15 lb Honey Ham

[TentHunter]

With the Easter holiday around the corner, we decided to do a Honey Ham this year, so a trip to the butcher was in order.

They had this gorgeous looking fresh whole ham, a little bigger than I wanted, but what the heck... We'll take it!

This is a bone-in ham, so the thigh bone gets left in for the extra flavor, but removing the Hip Bone makes slicing easier.

Honey Ham Brine ingredients

IMPORTANT: NEVER add curing salt (including Morton Tender Quick) to hot or boiling water. Boiling kills Sodium Nitrite/Nitrate and it won't cure properly!

I like mixing the brine with cold filtered water in a stock pot - no boiling needed!

The whole ham was thoroughly injected then placed in a large brining bag with the brine and into the fridge for 5 days

Be back later this weekend...

 

[lkalice]

Hi, I am also doing a fresh ham (8#), it will be in the brine for 4 days. I did not inject the ham?? My question, how long should it smoke in the pellet grill, and at what temp? Should I put a pan of water in the grill ? Thanks

 

[Tatonka3A2]

Looking good!! I still don't know what are plans are for Easter.....

 

[Salmonsmoker]

Welcome to the forum Ikalice. Someone will be along shortly to answer your question.

 

[TentHunter]

Hi, I am also doing a fresh ham (8#), it will be in the brine for 4 days. I did not inject the ham?? My question, how long should it smoke in the pellet grill, and at what temp? Should I put a pan of water in the grill ? Thanks

First, welcome to the forum!

You may want to at least inject around the bones and/or thicker parts or it may not get cured thoroughly in 4 days.

In a pellet smoker, I usually do smoke mode for 2 - 4 hours before raising the pit temp to around 225° - 250° and cook to an internal temp of 145°. Then I raise the pit temp to around 275° - 300°, start glazing and cook to a final internal temp of 165°.

I usually use either a water pan underneath or a loaf pan with water off to the side, etc.

 

[lkalice]

Thanks for the advice. When I butchered, I cut the ham into three pieces, so it has about a 5" thick, with bone in middle. This is the middle piece of the three. So maybe I will be ok without the injection? If you still think I should, I will do it quick. it has been in brine 48hr so far.

If I smoke at 150 for 4 hours, then cook like you suggest at 225 until 155 will it have enough smoke?

Sorry for the repeat questions, this is the first fresh ham attempt for Family Easter dinner : )

 

[Scallywag]

I'm gonna be watching this..

 

[TentHunter]

When I butchered, I cut the ham into three pieces, so it has about a 5" thick, with bone in middle. So maybe I will be ok without the injection?

If it were me, I'd still inject at least the thicker areas; you still have time.

Even bacon, which isn't nearly as thick, requires a longer wet curing time for even penetration & equalization.

If it doesn't cure all the way through it's no big deal. The inside thicker parts will simply be more like a pork roast or will have a much lighter salt concentration which some people actually enjoy. My first hams were like that and still very delicious.

I journaled my first ham experiment here: http://www.pelletsmoking.com/pellet-smoking-com-lounge-9/curing-smoking-674/index2.html

If I smoke at 150 for 4 hours, then cook like you suggest at 225 until 155 will it have enough smoke?

Four hours should give a really nice smoke, but in a pellet grill I'd stick to Hot-smoking temps (165° - 185°) to be safe.

Sorry for the repeat questions, this is the first fresh ham attempt for Family Easter dinner : )

NO, ask away! Nobody minds at all. That's what makes this forum so great! I'm always learning new stuff from questions/answers posted here!

 

[TentHunter]

Update - Getting happy with some smoke...

This morning, my son loaded the MAK up about a 20 lb of a 60/40 mix of Apple & Black Walnut pellets.

We turned it on to smoke mode (about 170°), put the ham on then it was off to Church...

Getting some nice color after four hours of smoke. Added a water pan & bumped the pit temp up to 225°. Current internal temp is 95°.

Since we won't be eating 'till around 8 p.m. this evening, there's plenty of time to relax & let it ride to an internal temp of 160°-165°. At 145° I'll start glazing with a honey glaze.

We'll be back later!

 

[cowgirl]

Looks beautiful so far Cliff!!

 

[sparky]

it sure looks good.

 

[Deb]

what jeanie said! is it done yet? is it done yet

 

[TentHunter]

what jeanie said! is it done yet? is it done yet

It's getting awfully close which is a good thing... I AM HUNGRY!!!!!


Here's where we are...

When the ham reached 145° - I started glazing.

Since it's a Honey Ham, how about a glaze of Honey mixed with just a little Pineapple Juice.

The wife just called and is on her way home from work... OK time to add some homemade Cheddar & Cream Cheese Au Gratin Taters so they can catch a little smoke.

Almost done!

 

[Tatonka3A2]

EXCELLENT!!! I can't wait to see this all some together!

 

[TentHunter]

Ham Finale!

Threw on some asparagus.

Ham is Done!

Time to eat!

I think Rip & I were on the same wavelength since we cooked almost identical meals.

Happy Easter everyone!

 

[Deb]

Beautiful Cliff!

 

[Rip]

Looks great Cliff!