Sometimes I watch your videos not because I have a smoker, or am going to make that specific dish... no, it's for the "let's be good to one another." Thank you Chef Tom.
Perfect timing. I used to get "pulled ham" from a local BBQ spot in Virginia. We moved away, and I've been wanting to try something similar on my Yoder. Thanks for the tips.
There is this BBQ place in northern Louisiana Graysons BBQ that smokes hams and they are some of the best I have ever eaten and I've never been able to reproduce. I actually talked to the owner and he buys uncooked cured hams which I've found impossible to find for purchase. I'm going to try fresh one this season. Thanks for sharing.
Great work chef Tom!! I love how you describe the flavor of the ham. I'm going to have to try and brining it this year. thank you for all the work you all work you do.
Question- can I use this brine recipe to fully cure the ham if left in the brine solution for 8-10 days? I just ordered a bunch of things off the site getting ready for the holidays! Thanks!
It looks delicious! I love pork in all it's forms, but this doesn't look like a ham, it looks like a leg of pork roast. An amazing pork roast, don't get me wrong. I have a pork shoulder roast sitting in brine for the past 5 days. when it comes out this weekend, it'll be ham that I'll then smoke before glazing it in a pineapple, mustard sauce. Thanks for the awesome brine recipe, I'll try that for my New Years ham.
@@robunderwood6606 Yes I used curing salt. I've rinsed it and now it's open in the fridge to develop a tacky surface. Will smoke it for a couple hours tomorrow before baking with my pineapple mustard sauce. Hopefully it turns out.
You could do something very similar to this cook, minus the brine. BBQ rub and smoke at 250-275. The internal for a cured ham steak should come up to about 160, so start glazing around 140. A time estimate would just be a guess, maybe 2-3 hours. -Tom
Hey, can you do some of these cooks using raw herbs and spices? A lot of the rubs you use are not available outside of the USA or are very expensive in any case. Would be cool if you showed us how to make our own BBQ rub for example.
I've been wanting to do fresh ham for awhile now, as I'm just not satisfied with the ones available from my local grocer. This one's definately on my list. Great job, Chef Tom!
Holiday main dish hierarchy: Prime Rib Crown of Roast Pork (if you can find one) Lamb/Mutton Ham Turkey/Goose (Top priority on Thanksgiving) Duck Chicken Cornish Game Hen Quail (only if you clearly wish to celebrate alone)
He keeps saying “look at them juices”. But to me it looked dry as hell for a ham. The brine I believe was a mistake. I would have smoked it a with just a rub until a pulled pork consistency and then drizzled the glaze on the last 30 minutes. But that’s just me.
Stopped the video at 7:05ish when I heard you were about to use that robot to cook for you… great brine… I would have added some cardamom, anise… but the sugar on the rub will burn before the cook is finished…stay away from the bot, you can do it!
Why didn't you pump the meat with that incredible brine? I've raised my own pigs and made my own bacon and ham so this method is a little strange and possibly not the safest way to prepare your meat?
I’m from KY. Country ham Big here (rightfully so). Would like to see your take on curing, smoking/cooking one. The cook might have to be next Christmas since the curing/aging takes so long but I’ll stay tuned! Thx for great recipes and videos.
I love that snow you added for dramatic effect right before you dropped that ham in to cure for the night LoL. I love this cook...Thanks for all you do to give us this great content Sir 🍻 #HappyThanksgiving #MerryChristmas #FromMyFamilyToYours
I have a smaller smoker and am doing 2 birds so can I make this the night before and reheat on Thanksgiving and if so...any recommendations on how to reheat and retain all the labor so it doesn't dry out or tast reheated?
I'm using this recipe for our Christmas ham in a few days. Is there any advantage or disadvantage to leaving the ham in the brine for longer, say three days or so?
I used the link above to purchase some of the items in this video and the briner bucket listed on that page is a small bucket, not the one Tom is using in the video.
Thanks for the video, I just order some items off your site to smoke smoke hams this holiday season! I will follow you recipe exactly thanks for the guidance!!
Sometimes I watch your videos not because I have a smoker, or am going to make that specific dish... no, it's for the "let's be good to one another." Thank you Chef Tom.
3:18 actually that’s the biggest wisk I’ve ever seen. Great recipe and thanks for posting!
It is always a great pleasure to see Chef Tom making such a beautiful recipe. And again it is looking outstanding 👍👍👍
"UH Oh, looks like a little snack fell off"
Best part of any smoke. Pitmaster treats!
Perfect timing. I used to get "pulled ham" from a local BBQ spot in Virginia. We moved away, and I've been wanting to try something similar on my Yoder. Thanks for the tips.
Gonna be smoking my first ham, this Christmas. You alleviated my doubts, with how easy you made it look. Now I'm excited to get to smoking
You got this! Thanks for watching!
Thanks for all the great tips.
And there you have a Swedish Christmas Ham, more or less. We don't have a Turkey at Christmas, The Ham is our thing.
Nothing wrong with 14 turkey videos in a row 🤷♂️
Sincerely, this is my most favorite channel on RUclips. Thanks for all the great videos, ATBBQ! 👍🏻👊🏻
Oh my....that look so good. Thanks for the post. Can hardly wait to see what you will do next.
will make this for christmas
Chef Tom keep doing what you do
Dude, you’re videos are second to none!
I skimped on my recent purchase of a pellet grill.... 🙄
I purchased a G*G Daniel B and really regret it now.
Just what I'm looking for.. Christmas here we come.
You’re a BBQ superstar🙏
Chef Tom aka The Yoder Wizard
There is this BBQ place in northern Louisiana Graysons BBQ that smokes hams and they are some of the best I have ever eaten and I've never been able to reproduce. I actually talked to the owner and he buys uncooked cured hams which I've found impossible to find for purchase. I'm going to try fresh one this season. Thanks for sharing.
That looks utterly delicious!
Loved the video buddy! Hopefully I get to try it this year!
That looks absolutely delicious. Gonna have to try that.
Is there a reason why you should not inject the ham with your brine prior to letting it soak?
It's probably just that you will have enough time in the briner to not need that, my guess is it won't hurt either.
I have cooed that same cut of ham from HCF and man O man is it good if done right!
Can this brine mix be used for a 7 day brine?
Cool video, thanks man
Thanks for watching!
Chef you are the man. Thank you for sharing your projects with me. Awesome video
Great work chef Tom!! I love how you describe the flavor of the ham. I'm going to have to try and brining it this year. thank you for all the work you all work you do.
Ah ham the one main dish for any holiday event that everyone can agree on works.
I plan on making this ham for Christmas, do you think that injecting the ham with the brine also would be a good idea?
Good question, we would stick with the brine. Thanks for watching!
looked fantastic!
Chef, to turn this in to a fully cured ham is it simply more time in the cure? Thanks.
Awesome ham!
How can i order that ham i went to their web site and its not available any recommendations for another supplier. Thank you
Next year include a ham brine from scratch?
I'm going to do a fresh ham. But I'll cure mine. Nice video!
Question- can I use this brine recipe to fully cure the ham if left in the brine solution for 8-10 days? I just ordered a bunch of things off the site getting ready for the holidays! Thanks!
Oh man! I never watch your Videos and not eaten again! 😮
We aim to inspire appetites :)! Thanks for watching!
It looks delicious! I love pork in all it's forms, but this doesn't look like a ham, it looks like a leg of pork roast. An amazing pork roast, don't get me wrong. I have a pork shoulder roast sitting in brine for the past 5 days. when it comes out this weekend, it'll be ham that I'll then smoke before glazing it in a pineapple, mustard sauce. Thanks for the awesome brine recipe, I'll try that for my New Years ham.
How'd it turn out? Did you using curing salt with the brine? I'm trying to decide if I should do a fresh ham like his ($108) or a shoulder ($10).
@@robunderwood6606 Yes I used curing salt. I've rinsed it and now it's open in the fridge to develop a tacky surface. Will smoke it for a couple hours tomorrow before baking with my pineapple mustard sauce. Hopefully it turns out.
I have a 2.12 lb fresh ham steak that I am trying to figure out how to smoke (Traeger). Any thoughts on prep/temp/time? Thanks!
You could do something very similar to this cook, minus the brine. BBQ rub and smoke at 250-275. The internal for a cured ham steak should come up to about 160, so start glazing around 140. A time estimate would just be a guess, maybe 2-3 hours.
-Tom
Hey chef Tom, would you do anything different with a cured ham? How would you cure your own?
HI Cheff, here in Brazil we do not have a lot of options for Dry Rub. Could you describe the rubs that you are using (ingredients)?
Great video. What hot plate do you use for your videos?
You're a badass Chef, I love all your videos. You guys should do a donut recipe
How long would this keep for in the fridge?
Chef Tom 10:27 that looks effing delicious.
Bro, how do you clean your butcher block?
Yeah just a little wisk
Chef Tom, isn't the ham supposed to sit in the brine for a week or longer?
If you were curing the meat, yes... but this approach is for an uncured ham.
Chef Tom I have a 24lb steamship ham. Any estimate of cooking time at 275 on a kamado big Joe?
When are you doing Christmas turkey?
how are going to serve this, you're eating half of it ? (LOL) looks great !!!!!!
lets see you do kansas proud and go noodle up some catfish and cook it up wonderfully, nothing says kansas like a catfish from hand to table, lol
Looked really good but you lost me with the mustard glaze.
Freekin Deeee-ee-licious!
I’m gonna try this on a boned out butt
19,000 views in one day?
It's like a 10 minute commercial for 10 different brands. Only costs you $200 to make your own ham.
I don't like eating cured ham at all. Interested to taste fresh tho.
Give this one a try and let us know what you think. Thanks for watching.
How about smoking a goose
Why the need for a brine at all? Ham is already cured, ham is cured pork.
This is uncured fresh ham. Ham is a anatomical reference.
Alex Brennan a ham is a butchers anatomical reference sir.
Why 175
Hey, can you do some of these cooks using raw herbs and spices? A lot of the rubs you use are not available outside of the USA or are very expensive in any case. Would be cool if you showed us how to make our own BBQ rub for example.
I've been wanting to do fresh ham for awhile now, as I'm just not satisfied with the ones available from my local grocer. This one's definately on my list. Great job, Chef Tom!
Can't wait to try this. I've been looking for a way to cook a ham for a long time. Thank you so much , you're great at your videos!
Holiday main dish hierarchy:
Prime Rib
Crown of Roast Pork (if you can find one)
Lamb/Mutton
Ham
Turkey/Goose (Top priority on Thanksgiving)
Duck
Chicken
Cornish Game Hen
Quail (only if you clearly wish to celebrate alone)
Can you please do a smoked fried Turkey
He keeps saying “look at them juices”. But to me it looked dry as hell for a ham. The brine I believe was a mistake. I would have smoked it a with just a rub until a pulled pork consistency and then drizzled the glaze on the last 30 minutes. But that’s just me.
Stopped the video at 7:05ish when I heard you were about to use that robot to cook for you… great brine… I would have added some cardamom, anise… but the sugar on the rub will burn before the cook is finished…stay away from the bot, you can do it!
Why didn't you pump the meat with that incredible brine? I've raised my own pigs and made my own bacon and ham so this method is a little strange and possibly not the safest way to prepare your meat?
I can't help but think of steamed hams, lol.
great job
I’m from KY. Country ham Big here (rightfully so). Would like to see your take on curing, smoking/cooking one. The cook might have to be next Christmas since the curing/aging takes so long but I’ll stay tuned! Thx for great recipes and videos.
Chef Tom, Man !! If I had that Ham and a bowl of any kind of Greens ⭐️⭐️⭐️⭐️⭐️Thats all I can say !!!! Man!!!
Good looking ham thks for sharing ✋🔥🥩🍖
Thanks so much!
Great cook! Were you just showcasing the 1500S or is there a reason you didn’t use the 640S like you usually do? Thanks again!
I love that snow you added for dramatic effect right before you dropped that ham in to cure for the night LoL.
I love this cook...Thanks for all you do to give us this great content Sir 🍻
#HappyThanksgiving #MerryChristmas #FromMyFamilyToYours
Hey guys, great video as always. Suggestion; how about a recipe on Black Forest Ham or Innsbruck Ham? Cheers.
I have a smaller smoker and am doing 2 birds so can I make this the night before and reheat on Thanksgiving and if so...any recommendations on how to reheat and retain all the labor so it doesn't dry out or tast reheated?
I'm using this recipe for our Christmas ham in a few days. Is there any advantage or disadvantage to leaving the ham in the brine for longer, say three days or so?
Hey Tom beef jerky recipe would be great so we can give to family and friends for holidays stocking stuffers. Thanks
Speaking of Christmas meats... have you ever done a Christmas goose?
I used the link above to purchase some of the items in this video and the briner bucket listed on that page is a small bucket, not the one Tom is using in the video.
Uh! it looks so good. Thanks for posting your beautiful smoke ham.
Thx!!! I’m not a big ham fan but this was the best ever. Thank u!!!
I might be tripping but it 100% looks dry in my opinion.. I could be wrong.
I’m hoping to see a hot and fast full packer brisket on the YS640 sometime soon
I know you brined this one but have you ever injected any hams and smoked them?
Does the 640 cook faster than the 1500? My stuff seems to get done a lot sooner...
Will an uncured ham taste like a pork chop? I have had uncured bacon and it tasted like pork chop. Not that good bacon salty flavor
That is a great question! The brine is key; however, the taste and texture will be different than a cured ham. Thanks for watching!
@@allthingsbbq thanks for the reply. We watch everything you do, one of the best cooking channels on RUclips.
What about injecting the ham to get more of those flavors to the center?
What was the final temp it finished at?
175
Fucking genious!! The best in the game🤘🏻
This looks amazing! I love all of your videos! Like ALL! Lol thank you for all you do chef!
Does a ham have to be brined?
No it does not. Think of whole hog cooks. The hams on those aren't brined. it's just a different flavor/texture.
Thanks Chef Tom, very cool
Gonna try this one! Great looking product and recipe. Thanks Tom!
This looks like one of the best things you have made. Will have to try soon!
Now do steamed hams
Great job
Thanks for the video, I just order some items off your site to smoke smoke hams this holiday season! I will follow you recipe exactly thanks for the guidance!!
Awesome Chris. Let us know how they turn out!