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Easy Smoked Glazed Ham
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- Опубліковано 14 сер 2024
- Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for this Easy Smoked Glazed Ham featuring an Apple Bourbon Glaze!
Full recipe: www.atbbq.com/...
I made this today. Started the smoker at 6:30am. Put the ham on at 7:00am. Did a combo Apple Glaze with brown sugar, and finished with cranberry juice glaze with brown sugar. Pulled her off at 12:30, and was blown away! Followed your procedure step-by-step. It was amazing! Thanks for making these videos. You have become one of my top BBQ channel! Merry Christmas.
I never thought of cutting around that bone to release the slices! Thank you for the great idea!
I have family that loves to cook, every season is a new adventure into holiday cooking! Who is able to come up with the best Holiday fare. Your channel gives me some incentive Love your channel!!!
Chef Tom’s recipes are awesome! I tried this one today for Easter dinner on my YS640S. It was totally awesome. Thanks Chef Tom for all the great UA-cam videos!👍
You’ve really helped me try new things in the kitchen with great success, thank you! And your pour in bourbon like a true chef!!
Thinking of going for it with my Christmas ham this year. Usually oven roasted it but got a offset last summer
I made this for Thanksgiving and it was absolutely bomb. I'm not even a ham guy but this made be a believer.
Chef Tom - That’s the best double smoked recipe ... EVER! The glaze is killer. Can’t wait to try cooking it. Thanks!
Man, all your stuff looks amazing! I need to stop watching this while I'm at work, I get so hungry all the time. Keep up the good work man, I appreciate the videos yall put out!
The one downvote must be a Turkey farmer
And 23 democrats
😂
This by far is the best video on how to smoke a lightly smoked grocery store ham. Thank god, he didn’t glaze it with maple syrup like every other wannabe pit master on UA-cam. One suggestion, is to try different rubs/glazes from Jerk to Korean to Cajun to SC Vinegar, anything but a Maple Syrup. DAG!
And most importantly, he was dead on with the time and heat. Too many others post 2 1/2 hours at 225-250, not even close.
👏👏👏👏👏👏
We appreciate the great compliment and your suggestions. Enjoy the Holidays!
I’m making one right now and have watched your video probably five times already today. I have made them in the past and been fortunate that they have come out pretty good. But I wanted confirmation. What’s also awesome is making navy beans or red beans with some of the scraps and bone days later! Thanks again. Happy Thanksgiving.
Tom saved the Christmas ham.
Makers mark! Gotta respect this man! ✊🏽
"Quarter cup" of bourbon + another 1/8 :)
This is a recipe I can get behind.
Nice job Chef, this one looks great. Easily the best spiral ham video I have seen. Love that you showcased the store bought ham because thats what is most available. I will be trying a variation of this just cuz i only have the egg to work with and i got some good glaze ideas. I have been looking to get this spiral ham on the smoker so thank you!!
Its safe to say, I save every video of yours so I can make it later. I've made the Dr Pepper Ribs twice now and everyone loved them! I could almost taste the ham when you did the sampling. Great stuff as always! Keep it up!!
Always love your videos. My main place for recipes to cook on my Yoder smoker. Great tips. Learned a lot in this video. Love the hat too! And we love going to your classes when we can.
Chef Tom is a master!! I tried this on my Yoder and it was fantastic!
2 years in a row where I’ll be making this ham. It’s 🔥🔥🔥
That's great!!
I've had pretty great experiences using those same spiral hams and adding my own fresh jerk marinade/glaze.. done on the BBQ too! Maybe give it a shot, the ham actually makes the "best I've ever had" pea soup after too
I’d love that pea soup recipe !
@@donaltemus3565 it was such a random collection of ingredients (tried to use up veg from the holidays) but let me see if I can do something
@@joshhillis7388 heck yea!
I've watched you cook/grill/smoke a lot over the past couple years and everything had looked amazing but it was something about this ham that I wanted and needed at 4:41 in the morning 😂😂😂
Nice to see you using an actual smoker.
Chef Tom, you’re a great American.
Still waiting on a Brunswick Stew.
Such a good video. Particularly the process & the carving was so helpful. Thank you
Awesome, glad you found this one to be helpful. Thanks for watching!
Tom!!! Bruh! Try a smoked cornbread dressing for Thanksgiving/Holidays!
That warm log idea is awesome
I’m going to try this out for thanksgiving! Good video bro!
just like Christmas!!! Beautiful...
Awesome Chef Tom 👍🏼👊🏻😀 thank you!
That looked amazing Chef Tom!!!!! 10/10 again dude.
meanwhile, im just sitting here with my nutrigrain bar for breakfast... why you gotta do me dirty like that, Tom??
Made this for New Years Day, Fantastic! Wish I could post a photo
This is the only way I do ham. So much better than the oven.
Thanks Chef Tom. I’m definitely trying this one!
Thank you for sharing. Really looking forward to trying this.
Am I the only one who hits like within 1 second of chef Tom's videos starting? Hmmm? ATBBQ 4 LYFE
Definitely wanna see more cooks on the Wichita.
Ayo Tom 🔊 could we get a Oklahoma joe bronco review? Or some other UDS? Excellent video as always. 🇺🇸
Send him one then I am sure he will.
Holy Smoke Tom that looks good. Will definitely have to try that.
Great food for my Christmas 🎄🎄 day
Indeed!!! Thanks for watching!
daaaaaang...you paint that ham Tom...!!!
Been looking for a recipe for Thanksgiving. I just found it.
Man, I wish my Loaded Wichita was that nice. Mine has seen things, lol.
This looks amazing.
Thumbs up for the offset!!!! And ham
Again it is looking delicious. What would be typical side dishes and could you show us how to make it 👍👍👍
Leave it to Chef Tom to take an ordinary sliced ham and make it into something special. Well done sir!
sooo good..what should i use to glaze (besides plain bbq sauce) if i dont have the jalapeno mustard sauce?
You the man Chef ! 👨🍳
Looks so good 👍
It definitely was. Thanks for watching!
Have u ever tried the think part to make some burt end with ? Just asking thank u again home run
is that the sorting hat from harry potter??? @2:49 😂🤣😂🤣😂🤣
You mean the superficial judgemental talking rag?
Hey there Chef Tom, great video as always. Suggestion; how about a recipe on Black Forest Ham or Brunswick Ham? Cheers.
It's a shame that you don't deliver to Austria, we would like your Briner and Rups 😔
Can I apply to be your camera man... that dude has the best job in the world
Thank you Chef Tom, I am new to smoking and have tried a few of your recipes and everything has been great. I wanted to ask about water trays inside of smokers. I have seen other recipes call for them and would love to hear your opinion. I do not think i have ever seen you mention water trays in any of your videos. Really enjoying your channel and products I have purchased at atbbq.com. Thank you.
I have to stop carving at the big chunk 7:03. That is what I consider the proper bone for split pea soup. After it's spent its time in the pot I pull the meat off, chop it up and toss it back in the pot.
amazing!
Love to see the Chiefs gear on!
Would you do anything differently if the ham wasn’t spiral cut?
When you guys do a fresh ham, what internal temp do you cook to on the first, 250 degree smoking stage?
Amazing !
Good Lookin Ham!
Well, I’m hungry now!
Like seeing brontosaurus beef ribs soon
Good morning Tom. I had a quick question. I have a custom build reverse flow stick burner, and I have been using almond wood mainly because that is all I can find in my area. I’ve noticed I do not get much smoke flavor and I was wondering if you think it is the fact I have a reverse flow or if it is almond. Have you had any experience with almond wood?
It's definitely your fuel. Almond is pretty mild, I think it's actually milder than pecan. I'm sure it works great with poultry and seafood, but if you want more smoke flavor from your setup, I'd suggest oak or hickory depending on what you're cooking.
@@mike7568 awesome thanks brotha. That’s what I was thinking. I like that heavier smoke flavor. I will look into finding a hickory source. Thank you for your insight.
@@jaredsacapano5102 You can occasionally find a bag of Kingsford hickory logs in big box home improvement stores and I know the atbbq store sells some under the Cattleman's Grill brand. Also look into cherry, it's a fairly universal wood fuel as well. For beef, a mix of mesquite and oak are my go to.
I thought IT would be 140 for precooked hams, 155 wouldn’t make it dry?
Hey Tom big fan love from india would love to see you cook butter chicken/tandoori chicken 😉
Waiting for it ..
Keep up the good work ❤️
I second this vote. We have a fantastic Tandoori restaurant here and I'd love to be able to replicate it. Bring it Tom! Also, maybe something Moroccan with a tagine could be cool. I love traditional BBQ, but I like flavors from around the world as well. My yellow curry bacon is killer. Let's make Namit's suggestion happen! :)
Think I can do this on my 640?
Can you make an authentic goulash and at your twist to it?
Hey what flavor smoke do you use for this?
I need that bone for a big pot o beans!! :P
Love the hat bro! Had no idea you were a Chiefs fan! GO CHIEFS!
He wasn't but thay won so...
Broo!!!! I loved everything up until the hat lol. 11-0 baby! Steeler Nation. But yeah always great stuff keep it up
What do you do with the left overs?
Who else was waiting to see that wood burst into flames
Since it's election day, how about using that shank and a few smoked ham hocks for Senate Bean Soup.
Also, where's Chef Britt?
Chef Britt is taking some time off.
ua-cam.com/users/postUgzyX7jJcbkZpglSqcd4AaABCQ
@@robmaurer1618 Good for her. Thanks for the update.
Did anyone else see Jabba the Hut in that ham when he put it on the smoker? lol
Hi what’s the servings?
Well. I'm doing this for Thanksgiving then.
Are you in KC?
I'm not American but I vote for another episode with chef Britt!
How bout them Chiefs!!!
Go Chiefs!!!!
glazed ham burnt ends when?
Go Chiefs!
i dont believe in Jesus or Christmas, but i am devout to that ram
LAMB RIBS
I miss Britt
Put the meat off the bone into a crockpot of pinto beans
dammit was about to buy a ys640 competition cart then i saw the election results for kansas. sorry atbbq gonna go chinese
Such a strange product, for when you have multiple hours to cook, but need to save that 5 minutes carving time.
It’s pre-cooked and pre-cut. Heat, glaze, and eat
being a chef he cooks from scratch, usually, so he would have received the freshly butchered ham from the farmer, cured it for 5-10 days and then aged it for 3-6 months