how to smoke a ham on a gas grill

Took 7 hours for this 9.6 lb Ready to Cook Ham to reach an IT of 160ºF. Put it on a plate (or better yet a rack) and let it dry (pellicule) overnight in the fridge. The gaps around the lid allows heat and smoke to easily escape. These will heat and release the smoke vapor and add flavor to our ham. 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. I love this ham. A large ham could take 5 or more hours, a small piece of ham only an hour. This technique is the two-zone cooking set up. Add your foil-wrapped chips to the BBQ. Cover the lid and turn the heat (only one burner) down to low. 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”. 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. Thanks John,It was the best ham tasted by many,now for a recipe on smoked brisket. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker’s coals. Refrigerate until you need it. 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. Open the gas grill and use protective gloves and either pliers or custom grate removal handles to lift the grate off the grill. In general, it is needed 15-20 minutes per 1 pound of meat. Smoking on a gas grill really boils down to taking a few basic steps: prepping the wood, preparing the meat, setting up the grill for indirect grilling, and smoking the meat. Take your ham out of the brine, rinse it, and dry it off well with some paper towels. 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. John D Lee (author) on December 09, 2009: Hi Pete, let us know how your ham turns out! Follow us on Quora for our content contributions. This ham is a showstopper, with a crisped crust, melted pork fat, and sweet maple-brown sugar glaze. Today’s hams now come with a variety of labels so let’s cut to the chase to ensure you know what some of them mean. This does not take into account preheating the pellet grill and resting the ham for 15 minutes loosely under a foil tent. Knife cuts measuring ¼ inch in depth are produced first vertically and then horizontally, leaving about 1-inch spacing between cuts. Do not do the flat side of the ham and do not allow the sugars to burn. Once the three sides are done, remove to a cutting board and slice. And just as there are different types of grills, there are two basic methods for ham on the grill. Choose your wood — or blend of woods — and soak them for optimal results. Poke several holes on the top and bottom of the foil pouch with a fork. Take readings regularly, and take the ham off the heat once it has reached 155 degrees at its deepest internal point. 6. All that’s left now is to put your ham on the smoker. Plan on smoking a Russian boar hind this weekend, it's going in the brine soon. Set up your coals in a parallel configuration. Cut the rind of the ham in a 1 inch diamond pattern, cutting about 1/4 inch deep. Once trimmed and scored, it’s time to prepare the gas grill. No matter what ham you select, you’ll need a glaze to bring greatness to the meat. Gas grills are not designed to smoke meat. Cook for an additional 30 minutes, and then brush with glaze again. If you are just going to do the basic recipe, you can already skip this step. These holes allow smoke to escape the pouch and flavor the meat during grilling. What you need is an instant-read thermometer. Gas Grills ; Parts & Support. The best part of all is that it's easy! Let cook until the thermometer registers 130°F. Place the foil-wrapped ham back on the cold side of the grill and insert a meat thermometer in the meat at least 1-inch away from the bone if you have a bone-in cut of ham. Do not do the flat side of the ham and do not allow the sugars to burn. Your thoughts on using Morton Tender Quick to brine a ham???? After removal from the foil, there is one final step before serving. Put the ham pan on the unlit side of the grill and shut the lid. Add fresh coals to the charcoal grill periodically and use the vents to maintain a grill temperature of about 300 to 350 degrees Fahrenheit. 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. The skin requires just a bit of crisping which will be done on the hot side of the grill. Put it on a plate (or better yet a rack) and let it dry (pellicule) overnight in the fridge. When the charcoal seems ready enough, place the pre-soaked and mixed wood chunks together with the charcoal to have it smoldered. Prepare your grill for cooking with indirect heat. How to cure raw ham. The total cook time required depends on the precise heat of the BBQ and on the size of the ham. Spray the grill with cooking spray or oil, then place the ham on the grates, preferably in an area with indirect heat. Also called double smoked ham, I find that its smoky flavor becomes enhanced when it is placed on a grill. Meanwhile, make the glaze by combining the remaining 2 tablespoons of orange juice with the brown sugar, bourbon, butter and mustard in a small saucepan. You need to check the fresh ham every couple of hours and spray some apple juice or cider on it. If you have two burner heads, turn one side off completely. This hub has my creative smokin' juices going. After 30 minutes, take two long sheets of heavy-duty foil and place the ham on the foil. I've never tried to smoke a ham. A Trinidadian Holiday Classic That Will Make Your New Years Soiree Sing, Cook with Me: Spicy Green Beans with Ground Pork, 20 Programming Jokes You Can Understand Even if You Are Not a Programmer, Make Passive Income Programming — 5 Incomes for Software Developers, Decimation — The Cruelest Punishment in the Roman Army, The manipulative behaviors you’re confusing with love, ½ teaspoon paprika, preferably Spanish-style. That means, trim to within a 1/4 inch. 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. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. Grant, M.S., Lead Wood Specialist, Member- American and Canadian Culinary Federations, at SMOKINLICIOUS® GOURMET WOOD PRODUCTS. A 10 pound ham should take a total of about 4½ hours to smoke/cook. If you have a BBQ smoker, use as you otherwise would for the 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. Grill the ham until it's completely warm throughout. Smoke the neck bones until they've reached an internal temperature of 150 degrees F, adding a handful of wood chips a couple of different times throughout the process. Either way, you need to keep a close eye on the process. John D Lee is a chef and restauranteur living and working in Chiang Mai, Thailand. Place 2 single filet wood chunks from SmokinLicious® directly on the heat shield of the lit burner. Even a ham done on a gas grill is substantially improved. After you season and glaze it, the ham … There is nothing at all wrong with enjoying some home-cured ham unsmoked. Step 3 - … 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. Turn on the grill, with all the burners on high, and close the lid. The ham can at this point be eaten straight away or refrigerated for later slicing. Close the smoker and set to cook until the ham reaches 150 degrees F. which took ours approx. Woods that go well with ham include: Soak your wood chips in a bucket of water for at least half an hour, preferably longer. After the ham has come up to temperature, place ham directly onto the smoker grate, flat side down. This configuration provides long, steady heat for grill-roasting your ham. Now you must try Smoked ham on the gas grill! Smoked ham on the pellet grill is the way to go! After trimming, you’ll need to score the meat in the traditional checkerboard pattern. Do not do the flat side of … BBQ Ham Recipe - Smoke Fresh Ham Recipe on the BBQ. I love any type of smoked meat and will be trying this out soon. He's always loved to cook. We’ve already talked about how to smoke a ham, but today, it’s all about grilling! We both were reared on a farm, and our father used to cure hams, but we were not allowed to go near it. Can you add liquid smoke to this for more flavor...or does the meat get enough flavor from the smoking? On the still lit side, place your foil under the grill (or if you can remove half of the grill this makes things even easier) but on top of the lava rocks. Turn the grill to the SMOKE setting, or the lowest temperature before the smoke setting, and smoke the ham for 20-25 minutes. 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. Just about to begin my 1st ever smoke ham. bbqsmokersite from Winter Haven, Florida on April 14, 2011: Man, this looks awesome. 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. For my glaze you’ll need the following ingredients: In a medium bowl, combine the glaze ingredients and mix well. Consider basting the ham slices with more glaze as they grill or refrigerate leftover glaze in an airtight container for 2 to 3 days. Be sure to start smoking with a full tank of propane. 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. 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. Keep the BBQ temperature at around 250. You do not need much smoke since the meat has been smoked once already. May have to try it! Continue to baste and turn the ham every 20 to 30 minutes to add extra flavor while keeping the ham moist. Now, fold the foil around the ham sealing at the top. 4 hours. Parts, Warranty, & Manuals. Once the three sides are done, remove to a cutting … Every 15 minutes, brush the ham with glaze dripping that have collected in the bottom of the foil. Send me the pic of your ham if you want and I'll put it up on the page! You'll want to smoke your 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. How to Smoke on a Gas Grill. Place the pan directly on the bars over an unlit burner or two, preferably in a back corner. Cook another 15-20 minutes, or until the ham reaches at least 135°. Remove from the grill … Set the ham in the aluminum foil pan. Take your ham out of the brine, rinse it, and dry it off well with some paper towels. 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. 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. 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. The ham is placed on the cold half of the grill with the flat side of the ham on the grate. To start, you’ll need to trim the fat that is still present on the pre-smoked ham. Leave the other half of the burners off as that will be the cooking area for the ham. What is the recommended internal temperature for smoked ham? Place drained wood chips in a foil pan, cover with aluminum foil, and poke holes in the foil to allow the smoke to escape. For precooked hams, smoking in a gas grill over low heat for 15 minutes per pound using hickory in a smoker box will produce a flavorful ham, though the smoky taste and aroma will not be as rich as smoking an uncooked ham to completion. John D Lee (author) on December 10, 2009: Hi Pete...I'd love to see it. I’ve discussed the different types of ham and the fact that most sold in grocery stores are precooked and often smoked. Take your pre-made glaze and cover the ham with about half of the glaze mixture. 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. Fresh Ham is uncured and uncooked. 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