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Pour the apple juice into the pan around the ham - this will keep the ham moist during the smoking process. Smoke the Ham: Close the smoker and let the ham smoke for about 5 hours. The goal here is to get the internal temperature of the ham to 140°F (60°C). You can use a meat thermometer to keep track.
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Step 3: Grill the Ham. Place the ham on the grill grate, directly over the drip pan. If you want to add a smoky flavor, toss wood chunks or chips that have been soaked in water onto the charcoal. Cover the grill with the lid, ensuring that the vents are partially open to allow for proper airflow. Keep a close eye on the temperature.
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To first cook smoked ham hocks, start by simmering them in water or broth with aromatics like onions, garlic, and bay leaves for about 2-3 hours until they become tender and flavorful. To smoke them, preheat your smoker to around 225-250°F and then place the hock on the smoker racks for approximately 3-4 hours.
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Cooking a ham on a charcoal grill is a great way to transform a traditional holiday dish into a unique, smoky flavor-packed meal. Whether you are looking to impress your guests with an amazing flavor, or just want to add a unique twist to your home-cooked meal, smoking a ham on a charcoal grill is the way to go.
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Smoke. Place the ham, cut side down, directly on the grill grates. Close the lid and smoke the ham for 1.5 hours. Add the braise. Remove the ham from the smoker and place it in a large 12-inch cast iron skillet. Mix the chicken stock, bourbon, and maple syrup and pour it over the ham.
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Pour a good amount of unlit lump charcoal and a few chunks of smoking wood into the grill, then light a very small load of charcoal, then add it to the unlit. Smoke the ham for about 40 minutes per pound, or until you reach an internal temperature of around 185°F.
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Instructions. 01 Allow the ham to stand at room temperature for 30 minutes to 1 hour before grilling. 02 Prepare the grill for indirect cooking over medium-low heat (about 325°F). 03 In a medium saucepan over medium-high heat on the stove, melt the butter and cook until it begins to brown, 2 to 4 minutes.
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Place in another large container to contain any leaks. Cure for 8 days, turning daily. Halfway through the curing time, measure out 2 more cups of brine and strain. Reinject the ham with it. Drain the ham well, then smoke: Heat your grill or smoker to 225 to 250 degrees. Add the wood chips or chunks to the coals. Hot-smoke the ham until cooked.
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Using the Char-Griller Grills Charcoal Chimney fire up a full chimney of lump charcoal to 250-300°F. Release the lump charcoal on top a mesquite smoking log. Allow the smoker to thoroughly warm up, about 20 minutes. Place the ham in the smoker over the drip pan. Check in on the ham and side firebox every 60 minutes.
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Divide the lit charcoal in half, and push it against either side of the grill, creating an open space in the middle. Place an aluminum drip pan in the open area and pour three cups of a liquid into the pan. This liquid will help keep the air inside the grill moist and prevent the ham from drying out. Place a handful of soaked wood chips on both.
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2. Remove the ham from the package and reserve the honey power packet (glaze) for the end. 3. Place the ham in foil pan and brush with melted butter and coat with honey-based seasoning. 4. Place the ham on indirect heat above the heat deflector for approximately 1.5 hours. *Note: the ham is already cooked, so you are just getting smoke into it. 5.
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Smoking a ham on a charcoal grill adds a unique smoky flavor to the meat. Charcoal grilling techniques create a juicy and tender texture for the ham. Following the steps in this guide will lead to a flavorful and rewarding smoked ham. Contents. 1 Choosing the Right Ham and Preparing the Grill.
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Preheat your smoker to 225 degrees. Add charcoal first then add wood chips for smoke after charcoals have achieved a glowing red center. Prepare the ham. Cut a diamond shaped pattern of slits into the skin of the ham, going 1/4 inch deep. Be sure to not penetrate the skin enough to cut into the meat.
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Use time and temperature guidelines when grilling ham; fully cooked, smoked hams often require 1.5 - 2.5 hours at an internal temperature of 140°F while uncooked hams need up to 4 hours at 145°F. Baste the ham with glaze every 15 - 20 minutes during cooking to add moisture and flavor, creating a caramelized crust.
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Get Grilling. Place your seasoned ham in the center of the grate, right over the water pan with the coals on either side. Close the lid on your grill and adjust your vents to maintain a temperature of about 325°F. Add more coals as necessary. Let your ham grill-roast for roughly 15 minutes per pound.
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Cover the grill and let the ham cook for approximately 10 minutes per pound. Use a meat thermometer inserted into the thickest part of the meat to ensure it reaches an internal temperature of 140°F (60°C). Baste and glaze: If using a glaze or marinade, start basting the ham with it when there are about 30 minutes of grilling time remaining.
