Christmas Ham | How to Cure Ham at Home | Smoked Glazed Ham | Holiday Ham Recipe

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  • เผยแพร่เมื่อ 21 พ.ย. 2024

ความคิดเห็น • 71

  • @michelemainardi1340
    @michelemainardi1340 10 หลายเดือนก่อน +1

    Thank you for your fantastic recipe. I'm Italian and my wife and my American friends said it's the best Christmas ham they have ever tasted

    • @BigDaddysBBQPit
      @BigDaddysBBQPit  10 หลายเดือนก่อน

      Thank you for watching! I’m so glad you enjoyed it!

  • @sudzbuddy6
    @sudzbuddy6 11 หลายเดือนก่อน +1

    Making my 3rd Christmas ham with this recipe
    It’s a great one but I felt compelled to add
    1/8 cup cinnamon
    1/8 cup allspice
    2 cups Cran/Pomegranate juice
    1 cup Molassas
    It’s amazing!!!!
    Thanks for giving me a great base brine to start with!!!
    Merry Christmas

    • @BigDaddysBBQPit
      @BigDaddysBBQPit  10 หลายเดือนก่อน

      Great tip! I’ll try that! I hope you had a Merry Christmas!

  • @georgeguansing5131
    @georgeguansing5131 ปีที่แล้ว +1

    Look very delicious. Must try and cook this cure Ham for this coming Christmas.

  • @edwardcullen606
    @edwardcullen606 2 ปีที่แล้ว +1

    I believe that is the best video I've seen on curing a ham, thank you so much for sharing it, I learned things. I like to make pork loin hams just for the simplicity and no bone to deal with.
    Again thanks for the excellent video.

    • @BigDaddysBBQPit
      @BigDaddysBBQPit  2 ปีที่แล้ว

      Thank you so much! We also do a lot of pork loins!!!

  • @seekerrahl8731
    @seekerrahl8731 ปีที่แล้ว +1

    Thank you for this great video! Will be trying something similar, will adapt the brine to a sweet blueberry tea brine.

    • @BigDaddysBBQPit
      @BigDaddysBBQPit  ปีที่แล้ว

      That sounds amazing! Thanks for watching!

  • @WeberEnthusiast
    @WeberEnthusiast 3 ปีที่แล้ว +1

    That ham made my mouth water , definitely on the list this Xmas day

  • @talklasvegas
    @talklasvegas 11 หลายเดือนก่อน

    Best video ive seen. Our farm hog came from the butcher with fresh hams, and you sir have taught me the way! Merry Christmas to you and yours and thank you

    • @BigDaddysBBQPit
      @BigDaddysBBQPit  11 หลายเดือนก่อน

      Enjoy! Merry Christmas!

  • @wilsondelosreyes5335
    @wilsondelosreyes5335 2 ปีที่แล้ว +1

    Thanks a lot for sharing your recipe, process and technique of making tasty smoked ham! I really learned from you.

  • @VandeMataram-ne1pq
    @VandeMataram-ne1pq 10 หลายเดือนก่อน +1

    I can imagine how lovely this recipe is. Ill try this soon. Ham is very expensive in India and that too poor quality. Thanks.

    • @BigDaddysBBQPit
      @BigDaddysBBQPit  10 หลายเดือนก่อน

      Thank you for watching!

  • @jonl.garton4616
    @jonl.garton4616 2 ปีที่แล้ว +1

    Very excellent video! Nice job!

  • @dansharkey5218
    @dansharkey5218 3 ปีที่แล้ว +1

    Bid D I take my hat off to you; that was a spectacular job.

    • @BigDaddysBBQPit
      @BigDaddysBBQPit  3 ปีที่แล้ว +1

      Thank you so much for the kind words and following us, it is greatly appreciated!

  • @michaeldolenko2820
    @michaeldolenko2820 3 ปีที่แล้ว +1

    Looks amazing! Thanks for the instructions and recipe. Doing one this Easter, but starting with some capicola shoulder roasts before I take on a big beauty like this.

  • @jessiehoward158
    @jessiehoward158 3 ปีที่แล้ว +1

    thanks gonna try this out looks delicious.

    • @BigDaddysBBQPit
      @BigDaddysBBQPit  3 ปีที่แล้ว

      It was wonderful! Let me know how it turns out!

  • @paula.2422
    @paula.2422 2 ปีที่แล้ว

    That is a beautiful looking ham...well done 👍

    • @BigDaddysBBQPit
      @BigDaddysBBQPit  2 ปีที่แล้ว

      Thank you!

    • @paula.2422
      @paula.2422 ปีที่แล้ว +1

      @@BigDaddysBBQPit I just came and re-watched your video. I thought I should mention, next time, try drying your cured ham and let it sit on a rack in your fridge for 24 hours. This really helps it form a pellicle and the smoke loves sticking to it much better. Either way, this still looks delicious. Merry Christmas to you and your family and thanks again for your great video 🙏

    • @BigDaddysBBQPit
      @BigDaddysBBQPit  ปีที่แล้ว

      @@paula.2422 your correct! Merry Christmas!

  • @jcmirra
    @jcmirra 10 หลายเดือนก่อน +1

    great video thanks

  • @Mike_Y.
    @Mike_Y. 2 ปีที่แล้ว +1

    Nice brother

  • @lowdownone
    @lowdownone 11 หลายเดือนก่อน +1

    I’m surprised it wasn’t too salty since you still hit it with a rub after a long cure/ brine. Whenever I do that it ends up salty

    • @BigDaddysBBQPit
      @BigDaddysBBQPit  10 หลายเดือนก่อน

      No as a matter of fact, this is the only ham we eat because we control the salt!

  • @realeyesrealizereallies5364
    @realeyesrealizereallies5364 5 หลายเดือนก่อน

    What is the name of your injection gun and where can I find it? Great video!

  • @markchidester6239
    @markchidester6239 2 ปีที่แล้ว

    Nice! Now I'm hungry!
    Does it work to cure it then freeze it and smoke it later?
    Our pigs are going to butcher next week. Making plans!

    • @BigDaddysBBQPit
      @BigDaddysBBQPit  2 ปีที่แล้ว

      I have never tried it that way. Could you freeze the fresh hams until you cure them?

  • @fredgarv79
    @fredgarv79 3 ปีที่แล้ว

    I notice you didn't dry it much. some ideas say let it dry overnight to get the pelicle to absorb more smoke. But yours looks as good or better as any I have seen on you tube period. just fantastic. I am doing a 20 pound one because like you said its what they had, but I cut off the hock and am going to smoke it separately. I didn't even think of injecting it but I did take off the skin like you did and let it sit in my brine for 14 days so it should be good I hope. I'm going to smoke it for as long as I can and if it's not done, I'll just stick in in the oven till it gets the right temp. what temp did you take it off and how long did you let it rest after it was taken off?

    • @BigDaddysBBQPit
      @BigDaddysBBQPit  3 ปีที่แล้ว

      Thank you for watching, we let it rest about 30 minutes.

  • @rustylamb3421
    @rustylamb3421 3 ปีที่แล้ว +1

    Great video i need to make a ham someday!

  • @Nezmin2
    @Nezmin2 2 ปีที่แล้ว

    Big Daddy, my daughters allergic to apples. Is there a substitute to use during the smoking process as a spritzer? Also, what was your glaze?

    • @BigDaddysBBQPit
      @BigDaddysBBQPit  2 ปีที่แล้ว

      You can use pineapple juice as well. The glaze we used was a Boars Head product I believe.

  • @charlesvalentine205
    @charlesvalentine205 2 ปีที่แล้ว

    Did you put the bucket in the refrigerator for the week ?

  • @Lstractorman
    @Lstractorman 3 ปีที่แล้ว

    Question can you cure it then freeze before thawing and smoking

  • @LuisRomero-fh9bu
    @LuisRomero-fh9bu 3 ปีที่แล้ว

    Is it ok to add more sugar? Thanks

    • @BigDaddysBBQPit
      @BigDaddysBBQPit  3 ปีที่แล้ว

      I have not done that, but I believe it would just make it sweeter.

    • @LuisRomero-fh9bu
      @LuisRomero-fh9bu 3 ปีที่แล้ว

      @@BigDaddysBBQPit Thank you so much

  • @priscillamartinez3764
    @priscillamartinez3764 3 ปีที่แล้ว

    Can I leave a little more skin on the ham

  • @jeffsmith350
    @jeffsmith350 3 ปีที่แล้ว

    What kind of glaze did you use? Thanks

    • @BigDaddysBBQPit
      @BigDaddysBBQPit  3 ปีที่แล้ว

      It was quite simple. 1 jar of Crosse & Blackwell Ham Glaze and a 12 oz can of Coke. Brought it to a simmer and mopped it on. Thanks for the question and the view!

    • @fredgarv79
      @fredgarv79 3 ปีที่แล้ว +1

      @@BigDaddysBBQPit love cross and blackwell products. their cocktail sauce is the best

  • @LuisRomero-fh9bu
    @LuisRomero-fh9bu 3 ปีที่แล้ว

    Is it possible to add meat tenderizer in the cure and more sugar? I am trying to replicate the tenderness of commercial Christmas/sweet ham? Thank you so much in advance for the help.

  • @michaelparson147
    @michaelparson147 3 ปีที่แล้ว

    What kind of salt Big Daddy ??

    • @BigDaddysBBQPit
      @BigDaddysBBQPit  3 ปีที่แล้ว

      I used kosher salt along with Prague Powder #1 (pink curing salt). For the curing salt you want to follow the instructions closely. How much you use goes by the weight of the meat.

  • @bearpollie
    @bearpollie 2 ปีที่แล้ว

    Whats pickling spice ????

    • @BigDaddysBBQPit
      @BigDaddysBBQPit  2 ปีที่แล้ว

      Pickling spice is an aromatic spice blend, usually made up of dried ingredients like peppercorns, pepper flakes, dried herbs, and various spice seeds. You can find it in most stores! Thanks for watching!

  • @davidgroskopf7898
    @davidgroskopf7898 ปีที่แล้ว

    Why the pink salt?

    • @BigDaddysBBQPit
      @BigDaddysBBQPit  ปีที่แล้ว

      That’s Prague Powder #1. It is used for curing and to allow smoking at lower temperatures.

  • @rcajun8902
    @rcajun8902 2 ปีที่แล้ว

    That didnt delute your brine adding all the extra water, shouldnt you have made more brine instead? Asking to learn!

  • @muleycrazy
    @muleycrazy 9 หลายเดือนก่อน

    Turn off the Friggen noise

  • @alfredoloaiza1186
    @alfredoloaiza1186 3 ปีที่แล้ว

    it is me, or it looks a little dry?

    • @sudzbuddy6
      @sudzbuddy6 2 ปีที่แล้ว

      He said it was juicy
      Must be you

  • @dayman5417
    @dayman5417 ปีที่แล้ว

    Would the brining process be the same if you were baking it in the oven?