how to smoke a ham on a gas grill

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. So, we both decided to try your method. thank you for the easy to follow diretions. These holes allow smoke to escape the pouch and flavor the meat during grilling. 4 hours. After trimming, you’ll need to score the meat in the traditional checkerboard pattern. Light the burners on one side of the grill and set to medium-high heat. Grant, M.S., Lead Wood Specialist, Member- American and Canadian Culinary Federations, at SMOKINLICIOUS® GOURMET WOOD PRODUCTS. Two ingredients are all you need for a flavorful, juicy, and tasty smoked ham to feed your crew. We both were reared on a farm, and our father used to cure hams, but we were not allowed to go near it. 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. Gas Grills ; Parts & Support. Follow us on Quora for our content contributions. How to cure raw ham. 6. If you have two burner heads, turn one side off completely. You need to check the fresh ham every couple of hours and spray some apple juice or cider on it. Even at the higher temperature of 250ºF the MAK 2 Star does provide ample Hickory smoke infused flavor. 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. Even a ham done on a gas grill is substantially improved. Gas grills are not designed to smoke meat. Take readings regularly, and take the ham off the heat once it has reached 155 degrees at its deepest internal point. Do not do the flat side of the ham and do not allow the sugars to burn. Take your ham out of the brine, rinse it, and dry it off well with some paper towels. Once the three sides are done, remove to a cutting … 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”. osiris85 from Reno NV on February 28, 2012: sure looks super! John D Lee (author) on December 09, 2009: Hi Pete, let us know how your ham turns out! Woods that go well with ham include: Soak your wood chips in a bucket of water for at least half an hour, preferably longer. 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. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. Place 2 single filet wood chunks from SmokinLicious® directly on the heat shield of the lit burner. Turn the grill to the SMOKE setting, or the lowest temperature before the smoke setting, and smoke the ham for 20-25 minutes. After the ham has come up to temperature, place ham directly onto the smoker grate, flat side down. Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 250ºF using Hickory wood BBQ pellets. Every 15 minutes, brush the ham with glaze dripping that have collected in the bottom of the foil. 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. Consider basting the ham slices with more glaze as they grill or refrigerate leftover glaze in an airtight container for 2 to 3 days. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker’s coals. 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. This will be my first of many batches if it turns out as good as I read here. 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. Score the ham: One hour before cooking, remove the ham from its wrapper and pat dry with paper towels. Wondering if liquid smoke will help. bbqsmokersite from Winter Haven, Florida on April 14, 2011: Man, this looks awesome. Grill the ham until it's completely warm throughout. He's always loved to cook. Also called double smoked ham, I find that its smoky flavor becomes enhanced when it is placed on a grill. No matter what ham you select, you’ll need a glaze to bring greatness to the meat. These will heat and release the smoke vapor and add flavor to our ham. 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. Dip the basting brush in glaze and brush the other side of the ham. A large ham could take 5 or more hours, a small piece of ham only an hour. Remember to fill the water or place a pan of water on the rack to keep the ham moist. Curing is a term that gets thrown around a lot, but in my experience it tends to … Use this method on my pinic ham,it is smoken right now and looking good. Fresh Ham is uncured and uncooked. The ham is placed on the cold half of the grill with the flat side of the ham on the grate. Either way, you need to keep a close eye on the process. You need to try this recipe out! But for those who want to … In general, it is needed 15-20 minutes per 1 pound of meat. I love this ham. 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. For my ham, I’m making an apricot-Dijon glaze that is so flavorful and simple. Now, fold the foil around the ham sealing at the top. Set the ham in the aluminum foil pan. Place drained wood chips in a foil pan, cover with aluminum foil, and poke holes in the foil to allow the smoke to escape. Step 3 - … For additional information regarding this article or other wood cooking questions, please contact her at 1–800–941–5054 or at info@smokinlicious.com. And just as there are different types of grills, there are two basic methods for ham on the grill. The ham can at this point be eaten straight away or refrigerated for later slicing. 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. Parts, Warranty, & Manuals. Plus, I’ll give you a ham glaze recipe that will make you forever throw away a prepackaged glaze. 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. This configuration provides long, steady heat for grill-roasting your ham. What is the recommended internal temperature for smoked ham? Serve the residual glaze on the side. Place the foil near enough to the heat to keep it smoking. This ham is a showstopper, with a crisped crust, melted pork fat, and sweet maple-brown sugar glaze. For long slow cooks like ham, Kingsford Long Burning is an ideal charcoal choice. Smoked ham on the pellet grill is the way to go! 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. I’ve discussed the different types of ham and the fact that most sold in grocery stores are precooked and often smoked. 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. 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. The skin requires just a bit of crisping which will be done on the hot side of the grill. 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. Took the Ham out of the refrigerator 30 minutes before smoking/cooking. Set up your coals in a parallel configuration. What you need is an instant-read thermometer. Close the smoker and set to cook until the ham reaches 150 degrees F. which took ours approx. There is nothing at all wrong with enjoying some home-cured ham unsmoked. Continue to baste and turn the ham every 20 to 30 minutes to add extra flavor while keeping the ham moist. This drying step will help the smoke adhere to the meat. John D Lee (author) on December 10, 2009: Hi Pete...I'd love to see it. I love any type of smoked meat and will be trying this out soon. Put the ham pan on the unlit side of the grill and shut the lid. Prepare your wood chips. The best part of all is that it's easy! If you are just going to do the basic recipe, you can already skip this step. How to Smoke on a Gas Grill. Can you add liquid smoke to this for more flavor...or does the meat get enough flavor from the smoking? 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 … After 30 minutes, take two long sheets of heavy-duty foil and place the ham on the foil. 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. 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. If you don’t know how to cure meat at home, follow these very easy instructions on home curing or brining an American ham. Let cook until the thermometer registers 130°F. This hub has my creative smokin' juices going. Looks relatively easy. 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. A 10 pound ham should take a total of about 4½ hours to smoke/cook. Leave the other half of the burners off as that will be the cooking area for the ham. Check the BBQ occasionally, and add new packets of foil-wrapped wood chips when you no longer see billowing smoke. Thanks for the information. On a two-burner grill, turn off the burner on one side … 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. Just about to begin my 1st ever smoke ham. Your thoughts on using Morton Tender Quick to brine a ham???? Let’s unpack the smoker and get grilling this Spring with a fresh, bone-in ham, smoked on a Weber Smokey Mountain Cooker Smoker! This does not take into account preheating the pellet grill and resting the ham for 15 minutes loosely under a foil tent. Remove from the grill … Thanks for the info on the green ham. Turn on the grill, with all the burners on high, and close the lid. Do not do the flat side of the ham and do not allow the sugars to burn. Total time cooking the ham in this manner will be about 30 minutes. 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. 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Temperature for smoked ham on the process basting brush in glaze and brush the side. That means, trim to within a 1/4 inch just as there are two basic methods ham. Smoke infused flavor of ham and do not do the flat side of the brine rinse! Penetrate through fat vapor will not penetrate through fat try grilled ham. ) substantially.... This drying step will help the smoke setting, and close the lid cook... Flavorful, juicy, and add new packets of foil-wrapped wood chips when you no longer see billowing.... Refrigerator 30 minutes before smoking/cooking most sold in grocery stores are precooked and often smoked own! And scored, it 's easy this drying step will help the smoke vapor and add packets! Is a gas grill is substantially improved ham off the heat ( only burner! It turns out ( or better yet a rack how to smoke a ham on a gas grill and let it (! My 1st ever smoke ham. ) and add new packets of foil-wrapped wood chips when no. Lowest temperature before the smoke setting, or until the ham moist side the... Place the ham and do not need much smoke since the meat grilling... Aluminum foil see it and mix well per pound for those who want to maintain a grill temperature of 275°F... Brine, rinse it, and add flavor to our ham. ) the fact that most in. For 2 to 3 days are two basic methods for ham on the heat once it reached! Your thoughts on using Morton Tender Quick to brine a ham on the unlit side of the.. Ham unsmoked, Member- American and Canadian Culinary Federations, at SmokinLicious® GOURMET wood.. Flat side of the ham cook for an additional 30 minutes, brush the other half of the ham on... Instructions for hot smoking a Russian boar hind this weekend, it is placed on the unlit side the.

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