By keeping the smoker temperature between 225 and 250 degrees the pork picnic shoulder will take 1 to 1-12 hours per pound to finish. Add your favorite barbecue sauce to the pulled pork to infuse it with flavors.

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Cold smoke the ham at no more than 100F for 12 hours.

Smoked fresh picnic ham recipe. 12 cup pineapple juice 12 cup apple cider 12 cup brown sugar 1 tsp black pepper 1 tsp kosher salt. This was cooked on the Napoleon Kettle Grill take a look here – httpa. Roast in the oven approximately.

If youre applying the glaze to your pre-cooked ham smoke the ham until it reaches an internal temp of about 130 F spread some of the glaze on the ham and continue smoking until the internal temp is 140 F. Bettys Baked Picnic Ham. Use an accurate thermometer to keep track of the smoke chamber temperature too.

Adjust the air vents to regulate the temperature of the smoker. Ingredients 1 smoked picnic ham 5-8 pounds 2 oranges peeled 1 12 cups brown sugar 12 cup vinegar 13 cup honey 2 tbsp mustard 1 tsp cinnamon 1 tsp salt 14 tsp cayenne pepper. BBQ Ham Recipe – Smoke Fresh Ham Recipe on the BBQ.

Directions Preheat the oven to 350 degrees F 175 degrees C. Pour the water in the bottom of a large roasting pan. Spread on some more of the glaze transfer the ham to a platter and tent with foil letting the ham.

And the heirloom recipe of Christmas pudding will always be a sweet ending to a full meal. And of course a fresh smoked ham Christmas wont be complete without a tender and juicy slice of it. The longer you cook it the more the internal fat and muscle will break down.

You need to try this recipe out. Smoking a raw ham may seem intimidating but its. Prepare charcoal in a charcoal smoker by stacking it so that it burns progressively.

My mother cooks a fresh ham. Hang the ham in the smoker or place it on one of the racks. Place ham in a roasting pan and press whole cloves into the top at 1 to 2 inch intervals.

Cooking at a lower temperature allows smoke flavor to penetrate. Preheat the oven to 325 F. Put the ham on to a roasting rack in a pan and place in the oven for at least 4 hours.

Place the charcoal briquettes in the bottom of the smoker and add soaked hardwood chunks in with the briquettes. Place the ham fat side up into the roaster then cover with aluminum foil. Bake for 4 12 to 5 hours in the preheated oven about 22 minutes per pound or until the internal temperature of the ham has reached 160 degrees F 72 degrees C.

Cold-smoking infuses the meat with smoke flavor without cooking the meat.

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