I have been feeling kinda low these last past months, but just watching you make stuff really got me excited to get cooking again. And that excitement spread to other parts of my life. Thank you.
This is a great recipe. I watch lots of recipe videos and I'm impressed. The recipe portion of the video is concise, easy to follow, and at the same time very detailed. There's no bullshit or flummery or attention-seeking. The chef is not obnoxious and keeps the focus on the recipe. I wish to give praise and I don't leave nice comments on cooking videos very often.
@KyleAugie After that you'll need to create stars. When some of the stars die, you get heavier elements. Small particles of both heavy and light elements will gather and form a planet (that is obviously orbiting a sun). Because life is complicated, you need the planet to be in the zone where water can be liquid. Then due to something that we don't even know, DNA will form creating single cell lifeforms. [To Be Continued》
You can also use a charcoal BBQ to smoke meat as long as you keep the coals as far away from the meat as possible and keep the temperature within range. I've even used a propane grill with a single burner on low and a tin of wood chips directly on the burner. Actually, for the ham, sausage and bacon from the first pig we butchered I smoked everything in our old potbellied wood stove. I just put a rack over the last of the coals and set the meat in there for an hour or two. It worked perfectly. Of course, in all those cases I still had to cook everything before serving as I couldn't control the temperature well enough to trust it to cook the meat safely but we were very happy with the results.
M K Was that comment really needed? I wasn’t pushing my beliefs onto anybody. We have really different opinions and I’m not gonna try and convince you.
I once worked in a Smithfield ham processing plant. I was the breaksaw operator that cut the leg into shank and butt portions. 700-1000 per hour. It cured me alright. Never ate ham again. Still carry life-long injuries, and three surgeries from that plant. You guys have no idea what happens to commercial hams, or to the workers. But...Joshua almost makes me want to eat ham again. If only I had a smoker.
M K I’m sure he does but it’s also suitable for ratios if everything is in the common unit, no point in having 4kgs of poker but measuring the curing mixture in kg as well, as it would be 0.X of a KG (I’m not working out the conversion), which is finicky to work out
@@craigharris7808 4kg is 4000g. Your mind immidiately knows that, you don't even have to convert! That's why the metric system was constructed and adopted by everyone except UK (even the US adopted it, at least officially).
@@StavrosSachtouris Yeah, I think it's kind of a myth that people in the US don't know/use the metric system. Most places and products here have both systems listed on packaging and labels.
Stavros Sachtouris literally everyone I know in the UK obvs including myself used kg, of all the people I met across the globe it’s only Americans I’ve met that use pounds etc, so idk why ur saying UK people don’t use it
Perfect timing! I moved to a different country so I can no longer rely on my family to make ham for Christmas. Thanks for the recipe, if only my butcher sold whole pig leg.
Hi, I just wanted to say thank you for this, the best Christmas ham ever, everyone is raving about it, it was so easy to do. I was lucky to get a boned and rolled leg of pork cheap from Costco so made it super cheap too. Will be doing again, fingers crossed not beginners luck.
I have enjoyed your videos for a while now, but finally subscribed. I like how you talk to us on such a relatable level. Also it's making me learn metric measurements so I can finally start understanding when my overseas friends are talking about when they exchange recipes 😂
Love your videos, but this is the first time I've watched this one. Been researching on how to cure a ham. But not just to roast or smoke it by itself. Here in Maryland we have the stuffed ham which is a super regional food to Southern Maryland. I'm thinking of taking a stab at making one so I can add to my home state cred, and it requires a cured (or corned) ham for starters. So thanks for the instructional part on the amounts of salt/sugar/curing salt. Now time for me to buy some curing salt!
Dude I made this ham this weekend and by far the best ham I have ever had. Tweaked the glaze to my liking added some home made sriracha to it and some Jim beam honey.
Josh your channel is wonderful and whenever I watch a video I get practically mesmerized, congratulations on the growth and thank you for taking the measures without being only in the imperial system.
I grew up in rural Hungary, so curing and smoking meat was a tradition did yearly (starting with slaughtering the pig, making sausage, and all shorts of pork stuff). We never used sugar. Never. I didn't even understand it, and not just because I'm not consuming sugar, but.. I don't get the overall idea of it. It is needed for caramellizing? For the taste? If I'd make this kind of ham, I would leave the sugar out completely. The salt and the other spices on the other hand are selected nicely! Great vid, thanks for it!
From watching dozens of videos and even reading a few books my understanding is SALT=Penetrates to draw out liquid Sugar=draws out oxygen. After 8 years of smoking and curing I've finally started using sugar, but NEVER in my bacon!
A pork shoulder does indeed work for ham. I ended up using a picnic shoulder last December for a Christmas ham and it came out great. I could find any locally sourced rear leg cuts that weren’t more than I’d be willing to pay, so I thawed out a picnic shoulder I had in the chest freezer.
Supplies being gathered include non-sterile gloves, And IV start kit that consist of tourniquet, tape, gauze, cleansing solution, transparent dressing,
It looks so good, sadly won't be makin it, lots of things I can't get in my little town in the middle of Mexico. Still was very satisfying to look at. Now I'll go to sleep and dream about eating this delicious looking ham.
We get some damn good pork her in Romania so I’m super excited to try this. Was actually inspired whilst reading Tim Pears’ The Horseman - the bit where they butcher a 14+ stone pig. And that glaze looks phenomenal! Thanks!
Idk if have done it already, but can you do a video on how to make a Quiche? We, specifically, make a spinach quiche, which is pretty good. I hear that quiche Lorraine is more common. Would love to see what you do. We'll be making 2 quiche pies this Christmas.
Beautifully done, have you tried a 3 day brine method, it works great too. I also add a bit of pineapple juice to the brine to tenderize the ham or pork shoulder. One last thing, more a question could I use a sugar syrup in place of the honey in the glaze, only I made some last week to make caramel corn and I can't think of anything else to use it for, maybe candied nuts and candied fruit, ohwell would appreciate the advice, keep up the good work and happy holidays.
0:01 We managed to get a hit on em boys! He'll finally let us out of the cupboard!
Joshua: *laughs maniacally* THIS ISN'T EVRN MY FINAL FORM
But I don't want to leave his cupboard. . .
what even happened??
Who else says "B Roll" when he does? 🤣
I always try to say it in sync with him
I always say it bro
Everytime! 👍🏼
Real fans say B Roll!!!!!!!!!!
Animals Need Ice Men and Earthquakes I do get it in sink
"BDSM LOAF"
-Joshua Weissman 2019
3:00
Josh, I didn't want to think of ham like that
0:23
Weissman being horny on main again.
Nobuyuki yea you like that don't ya bitch 😂
Joshua in bed after a romantic night with his gf
Her: that was great
Josh: yeah but you know what else is great...b roll
*points at camera that filmed the whole thing*
That d be hot though
bet you say b roll in his voice hahaha
@@PrimalRenegade17, He made the sextape from scratch
This lowkey Underrated
“Unless you want botulism.”
*Brad Leone has left the chat*
😂 This comment tho. Quality content.
😂😂 Do you remember which video that was?
Chris 'health inspector' Morocco approves
Allicin is the key
@@synrobyn I know the fermented hard boiled egg episode contained some Chris squeamishness but I'm not sure if it was the botulism one.
I have been feeling kinda low these last past months, but just watching you make stuff really got me excited to get cooking again. And that excitement spread to other parts of my life. Thank you.
the ham just straight up squirted, huh
all that BDSM action got it moist
Weak.
Idrk how I feel abt this observation
If this man touched me I would too
@@balagtas1020 no just please no
Lmfao, when he slapped that raw ham, i choked on my coffee
T H I C K
0:23 💦
UA-cam:
DEMONITIZED
I legit choked on that omg, a ham squirting... what has the world come to
Lol. I am glad I was not the only one who saw that.
This is a great recipe. I watch lots of recipe videos and I'm impressed. The recipe portion of the video is concise, easy to follow, and at the same time very detailed. There's no bullshit or flummery or attention-seeking. The chef is not obnoxious and keeps the focus on the recipe. I wish to give praise and I don't leave nice comments on cooking videos very often.
“it’s like a little bdsm loaf” sIR???????
"Once you have your meat all rubbed down...."
I think he said "loaf" but still, SIR
Maybe he likes being called sir
+ the fact he started slapping the ham before he smoked it 💀💀
Loaf
Did this boy just say BDSM loaf? My god I love him lol
came here looking for this, christmas got kinkier this year
There are lots of loaves that can be BDSM
He's mine stay away.
And then he slapped it lmao
@@MadisonFalcoFoods gotta slap hams, always did when i worked in a kitchen, when i trained people I even taught them it was necessary lol
Josh: Dark Brown Sugar
Adam: *I TOLD YOU WHITE SUGAR WITH MOLASSES!*
Why I season my sugar and not my ham
Why I ham my season and not my sugar.
Why I season my knife, not my ham
OMG YESS 😂😂😂 ADAM
Comment deserves to be number 1 here
Me: *reads title*
Me: how the heck do you CREATE MEAT?!
Me: *watches video* ooohhh
Ask your Momma about the birds and bees.
@KyleAugie After that you'll need to create stars. When some of the stars die, you get heavier elements. Small particles of both heavy and light elements will gather and form a planet (that is obviously orbiting a sun). Because life is complicated, you need the planet to be in the zone where water can be liquid. Then due to something that we don't even know, DNA will form creating single cell lifeforms.
[To Be Continued》
from a meat tree, duh
'Completely from Scratch. So there I was at the beginning of the universe...'
"In the beginning God created the heavens and the earth..." Eventually leading to a juicy piece of ham.
Never in my life would've thought to hear Joshua say "BDSM loaf"...
he also said *T H I C C*
@@hash6680 HE SLAPPED THE HAM LIKE A BUTTCHEEK
BDSM Loaf...wtf...Hes got that fabio hair thing and those sexy R&B tunes always going. The boy is a freak. Dont be fooled
Next episode: how to genetically engineer the juciest pigs in your kitchen 😂😂😂
You can also use a charcoal BBQ to smoke meat as long as you keep the coals as far away from the meat as possible and keep the temperature within range. I've even used a propane grill with a single burner on low and a tin of wood chips directly on the burner. Actually, for the ham, sausage and bacon from the first pig we butchered I smoked everything in our old potbellied wood stove. I just put a rack over the last of the coals and set the meat in there for an hour or two. It worked perfectly. Of course, in all those cases I still had to cook everything before serving as I couldn't control the temperature well enough to trust it to cook the meat safely but we were very happy with the results.
Clicked so fast, Im vegan but the aesthetic of Josh’s videos are just to die for.
Steak is good enough for a cow to die for
M K Was that comment really needed? I wasn’t pushing my beliefs onto anybody. We have really different opinions and I’m not gonna try and convince you.
Ham is good enough for a pig to die for
sofia pl
I’m just joking around. I don’t care whether or not you’re vegan but I saw an opportunity and took it
M K Well I’m sorry but it was a bad joke. Tell me a better one if you’re so funny.
Wonder how many times he’s hit his head opening that cabinet
I am guessing 50.
Angel M. A lot
Joshua Weissman I wanna see bloopers
....or his nose
"Get ready guys and gals, were closing in on a MILLION!!!!"
And i just subbed, so what up
Get you a man that treats you the way Josh treats his ham at 3:01 😛
I too wish to be slapped repeatedly then thrown into a smoker or oven
*I JUST BURST OUT LAUGHING*
‘Bdsm loaf’
If that’s what you’re into, Joshua
I once worked in a Smithfield ham processing plant. I was the breaksaw operator that cut the leg into shank and butt portions. 700-1000 per hour. It cured me alright. Never ate ham again. Still carry life-long injuries, and three surgeries from that plant. You guys have no idea what happens to commercial hams, or to the workers.
But...Joshua almost makes me want to eat ham again. If only I had a smoker.
One of my favorite channels on youtube hands down. Gets my mouth watering every time. That glaze looks sooooooooooooo good.
my dad always makes his own ham i’m gonna show this to him lmao
laura pulido “kiddo... ? What’s “bdsm loaf””
Holy shit I remember when you didn’t even have 100k yet and I was sure you were gonna blow up. Congrats man!
The Holiday ham spanking at 3:00 made my day! 😂
Hi Josh! Will you create a holiday season series where you make a whole bunch of seasonal dishes? I would love to watch you do so! ✨
I don’t even eat pork but I just like watching you cook and how you prepare recipes is a damn art form. So amazing😍😍😍
Neighbors: What is that noise ?!?!
Me: 3:00
I tried it! Your version of ham is so amazing. Everybody loves it.
“1000 g” you don’t really understand the beauty of the metric system do you?
M K I’m sure he does but it’s also suitable for ratios if everything is in the common unit, no point in having 4kgs of poker but measuring the curing mixture in kg as well, as it would be 0.X of a KG (I’m not working out the conversion), which is finicky to work out
@@craigharris7808 4kg is 4000g. Your mind immidiately knows that, you don't even have to convert!
That's why the metric system was constructed and adopted by everyone except UK (even the US adopted it, at least officially).
@@StavrosSachtouris Yeah, I think it's kind of a myth that people in the US don't know/use the metric system. Most places and products here have both systems listed on packaging and labels.
He is fine this is America.
Stavros Sachtouris literally everyone I know in the UK obvs including myself used kg, of all the people I met across the globe it’s only Americans I’ve met that use pounds etc, so idk why ur saying UK people don’t use it
Perfect timing! I moved to a different country so I can no longer rely on my family to make ham for Christmas. Thanks for the recipe, if only my butcher sold whole pig leg.
I’m guessing when he reaches 1 million subs we’ll learn how to make our own oxygen from scratch cuz what can’t this wonderful man do from scratch??
Josh I’ve used this recipe many times now and it’s always awesome
You should make a 2019 rewind video of all the B-rolls this year
Hi, I just wanted to say thank you for this, the best Christmas ham ever, everyone is raving about it, it was so easy to do. I was lucky to get a boned and rolled leg of pork cheap from Costco so made it super cheap too. Will be doing again, fingers crossed not beginners luck.
>BDSM loaf
>slapping them hams
good thing its december and not november like with that eggnog, eh? ;) ;) ;)
Ryan Stark wtf bro
The Ham Mafia is pleased with this video, keep it up.
0:23 meat SQUIRT
I mean after that BDSM loaf remark I'm not surprised 👀🤭
I have enjoyed your videos for a while now, but finally subscribed. I like how you talk to us on such a relatable level. Also it's making me learn metric measurements so I can finally start understanding when my overseas friends are talking about when they exchange recipes 😂
The Ham squirted the exact same time I did! So doing this for Xmas this year!
This is exactly what I'm looking for. I' found a smoker and I wanted to make smoked ham for Christmas and now I gotta do it this way
Josh, We need some Christmas B-Roll music. Tis the season, My guy.
If someday i get a restaurant i will name it Weissman
0:23 now thats not kid friendly
Garrett Porter she’s a squirter 😏
He fucking said bdsm loaf and you’re concerned about a knife???
Love your videos, but this is the first time I've watched this one. Been researching on how to cure a ham. But not just to roast or smoke it by itself. Here in Maryland we have the stuffed ham which is a super regional food to Southern Maryland. I'm thinking of taking a stab at making one so I can add to my home state cred, and it requires a cured (or corned) ham for starters. So thanks for the instructional part on the amounts of salt/sugar/curing salt. Now time for me to buy some curing salt!
0:22 girls when they find out I’m a gamer
You are my favorite UA-camr. Whenever I'm sad I watch your videos and all is rightin the world again! Thank you!
Joshua: Making my own ham
Also Joshua: Let's start by sequencing the DNA of a pig embryo...
0:22 I know i wasn't the only one who saw the juices popping out the ham 🤤
Dude I made this ham this weekend and by far the best ham I have ever had. Tweaked the glaze to my liking added some home made sriracha to it and some Jim beam honey.
@@davidoconnor5210 pork leg with the skin on
Josh, this is just what I’ve been looking for. Thanks!
When you said from scratch I thought we were gonna slaughter it ourselves
If you don't get nominated for best food/cooking show at next years "Streamy Awards", I will lose all hope (all I have left) in humanity!
*rub it down*
*BDSM loaf*
*thiccc ness*
I see a pattern
Josh your channel is wonderful and whenever I watch a video I get practically mesmerized, congratulations on the growth and thank you for taking the measures without being only in the imperial system.
YES I FINALLY HAVE A REASON TO NOT DO MY AP TECHNOLOGY WORK THANKS JOSH!
Love your videos super simple and not super long and dragged out like most other cooking videos thanks bud keep it up
So serious about breaking Kosher law.
The right way.
Or you can try pastırma
Saved!! And yes, you said Pellicle correctly. Homemade bacon, pastrami, pepperoni, salami and now ham is the way to go
3:02 D-did he smack that ham like it was a booty?
Yes he did!
Why, yes, yes he did.
My mouth is watering my mouth really waters when I see good food
When you start to mentally play b-rolls on your daily life
Make sure to season the baby pig 2- 5 minutes after birth to let flavors in and repeat for next 7-10 years or until it is slain
how does he makes whole complicated cooking video everyday?
the art of the flavor strikes again, !YUMMY¡.
"For every 1,000 grams..."
You mean a kilogram?
Timothy Lloyd yes
Thanks Joshua for making this video. I will follow the directions to the t. Make it homemade is the better than buying it at Walmart
When ur so early ur the first to repost the 1st comment
"When ur so early ur the first comment"
That day in his cupboard was especially good.
“Like a little BDSM loaf.”
I grew up in rural Hungary, so curing and smoking meat was a tradition did yearly (starting with slaughtering the pig, making sausage, and all shorts of pork stuff). We never used sugar. Never. I didn't even understand it, and not just because I'm not consuming sugar, but.. I don't get the overall idea of it. It is needed for caramellizing? For the taste? If I'd make this kind of ham, I would leave the sugar out completely. The salt and the other spices on the other hand are selected nicely! Great vid, thanks for it!
From watching dozens of videos and even reading a few books my understanding is SALT=Penetrates to draw out liquid Sugar=draws out oxygen. After 8 years of smoking and curing I've finally started using sugar, but NEVER in my bacon!
You missed a golden opportunity to say
“Now give your meat a good ol rub”
You, sir, are getting better and better. Bravo.
Thumbs up for “BDSM loaf”
Y’know, this is one of the more useful overly extra recipes he has done. Store bought hams can really suck so this might actually be worth the effort.
A pork shoulder does indeed work for ham. I ended up using a picnic shoulder last December for a Christmas ham and it came out great. I could find any locally sourced rear leg cuts that weren’t more than I’d be willing to pay, so I thawed out a picnic shoulder I had in the chest freezer.
Hii!
What was the weight of it? ...and for how long did you brine it?
This is what i call epic recipe
i'm sure i'll try to cook it
keep it up Joshua, super cool content
I subscribed well before you reached 100k, how can it not be a million? You are amazing! My favorite YT channel, by far.
True neutral: Adam Ragusea
Lawful neutral: Binging with Banish
Chaotic neutral: Joshua Weissman
Supplies being gathered include non-sterile gloves, And IV start kit that consist of tourniquet, tape, gauze, cleansing solution, transparent dressing,
I’m adding to my amazon basket as you’re telling me what I need to make this!!
Can’t wait for the butcher to open!!
Someone get me a Christmas themed b-roll hoodie. Combining four things that make me happy, hoodies, holidays, b-roll and Joshua himself --- Heavenly
Gonna make my own holiday ham to *SLAP*
I am not a ham person but I would DEFINITELY eat this! 🤤🤤
THANK YOU, YOUR THE BEST.
It looks so good, sadly won't be makin it, lots of things I can't get in my little town in the middle of Mexico. Still was very satisfying to look at. Now I'll go to sleep and dream about eating this delicious looking ham.
The most slick, tender and delicious ham I've seen in UA-cam. Personally I think my mom's better but still
Dude your vids are like a mix of cooking knowledge, ASMR and memes. Keep that shît up 👍
Thanks sir joushua for sharing this video. It easy and straight to the point.
Who else just wants to have a beer with this guy? I mean, I dont even know if he drinks beer, but hell.
I didn't know I had the need to flex on my family for Christmas but now I know I do
We get some damn good pork her in Romania so I’m super excited to try this. Was actually inspired whilst reading Tim Pears’ The Horseman - the bit where they butcher a 14+ stone pig.
And that glaze looks phenomenal! Thanks!
Thanks for this, have had great success with your bacon curing method and can't wait to try this!
You crack me up Josh, your great outlook in life definitely shows through your character in the videos mate.👍🍺
Idk if have done it already, but can you do a video on how to make a Quiche?
We, specifically, make a spinach quiche, which is pretty good. I hear that quiche Lorraine is more common. Would love to see what you do. We'll be making 2 quiche pies this Christmas.
Beautifully done, have you tried a 3 day brine method, it works great too. I also add a bit of pineapple juice to the brine to tenderize the ham or pork shoulder. One last thing, more a question could I use a sugar syrup in place of the honey in the glaze, only I made some last week to make caramel corn and I can't think of anything else to use it for, maybe candied nuts and candied fruit, ohwell would appreciate the advice, keep up the good work and happy holidays.
*It All Starts When A Mommy Ham And A Daddy Ham Love Eachother Very Much.*