Made this today. First time doing anything of the sort. After religiously watching this video about 100 times, it's done! And my family loves i! Thank you!!!
I have used your previous recipe over the last number of years. I just love straight talking. I am now the official chef for the Christmas Ham within my Realm. Thank you so much.
That looks so amazing! You make us so hungry, so early! That's not a bad thing, like your cooking. The aromas that fill your house must be something else.
oh wow that looks so moist, that little bit of that crispy skin with some ham wrapped around it is always the best..and as always, great video Chef John
"You are the fatboy slim of your holiday ham skin". I wrote that bit up just for memorization. I know, I absolutely know, that at some point of life I will get to use that quote.
omg 9 minutes, I'm so close... I love your videos chef John, I actually delay my eating of food so i can eat my dinner while watching your videos in order for them to hopefully taste better.. is that weird?
Finally someone who sliced the ham in the end and actually showed the final result. Congrats, looks great, and yes, smoking it sounds like a great idea. BTW, isn't it necessary to inject the meat?
i normally make my Christmas ham by getting a good quality ham with the skin on (sometimes boned and rolled other with the bone still in) from my local butchers (In Ireland Ham is part of the Traditional Christmas Dinner) soak it and let it step in cold water for a couple of hours depending on it size to rinse of the excess salt and brine then boil it in cider (regular alcoholic cider, i don't know about the cider in the US if it's non alcoholic it may be too sweet) with stock veg (Onions, carrot, celery, pink and black pepper corns, bay leaves and some juniper berries) boil it for 2-3 ors depending on the size then let cool and score the skin into diamonds, then either a regular honey mustard glaze (English hot mustard painted on the meat with brown sugar sprinkled over the mustard then baked in the oven and basted with honey every 10 mins or so until golden) or a good quality pre made glaze from the butchers......always goes down a treat and makes great sandwiches.
Thank you, Boss John! I finally know how to make true cured ham! They don't make those here in Brazil, and I can't eat the cooked ham they sell here, it's horrible!
Chef John's instructions are quite clear. But, it's important to make proportionate adjustments if the weight of your ham is different, especially with regard to the pink salt. You do not want to overdo it!
Nice job! I really should try this sometime. However, i would avoid the sodium nitrate since it's linked to increased risk pancreatic cancer. I'm not saying you will get cancer if you eat it, just that you increase the risk of getting cancer by having nitrate salts as a regular part of your diet. So avoiding it in general seems like a pretty good option. (If you don't believe me, ask google)
I’ve got the ham brining, but our holiday party has been postponed. I planned to rinse, bake, and serve the ham just before the party, but since it is now postponed, what is the best thing to do with the ham? Can I rinse and refrigerate and then cook before the party (in about a week)? Should I cook it and reheat before the party?
Chef John, I love your videos, I am watching this one for the 7 time and I will do this recipe. Could I add one apple cider together with the cold water? Greetings from Brasil!
I have a 12 LB bone in skin on ham sitting in brine right now ... and I am a bit worried about proportions. I hope you can help. I boiled 2 L water and poured it over 500 grams of Kosher salt + 300 gram sugar + 3 teaspoons pink salt (Following package detailed at 1/4 teaspoon/ LB of meat) - compared to your ratio of meat/pink salt it seems much less ... This will be in the brine for the about 6 days (1 day / 2LB ) ... Should I be worried about my proportions ? 500 grams salt + 3 teaspoons pink salt for a 12 lb ham ? Please advise if possible :) Thank you , Big Fan
I don't mean this as a personal criticism. I went metric 50 years ago despite learning all t'others. Now I have to de-educate myself in order to follow your reesipes. What is it with America?? Anyway I will continue to be seriously entertained by your very good self Mr Wishes. How about steak and kidney pudding with a SUET crust? Yes we do have some tasty gems in the UK.
Check out the recipe: www.allrecipes.com/Recipe/245724/Home-Cured-Holiday-Ham/
Can i make it whit a beef. Because im muslim ?
@@namadepannamabelakang3128 well, it's not going to be holiday beef... it will be corned beef.
Thank you for reposting this.
I think people misunderstood the part at the end. I was, of course, talking about a ":thumbs up" ;)
+Food Wishes Ha!
+Food Wishes whatever you meant... it I let out a yelp of a laugh. Keep them coming.
literally
+Food Wishes My jaw dropped and I started giggling and had to ask "Did he seriously just make a boner reference?! Amazing!"
Thanks. Now I feel ashamed of my ham boner.
Made this today. First time doing anything of the sort.
After religiously watching this video about 100 times, it's done!
And my family loves i! Thank you!!!
Been scoring for 30 years huh.... Nice ;)
I wondered if anyone else was going to catch that
Buh dum tis. Ha, it went over my head lol
Scoring bags o’ pot!
I have used your previous recipe over the last number of years. I just love straight talking. I am now the official chef for the Christmas Ham within my Realm. Thank you so much.
You make food look so good I usually go out and buy the ingredients same day. I have never been disappointed.
chef john is the only youtube foodie that makes me actually LAUGH. his dad-esque jokes are the best.
Am I the only one who wants to live with this guy?? I would be in heaven eating all the food he makes!
Lol'd incredibly at the skin's visual representation of how good you thought the ham was
+Paintplayer1 I LOL'd too. For reals. Out loud.
+Paintplayer1 omg that floored me - this video needs to come with a x-rated warning :) ~~~~ incredibly shocking and pleasant
Lol, same here. It took me a second to realise what he meant, then just cracked up lol
+Paintplayer1 i thought it was a bit horrifying
I love videos like this. Cured meats are so delicious/interesting, and making them yourself makes you look like some kind of wizard to your friends.
Chef John AND a dick joke? My cup overfloweth...
hahhha
You have the best personality on TH-cam. Ever.
That looks so amazing! You make us so hungry, so early! That's not a bad thing, like your cooking. The aromas that fill your house must be something else.
that crunch....was so very saitsfying
October 30th 2017. That's a great voiceprint you have there you keep your audience well attuned to your knowledge of cooking.
I know your house is the place to be for the holidays! Epic looking ham, chef!
oh wow that looks so moist, that little bit of that crispy skin with some ham wrapped around it is always the best..and as always, great video Chef John
That crunch.... oh boy, that crunch.
"You are the fatboy slim of your holiday ham skin".
I wrote that bit up just for memorization. I know, I absolutely know, that at some point of life I will get to use that quote.
+UnclePutte LOL
Was he being sarcastic at the beginning when he said "feel free to not do your scoring as perfect as mine"? Cause that scoring looked like shit.
+Nur La grande no it was perfect
+Nur La grande Don't be a ham. lolz!
+UnclePutte I had a smattering of joke material for Jewish boys and ham and circumcision, but I'll wait until next year to let that congeal. :-)
Whenever i click on any of your videos i feel like I'm in some kind of really fancy, luxury and royal restaurant some in Italy or in France.
The irony of using kosher salt for a ham recipe. Who ever said the universe doesnt have a sense of humor?
What's the humor here tho. I don't get it? Does it have something to do with origins of name kosher?
@@CyanideOwl Kosher means Jewish religious approved. They don't eat pork, it against their religious beliefs. The same with Muslims
@@6666-v5b true, where i live is just called sea salt (cause the coarse crystals and is unprocessed)
Chef, you are the real ham here. Cute little "thumbs up" at the end, too.
I really love that roasting pan!
Thanks to you I cured and cooked my own ham. Thank-you
The innuendo in this video is so hilarious!!
I was waiting and waiting to hear what you were referring to. Then, there it was! Worth the wait for sure!
This video has changed my life!!
The last bite comment and visual hysterical!!!
omg 9 minutes, I'm so close... I love your videos chef John, I actually delay my eating of food so i can eat my dinner while watching your videos in order for them to hopefully taste better.. is that weird?
+zanesmith666 I do that too, otherwise I would be so hungry! Even a piece of bread tastes better while watching Chef John.
Well, that's what I *do* lol
i cant believe he said that! i love this guy.
Thanks for the recipe! I'm planning an unforgettable luncheon for a business associate soon and this will do the trick!
I find myself in possession of a fresh pork ham. I am really glad you have this recipe!
No wonder my hams are always dry. I've been roasting it all wrong. I plan to try this recipe out now so I'll be ready for the next holiday!
Looks so much better than our usually dry christmas hams here in Sweden...
"The only other ingredient needed here is the most precious: thyme".
"The only other ingredient needed here is the most precious: cayenne"
Looks absolutely delicious . I can hardly wait to eat my video screen 😄
You know, that's how I feel about a delicious holiday ham too! :D
I found the simplest recipe for ham.. thank you
I watch his video because i love hearing his voice.😍
man I love this channel
you are the bob ross of food videos
+Daniel K Keep working at that, Daniel....you aren't quite there yet
Mc Kenna :)
+Daniel K The Bob Ross of his pork Criss Cross? ;)
You are the Bob Ross, of your maple and mustard glaze sauce?
Your meat carving skills are on point!
chef john always, always winsss
glad to have found this channel.
great video and very good details. Thanks Mr !
yum yum and greetings from Africa.
Jon that looks so OSM...love the skin...yummmm
Always a pleasure to listen to you talking about food, so passionate, are you sure you're not French?
Finally someone who sliced the ham in the end and actually showed the final result. Congrats, looks great, and yes, smoking it sounds like a great idea. BTW, isn't it necessary to inject the meat?
Thank you Chef John I like the way speak!
Look so delicious
Как всегда шедевр! Спасибо!
chef john I love your videos so much, please do some more veggie or even vegan recipes! ❤️
I would make this for Christmas, but then I'd have to share.
"I've been scoring for about 30 years" LOL!!!
i normally make my Christmas ham by getting a good quality ham with the skin on (sometimes boned and rolled other with the bone still in) from my local butchers (In Ireland Ham is part of the Traditional Christmas Dinner) soak it and let it step in cold water for a couple of hours depending on it size to rinse of the excess salt and brine then boil it in cider (regular alcoholic cider, i don't know about the cider in the US if it's non alcoholic it may be too sweet) with stock veg (Onions, carrot, celery, pink and black pepper corns, bay leaves and some juniper berries) boil it for 2-3 ors depending on the size then let cool and score the skin into diamonds, then either a regular honey mustard glaze (English hot mustard painted on the meat with brown sugar sprinkled over the mustard then baked in the oven and basted with honey every 10 mins or so until golden) or a good quality pre made glaze from the butchers......always goes down a treat and makes great sandwiches.
What does the star anise do? How crucial is that? Figuring out if it's worth it to get some. I don't think I did the other 2-3 times I've made this.
So cool and I bet if I put this in my electric smoker it would be OFF THE CHAIN. I will defiantly have to give this one a try one of these days
May you live for a thousand years...
I love watching the videos just because of the little jokes he throws in
OMG you make it look easy.
Oh Chef John how talented and funny you are!
Merry Christmas to you and your family and thank you
Thank you for this!
Very helpful!
🤜🤛💓
This is even better than my ham me down recipe
Great video . I'm from the Bahamas I enjoy your vids a lot 👌
thank you chef john I love you
I've been scorin' for 30 years - I'm pretty good at it.
Thank you, Boss John! I finally know how to make true cured ham! They don't make those here in Brazil, and I can't eat the cooked ham they sell here, it's horrible!
Sticking cloves between the opening in skin when it's hot gives extra flavor..
Great 👍 I can try this,Thank you
Yum..... Chef your Holiday Ham looks Magnificent! :)
you make me hungry than I should be
Ham and mustard are the best of friends
I do the same thing with lamb. Its awesome!
This brine looks very similar to how I pickled my beef tongue. I roasted the spices to bring out a bit more of the aeromatics.
Chef John's instructions are quite clear. But, it's important to make proportionate adjustments if the weight of your ham is different, especially with regard to the pink salt. You do not want to overdo it!
Thank you Chef John.
Chef John for the win!
Nice job! I really should try this sometime.
However, i would avoid the sodium nitrate since it's linked to increased risk pancreatic cancer.
I'm not saying you will get cancer if you eat it, just that you increase the risk of getting cancer by having nitrate salts as a regular part of your diet. So avoiding it in general seems like a pretty good option. (If you don't believe me, ask google)
Definitely tastes great
Wao that looks yummy
LOOKS GOOD CHEF!
I am a simple german, I see pork and I thumbs up
Love your videos and humor! I will make this recipe this Thursday! Where is the maple mustard glaze? Keep making great vids please!!!👍
I’ve got the ham brining, but our holiday party has been postponed. I planned to rinse, bake, and serve the ham just before the party, but since it is now postponed, what is the best thing to do with the ham? Can I rinse and refrigerate and then cook before the party (in about a week)? Should I cook it and reheat before the party?
beautiful ham cheif john. happy holidays
Chef John, I love your videos, I am watching this one for the 7 time and I will do this recipe.
Could I add one apple cider together with the cold water?
Greetings from Brasil!
You can get pink salt at Amazon. Morton's Tender Quick is the equivalent (you add the sugar and spices).
what kind of roasting pan are you using? I'm looking for roasting pan to buy. that one you have looks awesome.
Now that's a delicious ham! Perfection :)
Does anyone know what kind of oven Chef John has? I have always admired his, and after moving to a new house I am in need of one.
I have a 12 LB bone in skin on ham sitting in brine right now ... and I am a bit worried about proportions. I hope you can help. I boiled 2 L water and poured it over 500 grams of Kosher salt + 300 gram sugar + 3 teaspoons pink salt (Following package detailed at 1/4 teaspoon/ LB of meat) - compared to your ratio of meat/pink salt it seems much less ... This will be in the brine for the about 6 days (1 day / 2LB ) ... Should I be worried about my proportions ? 500 grams salt + 3 teaspoons pink salt for a 12 lb ham ? Please advise if possible :) Thank you , Big Fan
This looks amazing. How would you use that salt to make the “hamlets” from your previous video (instead of the celery juice)? Thanks!
Looks delicious! Are you up at 5 AM cooking? Love it!
😳Awesome video thank you for the tips
So... Can the pink salt for curing not be pink?
Cus we got curing salt but it's like salt rocks.
I don't mean this as a personal criticism. I went metric 50 years ago despite learning all t'others. Now I have to de-educate myself in order to follow your reesipes. What is it with America?? Anyway I will continue to be seriously entertained by your very good self Mr Wishes. How about steak and kidney pudding with a SUET crust? Yes we do have some tasty gems in the UK.
U are awesome Chef John, and amazingly funny 😂❤💜
If you don't have a smoker, could you add liquid smoke to the brine to get the smokiness?
John I will be doing this on my big green egg i will let you know how it turns out.
Hi chef
Can we not use the sugar?!
Thanks for the recepie