Fresh Ham (Raw/Uncured)

Make Fresh Ham (Raw/Uncured) with this Smoker IQ pork recipe, including ingredients, step-by-step instructions, and serving guidance.

SERVINGS

16

SUGGESTED RUB

Pork Rub

Smoked Ham (Raw)

INGREDIENTS

  • 1 Fresh, bone-in ham ( raw/uncured, 10-14 lbs)

  • 3 tbsp Yellow mustard

  • 1/2 cup Pork rub
    For the Finishing Injection/Baste:

  • 1 cup Apple juice or pineapple juice

  • 1/4 cup Apple cider vinegar

  • 2 tbsp Melted unsalted butter

  • 1 tsp Worcestershire sauce

INSTRUCTIONS

  1. Preheat your smoker to 225°F - 250°F using Hickory or Apple wood.

  2. Rinse the raw ham and pat it completely dry. Use a sharp knife to score the fat cap in a cross-hatch pattern, about 1/4 inch deep, which helps the fat render and the rub penetrate.

  3. Coat the entire ham in a thin layer of mustard. Season generously with the pork rub, ensuring you get into the scored fat and all crevices.

  4. Place the ham directly on the smoker grates, fat side up.

  5. Smoke until the internal temperature reaches 135°F. At this stage, the exterior should have developed a deep mahogany color.

  6. Mix the apple juice, vinegar, butter, and Worcestershire sauce. Lightly baste or spritz the ham every 45 minutes after the first 3 hours.

  7. Continue smoking until the internal temperature reaches 145°F.

  8. Remove from the smoker, tent loosely with foil, and let the ham rest for at least 30 minutes before carving.

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