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. Double smoked holiday . 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. Determine if the smoked ham has been fully cooked prior to sale. Cover and cook until meat is tender and internal temperature registers 145°F on a food thermometer, about 30-40 minutes. Secure your ThermaQ’s air probe to the smoker’s surface with a grate clip. While the smoker comes with a mechanism to indicate temperature, such mechanisms do not show the temperature of the ham. So, how will you note the internal temperature of the ham? Heat up your smoker to 275°F. You are looking for an internal temp of 145 degrees, and at this point your ham should be close. 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. Here we’re just double smoking it to give it a bit … Then slowly pull the probe back up towards you. 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). Step 2. Smoked ham is a holiday favorite, but just because you’ve always had it doesn’t mean you can’t do it better! 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). In a large pot over high heat, add ham hocks and water. Such temperature ensures that it is thoroughly warmed up. 3. 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 … ham. �aY�F�\����u�^�J��xv����{��{I�M How to Determine Cooking Times for Smoked Ham Step 1. 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. 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. I�D�dj�0I����;�E.e����%��BI�-Q�׬�D2�t�. Ensure that the ham is properly defrosted. 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. Add onion and garlic. You need to remember that brisket will continue to cook while you rest it can increase by 10°F or more. 60°C. Bake for 18-22 minutes per pound until the meat thermometer reaches a minimum internal temperature of 160 degrees. Brush the ham with glaze every 15 minutes. If the internal temperature goes beyond its target, the ham will dry out quickly. It features settable high and low alarms and uses Type K thermocouple probes in both of its channels. Once whole ham reaches 135⁰ internal, brush the glaze over the outside of the ham and continue cooking. After 1 hour, check the internal temperature of your holiday ham. We’re going for a temperature slightly higher than our usual default of 225°F because the ham is already cooked. 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. 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 … N/A. 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. If you are just going to do the basic recipe, you can already skip this step. Place the Smokehouse Penetration Probe into the center of the thickest part of the ham, being careful to avoid the bone. You simply can’t beat the speed, accuracy, and durability of thermocouple sensor technology. Whole Pork Belly. The … While on the grill/smoker, pour teriyaki sauce, orange juice, and Dr Pepper on ham, allowing juices to sit in pan. Remove the ham from the smoker to take temp. (Fat side up) Add 1 cup of water to pan and cover tightly with aluminum foil. 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. 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. Let the ham rest before serving ☼ Did You Know? Cook Time: 3-4 hrs. Safe Finished Meat Temperature: N/A. 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 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. https://www.recipetips.com/kitchen-tips/t--756/ham-doneness.asp Double Smoked Ham Smoker Temperature: 225°F. 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. 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. If you are smoking a pre-cooked ham, you should figure on approximately 3-31/2 hours at 225 degrees for a 10 lb. 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