Thank you so much for really clear visuals on how to remove the skin and the pitfalls to watch out for! This is the part I'm most nervous about and your video helped to prepare me massively!
WOW...glad l stumbled upon your video. in the past l use to hate baked ham but after following your video l had the most delicious ham in my life. The sweetness makes a BIG difference instead of typical ham saltiness.
I am pretty sure this is going to be delicious. Everything chef Jack makes taste delicious. I have emulated a lot of your recipes but not this one because I do not eat pork. Thank you chef Jack.
I made this last year, it was a hit. I’ve got one in the oven now, it’s my go-to recipe. Your instructions and flavour descriptions are on point. Thank you
Very good! Thank you! I made this exactly per your instructions and it turned out great. Everyone raved about it. I used the ham hock in the end to make ham, potato, and bean soup and it turned out great as well. I think the seasonings helped.
Used your recipe but extended times slightly as my joint was large (30 min for each 0.5 kg of joint +30 min) and it came out really nice, glaze was amazing and used some juices as gravy,
I told my mum about this glaze and she ok why not let's give it ago so once again Thankyou so much for sharing this with us all to enjoy on our ham's for the Christmas holidays 🎅🤶🎄🎉🎊🎉
Another top presentation Jack! I'm making a baked ham this Christmas so I'll follow your words of wisdom and report back. Cheers and festive greetings from AKL.
Ground cloves in the glaze is a lot easier than whole cloves used as studs... and saves getting them stuck in your teeth! Can also add some crushed garlic for another flavour dimension.
My jinne! Jys n master hoor! Oor n more is dit Kersfees en een van die vleise wat ek gaan maak is Gammon. Dankie baie. Geseende Kersfees vir julle almal... 🤗🎉
Thanks for posting this!!! I cooked this for the family on Christmas Eve and it was amazing! Everyone loved it. This was the first time I’ve ever cooked a ham and your directions were perfect and easy to follow. Great work!
I think we will be doing your Christmas ham once a month now. Great video and simple easy-to-follow instructions. We will enjoy it here in Australia even though it will most likely be in 38c weather but we will throw another prawn on the BBQ to go with the ham! Cheers, Musashi😋😛🦐🐖
You can make your own ham to save buying a monster like this. It's much cheaper plus leaves amazing stock to make gravy from. Take a gammon, boil it in a pot on water filled with crushed peppercorns, salt, coriander seeds a diced carrot, a small quartered onion and a vegetable stock cube or two. Stir and skim the pot, topping up the pot if need be. Boil for 2-3 hours depending on the size of the gammon. Once complete, just follow Jack's recipe and you've saved yourself a small fortune. Strain the stovk through a sieve and save/freeze the liquid as a base for gravy. Just add a few granules and meat juices when you are ready to make it.
😂🤣🤣 or just wear it..... You don't just cook up great recipes. Gosh, iam salivating 😋😋 Chef Jack, please send me some slices of that heavenly ham 😃 It's your first Christmas in your new home with your fiancee... Have a great one.... Take care
Great video as always but please don't throw away that skin as it will add a lot of flavour to one pot dishes! For example here in Swabia we use leftover pork skin to make lentils and spätzle. Just soak some lentils over night, dice an onion, add a sliced carrot and some leak. Heat a pot with some oil, add the pork skin (if you have none just use smoked bacon) and the veggies with the lentils. Fill it up with some broth or water and 50mL of vinegar (don't salt yet otherwise the lentils will take hours!). Throw in a bayleaf and cloves and let gently simmer until the lentils are cooked then season to taste. Meanwhile make the spätzle. Serve with hotdog sausages and additional vinegar. Easily one of my favorite winter dishes.
@@ChefJackOvens Just made this tonight for my wife and she loved it! I thought I had more honey than I did though (only about about 2tbs worth) so I juiced 2 oranges and the zest from one of them and was really pleased. Got LOTS of leftovers so we're bringing it to Christmas dinner with the rest of the family. I can't wait to to hear what they think of it.
Shouldn't you be using separate bowls and separate brushes throughout the process so you're not putting raw meat on cooked meat? Other than that it looks so delicious
Thank you so much for really clear visuals on how to remove the skin and the pitfalls to watch out for! This is the part I'm most nervous about and your video helped to prepare me massively!
Glad it was helpful!
WOW...glad l stumbled upon your video. in the past l use to hate baked ham but after following your video l had the most delicious ham in my life. The sweetness makes a BIG difference instead of typical ham saltiness.
I am pretty sure this is going to be delicious. Everything chef Jack makes taste delicious. I have emulated a lot of your recipes but not this one because I do not eat pork. Thank you chef Jack.
I made this last year, it was a hit. I’ve got one in the oven now, it’s my go-to recipe. Your instructions and flavour descriptions are on point. Thank you
Awesome! Glad it’s a go-to for you 👍 cheers
@@ChefJackOvens As expected, last nights dinner did not disappoint
Love to hear it!
Very good! Thank you! I made this exactly per your instructions and it turned out great. Everyone raved about it. I used the ham hock in the end to make ham, potato, and bean soup and it turned out great as well. I think the seasonings helped.
One of the best videos for ham so simply put together, thank you 😊
Used your recipe but extended times slightly as my joint was large (30 min for each 0.5 kg of joint +30 min) and it came out really nice, glaze was amazing and used some juices as gravy,
Sounds great! Glad you enjoyed it
Perfect video, thank you! Just enough information, no waffle. My ham turned out perfectly! Merry Christmas! 🎄
I told my mum about this glaze and she ok why not let's give it ago so once again Thankyou so much for sharing this with us all to enjoy on our ham's for the Christmas holidays 🎅🤶🎄🎉🎊🎉
Well I just made this for Christmas dinner and it was bloody good! Thanks for the recipe and hope you're having a wonderful Christmas🎄🍾
This looks absolutely delicious. I don't care for turkey, but I could eat ham all year. Your audio sounded really good here too.
Looks great thanks jack, I usually add the glaze first and then add the gloves i find it easier as your not working around the cloves
Made this glaze for Xmas day ham, cooked on the weber over charcoal. Amazing, everyone enjoyed it. Great recipe. Thanks!
Another top presentation Jack! I'm making a baked ham this Christmas so I'll follow your words of wisdom and report back. Cheers and festive greetings from AKL.
Great to hear Howard. Merry Christmas to you and yours mate
One word??..Spectacular?!?! 🙏🙏
The rind is great for deep frying into chips … delicious 😋
Yummy, I will make this for Eastern, looks fantastic 🥰 Thank you for the recipe! Greetings from Hungary😊
My father-in-law does this every year and brings us a big piece 👍 Yummy!
Ground cloves in the glaze is a lot easier than whole cloves used as studs... and saves getting them stuck in your teeth! Can also add some crushed garlic for another flavour dimension.
This is exactly how I do mine!.......Nice to know the way I like it is your way as well....Well done you and me!
Genuinely enjoyed the phrase 'I have rotated the ham.'
My jinne! Jys n master hoor! Oor n more is dit Kersfees en een van die vleise wat ek gaan maak is Gammon. Dankie baie.
Geseende Kersfees vir julle almal...
🤗🎉
Geseende Kersfees julle!
Thanks for posting this!!! I cooked this for the family on Christmas Eve and it was amazing! Everyone loved it.
This was the first time I’ve ever cooked a ham and your directions were perfect and easy to follow. Great work!
That’s so good to hear! Glad you enjoyed it. Merry Christmas 🎄
Everything you do seems easy. Thanks for sharing.😊
Hope you and your partner have a wicked Christmas Jack, keep up the top uploads!!!!
Making this right now! Merry Christmas x
I think we will be doing your Christmas ham once a month now. Great video and simple easy-to-follow instructions. We will enjoy it here in Australia even though it will most likely be in 38c weather but we will throw another prawn on the BBQ to go with the ham! Cheers, Musashi😋😛🦐🐖
That looks amazing!😊. Is that a fresh cut ham or is it cured\smoked? Thank you💗
Wow! Such a simple, but so good locking recepie and delicious.
Thank you for your recipe ,it looks so delicious.Well be doing it for our Christmas this year.😊
Im doing this now and im so excited.
TIL that sometimes when people say "ham", they don't exclusively mean thinly sliced sandwich meat bought from the supermarket
@@rhiwright you silly goose
Have a great christmas time, lad! Thanks for the great recipes :)
best ever. ive tried it so many times
You can make your own ham to save buying a monster like this. It's much cheaper plus leaves amazing stock to make gravy from.
Take a gammon, boil it in a pot on water filled with crushed peppercorns, salt, coriander seeds a diced carrot, a small quartered onion and a vegetable stock cube or two. Stir and skim the pot, topping up the pot if need be. Boil for 2-3 hours depending on the size of the gammon.
Once complete, just follow Jack's recipe and you've saved yourself a small fortune. Strain the stovk through a sieve and save/freeze the liquid as a base for gravy. Just add a few granules and meat juices when you are ready to make it.
Mmmm! Looks so….. addictive ! Thanks chef !!
I’m making this right now. It already smells amazing. Just wondering how to store it in the fridge for 3 days. Parchment paper? Foil?
Merry Christmas 🎄 I recommend wrapping In foil 😊
Merry Christmas to you and yours too 🌟✨
This is helpful recipe. Thank you so much
Love your recipes. Thanks ❤
Mmmmm. This does look yummy . I will have to give this one ago .take care jack xxx
Mate, it was awesome. Thanks heaps professor hehe
Many thanks for sharing this Top video on Hams mate. Merry Christmas to you and your girlfriend and all family God Bless🎉
Love him 😍 I'd rather have the ham 😜 and it looks delicious 😜 I'm happy Christmas and a happy 🇮🇪🙏🎄🍻👌
Merry Christmas to you and and your family and friends.
Good job 👍
😂🤣🤣 or just wear it..... You don't just cook up great recipes. Gosh, iam salivating 😋😋 Chef Jack, please send me some slices of that heavenly ham 😃 It's your first Christmas in your new home with your fiancee... Have a great one.... Take care
For me, ham is for Easter, prime rib for Christmas, turkey for Thanksgiving. Thanks for sharing your recipe.
@@shelly7017 You know there other countries in the world with different traditions.
SUP JACK ty brother stay awesome
Request Pork Crackling please.. thanks Chef Jack... Merry Christmas
Must try this
Please do!
Awesome video! Merry Christmas to all
I am going to try this
Priceless, Or just wear it!!!!! beats the fig leaf.
Looks great Chef ❤
Great, Jack! Now -- how about some recipes with the leftover ham?
Could you a turkey recipe as well Chef Jack?
wearing ham rind for Christmas is totes in style. 😂
Haha 😂
Great video as always but please don't throw away that skin as it will add a lot of flavour to one pot dishes! For example here in Swabia we use leftover pork skin to make lentils and spätzle. Just soak some lentils over night, dice an onion, add a sliced carrot and some leak. Heat a pot with some oil, add the pork skin (if you have none just use smoked bacon) and the veggies with the lentils. Fill it up with some broth or water and 50mL of vinegar (don't salt yet otherwise the lentils will take hours!). Throw in a bayleaf and cloves and let gently simmer until the lentils are cooked then season to taste. Meanwhile make the spätzle. Serve with hotdog sausages and additional vinegar. Easily one of my favorite winter dishes.
Good idea thanks
WEAR IT??? the way my jaw DROPPED lmfaoo
Jack - do you find bone-in and smoked is best vs boneless and/or spiral? Thank you.
AWESOME ! I subscribed.
That looks absolutely delicious! I've never actually baked a ham but I want to try this.
It’s so good 😊
Following your recipe Chef Jack here in Chicago area USA. Christmas ham should be delish! Thanks! Merry Christmas 🎄
@@ChefJackOvens Just made this tonight for my wife and she loved it! I thought I had more honey than I did though (only about about 2tbs worth) so I juiced 2 oranges and the zest from one of them and was really pleased. Got LOTS of leftovers so we're bringing it to Christmas dinner with the rest of the family. I can't wait to to hear what they think of it.
That’s amazing! So glad you guys enjoyed it. Merry Christmas to you and your family 🙏
@@ChefJackOvens And a Merry Christmas to you and your family as well!
can I switch the mustard with something else for acidity?
Thanks man !
What is that diamond thingies you put in the ham? Couldnt find it in the description
They’re cloves
Thank u so much! Merry Christmas, love your channel
Yummy!
how wopuld you cook he ham to before glazing if not bought already cooked
Nice ham chef 😋
Shouldn't you be using separate bowls and separate brushes throughout the process so you're not putting raw meat on cooked meat? Other than that it looks so delicious
Do you need the mustard
Mmmmmm glazed ham :D
I notice you say that the recipe works for any sized ham, but should the cooking time be altered?
No because the ham is already cooked 🙌 you only really warming it up
@@ChefJackOvens Because its smoked? I hadn't considered that!
Give me right now Lovely 😍
what do you eat this with? or do you just eat the ham on it's own?
It’s for Christmas dinner
This is Food Porn. I am making ham tomorrow but I am getting too hungry watching this. Merry Christmas!
This tastes so good but I cannot make it. The rows of cloves send my OCD into overdrive. Weird I know but it is true. Looked delicious though.
The cloves are optional 🙏
I disagree about the rind, it is delicious!
Save the rind for cooking beans.
Do NOT discard the skin, deep fry it, it's a delicious snack!
Personally I’m not a fan but if you like it, go for it 🙌
Cold drink recipe
Looks like pin head from hellraiser
discard the skin!!!No roast it as crackling
It doesn’t crisp the same and it’s really chewy. I actually said in the video you can use it but then decided to cut it out because it’s just not good
That knife needs sharpening.🤣
discard the skin...?! DUDE! You can make amazing pork crackling with that! What a waste!
It doesn’t crisp the same and it’s really chewy. I actually said in the video you can use it but then decided to cut it out because it’s just not good