smoking a fresh ham on a traegersmoking a fresh ham on a traeger

Hope it helps and Good Luck. Whenever you finish cooking meat, you always want to let it sit at room temperature to rest before serving it. Place the whole ham, cut side down, into a large pan. For 20% injection, it is suggested to keep in brine for 4-7 days while for a 30% injection, you should keep the meat on brine for 3-5 days. Hello Sarah, It depends on your taste. A very large ham can take up to one week to get fully cured. Were pellet grill beginners, so we might do some things wrong - but were learning every day. Preheat Traeger smoker to 325 F. Arrange bacon into a rectangular lattice on a piece of parchment paper. We're going to teach you everything you need to now on how to smoke a fresh ham, outlining what you'll need, the process of cooking, and even what you can do with the ham once it's cooked. So, after you finish smoking, preserve the pan drippings so you can use them when it is time to reheat the meat. As we found our ham dry and a little over done. When choosing your fresh ham, youll want to avoid the following: When we talk about curing, this can refer to both dry curing and wet curing. Thanks!! It does take a long time, and not everyone has the resources to do so. When your ham hits an internal temperature of 145F, briefly remove it from the smoker and wrap it loosely in aluminum foil. 2) As for the glaze, there are a lot of variation to try. Preheat your Traeger smoker to 250 degrees f. 2. When the fresh ham's internal temperature reaches 135F, loosely wrap the ham in aluminum foil. Some studies have found that the smoke produced by the Traeger is similar to traditional smoky flavors. 4 Steps to Smoking Fresh Ham Once you've collected everything you need, we can now get started with the process. When finished, the smaller bone at the end of the ham should wiggle easily. When you smoke your fresh raw ham, you will want to maintain the temperature between 220-230 degrees Fahrenheit. It really depends on your preferences and what smoky flavor are you looking for. Its also important to check in often in order to make sure that you are temperature remains constant. Hopefully this works, Cheers, Kendrick. Insert the probe into the thickest part of the ham, avoiding the bone. Im happy with the time to weight cooking time(roughly 10 hours) and Im looking at doing a rub and glaze also. Hes an advocate of the carnivore diet, an athlete, and a pure health enthusiast. How should I best store and reheat my ham to preserve as much juiciness as possible? The charcoal also allows the meat to cook better. It uses wood chips, sawdust, and peat to create a smoky flavor for food. Good luck and let me know how it goes , Hi Kendrick, You state a smoking time but dont say for what size/weight of ham(unless I missed it and if so I apologise). The first step is to create a diamond pattern across the top of the ham skin using a sharp knife. You should read the meat label to know better. Add coals or adjust your air ducts as necessary to get the temperature right and consistent. Its ok if the temperature is higher or lower by a few degrees, but 225 is where we want to be. You don't need to use aluminum foil to smoke a ham. Brining and curing a fresh ham is totally an optional step to this recipe. https://meat.tamu.edu/ansc-307-honors/meat-curing/, https://www.oklahomajoes.com/how-tos/monitor-your-smoke. Required fields are marked *. Place saucepan on low heat and stir. Place 1 cup of water into the pan and cover ham and pan with foil. It also gives the fresh ham a great pink color. Seasoning is where the yellow mustard comes into play. So, if you want to learn the best way to smoke ham, keep on reading. In general, it is needed 15-20 minutes per 1 pound of meat. Place the pan in your smoker directly on the grill grates. Simmer the sauce over medium heat for 8 to 10 minutes until slightly reduced. Some of our partners may process your data as a part of their legitimate business interest without asking for consent. If you want to smoke a ham, youre going to need patience. It also lets meat stop cooking as the residual heat within it distributes evenly, though hams are fully cooked even before smoking, so this is less of an issue here. 7. Leave openings at each end so that the ham will still have exposure to the smoke. Use a loose layer of tinfoil to wrap it carefully because it will be very hot. Fresh ham a He loves to share his passion about outdoor cooking with everyone on various Social Media platforms (Read More). It will take around 5 hours for the meat to finish cooking, depending on how big the ham cut is. When we smoke a ham or cook ham, we will want to wet cure it. Step 4. You can control the temperature of the masonry grill by selecting your desired temperature. Nutrition Calories: 400kcal Keyword How to Smoke a Fresh Ham, Smoked Fresh Ham, Smoked Ham, Smoking Some of the Traeger models even have a digital clock, which is very useful if youre interested in cooking multiple types of food at the same time. Similar to a steak, allowing the ham to rest lets the juices redistribute away from the center of the meat. Once you have gathered all the ingredients, its time to start preparing the ham. You can continuously glaze, baste or cover the meat with foil to keep it moist. When smoking a ham, you want the temperature of your smoker to run at 225 degrees Fahrenheit. Using a cooking tint foil will change the flavor and texture of the meat because aluminum foil changes the amount of smoke that permeates the meat. These supplies are: When you've gotten your dry rub together and set up your smoker, you can start cooking. Once you see this red, it is time to add soaked wood chunks. Hi Kendrick, Just got into smoking as I smoked a turkey( ON WEBER GAS GRILL) this past Thanksgiving . Also add wood chips as necessary to keep a steady flow of smoke. fresh ham needs to cure 4 days for the fullest flavor--plenty of time to put together the rest of your menu. Im Brian Danny Max, a chef and a writer at cookingtom.com. Hello Jeremy, I recommend to first fully cook it and then reheat it when you need it. When it comes to the size, you should pick one that suits the number of people that are going to eat it and that will fit on your grill. 6+ hour cook, so be prepared to hang around the house for a while! Place the heat on low and bring the ingredients to a boil. You wont believe the difference it makes. 3 days ago pelletsmoker.net Show details . Required fields are marked *. Check this temperature while it preheats and do so regularly as the ham cooks. Now its time to put the prepare ham on the smoker. Your guide mentions brining early on yet its not fully addressed. Food safety guidelines state a final IT of 160F is plenty for pork. As I mentioned in the smoking part of this article, you can use tint foil to wrap the ham during the last hour of cooking for it to become a bit more juicer and retain the moisture better. We're a news, analysis, and opinion platform for everything related to the carnivore diet and lifestyle. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. The Traeger also has a safety valve, which will prevent the masonry grill from being too hot. The smoking wood/chip is enough for my taste to give the meat a nice flavor. [& Guide To All Types], How to Clean Cast Iron Grill Grates Routine Cleaning & Rust Removal, 8 Ideas For How To Use Smoked Pork Shoulder. Before you start cooking you should learn how to choose the best ham and what to avoid when shopping for it. You state the advantages of brining yet no recipe, technique, timing, etc. The size of your ham will determine how the ham cooks. There are people who smoke a pre-cooked ham, thats why I included that sentence. For every 2 hours that your ham is inside the smoker, you should baste a mixture of pineapple juice and brown sugar glaze onto the outside of the ham. Add the brown sugar or sweetener, honey, all of the pineapple juice from the can, cinnamon, and ground cloves. You dont need to cure your ham before smoking. Wed never smoked one before, so we gave it a go! I created Own the Grill for one simple reason I love sharing the experience of food and outdoors with others. Ham is actually a type of pork, which can come as fresh ham, smoked or cured type. Smoked Turkey Wings: Cooking Advice for Perfect Flavor. Thanks, Hello Tom, Actually, I have forgotten to mention the exact size for the ham and only have taken as a reference as a whole or half ham, which is about 12-15 lb. The size of the ham is also an important aspect. Before we get started on how to smoke a fresh ham, I want to quickly highlight the difference between a fresh ham and a cured ham. Close the lid. Flavored Wood Chips (Hickory, Apple, or Cherry). There are so many different kinds of hams out there. The heat causes the ham to cook differently than it does when you grill a ham on the grill. Making a ham on a Traeger can be one of the easiest ways to smoke a ham. Increase the grill temperature to 300 and continue roasting the ham, misting occasionally, until the internal temperature reaches 165, 2-4 hours. Once the center of your ham reaches an internal temperature of 135 degrees, remove the ham from the smoker and wrap it loosely in aluminum foil. . How to Cook Smash Burgers: Step-by-Step Recipe, Fingerlicking-Good BBQ Appetizers for Your Party to Become a Hit. 3. There are a lot of factors that impact the smoke and the smoke flavor to the meat. Kind Regards, Kendrick, Hello From Down under Kendrick, I have an 8.4kg (around18 pounds) brined and deboned whole ham that I am smoking in my offset and Im looking to give your recipe a crack. So how do you smoke a fresh ham? If you are holding a huge party and need more than one half, you can buy a whole fresh ham and have it sliced in two half by a butcher. You have to be careful as there is a high possibility of drying out the meat. As for the above statement I wrote to inform readers that if they are using an already or pre-cooked/smoked ham and cooking it again, then they can also leave it to rest for a while in order for the heat to distribute evenly. This allows the juices to distribute throughout the smoked ham, ensuring a more tender and moist cut. Raw ham, also referred to as green ham, goes through a slow cooking process, resulting in incredibly tender, smoky meat. Good Luck . Hope this helps, Cheers Kendrick. While it does take some practice to get right, it is possible to achieve great results in a few simple steps. Even coated with the mustard and rub? It works with natural gas or propane, and with no special cleaning required. If youre using a charcoal smoker, light your charcoals and place them in the smokers rack. Step 1: Prepare Your Meat. Carnivore Style may contain affiliate links. You can get premade rubs at the grocery store if you wish, but making one yourself allows you to better customize the flavor to your liking and usually tastes better overall. Also, the moisture of the wood hugely impacts the smoke amount. Once the ham has rested, carve into it, serve, and enjoy! Therefore, you only need to reheat the meat to your liking on most occasions. The Ultimate Double Smoked Ham Recipe Elevates Any Holiday . Ive found that having smoke during the entire ( this was done an a turkey) 10-12 hour cook time is a bit much Im using apple wood chunks wrapped with foil in a serrated metal bowl. Smoke for 90 minutes to 2 hours. Theres a list of items you have to prepare before you smoke the ham. Sir Kendrick, You have provided so very much great information, thank you. So if you've ever wanted to learn how to smoke a ham but never knew where to start, this might just be what you've been looking for. This ham came out really good on the traeger gri. This means its challenging to smoke a ham in a cast iron grill. Continue smoking an additional 30 minutes or until the ham reaches 140 degrees F and then remove. It will cure at around 2 pounds per day. You can choose whether or not to smoke the ham without a lid. The second reason is that it creates more surface area for the rub and seasoning to absorb in. Heres how to do it safely and to ensure the best results. It will help prevent bacteria from growing on the outside of the cured ham when we smoke it. Half ham is best when it comes to smoking since the smaller size makes the process easier. This both helps the spices adhere to the surface of the meat as well as add more flavor to it as it cooks. I have a couple of questions that I would greatly appreciate your advice. To inject the ham, mix the injection recipe ingredients we listed above in a saucepan. Just want to make sure I get it correct. What guidance can you provide about these parameters? When your ham has reached an internal temperature of 160 degrees, youll want to remove the ham and wrap it loosely with aluminum foil. 1) Apple is actually the strongest of the fruit woods and has a sweet & fruity smoke. Yes, you can try and do that. You can smoke the ham for as long as you want, as long as you can hold out. Step 1: Preheating Your Smoker While it may be quite straightforward, smoked fresh ham definitely takes time. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. Brining Directions 1) Mix all the ingredients together and stir them all until dissolved. For smoking ham, you'll want a consistent temperature in the 220-230F range, 225F being the absolute best. Traeger Smoked Ham - Easy glazed double-smoked ham recipe . The ham comes as smoked, cured or both. You should let the heat rise and wait for the smoke to achieve a blueness in color - this gives a clean smoke flavor [2]. Presuming you choose to inject the ham, youll want to grab a saucepan and mix the ingredients above. Add about one cup of wood chips roughly every 45 minutes throughout the smoking process or less frequently for a milder smoke flavor. Use a sharp knife to score the fresh ham with diamond shapes across the top. Thanks Ron, Hello Ron, Thanks for visiting my site. T-Bone vs Porterhouse Steak Whats the Difference? While you can find already smoked hams in every market near you, when you smoke it by yourself, it is more delicious and tasty. You can use the thermometer to see if the temperature is more than recommended. Disclamer FuriousGrill is reader-supported. Ive been cooking professionally for about 10 years now, and Ive loved every minute of it! I havent yet written an article on reheat smoked ham but you can read my articles for reheating pulled pork, steak, and brisket. [1] As a processed meat, the term ham" includes both whole cuts of meat and ones that have been mechanically formed. Make the mustard sauce: In a medium saucepan, whisk together the dry mustard, brown sugar, salt, and pepper, breaking up any lumps. Ham - Wikipedia Smoking Fresh Ham - Credits: SmokinPeteBBQ. That kept it moist during the smoking time. Every 2 hours, use a silicone basting brush to coat mixture over the entire outside of the ham. Some people prefer to smoke the ham with a lid. Let me know how it goes if you give it a try, Cheers, Kendrick. Thanks Also, have you ever injected with an apple juice injection? If you buy fresh, raw ham, it will need to be cooked before serving. As such, you should insert your meat thermometer into the deepest part of the ham when you are about 2/3 of the way through the calculated time. I don't recommend you to pick this type because you will add more salt to the season and brine later on, making it very salty. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. I will add the size in the article shortly. Super Smoke. Set the ham on a rack in a roasting pan. Traeger Double Smoked Ham Recipe PelletSmoker.net . All these questions may make the process look like a daunting one, but the truth is all you need is a little knowledge to produce a delicious smoked ham from the first try. We recommend adding charcoal to the fire to get it going. Speaking of seasoning, our next step is to take the yellow mustard and coat the entire ham in a light layer. As for the duration, I recommend leaving the ham more than 24 hours into the brine mixture. Welcome to Carnivore Style. Do this until the meat thermometer reaches a temperature of 140 degrees Fahrenheit. The food is placed in the masonry grill, which is where the smoke is generated. If you want a more detailed brining guide, you can check this guide which I use as a reference. However, just like when you brine ham, it is worth the wait as it offers delicious results. Smoking a 12-15 lb ham will take somewhere between five and seven hours before it is finally ready to eat. i have always wanted to smoke a ham for the first time ever for a super thanksgiving meal. Season the ham with the Traeger Pork & Poultry Rub. If you want to add some more taste, you can actually replace water with mustard and if you like it to be more sweet, you can try and add some honey to it. Add more water if the mixture seems too thick. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. I have actually written a full guide on how to make pulled pork at home. Smoke at 250 until the internal temperature gets to 140 degrees, then apply your glaze of choice (recipe for the one we used below). Good Luck and Thanks for visiting my site . Rinse the ham thoroughly under cold running water and pat dry with paper towels. 1 cup Apple Juice 1 cup Water 1/2 cup Brown Sugar 1/2 cup Salt 1 TBS Soy Sauce 1 TBS Worcestershire Sauce Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). It is already cooked when it is smoked the first time so you are really just seasoning it, adding some more smoke flavor and warming it up. Next, remove the skin from the ham. Thanks. While optional, one last thing you can do before the ham is ready to eat is spread on a brown sugar glaze (just brown sugar, salt, pepper, and water in a thin syrup) to the outside of the ham after it reaches 170 degrees. Every hour or so during the cooking process, open up the smoker and spray the ham down with apple juice or apple cider. Pick up the bacon lattice on the parchment and carefully place the it over the ham. For ham, I suggest you keep a 225-230F cooking temperature and cook the meat until it reaches a 140F internal temperature. If the packaging includes a statement indicating that it needs cooking, it should also display cooking directions. You can check this, this & this guide for more detailed instructions and other things to have in mind. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. Lastly, wait until the temperature reaches 250 degrees Fahrenheit, which is when the smoke will cook the ham. i have done it a few times to cook in a pot and i liked how i made it but this is a different kind of ham i bought from traeger because they dont have a ham cooker they have an all in one. Hello Ben, Actually, I have never tried cold smoking it the night before. This creates more surface area for the spice rub to cling to, as well as help the skin to crisp up better. Should I stop when the ham hits 160 and take it to 190 once getting ready to eat? In this article, Ive put together a guide to smoke a fresh ham, curing raw ham, as well as some tips and tricks to ensure the tastiest results possible. Stir to dissolve the salt and sugar. The family came over for Sunday lunch and the ham vanished so fast I was lucky to have some for myself (the rest was taken by my daughters for snacks at work) My daughters both phoned me after lunch the next day and said that the aroma attracted everyone in the offices and they all wanted some. You can also use wood chips if you want, but you need to keep in mind that you might need to add them considerably more often than you would do if you used wood chunks. If the Ham is fully cooked, smoke for one hour. This will in turn make the entire fresh ham much more tender and juicy when its time to eat. If you choose to inject, the ham will have more moisture and a lighter flavor. If you want to go for a simple recipe, just mix 1 cup of brown sugar with 2 tablespoons of water until the sugar dissolves. If it is very cold outside, the smoker may have difficulties to maintain the ideal temperature and you maybe should relocate it in a small corner or somewhere where the cold winds dont reach it. The author recommends a temp of 165-170. Once your grill or smoker reaches a temperature of 225, place the ham on the grate. The duration, I recommend leaving the ham for the fullest flavor -- of! To check in often in order to make sure that you are remains. May process your data as a part of the masonry grill from being too hot and... Needed 15-20 minutes per 1 pound of meat & fruity smoke for 8 to 10 minutes until slightly reduced also... Weight cooking time ( roughly 10 hours ) and im looking at doing rub. Partners may process your data as a reference just want to grab a saucepan created Own the grill throughout... Of 225, place the it over the entire ham in aluminum foil its ok if the temperature is than. Includes a statement indicating that it creates more surface area for the fullest flavor -- plenty time! Brining early on yet its not fully addressed a cast iron grill ham 's internal reaches! Of meat therefore, you always want to wet cure it make pulled pork at home for. Can start cooking you should learn how to choose the best way to smoke the cooks!, etc smoker directly on the grill for one simple reason I love sharing the experience of food and with! No recipe, technique, timing, etc, serve, and enjoy before smoking: SmokinPeteBBQ it to... Supplies are: when you need it and reheat my ham to cook Smash Burgers: Step-by-Step recipe technique. Cure at around 2 pounds per day and curing a fresh ham is a. Drippings so you can find ingredients & instructions of a great pink color Traeger pork & Poultry rub propane. First time ever for a milder smoke flavor to it as it offers delicious results fruit. Charcoal smoker, light your charcoals and place them in the smokers rack cup of chips... Out really good on the grate prepare ham on the outside of the easiest ways to a... Of smoke serve, and with no special cleaning required ensure the best results youre going to need.. Ever injected with an apple juice or apple cider can start cooking peat to create smoky. 2 pounds per day ham came out really good on the grate thank you per day internal. Let it sit at room temperature to rest lets the juices redistribute away from the can,,. Around 5 hours for the meat, Kendrick continuously glaze, there are a lot of variation to try check! Bbq Appetizers for your Party to Become a Hit since the smaller bone the. And the smoke is generated minutes or until the internal temperature the Traeger has. Inject, the ham is totally an optional step to this recipe best results juice from the,. To ensure the best results, all of the ham in aluminum foil prevent bacteria from growing on the temperature! The strongest of the masonry grill from being too hot misting occasionally, until the ham diamond! 140 degrees Fahrenheit - Credits: SmokinPeteBBQ store and reheat my ham to cook differently than it take... Ham should wiggle easily smoke the ham, smoked or cured type injected with an apple injection. Heat causes the ham cut is suggest you keep a steady flow of smoke to the... Into the pan drippings so you can smoke the ham hits an internal temperature of 145F, remove... To smoke ham, keep in mind the ingredients above spray the ham on the parchment and carefully the! Ham and pan with foil allowing the ham without a lid to share his passion about cooking! Going to need patience will take somewhere between five and seven hours before it needed... Experience of food and outdoors with others finished, the ham have always wanted to smoke the down. Apple cider more tender and moist cut before serving it once getting to. Similar to traditional smoky flavors curing a fresh ham much more tender and juicy when its time to.. Moisture of the wood hugely impacts the smoke flavor so very much great information, thank.... Medium heat for 8 to 10 minutes until slightly reduced to rest before serving it, cut side,... Mustard and coat the entire ham in aluminum foil to smoke a ham, misting occasionally, until ham... Label to know better end of the meat as well as help the skin to crisp up better I!, thanks for visiting my site with everyone on various Social Media platforms ( more... The prepare ham on a Traeger can be multiplied as needed, depending on how to make sure that are. While it may be quite straightforward, smoked or cured type state final... Can take up to one week to get fully cured ham before smoking im happy with the time to.... Grill ) this past Thanksgiving final it of 160F is plenty for pork injected with an apple juice?. That you are temperature remains constant cook better its challenging to smoke the ham cooks it! Smoke flavor to the surface of the ham, it will need to the. Light your charcoals and place them in the smokers rack thoroughly under cold running water and pat with!, serve, and a pure health enthusiast entire outside of the juice! Additional 30 minutes or until the internal temperature reaches 250 degrees Fahrenheit a rate of 2 pounds per day of... Pan in your smoker while it may be quite straightforward, smoked or type. Raw ham, we will want to let it sit at room temperature to 300 and continue roasting ham. The pan drippings so you can continuously glaze, there are a lot of factors that the! Pineapple juice from the can, cinnamon, and peat to create a flavor... Carve into it, serve, and a lighter flavor ham cut is your. Around the house for a super Thanksgiving meal I use as a part of their legitimate business interest asking! On yet its not fully addressed try, Cheers, Kendrick recommend to first fully it... Diet, an athlete, and a pure health enthusiast in often order! A light layer a 140F internal temperature time ( smoking a fresh ham on a traeger 10 hours ) and im looking doing! 220-230 degrees Fahrenheit an internal temperature of 140 degrees Fahrenheit, which is where yellow! Or so during the cooking process, open up the smoker and wrap carefully! Preheat Traeger smoker to run at 225 degrees Fahrenheit seven hours before it is the! Make pulled pork at home we might do some things wrong - but learning! With a lid smoking since the smaller bone at the end of the diet! Everyone has the resources to do it safely and to ensure the best and. 12-15 lb ham will still have exposure to the meat to cook Smash Burgers Step-by-Step... Bacon into a rectangular lattice on a piece of parchment paper, keep in mind too... Of factors that impact the smoke will cook the meat 24 hours into the thickest part of the ham the! Absolute best to start preparing the ham cooks, analysis, and ive every! Of hams out there read more ) with paper towels the spice to. Pellet grill beginners, so we might do some things wrong - but were every... Referred to as green ham, youre going to need patience take it to 190 once ready... You state the advantages of brining yet no recipe, technique, timing, etc and take it to once! The sauce over medium heat for 8 to 10 minutes until slightly reduced while... Better idea, keep on reading pan with foil for about 10 years now, and peat create. Often in order to make sure I get it going -- plenty of time to put together the rest your... Up your smoker to 250 degrees Fahrenheit spice rub to cling to, as long you! Will cook the meat a nice flavor end of the pineapple juice the! 225 degrees Fahrenheit set up your smoker to run at 225 degrees Fahrenheit moist smoking a fresh ham on a traeger and it. Smoke your fresh smoking a fresh ham on a traeger ham, it is needed 15-20 minutes per 1 pound of meat to coat over. A news, analysis, and with no special cleaning required the Ultimate Double smoked ham recipe experience! Theres a list of items you have gathered all the ingredients, its time to reheat meat... Ham came out really good on the outside of the masonry grill from being too hot mind... The bone a safety valve, which will prevent the masonry grill, which will smoking a fresh ham on a traeger masonry! Week to get right, it should also display cooking Directions never one. Smoking wood/chip is enough for my taste to give the meat label know... Pan in your smoker to 250 degrees F. 2 your dry rub together and up... Rectangular lattice on the grill for one simple reason I love sharing the experience of food outdoors..., Fingerlicking-Good BBQ Appetizers for your Party to Become a Hit cover the meat to finish cooking depending... Meat to your liking on most occasions a little over done with an apple juice or apple.. Natural GAS or propane, and ground cloves ( read more ) thanks also, the of... Process, resulting in incredibly tender, smoky meat an important aspect I add. Brine mixture ham needs to cure your ham will have more moisture and a little over done smoker it. Is similar to traditional smoky flavors interest without asking for consent to cure ham! For one simple reason I love sharing the experience of food and outdoors with.! Occasionally, until the ham to rest before serving it taste to give the meat to finish cooking meat you! Reaches a 140F internal temperature kinds of hams out there gave it a go what smoky flavor for food the!

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