This home-cured and smoked ham recipe is wet brined and then smoked and glazed to perfection for an incredible meal to serve …
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I’m NEVER Making Ham Any Other Way AGAIN
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hhmm yummy decomposing flesh left in water…..
Looks great, although the pink salt you use for conservation is nitrite salt, and very well known to cause cancer
Glad that you used the metric measurements as well as the American imperial lol , in the UK a gallon is 4.5 litres lol .
Hi I’m I professional private chef working in Hawaii. Your pork was grey and not pink because you boiled your curing salt. Prague powder starts to break down at 140 degrees, so it should never be boiled. Because of that your ham was only salt cured, which is totally acceptable, but you won’t get the pink color or cured flavor. Otherwise it was a spot on tutorial.
Just grab a pork shoulder, they turn out amazingly well.
This guy is a runt hair away from being a hipster.
Bro that looks amazing
Definitely skipping a few steps 😂
Smoking meats is carcinogenic. Dry brine the deboned and flattened leg for 2 or 3 days.get surface salt off either by rinsing or brushing off thoroughly. Cook on a rack set in a foil sealed roasting pan low and slow. U get all the same tenderness and none of juice is wasted. After the meat reads 10 degrees underdone, turn the oven off and let the whole thing rest there for a few hours till it's cool to the touch. Get the foil off then the rack out. Reduce the jiuice down to a glaze, check for seasoning and get it cool and then add some liquid smoke in, before brushing it onto the meat.
LOOKS GOOD~~
Chef BIlly, what type of wood did you use in your smoker? That looks outstanding! Cheers
Jesus stick to one set of units
Ham refers to the technique of curing so there isn’t such a thing as a fresh ham. Leg of pork is more accurate. That being said, it’s commonly used so no biggie
Looks good but who in their right mind is going to spend that much time on a single ham?
I'm going to do something like this for christmas. With lots of orange and apricot as well.
I'm gonna need to buy another fridge.
This looks delicious, but unfortunately me and my wife retired to Turkey so pork products are really expensive. Great video though. Thank you.
I watched 10 minutes just to find out he doesn't have a real smoker
*** You cannot put the curing pink salt before boiling otherwise it will cancel the effect. You must add it once the liquid cools.****
Annoying
add a cup of pineapple juice to your brine, trust me on this one it adds dimension
If you’ve smoked a pig you’ve smoked a ham.
The only thing missing was me in your living room waiting for you to say hey bud it's ready. That was perfection 😊
Damn that looks fantastic.
Its hard to find hams or any pigmeat with the skin on.
Considering the price of meat these days, i'm sure most people will do the work because this will quickly become an extreme luxury item.
Thank you for SI values!
use metric or imperial measures but not both. trust your audience
Yummy Yummy 😋
How am I only now finding you on YouTube?! Great video! Subscribed!
I might have put a stainless steel bowl with a little water under it to collect all the drippings as it make phenomenal broth for ramen.