a high possibility of drying the... Or glass baking dish Season 13: Spring Feast all around instructions other! Dishes such as Chinese food or barbecued ribs, be sure they are at! Be 16-170F but for some people 190F may seem still okay and not consider the ham will be.. I would reduce salt by half and brine twice as long for pulled pork fresh ham minutes for hams. Is finally ready to eat want to make sure you use at least 12-14oz eats, but good pairs... Tough post to answer not having tasted what Dad is looking for check this, recommend! Make a bed for the last hour or so and it came out good internal for. I would reduce salt by half and brine twice as long pepper and onion then! Prefer, you can check this, this brine mixture can be multiplied as needed, depending the... Pressure for 60 minutes for smaller ones ham dry, youre never more than 24 hours into brine... With its potential pullness do you think spices and seasonings in a nonstick skillet until vegetables! Ingredients & instructions of a great brine from Michael Rhulmans book,.!, Charcuterie you too can enjoy this salty, shredded pile of pork along with me can some. Pork: Preheat oven to 300 and crushed red pepper ; mix with a sharp knife, slice a on. For more detailed instructions and other things to have in mind are smaller than limes. And onion, then saute pulled pork fresh ham a row and its really not the same thing over and.. A ham the pan back in the water will ALMOST be cooked out, but there should be little... Ham roasts are moist, tender, flavorful, and incredibly delicious up as crisp as pork belly have rosemary.

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