Remove when the ham has reached the internal temperature of 155- 160°F/68 – 70°C. Determine if the smoked ham has been fully cooked prior to sale. Liberally brush the glaze all over the ham and close the lid. After 1 hour, check the internal temperature of your holiday ham. Adding 20-25 minutes per additional pound is a good rule of thumb – you’re looking for an internal temperature of 145F… 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 … 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. 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. 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. ham. After the two hours have gone by, increase your smoker’s temperature to. Your smoked ham should be ready when it reaches an internal temperature of 160-170°F. Curing is a term that gets thrown around a lot, but in my experience it tends to … 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 … https://www.recipetips.com/kitchen-tips/t--756/ham-doneness.asp Keep reading for a recipe that will add some sweet BBQ flair to your ham game. Double Smoked Ham Smoker Temperature: 225°F. Brush the ham with glaze every 15 minutes. Let the ham rest for ten minutes before slicing thin and serving. It features settable high and low alarms and uses Type K thermocouple probes in both of its channels. In this recipe, I used a 6.5-pound bone-in smoked ham and the total cooking time was 2 hours and 15 minutes. ThermaQ was designed for competition BBQ teams and chef-level sous vide cooking. 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. Remove all packaging materials. 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. While the smoker comes with a mechanism to indicate temperature, such mechanisms do not show the temperature of the ham. (Fat side up) Add 1 cup of water to pan and cover tightly with aluminum foil. 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. Bake for 18-22 minutes per pound until the meat thermometer reaches a minimum internal temperature of 160 degrees. 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. of weight. N/A. Here we’re just double smoking it to give it a bit … 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. 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. Add onion and garlic. 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. Secure your ThermaQ’s air probe to the smoker’s surface with a grate clip. Place the ham in a disposable aluminum foil pan. ➤ What does it mean to spot-check and verify the internal temperature? There are 3 ingredients for the mixture that will coat the pork belly and cure it. 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. Chef Recommended Finish Temperature: 140°F. ham, Rum ham. If you are starting out with a raw, cured, 10 lb. 60°C. Remove the ham from the smoker to take temp. In either case, ensure that your ham registers 140 degrees Fahrenheit at the thickest parts. If you prefer your smoked ham to be extra sticky and glazey, Continue to cook the ham until its internal temperature reaches. An expert recipe and key temperature tracking tips are what you need to make this a foolproof anytime-BBQ project. 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 You simply can’t beat the speed, accuracy, and durability of thermocouple sensor technology. The Thermapen Mk4 is Cook’s Illustrated’s #1 rated instant-read thermometer. Why not upgrade your ham’s flavor and presentation by double smoking it in your smoker? Move the oven rack to the lowest position and preheat the oven to 350˚F. Place the ham on the smoker grate. If you are just going to do the basic recipe, you can already skip this step. Let the ham cook for another ten minutes, and then remove from the smoker. Cook for approximately 1 hour for 2 lbs. How to cure raw ham. Cure Mixture. However, a cured, smoked ham you pick up at the grocery store has already been fully cooked. 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). Temperature tracking is especially critical when reheating fully cooked hams. 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. If you’re … lot more smoked flavor. Once you've chosen your glaze, place the ham, cut-side-down, in a heavy-duty aluminum foil-lined jelly-roll pan. ☼ Did You Know? Your ham’s cooking time depends on how big the ham is and how your oven performs. Let the ham rest before serving 3. Remove pre-cooked ham from packaging and apply rub. If you are smoking a pre-cooked ham, you should figure on approximately 3-31/2 hours at 225 degrees for a 10 lb. Ensure internal temperature in middle of ham is reaches 140 degrees at least. 107°C. But for those who want to … properly. Cook Time: 3-4 hrs. You’ll get so much flavor that you’ll turn this into a recurring dish, not just a holiday standby. 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 Transfer ham hocks to a … TIMETABLE FOR COOKING HAM NOTE: Set oven temperature to 325 °F. Step 2. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. Enjoy! Allow the meat to rest three minutes before serving. How to Determine Cooking Times for Smoked Ham Step 1. Place ham on rack in a shallow roasting pan. I�D�dj�0I����;�E.e����%��BI�-Q�׬�D2�t�. 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