Are you looking to impress your guests with a delicious and smoky ham? Look no further than your Green Mountain Wood Pellet Grill/Smoker!
Smoking a ham may seem intimidating, but with the right tools and techniques, it can be a breeze. In this article, we’ll guide you through the steps to smoke a ham on your Green Mountain Grill, from preparing the grill to achieving the perfect internal temperature.
So grab your apron and let’s get started!
How To Smoke A Ham On Green Mountain Grill?
Step 1: Prepare the Grill
Before you start smoking your ham, you need to prepare your Green Mountain Wood Pellet Grill/Smoker. Check your pellet supply and top off or change flavors as needed. “Start” the grill and give it about 10 minutes to reach start temperature (150 degrees). Then turn it up to 450 degrees for a quick cleaning burn. Scrape the grill grates clean and turn the temperature down to 325 degrees.
Step 2: Prepare the Ham
Wash the ham thoroughly and make shallow scores about 3/4” apart with a sharp knife on all sides of the meat in both directions in a checkerboard pattern.
Step 3: Add Flavor with Glaze
Melt a cube of butter in the microwave and stir in 2 tablespoons of honey, 1 tablespoon of brown sugar, and 2 tablespoons of orange juice. Mix well and use this mixture to glaze the entire ham.
Step 4: Smoke the Ham
Place your ham directly onto the grill and let it smoke for about 2 hours or so. There is little to no smoke at temps more than 250 degrees, so keep the temperature below that level. Baste your ham every 20-30 minutes for 4 hours with a mixture of pop and orange juice.
Step 5: Check Internal Temperature
Once the 4 hours is up, check to make sure the internal temperature is 140 degrees. If you are not there yet, continue cooking the double smoked ham until it reaches proper temperature.
Step 6: Rest and Serve
Let the ham rest for 10-15 minutes once you are done cooking then carve the ham and serve.
Choosing The Right Ham For Smoking
When it comes to smoking a ham on your Green Mountain Grill, choosing the right type of ham is crucial. The best ham for smoking is one that comes from the leg of the pig, and should be bought boneless, uncured, and cut in half. The majority of ham cuts come from the rear leg or thigh portion of the pig, and when they’re bought in a supermarket they tend to be either smoked or cured.
It’s best to buy directly from a butcher to get hold of a raw cut of ham. If you can’t do this, buying a cured whole or half ham is fine. However, pay close attention to the size of the ham. Half hams always work best for smoking as their smaller size makes smoking more manageable, and it also has more exposed surface area to cook.
When choosing your ham, try to avoid low-sodium varieties as ham is best enjoyed salty. A lot of salt naturally secretes from pork while basting or smoking, so low-sodium varieties tend to be flavorless and have far too little salt. Also, avoid pre-smoked hams as they are often pre-slow smoked or even injected with a smoke-flavored liquid. Smoking a pre-smoked ham essentially double-smokes it, leaving you with unpleasant results.
If you’re short on time, a spiral-cut ham smokes slightly faster and could get your family to the dinner table quicker. However, an uncut ham is your best option to prevent losing moisture and dryness when smoking on a pellet grill.
Preparing The Ham For Smoking
Preparing the ham for smoking is an important step in the process of smoking a ham on a Green Mountain Grill. The first thing you need to do is to select a bone-in ham leg from your local butcher. A half bone-in leg weighing around 7 pounds is ideal for this recipe.
Once you have the ham, remove any string or packaging from it and place it on a rack on a baking sheet. If you want to add more flavor to your ham, you can sprinkle a spice rub all over the exterior of the ham at this point.
Next, you need to cure the ham. To do this, make a brine by placing half of the water and the remaining brine ingredients in a large stockpot that’s big enough to fit your ham and deep enough to allow the ham to be fully covered by the brine. Bring the brine to a boil and stir until the sugar and salt are dissolved. Turn off the heat and pour in the remaining water to cool down the brine. Let it cool completely.
Rinse off your fresh ham and place it in the brine, ensuring that it is completely submerged under the brine. Cover with a lid and place it in the refrigerator. It will need to cure for one day for every pound, so in this case, for 7 days.
Once the curing period is over, remove the ham from the brine, thoroughly rinse it under water, then blot the ham with paper towels and place it on a rack to continue drying in the fridge for at least a couple of hours or overnight.
At this point, you can apply a glaze to your ham if you wish. You can make a glaze by combining sugar, syrup, and bourbon in a small saucepan and simmering it for about 10 minutes. Immediately pour the glaze over the smoked ham and use a basting brush to coat the entire ham thoroughly.
Finally, preheat your Green Mountain Grill/Smoker to 250 degrees Fahrenheit using fruit wood like apple or cherry. Place your ham directly onto the grill and let it smoke for about 2 hours or so until it reaches an internal temperature between 130-140 F (use an instant-read thermometer). Once done, let it rest for 10-15 minutes before carving and serving.
Adding Flavor With Rubs And Sauces
While the glaze alone will give your ham a delicious flavor, you can also add extra depth and complexity with rubs and sauces. Rubs are a mixture of herbs and spices that are rubbed onto the surface of the meat before cooking. They add an extra layer of flavor and texture to the ham. You can use any combination of spices you like, but some popular choices for ham include brown sugar, paprika, garlic powder, onion powder, and mustard powder.
To make a rub for your ham, simply mix together your desired spices in a bowl. Then, rub the mixture all over the surface of the ham before placing it on the grill. Make sure to press the rub into the scored cuts on the surface of the meat for maximum flavor.
Sauces are another great way to add extra flavor to your ham. You can use a store-bought sauce or make your own by mixing together ingredients like ketchup, vinegar, honey, and spices. Brush the sauce onto the ham during the last 30 minutes of cooking to allow it to caramelize and create a delicious crust on the surface.
Remember that adding rubs and sauces is optional and not necessary for a delicious smoked ham. The glaze alone will provide plenty of flavor, but if you want to experiment with different combinations of spices and sauces, feel free to do so! The beauty of smoking your own ham is that you have full control over the flavors and can customize it to your liking.
Setting The Temperature And Time For Smoking
When smoking a ham on a Green Mountain Grill, it is important to set the temperature and time correctly to ensure that it is cooked to perfection. The expected grilling time is 12-13 minutes per pound at a grill temperature of 325 degrees or until the internal ham temperature is in the 140-150 range. It is recommended to smoke the ham for about 2 hours at a temperature below 250 degrees, while basting it every 20-30 minutes with a mixture of pop and orange juice. After smoking the ham for 4 hours, check the internal temperature and continue cooking if necessary until it reaches the proper temperature. Once done, let the ham rest for 10-15 minutes before carving and serving. By following these steps, you can smoke a delicious and succulent ham on your Green Mountain Grill.
Monitoring The Internal Temperature Of The Ham
Monitoring the internal temperature of your ham is crucial to ensure that it is cooked properly and safe to eat. The best way to check the internal temperature of your ham is by using a digital thermometer with a detachable probe that can be left in the ham as it cooks. This way, you can monitor the temperature as it rises and take the ham out of the grill once it reaches the desired reading.
To check the internal temperature of your ham, insert the thermometer probe into the thickest part of the meat, making sure not to touch any bones. The internal temperature of your ham should reach 140°F-145°F before being taken out of the grill. If you are not there yet, continue cooking your double smoked ham until it reaches the desired temperature.
It is important to note that different types of hams may require different cooking temperatures and time combinations to achieve a fully cooked and flavorful dish. Therefore, it is recommended to use a ham cooking temperature chart specific to your type of ham to ensure that it is cooked correctly.
By following these steps and monitoring the internal temperature of your ham, you can ensure that your smoked ham on Green Mountain Grill is not only delicious but also safe to eat.