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
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.
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
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.
@@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 🙏
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?
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!
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.
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.
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!
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
Thank you for watching! I’m so glad you enjoyed it!
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
Great tip! I’ll try that! I hope you had a Merry Christmas!
Look very delicious. Must try and cook this cure Ham for this coming Christmas.
Awesome! Thanks so much for watching!
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.
Thank you so much! We also do a lot of pork loins!!!
Thank you for this great video! Will be trying something similar, will adapt the brine to a sweet blueberry tea brine.
That sounds amazing! Thanks for watching!
That ham made my mouth water , definitely on the list this Xmas day
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
Enjoy! Merry Christmas!
Thanks a lot for sharing your recipe, process and technique of making tasty smoked ham! I really learned from you.
Glad you enjoyed it!
I can imagine how lovely this recipe is. Ill try this soon. Ham is very expensive in India and that too poor quality. Thanks.
Thank you for watching!
Very excellent video! Nice job!
Thank you!
Bid D I take my hat off to you; that was a spectacular job.
Thank you so much for the kind words and following us, it is greatly appreciated!
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.
Thanks let us know what you think!
thanks gonna try this out looks delicious.
It was wonderful! Let me know how it turns out!
That is a beautiful looking ham...well done 👍
Thank you!
@@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 🙏
@@paula.2422 your correct! Merry Christmas!
great video thanks
Thank you!
Nice brother
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
No as a matter of fact, this is the only ham we eat because we control the salt!
What is the name of your injection gun and where can I find it? Great video!
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!
I have never tried it that way. Could you freeze the fresh hams until you cure them?
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?
Thank you for watching, we let it rest about 30 minutes.
Great video i need to make a ham someday!
Thank you so much!
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?
You can use pineapple juice as well. The glaze we used was a Boars Head product I believe.
Did you put the bucket in the refrigerator for the week ?
Yes we sure did.
Question can you cure it then freeze before thawing and smoking
I personally have never tried that.
Is it ok to add more sugar? Thanks
I have not done that, but I believe it would just make it sweeter.
@@BigDaddysBBQPit Thank you so much
Can I leave a little more skin on the ham
Sure if you like!
What kind of glaze did you use? Thanks
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!
@@BigDaddysBBQPit love cross and blackwell products. their cocktail sauce is the best
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.
You could add more sugar, but I’m not sure in the tenderizer.
@@BigDaddysBBQPit Thank you
Lp
What kind of salt Big Daddy ??
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.
Whats pickling spice ????
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!
Why the pink salt?
That’s Prague Powder #1. It is used for curing and to allow smoking at lower temperatures.
That didnt delute your brine adding all the extra water, shouldnt you have made more brine instead? Asking to learn!
Turn off the Friggen noise
it is me, or it looks a little dry?
He said it was juicy
Must be you
Would the brining process be the same if you were baking it in the oven?
Yes it would!