You are currently viewing Smoker Grill Whole Fresh ham Recipe -Complete Recipe Guide

Smoker Grill Whole Fresh ham Recipe -Complete Recipe Guide

Whole Fresh ham is among the most delectable foods to serve pork, but very few people are crazy enough to try smoking one own. However, a smoked ham will taste far superior to one purchased from a shop, and it is not nearly as difficult as it may appear.

We bring you this lovely smoked fresh ham recipe with delicious holiday brine, classical barbecue rub, and sweet and spicy sauce. We’ll teach you all you need to know about smoking a fresh ham, including what you’ll require, the cooking procedure, and even what you’re doing with the ham once it’s done. So, if you’ve ever loved to know how to smoke a ham but didn’t know how to begin, this could be the option.

The perfect smoker grill whole fresh ham recipe

INGREDIENTS:

  • One (14 pound) fresh ham
  • Two (1 pound) Cattleman’s Grill Butcher House Brine
  • Six quarts of water
  • Two naval oranges, zested and juiced
  • Two sticks cinnamon
  • One tablespoon whole cloves
  • One tablespoon fennel seeds
  • One teaspoon crushed red pepper
  • Eight point three four-pound ice
  • To make the glaze:
  • One cup Low Smoke Gold Mustard Sauce

SAUCE:

  • 1/3 cup Maple Smoked Raw Sugar
  • About a third of a cup Wildflower Honey

INSTRUCTIONS:

  • In a big pot, mix all brine components except the ice to make the brine. Bring to a boil. Allow boiling for a few moments slowly; simmer gently. Take the pan off the heat.
  • Fill a 22-quart Briner Bucket halfway with ice. Pour the brining liquid over the ice. To melt ice, give it a good stir.
  • To the chilled brine, place Pork Steamship Fresh Ham. Put it in the fridge, brining time is one and a half hours per pound.
  • Take the ham out of the brine. Set your Yoder Smokers at 275 degrees Fahrenheit.
  • Freely season the ham with BBQ Rub. Allow the ham to sit for a few minutes or until the rub looks moist on the top. To keep the visible bones from burning, cover them in aluminum foil.
  • Place the ham in the barbecue.
  • Insert a digital thermometer into the deepest portion of the meat to check the core temperature. • Prepare the sauce when the core temperature reaches roughly 160oF (7 hours).
  • Combine all three ingredients in a large mixing bowl. Take the covering off the ham. Coat the ham on both sides, using a silicone brush to distribute the sauce uniformly.

You have all the knowledge you need to smoke a fresh ham, allowing you to prepare a fantastic BBQ feast for friends and family. Serve a slice or two over some lasagna, potato salad, or freshly roasted vegetables, and you’ll have one of the most incredible dinners you’ve ever had, all cooked in your own hands.

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