Salmon & Ham Simultaneously

[Sogrillmom]

I’m smoking both a ham & salmon and the Traeger recipe temps are very different! Anyone have advice on getting both cooked & done at the same time? - 349D

 

[traeger860]

How big is the ham? Spiral? Bone-in? I've done a few hams on my Traeger and didn't really notice much of a difference vs. putting them in the oven. Since they're already smoked/cooked, we're really just warming them up. They don't take on much new smoke flavor. Deep fried spiral ham is the way to go .

Your ham will also end up smelling fishy if you smoke them together. Not sure if that matters to you or your guests.

 

[Sogrillmom]

Great call on maybe just making in oven. Ham is 9.5 lbs, spiral cut & salmon is 3.5 lbs. I didn’t think it would be TOO fishy, so kinda rethinking here. Thank you!

 

[Manannan]

Having smoked a lot of fish and meat over the years that is a combination I would NEVER do together, at @traeger860 says fish manages to taint everything it comes in to contact with.

 

[RayClem]

Are you trying to smoke your salmon or cook it. Smoking would be done at low temperature along with Super Smoke. You would end up with something like Lox/smoked salmon.

If you are trying to cook the salmon (I cook salmon filets on a cedar plank), you want the temperature to be high (400F). Cooking time is about 20-30 minutes depending upon thickness.

Cooking ham depends whether it has been precooked. Although you can purchase cured hams that have not been cooked, most are precooked. I am going to cook a small, boneless ham later today. I will cook it at 225F until it reaches 145F internal temp. It might add a little smoke flavor, but basically, I will be warming it up.

If you are planning on cooking your salmon, plan to cook your ham first, scheduling the cook so it will have an hour to rest before meal time. Then cook your salmon immediately before serving.

 

[Sogrillmom]

Having smoked a lot of fish and meat over the years that is a combination I would NEVER do together, at @traeger860 says fish manages to taint everything it comes in to contact with.

Thank you!

 

[Sogrillmom]

Are you trying to smoke your salmon or cook it. Smoking would be done at low temperature along with Super Smoke. You would end up with something like Lox/smoked salmon.

If you are trying to cook the salmon (I cook salmon filets on a cedar plank), you want the temperature to be high (400F). Cooking time is about 20-30 minutes depending upon thickness.

Cooking ham depends whether it has been precooked. Although you can purchase cured hams that have not been cooked, most are precooked. I am going to cook a small, boneless ham later today. I will cook it at 225F until it reaches 145F internal temp. It might add a little smoke flavor, but basically, I will be warming it up.

If you are planning on cooking your salmon, plan to cook your ham first, scheduling the cook so it will have an hour to rest before meal time. Then cook your salmon immediately before serving.

Thank you for your advice! I had planned on smoking the salmon, so decided to just do the ham in the oven. Last year I smoked both a turkey & ham so the flavors and cook temps / time didn’t vary as much. New leanings this year - next time I’ll just cook salmon after smoking other meat. Appreciate it!

 

[Manannan]

To my mind you can't truly cold smoke in a Traeger because it simply doesn't go cold enough although I gather historically they did have a cold smoke adapter for some models?

I have a totally separate system for cold smoking, whether it is psychological or real even then I never mix fish and meat in one smoke because the meat always appears tainted!