smoke ring on a smoked green ham
Pork,  Proteins,  Recipes,  Stump Smoker

Smoking a Green Ham

Entertaining a crowd and showing off our new smoker was key when we decided smoking a green ham would be a great alternative.

Firing up the Stump Smoker for a Green Ham

Hosting a family gathering for about 25 people, we didn’t want to smoke the same ol’ pulled pork – although our family loves our version.

We decided to smoke a “green-ham; a ham, usually the entire hind leg section of a pig, NOT cured, nor pre-cooked.

Typically, a green-ham is placed in a brine for an extended period of time; however, due to the difficulty of locating a green-ham (it took us two days), we injected our pork.

Vaughn Packing Company has a huge selection of beef and pork.

Injecting a Green Ham

After much research for ham injections, we discovered it was ideal, to treat a green ham, much like you prepare and smoke a pork shoulder.  This is enough for an 18 1/2 lb ham.

Injection Recipe:
2 cups apple juice
2 cups water
1 cup light brown sugar
1/2 cup table salt
3 Tablespoons soy sauce
3 Tablespoons Worcestershire Sauce

Immediately, we put the ham in a cooler, with ice, as soon as we got home.

On the evening of the cook, we removed the ham from the cooler and injected it around  7 PM.

After injecting, we covered it with foil, placed in a tray, and sat outside. It was 30º outside.


Meanwhile, the Stump Smoker was started….see Doug’s FaceBook Live broadcast

Click for video

Dry Rub for the Green Ham

Since our family is familiar with our “home-cook” pulled pork, we used our Butt Rub Improved recipe.

Which is commercially available Butt Rub with a few added ingredients, courtesy of Smokin J’s Barbeque;  a good mix of heat and sweetness.

We applied our rub at approximately 9 PM.

See Doug’s FaceBook Live broadcast of applying the rub to the ham


Heat the smoker to 235ºF. for two hours.

We put the ham in the smoker. We added peachwood and one yellow onion to the ash compartment, at 10:50 PM.

The smoker stayed a consistent temperature all night long.

At 5:30 AM, after smoking for approximately 6 1/2 hours, we removed and wrapped the ham in aluminum foil.

The ham was a beautiful bronze color.

We placed the ham back in the smoker and continued smoking until 1 PM.

After approximately 14+  hours of cooking, it reached 190ºF.

Remove the ham from the smoker; pull the foil slightly back, and allow steam to escape.

Place the ham in an insulated cooler to rest for an hour.  Ideally, it should rest for an additional 1/2 hour.

Delicious Green Ham Results

We brought the ham inside; sliced and some shredded, much like a picnic butt.

Separated ham after smoking on the Stump Smoker

Smoke ring on a chunk of ham off the Stump Smoker

 

 

 

 

 

 

 

 

 

We could not believe the intense smoke ring on the ham.

The meat was tender and retained some moisture from the long cook.

 LEARN MORE ABOUT PREPARING FOR A DINNER PARTY! 

smoked green ham

Smoked Green Ham

Smokin J's Barbeque
Smoking a green ham is easy if you can locate one.
Prep Time 1 hr
Cook Time 15 hrs
Rest 30 mins
Total Time 16 hrs 30 mins
Course Main Course
Cuisine American

Equipment

  • Gravity Fed Smoker

Ingredients
  

For the ham injection

  • 2 cups apple juice
  • 2 cups water
  • 1 cup light brown sugar
  • 1/2 cup table salt
  • 3 Tbsp Soy sauce
  • 3 Tbsp Worcestershire Sauce
  • 18 lb Green Ham
  • 1 - 2 cup dry rub

Instructions
 

For the Injection

  • Mix the apple juice, water, sugar, salt, Worcestershire Sauce, and soy sauce in a large bowl.
  • Inject the ham with the mixture and refrigerate.
  • Prepare your smoker.
  • Just before cooking, remove the ham from the refrigerator and apply a liberal amount of rub all over the ham.
  • Heat the smoker to 235ºF and place the ham inside the smoker.
  • After 6 - 6 1/2 hours of smoking, remove the ham and completely wrap with foil. Place the ham back inside the smoker for an additional 7 - 8 hours.
  • Ham needs to reach 190ºF before removing from the smoker.
  • Remove from the smoker and carefully pull back the foil slightly to allow steam to escape from the ham.
  • Place in an insulated cooler and allow to rest for 30-45 minutes.
  • Remove from cooler, slice, chop, or cube for serving.
Keyword green ham, ham, smoked meat
Wordpress Social Share Plugin powered by Ultimatelysocial
Facebook
YouTube
Instagram