Sous Vide HoneyBaked Ham and Mashed Potatoes
ฝัง
- เผยแพร่เมื่อ 27 ส.ค. 2024
- It's the holiday seasons and I love HoneyBaked Ham so I on this episode I make my version of HoneyBaked Ham sous vide style. Nothing goes better than mashed potatoes with HoneyBaked Ham so I went ahead and made my world famous mashed potatoes.
HOW TO COOK HONEYBAKED HAM SOUS VIDE
I cooked it for 3hrs @ (145°F / 62.7°C)
* INGREDIENTS * I used for this sous vide cook.
Ham - amzn.to/2AUYQOm
Mashed Potatoes
3 Potatoes
1/2 stick of butter
1/2 cream cheese bar
2 tsp salt
1/2 cup whole milk
Glaze
1/2 cup Brown Sugar
2 tbsp Butter
1 tsp White Vinegar
2 tbsp Bourbon
1 tbsp Dijon Mustard
2 tbsp Honey
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I must admit,.... you guys have really opened my eyes to a whole other world of cooking. My family loves it when I make your recipes. I just want to say thank you for doing what you do. Merry Christmas my sous vide brothers!
Thank you so much. Please say hi to everyone for me. Merry Christmas also👍👍👍
The music never fails to disappoint 😂😂 I am always in a sous vide dance party
Awesome.... 😂😂 😂😂 😂😂 😂😂 😂😂 I went wild on this one..... 😂😂 😂😂 😂😂 Glad you liked it.
When Maumau tries something really good he always covers his mouth like he's afraid the food is going to escape.
Dude!!!!! I bought a Irish ham imported from Ireland. Used your sous vide instructions and your glaze. First time ever torching anything. And now I blame you I have Zero ham leftovers to snack on later. The whole family sends their appreciation for these videos. Best ham ever. And I don't have to buy bourbon glaze from the local Chinese restaurant anymore. This glaze was the bomb. ( my daughter said it would be good on apples)
I felt like I walked into a Miami night club when the music started. Love the ham!
🤣
lol love that shaking effect in the video after the ham was put in the sous vide bag
I love the way Ninja says "DEE licious" 😂
More like DEEEEEEEE. LICOUSSSSS
"It's so juicy"
Ninja: "It's so yoocy"
"Juicy"
Ninja: "Yes so yoocy"
Love that accent :)
😂😂😂 Thanks for the support.
the first sear: "oh, yeah..." the first glaze: "oh... yeah!" the second sear: "OH, YEAH!" the second glaze: "hold on, i gotta change my pants..."
Word of warning:
In the UK, a joint of gammon and joint of ham are different.
Gammon joint (more common here, and alot of Europe) isn't cooked already, so you need to make sure it's cooked through. It may require much longer than 3 hours to ensure it's cooked.
Once cooked, if then becomes a ham joint
Love your channel. One suggestion for ingredients like potatoes would be to list them by weight. "3 potatoes" can vary a lot in size.
Try adding a dollop of creamed horseradish to your mashed potatoes. Elevates it to RIDICULOUS LEVEL.
+jrkastl nice idea!
I completely agree. At Christmas when I make the prime rib roast, for the potatoes I go with heavy cream, sour cream, a cheeky bit of roasted garlic and a bit of horseradish. Family goes nuts and I won't tell them why. It needs to stay special occasion item. Although, if they stalk me on YT, I guess the cat's out of the bag...
3 baking potatoes or 6 to 8 russet
1/2 stick of butter
1/2 bar cream cheese
2 tsp. Kosher salt
1/2 cup milk
I add pepper and garlic powder
Cook 195° for 2 hours
Guga my family absolutely loves your potatoes!
I might try cooking the potatoes in my instant pot in a steaming basket. Suspended over the water they come out dry. 10 minute cook time (rice setting) then add the other ingredients.
This is truly a thing of beauty.
Is it weird that I sing the sear music on my way home and when I’m bored na....na.......bananana na na na na na na na na na
😂😂😂😂😂😂😂😂😂 I DO THE SAME.....😂😂😂😂😂😂😂😂😂
Same
Sam Hurd Dude same
Now every time I hear the song all I'm going to think about is bananas🤣
perfect number of na na na's, lol A for effort.
This holiday ham cooked Sous Vide style will definatly be a big hit this holiday season.
I've recently started looking into Sous Vide cooking and found your channel while browsing through TH-cam. You and the guys have such great personalities and make every video enjoyable to watch.
The more videos I've watched the more I've given subtle hints to my wife about buying one. She just told me yesterday that her Grandma was going to be buying us one of the Anova Blue Tooth systems for Christmas. I can't wait to make AMAZING meals with this cooking technique.
Happy Holidays from a subscriber in PA!
Awesome... Thank you so much for the support.... and give the sous vide a try brother. its really AMAZING!
Three months later now I am wondering if you like the one that grandma got you both for Christmas? What do you think after using it now for a bit? I am thinking about getting one
Smiley Tow I just bought the Anova WiFi one from target it was on sale for $129 ! Loving it
Thanks! I will check out target!
Just tell them you seen it on their website and they’ll price match it if it shows the regular price
My favorite part is at 0:19 when the ham drops the beat.
In Finland we don't buy precooked hams but cook them ourselves. I made a piece by first smoking a 5 pound piece for 4 hours at low heat and then had it in sous vide it for 11 h. It was the best ham ever!
Markus Haapala 11 hours? 😳
What temp?
75 C (167 F)
Yes! Just in time for the holiday shopping list!
YEAH!
Need more sous vide desserts.
I have 2 coming, editing them now.
Although i don't eat pork i still watch your pork videos only to support the channel! Keep it up guys, that looked AMAAAZING! 😂
Thank you so much. I appreciate that.
It carries over nicely, though. You could do this with a beef roast. Replace the brown sugar glaze with a gravy from the beef juices and you're good to go.
Amr Ayad You should eat pork.
@@skyblue9991 the dirtiest meat although i eat pork ribs once or twice a year
Same here amr
I'm going to try this. I've never had amaaaaazing ham🤣
Great ready you will be in love with amazing ham.
I will try it , too. I have had amazing ham before, but I have NEVER had one described as "soft".
"You look like you are start truck" haha, awesome video. I Never even thought to sous vide a ham, well now it's going to happen!
Made the mashed potatoes tonight. Awesome, of course. But here’s a tip: I couldn’t eat them right away, so they cooled. I put them in a glass dish and baked them in the oven at 350 for 20 minutes, thinking I would just heat them up and maybe get a little browning. Turns out, the brown crust looked great and tasted even better. Big score.
Thank you, guys! This fresh music contributes to the whole atmosphere greatly! I’m desperately waiting you hit 100k subscribers! Warm regards from Ukraine!
Thank you so much.... glad you liked it.. .YEAH new music every episode.
I tried the potatoes you did the first time and they were incredible. I used the heavy whipping cream and minced garlic as well. Best I've ever had
Prepping for Christmas dinner. Step 1. Watch the Sous Vide Everything video, Check! Step 2. Make an amaaazing meal, guaranteed! I need another Anova! Thanks for the video!
Merry Christmas, guys. I wish you a happy, healthy, and prosperous New Year.
amazing!!!!!!!!!!!!!
amazing!!!!!!!!!!!!!
amazing!!!!!!!!!!!!!
amazing!!!!!!!!!!!!!
Never thought to sous vide ham. Gotta try it now!
+S P it's so tender! Try it and enjoy!
Dat caramelized glaze
Editing and videos are getting better every episode. That shot at 4:12 was beautiful!!
Thank you so much.
I rarely ever eat ham but that looked so good. I would eat that all the time lol
+Kay A 😜
That ham...looks like it came out from a fairytale picture book.
This is on my do try list, started it today, pre-heating the water... ajusting the sous vide machine reached top temp at 194... so i will add 1 minute for thoses mashed patatoes lol
Is there anything better than glistening PORK?
I think not!
Long live the pig!
Ben M live lol
I'm watching this without sound because I left my headphones at home, but I can already hear Ninja going, "AMAZING!"
+stylecine yes it was amazing! Thanks for watching!
Made this for dinner tonight. It was Deliciouuuuus. Thanks.
Hello Guys! This show costs me a fortune! I had to buy my first sous vide tools! I am looking forward to the next episode. Till then, Merry Christmas everyone and have a nice holiday! Wishing the best from Hungary, Marton
Yes, I am very tempted, not to mention the chamber vacuum sealer that are seriously expensive.
UAAUAUAUAUAU 97 MIL INSCRITOS ! QUE MARAVILHA ! COMEMORE ! VITÓRIAS!
Brown sugar with spicy mustard is the best glaze ever!
Oh boy, seeing that prime rib made me wanna' faint. It looked so great. Compliments to the chef.
Looks like a job for the FLAMETHROWER to me! I am going to try this in a few days with a costco spiralized ham.
I always have Thyme for these videos🤠
Liked the video before I even started watching 😁
Thank you so much Zach!
I don’t really like ham, but that looks amazing and I would give it a try.👍
Ham looks amazing and I only do my mashed potatoes sous-vide! Happy Holidays!!!
THanks I agree, i can't do the mashed any other way. Happy Holidays
Question - i know this calls for 3 potatoes... roughly what size are they that you guys are using? That could make a big difference in the results I would think, especially if upsizing the recipe. At least a ratio compared to the butter and cream cheese would be helpful :)
Looks like I’m making ham for thanksgiving too
I've tried the mashed potatoes, and they are good. However, I don't have ten sous vide machines, so I'm going to bag them and just put them in simmering water. I figure you get the better potato taste from not having the boiling water leech the starch from the potatoes. I'm also going to substitute sour cream for the cream cheese, so they come out a little creamier.
I concur with sour cream! Gives it a nice bit of acidity and it's definitely not too thick and starchy like cream cheese does. Although I'd probably put about 2 parts sour cream and one part cream cheese
That glaze looks amazing, Makers Mark is definitely a great choice. We really need to try sous vide with our recipes and cooks.
This really looks fantastic. Nice job. I’m inspired! No need to wait for the holidays this would be great year round.
Happy Holidays Guga!! So many people are jumping on the Pichaya bandwagon now! Thanks for changing cooking forever.
amazing!! I just wish I could fit a ham like that in one of my sous vide bags
Do it joe. Its hard to fit but you can do it. Its so worth it.
The luckiest curb in Florida and more than likely the entire world
Happy Holidays, guys. And thank you for the idea. That looks utterly delicious. Or should I say... AMAZING!
Why the hell would anyone give this thumbs down?!?!?
In the jungle....lol...you guys are awesome!!! Simply mazing man!
Do you think you could add actual measurements to your recipes? a stick of butter has different weights depending where you are from.
Yes, butter isn’t sold as ‘stick’ form in Australia, we generally buy butter in two different block sizes, 250gram or 500gram block.
A stick is a quarter cup of butter. Feel free to use an online converter to exchange from freedom units to whatever unit you prefer.
@@johndeerdrew know this is old but a stick is half a cup of butter, not a quarter. It's also just about half of that 250gram butter block.
I like that you are not eating his fine food on disposable trays. it loooks good.
Thank you
Have a merry xmas and a great new year guys ...and thanks for the AMAAAZING! videos throughout the year
liked the second I saw that glaze char up
Happy Holidays! I don't normally like ham, but that looks so good. I don't think I've ever had mashed potatoes with cream cheese before either. Learning something new every day.
HAPPY HOLIDAYS!!!! Yes, this was awesome. Cream Cheese and Mashed were made for eachother.
I'm not a big ham eater, but that looks fantastic. Your potatoes inspired me. I'd love to see you do scalloped potatoes.
The jungle comment is such sharp dig 😂👌🏿
Wow the had looks like it's straight from Tom and Jerry. Looks perfect
You guys are awesome, I just love how Ninja pronounces his words, it has lots of flayber and it's delitchus and also number A and number B and poor Mau Mau he can't help it if he was born in the jungle, give heem a break guys. Keep up the great work guys I love your Channel
Is that little board to paddle Mau Mau with if he doesn't do the dishes?
YES!!!! that is exactly what I was thinking. 😂😂😂😂😂😂😂😂😂
handcannon that is so funny
Feliz Natal and Feliz Navidad to you guys!
Soo yummy and amazing review recipe..mashed potato and ham.. kooks amazing.tnx for sharing this.. happy new year
Nice! I wouldn't mind if you could show more on how to combine sousvide cooking meat and veggies. Making a full meal out of the water.
I like the new background music!
Awesome
Love seeing you guys
Could you update the MASHED POTATO recipe with weight for the potatoes? (metric or US) and the TEMP and TIME for the Mashed Potatoes. THANK YOU
I've tried this recipe multiple times with different sizes of potatoes. The main thing is to follow the amount of heavy cream, butter, cream cheese, and salt. 195F for 2hrs.
@@Renegade0056 thank you for your reply. For clarity, I was referring to the overall weight, not size. As in "use 3lbs of potatoes"
@@Hoss1492 I agree, would like to know what the weight of potatoes is to get proportions correct.
I would love the weight as well, I just tried to make this and even though I used 4 potatoes (cose 3 looked like less than on the video) it ended up super salty.
I guess you need 3 large potatoes.
Guga do you even read these posts? Hire a part-timer and show you care about peoples questions
Felix Navidad! I will be cooking a ham this Christmas and I will be using your recipe. Merry Christmas!
WOW!!!! GREAT VID GUYS!!! THIS IS A MUST TRY!!!
God I love this channel so much
THANK YOU SO MUCH!!!!
Can you cook the potatoes in the sous vide at the same temperature as beef? (~55c) And give them twice as long like 4 hours to get the same result?
Merry Christmas guys 🎄
???? Question ???? Any suggestions on how to fix undercooked mashed potatoes? Not sure what I did wrong. I cooked less than 3lbs at 195F for 2 hrs. I used a potato masher since I do not have a ricer.
Man that looks AMAZING!!! I’m going to try this out. I did the potatoes last time and they were good!
Merry Christmas to you and your families . May 2018 be a fabulous year for all of you . Best Wishes .........Bill
Wow wow!!!!
Guys, you really need to use local organic honey. The stuff in the squeeze bottle is junk!
Love the videos! Keep em coming.
I like the mash idea, great if you are sous vide cooking anyway. No mess. My vacuum sealer wouldn't be able to take the milk/liquid though. May use sour cream or freeze some milk blocks.
Did the mash cook for the same time as the ham? I think I missed that bit.
How much did recooking the ham change it? Is it worth the effort, or maybe just warm it and glaze it?
AKA Nathan I don't see a point to putting milk or cream in early.
I use a gallon size freezer ziplock to make the potatoes. Don't have to worry about sealing wet items.
My suggestion is to blend the dairy and place it in a sealed jar (like the one he used for the glaze) and heat it to 145º with the ham. Then put the potatoes through a ricer - there is no better way to mash them - and add the dairy afterwards. That way you also don’t end up adding too much or too little dairy and having dry or soupy potatoes. (The problem with potatoes is that you can never tell in advance how much you need!)
I would also cook half a dozen cloves of garlic with the potatoes and send those through the ricer too.
Never tried sous vide. But it must be the most tastiest meat or fish. In fact it might be so flavourful that peolple might be turned off of the pure taste of the meat.
If there is a method of cooking to find out what the animal has been fed through its growth, sous vide would be the most obvious method for the meat not to loose its nutrients whilst its been cooked. It is the future for people who want the best value for their nutrition.
From the soil where the animal has been bread to the animals feed and growth method. In the future people will pay for the best ground to breed the animals and the quality of feed for the animal. I believe.
Japan has restaurants where the menu shows the breeder of the animal. The animals family tree. Its place of origin and its most prodominant feeding method.
IT IS AMAZING !!!! LOL
This looks fantastic, only thing, you really need a vacuum chamber sealer for the liquid mash
Hot Damn that Ham tho!!! Making my mouth water. Great job guys. If you haven't already heard of them, you gotta try Benton's Hickory Smoked Ham from Tennessee....don't get me wrong..HoneyBaked is awesome...but you guys will love this. And his bacon...will change your life!! I have this stuff shipped to Cali all the time. Merry Xmas Bruthas!
I would love to give that a go. Never heard of it but I will research for sure. THanks for the tip.
I second that! The bacon is the best I have had-and I've had a lot!
Hoping to see your version of the Cuban sandwich with the leftovers. In fact, that would be a great followup to some episodes... that is if there ever was anything left.
A-MAI-ZING
1:12 Aside from Woodford, Makers Mark is also my favorite!
Lucky you - getting to get water up to 199 and it's not boiling! The potatoes were great! (errr... amazing!)
Note to self. Never watch Guga and the guys when hungry.
Wonder how a spiral ham would be. Would you glaze between the slices before you cook? Hmm. Looked great keep up the good work and Merry Christmas and a Happy New Year to the whole gang.
The reason Guga's ham was so juicy is because they did *not* use a spiral sliced ham. I tend to buy spiral sliced hams but they dry out a lot faster and there's not a lot you can do about it..
I agree with ehrighweiss. Spiral will probrably try out. But, there is only one way to find out. Merry Christmas and a Happy New Year to you too... Thank you so much.
Wow that looks super easy the way you have done it, fantastic video again always great content, Merry Xmas and a Prosperous New Year to you guys ✌️👍
isn't 195F used for the potatoes too high for the safety of the plastic?
If you are using the right bag its good.
100k subs for a SVE Christmas! Amaaaazing!
Great stuff! I have seen you put cream cheese in the mashed potatoes multiple times and I think to myself that I should try it the next time I make mashed potatoes, but I always forget! I'm gonna do it for real next time.
On a semi-related note, I'm planning to use Chefsteps recipe for homemade "HoneyBaked" ham for Christmas dinner. I'll let you guys know how it goes and if it's worth the effort after it's all done and over if you like.
Would love to see one done from scratch, was wanting to do one sous vide for Xmas.
Man man this looks so nice! Much love from Amsterdam
WOW that is awesome, would love to go there one day... Thank you so much for the support.