Are you looking for a delicious and unique way to cook fresh ham steaks? Look no further than smoking!
While many people associate smoking with traditional holiday hams, it can actually be done year-round with fresh ham steaks. However, smoking meat can be a bit intimidating for beginners.
That’s why we’ve put together this guide to help you achieve succulent, smoky meat every time. From curing to glazing to smoking, we’ll walk you through the steps needed to create the perfect smoked fresh ham steak.
So grab your smoker and let’s get started!
How To Smoke Fresh Ham Steaks?
Step 1: Curing
The first step in smoking fresh ham steaks is to cure them. This process helps to infuse the meat with flavor and moisture. You can use a pre-made curing mix or make your own using a combination of salt, sugar, and spices.
Rub the curing mix all over the ham steaks, making sure to coat them evenly. Place the steaks in a large plastic bag and refrigerate for at least 24 hours, or up to 48 hours for a more intense flavor.
Step 2: Glazing
After the ham steaks have been cured, it’s time to prepare the glaze. This will add a sweet and savory flavor to the meat while also helping to keep it moist during the smoking process.
In a small saucepan, combine brown sugar, Dijon mustard, paprika, and water. Cook over medium heat until the sugar has dissolved and the mixture has thickened slightly.
Brush the glaze onto the ham steaks, making sure to coat them evenly. Reserve some of the glaze for basting during the smoking process.
Step 3: Smoking
Now it’s time to smoke the ham steaks. Preheat your smoker to 220-230°F and add your preferred wood chips or chunks. Hickory or applewood are great choices for smoking ham.
Place the ham steaks on the smoker grates and close the lid. Smoke for about 5-7 hours, or until the internal temperature of the meat reaches 145°F.
Every hour or so, baste the ham steaks with the reserved glaze to keep them moist and flavorful.
Step 4: Resting
Once the ham steaks have reached their desired temperature, remove them from the smoker and let them rest for at least 10 minutes before slicing.
This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
Step 5: Serving
Now it’s time to enjoy your delicious smoked fresh ham steaks! Serve them hot with your favorite sides, such as roasted vegetables or mashed potatoes.
Conclusion:
Smoking fresh ham steaks is a unique and delicious way to prepare this economical cut of meat. By following these simple steps for curing, glazing, and smoking, you can achieve succulent and smoky meat every time. So fire up your smoker and give it a try – your taste buds will thank you!
Choosing And Preparing The Ham Steaks
When it comes to choosing and preparing ham steaks for smoking, there are a few things to keep in mind. First and foremost, it’s important to select fresh cuts of meat that are not discolored or visibly blemished. Check the size and thickness of the ham steaks to ensure they will work well with your smoking method and recipe, and consider the number of people you will be serving.
If you or anyone in your household is sensitive to salt or nitrates, look for ham steaks with a lower sodium content. Keep in mind that many varieties of ham steak contain a significant amount of sodium, which can be a concern for some consumers. If salt content is an issue, consider rinsing or soaking the ham steaks before smoking, or look for nitrate-free options.
Once you have selected your ham steaks, the curing process is key to infusing them with flavor and moisture. Rub a curing mix all over the steaks and refrigerate for at least 24 hours before smoking. When it comes time to glaze the ham steaks, use a sweet and savory mixture of brown sugar, Dijon mustard, paprika, and water to keep them moist during smoking.
When it’s time to smoke the ham steaks, preheat your smoker to 220-230°F and add your preferred wood chips or chunks. Hickory or applewood are popular choices for smoking ham. Smoke the ham steaks for about 5-7 hours or until the internal temperature reaches 145°F. Baste them with the reserved glaze every hour or so to keep them moist and flavorful.
After smoking, let the ham steaks rest for at least 10 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Serve hot with your favorite sides and enjoy!
Curing The Ham Steaks
Curing the ham steaks is an essential step in the smoking process. This process involves infusing the meat with flavor and moisture to ensure a succulent and flavorful end product. You can either use a pre-made curing mix or make your own using a combination of salt, sugar, and spices.
To cure the ham steaks, rub the curing mix all over them, making sure to coat them evenly. Then, place the steaks in a large plastic bag and refrigerate for at least 24 hours, or up to 48 hours for a more intense flavor. During this time, the curing mix will penetrate the meat, infusing it with flavor and moisture.
After the ham steaks have been cured, it’s important to prepare the glaze. This will add a sweet and savory flavor to the meat while also helping to keep it moist during the smoking process. In a small saucepan, combine brown sugar, Dijon mustard, paprika, and water. Cook over medium heat until the sugar has dissolved and the mixture has thickened slightly.
Brush the glaze onto the ham steaks, making sure to coat them evenly. Reserve some of the glaze for basting during the smoking process. Now it’s time to smoke the ham steaks. Preheat your smoker to 220-230°F and add your preferred wood chips or chunks.
Place the ham steaks on the smoker grates and close the lid. Smoke for about 5-7 hours, or until the internal temperature of the meat reaches 145°F. Every hour or so, baste the ham steaks with the reserved glaze to keep them moist and flavorful.
Once the ham steaks have reached their desired temperature, remove them from the smoker and let them rest for at least 10 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
Creating The Perfect Glaze
Creating the perfect glaze is an essential step in smoking fresh ham steaks. A good glaze will not only add flavor to the meat, but it will also help to keep it moist during the smoking process.
One popular glaze option is a brown sugar and mustard glaze. To make this glaze, combine brown sugar, Dijon mustard, paprika, and water in a small saucepan. Cook over medium heat until the sugar has dissolved and the mixture has thickened slightly. This glaze can be brushed onto the ham steaks before smoking and reserved for basting during the smoking process.
Another great option is a cranberry glaze. To make this glaze, combine fresh or frozen cranberries, sugar, water, and grated orange peel in a food processor or blender. Chop the cranberries coarsely and then transfer the mixture to a medium saucepan. Bring to a boil, stirring occasionally, then reduce heat and simmer until the mixture is reduced to about 2-1/3 cups. Allow the glaze to cool slightly before using.
When choosing a glaze for your smoked fresh ham steaks, consider your personal taste preferences and experiment with different flavor combinations. Whether you choose a sweet or savory glaze, make sure to brush it onto the ham steaks evenly and reserve some for basting during the smoking process for maximum flavor and moisture retention.
Preparing The Smoker
Before you start smoking your fresh ham steaks, it’s important to prepare your smoker properly. This will ensure that the meat is cooked evenly and absorbs all the smoky flavors.
First, make sure to clean the interior of your smoker with dish soap and water. This will remove any contaminants that may have been leftover from the manufacturing process.
Next, season your smoker by coating the entire inside with cooking spray or a light cooking oil. Heat the smoker to a high temperature and let it run for a full cooking cycle. This will help to remove any chemical residues and rust prevention to extend its life.
Once your smoker is seasoned, it’s time to set it up for smoking the ham steaks. Avoid windy areas so that it’s easier to light the wood or charcoal. Control the intake of oxygen through the grill’s vents to control the temperature. Most smoker grills have both an “intake baffle” and a “chimney baffle”. Set both baffles so they’re fully open before adding the fuel.
Dump the coals into the firebox and wait until the smoker grill reaches your desired temperature (for most slow-smoked barbecue, that’s between 225°F and 250°F) before adding the meat to the smoker. Be sure to keep the smoker and firebox doors closed as much as possible, since opening it triggers temperature fluctuations and allows heat (and smoke) to escape.
By properly preparing your smoker, you’ll be able to smoke your fresh ham steaks to perfection, achieving a delicious and smoky flavor that will impress your guests.
Smoking The Ham Steaks
Smoking the ham steaks is the most important step in the process of making delicious smoked fresh ham steaks. The smoking process infuses the meat with a smoky flavor and tenderizes it, resulting in a juicy and flavorful final product.
To smoke the ham steaks, you can use a smoker or a charcoal grill. Preheat your smoker or grill to 220-230°F and add your preferred wood chips or chunks. Hickory or applewood are great choices for smoking ham.
Place the ham steaks on the smoker grates or lay them directly on the grill (rub side up). Let them cook and smoke for about 30 minutes before spooning on some of the cranberry glaze and spreading it out all over the top of the ham steaks.
Smoke the ham steaks for about 5-7 hours, or until the internal temperature of the meat reaches 145°F. Every hour or so, baste the ham steaks with the reserved glaze to keep them moist and flavorful.
Once the ham steaks have reached their desired temperature, remove them from the smoker or grill and let them rest for at least 10 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
Smoking fresh ham steaks is an easy and delicious way to prepare this cut of meat. With a little bit of time and effort, you can create a succulent and smoky dish that will impress your family and friends. So go ahead and try smoking fresh ham steaks – you won’t be disappointed!
Resting And Serving The Ham Steaks
After smoking the ham steaks, it’s important to let them rest for at least 10 minutes before slicing. This allows the meat to fully absorb the flavors and juices that were infused during the smoking process.
To serve, slice the ham steaks against the grain into thin pieces. This will ensure that each slice is tender and easy to eat.
You can serve the smoked ham steaks hot or cold, depending on your preference. They pair well with a variety of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Leftovers can be stored in an airtight container in the refrigerator for up to five days. To reheat, simply place the slices in a microwave-safe dish and heat on high for 1-2 minutes or until heated through.
Smoking fresh ham steaks is a great way to add flavor and variety to your meals. With a little bit of preparation and patience, you can create a delicious and impressive dish that will leave your guests wanting more.