how to marinate smoked ham

This recipe for ham glaze is pretty quick and easy to make, and the ingredients are simple. Mix the glaze ingredients together over low heat until mixed. How to Cure and Smoke a Venison Ham Roast. Wrap the ham in aluminum foil and let it sit in the refrigerator overnight to soak up all the flavors. Add Tip Ask Question Comment Download. Gail Meyers from Johnson County, Kansas on September 17, 2012: The photos are great and it looks like the recipe is too. After 15 minutes in the oven, brush on more glaze and cook for another 15 minutes. We have a tradition of having ham for Christmas dinner. What temperature do you set the smoker at? That’s sort of what I thought when I heard about this process years ago, but after tasting a ham cooked this way, I was completely sold. Then pop it … Depending on your smoker and on the size of the smoked ham, it’ll take 8-12 hours to cook. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. What you’re looking for instead is a “city” ham. Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated zest and juice of 1 orange in a bowl. If you've purchased a whole ham, have the butcher cut it in half for you. Drizzle with cherry syrup and pack brown sugar on ham. 8. This smoked ham is so yummy that you’ll want to add it to your great Thanksgiving recipes. On a smoker, the meat is exposed to real wood smoke. Marinate, chilled, over night, turning occasionally. Not only does it add flavor, it also keeps the ham super moist. There is no need to inject into the bottom of the ham.) Remove the ham from the marinade and let excess drip away. Always take a photo or jot down the weight of the ham. ... Cooks.com - Recipes - Ham Marinade Marinate ham slices at least 1 hour and cook on outdoor grill 5 minutes per side. Easy Cola Glaze 4 Ingredients: 2. Put the ham in the fridge uncovered, overnight. Re: Whats a good overnight marinade for a ham? The total cooking time for a 6.5-pound ham was 2 hours and 15 minutes. That is a wonderful recipe for Christmas. Boil slowly for five minutes. The night before smoking the ham, place aluminum foil in a deep dish pan with the intent of wrapping it fully around all of the ham (to help keep the juices contained while smoking). The fat will help keep the meat juicy. These hams really just need to be reheated . If the ham is sliced, you might prefer frying it in a skillet. Halfway through, turn the ham over so the other half can marinate. Martin Kloess from San Francisco on September 16, 2012: I think my son and daughter made something like this in July. Once your ham is covered in brown sugar, spray it really well with pineapple juice. Bake in the oven at 325 degrees. This helps to absorb the flavor. Step 1: Take a Photo. The night before you smoke the ham, mix together the pepper, paprika, sugar, salt, dry mustard, and cayenne in a small bowl. If you're brining a 15 lb. Pour 1/4 inch water into the bottom of the pan. Insert the cloves into the ham (if using), placing them at the intersections of the cuts. Remove foil and add one final layer of ham glaze. Let the ham rest for … My Traeger Smoked Ham is going to feed your whole family for days and be the star of your Easter or Christmas table. If you’re cooking a smoked ham in the oven, it needs to cook to an internal temperature of 145 degrees and rest at room temperature for at least 5 minutes before carving. Guns. Trim it closely, leaving on the layer of fat. Using your hand or spatula, coat ham evenly with 3 oz of honey. Not only do they taste great, but it also leaves my oven free for cooking side dishes and desserts. We use pecan twigs because they're free, and they give the meat a really nice flavor. Trusted Results with Marinade recipes for smoked ham. Put the ham, flat-side down, on a rack in a roasting pan. I make a couple ham recipes that are similar to this one, but it looks like this one sure takes the cake. Brining and smoking venison into ham is easier than you might think. Stir the mixture thoroughly so that all the seasonings would bring out the optimal flavor for the ham jerky. Score the top of your ham in a criss-cross pattern, and place into a large baking pan that has been lined with foil. jessefutch from North Carolina on September 16, 2012: The leftover ham sandwich possibilities are endless with this one! There is just no beating the flavor you get when you smoke a ham vs. cooking it in the oven. Thanks. The fact is, though, a ham you smoked is going to taste taste so much better than one you bought from the store, and it's not half as hard as it might seem. Number nine grandchild is too young to chew. Double this recipe and soak the two halves in separate pots or containers. Directions: Add ingredients to a small pan and turn burner on medium-high. If you’re not experienced with cooking a smoked ham, there are a couple of methods you can use. You can use water, of course, or you can choose something that will give your smoked ham even more flavor. You need to brush several layers on the ham to ensure a thick covering. Preheat the oven to 325 degrees F. Trim off any skin from the ham. What type of wood you use is a matter of personal preference. Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Bring two quarts of water to a boil and then pour over what’s in the bucket. The wood needs to soak for about one hour. Fill the smoker’s water pan with apple juice or water. This is a great way to prepare a ham steak. Set aside. But country ham is scarce in spring, and many people find it too salty to act as the main course of a meal anyway. When the double smoked ham hits an internal temp of 140 degrees add some of the fruit and onion chunks to the top of the ham and apply the glaze one last time. Apples and ham.. Mmm Mmm... Catherine Dean from Milledgeville, Georgia on September 16, 2012: I love apple glazes for ham. This one looks as tasty as they all do! By the way, I leave the ham in the marinade all night. While the ham is smoking, make the glaze. Preheat oven to 250 degrees. Start the smoker. An hour before you’re ready to start the smoker, soak the wood in apple juice or water. Make the ham marinade from the above recipe. Latest. Want to know how to cook a ham? That’s eight adults and eight kids. If you're cooking a whole ham, double the recipe, but I don't recommend this. In fact, it’s extremely rare for me to bake a bone in ham in the oven now. That’s because some “smoked” hams don’t really spend much, if any, time in a smokehouse. Insert the cloves into the ham (if using), placing them at the intersections of the cuts. The easy maple glaze goes on at the end, and this simple ham recipe is double-smoked … I will add a little brown sugar to the mix and some pineapple along with the sprite and let is soak in that. I'll definitely give it a try! If the water in the bottom of the pan has evaporated, add more. Most folks purchase a cured ham from the supermarket and simply heat it up in the oven and serve it but I am here to tell you that you can greatly influence the flavor of a ham by adding some rub, marinade, sauce, whatever and smoking it in your smoker with hickory, mesquite, apple, whatever wood you like to use. Directions: Combine all three ingredients in a tall pot. Smoking a ham in a smoker gives the pork a wonderful smokiness. Stir constantly. This is the tough, thick skin. Marinades for drier meats might use some type of oil, too, but ham usually contains enough fat to ensure that it doesn’t get dry when being cooked. Carolee Samuda from Jamaica on September 17, 2012: I love Ham and your recipe looks great. These recipes sound yummy we had ham for sunday dinner just today in fact. When mixture begins to boil, reduce heat to medium. This ham marinade recipe is enough for a half ham. Of course, you can’t do that with a whole or half ham, so you basically have two choices for how to cook a big ham – oven baked or on a meat smoker. Place the ham in a pot with the marinade and cover loosely with foil. Remove the hide from the ham, if present. Stream your favorite Discovery shows all in one spot starting on January 4. They might contain only smoke flavoring. By Jamie Carlson, and Josh Dahlke. A whole bone in ham should cook for about 20 minutes per pound, and a half ham with the bone needs to cook for around 35 minutes per pound. Its really large with a bone in the middle, but its only about 1/2 inch thick. Cook at 200 degrees for 18-20 hours. How to Cook a Ham - use a meat thermometer. Updated: September 11, 2019. It sure does make a difference! The best ham, after all, is a real country ham, which means the ham has been dry-cured in salt, smoked, and aged for at least six months. Most people like baking it in the oven. The next time we do have ham I will definitely try one of these. Add Tip Ask Question Comment Download. Increase the oven temperature to 425 degrees F. Pour half of the Glaze (see below for glazes) over the ham and brush to coat. Remove ham from marinade and allow excess to drip away. Ready to go out and buy a ham. One thing that makes this smoked ham recipe so awesome is the ham marinade. Love the photos. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard. Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Holle Abee (author) from Georgia on December 21, 2014: ATB, our smoker doesn't have a thermostat. I voted up, pinned, and tweeted. Introduction: How I Marinate a Ham. Allow meat to sit at room temp for 10 minutes. Sorry. Mix maple syrup, dried garlic, ginger, black pepper, and red pepper flakes in a bowl until thoroughly combined. When I refer to ham I’m not talking about a “green ham” (one that’s not cured). Place ham in pot. In fact, there are only four ingredients. Hubby and I made one of these today, and the daughters, sons-in-laws, and grandkids came over for lunch. After you prepared the marinade, start to submerge the ham slices in it. You can probably get the pineapple juice from the whole pineapple after you have cut it up, but … With Thanksgiving not too far in the future, you might be thinking about Thanksgiving Day recipes. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours, 30 minutes (about 15 minutes per pound). When we cook a ham on our smoker, we use moist heat, accomplished with a water pan. Inject your marinade into several places throughout the ham and again, pat completely dry. Marinate in fridge for 8-12 hours or overnight. After a good soak, place the wood on the smoker’s burner. A smoked ham is one of the most delicious ways to eat pork, but few people are bold enough to try and smoke one for themselves. Most marinades contain an acidic liquid to act as a tenderizer, but ham is already tender, so this ham marinade doesn’t need a lot of acid. Looking for a great smoked ham recipe? I think that’s a real bargain, and it’s even better when the sale price drops to .99 per pound, which it does, occasionally. We cooked just a half ham – the butt portion, and it was more than enough to feed everyone, with leftovers. Place the pan, uncovered, into the preheated grill, and cook for 1 hour. Even when you buy a smoked ham that’s supposedly already been smoked, the smoke flavor can be mild or practically nonexistent. Return the ham to the oven and roast, basting every 10 minutes with the remaining Glaze, until glossy and well browned, about 45 more minutes. Cooked-smoked pork ham has a positive effect on metabolic processes in the body, the formation of musculoskeletal tissue, stimulates hematopoiesis and significantly reduces nervous excitability. Let the ham cook for another ten minutes, and then remove from the smoker. Place ham in pot. Home-cured and smoked ham doesn't seem as though it should sneak into any sort of "easy cooking" recipe compilation. Believe me – I have many, many people who have sampled this smoked ham recipe who will all agree heartily with this assertion. Every easter I smoke our holiday ham – and usually end up smoking several more for other friends and family too. My husband is lost in the kitchen, but he sure is handy with a meat smoker! Hunting. Half of a Gun, and a Life Lesson, On Christmas Morning. Boil until reduced to 1/2 cup, 8 to 10 minutes. I am part of a meat CSA and one of the items I recently got in my share was a smoked ham steak. You marinate it in a mixture of pineapple juice, mustard, and honey and then grill it alongside large pieces of pineapple. Use a meat thermometer to know when it’s ready. You’ll find this yummy smoked ham recipe below. The first hour and 45 minutes undisturbed, 15 minutes basted at 325F and 15 minutes basted at 450F. Preheat the oven to 325 degrees F. Trim off any skin from the ham. ( It’s ideal to inject the ham 24 hours in advance to allow the marinade to saturate the meat and increase the flavor of the meat ) 9. That’s when I buy a couple for the freezer. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Place all ingredients (except water and pork) in a large food grade bucket. This will cause the brown sugar to dissolve and the heat from the smoker will create a beautiful, delicious glaze that goes perfectly with the taste of your smoked ham. The ham smokes low and slow, as it’s bathed in the vapors from the water pan. This one, a bone in ham, was $1.29 per pound. Because of that, ham marinade doesn’t need any oil, either. As it cools some, the glaze will harden somewhat. Proto suggests placing the ham in a roasting pan with a little water in the bottom to prevent the ham’s drippings from burning and to keep it from drying out. Grate the zest of 2 limes; set aside. carol stanley from Arizona on September 17, 2012: Looks good to me. While … Once the ham reaches 140 degrees, remove it from the smoker and place on a shallow baking pan lined with heavy foil. Then let’s talk smoked ham. Marcy Goodfleisch from Planet Earth on September 26, 2012: I've been sharing your smoker recipes with a friend of mine who just got one recently - very timely! Cooks.com - Recipes - Smoked Ham Good country ham is a delicacy that deserves to be in gourmet company. Remove ham from oven and cover loosely with a foil tent. Servings: 6. Brine your ham in a cool place for 1 day for every 2 pounds of meat. Periodically, remove the ham from the refrigerator and inject it with the brining liquid. Rub the spice mixture over the surface of the ham. Baked ham is good, but after you learn how to cook a ham on a smoker, that’s the only way you’re going to want to do it. We even love the leftovers – for sandwiches, soups, salads, casseroles, and to stuff into hot biscuits. The apple flavor is subtle, but it’s definitely present. For this particular recipe, we fill the pan with apple juice. If you have a smoker, I strongly suggest using it for your ham. I don't cook a lot of ham as it is, but I've never cooked anything like this sucker. In addition, some elements that make up the ham have a wound healing and anti-inflammatory effect, as well as stimulate the immune system. ... Cloves can be added for flavor. A half ham has more surface area, so it soaks up more marinade. Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Preheat your smoker to 180 F. Smoke the ham to an internal temperature of 120 F, 7 1/2 to 8 hours. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg. A refrigerator works best for brining, but a cool cellar or basement works as well. The ones available at the grocery store are usually smoked, cured or both, and usually already cooked, Proto said. When the smoker is going good, place ham on top rack and close lid. Use Sprite, Gingerale, or Coca-Cola as a base, it will make your ham very moist and yummy. Smoking a ham in a smoker is the best way to cook a ham, in my opinion. Safe temp for eating is 145 degrees, but the ham is going in the oven for a short trip, so the temperature will rise. Checking the internal temperature is a better way to know when your ham is safe to eat. I find that cooking meats on the smoker are great Thanksgiving recipes. According to the USDA guidelines, 145 degrees is the safe internal temperature for ham, along with a few minutes at room temperature. You don’t want to scorch the sugar. Add more glaze. To start the Smoked Ham Marinade, place the ham in the foil and coat with 1 c of pineapple juice. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Let ham sit at room temperature for thirty minutes or so. Leave in refrigerator for at least 8 hours. Directions: Combine all three ingredients in a tall pot. For the resourceful cook, this two-ingredient recipe … Mix the injecting fluid ingredients and inject every couple of inches into the ham. Boil and reduce to 1 1/2 cups, about 5 minutes. Let meat sit at room temp for about 15 minutes. Brush ham liberally with ham glaze and put the ham in the oven. I don’t know why more cooks don’t use a good ham marinade when they’re cooking a smoked ham. A ham is a great way to feed a crowd, especially when you can find them on sale. Try to hand-mix the ham strips so that you can bathe the meat properly. Voted up! More Cast Iron Chef. Of course, it would also be the perfect Christmas ham. If you have a rub, now is when you would apply it to the outside of your ham. Marinate in fridge for 8-12 hours or overnight. Never used apple juice before but it looks delicious and the colour is amazing. All rights reserved. Stir until brown sugar dissolves. Step 2: Moderately Slice the Ham Exterior. Sign up for the Recipe of the Day Newsletter Privacy Policy, Perfect Scrambled Eggs with Spicy Classic Home Fries and Glazed Bacon, Brandy Peppercorn Honey Glazed Ham Recipe, Grandma Lori's Marmalade Glazed Ham Recipe. Turn ham over halfway through. (As marinade drips and collects in the baking sheet, pour it back in with the rest of the marinade and continue until marinade is used up. Smoked Ham Recipe - with Apple Glaze and Marinade | HubPages Just be sure to stir the mixture constantly once it begins to boil. The meat should soak in the marinade … As you cook the glaze, it will thicken. Stir until brown sugar dissolves. ham, for example, expect to spend about 7 1/2 days curing. The internal temp should reach 140 degrees. You might be thinking that smoking a ham in a smoker when the ham has already been smoked or cured is redundant, right? Let glaze stand about 10 minutes before glazing ham. 1 9- to-10-pound bone-in fully cooked smoked ham (butt or shank half). © 2020 Discovery or its subsidiaries and affiliates. Remove from heat.

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