AWESOME!!! Why is this not the first video popping up for curing a holiday ham?!!! This is the most comprehensive, informative video I've seen. Thank you for giving proper weights and formulas for using the cure (Prague powder #1). I use this for sausage making and it's no joke...it should be properly weighed as you described...not measured by volume. That's a beautiful looking ham!👍
I have had one of these hams in my freezer for two years because I have yet to find a youtube video that explains the process this well. Thanks so much for sharing, excited to try this out. Liked and subscribed, thanks again.
Another great video, Adam! Okay I actually have no intention of smoking my own ham but even just briefly you made me want to, lol! You have more presence, knowledge, expertise, patience, and Instruction "know how" than anyone else to be seen on TH-cam!
I have a green hind quarter that was raised locally weight is 24.2 pounds. How do I figure out the % of salt, sugar, and curing salt? I have reviewed several different recipes but yours looks the best. I just don't want to create the wrong % of the mixture and mess up the overall process. I plan on smoking this and using the glaze to finish. Yours looks amazing. Hopefully mine won't suck.
On your vid you put curing salt in the bring wiche was 14.5 lb*.0025% but in the recipi your use the waight w/out the bone 10.5lb*.0025% if dont know the of the bone on my ham should i use the total weight of the ham ??????????
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
I've watched a heap of videos on smoking ham, and this one is by far the most informative and entertaining. Great job.
Thank you my dude!
I have watched a lot of your videos, you're absolutely hilarious and I love how you present everything 😁 keep doin you!
Aww, that's very nice. Thanks for watching Rebecca :)
Looks really good!
AWESOME!!! Why is this not the first video popping up for curing a holiday ham?!!! This is the most comprehensive, informative video I've seen. Thank you for giving proper weights and formulas for using the cure (Prague powder #1). I use this for sausage making and it's no joke...it should be properly weighed as you described...not measured by volume.
That's a beautiful looking ham!👍
Thanks a lot for sharing your recipe, process and technique in making delicious smoked ham! Very nice presentation. I learned from you bro.
Dank! My pleasure, dude. Thanks for watching.
Thank you for your excellent composition, your professionalism shines through your inspirational videos:-)
That ham will be the pork of the town
I have had one of these hams in my freezer for two years because I have yet to find a youtube video that explains the process this well. Thanks so much for sharing, excited to try this out. Liked and subscribed, thanks again.
I just started watching, and I find you completely hilarious and charming keep on being you. I'm getting addicted 😂😂
Aw thank you dude! Welcome.
Another great video, Adam! Okay I actually have no intention of smoking my own ham but even just briefly you made me want to, lol! You have more presence, knowledge, expertise, patience, and Instruction "know how" than anyone else to be seen on TH-cam!
It’s crazy that you aren’t famous yet videos so professional I be watching all ya shits on Facebook 😂😂 keep it up bro u soon be on famous
Yoo. Thanks Raheem. Fame isn't the goal, but I mean... perhaps one day! Thanks for tagging along, dude.
I spent all day watching how to cook ham videos, I enjoy your video the best, will let you know how it came out 🤙
I'm in London and they call Ham "Gammon" which ok that totally makes sense.
it sounds like a supervillan... GAMMON HAM
That highschool scale 😂😂😂😂
I have a green hind quarter that was raised locally weight is 24.2 pounds. How do I figure out the % of salt, sugar, and curing salt? I have reviewed several different recipes but yours looks the best. I just don't want to create the wrong % of the mixture and mess up the overall process. I plan on smoking this and using the glaze to finish. Yours looks amazing. Hopefully mine won't suck.
Great overall insight.
Looks delicious and might I say you're very patient to wait 7 days just to eat the fruit of your labor 😋 😉
Excellent video thanks
Love your instagram videos man 👍👍
Thanks homie!
On your vid you put curing salt in the bring wiche was 14.5 lb*.0025% but in the recipi your use the waight w/out the bone 10.5lb*.0025% if dont know the of the bone on my ham should i use the total weight of the ham ??????????
Crazy question. Can you bake the ham instead of smoking it??
Quickest finger pop of my life
Lot of love from INDIA Brother. I love your videos💕💕💕😍
who knew ham could be sexy, this is (one of) my favorite video of yours
Its 10:07am wheres the fuckin prime rib video
Why not just cutoff the skin before you cook it then you could eat some meat that still has some glaze on
The skin is delicious, its meant to be eaten