I love the flavor of the hsm when the cloves are poked right into the meat. With a nice honey, mustard and vinegar glaze, mmmm... so good. Always reminds me of the way Grandma roasted her hams. After the main christmas meal, the next day, she took any left over ham off the bone and made a big pan of mac & cheese which the diced up leftover ham went into along with a can of slightly sweet home canned stewed tomatoes. It was a perfect balance of down home comfort. I can't find a recipe as good as her's any where. I've tried to recreate it. I get close, but not close enough to be as delicious as grandma's
My mom (and hence me now) always put the cloves directly into scores in the ham itself, then removed them before cutting and serving. Along with the smell and looks mentioned in previous comments, you also get some taste as well, but not over powering. Cant wait for Christmas Eve to make one.
Love the channel. Would love to see you make some smoked salt. Also. Have you ever used vegemite for an injection? Crazy umami. I reckon it would be fantastic.
The only conclusions i can draw from the cloves in are decorations and aroma, kinda like the recipes that have you put rosemary on a baking sheet to smell your houss
If the cloves are poked directly into the meat, they do give the meat an excellent flavor. It's good thing to do when you score the ham and then put 1 clove at every intersection of cuts. You can still place pineapple and cherries over them. Or just use a glaze of choice. Whichever you perfer. I've tried both ways and all are tasty.
Luke If you listen closely at 1:13 he says it’s a prepared ham and that he’s just going to add some more smoke (flavor) and bring it up to temp (since it’s cold from being refrigerated...pretty standard practice for Thanksgiving and Christmas to use a pre cooked ham but it would be pretty cool to see one cured and smoked from scratch 🤔
OFF-SET Smokers!!! I just bought an Oklahoma Joe's Highlander....and I'm having a "Helluva" time with "fire management!" I don't seem to be able to control the smoke chambers ambient TEMP!!! HELP!!! I start with two chimney's full of charcoal and it NEVER seems to be enough to heat the smoke chamber!.....for a good cook.
Try using lump charcoal put a bed of that in the grill chamber light a chimney full of it then dump that on top let your firewood warm up before throwing it on. May try just barely opening the air vent on the fire box. Hope it helps. I have hell with the west Texas panhandle wind.
The old fashioned way would be 4 cups of dark brown sugar 1 cup of black strap molasses,2 cups honey 1 teaspoon of ground clove mix all together poor over the ham let sit in fridge for 2 days rotating every 4 hours then after 48 hours take out of brine take 1 stick salted butter 1 cup dark brown sugar 1 cup honey and 2 cups apple cidar boil down and that's your glaze put pineapple rings cherries and clove the same way you did and smoke for 6 hours glazing every hour .that's the old fashioned way ...it will not disappoint
@@ArkansasBadBoy no it's a pre cooked shank ham ..I hope that helps please try it such an old recipe ...its a family favorite for as long as I was born lol
@@sherriek3476 yes ma'am, I will for sure give it a try and may cook it right in the oven so I can smell that heavenly aroma instead of smoking it and all of Paragould show up wanting some LOL. Take care
It has no sense! If You want to do that kind of ham, do it from the beginning. Cure, boil, smoke... The ham is ready and You put sugar on it and drying it on the smoker for hours.... And for what? Its not as juicy as before the process,.. And it already was tender... Canned fruits with no natural flavours.... No control on combining first curing, seasoning, smoking and Yours from the film... And what do you want to do with this bone?? Best broth is from raw meat and veggies... Its the worst video on this channel.
I love the flavor of the hsm when the cloves are poked right into the meat. With a nice honey, mustard and vinegar glaze, mmmm... so good. Always reminds me of the way Grandma roasted her hams.
After the main christmas meal, the next day, she took any left over ham off the bone and made a big pan of mac & cheese which the diced up leftover ham went into along with a can of slightly sweet home canned stewed tomatoes. It was a perfect balance of down home comfort. I can't find a recipe as good as her's any where. I've tried to recreate it. I get close, but not close enough to be as delicious as grandma's
"If you're not enjoying cooking, you're not doing it right" PERFECT!!!!!!!!
The cloves smell great when its cooking in the house, reminds me of when we made ham at home.
I love the aroma you get form cloves while it's cooking... awesome job Chef Tom!
I absolutely love this. My momma used to do her hams that way. With her being gone a full year now, I believe I'll step in and keep it going 😇
Sorry for Your Loss. " I'm sure Your Mom Would Love that.. Happy Thanksgiving.
Thank you for this video. I never thought to cut the ham they way at the end. Thank you so much!!!
They use that hot sauce on Hot Ones. Chef Tom should be the next guest!!
We agree, make that suggestion to them! :)
They haven't used Pain 100 for a few seasons, but it would be cool to see a collaboration. Maybe get Sean Evans down to Kansas to make some wings!
"This isn't even the good stuff" That killed me! Haha Awesome recipe!
Nice videos. Please could the ingredients used be listed on the description on future videos
SHOW US HOW TO SPIRAL SLICE OUR OWN HAMS NEXT!!!! i imagine it being fairly easy and a better way to glaze the inner ham
My mom (and hence me now) always put the cloves directly into scores in the ham itself, then removed them before cutting and serving. Along with the smell and looks mentioned in previous comments, you also get some taste as well, but not over powering. Cant wait for Christmas Eve to make one.
Looks Delicious! Thanks so much for sharing!
Can this be prepared and smoked ahead of time and reheated on the day? If so, how would you go about it?
This is the 1st video that I've seen of yours that you used a pre-cooked meat.... And as always still made it look delicious lol.
looks.....too dry. SALTY....Even after soaking to rid of excess salt
I waited a long time for this thank you looks delicious on the Wichita
Old school so we can relate. ;) Thanks guys!
We cut diamonds in our ham and put the cloves in the diamond tips that way the clove flavor gets into the ham some.
Chef Tom and Holiday ham for the win!!!!
That's one great looking ham,it's Hamon!!!
Love the channel. Would love to see you make some smoked salt. Also. Have you ever used vegemite for an injection? Crazy umami. I reckon it would be fantastic.
Oh you KNOW we gon be smokin it
I still do mine like this my Grandmother's taught me
Looks outstanding brother.
Finally, a smoker for men.
Really like that cutting board. Do you guys sell that & how is it to take care of? Great cook. Thanks!!
That’s more than 2 tablespoons of bourbon lol 😂
No way, we're super scientific and would never put extra bourbon in anything. ;)
"tennis-elbow" sabotaged the pour!! LOL
allthingsbbq I made this ham exactly like you made it. It was so good!!! Best ham ever!!!
Wonderful Ham 👍👍👍
Video title have me an idea for an Old Fashioned (the drink) ham. Cherries, oranges (popular in carnitas), bourbon glaze . . .
Same thoughts here
YUM!!!!!
great vid! yum!
The only conclusions i can draw from the cloves in are decorations and aroma, kinda like the recipes that have you put rosemary on a baking sheet to smell your houss
If the cloves are poked directly into the meat, they do give the meat an excellent flavor. It's good thing to do when you score the ham and then put 1 clove at every intersection of cuts. You can still place pineapple and cherries over them. Or just use a glaze of choice. Whichever you perfer. I've tried both ways and all are tasty.
SHOULD HAVE CALLED IT HELLRAISER HAM!!!!
How long did you let it rest?
HI Tom,
love the videos.
just wanted to ask why you changed from saying "here at all things Barbeque" to "here at ATBBQ.com"
Michael Tucker I’m assuming just to quicken things up
8:25-8:40 shades of Bob Ross
Two tablespoons, 1/2 cups later..... lol
Nice!
Exceptional video as always love the content. Was the ham used in the video a pre cooked ham?
Luke If you listen closely at 1:13 he says it’s a prepared ham and that he’s just going to add some more smoke (flavor) and bring it up to temp (since it’s cold from being refrigerated...pretty standard practice for Thanksgiving and Christmas to use a pre cooked ham but it would be pretty cool to see one cured and smoked from scratch 🤔
@@fatale4u thanks for the help :)
@@fatale4u we cured a smoked a ham for video last year: ua-cam.com/video/5LYs1Fgr-t0/v-deo.html
Enjoy!
2 tablespoons of bourbon
*adds half the bottle*
YUM.
As you were pouring the bourbon i saw Lahey fall down the stairs
r.i.p. mr lahey
That'd be two white-girl tablespoons of bourbon lol
Matt R 😂😂😂😂😂😂😂😂
OFF-SET Smokers!!! I just bought an Oklahoma Joe's Highlander....and I'm having a "Helluva" time with "fire management!" I don't seem to be able to control the smoke chambers ambient TEMP!!! HELP!!! I start with two chimney's full of charcoal and it NEVER seems to be enough to heat the smoke chamber!.....for a good cook.
Try using lump charcoal put a bed of that in the grill chamber light a chimney full of it then dump that on top let your firewood warm up before throwing it on. May try just barely opening the air vent on the fire box. Hope it helps. I have hell with the west Texas panhandle wind.
2 tablespoons or 2 liters? 🤣
Leg ham or picnic Ham?? Just curious
Leg, picnic hams are really just cured shoulder (the picnic portion) and not technically ham.
@@allthingsbbq oh ok. thanks for the clarafication
How do you clean those big wooden cutting boards?
Just soap and warm water.
Hi Chef!
The old fashioned way would be 4 cups of dark brown sugar 1 cup of black strap molasses,2 cups honey 1 teaspoon of ground clove mix all together poor over the ham let sit in fridge for 2 days rotating every 4 hours then after 48 hours take out of brine take 1 stick salted butter 1 cup dark brown sugar 1 cup honey and 2 cups apple cidar boil down and that's your glaze put pineapple rings cherries and clove the same way you did and smoke for 6 hours glazing every hour .that's the old fashioned way ...it will not disappoint
Awesome. I'm assuming this of course is for an uncooked ham, correct ?
@@ArkansasBadBoy no it's a pre cooked shank ham ..I hope that helps please try it such an old recipe ...its a family favorite for as long as I was born lol
@@sherriek3476 yes ma'am, I will for sure give it a try and may cook it right in the oven so I can smell that heavenly aroma instead of smoking it and all of Paragould show up wanting some LOL. Take care
a hole hog like this fun fun fun
Two shots of vodka.....
The end result looks like a shoe
First
It has no sense!
If You want to do that kind of ham, do it from the beginning. Cure, boil, smoke...
The ham is ready and You put sugar on it and drying it on the smoker for hours.... And for what?
Its not as juicy as before the process,.. And it already was tender... Canned fruits with no natural flavours....
No control on combining first curing, seasoning, smoking and Yours from the film...
And what do you want to do with this bone?? Best broth is from raw meat and veggies...
Its the worst video on this channel.
AGREED, that was my thought...not only that,,,,,sooooo salty is what I was thinking
get a haircut hippie! ;)
I don't know how many times we had to yell "hey Tom, turn down that Jefferson Airplane and come cook this food!" ;)
@@allthingsbbq well at least hes got good taste in food AND music. thanks for the vid!