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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New to your channel, subscribed after two videos. I've been smoking meat for over 45 years and by far this is one of the best/ most informative how to for smoked ham! Great step by step for someone new to the smoking game. The only thing I do different is i do my cuts before brine. I also take pineapple rings marinated in soya sauce overnight and smoke on a rack the last hour. My grandchildren fight over the pineapple cause its sweet/ salty with a smoke flavor. Thanks again for sharing your post. 🍻🇨🇦
Oh my gosh!!! I thought I was the only person that used the cold weather to quick chill my food! Thank you!!!
Why wash off the salt, spices, brine off? Can't you just dry it? The gunk would surely add to a more varied flavour. Hoping to learn why I'm wrong here. I don't know about the process and I find this interesting. Thanks for a great video.
All I can say is…..when you took that out of the smoker and I saw it my mouth started watering ! I couldn't even smell it here in Johannesburg SA but I could almost taste how good it was! I would like advice though….I have a stove top smoker ,will this work in it if I use a smaller cut pork?
Cant wait to try this out . What was your approximate total cooking time please. Thank you
that's a nice roast pork leg.
not a "ham" though.
How long it was in the smoker? Can I start in the morning and be ready at night? Same size ham planning to make. Thanks! Amazing video!
Do you need to put in pickling spices?
How long did the total cook take?
How can you make this nitrate free?
One of my first pigs I will use this recipe on!! ❤
I made a pork loin using this brine – half recipe + double cloves and an injector. I smoked it from raw for 8 hours, low temp after 5 days of brining. The result was a very deep smoky flavored Canadian bacon, very firm texture and when cold slices into an extremely thin slice. I'm going to go a little sweeter on my next try, but it was VERY impressive.
Oh yes, I left the curing salt out of the boil and added it in only when the brine was warm afterwards. Very nice pink ham !
Doesn’t look like ham , looks like roast pork .
This is by far the most thorough video on how to make your own ham. I can't wait to try this recipe, thanks Chef!
Unbelievable! I can almost feel the taste. Mm… mammamiaaa!
Maybe because it's ham and not bacon, which I have made many times, but 50g of #1 cure is a lot….. 12lbs of bacon takes 13g of #1 and less than 100g of salt.
If you put it on a ladder the brine will flavor ther meet beter
Are you related to Patsy & Philly Parisi? The twins that hang out over at Satriele’s in Newark?
Okay that looks absolutely insane!
Billy do you mean 2.5 teaspoons of pink cure. Mine says 2 teaspoons per 10 lbs of meat. I noticed you used tablespoons. Looks great by the way
th act you did not debone this pork shows what an amateur you are.
I can smell it right through my computer screen!!!
Too much Time doesn’t matter…… the meat will only absorb so much brine 🤷🏼♂️
Very concise and informative- The video craft itself is art. Great work!