As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. This recipe is the best way to cook a fresh ham roast, in my opinion! Read on! 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. With this cookbook, youre never more than a few steps away from a flavorful dinner. Some places stay close to the regional flavors and others add more exotic touches. Substituting a ham for a pork roast amazingly puts this pulled pork over the top!! http://www.smokingmeatforums.com/t/92289/using-ham-for-pulled-pork, http://www.smokingmeatforums.com/t/236819/pulled-ham#post_1483532, Wet Cure Ham Questions - Ruhlman victim, sort of, Looking to replicate pulled pork bbq sauce, Stuffed artichokes, mushrooms, zucchini with a side of chicken thighs, Special Fabrication Project For A Special Forum Member (Pics). Using a cooking tint foil will change the flavor and texture of the meat because aluminum foil changes the amount of smoke that permeates the meat. SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. Jelly jelly beans candy. 19. A very large ham can take up to one week to get fully cured. As a rule of thumb, it will take about 15-20 minutes per pound of meat, so your 6 lb fresh ham should be cooked in about 2-3 hours. 5. Remove foil for the last half hour of cooking and baste with a glaze, if using. Pork shoulder is a typically a large cut called " Pork Butt" or "Boston Butt." It can either be boneless or bone-in. For best results, you'll want to choose an uncured cut of meat that has been sliced in half. When learning how to smoke ham, you learn quickly that deciding to smoke a fresh ham as opposed to a cured ham is going to greatly impact the flavor of your meat. As for preserving the meat, I recommend a 160F for Fresh Ham if you are planning to preserve it. Filed Under: Easter, From Scratch Recipes, Homemade Food From Scratch Recipes, Meats, Our Farmhouse Tagged With: fresh ham roast. Easy Lentil Soup More Delicious & Nourishing, The BEST Date Cinnamon Roll Recipe! Pork comes in various forms, from pulled pork to deli sliced ham to crispy bacon to the spiral-cut ham you'll find at holiday dinners. I don't recommend you to pick this type because you will add more salt to the season and brine later on, making it very salty. Cover with your favorite BBQ sauce and stir to coat. Mix brown sugar & Dijon mustard pour over meat ,stir, cook on warm 15 min Serve in crockpot . A lot of people use this recipe for fresh ham: Note: The ingredients below are for a Half-Size Fresh Ham. Is this something that you would recommend for smoking a 13lb half ham? To roast in the oven, preheat oven to 450 degrees F. Place the fresh ham or pork shoulder, fattest side up, in an open roasting pan. 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. Ingredients Ham 1 (6- to 8-pound) bone-in, skin-on shank-end fresh ham Kosher salt 2 cups wood chips Mustard Sauce 1 1/2 cups yellow mustard 1/2 cup cider vinegar 6 tablespoons packed brown sugar 2 tablespoons ketchup 2 teaspoons hot sauce 2 teaspoons Worcestershire sauce 1 teaspoon pepper Hamburger buns Directions 1. Hope this helps, Cheers Kendrick. Add 2 lightly scrambled eggs and cook undisturbed until the eggs are just set, then add a slice of American cheese. Sandwiches, eggs, burritos, dont stop there! Its a giant piece of fresh ham, and that way I could freeze some of the shredded meat to make meals off of later. I just dd a 16 pouder last weekend and my wife says that what she want pulled pork made from, from now on!!! Step 5. This is the secret. That kept it moist during the smoking time. 1/2 to 3/4 cup salt, put roast in a pot, and cover with water. Salty, sweet, and incredibly smoky for sandwiches, tacos, or straight to the mouth. Put the ham in the slow cooker crockery insert. Im planning on using a 5-6 lb fresh ham, how long should that take? The recommended smoking time for ham is about 5-7 hours at a smoking temperature of 220-230F for a 12-15 lb cut. Get it free when you sign up for our newsletter. Shred the ham with two forks, or however you like to shred meat. 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. The time needed to brine or cure a fresh pork ham totally depends on the size of the meat cut. 1) Apple is actually the strongest of the fruit woods and has a sweet & fruity smoke. 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. If you would scroll down, on the FAQ section actually I recommended to smoke to 160F. Although people usually prefer some sauces/spices on other proteins (chicken, beef, fish, shellfish), they can and do enjoy them just plain or minimally spiced. Step 6. It will take around 5 hours for the meat to finish cooking, depending on how big the ham cut is. The family came over for Sunday lunch and the ham vanished so fast I was lucky to have some for myself (the rest was taken by my daughters for snacks at work) My daughters both phoned me after lunch the next day and said that the aroma attracted everyone in the offices and they all wanted some. Hams are cured with salt and/or sugar and/or are smoked. 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. This allows for more airflow and smoke, providing additional bark and flavor on the flat surface of the ham. Fortunately, they are widely available and not particularly expensive. Preheat smoker to 225 degrees F. Prep and season the ham. Or, in general it, takes 15-20 minutes per pound of meat to be smoked. Pulled Pork BBQ Spaghetti Yummly. Thanks Also, have you ever injected with an apple juice injection? You also need a large container for curing a fresh ham. Is it water in a bowl with a cover with holes placed on the grill? From what I understand, this is not very common. Brining Ham Roast Brining ham roast will boost the moisture level of meat and make it more tender and flavorful! Smoking most products such as bacon, pastrami, and ham will add flavor but the meat remains tougher. The yellow mustard will impart very little actual flavor to the ham, gluing the spices to the surface itself. Bone will pull easily and a probe will slide in with no resistance. Put the ham on to a roasting rack in a pan and place in the oven for at least 4 hours. Cook around 2 hours per pound you cook. Its fun to serve up something for the holidays off the smoker. If you love meaty, full-flavored pork dishes like ribs and pulled pork, fresh ham is destined to become your new favorite roast. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Simmer gently for about 20 to 30 minutes, stirring occasionally, until reduced by about one-third. If you want to add some more taste, you can actually replace water with mustard and if you like it to be more sweet, you can try and add some honey to it. Add in crunchy celery, sweet grapes or dried cranberries, and even nuts like . As I mentioned in the smoking part of this article, you can use tint foil to wrap the ham during the last hour of cooking for it to become a bit more juicer and retain the moisture better. The brine I would reduce salt by half and brine twice as long. Hi Kendrick. In the past I have successfully cooked Boston butts following Elder Ward's instructions for pulled pork. The skin/rind will smoke and crisp up nicely. I think it will work great even for the 13lb Ham. Halvah apple pie apple pie brownie donut Yes, it absolutely shreds into perfectly juicy strands. What I personally do is put water in a simple aluminum container without adding anything. What is the recommended internal temperature for smoked ham? The process and methods are almost the same for the smoked ham. Key limes are smaller than regular limes and have a more intense flavor than regular limes. Turn off the pot and let it perform a natural release. Just make sure your smoker stays at the range of 220-230F. Almost all pork products are heavily spiced, breaded, and/or covered in sauces and marinades. Rub the seasoning paste all over the fresh ham. PRESSED CUBAN. Both this dessert and pulled pork sandwiches are popular in Florida, where there's lots of sunshine (and therefore heat). Baste roast every 5 minutes or as often as you like at this stage of cooking! Disclamer FuriousGrill is reader-supported. What would you recommend I expect? Then the dreaded school begins. Not sure if this is what dad is looking for but 23 hours later, I have it ready for game day!!! To achieve that caramelized sweet coating, you will need to keep a pineapple juice on a sprayer handy. Roasted Ham With Apricot Sauce. Our meat has not been cooked and came directly from the butcher. This type of ham is already cooked/smoked and you cannot smoke it anymore. The shank also happens to have more fat, which will keep the meat moist and allow it to shred easier. Pineapple Juice. (Smaller hams require more salt and a shorter soak time.). Seal, then massage a bit to work the juice throughout the pork. As for your questions, you should have in mind that brining is Optional. 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! 3) Keep the mixture and pork in the fridge until done. Yes, brining tenderizes the meat by unwinding strands of protein, or meat fibers. Ham Roasts are leaner cuts of pork, they arent naturally tender and it has longer meat fibers. (For food safety make sure your ham reaches at least 145 degrees internally! Use more if needed. Either way, youll need to cook it to a high enough temperature to shred using the process. Learn how your comment data is processed. Thank you. Federal government websites often end in .gov or .mil. Also, you can use the built-in chimney or air-vents to adjust the temperature and the smoke levels. With a boning knife, make -inch-deep gashes from the butt end to the shank and cut through the rind at 1-inch intervals. Then, using a pastry brush, apply the glaze to the smoked ham, liberally. So if it's a 5lb roast you should plan to cook for about 10 hours. Id also recommend using broth over anything with too much sugar, such as juice. 1) place the fresh pork ham on a tray 2) make the marinade - chop or crush the garlic, add salt, 1-2 tbsp of oil, ground pepper, cumin, and thyme, then combine well the ingredients 3) add the marinade over the ham, then rub well the meat on both sides There are lots of ways to serve them. Fold and cook gently until the cheese is melted. How do I cook a ham roast? Good question! The ham accounts for approximately 24 percent of the carcass weight. 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. Whenever you finish cooking meat, you always want to let it sit at room temperature to rest before serving it. How should I best store and reheat my ham to preserve as much juiciness as possible? Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. 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. Add the Heritage Farm Cheshire Pork Steamship Fresh Ham to the cooled brine. Good luck and let me know how it goes , Hi Kendrick, You state a smoking time but dont say for what size/weight of ham(unless I missed it and if so I apologise). This can be an advantage for those looking to cook with ham, as cured ham is already heavily seasoned with salt prior to your uses for it in the kitchen. dill pickle, mayo and mustard 13.99. With a sharp knife, score the fat side of the ham with 1" cuts. Hi Kendrick, Your Smoked Ham is out of the world, I had to try it. Thank you for all this wonderful information. Pushing the ham past the safe zone towards the 205F area with the beer braise helps to tenderize the meat, relaxing the muscles and allowing the fat to render further. Thanks for the heads-up. It really depends on your preferences and what smoky flavor are you looking for. A Quick release may cause juice to spew from the spout. Using tint foil, will result in a less smoked flavor ham but actually a bit more moist. Hope you love this one! Wrap tightly with heavy-duty foil. You state the advantages of brining yet no recipe, technique, timing, etc. 3) Keep the mixture and pork in the fridge until done. Tomato and Garlic? Will do it. Hello Jeremy, I recommend to first fully cook it and then reheat it when you need it. Learn real cooking skills from your favorite food experts, The iconic magazine that investigates how and why recipes work, American classics, everyday favorites, and the stories behind them, Experts teach 320+ online courses for home cooks at every skill level, Kid tested, kid approved: Welcome to Americas Test Kitchen for the next generation. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. 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Best results, you 'll need to cook it to a roasting in... To coat & quot ; cuts ham in the slow cooker crockery insert of 220-230F Dijon! The same for the 13lb ham Jeremy, I had to try it & quot cuts. The temperature and the smoke levels the grill apple is actually the strongest of meat! Nuts like you like to shred using the process end to the regional flavors and others add more touches!