Smoked Fresh Ham Recipe – How to Smoke Ham on the BBQ
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 – – TO SEE OUR BBQ ACCESSORY GUIDE CLICK HERE:
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 —-
Buy you curing salts here —–
Or in the Comox Valley Here —-
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
Napoleon Cooking Utensils
Thermoworks Thermopen MK4
Applewood for smoking
Kingsford Charcoal
**** Video Gear Used ****
Canon S120
(USA)
(Canada)
Gorillapod
(USA)
(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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I am going to try this today. Thanks
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 ?
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.
Looks good, will try
cooked with to high a heat never go over 275
It looked great, gonna try it this week.
I thought I was the only one who was hard-core barbecuing in the rain or snow….LOL
Good job
"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.
It would be helpful if you had added your honey mustard glaze recipe in your description.
Awesome glaze. I added a little crown royal reserve to make it a whiskey glaze.
Cooked absolutely to instructions for 6 hrs. Smaller weight. Barely cooked. Essentially raw. Weber stuff absolutely sucks
Is the knife you using for bbq pitboys
will this recipe work on a pellet smoker? i was thinking about following this for my first ham. it seems pretty straight forward.
Happy Thanksgiving
No salt n pepper?
Wow nice video
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
Nice job turned out perfect. I subscribed to check out more recipes 🇨🇦🍻🥓
how's your Kaboose smile Donald, I could me anyone, just saying, Ya, Limp!
Ah! I can smell it from here…. Yummy!
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.
Looking to marinate mine but I still dropped a like for your hard work. Looks delicious.
That is a beautiful ham…
Awesome job and awesome ham great video
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!