Place the fish, in this case a trout, near one end of the parchment. Preheat your Yoder Smokers YS1500s Pellet Grill to 275ºF. Ingredients 7 lb pre-cooked ham Meat Church Honey Hog BBQ Rub Doc and Artie’s Tangy Ginger-Peach BBQ Glaze Recipe Instructions Pre-heat the Pit Boss Pellet smoker to 225 degrees F using cherry wood pellets. How to cure raw ham. Technically, a smoked ham is derived from the leg of the pork, which has been cured.When being smoked, a precooked ham will have its rancidity slow down, thus lengthening its lifespan. Jun 7, 2019 - Explore Kim Hickle's board "Pit Boss recipes", followed by 390 people on Pinterest. Whether it's Easter, or you have a ham recipe, this smoked ham recipe is excellent for fresh ham with a nice cook time. Place your ham in a 250 degree smoker with your favorite smoking wood. Mar 21, 2020 - In today’s recipe we will smoke a pre-cooked ham on the Pit Boss Pellet Grill and then finish it with Doc and Artie’s Tangy Ginger-Peach Glaze. You don’t want to go over 140 degrees Fahrenheit (60 degrees Celcius) because it can dry the ham out. The easy maple glaze goes on at the end, and this simple ham recipe is double-smoked … You recreate the seasons when you cure country ham,” says Rufus Brown, proprietor of Johnston County Hams in Smithfield, North Carolina. Brine for one and a half hours per pound (14 lb ham = 21 hours). Make shallow scores about ¾” apart with a sharp knife on all sides of the meat in both directions in a checkerboard pattern. Adding leftover potatoes to a quiche, frittata or breakfast casserole is a great way to stretch out a meal and adding additional flavor and texture.. We love hash and with all the seasoning that is on these potatoes would be a perfect addition. Carefully roll the fish in the parchment paper to form a… Ingredients 7 lb pre-cooked ham Meat Church Honey Hog BBQ Rub Doc and Artie’s Tangy Ginger-Peach B Place in the refrigerator. See more ideas about smoked food recipes, recipes, pellet grill recipes. This ham recipe is perfect for Easter, Christmas or any other time of year. At around 4 hours, your ham should be done. Once the ham is covered, place in a preheated smoker set at 225 degrees. I opted to take this opportunity to try out my new Pit Boss Copperhead 7 Series vertical pellet smoker.. Set up your smoker or cooker for indirect heat and if your smoker uses a water pan, fill it up. Two ingredients are all you need for a flavorful, juicy, and tasty smoked ham … Ingredients • 7 lb pre-cooked ham Once the internal temperature of the ham reaches 140 degrees, baste with the ham glaze. Add any extra apple cider to the bottom of the pan for added flavor. Method one: Tear off a piece or parchment paper and lay it flat. Let the ham rest for ten minutes before slicing thin and serving. Apple is my go-to when working with pork, but that’s just personal preference. Season with Pit Boss Smoke Infused Applewood Bacon Rub. In today’s Smoked Ham on Pellet Grill video, we will take a pre-cooked ham, season it with Meat Church Honey Hog BBQ rub, smoke it on the Pit Boss Pellet Grill and then finish it with Doc and Artie’s Tangy Ginger-Peach Glaze. Melt a cube of butter in the microwave and stir in 2 tablespoons of honey, 1 … Place ham back in the pellet grill/smoker for 1 hour at 225 degrees F to allow the sugar and juice to create your glaze. Place ham in the grill for 60 minutes. Once you’ve smoked the ham for an hour or so bump the pit temp to the temperature cooking instructions on the ham until it reaches an internal temperature of 140ºF. Ingredients 7 lb pre-cooked ham Meat Church Honey Hog BBQ Rub Doc and Artie’s Tangy Ginger-Peach B I have purchased a ham for Christmas and want to smoke it but need some advice. After the ham cooks for 1 ½ hours, insert a … Approximate cooking time is ½ hour per pound. Remember the ham you buy at the grocery has already been cured and/or smoked. A fresh ham is exactly that, a ham fresh from the hog. You can cook this smoked tri-tip on any smoker as long as you can maintain about 225 to 240°F and provide a little smoke while it cooks. 10 servings Best Pit Boss Recipes 2020 [Must Read] | The Electric Smoker Let the Pit Ham … To smoke or “reheat” this Pit Ham you’ll need some type of bbq grill or smoker. Any smoker can be used for this job. Back home it was common to buy a pre-cooked ham and take it to the local BBQ joint and have it smoked. Apply the glaze to the ham while it is still in the smoker. Cook the ham to an internal temperature of 165 degrees. Season the ham generously with Plowboys BBQ Yardbird Rub. Smoking Fish Any pit boss worth his weight can smoke fish. Here I present 2 different methods. You’ll definitely want to make a double batch of these potatoes. I call this double smoked ham because technically the ham was pre-smoked when we purchased it, so you smoke it again on your grill. Since this is sugar and the ham is hot, I added the glaze from the top and helped it down the sides of the ham as it melted. Smoked ham on the pellet grill is the way to go! 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. The flavor was wonderful. Course, I’m presuming that the spiral ham is “Fully Cooked Ready-To-Eat” so you’re just reheating the ham … My Traeger Smoked Ham is going to feed your whole family for days and be the star of your Easter or Christmas table. Smoking precooked ham is a thing nowadays, with many gourmets and connoisseurs trying their best to replicate this heaven-sent recipe. Keep the temps steady and use a couple chunks of wood for good clean smoke. This lowers the cooking temperature to about 107C (225F) but produces a lot more smoke than before. Let the ham sit until the rub appears wet on the surface, about 5 minutes. I then turned the smoker to its "smoke" setting. Bring your pit up to 250⁰ and get the ham on the cooking rack straight out of the package. Smoked Picnic Ham Preparation Wash the ham thoroughly. Pit Ham stands for Partially Internally Trimmed Ham. Once the Smoked Pit Ham gets close go ahead and get it off the smoker. Meanwhile, in a saucepan, whisk together apple cider, maple syrup, apple cider vinegar, Dijon mustard, yellow mustard, cornstarch and Pit Boss Smoke Infused Applewood Bacon Rub. For this recipe you’ll need an 8-10lb Pit Ham. *** Ham is dense enough meat to give you a 10 degree bump in temp when resting. Curing is a term that gets thrown around a lot, but in my experience it tends … This is a juicy, double-fisted, perfect hamburger with the right amount of wood-fired flavor. Apr 23, 2019 - In today’s recipe we will smoke a pre-cooked ham on the Pit Boss Pellet Grill and then finish it with Doc and Artie’s Tangy Ginger-Peach Glaze. The prep time is minimal and out of the pork recipes , such as for pork butt , pork loin , pork chops , pork shoulder , spiral cut ham , and pre- cooked ham , this will get you started on a meaty smoked ham in no time. Check to make sure the internal temperature is at 145 degrees F. Remove ham from pellet grill/smoker and loosely tent it with foil and allow it to rest for about 20 minutes. Score ham in a diagonal pattern about ¾” wide. Recipe for smoked burgers on a Traeger smoker grill. The ham is a Wilson smoked Pit Ham boneless, pre-cooked. Remove the ham from the brine. Leftover potatoes are great for breakfast, lunch or dinner! This ham recipe is perfect for Easter, Christmas or any other time of year. 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