Welcome to TN! (We are now in Ohio but spent 52 years in the Volunteer State. Have lots of family in west TN as well as middle and east😍) Congrats on that purchase! We have enjoyed this heritage food for generations. Even this year, we ordered our TN ham and had a family member bring it to you. Don’t forget to have it with Redeye Gravy❤️🎄❤️Merry Christmas. 🙌🏽katie
Love this video! But a hint....we just love you all and it doesn't matter what kind of introduction you give. Just saying "hello all" and getting right to it, is perfect! Tutorial on this ham was so interesting and educational.
Haha! I give him a hard time but we are having fun. 🤣 The ham was yummy. His mama came by yesterday so he shared some with her. It is her daddy who always made this. Hope y’all had a good day. 😘
here in my area of Canada we have two main types of ham: spiral cut (which is cut from the leg of a pig) and "holiday" ham. The latter is some type of pork product that is formed into a ham shape using ingredients you don't want to know about! Rarely do I see a ham like Mr. P's country ham in a store. Actually, I don't think I have ever seen one like it! I am interested in it though, and may have to order one from a local farm. Thanks for the tutorial!
Carolyn Napier I doubt they ship to Canada and if they do , the idea of meat in the mail makes me uncomfortable especially with covid. Mail from the US can take weeks to get here.
The ham in the Clifty Farms packages in the store are vacuum-sealed and unrefrigerated due to the curing process. That's how folks here purchase small amounts of cured meats. They would be safe to send in the mail. And yummy too. 😃❤️
Hi friends 🙂 hope your christmas day was a lovely one. As Ms Katie would say....oh my stars 🌟!! the bloobers made me giggle 🤭 poor Mr P ...just as well you're patient!!? 😛lol Great instructional video re the ham. I've never seen a ham that you had to boil like that? The ones we get here are like you have , the ready to eat kind , but some people remove the rind, score the fat and decorate with cloves, cherries etc. Could you eat your ham without your cooking process? or would it be too salty? Have you ever added herbs or seasonings while you simmer your ham? Nice video Mr P, i remember from your older video how much this means to you...you did your granddaddy & daddy proud, good job! 👍🏻
I soak my hams about 16 hours after scrubbing. Then bring to a boil for a couple of hours, then wrap it up in the pot, with blankets, coats, then "put it to bed" overnight--12 hours or so. The next morning it gets cleaned up, glazed and put in oven for another 1.5 hours.
Wasn't going to post a comment but since this one is buried... don't quit your day job buddy. This was horrible. Keep trying... off camera. Then put one out, you have the right idea however your presentation sucks narly balls.
Hi and thanks for watching. While we *always* save (and intentionally make) broth from cooking poultry, beef and other meats and veggies, we don't save this water as it is so saturated with salt (and not the healthy salt). We wouldn't want to ruin vegetables with so much salt but you are welcome to save/use it if you wish. Thanks again for watching. ❤️MrPatient and Mrs. Katie
I just moved to West TN from CA and I bought my first country ham! Thanks for making this video. Now I know what to do with this beautiful ham!
Welcome to TN! (We are now in Ohio but spent 52 years in the Volunteer State. Have lots of family in west TN as well as middle and east😍) Congrats on that purchase! We have enjoyed this heritage food for generations. Even this year, we ordered our TN ham and had a family member bring it to you. Don’t forget to have it with Redeye Gravy❤️🎄❤️Merry Christmas. 🙌🏽katie
Love this video! But a hint....we just love you all and it doesn't matter what kind of introduction you give. Just saying "hello all" and getting right to it, is perfect! Tutorial on this ham was so interesting and educational.
Thanks so much, friend! 😃😃 💚💚😘
Based video. Thank you. Merry Christmas!
Same to you!
Ham looks sooooo good, we love ham! Loved the bloopers, persistence and patience lol
Haha! I give him a hard time but we are having fun. 🤣 The ham was yummy. His mama came by yesterday so he shared some with her. It is her daddy who always made this. Hope y’all had a good day. 😘
here in my area of Canada we have two main types of ham: spiral cut (which is cut from the leg of a pig) and "holiday" ham. The latter is some type of pork product that is formed into a ham shape using ingredients you don't want to know about! Rarely do I see a ham like Mr. P's country ham in a store. Actually, I don't think I have ever seen one like it! I am interested in it though, and may have to order one from a local farm. Thanks for the tutorial!
You can go online to clifty farms .com and order one to be shipped to you.
Carolyn Napier I doubt they ship to Canada and if they do , the idea of meat in the mail makes me uncomfortable especially with covid. Mail from the US can take weeks to get here.
The ham in the Clifty Farms packages in the store are vacuum-sealed and unrefrigerated due to the curing process. That's how folks here purchase small amounts of cured meats. They would be safe to send in the mail. And yummy too. 😃❤️
Hi friends 🙂 hope your christmas day was a lovely one. As Ms Katie would say....oh my stars 🌟!! the bloobers made me giggle 🤭 poor Mr P ...just as well you're patient!!? 😛lol
Great instructional video re the ham. I've never seen a ham that you had to boil like that? The ones we get here are like you have , the ready to eat kind , but some people remove the rind, score the fat and decorate with cloves, cherries etc.
Could you eat your ham without your cooking process? or would it be too salty? Have you ever added herbs or seasonings while you simmer your ham?
Nice video Mr P, i remember from your older video how much this means to you...you did your granddaddy & daddy proud, good job! 👍🏻
When I seen my state flag I knew he'd know
Born and bred Tennessean for 52 yrs before moving❤️
Love the bloopers, I get it... take 45!
I soak my hams about 16 hours after scrubbing. Then bring to a boil for a couple of hours, then wrap it up in the pot, with blankets, coats, then "put it to bed" overnight--12 hours or so. The next morning it gets cleaned up, glazed and put in oven for another 1.5 hours.
Good video.
Thanks for the visit!
Do you leave the ham in water for one hour after it is cooked and can you save the skin and fat to season vegetables I'm cooking one today your way
Yes, I do use the water but dilute it. It is super salty!
Sure looked good. Thanks for sharing. :)
You got yourself in trouble making that video. Lol
You got that right!
Wasn't going to post a comment but since this one is buried... don't quit your day job buddy. This was horrible. Keep trying... off camera. Then put one out, you have the right idea however your presentation sucks narly balls.
@@michaelbarnes6017 don’t be a dick, Michael. Too much hate in the world
To show up and troll. Find a better use of your time.
Thank you for sharing. I find the soaking is critical for pulling out the salt. How did yours taste if you didn’t soak it?
@@michaelbarnes6017 come back when you actually have 7K subs and have published 700+ videos like us. Bye bye, Mrs. Katie
Just put your ham in,a cooler to soak it.
Thanks.
Why aren’t you saving the broth for cooking vegetables and greens!
Hi and thanks for watching. While we *always* save (and intentionally make) broth from cooking poultry, beef and other meats and veggies, we don't save this water as it is so saturated with salt (and not the healthy salt). We wouldn't want to ruin vegetables with so much salt but you are welcome to save/use it if you wish. Thanks again for watching. ❤️MrPatient and Mrs. Katie