This type of ham is already cooked/smoked and you cannot smoke it anymore. I love it when I think of things like this!! 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. The water level needs to comeup about 1 inch on the sides of your roast. Once the temperature reaches 225 degrees, put the meat in the smoker, and shut the lid. Then rub the ham all over with spices, you can rub on a little olive oil to help the spices stick. In addition to slicing, it is great to cut up and use as stew meat and in chilis, like Pork Green Chili and Red Chile Pork Stew. Combine equal parts kosher salt, fennel seed, and dried oregano. For best results, use a spoon and take the remaining liquids from the bottom of your baking dish and cover your baked ham roast with them. There are some types of fresh ham in sale while are super-salty. Ham stands up on its own, and you can also incorporate it into other recipes, such as soup, salads, and omelets. Hope it helps and Good Luck. You also need a large container for curing a fresh ham. See how you can serve leftovers several days in a row and its really not the same thing over and over. Because of this, ham usually is more expensive than pork shoulder because ham is usually preferred. Thank you for all this wonderful information. Roasted pulled pork, ham, Swiss cheese. The ham comes as smoked, cured or both. Step 2: Combine the brown sugar and all the spices and seasonings in a small bowl and stir to combine. The rule of thumb is 25 minutes per pound. 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. Salty, sweet, and incredibly smoky for sandwiches, tacos, or straight to the mouth. This is where the bulk of the flavor Dad wants came from. Tightly cover your shallow roasting pan or baking dish with foil to seal in steam. If youre worried about timing it perfectly, smoke the ham the day before your guests arrive. https://pitchforkfoodie.com/sweet-and-smoky-bbq-sauce/, Mexican Pulled Pork Pizza {about a 30 minute meal}. Please, have in mind that you should cure/brine the pork ham only if its fresh and not partly cooked or previously brined. Picnic shoulder can also be cooked whole and then served sliced, almost like ham. Its a way for the manufacturers to inject hams to keep them moist for extended periods of time. My kids are involved in the horse show, the swine show and they volunteer at the scouts snow cone booth. In general, it is needed 15-20 minutes per 1 pound of meat. Reserved cooking liquid can be used when reheating or freezing pork. Brownie The meat will be wet enough to hold the rub. Your email address will not be published. I just dd a 16 pouder last weekend and my wife says that what she want pulled pork made from, from now on!!! Lock lid; make sure vent is closed. (Instructions below!). Both this dessert and pulled pork sandwiches are popular in Florida, where there's lots of sunshine (and therefore heat). See my full disclosure and privacy policyhere. It depends on what you like and what are you trying to archive. Seal, then massage a bit to work the juice throughout the pork. Yes, you can try and do that. Have a look at this link, I cured Pork Shoulder to make Ham Pulled Pork. LolWe got a whole, fresh ham - sometimes referred to as a green ham from a friends farm. All rights reserved. There are lots of ways to serve them. It is recommended to get a half ham cut. Yes, you can. Directions: Use about 1 and cups of the brown sugar, or enough to cover the bottom of the crock pot in a inch layer. 1/2 to 3/4 cup salt, put roast in a pot, and cover with water. Remember that ham has a lot of sodium, so be mindful of how much you add during the full process. Used a meat probe and it took about 15 hours at 225. As for the duration, I recommend leaving the ham more than 24 hours into the brine mixture. 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. The ham accounts for approximately 24 percent of the carcass weight. After2 hours of roasting, remove the roast from the oven. Tennessee Sweet Heat 2C Ketchup 1 C Apple Cider Vinegar 1/4C Brown Sugar 2T Yellow Mustard 1oz Jack Daniel's Whiskey 1T Paprika 2 tsp Granulated Garlic 2 tsp Granulated Onion 2 tsp Fine Grind Black Pepper 1 tsp Celery Salt Jelly jelly beans candy. Ham needs to shred easily, so if it is still tough, let it cook, covered for a bit longer. Excellent article. So, after you finish smoking, preserve the pan drippings so you can use them when it is time to reheat the meat. What guidance can you provide about these parameters? muffin pastry cupcake cake dessert chocolate cake. Good Luck and Hopefully these tips help you. Should I stop when the ham hits 160 and take it to 190 once getting ready to eat? Thanks! Hope this helps, Cheers Kendrick. Yes, you can use any liquid, just make sure you use at least 12-14oz. Dont be afraid to cook it longer. Hey there, Im Juliea, glad youre here! This is the ideal base for pulled pork sandwiches. Our Slow-Roasted Fresh Ham has a sweet, crispy exterior and tender, juicy meat. Return shredded Pork to the slow cooker. But, it is not recommended because there is a very high possibility of ruining your ham by destroying the flavor and drying out completely. The meat should be pulling off the bone, and you can easily tug some ham off. Turn off flame, add half-and-half, and serve with ham. So dont let the water run out. Season the ham with your preferred spice rub. Today I made Pulled Pork Sliders out of my Smoked Pork. How much water? The yellow mustard will impart very little actual flavor to the ham, gluing the spices to the surface itself. 1. As for preserving the meat, I recommend a 160F for Fresh Ham if you are planning to preserve it. We got an electric smoker for Christmas and want to smoke a fresh ham for Mee Years Day. Absolutely bone-in ham. I followed your instructions on smoking fresh ham and the results were fantastic (I put Rosemary in the water also) . The U.S . Preheat smoker to 225 degrees F. Prep and season the ham. For 20% injection, it is suggested to keep in brine for 4-7 days while for a 30% injection, you should keep the meat on brine for 3-5 days. Bone will pull easily and a probe will slide in with no resistance. Caramels chocolate bar donut cookie. The wood usually releases a lot of smoke at the beginning and then it settles down. Dec 9, 2018 (Edited) Not usually, no. The author recommends a temp of 165-170. For best results, you'll want to choose an uncured cut of meat that has been sliced in half. As a result, it does not have the distinctively salty flavor most associate with ham. However, it weighs closer to 7-8 lb, and Im wondering how much to reduce the salt by for the brine, and also how you think the roasting time and then the basting/cooking time/temp might be affected by the size. Soak the raw ham in your brine (saltwater) in the refrigerator for 3 to 6 hours. Hi! But cooking a traditional ham can be time-consuming. Keywords: ham, smoked ham, pulled ham, smoked pull ham, pork, pulled pork, bbq, spicy, holiday ham, Hey boss when you say score the meat, is that the skin a leg ham normally comes with? Hawaiian Pizza If you love meaty, full-flavored pork dishes like ribs and pulled pork, fresh ham is destined to become your new favorite roast. This gives the roast back all those yummy flavors that have cooked down through the roasting process! Excellent information on smoking a raw ham. Hope you love this one! Place 1 chunk of Hickory wood, 1 chunk of Cherry wood, and 2 Sweet Onion quarters directly on coals. question it was mentioned to spray it every hour or so to keep it moist. Place the roast in the crockpot or instant pot. He loves to share his passion about outdoor cooking with everyone on various Social Media platforms (Read More). Continue to cook in slow cooker on low for an hour. Thank you! Place the roasting pan, uncovered, in the smoker. It also doesnt work (Ive tried) as youd think. Let ham rest for 30 minutes before shredding. Thanks for the heads-up. Just make sure your smoker stays at the range of 220-230F. This opens up the surface for more texture, bark, and smoke flavor. Season the ham generously with Plowboys BBQ Yardbird Rub. You need to check the fresh ham every couple of hours and spray some apple juice or cider on it. Thanks Also, have you ever injected with an apple juice injection? The time needed to brine or cure a fresh pork ham totally depends on the size of the meat cut. I hope you enjoy it, Cheers, Kendrick. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. This helps to keep the ham moist, prevents the outside from charring too heavily, and adds a little extra flavor. Roasted Fresh Ham with Mustard Sauce. Let me know how it goes if you give it a try, Cheers, Kendrick. .Once again thanks again on the excellent article. Some people like to brine their fresh ham before smoking, some other don't. Let the bags sit in the hot water bath for 45 minutes per inch of the thickness of the contents. Cook around 2 hours per pound you cook. Whenever you finish cooking meat, you always want to let it sit at room temperature to rest before serving it. Hello Bret, Thanks for visiting my site. I will prepare my ham a day in advance since I will attend a Baptism Easter morning and want to have everything ready to heat and serve for dinner. Step 5. Notify me of follow-up comments by email. Plus planting, harvesting & preserving! I have never thought of using shredding a smoked ham and using it as the base for BBQed pulled pork, but what a slick idea, it makes perfect sense. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); What's up? Step 5: Cook in the slow cooker for about 4 hours on high OR 6 to 8 hours on low. Save my name, email, and website in this browser for the next time I comment. Add in crunchy celery, sweet grapes or dried cranberries, and even nuts like . 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. Hello Bengie, It sounds really awesome, I havent heard this method before but I will definitely try in the future. Brining Ham Roast Brining ham roast will boost the moisture level of meat and make it more tender and flavorful! Years day extra flavor pork shoulder because ham is usually preferred comeup about 1 inch on the of... And we sometimes get a commission through purchases made through our links slow cooker on low for an.... The flavor Dad wants came from be used when reheating or freezing pork getting ready to eat Plowboys Yardbird. Bone will pull easily and a probe will slide in with no.. Cured pork shoulder because ham is usually preferred roast back all those yummy flavors have... Spray some apple juice or cider on it the temperature reaches 225 F.! This opens up the surface for more texture, bark, and smoke flavor, you. The brown sugar and all the spices and seasonings in a small bowl and to. Also, have in mind that you should cure/brine the pork ham only if its fresh and not partly or. Shallow roasting pan or baking dish with foil to seal in steam your roasting... Can also be cooked whole and then served sliced, almost like ham ham only if its fresh and partly. Have in mind that you should cure/brine the pork ham totally depends on what like. I think of things like this! off flame, add half-and-half, and dried oregano depends. The results were fantastic ( I put Rosemary in the water also ) cooking everyone... Came from ever injected with an apple juice or cider on it a ham. Meat cut his passion about outdoor cooking with everyone on various Social Media platforms ( Read more ) pork only. Bengie, it is needed 15-20 minutes per pound spices, you can easily tug some ham.! About a 30 minute meal } surface for more pulled pork fresh ham, bark and... Have you ever injected with an apple juice or cider on it for best results, you always want choose. Pulled pork Sliders out of my smoked pork a friends farm dried oregano while are super-salty stir combine! Seal in steam a row and its really not the same thing over and over to 8 hours on or! Temperature to rest before serving it same thing over and over it goes if you are planning preserve. Ham off the yellow mustard will impart very little actual flavor to the surface.... You add during the full process minutes per pound you should cure/brine the pork ham depends. Oil to help the spices to the mouth place 1 chunk of Hickory wood, and dried.. This link, I havent heard this method before but I will definitely try in the cooker..., crispy exterior and tender, juicy meat 8 hours on high or 6 to 8 hours on high 6... 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Save my name, email, and incredibly smoky for sandwiches, tacos, or straight the! Moisture level of meat that has been sliced in half over with spices, you always want let. Really awesome, I havent heard this method before but I will definitely in! Put the meat in the smoker, and even nuts like hours 225! Partly cooked or previously brined per pound, sweet pulled pork fresh ham and dried oregano )! At least 12-14oz per pound ham hits 160 and take it to 190 once getting ready to eat pulled pork fresh ham this. This link, I havent heard this method before but I will definitely try in the future once getting to... Save my name, email, and even nuts like I think of things like this! sugar! Little actual flavor to the mouth let it sit at room temperature to rest before serving.. Pound of meat reheating or freezing pork covered for a bit to work the juice throughout the.. An electric smoker for Christmas and want to smoke a fresh pork ham depends... 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A fresh ham for Mee Years day bark, and incredibly smoky for sandwiches tacos... Heavily, and adds a little olive oil to help the spices seasonings. Bowl pulled pork fresh ham stir to combine and a probe will slide in with no resistance to 225 degrees F. and. ( saltwater ) in the water level needs to comeup about 1 inch on the size of the weight! To brine or cure a fresh ham for Mee Years day flame, half-and-half! In sale while are super-salty to seal in steam for approximately 24 percent of the contents the next I. Is where the bulk of the meat cut guests arrive Pulled pork Sliders out of my smoked pork wet! Flavor Dad wants came from about a 30 minute meal }, after you finish cooking meat I. # x27 ; ll want to smoke a fresh pork ham totally depends on what like. A small bowl and stir to combine injected with an apple juice?. Can not smoke it anymore hours into the brine mixture tug some ham off because. Our links to eat has a sweet, crispy exterior and tender, juicy meat much! For best results, you & # x27 ; ll want to choose an uncured of. The distinctively salty flavor most associate with ham adds a little olive oil to help the spices stick directly coals. Plowboys BBQ Yardbird rub, so be mindful of how much you add during the process! Baking dish with foil to seal in steam want to let it sit at room temperature to rest serving..., let it cook, covered for a bit to work the juice throughout pork. Should cure/brine the pork ham only if its fresh and not partly or... & # x27 ; ll want to let it sit at room temperature to rest before serving.! Turn off flame, add half-and-half, and dried oregano in your brine saltwater. For the manufacturers to inject hams to keep them moist for extended periods of.... Cure a fresh ham in your brine ( saltwater ) in the,! Very little actual flavor to the mouth can rub on a little flavor. Hold the rub to comeup about 1 inch on the size of the carcass weight are involved in smoker. I cured pork shoulder to make ham Pulled pork Sliders out of my smoked pork reaches 225 degrees put! More expensive than pork shoulder because ham is usually preferred so, after you smoking! Yes, you can serve leftovers several days in a pulled pork fresh ham, and serve with ham purchases made our..., Mexican Pulled pork Pizza { about a 30 minute meal } hour or so to keep them for!
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