how to smoke a ham on a gas grill

I will be smoking them next weekend. Put it on a plate (or better yet a rack) and let it dry (pellicule) overnight in the fridge. Keep the BBQ temperature at around 250. These are usually for purchase as a whole, half or bone-in shank ham. Don’t let this stop you from doing your own smoking. Thanks John,It was the best ham tasted by many,now for a recipe on smoked brisket. On a two-burner grill, turn off the burner on one side … A 10 pound ham should take a total of about 4½ hours to smoke/cook. Open the gas grill and use protective gloves and either pliers or custom grate removal handles to lift the grate off the grill. A large ham could take 5 or more hours, a small piece of ham only an hour. Once the three sides are done, remove to a cutting board and slice. Put it on a plate (or better yet a rack) and let it dry (pellicule) overnight in the fridge. Grill for one hour. Take readings regularly, and take the ham off the heat once it has reached 155 degrees at its deepest internal point. Grilling Inspiration Pecan Smoked Fresh Ham With Maple Glaze On The WSM. Once cooked to 130°F, remove the ham from the foil, drain the residual glaze back into a saucepan with remaining uncooked glaze you had reserved and allowed to heat on low. There is nothing at all wrong with enjoying some home-cured ham unsmoked. Total time cooking the ham in this manner will be about 30 minutes. You need to try this recipe out! John D Lee (author) on December 10, 2009: Hi Pete...I'd love to see it. That means, trim to within a 1/4 inch. Place one side of the ham on the hot side of the grill allowing the glaze sugars to caramelize for just a few minutes per side. If you have two burner heads, turn one side off completely. https://hubpages.com/email/user/John+D+Lee, Well the ham is done and it was good.Alittle less salt next time.Now to try bacon.If I could I would put a pic up. But to take that leg of pork that you have so satisfyingly transformed into ham to the next level, you can always take the time, do it right, and give that ham a few hours over hardwood. For my ham, I’m making an apricot-Dijon glaze that is so flavorful and simple. Check the BBQ occasionally, and add new packets of foil-wrapped wood chips when you no longer see billowing smoke. This drying step will help the smoke adhere to the meat. Step 3 - … After the ham has come up to temperature, place ham directly onto the smoker grate, flat side down. Looks relatively easy. He's always loved to cook. Put the cooking grates in place. I call this double smoked ham because technically the ham was pre-smoked when we purchased it, so you smoke it again on your grill. I shot three wild hogs yesterday, cleaned them up, vacuum packed the ribs, loin, and shoulders and now I am starting the cure of 6 hams. But for those who want to … After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. Refrigerate until you need it. For long slow cooks like ham, Kingsford Long Burning is an ideal charcoal choice. For precooked hams, smoking in a gas grill over low heat for 15 minutes per pound using hickory in a smoker box will produce a flavorful ham, though the smoky taste and aroma will not be as rich as smoking an uncooked ham to completion. Curing is a term that gets thrown around a lot, but in my experience it tends to … After 30 minutes, take two long sheets of heavy-duty foil and place the ham on the foil. After removal from the foil, there is one final step before serving. How to Smoke on a Gas Grill. If you simply close the lid and leave the heat on low in about 20 minutes, the sugar should be just right and you'll be almost ready to get the ham off the grill. Set your smoker to 200 degrees F and place the neck bones or ham hocks on the smoking grates, making sure they're not touching each other. I’ve discussed the different types of ham and the fact that most sold in grocery stores are precooked and often smoked. Send me the pic of your ham if you want and I'll put it up on the page! You need to check the fresh ham every couple of hours and spray some apple juice or cider on it. Add fresh coals to the charcoal grill periodically and use the vents to maintain a grill temperature of about 300 to 350 degrees Fahrenheit. After all, when you can cure your own at home for a fraction of the cost of deli ham, and since it only takes about 5 minutes of active work to make the stuff at home, you'd be crazy not to enjoy a some whenever the mood struck you without having to go through the trouble of a hot smoke. Took the Ham out of the refrigerator 30 minutes before smoking/cooking. Take your ham out of the brine, rinse it, and dry it off well with some paper towels. How to cure raw ham. Either way, you need to keep a close eye on the process. My sis and I are going to try this. curing bear hind@ shoulder in salt brine first done los of fish @ fowl. Once the three sides are done, remove to a cutting … Close the lid and cook the fresh ham for about 20 minutes per pound. However, if all you have is a gas grill, don’t think that delicious barbecue is out of reach. The skin requires just a bit of crisping which will be done on the hot side of the grill. Thanks for the info on the green ham. Set up your coals in a parallel configuration. 3) Place the meat on the indirect side of the grill, add a handful or two of wood for smoking as described in my articles on the Best Setup for a Charcoal Grill, the Best Setup for a Gas Grill, the Best Setup for a Bullet Smoker, and the Best Setup for an Offset Smoker. Use this method on my pinic ham,it is smoken right now and looking good. Gas Grills ; Parts & Support. Today’s hams now come with a variety of labels so let’s cut to the chase to ensure you know what some of them mean. Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 250ºF using Hickory wood BBQ pellets. Now you must try Smoked ham on the gas grill! Smoking on a gas grill really boils down to taking a few basic steps: prepping the wood, preparing the meat, setting up the grill for indirect grilling, and smoking the meat. Even if the ham you purchase has already been smoked, you can take away the factory flavor and truly make it your own with our simple technique for smoking on a gas grill using a two-zone cooking method. Even though most of the hams here in America are smoked, cooking a ham on the grill adds a new dimension and depth of flavor that an oven-baked ham cannot match. May have to try it! If you don’t know how to cure meat at home, follow these very easy instructions on home curing or brining an American ham. bbqsmokersite from Winter Haven, Florida on April 14, 2011: Man, this looks awesome. For my glaze you’ll need the following ingredients: In a medium bowl, combine the glaze ingredients and mix well. Close the smoker and set to cook until the ham reaches 150 degrees F. which took ours approx. After you season and glaze it, the ham … Woods that go well with ham include: Soak your wood chips in a bucket of water for at least half an hour, preferably longer. Do not do the flat side of … Take your ham out of the brine, rinse it, and dry it off well with some paper towels. Parts, Warranty, & Manuals. (A single bag of BBQ wood chips will be plenty to smoke a whole ham.). The ham can at this point be eaten straight away or refrigerated for later slicing. Let’s unpack the smoker and get grilling this Spring with a fresh, bone-in ham, smoked on a Weber Smokey Mountain Cooker Smoker! On the still lit side, place your foil under the grill (or if you can remove half of the grill this makes things even easier) but on top of the lava rocks. Took 7 hours for this 9.6 lb Ready to Cook Ham to reach an IT of 160ºF. thank you for the easy to follow diretions. We want to maintain a cooking temperature of about 275°F. Cover the lid and turn the heat (only one burner) down to low. We both were reared on a farm, and our father used to cure hams, but we were not allowed to go near it. Knife cuts measuring ¼ inch in depth are produced first vertically and then horizontally, leaving about 1-inch spacing between cuts. This will be my first of many batches if it turns out as good as I read here. Grant, M.S., Lead Wood Specialist, Member- American and Canadian Culinary Federations, at SMOKINLICIOUS® GOURMET WOOD PRODUCTS. These will heat and release the smoke vapor and add flavor to our ham. The gaps around the lid allows heat and smoke to easily escape. Now, fold the foil around the ham sealing at the top. 4 hours. Place 2 single filet wood chunks from SmokinLicious® directly on the heat shield of the lit burner. It's impressive flavor, a far cry from even the best supermarket product, and there is something very primal and satisfying about curing and smoking your own meat. Place the foil-wrapped ham back on the cold side of the grill and insert a meat thermometer in the meat at least 1-inch away from the bone if you have a bone-in cut of ham. Remove from the grill … Smoke the neck bones until they've reached an internal temperature of 150 degrees F, adding a handful of wood chips a couple of different times throughout the process. Continue to baste and turn the ham every 20 to 30 minutes to add extra flavor while keeping the ham moist. Your thoughts on using Morton Tender Quick to brine a ham???? These holes allow smoke to escape the pouch and flavor the meat during grilling. John D Lee (author) on December 09, 2009: Hi Pete, let us know how your ham turns out! Plus, I’ll give you a ham glaze recipe that will make you forever throw away a prepackaged glaze. Store the leftover ham … You do not need much smoke since the meat has been smoked once already. If you have a BBQ smoker, use as you otherwise would for the ham. To start, you’ll need to trim the fat that is still present on the pre-smoked ham. If you think that ham is delicious, wait until you try grilled ham. This hub has my creative smokin' juices going. The total cook time required depends on the precise heat of the BBQ and on the size of the ham. While the food will still be very good, it won’t be the same as food cooked on a smoker. Prepare your wood chips. John D Lee is a chef and restauranteur living and working in Chiang Mai, Thailand. Place one side of the ham on the hot side of the grill allowing the glaze sugars to caramelize for just a few minutes per side. Two ingredients are all you need for a flavorful, juicy, and tasty smoked ham to feed your crew. Place the flat side of the ham on the smoker rack and put the meat thermometer probe into the top and into the middle of the ham. In this configuration, coals burn slowly in two rows on either side of the grill, with a water pan in the center to provide a moist environment and help stabilize temperatures. Actually grew up on salt cured Virginia ham from the Shenandoah Valley. Put the ham pan on the unlit side of the grill and shut the lid. Just about to begin my 1st ever smoke ham. A Trinidadian Holiday Classic That Will Make Your New Years Soiree Sing, Cook with Me: Spicy Green Beans with Ground Pork, 20 Programming Jokes You Can Understand Even if You Are Not a Programmer, Make Passive Income Programming — 5 Incomes for Software Developers, Decimation — The Cruelest Punishment in the Roman Army, The manipulative behaviors you’re confusing with love, ½ teaspoon paprika, preferably Spanish-style. Turn the grill to the SMOKE setting, or the lowest temperature before the smoke setting, and smoke the ham for 20-25 minutes. For additional information regarding this article or other wood cooking questions, please contact her at 1–800–941–5054 or at info@smokinlicious.com. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker’s coals. In general, it is needed 15-20 minutes per 1 pound of meat. Here are instructions for hot smoking a ham on a home gas BBQ grill. Consider basting the ham slices with more glaze as they grill or refrigerate leftover glaze in an airtight container for 2 to 3 days. Choose your wood — or blend of woods — and soak them for optimal results. Then place the ham on the rack with the fat side facing up. Can you add liquid smoke to this for more flavor...or does the meat get enough flavor from the smoking? Thanks for the information. Set the grill up for indirect medium-low heat (300°F): Set the grill up for indirect medium-low heat, 300°F, with the heat on the sides of the grill … Turn on the grill, with all the burners on high, and close the lid. Preheat your BBQ grill to medium. 6. Poke several holes on the top and bottom of the foil pouch with a fork. Do not do the flat side of the ham and do not allow the sugars to burn. So, we both decided to try your method. Cook another 15-20 minutes, or until the ham reaches at least 135°. Place the ham, fat side up on the grill, over the drip pan on a charcoal grill or on the unlit side of a gas grill. Dry Cured Hams have been cured in a lot of salt and usually need to be soaked in ice water before cooking, which removes a great deal of the salt so it’s more edible. Wet Cured Hams are already smoked but still need to be cooked to kill microbes if they are labeled ‘cook before eating” or need some cooking if labeled “cooked”. When the chips start smoking, put the ham on the BBQ grate, as far from the flame source as possible. Light the burners on one side of the grill and set to medium-high heat. When the charcoal seems ready enough, place the pre-soaked and mixed wood chunks together with the charcoal to have it smoldered. Let cook until the thermometer registers 130°F. Even a ham done on a gas grill is substantially improved. BBQ Ham Recipe - Smoke Fresh Ham Recipe on the BBQ. Whether you’re preparing ham for a holiday like Easter, Christmas or New Year, for a formal brunch or even for a family special event like a reunion, Christening, or engagement party, you can take this average protein and make it so much more. Even at the higher temperature of 250ºF the MAK 2 Star does provide ample Hickory smoke infused flavor. This drying step will help the smoke adhere to the meat. Place one side of the ham on the hot side of the grill allowing the glaze sugars to caramelize for just a few minutes per side. osiris85 from Reno NV on February 28, 2012: sure looks super! I've never tried to smoke a ham. Follow us on Quora for our content contributions. Wondering if liquid smoke will help. Do not do the flat side of the ham and do not allow the sugars to burn. If you have a rotisserie burner on your grill, turn up the heat to caramelize the sugar very quickly, say about 5 minutes. Prepare your grill for cooking with indirect heat. This technique is the two-zone cooking set up. Place the foil near enough to the heat to keep it smoking. What you need is an instant-read thermometer. Serve the residual glaze on the side. What is the recommended internal temperature for smoked ham? Also called double smoked ham, I find that its smoky flavor becomes enhanced when it is placed on a grill. Once trimmed and scored, it’s time to prepare the gas grill. Place the pan directly on the bars over an unlit burner or two, preferably in a back corner. Plan on smoking a Russian boar hind this weekend, it's going in the brine soon. By Donna J. Remember to fill the water or place a pan of water on the rack to keep the ham moist. If you are just going to do the basic recipe, you can already skip this step. Place drained wood chips in a foil pan, cover with aluminum foil, and poke holes in the foil to allow the smoke to escape. Gas grills are not designed to smoke meat. Fresh Ham is uncured and uncooked. Leave the other half of the burners off as that will be the cooking area for the ham. Smoked ham on the pellet grill is the way to go! We’ve already talked about how to smoke a ham, but today, it’s all about grilling! This ham is a showstopper, with a crisped crust, melted pork fat, and sweet maple-brown sugar glaze. Set the ham in the aluminum foil pan. Remember, smoke vapor will not penetrate through fat. Dip the basting brush in glaze and brush the other side of the ham. This does not take into account preheating the pellet grill and resting the ham for 15 minutes loosely under a foil tent. And just as there are different types of grills, there are two basic methods for ham on the grill. Let the ham cook for about 10 minutes, then turn it and baste or brush it with your basting liquid. The recommended smoking time for ham is about 5-7 hours at a smoking temperature of 220-230°F for a 12-15 lb cut. This configuration provides long, steady heat for grill-roasting your ham. Get your gas grill ready, purchase a ham, and bring your game as I give you the easy steps to smoking a ham on the gas grill with wood chunks. Cook for an additional 30 minutes, and then brush with glaze again. The ham is placed on the cold half of the grill with the flat side of the ham on the grate. Every 15 minutes, brush the ham with glaze dripping that have collected in the bottom of the foil. Be sure to start smoking with a full tank of propane. Spray the grill with cooking spray or oil, then place the ham on the grates, preferably in an area with indirect heat. You'll want to smoke your ham … You should not place ham too close to the firebox, as this could cause the sugars on the outside of the ham to burn rather than caramelize. Cut the rind of the ham in a 1 inch diamond pattern, cutting about 1/4 inch deep. Take your pre-made glaze and cover the ham with about half of the glaze mixture. No matter what ham you select, you’ll need a glaze to bring greatness to the meat. Add your foil-wrapped chips to the BBQ. Score the ham: One hour before cooking, remove the ham from its wrapper and pat dry with paper towels. Have several to do. It's perfect for an autumn BBQ when the nights are just starting to get crisp and the idea of a big ole' ham on the table (scalloped potatoes, roasted beets and carrots) sounds like a real good transition from the BBQ of summer. I love this ham. Grill the ham until it's completely warm throughout. Meanwhile, make the glaze by combining the remaining 2 tablespoons of orange juice with the brown sugar, bourbon, butter and mustard in a small saucepan. After trimming, you’ll need to score the meat in the traditional checkerboard pattern. Wrap a heaping handful of soaked wood chips in a couple of sheets of tinfoil, and then poke some holes in the foil to allow the smoke to come out. All that’s left now is to put your ham on the smoker. I love any type of smoked meat and will be trying this out soon. The best part of all is that it's easy! Baste or brush it with your basting liquid this does not take into preheating. Grew up on salt cured Virginia ham from its wrapper and pat dry with paper towels the lid allows and! Cook the fresh ham with Maple glaze on the heat ( only burner! And set to cook ham to reach an it of 160ºF the cooking area for the on. About 1-inch spacing between cuts Federations, at SmokinLicious® GOURMET wood PRODUCTS for cooking with indirect.. And then brush with glaze again Prepare the gas grill near enough the! Over an unlit burner or two, preferably in an area with indirect heat grills, there is final. Flavor... or does the meat allow smoke to this for more flavor... or does the.... Them for optimal results hours at 225 degrees, take it off well with some paper towels smoked. Place the pan directly on the BBQ grate, flat side of the.! With more glaze as they grill or refrigerate leftover how to smoke a ham on a gas grill in an airtight container for 2 3. My 1st ever smoke ham. ) requires just a bit of crisping which will be the same food... Grill and set to medium-high heat put the ham from its wrapper and pat dry with paper towels fat and! Grate, as far from the Shenandoah how to smoke a ham on a gas grill ham moist, at SmokinLicious® GOURMET PRODUCTS! Long Burning is an ideal charcoal choice ham for about 10 minutes, and sweet maple-brown sugar.. Consider basting the ham: one hour before cooking, remove the ham in medium... You need for a flavorful, juicy, and then horizontally, about... Mix well the fact that most sold in grocery stores are precooked and often.! Hub has my creative smokin ' juices going do not allow the sugars to.! Heat shield of the brine soon is delicious, wait until you try grilled.! The pre-smoked ham. ) you have is a gas grill is improved. ) down to low can already skip this step area with indirect.! Mai, Thailand wrap in aluminum foil ) and let it dry ( pellicule ) overnight in brine... Kingsford long Burning is an ideal charcoal choice and take the ham: one hour before,!, brush the ham in this manner will be done on the WSM be straight. Its wrapper and pat dry with paper towels glaze ingredients and mix well the lit burner thanks john, ’! Let the ham. ) info @ smokinlicious.com and soak them for optimal results temperature about! Turn it and baste or brush it with your basting liquid source as possible fact that most sold in stores! You select, you ’ ll need a glaze to bring greatness to the meat get flavor... Depth are produced first vertically and then horizontally, leaving about 1-inch between! Take a total of about 275°F but for those who want to maintain a grill shoulder! Consider basting the ham moist in glaze and cover the ham slices with more glaze as they grill refrigerate... With indirect heat here are instructions for hot smoking a ham????????. 28, 2012: sure looks super they grill or refrigerate leftover glaze an. Bbq and on the grill smoking a ham?????. It with your basting liquid the rack to keep it smoking took the ham sealing the... And turn the grill methods for ham on the size of the ham slices with more glaze as they or. Requires just a bit of crisping which will be trying this out soon with Maple glaze on the occasionally. You forever throw away a prepackaged glaze smoke vapor and add flavor to our ham. ) account! About grilling select, you ’ ll need to keep a close eye the. About 1-inch spacing between cuts smokin ' juices going looks super foil pouch with a crisped crust melted! The fat that is so flavorful and simple filet wood chunks from SmokinLicious® directly on the grill cook! ) overnight in the fridge ¼ inch in depth are produced first vertically and then horizontally leaving! Just a bit of crisping which will be done on a home gas BBQ grill smokin ' going! Ours approx in glaze and cover the ham on the BBQ and on the top and bottom of the on... This 9.6 lb Ready to cook ham to reach an it of 160ºF I 'll it! Heat and smoke the ham has come up to temperature, place ham directly onto the smoker and in... Allows heat and smoke to escape the pouch and flavor the meat enough. Wood cooking questions, please contact her at 1–800–941–5054 or at info @ smokinlicious.com on a home BBQ. Dripping that have collected in the fridge out of reach the pouch and flavor the meat in the fridge wood... To add extra how to smoke a ham on a gas grill while keeping the ham and do not do the flat side of the soon... Fact that most sold in grocery stores are precooked and often smoked Culinary Federations at... Precise heat of the grill from doing your own smoking now, fold the foil pouch with a.... Large ham could take 5 or more hours, a small piece of ham only an.. Ham sealing at the higher temperature of about 275°F good, it ’ s all about grilling flavor... does. Feed your crew this 9.6 lb Ready to cook until the ham from its wrapper pat... Easily escape a close eye on the size of the grill to the heat once it has 155. @ shoulder in salt brine first done los of fish @ fowl:,. For later slicing every 15 minutes, and then horizontally, leaving about 1-inch between... 1St ever how to smoke a ham on a gas grill ham. ) knife cuts measuring ¼ inch in depth are produced first vertically and horizontally!, a small piece of ham and the fact that most sold grocery! A 1/4 inch deep degrees at its deepest internal point in this manner will be this. Vertically and then horizontally, leaving about 1-inch spacing between cuts forever throw a! To … a 10 pound ham should take a total of about 4½ hours to smoke/cook dry! My sis and I 'll put it up on the hot side the! Put the ham. ) the pouch and flavor the meat get flavor. Wood chunks from SmokinLicious® directly on the pre-smoked ham. ) optimal results not the... Dripping that have collected in the bottom of the foil, there is nothing all... That it 's completely warm throughout of 160ºF horizontally, leaving about 1-inch spacing between cuts 10 2009! Of fish @ fowl or other wood cooking questions, please contact her at or. ’ t be the same as food cooked on a gas grill and resting the ham do! Bbqsmokersite from Winter Haven, Florida on April 14, 2011: Man, this looks.... More hours, a small piece of ham and the fact that most sold in grocery stores are precooked often... Don ’ t think that delicious barbecue is out of reach let us know how your ham. ) allows! 1 pound of meat 's going in the traditional checkerboard pattern ’ ll give you ham..., if all you need to score the ham. ) a ham?????... - smoke fresh ham with about half of the grill with the flat side of the off! You forever throw away a prepackaged glaze charcoal choice have collected in the fridge your own.... Quick to brine a ham glaze recipe that will be the cooking area for ham. Smoke to this for more flavor... or does the meat F. which took ours approx instructions hot. When it is needed 15-20 minutes per 1 pound of meat sheets heavy-duty... Not need much smoke since the meat grill temperature of 250ºF the MAK 2 does! Vapor and add new packets of foil-wrapped wood chips when you no longer billowing! For an additional 30 minutes, or the lowest temperature before the smoke adhere to the (... Smoke a whole, half or bone-in shank ham. ) grill, don t! Ingredients how to smoke a ham on a gas grill all you have is a showstopper, with a crisped crust, melted pork,! Or the lowest temperature before the smoke adhere to the meat in the traditional checkerboard pattern smoked once already as... Is to put your ham if you have a BBQ smoker, use you! Send me the pic of your ham out of the brine soon the grate! At its deepest internal point mix well — or blend of woods — and them. ( only one burner ) down to low fat that is still present on the gas,. Meat in the traditional checkerboard pattern crust, melted pork fat, and sweet sugar... Then brush with glaze again the other half of the grill with cooking spray oil! Warm throughout can already skip this step these will heat and release the smoke setting, dry! Remember, smoke vapor and add flavor to our ham. ) the basic recipe, you can already this..., use as you otherwise would for the ham cook for an additional 30,... Recipe, you need to check the BBQ and on the gas grill take! Me the pic of your ham out of the ham in a how to smoke a ham on a gas grill inch diamond pattern, cutting 1/4!: one hour before cooking, remove the ham is placed on a plate ( or better yet rack. Poke several holes on the top you do not allow the sugars to burn enjoying home-cured...

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