how to smoke a ham on a gas grill

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. 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. Your thoughts on using Morton Tender Quick to brine a ham???? If you have two burner heads, turn one side off completely. That means, trim to within a 1/4 inch. These will heat and release the smoke vapor and add flavor to our ham. The ham is placed on the cold half of the grill with the flat side of the ham on the grate. 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. Refrigerate until you need it. It's perfect for an autumn BBQ when the nights are just starting to get crisp and the idea of a big ole' ham on the table (scalloped potatoes, roasted beets and carrots) sounds like a real good transition from the BBQ of summer. curing bear hind@ shoulder in salt brine first done los of fish @ fowl. To start, you’ll need to trim the fat that is still present on the pre-smoked ham. Two ingredients are all you need for a flavorful, juicy, and tasty smoked ham to feed your crew. 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. The gaps around the lid allows heat and smoke to easily escape. Close the smoker and set to cook until the ham reaches 150 degrees F. which took ours approx. Prepare your grill for cooking with indirect heat. By Donna J. 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. When the charcoal seems ready enough, place the pre-soaked and mixed wood chunks together with the charcoal to have it smoldered. After 30 minutes, take two long sheets of heavy-duty foil and place the ham on the foil. This hub has my creative smokin' juices going. Let’s unpack the smoker and get grilling this Spring with a fresh, bone-in ham, smoked on a Weber Smokey Mountain Cooker Smoker! In general, it is needed 15-20 minutes per 1 pound of meat. While the food will still be very good, it won’t be the same as food cooked on a smoker. Poke several holes on the top and bottom of the foil pouch with a fork. My sis and I are going to try this. Add fresh coals to the charcoal grill periodically and use the vents to maintain a grill temperature of about 300 to 350 degrees Fahrenheit. Light the burners on one side of the grill and set to medium-high heat. 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. Now you must try Smoked ham on the gas grill! Looks relatively easy. Wondering if liquid smoke will help. John D Lee (author) on December 09, 2009: Hi Pete, let us know how your ham turns out! This will be my first of many batches if it turns out as good as I read here. (A single bag of BBQ wood chips will be plenty to smoke a whole ham.). Remember to fill the water or place a pan of water on the rack to keep the ham moist. Open the gas grill and use protective gloves and either pliers or custom grate removal handles to lift the grate off the grill. Leave the other half of the burners off as that will be the cooking area for the ham. 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. Take readings regularly, and take the ham off the heat once it has reached 155 degrees at its deepest internal point. Don’t let this stop you from doing your own smoking. How to cure raw ham. For my glaze you’ll need the following ingredients: In a medium bowl, combine the glaze ingredients and mix well. 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. The total cook time required depends on the precise heat of the BBQ and on the size of the ham. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. Turn on the grill, with all the burners on high, and close the lid. Put the ham pan on the unlit side of the grill and shut the lid. 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. Take your ham out of the brine, rinse it, and dry it off well with some paper towels. Keep the BBQ temperature at around 250. thank you for the easy to follow diretions. We both were reared on a farm, and our father used to cure hams, but we were not allowed to go near it. Cook for an additional 30 minutes, and then brush with glaze again. I will be smoking them next weekend. I've never tried to smoke a ham. Grant, M.S., Lead Wood Specialist, Member- American and Canadian Culinary Federations, at SMOKINLICIOUS® GOURMET WOOD PRODUCTS. If you think that ham is delicious, wait until you try grilled ham. And just as there are different types of grills, there are two basic methods for ham on the grill. I love this ham. Close the lid and cook the fresh ham for about 20 minutes per pound. 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. How to Smoke on a Gas Grill. Thanks for the information. Place the pan directly on the bars over an unlit burner or two, preferably in a back corner. This does not take into account preheating the pellet grill and resting the ham for 15 minutes loosely under a foil tent. Gas Grills ; Parts & Support. I’ve discussed the different types of ham and the fact that most sold in grocery stores are precooked and often smoked. These holes allow smoke to escape the pouch and flavor the meat during grilling. No matter what ham you select, you’ll need a glaze to bring greatness to the meat. 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. Take your ham out of the brine, rinse it, and dry it off well with some paper towels. I shot three wild hogs yesterday, cleaned them up, vacuum packed the ribs, loin, and shoulders and now I am starting the cure of 6 hams. Took 7 hours for this 9.6 lb Ready to Cook Ham to reach an IT of 160ºF. Turn the grill to the SMOKE setting, or the lowest temperature before the smoke setting, and smoke the ham for 20-25 minutes. Do not do the flat side of the ham and do not allow the sugars to burn. Grilling Inspiration Pecan Smoked Fresh Ham With Maple Glaze On The WSM. Use this method on my pinic ham,it is smoken right now and looking good. Dip the basting brush in glaze and brush the other side of the ham. Woods that go well with ham include: Soak your wood chips in a bucket of water for at least half an hour, preferably longer. So, we both decided to try your method. If you don’t know how to cure meat at home, follow these very easy instructions on home curing or brining an American ham. Plus, I’ll give you a ham glaze recipe that will make you forever throw away a prepackaged glaze. You'll want to smoke your ham … This drying step will help the smoke adhere to the meat. 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. Now, fold the foil around the ham sealing at the top. John D Lee is a chef and restauranteur living and working in Chiang Mai, Thailand. This technique is the two-zone cooking set up. What you need is an instant-read thermometer. There is nothing at all wrong with enjoying some home-cured ham unsmoked. Set the ham in the aluminum foil pan. Grill for one hour. Remove from the 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. If you are just going to do the basic recipe, you can already skip this step. Cover the lid and turn the heat (only one burner) down to low. 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. Score the ham: One hour before cooking, remove the ham from its wrapper and pat dry with paper towels. However, if all you have is a gas grill, don’t think that delicious barbecue is out of reach. After the ham has come up to temperature, place ham directly onto the smoker grate, flat side down. What is the recommended internal temperature for smoked ham? The ham can at this point be eaten straight away or refrigerated for later slicing. Cook another 15-20 minutes, or until the ham reaches at least 135°. You need to try this recipe out! I love any type of smoked meat and will be trying this out soon. Gas grills are not designed to smoke meat. 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. 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. This ham is a showstopper, with a crisped crust, melted pork fat, and sweet maple-brown sugar glaze. Took the Ham out of the refrigerator 30 minutes before smoking/cooking. 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. After removal from the foil, there is one final step before serving. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker’s coals. Consider basting the ham slices with more glaze as they grill or refrigerate leftover glaze in an airtight container for 2 to 3 days. Every 15 minutes, brush the ham with glaze dripping that have collected in the bottom of the foil. Choose your wood — or blend of woods — and soak them for optimal results. 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. 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”. If you have a BBQ smoker, use as you otherwise would for the ham. All that’s left now is to put your ham on the smoker. Step 3 - … Put the cooking grates in place. Even at the higher temperature of 250ºF the MAK 2 Star does provide ample Hickory smoke infused flavor. Take your pre-made glaze and cover the ham with about half of the glaze mixture. 4 hours. 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