This home-cured and smoked ham recipe is wet brined and then smoked and glazed to perfection for an incredible meal to serve …
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I’m NEVER Making Ham Any Other Way AGAIN
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New to your channel, subscribed after two videos. I've been smoking meat for over 45 years and by far this is one of the best/ most informative how to for smoked ham! Great step by step for someone new to the smoking game. The only thing I do different is i do my cuts before brine. I also take pineapple rings marinated in soya sauce overnight and smoke on a rack the last hour. My grandchildren fight over the pineapple cause its sweet/ salty with a smoke flavor. Thanks again for sharing your post. 🍻🇨🇦
Oh my gosh!!! I thought I was the only person that used the cold weather to quick chill my food! Thank you!!!
Why wash off the salt, spices, brine off? Can't you just dry it? The gunk would surely add to a more varied flavour. Hoping to learn why I'm wrong here. I don't know about the process and I find this interesting. Thanks for a great video.
All I can say is…..when you took that out of the smoker and I saw it my mouth started watering ! I couldn't even smell it here in Johannesburg SA but I could almost taste how good it was! I would like advice though….I have a stove top smoker ,will this work in it if I use a smaller cut pork?
Cant wait to try this out . What was your approximate total cooking time please. Thank you
that's a nice roast pork leg.
not a "ham" though.
How long it was in the smoker? Can I start in the morning and be ready at night? Same size ham planning to make. Thanks! Amazing video!
Do you need to put in pickling spices?
How long did the total cook take?
How can you make this nitrate free?
One of my first pigs I will use this recipe on!! ❤
I made a pork loin using this brine – half recipe + double cloves and an injector. I smoked it from raw for 8 hours, low temp after 5 days of brining. The result was a very deep smoky flavored Canadian bacon, very firm texture and when cold slices into an extremely thin slice. I'm going to go a little sweeter on my next try, but it was VERY impressive.
Oh yes, I left the curing salt out of the boil and added it in only when the brine was warm afterwards. Very nice pink ham !
Doesn’t look like ham , looks like roast pork .
This is by far the most thorough video on how to make your own ham. I can't wait to try this recipe, thanks Chef!
Unbelievable! I can almost feel the taste. Mm… mammamiaaa!
Maybe because it's ham and not bacon, which I have made many times, but 50g of #1 cure is a lot….. 12lbs of bacon takes 13g of #1 and less than 100g of salt.
If you put it on a ladder the brine will flavor ther meet beter
Are you related to Patsy & Philly Parisi? The twins that hang out over at Satriele’s in Newark?
Okay that looks absolutely insane!
Billy do you mean 2.5 teaspoons of pink cure. Mine says 2 teaspoons per 10 lbs of meat. I noticed you used tablespoons. Looks great by the way
th act you did not debone this pork shows what an amateur you are.
I can smell it right through my computer screen!!!
Too much Time doesn’t matter…… the meat will only absorb so much brine 🤷🏼♂️
Very concise and informative- The video craft itself is art. Great work!
You snd german butcher rock
I need to try this, although I will skip the curing salt and shorten the time to 4 days. Also I will use thyme and oregano. I might leave the scored skin on after a baking soda rub for 8 hrs.
Is it a must that the ham in the brine be refrigerated?? I dont think so! The brine with the cure should beable to preserve the ham.
Pickles in a barrel arent kept in a frig, and they last of 6 or 8 months safely??
It would have been better if you didn't trim, if you trim do it after cooking it needs the fat when cooking, it looks like a city person cooked it
How many hours total did it take to smoke the ham?
@ChefBillyParisi I have a whole hind leg, from ham to trotter in my freezer that I have been wanting to smoke whole, do you think that's doable? It weighs about 35 lbs..
Great video, that ham looked incredible. I am also debating the great "skin on or skin off" conundrum!
Question for anyone who knows. Is it really necessary to “ cure” the fresh ham if it’s just going to be cooked soon? I wonder if the curing salt and the seven days is really necessary? I thought the point of curing a ham comes from old times when there was limited to no refrigeration. Is there any reason in particular that it needs to be “cured”. If I think about any other cut of pork besides maybe the unique flavor of bacon most of the time you take a fresh piece of pork, you marinate it, dry
dry, brine it, etc. and cook it after one to two days. Should this really be any different? Thanks.
❤❤❤
Do have a vegan recipe for this ?
As a ham snob and smoker freak…just thank you.
Now this seems more feasible for me. The last video I saw about curing a ham involved a dry rub process and hanging it up in a smokehouse for 3 months. Ain’t got the patience for that!😅
did you know thats a veining needle your using, look up vein pumping, it will do a better job
Not a fan of wet brining ham. For fish, I love it, but for meats: equilibrium dry cure in a vacuum bag gives me a ton more control and precision. I'm also not certain why, but it seems to me like a dry cure intensifies you flavor by removing water, where water based brine just doesn't seem to to the same job. Not that either is wrong of course – I'm sure wet brine is giving you a ham that is so much better than you can get retail, that the cure method is a minimal difference.
A Cajin won't trust a skinny chef! 😏😏😆😆
Why not using a cow ham?
Must it be pork?
Greetings Grim Reaper
I grew up with few smoked hams for the holidays or family gatherings. It's the only way I do my ham and standing rib roast by smoking them. I was surprised at how many people had never had smoked ham before.
you give the ingrediencies but not the instructions, so pleas include the instructions in the links.
I will remember this the next time I have a spare 96 hours.
Curing Salt is carcinogenic…
Insanely beautiful. If I were a pig, this is how I would want to end up.
Plus, I bet you're Jewish and making and eating ham