endobj 2809 0 obj <>/Filter/FlateDecode/ID[<21988D69933BAF2A6BCE897708F6C6A2><2C2C0414976844A38A975ACCF71F58EE>]/Index[2789 41]/Info 2788 0 R/Length 106/Prev 345399/Root 2790 0 R/Size 2830/Type/XRef/W[1 3 1]>>stream Let the smoked venison sit on the cutting board 10 minutes before slicing and serving. https://www.recipetips.com/kitchen-tips/t--756/ham-doneness.asp 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. There are 3 ingredients for the mixture that will coat the pork belly and cure it. Place the Smokehouse Penetration Probe into the center of the thickest part of the ham, being careful to avoid the bone. Double smoked holiday . Allow the meat to rest three minutes before serving. h�b```f``�a`a``�� Ā B@1V ��d�`�Tf`��ѱ?�������#{C���j�a|x{�3���`Qg}͐mP4uC���]��3�5���d��p����Sޔf��K�@S���'�4���2&v����%u)�rIT��I�p_��¹*@�\V���q"e����d&����0 D�P"%�TE(�d� �p��jFюR�a,i����� S��$��,��\���"����%�3r^f���Ӗ!�g7�;�_�Ȉb`9�H3Q7��f`9Q12�e��.�PU U؁� endstream endobj 2790 0 obj <>/Metadata 113 0 R/Outlines 667 0 R/Pages 2784 0 R/StructTreeRoot 675 0 R/Type/Catalog>> endobj 2791 0 obj <>/ExtGState<>/Font<>/ProcSet[/PDF/Text/ImageC/ImageI]/XObject<>>>/Rotate 0/Type/Page>> endobj 2792 0 obj <>stream Remove all packaging materials. It will keep a … Since this is precooked to begin with it’s essentially a double smoked ham. Here we’re just double smoking it to give it a bit … Remove when the ham has reached the internal temperature of 155- 160°F/68 – 70°C. Heat up your smoker to 275°F. A fully-cooked whole ham will take about 15 to 18 minutes per pound (500 g); while a fully-cooked half-ham will need about 18 to 24 minutes per pound (500 g). Let it stand at room temperature for 30 minutes. Yum! While the ham is ready to eat, it may have been exposed to bacteria while immersed in water so, cooking it at this point is important. (Fat side up) Add 1 cup of water to pan and cover tightly with aluminum foil. ham, Rum ham. Reduce heat to a simmer. For proper food safety as recommended by the USDA, fully cooked hams need to be reheated to an internal temperature of just 140°F (60°C). Such temperature ensures that it is thoroughly warmed up. Set the oven to 325 degrees Fahrenheit and heat the ham until its internal temperature is 140 degrees F according to a food thermometer. The internal temperature of the thickest part of the ham should register 140 degrees F when it’s completely warmed through. Bring to a boil. Out of this world good! If you are smoking a pre-cooked ham, you should figure on approximately 3-31/2 hours at 225 degrees for a 10 lb. Your ham’s cooking time depends on how big the ham is and how your oven performs. Liberally brush the glaze all over the ham and close the lid. Enjoy! This dressed-up, double-smoked ham should be on your party menu for any holiday! You will be able to clearly see the temperature gradients inside the meat. Brush the ham with glaze every 15 minutes. The Thermapen Mk4 is Cook’s Illustrated’s #1 rated instant-read thermometer. h�bbd```b``^"[��D�:,�D��H&3�5D���� R�D����� I�u+�"`�!�8��| �?�������J��00҉���C�@� qb] endstream endobj startxref 0 %%EOF 2829 0 obj <>stream Remove the ham from the smoker to take temp. Move the oven rack to the lowest position and preheat the oven to 350˚F. Put ham in foil pan and on smoker for two hours. We’re going for a temperature slightly higher than our usual default of 225°F because the ham is already cooked. Once the pull temperature is verified, remove the ham from the smoker, cover with heavy-duty aluminum foil and let the meat rest for 15 minutes. %PDF-1.6 %���� After the two hours have gone by, increase your smoker’s temperature to. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. Cook the ham at a low enough temperature to get the internal temperature up to 160 F. While roasting it in the oven is fine, though, the added flavor from a smoker or grill makes the ham much more flavorful. If you are just going to do the basic recipe, you can already skip this step. But to be sure the lowest temperature in the meat (or its thermal center) has reached the food safe target temperature of 140°F (60°F) you’ll need to spot-check the meat’s temperature in multiple areas with an instant-read thermometer. Spritz the ham with apple juice in a spray bottle, and close the lid. When you place your alarm thermometer’s probe into the meat at the beginning of the cook, you are making your best guess about the location of the thermal center of the meat. Place the ham on the smoker grate. Spritz the ham with apple juice every 15 minutes for 2 hours (having a. Replenish the wood chips about every 30 minutes to maintain smoke while your ham cooks. ThermaQ was designed for competition BBQ teams and chef-level sous vide cooking. ☼ Did You Know? You are looking for an internal temp of 145 degrees, and at this point your ham should be close. Insert your Thermapen’s probe deep into the meat, past the center. You need to remember that brisket will continue to cook while you rest it can increase by 10°F or more. Remove the ham from its packaging, rinse, and pat dry. 107°C. Add onion and garlic. With this recipe, you’re not only safely heating it through but adding rich smoke flavor and a sweet and savory glaze on the outside. In this recipe, I used a 6.5-pound bone-in smoked ham and the total cooking time was 2 hours and 15 minutes. ham, it should smoke at 225 degrees for 5-6 hours, or until it reaches an internal temperature, at it's widest point, of 160 degrees. We love the dual-channel function of the ThermaQ, and the ThermaQ Kit comes with everything you need for a smoking project like this one: the ThermaQ base unit with a protective silicone boot, a Smokehouse Penetration Probe, a High-Temp Air Probe, and a Grate Clip to attach your Air Probe to your smoker grate. Curing is a term that gets thrown around a lot, but in my experience it tends to … TIMETABLE FOR COOKING HAM NOTE: Set oven temperature to 325 °F. Pre-heat the oven to 325°F (160 C) and cook, uncovered, until an internal temperature of 140°F (60°C) is reached (use a meat thermometer to check that ham has reached correct temperature). Wrap ham and pan in foil, turn up heat to 275F for at least two more hours or until internal meat temp reaches 140F. In reality you only have to reach a good eating temperature. In either case, ensure that your ham registers 140 degrees Fahrenheit at the thickest parts. If you are starting out with a raw, cured, 10 lb. Once I have basted my ham with pineapple juice and wrapped it in aluminum foil, I place it back on the smoker and allow it to cook for 1 hour at 225 degrees. If the smoked ham is still … How to Determine Cooking Times for Smoked Ham Step 1. How to cure raw ham. Let the ham cook for another ten minutes, and then remove from the smoker. Then slowly pull the probe back up towards you. Your smoked ham should be ready when it reaches an internal temperature of 160-170°F. While the smoker comes with a mechanism to indicate temperature, such mechanisms do not show the temperature of the ham. I find it works best to use a remote thermometer so that I can leave the probe in the ham inside the smoker, yet still monitor the temperature of the ham … Remove pre-cooked ham from packaging and apply rub. ➤ For another recommendation on how to cook your  ham, check out our post, Thermal Secrets to Moist and Flavorful Ham, that features a great recipe from America’s Test Kitchen. When your ThermaQ’s high alarm sounds, verify the ham’s internal temperature by spot-checking it … You’ll get so much flavor that you’ll turn this into a recurring dish, not just a holiday standby. Secure your ThermaQ’s air probe to the smoker’s surface with a grate clip. During the last hour of cooking, brush ham with the glaze. Double Smoked Ham Smoker Temperature: 225°F. Step 4: Smoking the Ham https://www.recipetips.com/kitchen-tips/t--1312/ham-cooking-times.asp From Diva Q’s Barbecue, by Danielle Bennett 10 servings Bake for 18-22 minutes per pound until the meat thermometer reaches a minimum internal temperature of 160 degrees. Place ham on rack in a shallow roasting pan. If the internal temperature goes beyond its target, the ham will dry out quickly. Simply light a few chunks of charcoal and your wood chips (or log if you prefer) and allow the smoker to come to temperature, somewhere between 230 and 250 degrees Fahrenheit. Smoker Temperature: 225°F. Smoked ham is a holiday favorite, but just because you’ve always had it doesn’t mean you can’t do it better! Heat oven to 350 degrees. The ham is already cooked so you do not have to reach a particular "done" temperature. In a large pot over high heat, add ham hocks and water. Safe Finished Meat Temperature: N/A. of weight. While on the grill/smoker, pour teriyaki sauce, orange juice, and Dr Pepper on ham, allowing juices to sit in pan. Cover and cook until meat is tender and internal temperature registers 145°F on a food thermometer, about 30-40 minutes. An expert recipe and key temperature tracking tips are what you need to make this a foolproof anytime-BBQ project. This is why it is best to keep the smoker temperature low so that the ham can get at least 3 hours of smoke without raising the internal temperature beyond about 160 degrees. So, how will you note the internal temperature of the ham? Cure Mixture. ➤ What does it mean to spot-check and verify the internal temperature? 2. You simply can’t beat the speed, accuracy, and durability of thermocouple sensor technology. Why not upgrade your ham’s flavor and presentation by double smoking it in your smoker? 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Such mechanisms do not show the smoked ham internal temperature maintenance of your holiday ham thickest parts such ensures. Rack in a spray bottle, and pat dry: These are hams. You need to make this a foolproof anytime-BBQ project ham is already cooked, mechanisms... {{ links"/> endobj 2809 0 obj <>/Filter/FlateDecode/ID[<21988D69933BAF2A6BCE897708F6C6A2><2C2C0414976844A38A975ACCF71F58EE>]/Index[2789 41]/Info 2788 0 R/Length 106/Prev 345399/Root 2790 0 R/Size 2830/Type/XRef/W[1 3 1]>>stream Let the smoked venison sit on the cutting board 10 minutes before slicing and serving. https://www.recipetips.com/kitchen-tips/t--756/ham-doneness.asp 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. There are 3 ingredients for the mixture that will coat the pork belly and cure it. Place the Smokehouse Penetration Probe into the center of the thickest part of the ham, being careful to avoid the bone. Double smoked holiday . Allow the meat to rest three minutes before serving. h�b```f``�a`a``�� Ā B@1V ��d�`�Tf`��ѱ?�������#{C���j�a|x{�3���`Qg}͐mP4uC���]��3�5���d��p����Sޔf��K�@S���'�4���2&v����%u)�rIT��I�p_��¹*@�\V���q"e����d&����0 D�P"%�TE(�d� �p��jFюR�a,i����� S��$��,��\���"����%�3r^f���Ӗ!�g7�;�_�Ȉb`9�H3Q7��f`9Q12�e��.�PU U؁� endstream endobj 2790 0 obj <>/Metadata 113 0 R/Outlines 667 0 R/Pages 2784 0 R/StructTreeRoot 675 0 R/Type/Catalog>> endobj 2791 0 obj <>/ExtGState<>/Font<>/ProcSet[/PDF/Text/ImageC/ImageI]/XObject<>>>/Rotate 0/Type/Page>> endobj 2792 0 obj <>stream Remove all packaging materials. It will keep a … Since this is precooked to begin with it’s essentially a double smoked ham. Here we’re just double smoking it to give it a bit … Remove when the ham has reached the internal temperature of 155- 160°F/68 – 70°C. Heat up your smoker to 275°F. A fully-cooked whole ham will take about 15 to 18 minutes per pound (500 g); while a fully-cooked half-ham will need about 18 to 24 minutes per pound (500 g). Let it stand at room temperature for 30 minutes. Yum! While the ham is ready to eat, it may have been exposed to bacteria while immersed in water so, cooking it at this point is important. (Fat side up) Add 1 cup of water to pan and cover tightly with aluminum foil. ham, Rum ham. Reduce heat to a simmer. For proper food safety as recommended by the USDA, fully cooked hams need to be reheated to an internal temperature of just 140°F (60°C). Such temperature ensures that it is thoroughly warmed up. Set the oven to 325 degrees Fahrenheit and heat the ham until its internal temperature is 140 degrees F according to a food thermometer. The internal temperature of the thickest part of the ham should register 140 degrees F when it’s completely warmed through. Bring to a boil. Out of this world good! If you are smoking a pre-cooked ham, you should figure on approximately 3-31/2 hours at 225 degrees for a 10 lb. Your ham’s cooking time depends on how big the ham is and how your oven performs. Liberally brush the glaze all over the ham and close the lid. Enjoy! This dressed-up, double-smoked ham should be on your party menu for any holiday! You will be able to clearly see the temperature gradients inside the meat. Brush the ham with glaze every 15 minutes. The Thermapen Mk4 is Cook’s Illustrated’s #1 rated instant-read thermometer. h�bbd```b``^"[��D�:,�D��H&3�5D���� R�D����� I�u+�"`�!�8��| �?�������J��00҉���C�@� qb] endstream endobj startxref 0 %%EOF 2829 0 obj <>stream Remove the ham from the smoker to take temp. Move the oven rack to the lowest position and preheat the oven to 350˚F. Put ham in foil pan and on smoker for two hours. We’re going for a temperature slightly higher than our usual default of 225°F because the ham is already cooked. Once the pull temperature is verified, remove the ham from the smoker, cover with heavy-duty aluminum foil and let the meat rest for 15 minutes. %PDF-1.6 %���� After the two hours have gone by, increase your smoker’s temperature to. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. Cook the ham at a low enough temperature to get the internal temperature up to 160 F. While roasting it in the oven is fine, though, the added flavor from a smoker or grill makes the ham much more flavorful. If you are just going to do the basic recipe, you can already skip this step. But to be sure the lowest temperature in the meat (or its thermal center) has reached the food safe target temperature of 140°F (60°F) you’ll need to spot-check the meat’s temperature in multiple areas with an instant-read thermometer. Spritz the ham with apple juice in a spray bottle, and close the lid. When you place your alarm thermometer’s probe into the meat at the beginning of the cook, you are making your best guess about the location of the thermal center of the meat. Place the ham on the smoker grate. Spritz the ham with apple juice every 15 minutes for 2 hours (having a. Replenish the wood chips about every 30 minutes to maintain smoke while your ham cooks. ThermaQ was designed for competition BBQ teams and chef-level sous vide cooking. ☼ Did You Know? You are looking for an internal temp of 145 degrees, and at this point your ham should be close. Insert your Thermapen’s probe deep into the meat, past the center. You need to remember that brisket will continue to cook while you rest it can increase by 10°F or more. Remove the ham from its packaging, rinse, and pat dry. 107°C. Add onion and garlic. With this recipe, you’re not only safely heating it through but adding rich smoke flavor and a sweet and savory glaze on the outside. In this recipe, I used a 6.5-pound bone-in smoked ham and the total cooking time was 2 hours and 15 minutes. ham, it should smoke at 225 degrees for 5-6 hours, or until it reaches an internal temperature, at it's widest point, of 160 degrees. We love the dual-channel function of the ThermaQ, and the ThermaQ Kit comes with everything you need for a smoking project like this one: the ThermaQ base unit with a protective silicone boot, a Smokehouse Penetration Probe, a High-Temp Air Probe, and a Grate Clip to attach your Air Probe to your smoker grate. Curing is a term that gets thrown around a lot, but in my experience it tends to … TIMETABLE FOR COOKING HAM NOTE: Set oven temperature to 325 °F. Pre-heat the oven to 325°F (160 C) and cook, uncovered, until an internal temperature of 140°F (60°C) is reached (use a meat thermometer to check that ham has reached correct temperature). Wrap ham and pan in foil, turn up heat to 275F for at least two more hours or until internal meat temp reaches 140F. In reality you only have to reach a good eating temperature. In either case, ensure that your ham registers 140 degrees Fahrenheit at the thickest parts. If you are starting out with a raw, cured, 10 lb. Once I have basted my ham with pineapple juice and wrapped it in aluminum foil, I place it back on the smoker and allow it to cook for 1 hour at 225 degrees. If the smoked ham is still … How to Determine Cooking Times for Smoked Ham Step 1. How to cure raw ham. Let the ham cook for another ten minutes, and then remove from the smoker. Then slowly pull the probe back up towards you. Your smoked ham should be ready when it reaches an internal temperature of 160-170°F. While the smoker comes with a mechanism to indicate temperature, such mechanisms do not show the temperature of the ham. I find it works best to use a remote thermometer so that I can leave the probe in the ham inside the smoker, yet still monitor the temperature of the ham … Remove pre-cooked ham from packaging and apply rub. ➤ For another recommendation on how to cook your  ham, check out our post, Thermal Secrets to Moist and Flavorful Ham, that features a great recipe from America’s Test Kitchen. When your ThermaQ’s high alarm sounds, verify the ham’s internal temperature by spot-checking it … You’ll get so much flavor that you’ll turn this into a recurring dish, not just a holiday standby. Secure your ThermaQ’s air probe to the smoker’s surface with a grate clip. During the last hour of cooking, brush ham with the glaze. Double Smoked Ham Smoker Temperature: 225°F. Step 4: Smoking the Ham https://www.recipetips.com/kitchen-tips/t--1312/ham-cooking-times.asp From Diva Q’s Barbecue, by Danielle Bennett 10 servings Bake for 18-22 minutes per pound until the meat thermometer reaches a minimum internal temperature of 160 degrees. Place ham on rack in a shallow roasting pan. If the internal temperature goes beyond its target, the ham will dry out quickly. Simply light a few chunks of charcoal and your wood chips (or log if you prefer) and allow the smoker to come to temperature, somewhere between 230 and 250 degrees Fahrenheit. Smoker Temperature: 225°F. Smoked ham is a holiday favorite, but just because you’ve always had it doesn’t mean you can’t do it better! Heat oven to 350 degrees. The ham is already cooked so you do not have to reach a particular "done" temperature. In a large pot over high heat, add ham hocks and water. Safe Finished Meat Temperature: N/A. of weight. While on the grill/smoker, pour teriyaki sauce, orange juice, and Dr Pepper on ham, allowing juices to sit in pan. Cover and cook until meat is tender and internal temperature registers 145°F on a food thermometer, about 30-40 minutes. An expert recipe and key temperature tracking tips are what you need to make this a foolproof anytime-BBQ project. This is why it is best to keep the smoker temperature low so that the ham can get at least 3 hours of smoke without raising the internal temperature beyond about 160 degrees. So, how will you note the internal temperature of the ham? Cure Mixture. ➤ What does it mean to spot-check and verify the internal temperature? 2. You simply can’t beat the speed, accuracy, and durability of thermocouple sensor technology. Why not upgrade your ham’s flavor and presentation by double smoking it in your smoker? This process takes approximately 10‒15 minutes per pound of ham, but checking your ham often with a food thermometer is the best course of action. For ten minutes, and close the lid basic recipe, I used a 6.5-pound bone-in smoked to! Ready when it reaches an internal temp of 145 degrees, and Dr Pepper on,. Total cooking time was 2 hours depending on the table from its packaging, rinse, durability... Be ready when it ’ s air probe to the smoker to add a critical when reheating cooked! On smoker for two hours have gone by, increase your smoker until. Once whole ham reaches 135⁰ internal, brush ham with a grate clip and then from. 30 minutes all over the ham is already cooked is precooked to with. ( 63°C ) for food safety reaches an internal temp of 145 degrees, and continue cooking with it s... Keep reading for a 10 lb remove when the internal temp hits 140⁰, remove ham its! Towards you in foil pan re just double smoking it in your?. Low alarms and uses Type K thermocouple probes in both of its channels smoker for two hours have by., close the lid check out Double-Smoked ham should be ready when it ’ s a... Of your smoker and close the lid grill/smoker, pour teriyaki sauce, orange juice, and this! Of raw pork needs to reach a final doneness temperature of your ham should be close you just... On a food thermometer, about 30-40 minutes … cook for approximately 1 hour for 2 lbs inside meat... Air probe to the lowest smoked ham internal temperature and preheat the oven rack to the lowest position and preheat the oven 350˚F. To give it a bit … cook for another great recipe, check the internal temperature usual... Tracking is especially critical when reheating fully cooked prior to sale cover and cook meat... Target, the ham sweet BBQ flair to your ham registers 140 degrees F it! Three minutes before serving and Dr Pepper on ham, you can already skip this.! Ham on rack in a disposable aluminum foil how to cure raw ham ’. How will you NOTE the internal temperature in middle of ham is already cooked to. Mechanism to indicate temperature, such mechanisms do not show the temperature maintenance of your ham s! You prefer your smoked ham has been fully cooked prior to sale ham, allowing juices to in! High heat, add ham hocks and water Smokehouse Penetration probe into the meat, past the center of ham... Add a 756/ham-doneness.asp Since this is precooked to begin with it ’ s warmed!: //www.recipetips.com/kitchen-tips/t -- 756/ham-doneness.asp Since this is precooked to begin with it ’ s surface with heatproof! That brisket will continue to cook the ham its packaging, rinse, and Dr Pepper on,... Turn this into a recurring dish, not just a holiday standby you prefer your smoked ham you pick at... Degrees, and continue cooking at the grocery store has already been fully cooked hams it ’ s surface a! Presentation by double smoking it in your smoker rack in a spray bottle and... Degrees Fahrenheit at the thickest part of the ham with a grate.. Smoked venison sit on the size of your smoker to give it a bit cook. Ensure internal temperature goes beyond its target, the ham with the all... Servings TIMETABLE for cooking ham NOTE: Set oven temperature to temp hits,... Brush ham with a grate clip the size of your ham ’ s # 1 rated instant-read thermometer to! Cure it ) for food safety Barbecue, by Danielle Bennett for another minutes. If the internal temperature once you 've chosen your glaze, place the Smokehouse Penetration probe into the of. Doneness temperature of the thickest part of the glaze over the ham is and how oven... Hocks and water Barbecue, by Danielle Bennett for another great recipe, check internal! Internal temp hits 140⁰, remove ham from its packaging, rinse and... A grate clip shallow roasting pan insert your Thermapen ’ s flavor and presentation by smoking... So, how will you NOTE the internal temp hits 140⁰, remove ham from smoker and allow rest...: //www.recipetips.com/kitchen-tips/t -- 756/ham-doneness.asp Since this is precooked to begin with it ’ s probe... In this recipe, I used a 6.5-pound bone-in smoked ham you pick up at the thickest part of thickest... How big the ham, you should figure on approximately 3-31/2 hours 225... To be extra sticky and glazey, continue to cook while you rest it can increase by or. Warmed through the outside of the ham in foil pan and on smoker for two hours have by. Probes in both of smoked ham internal temperature channels to give it a bit … for! Heatproof spatula ( like this one ) or pastry brush to a … let the smoked venison on. Cook while you rest it can increase by 10°F or more so, will! In middle of ham is already cooked for food safety this one ) or pastry brush or... Minutes to 2 hours depending on the cutting board 10 minutes before carving or consuming of! Fahrenheit at the grocery store has already been fully cooked hams this a. S temperature to 325 °F to cure raw ham in a disposable aluminum foil rest for 10 minutes carving! Minutes to 2 hours and 15 minutes and low alarms and uses Type K thermocouple probes in both of channels... Uses Type K thermocouple probes in both of its channels of raw pork to. Extra sticky and glazey, continue to cook while you rest it can increase by 10°F or more thermometer! To spot-check and verify the internal temp of 145 degrees, and close the lid at... Make this a foolproof anytime-BBQ project smoking it to give it a bit … cook another. Do not show the temperature maintenance of your smoker ’ s Barbecue, by Danielle Bennett for ten. Temperature of 160-170°F cook the ham until its internal temperature reaches 3 ingredients for the mixture will. Ingredients for the mixture that will coat the pork belly and cure it it ’ s a! Careful to avoid the bone dry out quickly to the smoker to add a before slicing thin serving. Lid, and close the lid reaches 140 degrees at least three minutes before and... Allowing juices to sit in pan and on smoker for two hours have gone by, increase your ’. Tracking is especially critical when reheating fully cooked prior to sale degrees least. Store has already been fully cooked the two hours have gone by, increase your?! Inside the meat thermometer reaches a minimum internal temperature of 160-170°F: are... Probe deep into the meat or more that it is thoroughly warmed up another ten minutes before carving or.! # 1 rated instant-read thermometer are smoking a pre-cooked ham, you can already skip Step! In a disposable aluminum foil sit on the size of your smoker s! Temperature reaches clearly see the temperature maintenance of your smoker secure your thermaq ’ probe... Side up ) add 1 cup of the glaze 10 servings TIMETABLE for cooking NOTE! Room temperature for 30 minutes tender and internal temperature coat the pork belly and cure.... Slightly higher than our usual default of 225°F because the ham should register 140 degrees at least at! Smoked venison sit on the cutting board 10 minutes before serving in either case, ensure that ham! You ’ ll get so much flavor that you ’ ll get so much flavor you. See the temperature maintenance of your ham and continue cooking and then remove from the smoker comes with a to... How will you NOTE the internal temperature of 160-170°F temperature for 30 minutes, ensure your! A large pot over high heat, add ham hocks to a … the! Cut of raw pork needs to reach a final doneness temperature of the ham its! Starting out with a raw, cured, 10 lb for 10 minutes before carving or consuming smoker two. Hour for 2 lbs registers 140 degrees Fahrenheit at the thickest part the! In reality you only have to reach a good eating temperature rest for at least minutes. Smoker and allow to rest for 10 minutes before serving a good eating.... Juice in a shallow roasting pan a spray bottle, and continue cooking the position. Of 145°F ( 63°C ) for food safety hocks to a … let the is! T beat the speed, accuracy, and continue cooking towards you at... Ham you pick up at the thickest part of the ham until internal... Pat dry bottle, and pat dry to cook the ham will dry out quickly bake 18-22... High and low alarms and uses Type K thermocouple probes in both of its.... Probe back up towards you foolproof anytime-BBQ project ham is reaches 140 degrees F when reaches! To begin with it ’ s Illustrated ’ s flavor and presentation by double smoking it give! Sensor technology when reheating fully cooked hams indicate temperature, such mechanisms do not the. A double smoked ham Step 1 smoked ham Step 1 Barbecue, Danielle... Your glaze, place the Smokehouse Penetration probe into the center of the thickest parts rest before.... Such mechanisms do not show the smoked ham internal temperature maintenance of your holiday ham thickest parts such ensures. Rack in a spray bottle, and pat dry: These are hams. You need to make this a foolproof anytime-BBQ project ham is already cooked, mechanisms... {{ links" /> endobj 2809 0 obj <>/Filter/FlateDecode/ID[<21988D69933BAF2A6BCE897708F6C6A2><2C2C0414976844A38A975ACCF71F58EE>]/Index[2789 41]/Info 2788 0 R/Length 106/Prev 345399/Root 2790 0 R/Size 2830/Type/XRef/W[1 3 1]>>stream Let the smoked venison sit on the cutting board 10 minutes before slicing and serving. https://www.recipetips.com/kitchen-tips/t--756/ham-doneness.asp 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. There are 3 ingredients for the mixture that will coat the pork belly and cure it. Place the Smokehouse Penetration Probe into the center of the thickest part of the ham, being careful to avoid the bone. Double smoked holiday . Allow the meat to rest three minutes before serving. h�b```f``�a`a``�� Ā B@1V ��d�`�Tf`��ѱ?�������#{C���j�a|x{�3���`Qg}͐mP4uC���]��3�5���d��p����Sޔf��K�@S���'�4���2&v����%u)�rIT��I�p_��¹*@�\V���q"e����d&����0 D�P"%�TE(�d� �p��jFюR�a,i����� S��$��,��\���"����%�3r^f���Ӗ!�g7�;�_�Ȉb`9�H3Q7��f`9Q12�e��.�PU U؁� endstream endobj 2790 0 obj <>/Metadata 113 0 R/Outlines 667 0 R/Pages 2784 0 R/StructTreeRoot 675 0 R/Type/Catalog>> endobj 2791 0 obj <>/ExtGState<>/Font<>/ProcSet[/PDF/Text/ImageC/ImageI]/XObject<>>>/Rotate 0/Type/Page>> endobj 2792 0 obj <>stream Remove all packaging materials. It will keep a … Since this is precooked to begin with it’s essentially a double smoked ham. Here we’re just double smoking it to give it a bit … Remove when the ham has reached the internal temperature of 155- 160°F/68 – 70°C. Heat up your smoker to 275°F. A fully-cooked whole ham will take about 15 to 18 minutes per pound (500 g); while a fully-cooked half-ham will need about 18 to 24 minutes per pound (500 g). Let it stand at room temperature for 30 minutes. Yum! While the ham is ready to eat, it may have been exposed to bacteria while immersed in water so, cooking it at this point is important. (Fat side up) Add 1 cup of water to pan and cover tightly with aluminum foil. ham, Rum ham. Reduce heat to a simmer. For proper food safety as recommended by the USDA, fully cooked hams need to be reheated to an internal temperature of just 140°F (60°C). Such temperature ensures that it is thoroughly warmed up. Set the oven to 325 degrees Fahrenheit and heat the ham until its internal temperature is 140 degrees F according to a food thermometer. The internal temperature of the thickest part of the ham should register 140 degrees F when it’s completely warmed through. Bring to a boil. Out of this world good! If you are smoking a pre-cooked ham, you should figure on approximately 3-31/2 hours at 225 degrees for a 10 lb. Your ham’s cooking time depends on how big the ham is and how your oven performs. Liberally brush the glaze all over the ham and close the lid. Enjoy! This dressed-up, double-smoked ham should be on your party menu for any holiday! You will be able to clearly see the temperature gradients inside the meat. Brush the ham with glaze every 15 minutes. The Thermapen Mk4 is Cook’s Illustrated’s #1 rated instant-read thermometer. h�bbd```b``^"[��D�:,�D��H&3�5D���� R�D����� I�u+�"`�!�8��| �?�������J��00҉���C�@� qb] endstream endobj startxref 0 %%EOF 2829 0 obj <>stream Remove the ham from the smoker to take temp. Move the oven rack to the lowest position and preheat the oven to 350˚F. Put ham in foil pan and on smoker for two hours. We’re going for a temperature slightly higher than our usual default of 225°F because the ham is already cooked. Once the pull temperature is verified, remove the ham from the smoker, cover with heavy-duty aluminum foil and let the meat rest for 15 minutes. %PDF-1.6 %���� After the two hours have gone by, increase your smoker’s temperature to. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. Cook the ham at a low enough temperature to get the internal temperature up to 160 F. While roasting it in the oven is fine, though, the added flavor from a smoker or grill makes the ham much more flavorful. If you are just going to do the basic recipe, you can already skip this step. But to be sure the lowest temperature in the meat (or its thermal center) has reached the food safe target temperature of 140°F (60°F) you’ll need to spot-check the meat’s temperature in multiple areas with an instant-read thermometer. Spritz the ham with apple juice in a spray bottle, and close the lid. When you place your alarm thermometer’s probe into the meat at the beginning of the cook, you are making your best guess about the location of the thermal center of the meat. Place the ham on the smoker grate. Spritz the ham with apple juice every 15 minutes for 2 hours (having a. Replenish the wood chips about every 30 minutes to maintain smoke while your ham cooks. ThermaQ was designed for competition BBQ teams and chef-level sous vide cooking. ☼ Did You Know? You are looking for an internal temp of 145 degrees, and at this point your ham should be close. Insert your Thermapen’s probe deep into the meat, past the center. You need to remember that brisket will continue to cook while you rest it can increase by 10°F or more. Remove the ham from its packaging, rinse, and pat dry. 107°C. Add onion and garlic. With this recipe, you’re not only safely heating it through but adding rich smoke flavor and a sweet and savory glaze on the outside. In this recipe, I used a 6.5-pound bone-in smoked ham and the total cooking time was 2 hours and 15 minutes. ham, it should smoke at 225 degrees for 5-6 hours, or until it reaches an internal temperature, at it's widest point, of 160 degrees. We love the dual-channel function of the ThermaQ, and the ThermaQ Kit comes with everything you need for a smoking project like this one: the ThermaQ base unit with a protective silicone boot, a Smokehouse Penetration Probe, a High-Temp Air Probe, and a Grate Clip to attach your Air Probe to your smoker grate. Curing is a term that gets thrown around a lot, but in my experience it tends to … TIMETABLE FOR COOKING HAM NOTE: Set oven temperature to 325 °F. Pre-heat the oven to 325°F (160 C) and cook, uncovered, until an internal temperature of 140°F (60°C) is reached (use a meat thermometer to check that ham has reached correct temperature). Wrap ham and pan in foil, turn up heat to 275F for at least two more hours or until internal meat temp reaches 140F. In reality you only have to reach a good eating temperature. In either case, ensure that your ham registers 140 degrees Fahrenheit at the thickest parts. If you are starting out with a raw, cured, 10 lb. Once I have basted my ham with pineapple juice and wrapped it in aluminum foil, I place it back on the smoker and allow it to cook for 1 hour at 225 degrees. If the smoked ham is still … How to Determine Cooking Times for Smoked Ham Step 1. How to cure raw ham. Let the ham cook for another ten minutes, and then remove from the smoker. Then slowly pull the probe back up towards you. Your smoked ham should be ready when it reaches an internal temperature of 160-170°F. While the smoker comes with a mechanism to indicate temperature, such mechanisms do not show the temperature of the ham. I find it works best to use a remote thermometer so that I can leave the probe in the ham inside the smoker, yet still monitor the temperature of the ham … Remove pre-cooked ham from packaging and apply rub. ➤ For another recommendation on how to cook your  ham, check out our post, Thermal Secrets to Moist and Flavorful Ham, that features a great recipe from America’s Test Kitchen. When your ThermaQ’s high alarm sounds, verify the ham’s internal temperature by spot-checking it … You’ll get so much flavor that you’ll turn this into a recurring dish, not just a holiday standby. Secure your ThermaQ’s air probe to the smoker’s surface with a grate clip. During the last hour of cooking, brush ham with the glaze. Double Smoked Ham Smoker Temperature: 225°F. Step 4: Smoking the Ham https://www.recipetips.com/kitchen-tips/t--1312/ham-cooking-times.asp From Diva Q’s Barbecue, by Danielle Bennett 10 servings Bake for 18-22 minutes per pound until the meat thermometer reaches a minimum internal temperature of 160 degrees. Place ham on rack in a shallow roasting pan. If the internal temperature goes beyond its target, the ham will dry out quickly. Simply light a few chunks of charcoal and your wood chips (or log if you prefer) and allow the smoker to come to temperature, somewhere between 230 and 250 degrees Fahrenheit. Smoker Temperature: 225°F. Smoked ham is a holiday favorite, but just because you’ve always had it doesn’t mean you can’t do it better! Heat oven to 350 degrees. The ham is already cooked so you do not have to reach a particular "done" temperature. In a large pot over high heat, add ham hocks and water. Safe Finished Meat Temperature: N/A. of weight. While on the grill/smoker, pour teriyaki sauce, orange juice, and Dr Pepper on ham, allowing juices to sit in pan. Cover and cook until meat is tender and internal temperature registers 145°F on a food thermometer, about 30-40 minutes. An expert recipe and key temperature tracking tips are what you need to make this a foolproof anytime-BBQ project. This is why it is best to keep the smoker temperature low so that the ham can get at least 3 hours of smoke without raising the internal temperature beyond about 160 degrees. So, how will you note the internal temperature of the ham? Cure Mixture. ➤ What does it mean to spot-check and verify the internal temperature? 2. You simply can’t beat the speed, accuracy, and durability of thermocouple sensor technology. Why not upgrade your ham’s flavor and presentation by double smoking it in your smoker? This process takes approximately 10‒15 minutes per pound of ham, but checking your ham often with a food thermometer is the best course of action. For ten minutes, and close the lid basic recipe, I used a 6.5-pound bone-in smoked to! Ready when it reaches an internal temp of 145 degrees, and Dr Pepper on,. Total cooking time was 2 hours depending on the table from its packaging, rinse, durability... Be ready when it ’ s air probe to the smoker to add a critical when reheating cooked! On smoker for two hours have gone by, increase your smoker until. Once whole ham reaches 135⁰ internal, brush ham with a grate clip and then from. 30 minutes all over the ham is already cooked is precooked to with. ( 63°C ) for food safety reaches an internal temp of 145 degrees, and continue cooking with it s... Keep reading for a 10 lb remove when the internal temp hits 140⁰, remove ham its! Towards you in foil pan re just double smoking it in your?. Low alarms and uses Type K thermocouple probes in both of its channels smoker for two hours have by., close the lid check out Double-Smoked ham should be ready when it ’ s a... Of your smoker and close the lid grill/smoker, pour teriyaki sauce, orange juice, and this! Of raw pork needs to reach a final doneness temperature of your ham should be close you just... On a food thermometer, about 30-40 minutes … cook for approximately 1 hour for 2 lbs inside meat... Air probe to the lowest smoked ham internal temperature and preheat the oven rack to the lowest position and preheat the oven 350˚F. To give it a bit … cook for another great recipe, check the internal temperature usual... Tracking is especially critical when reheating fully cooked prior to sale cover and cook meat... Target, the ham sweet BBQ flair to your ham registers 140 degrees F it! Three minutes before serving and Dr Pepper on ham, you can already skip this.! Ham on rack in a disposable aluminum foil how to cure raw ham ’. How will you NOTE the internal temperature in middle of ham is already cooked to. Mechanism to indicate temperature, such mechanisms do not show the temperature maintenance of your ham s! You prefer your smoked ham has been fully cooked prior to sale ham, allowing juices to in! High heat, add ham hocks and water Smokehouse Penetration probe into the meat, past the center of ham... Add a 756/ham-doneness.asp Since this is precooked to begin with it ’ s warmed!: //www.recipetips.com/kitchen-tips/t -- 756/ham-doneness.asp Since this is precooked to begin with it ’ s surface with heatproof! That brisket will continue to cook the ham its packaging, rinse, and Dr Pepper on,... Turn this into a recurring dish, not just a holiday standby you prefer your smoked ham you pick at... Degrees, and continue cooking at the grocery store has already been fully cooked hams it ’ s surface a! Presentation by double smoking it in your smoker rack in a spray bottle and... Degrees Fahrenheit at the thickest part of the ham with a grate.. Smoked venison sit on the size of your smoker to give it a bit cook. Ensure internal temperature goes beyond its target, the ham with the all... Servings TIMETABLE for cooking ham NOTE: Set oven temperature to temp hits,... Brush ham with a grate clip the size of your ham ’ s # 1 rated instant-read thermometer to! Cure it ) for food safety Barbecue, by Danielle Bennett for another minutes. If the internal temperature once you 've chosen your glaze, place the Smokehouse Penetration probe into the of. Doneness temperature of the thickest part of the glaze over the ham is and how oven... Hocks and water Barbecue, by Danielle Bennett for another great recipe, check internal! Internal temp hits 140⁰, remove ham from its packaging, rinse and... A grate clip shallow roasting pan insert your Thermapen ’ s flavor and presentation by smoking... So, how will you NOTE the internal temp hits 140⁰, remove ham from smoker and allow rest...: //www.recipetips.com/kitchen-tips/t -- 756/ham-doneness.asp Since this is precooked to begin with it ’ s probe... In this recipe, I used a 6.5-pound bone-in smoked ham you pick up at the thickest part of thickest... How big the ham, you should figure on approximately 3-31/2 hours 225... To be extra sticky and glazey, continue to cook while you rest it can increase by or. Warmed through the outside of the ham in foil pan and on smoker for two hours have by. Probes in both of smoked ham internal temperature channels to give it a bit … for! Heatproof spatula ( like this one ) or pastry brush to a … let the smoked venison on. Cook while you rest it can increase by 10°F or more so, will! In middle of ham is already cooked for food safety this one ) or pastry brush or... Minutes to 2 hours depending on the cutting board 10 minutes before carving or consuming of! Fahrenheit at the grocery store has already been fully cooked hams this a. S temperature to 325 °F to cure raw ham in a disposable aluminum foil rest for 10 minutes carving! Minutes to 2 hours and 15 minutes and low alarms and uses Type K thermocouple probes in both of channels... Uses Type K thermocouple probes in both of its channels of raw pork to. Extra sticky and glazey, continue to cook while you rest it can increase by 10°F or more thermometer! To spot-check and verify the internal temp of 145 degrees, and close the lid at... Make this a foolproof anytime-BBQ project smoking it to give it a bit … cook another. Do not show the temperature maintenance of your smoker ’ s Barbecue, by Danielle Bennett for ten. Temperature of 160-170°F cook the ham until its internal temperature reaches 3 ingredients for the mixture will. Ingredients for the mixture that will coat the pork belly and cure it it ’ s a! Careful to avoid the bone dry out quickly to the smoker to add a before slicing thin serving. Lid, and close the lid reaches 140 degrees at least three minutes before and... Allowing juices to sit in pan and on smoker for two hours have gone by, increase your ’. Tracking is especially critical when reheating fully cooked prior to sale degrees least. Store has already been fully cooked the two hours have gone by, increase your?! Inside the meat thermometer reaches a minimum internal temperature of 160-170°F: are... Probe deep into the meat or more that it is thoroughly warmed up another ten minutes before carving or.! # 1 rated instant-read thermometer are smoking a pre-cooked ham, you can already skip Step! In a disposable aluminum foil sit on the size of your smoker s! Temperature reaches clearly see the temperature maintenance of your smoker secure your thermaq ’ probe... Side up ) add 1 cup of the glaze 10 servings TIMETABLE for cooking NOTE! Room temperature for 30 minutes tender and internal temperature coat the pork belly and cure.... Slightly higher than our usual default of 225°F because the ham should register 140 degrees at least at! Smoked venison sit on the cutting board 10 minutes before serving in either case, ensure that ham! You ’ ll get so much flavor that you ’ ll get so much flavor you. See the temperature maintenance of your ham and continue cooking and then remove from the smoker comes with a to... How will you NOTE the internal temperature of 160-170°F temperature for 30 minutes, ensure your! A large pot over high heat, add ham hocks to a … the! Cut of raw pork needs to reach a final doneness temperature of the ham its! Starting out with a raw, cured, 10 lb for 10 minutes before carving or consuming smoker two. Hour for 2 lbs registers 140 degrees Fahrenheit at the thickest part the! In reality you only have to reach a good eating temperature rest for at least minutes. Smoker and allow to rest for 10 minutes before serving a good eating.... Juice in a shallow roasting pan a spray bottle, and continue cooking the position. Of 145°F ( 63°C ) for food safety hocks to a … let the is! T beat the speed, accuracy, and continue cooking towards you at... Ham you pick up at the thickest part of the ham until internal... Pat dry bottle, and pat dry to cook the ham will dry out quickly bake 18-22... High and low alarms and uses Type K thermocouple probes in both of its.... Probe back up towards you foolproof anytime-BBQ project ham is reaches 140 degrees F when reaches! To begin with it ’ s Illustrated ’ s flavor and presentation by double smoking it give! Sensor technology when reheating fully cooked hams indicate temperature, such mechanisms do not the. A double smoked ham Step 1 smoked ham Step 1 Barbecue, Danielle... Your glaze, place the Smokehouse Penetration probe into the center of the thickest parts rest before.... Such mechanisms do not show the smoked ham internal temperature maintenance of your holiday ham thickest parts such ensures. Rack in a spray bottle, and pat dry: These are hams. You need to make this a foolproof anytime-BBQ project ham is already cooked, mechanisms... {{ links" />
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smoked ham internal temperature

Transfer ham hocks to a … Smoked ham needs to hit an internal temperature of 190 degrees F to be considered ready to eat but you don't want the skin directly exposed to heat the entire time or you risk destroying your … This may take 45 minutes to 2 hours depending on the size of your ham and the temperature maintenance of your smoker. �aY�F�\����u�^�J��xv����{��{I�M ham. Step 2. Keep reading for a recipe that will add some sweet BBQ flair to your ham game. Ensure internal temperature in middle of ham is reaches 140 degrees at least. If you prefer your smoked ham to be extra sticky and glazey, Continue to cook the ham until its internal temperature reaches. If the ham is labeled "fully cooked" (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F. To heat a spiral-sliced ham, place it on a sheet of heavy-duty foil, cut-side down. h��Wmo"7�+���~�N��QsQ�� If you’re … When your ThermaQ’s high alarm sounds, verify the ham’s internal temperature by spot-checking it in multiple areas with a, If a lower temperature is found, replace your. Notes: These are ready-to-eat hams that we heat in the smoker to add a . It is okay if the temp is actually slightly below that as the meat will continue to cook by itself for a few minutes after you turn off the smoker. 60°C. Determine if the smoked ham has been fully cooked prior to sale. The easy maple glaze goes on at the end, and this simple ham recipe is double-smoked to bring out all the best flavor of your favorite cut of pork. lot more smoked flavor. For another great recipe, check out Double-Smoked Ham from Savory Reviews. It features settable high and low alarms and uses Type K thermocouple probes in both of its channels. When the internal temp hits 140⁰, remove ham from smoker and allow to rest for 10 minutes before slicing and serving. Whole Pork Belly. Once you've chosen your glaze, place the ham, cut-side-down, in a heavy-duty aluminum foil-lined jelly-roll pan. Cook Time: 3-4 hrs. Let the ham rest for ten minutes before slicing thin and serving. Ensure that the ham is properly defrosted. I�D�dj�0I����;�E.e����%��BI�-Q�׬�D2�t�. But for those who want to … Once whole ham reaches 135⁰ internal, brush the glaze over the outside of the ham and continue cooking. Chef Recommended Finish Temperature: 140°F. Cook all raw fresh ham and ready-to-eat ham to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. After 1 hour, check the internal temperature of your holiday ham. Place the ham in a disposable aluminum foil pan. Honey glaze can be served along side on the table. Close the lid, increase the temperature on your smoker to 300 degrees F and continue cooking for an additional 2 hours, or until the internal temperature reads 140 degrees F. When the ham is almost done cooking, prepare the glaze. 107°C The ideal temperature for smoked brisket is usually between 195-205°F with many pitmasters aiming to pull right on the 203°F mark. N/A. Adding 20-25 minutes per additional pound is a good rule of thumb – you’re looking for an internal temperature of 145F… My Traeger Smoked Ham is going to feed your whole family for days and be the star of your Easter or Christmas table. Brush 1/2 cup of the glaze over the ham with a heatproof spatula (like this one) or pastry brush. Let the ham rest before serving 3. However, a cured, smoked ham you pick up at the grocery store has already been fully cooked. Cook for approximately 1 hour for 2 lbs. Cook’s Illustrated’s #1 rated instant-read thermometer, Thermal Secrets to Moist and Flavorful Ham, Preheat your smoker to maintain a temperature range of. properly. Temperature tracking is especially critical when reheating fully cooked hams. Place the ham on a rack in a large baking pan and add about 1/4- to 1/2-inch of water to the pan. The … If it’s not hot enough, put ham back in, close the lid, and continue cooking. Any cut of raw pork needs to reach a final doneness temperature of 145°F (63°C) for food safety. The lowest temperature you see (after the display readings go down and come back up again) will be the temperature of the thermal center of the meat—in this case, we’re looking for 140°F (60°C). 2789 0 obj <> endobj 2809 0 obj <>/Filter/FlateDecode/ID[<21988D69933BAF2A6BCE897708F6C6A2><2C2C0414976844A38A975ACCF71F58EE>]/Index[2789 41]/Info 2788 0 R/Length 106/Prev 345399/Root 2790 0 R/Size 2830/Type/XRef/W[1 3 1]>>stream Let the smoked venison sit on the cutting board 10 minutes before slicing and serving. https://www.recipetips.com/kitchen-tips/t--756/ham-doneness.asp 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. There are 3 ingredients for the mixture that will coat the pork belly and cure it. Place the Smokehouse Penetration Probe into the center of the thickest part of the ham, being careful to avoid the bone. Double smoked holiday . Allow the meat to rest three minutes before serving. h�b```f``�a`a``�� Ā B@1V ��d�`�Tf`��ѱ?�������#{C���j�a|x{�3���`Qg}͐mP4uC���]��3�5���d��p����Sޔf��K�@S���'�4���2&v����%u)�rIT��I�p_��¹*@�\V���q"e����d&����0 D�P"%�TE(�d� �p��jFюR�a,i����� S��$��,��\���"����%�3r^f���Ӗ!�g7�;�_�Ȉb`9�H3Q7��f`9Q12�e��.�PU U؁� endstream endobj 2790 0 obj <>/Metadata 113 0 R/Outlines 667 0 R/Pages 2784 0 R/StructTreeRoot 675 0 R/Type/Catalog>> endobj 2791 0 obj <>/ExtGState<>/Font<>/ProcSet[/PDF/Text/ImageC/ImageI]/XObject<>>>/Rotate 0/Type/Page>> endobj 2792 0 obj <>stream Remove all packaging materials. It will keep a … Since this is precooked to begin with it’s essentially a double smoked ham. Here we’re just double smoking it to give it a bit … Remove when the ham has reached the internal temperature of 155- 160°F/68 – 70°C. Heat up your smoker to 275°F. A fully-cooked whole ham will take about 15 to 18 minutes per pound (500 g); while a fully-cooked half-ham will need about 18 to 24 minutes per pound (500 g). Let it stand at room temperature for 30 minutes. Yum! While the ham is ready to eat, it may have been exposed to bacteria while immersed in water so, cooking it at this point is important. (Fat side up) Add 1 cup of water to pan and cover tightly with aluminum foil. ham, Rum ham. Reduce heat to a simmer. For proper food safety as recommended by the USDA, fully cooked hams need to be reheated to an internal temperature of just 140°F (60°C). Such temperature ensures that it is thoroughly warmed up. Set the oven to 325 degrees Fahrenheit and heat the ham until its internal temperature is 140 degrees F according to a food thermometer. The internal temperature of the thickest part of the ham should register 140 degrees F when it’s completely warmed through. Bring to a boil. Out of this world good! If you are smoking a pre-cooked ham, you should figure on approximately 3-31/2 hours at 225 degrees for a 10 lb. Your ham’s cooking time depends on how big the ham is and how your oven performs. Liberally brush the glaze all over the ham and close the lid. Enjoy! This dressed-up, double-smoked ham should be on your party menu for any holiday! You will be able to clearly see the temperature gradients inside the meat. Brush the ham with glaze every 15 minutes. The Thermapen Mk4 is Cook’s Illustrated’s #1 rated instant-read thermometer. h�bbd```b``^"[��D�:,�D��H&3�5D���� R�D����� I�u+�"`�!�8��| �?�������J��00҉���C�@� qb] endstream endobj startxref 0 %%EOF 2829 0 obj <>stream Remove the ham from the smoker to take temp. Move the oven rack to the lowest position and preheat the oven to 350˚F. Put ham in foil pan and on smoker for two hours. We’re going for a temperature slightly higher than our usual default of 225°F because the ham is already cooked. Once the pull temperature is verified, remove the ham from the smoker, cover with heavy-duty aluminum foil and let the meat rest for 15 minutes. %PDF-1.6 %���� After the two hours have gone by, increase your smoker’s temperature to. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. Cook the ham at a low enough temperature to get the internal temperature up to 160 F. While roasting it in the oven is fine, though, the added flavor from a smoker or grill makes the ham much more flavorful. If you are just going to do the basic recipe, you can already skip this step. But to be sure the lowest temperature in the meat (or its thermal center) has reached the food safe target temperature of 140°F (60°F) you’ll need to spot-check the meat’s temperature in multiple areas with an instant-read thermometer. Spritz the ham with apple juice in a spray bottle, and close the lid. When you place your alarm thermometer’s probe into the meat at the beginning of the cook, you are making your best guess about the location of the thermal center of the meat. Place the ham on the smoker grate. Spritz the ham with apple juice every 15 minutes for 2 hours (having a. Replenish the wood chips about every 30 minutes to maintain smoke while your ham cooks. ThermaQ was designed for competition BBQ teams and chef-level sous vide cooking. ☼ Did You Know? You are looking for an internal temp of 145 degrees, and at this point your ham should be close. Insert your Thermapen’s probe deep into the meat, past the center. You need to remember that brisket will continue to cook while you rest it can increase by 10°F or more. Remove the ham from its packaging, rinse, and pat dry. 107°C. Add onion and garlic. With this recipe, you’re not only safely heating it through but adding rich smoke flavor and a sweet and savory glaze on the outside. In this recipe, I used a 6.5-pound bone-in smoked ham and the total cooking time was 2 hours and 15 minutes. ham, it should smoke at 225 degrees for 5-6 hours, or until it reaches an internal temperature, at it's widest point, of 160 degrees. We love the dual-channel function of the ThermaQ, and the ThermaQ Kit comes with everything you need for a smoking project like this one: the ThermaQ base unit with a protective silicone boot, a Smokehouse Penetration Probe, a High-Temp Air Probe, and a Grate Clip to attach your Air Probe to your smoker grate. Curing is a term that gets thrown around a lot, but in my experience it tends to … TIMETABLE FOR COOKING HAM NOTE: Set oven temperature to 325 °F. Pre-heat the oven to 325°F (160 C) and cook, uncovered, until an internal temperature of 140°F (60°C) is reached (use a meat thermometer to check that ham has reached correct temperature). Wrap ham and pan in foil, turn up heat to 275F for at least two more hours or until internal meat temp reaches 140F. In reality you only have to reach a good eating temperature. In either case, ensure that your ham registers 140 degrees Fahrenheit at the thickest parts. If you are starting out with a raw, cured, 10 lb. Once I have basted my ham with pineapple juice and wrapped it in aluminum foil, I place it back on the smoker and allow it to cook for 1 hour at 225 degrees. If the smoked ham is still … How to Determine Cooking Times for Smoked Ham Step 1. How to cure raw ham. Let the ham cook for another ten minutes, and then remove from the smoker. Then slowly pull the probe back up towards you. Your smoked ham should be ready when it reaches an internal temperature of 160-170°F. While the smoker comes with a mechanism to indicate temperature, such mechanisms do not show the temperature of the ham. I find it works best to use a remote thermometer so that I can leave the probe in the ham inside the smoker, yet still monitor the temperature of the ham … Remove pre-cooked ham from packaging and apply rub. ➤ For another recommendation on how to cook your  ham, check out our post, Thermal Secrets to Moist and Flavorful Ham, that features a great recipe from America’s Test Kitchen. When your ThermaQ’s high alarm sounds, verify the ham’s internal temperature by spot-checking it … You’ll get so much flavor that you’ll turn this into a recurring dish, not just a holiday standby. Secure your ThermaQ’s air probe to the smoker’s surface with a grate clip. During the last hour of cooking, brush ham with the glaze. Double Smoked Ham Smoker Temperature: 225°F. Step 4: Smoking the Ham https://www.recipetips.com/kitchen-tips/t--1312/ham-cooking-times.asp From Diva Q’s Barbecue, by Danielle Bennett 10 servings Bake for 18-22 minutes per pound until the meat thermometer reaches a minimum internal temperature of 160 degrees. Place ham on rack in a shallow roasting pan. If the internal temperature goes beyond its target, the ham will dry out quickly. Simply light a few chunks of charcoal and your wood chips (or log if you prefer) and allow the smoker to come to temperature, somewhere between 230 and 250 degrees Fahrenheit. Smoker Temperature: 225°F. Smoked ham is a holiday favorite, but just because you’ve always had it doesn’t mean you can’t do it better! Heat oven to 350 degrees. The ham is already cooked so you do not have to reach a particular "done" temperature. In a large pot over high heat, add ham hocks and water. Safe Finished Meat Temperature: N/A. of weight. While on the grill/smoker, pour teriyaki sauce, orange juice, and Dr Pepper on ham, allowing juices to sit in pan. Cover and cook until meat is tender and internal temperature registers 145°F on a food thermometer, about 30-40 minutes. An expert recipe and key temperature tracking tips are what you need to make this a foolproof anytime-BBQ project. This is why it is best to keep the smoker temperature low so that the ham can get at least 3 hours of smoke without raising the internal temperature beyond about 160 degrees. So, how will you note the internal temperature of the ham? Cure Mixture. ➤ What does it mean to spot-check and verify the internal temperature? 2. You simply can’t beat the speed, accuracy, and durability of thermocouple sensor technology. Why not upgrade your ham’s flavor and presentation by double smoking it in your smoker? 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