SMOKED HAM BRINE RECIPE RECIPES

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SMOKED HAM RECIPE | MEATEATER COOK



Smoked Ham Recipe | MeatEater Cook image

Skip the deli section at the grocery store and make your own sandwich meat instead. This ham is brined to keep the meat juicy, then smoked and finished with a sweet mustard glaze for tons of flavor. It’s excellent served hot or cold and it freezes well, too. This recipe is versatile enough to work...

Provided by Danielle Prewett

Yield 4-8

Number Of Ingredients 19

1 large hog ham (up to 15 pounds), or 2 small hams, (roughly 5-8 pounds each)
1 1/2 gallons cold water (24 cups)
1 1/2 cups kosher salt
1 cup brown sugar
2 1/2 tbsp. pink curing salt
2 tbsp. whole peppercorns
2 bay leaves
2 tbsp. mustard seeds (optional)
Glaze
1/2 cup yellow mustard
1/4 cup apple cider vinegar
2/3 cup honey
2 cloves of garlic, minced
1 tsp. black pepper

Steps:

  • Prepare the brine. Blend half the water (12 cups), kosher salt, sugar, pink salt, peppercorns, bay leaves, and mustard seeds together in a large stockpot. Bring to a gentle boil and stir until the salt and sugar have dissolved. Remove from heat and let it cool. Stir in the remaining 12 cups of cold water. You can add some ice to speed up the cooling process. The brine needs to be completely cool before adding the meat.
  • Prepare the meat. While the brine is cooling, prepare the ham. Use a sharp boning knife to remove the shank and femur. The shank has more connective tissue and takes almost twice as long to break down as the rest of the meat. Reserve it for another cooking application. Removing the femur is optional. Keep in mind that the meat cooks quicker, more evenly, and is easier to slice when boneless. Trim any tough outer silverskin but keep the fat on. Don’t cut away too much tissue or the muscles won’t stay intact. Use kitchen twine to truss the ham into an even, round piece of meat if desired.
  • Submerge the hog ham or hams in the brine and refrigerate for 3-5 days, or about 8-12 hours for every pound.
  • Prepare your smoker according to manufacturer’s instructions using your choice of wood: hickory, apple, or cherry. Set the temperature to about 180 degrees.
  • Remove the meat from the brine and rinse very well with cold water. Pat dry with paper towels and set it on the top rack of the smoker if possible. Have a small bowl or tray of foil filled with water sitting on the bottom rack directly underneath to release steam.
  • While the ham is smoking, prepare the glaze. In a small bowl, stir the mustard, vinegar, honey, and pepper together until smooth.
  • About 2 hours into the smoking process, and every hour after, lightly baste the ham with the glaze. Smoke the ham until it reaches 160 degrees internally in the thickest part of the meat. If smoking a venison ham, smoke to 150 degrees. If you find that the meat begins to stall, you might need to increase the heat of the smoker to 200 degrees. The total cook time will be anywhere between 8-12 hours, depending on the size of the ham.
  • Serve warm or let it cool to room temperature and chill in the refrigerator for 24 hours before eating.
  • *Brine the shanks with the rest of the hind quarter and add to the smoker for a few hours. It will absorb plenty of wood-smoked flavor and can then be transferred to a crockpot to finish tenderizing with onions, beans, and greens for a smoked hock stew.

SMOKED TURKEY RECIPE - NO BRINE, JUICY AND DELICIOUS FROM ...



Smoked Turkey Recipe - No brine, Juicy and delicious from ... image

Smoking a turkey on the Traeger is perfect for any time of the year, but it can save much needed space in your oven at the holidays. This recipe turns out perfectly each and every time. No brine, and yields a juicy flavorful turkey in about 3-4 hours.

Provided by Michaela Kenkel

Total Time 3 hours 35 minutes

Prep Time 5 minutes

Cook Time 3 hours 30 minutes

Yield 12

Number Of Ingredients 12

1 - 12 to 15 pound turkey (ours was 15 pounds)
1 stick (1/2 cup) salted butter, melted
1 teaspoon basil
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon celery seed
1 1/2 teaspoons Italian seasoning
1/4 teaspoon nutmeg
1/2 teaspoon black pepper
1 1/2 teaspoon salt
3 teaspoon Traeger Chicken Rub
1 stick butter (1/2 cup)

Steps:

  • Preheat Traeger grill to 250 degrees.
  • Rinse turkey inside and out in cool water, pat dry.
  • Place turkey on a rack in a roasting pan.
  • Melt 1 stick of butter in a bowl, then add in all of the spices/seasonings, whisk together.
  • Rub the turkey all over with the butter mix, inside and out, and get it under the skin, too.
  • Place the turkey in the roaster, UNCOVERED on the grill and close the lid. Set a timer for 2 hours. Do NOT open the lid during this time.
  • When the timer goes off, add the second stick of butter to the bottom of the roaster, and cover the turkey.
  • Turn the temperature up to 325 degrees, and roast for another 90 minutes. Check the internal temperature in the thickest part of the breast, it will reach 165 degrees when it's done. If it hasn't reached that after 90 minutes, cover and continue roasting, checking every 20-30 minutes until it does.

Nutrition Facts : Calories 921 calories, CarbohydrateContent 1 grams carbohydrates, CholesterolContent 513 milligrams cholesterol, FatContent 41 grams fat, FiberContent 0 grams fiber, ProteinContent 130 grams protein, SaturatedFatContent 14 grams saturated fat, ServingSize 1, SodiumContent 734 grams sodium, SugarContent 0 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 24 grams unsaturated fat

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