Smoked Fresh Ham Recipe - How to Smoke Ham on the BBQ
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- BBQ Ham Recipe - Smoke Fresh Ham Recipe on the BBQ. You need to try this recipe out! This was cooked on the Napoleon Kettle Grill take a look here - amzn.to/1Kz4EKi - TO SEE OUR BBQ ACCESSORY GUIDE CLICK HERE: bit.ly/BBQacces...
In this video we will be taking our cured fresh ham and smoking it on the bbq with a honey mustard glaze. It will take about 5-6 hours to cook depending on how big your Ham is.
This is a cured ham that we did ourselves at home. See how we did it here ---- • How to Cure a Ham - Ho...
Buy you curing salts here ----- amzn.to/1VwJl4l
Or in the Comox Valley Here ---- www.thebutchers...
or Here
First we started by placing the cured pork leg into a roasting pan with 2 cups of water below. Next we poured 1 cup of apple juice over the top of the meat to add a little extra flavour.
with your grill set up for indirect you will begin to smoke the fresh ham at 300 degrees for 2 hours with your favourite wood. we used applewood.
After 2 hours you will increase the grill temp to 325 and begin to apply your honey mustard glaze. You will apply it every 45 minutes until the ham reaches 150 degrees internal tempreture. Next remove from heat and let rest 30 minutes. Lastly, Slice, serve, enjoy.
****Items used in this cook****
Napoleon Charcoal Grill
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Napoleon Cooking Utensils
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Thermoworks Thermopen MK4
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Applewood for smoking
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Kingsford Charcoal
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*** Video Gear Used ***
Canon S120
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Gorillapod
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amzn.to/1RZsB0n (Canada)
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About this video:
In this video you will learn how to smoke fresh ham on the BBQ. This fresh ham recipe will be smoked on the bbq and provide incredible flavour that you will love. You can adapt this smoked Fresh Ham Recipe for the size of cured pork leg that you have so cooking times may be slightly different. This smoked fresh ham will be a favourite for holidays such as Easter, Christmas, New Years or just for fun. Enjoy.
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This video is better then most that ive seen. It gets straight to the point, tells me the ingredients, is concise and easy to understand. Thanks. Trying to smoke a ham for dinner tonight and this really helped.
I tried your cure and smoked fresh ham recipe for Thanksgiving and it turned out amazing. I got several compliments that it was the best ham they had ever had and I agree. Thanks for sharing.
So glad you enjoyed this recipe! Maybe you just started a new tradition..
I hope you keep making these videos, they're so enjoyable to watch!
+alex dinwiddie thanks for the feedback, also you are in luck. We have a long list of new videos we will be creating this year! Anything you want to see us create?
Ah! I can smell it from here.... Yummy!
Haha. Yum
It looked great, gonna try it this week.
Timely video with Easter right around the corner. Ham looked great Jabin - Nice cook!
Yeah this is a great easter video for sure. We cured it at home (different video) using a hack we found out from our local butcher. super easy and tastes great.
so simple, looked fantastic brother
Thanks man. It turned out really good.
NEW BBQ Smoked Ham Video! You are going to love this one!
Postal Barbecue
trying this as we speak for TG tonight.... looks amazing....
How did it go for you?
came out really good.... was a little to sweet for me, but still delicious ....
Looking to marinate mine but I still dropped a like for your hard work. Looks delicious.
Great cook from cure to slicing.
I kinda want some ham now.
+The Backyard BBQ Show - BBQFOOD4U the best thing about this recipe is that you get leftovers that taste like bacon when sliced thin and fried..
looks wonderful can't wait to try this on my own smoker!!
Yeah this is really good. Did you check out the curing video that goes along with it?
yes I did see that one also
great, have fun with it.
thanks looks wicked
got two on my big joe now
and another 4 to do tomorrow
YES!!! Sounds like a great feast! Tag me in a photo on IG when they are done. @postalbarbecue. Merry Christmas!
That is a beautiful ham...
Thanks. Hope you give it a try.
Looks good, will try
Awesome glaze. I added a little crown royal reserve to make it a whiskey glaze.
Best tasting ham ever.
+Dave Postal I am glad you got to taste it! want me to make it again this weekend?
Postal Barbecue yes...yes he does
Good job
Mmm mmm mmm . Feed me now! Great video dude thank.
haha... glad you loved the video! Have you seen the whole series for this one? We started with how to cure the ham at home. So good to do it all yourself.
Awesome job and awesome ham great video
Thanks Stefan. Cheers.
Happy Thanksgiving
Same to you 🙌🙌
Thanks Jabin, did exactly as you told and tasted delicious!! Even looked the same👍🏻👍🏻 Next try, the crispy grilled wings for New Years eve. Can’t wait!
Was this a raw, fresh ham?
Brilliant video made me hungry so I'm gonna cook this for Christmas. thank you big sub from me.
Awesome!! This was such a tasty Ham. Glad you're going to give this a try! Also, it's great to see you join the PBQ Community! Let me know if there are any recipe ideas you might like to see!
We are too!!
How long do you smoke it after the initial 2 hours at 300, you said glaze every 45 min ? Or do you just do that until you reach the internal temp of 150-155 ?
Please why does every one post in F° when most of the world is C° out side the us especial when you are from Canada.
Keep up the good work
Wow nice video
Thanks bud.
Do you check the internal temperature of the ham before increasing the heat?
It would have been great if he said what internal temperature when he glazed for the fact not all hams weigh the same ... Glazing to early will cause it to blacken. Other temperature would have been nice too.
Nice job turned out perfect. I subscribed to check out more recipes 🇨🇦🍻🥓
Yeah buddy! 🇨🇦
I have the same bbq. Fanfastic quality and taller than a weber
yeah man, we love ours! Not as many people have this grill, but the ones who do say it's awesome! We should start a club ;) Any bbq video ideas that you might want to see use cook up?
It would be helpful if you had added your honey mustard glaze recipe in your description.
That looks delicious! That's going to be on my thanksgiving table
Yeah it is! I hope you enjoy it, and Happy Thanksgiving to you.
So I did make your ham recipe on thanksgiving it was amazing! I'm looking forward to trying some of your other ones!!
BOOM! Glad you loved it! We have a lot more coming out soon. (just waiting on some passing winter storms to be able to film again).
Postal Barbecue I'll get my smoker ready!
Hi Postal, Great video's. Recently subscribed and I like the way you present the recipe! Question on that Napoleon BBQ of yours. Its a very good looking model and I had a few questions if you do not mind: Is it still holding up to your expectations? How about the lid -still sturdy? Through the video's you make setting the right temperature seemingly effortless....is this the case or is the Napoleon temperamental in that sense? Thanks for the channel and looking forward to the next video: maybe how to prepare grill for 2 zone cooking and setting temp?
Hey Francois, Thanks for subscribing and for the question. I have been using the Napoleon for just over a year now and it is still holding up for sure. The only signs of wear is in the handle which had/has silver paint over plastic. Lid is still sturdy and is one thing I really like about it (especially for making videos). Setting the temp takes a bit of time to get used to as it does have a bit more airflow in the bottom vs some other grills, but you quickly learn how much coal you need for time and temp needed. Hope that helps. As for the video suggestions I will add them to the list, I was actually hoping to do a video on my set up. Also, stay tuned later this week for a new video.
Thanks a lot! I currently have a Weber 47cm. Needless to say its a bit limiting (size) for indirect and am therefore looking for a 57cm to upgrade to. Or go completely left field and get a gasser... :)
Is the knife you using for bbq pitboys
Hey quick question. I'm planning on doing half of a raw ham opposite of where bone sticks out of ham. After cutting and curing the ham, while smoking would you remove at the same temp as a whole at 200 degrees or say 165 degress?? And btw i tried your receipe on a whole raw ham for Thanksgiving day and came out awesome. Thanks alot and enjoy your videos.
I noticed that the clip before you said increase the temp to 325 the temp was a bit low. did you add another half chimney of briquettes or did you just add raw ones to the fire. I always have difficulty keeping the temp up on longer cooks without building a snake
+Production Team I usually use the venting systems to increase the temp first then when that is maxed I will add raw charcoal to the hot coals. That being said, I would only do this with quality charcoal that doesn't have any added non wood particles. Does that help a bit?
+Postal Barbecue yes for sure thank you! Doing your other smoked ham recipe this week. Wish me luck!
+Kyle Lesage good luck!
I thought I was the only one who was hard-core barbecuing in the rain or snow....LOL
Hey guys love the video. What brand of smoker do you use?
Thanks man, I appreciate your feedback on the videos :) We use the Napoleon RodeoPro Kettle Grill. Here is a link to the newest version of it. (we have the older version) amzn.to/2iC7Gs0
pls include Make and model of the smoker too
This is a Napoleon kettle BBQ take a look for it in the video description. I love the grate level options.
Thanks, sorry after I send the question, I saw that you already posted what you use.
will this recipe work on a pellet smoker? i was thinking about following this for my first ham. it seems pretty straight forward.
For sure!! That would work great!!
awesome! thanks for the response!!
No worries. Good luck and tag me on IG when it’s done, I’d love to see it.
Holy moly that is a sexy ham!! Rock on brother
haha.. Sexy for sure. you should have tasted it ;)
I can't see the recipe can you send along the link to it
Drooling all over my laptop.
yeah you are!! haha.. Have you seen the entire series on how to make this? We started fresh, showed how to cure it, smoke it, and create the glaze.. MMM. Any BBQ video ideas that you might like to see?
Great channel. Been thru ur videos but didnt see lamb chops.
That's a great Idea.. I will add it to the list. Thanks for the help.
Hi there,
Im preparing for the ham, is there a inner temparture when the ham is finished?
Or just 8 hours?
Normally with pork shoulder i aim for 86 degrees
Hey, great question. With ham just like any pork cook it to an internal temp of at least 145f. This will make sure it is fully cooked.
Postal Barbecue thnk you for fast answer.
Also for the people for the netherlands. Pink salt isnt availible here. I use cholorozo salt.
good to know!
Postal Barbecue it was delicious!!!
i did everything the same except instead of the honey mustard glaze i just kept squirting with apple juice. would send a pic but can't figure out how on here!
Sounds awesome! Tag me in a post on Instagram or FB. @postalbarbecue #postalbarbecue
Postal Barbecue
No salt n pepper?
hope mine turns out that good lol
Nom Nom Nom.... good luck. if you need any other tips as you go let me know.
not big on glaze but i did it all the same as ya!
Awesome, how did it turn out for you? Tag me in a photo, I would love to see it!.
still cant find it on facebook
cured or fresh?
This was a fresh pork leg that we cured into a fresh ham (curing the leg is what actually gives it a name change) then we took the fresh ham and smoked/cooked it. Have you seen our video on how to cure the pork leg? It's super easy and only takes a few days.
cooked with to high a heat never go over 275
how can i cure the ham if i dont have pink salt?
The only way is to do a traditional cure that takes months and typically done in a hut in Europe somewhere.. haha.. Head down to your local butcher in the morning and pick some up, they will have some on hand for sure. If you don't use it will end up being a tasty and delicious pork leg roast vs ham. hope that helps.
Ok, now I might make it. Lol
+Kyle Lesage told you that you would want to change your Easter dinner cooking plans!
Tongue suddenly got really hard!
whats your facebook page
facebook.com/postalbarbecue I am looking forward to seeing it!
Turn the music down maybe we could hear you
Ha... these older videos are too loud for sure. Take a look at some of our newer ones.
Cooked absolutely to instructions for 6 hrs. Smaller weight. Barely cooked. Essentially raw. Weber stuff absolutely sucks
"Dont get it into the meat"...proceeds to score the meat. Not saying you did it wrong but you do need to score a little into the meat for smoke and flavor penetration.