Here is everything you need to know about how to smoke a “fresh ham,” which is also called a “green ham” and doesn’t have any fillers or nitrates. You can eat ham any time of the year, but it’s especially good at Easter or other holiday dinners. As a little something different this year, I’m going to smoke a ham with a tasty honey ginger glaze. Because when you combine the honey and ginger with a bit of maple syrup magic happens. But first, let’s discuss why you would want to smoke a nitrate free ham. I work hard to make healthy recipes because I want to share tasty meals with my family and friends. A lot of you already know this about me. When I make ham, I only buy meats that don’t contain nitrates. Nitrates are a preservative that is used in processed meats like bacon, jerky, and lunch meats. It’s simple: nitrates are a preservative. If you want to get rid of all preservatives, the best way to cook a green ham is one that hasn’t been cured and is still fresh. It is also a good idea to make your own “Fresh Ham” that is Nitrate Free because many studies have shown that Nitrates can cause cancer.
Smoking fresh ham steaks is a delicious way to prepare this tasty cut of meat. The smoking process infuses the ham with incredible flavor while keeping it moist and tender. While smoking meat can seem intimidating for beginners, it’s easier than you think with the right techniques.
In this comprehensive guide, we’ll walk through the entire process of smoking fresh ham steaks, from start to finish. Follow these simple steps and you’ll be enjoying juicy, smoky ham steaks in no time!
Getting Started
Before you can smoke the ham you need to choose the right fresh cut. Look for ham steaks that are
- Not discolored or blemished
- 1 to 1 1⁄2 inches thick
- Evenly sized to smoke evenly
- Lower in sodium if you prefer less salt
Rinse the steaks and pat them dry. Trim off any excess fat or cartilage. This prep ensures the ham steaks absorb the smoke and seasoning evenly.
Curing the Ham
Curing brings flavor and moisture into the meat. You can buy a pre-made curing mix or make your own with:
- 1 cup brown sugar
- 1⁄2 cup kosher salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
Mix the ingredients together. Coat the ham steaks all over with the cure. Place in a sealable bag or container. Refrigerate for at least 24 hours and up to 48 hours. The longer time deepens the cured flavor.
Adding a Sweet Glaze
Once cured, it’s time to make a glaze. This adds flavor and helps retain moisture during smoking.
In a small saucepan, mix together:
- 1⁄2 cup brown sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon smoked paprika
- 1⁄4 cup water
Heat until the sugar dissolves and the glaze thickens slightly. Brush all over the ham steaks. Reserve some glaze for basting later.
Preparing the Smoker
Set up your smoker or grill for indirect cooking at 225-250°F. Add soaked wood chips or chunks. Apple, cherry, pecan, and hickory all pair wonderfully with ham.
Allow the smoker to preheat completely before adding the ham. This prevents temperature fluctuations.
Smoking the Ham
Place the glazed ham steaks directly on the grill grates. Close the smoker lid.
Smoke for 2 hours, then start basting the steaks with the reserved glaze every 30 minutes. Check for doneness after 4-5 hours. The internal temperature should reach 140-145°F.
Resting and Slicing
When the ham steaks are ready, remove them from the smoker. Let them rest for 10-15 minutes before slicing to allow the juices to redistribute.
Slice across the grain for tender and juicy results. Enjoy the ham steaks warm or chilled.
Serving Suggestions
Smoked ham steaks make tasty additions to:
- Breakfast skillets
- Eggs benedict
- Salads
- Sandwiches
- Baked potatoes
- Pizza
- Pasta dishes
Take your meal to the next level by pairing them with:
- Honey mustard
- BBQ sauce
- Fruit chutneys
- Hot mustard
- Fruit relishes
Storage
Leftover smoked ham steaks will keep for 4-5 days stored in the fridge. Reheat gently in the microwave or oven before serving again.
Freeze ham steak slices for longer storage. Thaw overnight in the fridge before using.
Tips for Perfectly Smoked Ham Steaks
Follow these tips for the best possible results when smoking fresh ham steaks:
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Choose fresh, quality ham steaks around 1-inch thick. This ensures even cooking.
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Apply rubs and glazes evenly. This distributes flavor throughout the meat.
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Use a digital thermometer to monitor the internal temperature precisely. Don’t risk undercooked ham.
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Keep the smoker temperature steady between 225-250°F for optimal smoke absorption.
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Allow the ham to rest before slicing into it. This locks in the juices.
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Slice across the grain for the most tender texture.
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Store leftovers promptly and properly for food safety.
With the right techniques, equipment, and ingredients, you can enjoy incredible smoked ham steaks right in your own backyard. This step-by-step guide outlines everything you need for mouthwatering results.
The delicious sweet, savory, and smokey flavors of home-smoked ham steaks are sure to be a hit at your next barbecue or holiday meal. Smoking ham yourself lets you control the ingredients and quality.
So fire up your smoker, prep the meat, and get ready to impress your family and friends with your own smoked ham masterpiece!
Where do you find a nitrate free ham?But, a Nitrate free ham doesn’t mean all our dreams of smoking ham are ruined! Nitrates are easy to stay away from — simply ask your butcher for a “fresh” or “green” ham; that means that it has not been cured and therefore is nitrate free. You also may have noticed that lots of brands have “nitrate free” on their labels, making it easier when you’re shopping! You will need to preorder a Green ham from your grocery store or butcher because this is not something they usually carry. If you’d like a deep dive into the types of ham you will find at the grocery store,
- 1 15-pound “fresh” or green ham, bone-in, any “rind” removed.
Rub:
- 1/2 cup brown sugar
- 1/4 cup kosher sea salt
- 2 tbsp. fresh ground black pepper
- 2 tsp. ground chipotle powder or cayenne
- 1 tsp. smoked paprika
Glaze:
- 1 cup maple syrup
- ½ cup orange juice
- 1/2 cup honey
- 2 tbsp. fresh ground ginger
- 2 tsp. fresh ground pepper
- 2 tsp. kosher salt
How To Make this “Fresh” Ham
- Cut the ham’s fat into a “cross hatch” shape so the rub can get into the meat.
- Spread the rub evenly over the ham.
- Cover the ham and put it in the fridge overnight or for at least 12 hours to let the spice rub cure it.
- Make the glaze. Put everything in a pot and let it simmer on medium for 20 minutes, until the liquid has mixed and dried out. Keep a little aside to serve with the ham when it’s done.
- Glaze the ham every two hours while it’s smoking at 250 degrees until an internal read thermometer reads 145 degrees. This will take at least six hours.
- When you’re ready to serve, take it out of the oven and wrap it in foil. Let it rest in the oven for 15 minutes with the door closed.
- Serve with the rest of the glaze and cut the ham across the bone or across the flat end of the ham.
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Smoked ham pairs wonderfully with homemade biscuits and Carolina mustard sauce for brunch or entertaining a crowd. Leftover ham can be repurposed into quiche, soup or even pot pie. Also, don’t throw away the ham bone. You can use it to make stocks or season kale and collard greens.
If you don’t tell the butcher what size ham you want, they might give you one that is bigger than what you need or want.
If you want to make a tasty, juicy meal, smoking a fresh ham can bring out its flavor. Here’s a step-by-step guide to smoking a fresh ham:
- Pick out a fresh ham. You can find a fresh ham at a grocery store or butcher near you. Since a fresh ham hasn’t been cured with salt like a cured ham has, it won’t have the dark pink color of a cured ham. Instead, it will be light pinkish like pork.
- So that the ham doesn’t taste too strong, I choose fruit woods like peach or apple or milder woods like maple or oak for the wood chips.
- Rest the ham: Once the ham has reached the right temperature (145 degrees inside), take it out of the smoker and let it rest for at least 10 minutes before cutting it up and serving it.
- Enjoy: Pair the smoked ham with your favorite sides, like cornbread, green beans, or mashed potatoes.
Keep in mind that the cooking time may change based on the ham’s size and the smoker you use. For safety reasons, you should always use a meat thermometer to make sure the internal temperature reaches 160°F (71°C). Also, keep in mind that things like the weather and the consistency of your smoker will change the total amount of time you smoke something. If you give this recipe a try, I want to hear all about it! Tag me on.
Smoked Ham Steak
How do you smoke a ham steak?
Lay the ham steaks in a Bradley rack, Weber grill pan or even a cookie sheet. Brush some cooking oil on the top side to help the rub to stick. You can also use yellow mustard if you are so inclined. Sprinkle some of Jeff’s original rub on the top side of the ham steaks. The ham steaks are now ready to go into the smoker.
How long can ham be without refrigeration and still be safe?
Most food experts recommend that ham, should not be left out at room temperature for more than 2 hours. After that time, you should discard it.
How to smoke a fresh ham?
You should really only open the lid to baste the ham a few times and wrap it in foil during the entire cook. Place the ham back on the grill and continue to smoke until it reaches an internal temperature of 165 degrees at the center. The last part that comes in the process of how to smoke a fresh ham is to let it rest.
How long does smoked ham steak take to cook?
Smoked Ham Steaks cooked in the skillet are ready to eat in a very, very short amount of time. They will take only a few minutes on each side, and less than 10 minutes to get a proper sear. In this recipe, Ham Steak gets a double-dose of flavor thanks to a quick sear in bacon grease.