Це відео не доступне.
Перепрошуємо.
Smoked Fresh Ham
Вставка
- Опубліковано 14 сер 2024
- Chef Tom brings us this beautiful Smoked Fresh Ham featuring a fantastic holiday brine, classic barbecue rub and sweet and tangy glaze. It's smoked on the Yoder Smokers YS1500s Pellet Grill, and perfect for you next holiday gathering!
Buy our ATBBQ ham kit here: www.atbbq.com/...
Featured Products:
House of Q Slow Smoke Gold BBQ Sauce and Slather - www.atbbq.com/...
Plowboys BBQ Yardbird Rub - www.atbbq.com/...
Reida Honey Farm Raw Wildflower Honey - www.atbbq.com/...
Noble Saltworks Maple Turbinado Smoked Raw Sugar - www.atbbq.com/...
Cattleman's Grill Butcher House Brine 16oz - www.atbbq.com/...
The Briner Buckets - www.atbbq.com/...
Yoder Smokers YS1500s Pellet Grill with ACS - www.atbbq.com/...
Full recipe: www.atbbq.com/...
Cheshire Pork Steamship Ham: buypork.com/ca...
Nothing wrong with 14 turkey videos in a row 🤷♂️
Sometimes I watch your videos not because I have a smoker, or am going to make that specific dish... no, it's for the "let's be good to one another." Thank you Chef Tom.
3:18 actually that’s the biggest wisk I’ve ever seen. Great recipe and thanks for posting!
I've been wanting to do fresh ham for awhile now, as I'm just not satisfied with the ones available from my local grocer. This one's definately on my list. Great job, Chef Tom!
It is always a great pleasure to see Chef Tom making such a beautiful recipe. And again it is looking outstanding 👍👍👍
Thx!!! I’m not a big ham fan but this was the best ever. Thank u!!!
Chef Tom, Man !! If I had that Ham and a bowl of any kind of Greens ⭐️⭐️⭐️⭐️⭐️Thats all I can say !!!! Man!!!
Uh! it looks so good. Thanks for posting your beautiful smoke ham.
"UH Oh, looks like a little snack fell off"
Best part of any smoke. Pitmaster treats!
And there you have a Swedish Christmas Ham, more or less. We don't have a Turkey at Christmas, The Ham is our thing.
Gonna be smoking my first ham, this Christmas. You alleviated my doubts, with how easy you made it look. Now I'm excited to get to smoking
You got this! Thanks for watching!
Can't wait to try this. I've been looking for a way to cook a ham for a long time. Thank you so much , you're great at your videos!
Perfect timing. I used to get "pulled ham" from a local BBQ spot in Virginia. We moved away, and I've been wanting to try something similar on my Yoder. Thanks for the tips.
Thanks for all the great tips.
Hey, can you do some of these cooks using raw herbs and spices? A lot of the rubs you use are not available outside of the USA or are very expensive in any case. Would be cool if you showed us how to make our own BBQ rub for example.
Oh my....that look so good. Thanks for the post. Can hardly wait to see what you will do next.
I can't help but think of steamed hams, lol.
will make this for christmas
I’m from KY. Country ham Big here (rightfully so). Would like to see your take on curing, smoking/cooking one. The cook might have to be next Christmas since the curing/aging takes so long but I’ll stay tuned! Thx for great recipes and videos.
This looks like one of the best things you have made. Will have to try soon!
I've never cooked a fresh ham, but my grand father cooked one every easter. Some of the best memories I have. He passed when I was 16. ✌
Chef Tom keep doing what you do
Thanks Chef Tom, very cool
I’m hoping to see a hot and fast full packer brisket on the YS640 sometime soon
You’re a BBQ superstar🙏
Sincerely, this is my most favorite channel on UA-cam. Thanks for all the great videos, ATBBQ! 👍🏻👊🏻
Gonna try this one! Great looking product and recipe. Thanks Tom!
Just what I'm looking for.. Christmas here we come.
This looks amazing! I love all of your videos! Like ALL! Lol thank you for all you do chef!
Loved the video buddy! Hopefully I get to try it this year!
Chef Tom aka The Yoder Wizard
Dude, you’re videos are second to none!
I skimped on my recent purchase of a pellet grill.... 🙄
I purchased a G*G Daniel B and really regret it now.
Good looking ham thks for sharing ✋🔥🥩🍖
Thanks so much!
Man, I bet Thanksgiving and Christmas at your house is next level. Lol. That’s the best looking ham I’ve ever seen.
Thanks for the video, I just order some items off your site to smoke smoke hams this holiday season! I will follow you recipe exactly thanks for the guidance!!
Awesome Chris. Let us know how they turn out!
There is this BBQ place in northern Louisiana Graysons BBQ that smokes hams and they are some of the best I have ever eaten and I've never been able to reproduce. I actually talked to the owner and he buys uncooked cured hams which I've found impossible to find for purchase. I'm going to try fresh one this season. Thanks for sharing.
That looks absolutely delicious. Gonna have to try that.
Hey guys, great video as always. Suggestion; how about a recipe on Black Forest Ham or Innsbruck Ham? Cheers.
Is there a reason why you should not inject the ham with your brine prior to letting it soak?
It's probably just that you will have enough time in the briner to not need that, my guess is it won't hurt either.
I have cooed that same cut of ham from HCF and man O man is it good if done right!
Hey Tom beef jerky recipe would be great so we can give to family and friends for holidays stocking stuffers. Thanks
That looks utterly delicious!
looked fantastic!
Cool video, thanks man
Thanks for watching!
Great job
Chef you are the man. Thank you for sharing your projects with me. Awesome video
Awesome ham!
Question- can I use this brine recipe to fully cure the ham if left in the brine solution for 8-10 days? I just ordered a bunch of things off the site getting ready for the holidays! Thanks!
Great work chef Tom!! I love how you describe the flavor of the ham. I'm going to have to try and brining it this year. thank you for all the work you all work you do.
I love that snow you added for dramatic effect right before you dropped that ham in to cure for the night LoL.
I love this cook...Thanks for all you do to give us this great content Sir 🍻
#HappyThanksgiving #MerryChristmas #FromMyFamilyToYours
I'm using this recipe for our Christmas ham in a few days. Is there any advantage or disadvantage to leaving the ham in the brine for longer, say three days or so?
great job
Great cook! Were you just showcasing the 1500S or is there a reason you didn’t use the 640S like you usually do? Thanks again!
Oh man! I never watch your Videos and not eaten again! 😮
We aim to inspire appetites :)! Thanks for watching!
I have a smaller smoker and am doing 2 birds so can I make this the night before and reheat on Thanksgiving and if so...any recommendations on how to reheat and retain all the labor so it doesn't dry out or tast reheated?
HI Cheff, here in Brazil we do not have a lot of options for Dry Rub. Could you describe the rubs that you are using (ingredients)?
I'm going to do a fresh ham. But I'll cure mine. Nice video!
Next year include a ham brine from scratch?
Holiday main dish hierarchy:
Prime Rib
Crown of Roast Pork (if you can find one)
Lamb/Mutton
Ham
Turkey/Goose (Top priority on Thanksgiving)
Duck
Chicken
Cornish Game Hen
Quail (only if you clearly wish to celebrate alone)
Ah ham the one main dish for any holiday event that everyone can agree on works.
I plan on making this ham for Christmas, do you think that injecting the ham with the brine also would be a good idea?
Good question, we would stick with the brine. Thanks for watching!
Chef, to turn this in to a fully cured ham is it simply more time in the cure? Thanks.
CHEF TOM!!!!
Hey chef Tom, would you do anything different with a cured ham? How would you cure your own?
Does the 640 cook faster than the 1500? My stuff seems to get done a lot sooner...
It looks delicious! I love pork in all it's forms, but this doesn't look like a ham, it looks like a leg of pork roast. An amazing pork roast, don't get me wrong. I have a pork shoulder roast sitting in brine for the past 5 days. when it comes out this weekend, it'll be ham that I'll then smoke before glazing it in a pineapple, mustard sauce. Thanks for the awesome brine recipe, I'll try that for my New Years ham.
How'd it turn out? Did you using curing salt with the brine? I'm trying to decide if I should do a fresh ham like his ($108) or a shoulder ($10).
@@robunderwood6606 Yes I used curing salt. I've rinsed it and now it's open in the fridge to develop a tacky surface. Will smoke it for a couple hours tomorrow before baking with my pineapple mustard sauce. Hopefully it turns out.
I have a 2.12 lb fresh ham steak that I am trying to figure out how to smoke (Traeger). Any thoughts on prep/temp/time? Thanks!
You could do something very similar to this cook, minus the brine. BBQ rub and smoke at 250-275. The internal for a cured ham steak should come up to about 160, so start glazing around 140. A time estimate would just be a guess, maybe 2-3 hours.
-Tom
Can this brine mix be used for a 7 day brine?
How can i order that ham i went to their web site and its not available any recommendations for another supplier. Thank you
Speaking of Christmas meats... have you ever done a Christmas goose?
You're a badass Chef, I love all your videos. You guys should do a donut recipe
Great video. What hot plate do you use for your videos?
Can you please do a smoked fried Turkey
I need to stop watching your videos when I'm hungry. God that looks tasty!
I used the link above to purchase some of the items in this video and the briner bucket listed on that page is a small bucket, not the one Tom is using in the video.
How long would this keep for in the fridge?
Chef Tom 10:27 that looks effing delicious.
Bro, how do you clean your butcher block?
Yeah just a little wisk
I know you brined this one but have you ever injected any hams and smoked them?
how are going to serve this, you're eating half of it ? (LOL) looks great !!!!!!
Chef Tom I have a 24lb steamship ham. Any estimate of cooking time at 275 on a kamado big Joe?
What about injecting the ham to get more of those flavors to the center?
Chef Tom, isn't the ham supposed to sit in the brine for a week or longer?
If you were curing the meat, yes... but this approach is for an uncured ham.
What was the final temp it finished at?
175
lets see you do kansas proud and go noodle up some catfish and cook it up wonderfully, nothing says kansas like a catfish from hand to table, lol
Fucking genious!! The best in the game🤘🏻
When are you doing Christmas turkey?
Why 175
It's like a 10 minute commercial for 10 different brands. Only costs you $200 to make your own ham.
Looked really good but you lost me with the mustard glaze.
Will an uncured ham taste like a pork chop? I have had uncured bacon and it tasted like pork chop. Not that good bacon salty flavor
That is a great question! The brine is key; however, the taste and texture will be different than a cured ham. Thanks for watching!
@@allthingsbbq thanks for the reply. We watch everything you do, one of the best cooking channels on UA-cam.
Does a ham have to be brined?
No it does not. Think of whole hog cooks. The hams on those aren't brined. it's just a different flavor/texture.
Freekin Deeee-ee-licious!
Can you buy those hams local
if you are local to Goldsboro NC yes, they have a store here
He keeps saying “look at them juices”. But to me it looked dry as hell for a ham. The brine I believe was a mistake. I would have smoked it a with just a rub until a pulled pork consistency and then drizzled the glaze on the last 30 minutes. But that’s just me.
I called this.
Why didn't you pump the meat with that incredible brine? I've raised my own pigs and made my own bacon and ham so this method is a little strange and possibly not the safest way to prepare your meat?
Why to 175 degrees? I thought hams went to 145 ?
Pre-cooked hams 140-145. Uncooked pork has to be fully cooked.
Now do steamed hams