@@dauntae24 I made it yesterday. It was delicious and it looked just like the one on the video but no matter how much I used the torch it didn’t make it crispy. I followed all the steps so I don’t know what happened?
Chef John, you are truly a legend!❤ This is the most amazing recipe ever! My family totally loved the ham and it looked and was so tasty! Tip: for anyone who doesn't own a torch, in the last 5 minutes of your cooking time, put oven on High Broiler and it will caramelize it to perfection!!!😊 Thank you Chef John!!! We all love your cool teaching voice and have learned so many recipes from you! May God continue to care and bless you! ❤❤❤
I made this for Christmas dinner and it turned out amazing - best holiday ham ever! I saved the bone and made a yum lentil soup with it too. Everyone said I should make it like this again next year - thanks Chef John!
I'm about to make my second holiday ham using this video. The first, for Thanksgiving, was a huge success. I got compliments from family members who don't compliment! Thank you!
JESUS CHRIST JOHN THIS WAS AMAZING. i decided to do this just for the experience because this was my first ham/turkey roast and my family usually doesnt like my cooking because its too healthy for them but i did this and they loved it for christmas eve dinner. i thought i was gonna end up eating 2 weeks worth of leftover ham but just my immediate family ate half of the entire 9.47 lb ham. my grandparents took the rest but my family still saved some for breakfast tomorrow. i also made a gavy with the clove water on the bottom and used some pineapple flavor in mine. what i realised is that i overglazed and the outside was really tough. i also did not want to carmelize the outside too much because the outside was already too dark from all the glazing. however, the meat was very flavorful and moist and the crust was so flavorful too that noone really cared about the toughness of the crust. anyways THANK YOU chef john this was reallly delicious i love you
Just made this glaze recipe for my Easter dinner, the glaze itself is absolutely the best recipe I found anywhere on UA-cam, although I did add a touch of ground clove to the mixture. The technique is awesome!!!!! Everyone else just kind of pours it over and cooked it for a long time the slow in and out reglaze and reglaze to build it's thickness and then torch it was amazing, if you buy a country ham like chef John you need to score it but if you buy a spiral cut you do not, do everything else the same though. Perfect recipe and a huge hit, thank you.
Made this last night with a Smithfield Spiral Ham. It came with a glaze package that I threw away. This recipe is fantastic and worked perfectly for my 8 lb bone in ham. I will say you don't have to baste every 20 minutes. More like every 30-40 minutes it was just fine, and I didn't have to torch it or broil or boost the temp up in my oven to get that carmelization. It looked perfect and tasted great. Great recipe Chef John. Perfect for Christmas Eve.
I worked at Honey Baked Ham for three Christmases, and we do indeed use a blow torch to do the hams. The hams come in 6 to a box, from a special supplier. We have 40 lb bags of the sugar, spice mix that gets dusted over the ham and it is hit with a blow torch. There are four of us working at a time. They are placed on a cooling rack, then they are wrapped, weighted and priced. Then it is off to the walk-in. We prep hundreds of hams a day during the holiday season. Honey Baked Ham is expensive, but it is a high quality product and the company treats their employees well. This recipe looks great, and I will be doing this for Christmas during the pandemic. Can't wait to try it!!
I did this last year and will be doing the same thing this year. Thank you Chef John for this recipe! I glazed about 2x the amount shown in the video. I pretty much doubled the recipe. I added some extra cayenne pepper for some more holiday spice. The tangy elements mixed with the cayenne really give this glaze the extra oomph. Helpful tip: Remove some of the fat from the ham but not too much! Too much fat won't hold the glaze and too little fat will reduce the flavor.
I’ve tried recipes from so many tv chefs for the holidays but Chef John’s recipes are the only ones that I consistently get rave reviews and future requests for from family and friends.😋
Broke out my manly blowtorch and fired up this recipe for 2015 Christmas ham... I gave it the old toasta, toasta and this magic combination of ingredients came to life. Thanks Chef John.
I need a blow torch but I bought 3 hams on sale this year and I'm using this recipe on each one. This is a hit everytime, anywhere I go. I love Chef John
Did this ham for a party today, and everyone raved! I just caramelized in the oven, blasting it with heat the last 20 minutes, after having patted the surfaced with additional raw sugar, adding to the sticky multiple-basting coatings. Worked like a charm!
Followed the directions EXACTLY - hands down the best ham I have ever had!! Ordered a 4lb ham from Jack Stack in Kansas City and used the glaze and the blow torch....fantastic!!
I tried this recipe today and absolutely the best ham my taste buds had the pleasure to meet! Definitely should try yourself and trust the chef, don't change a thing.
I have my half ham, cloves, brown sugar, mustard, cherries and can of sliced pineapples. thanks for the tip because everybody told me to use brown sugar in which I never used it, but my cousin told me to try it. Now I see how it's done. I'm ready to thrown down on it, maybe this week or on the weekend. ENJOY AND HAVE A GREAT DAY.
Oh MAN! That looks SO good. I made a mistake this Christmas. We have a long lost relative coming for Christmas, and I asked what he would like for Christmas dinner. I was thinking, "ham, ham, ham!!!" And he says, "roast beef." Waa-waaaaaaaaa. *sigh* Already decided....He's not invited for Easter.
Christmas in America is typically Turkey and/or Ham, I suppose some roast beef. Roast beef is just so much more expensive. And the same goes for Thanksgiving.
Mc Kenna We Southerners have a fix for that - Don't ask! lol - we cook multiple meat entrees ⭐ Ham, Roast Beef, Chicken and Dumplings - yep that's my common menu for Christmas - plus ALL the side dishes HOMEMADE and Coconut Custard Pie homemade, plus the standards (that's Custard, not cream) Enjoy your favorite 1st, then add alternatives - they just turn out better when you're hungry for a particular d8sh! ☘
This really is a winner. I make it for basically every holiday. My mom likes it so much that sometimes she'll literally just bring a ham to my house and request that I make it for her using this glaze. Lol. Awesome recipe.
Followed this recipe yesterday and wow it was a success/ huge hit. Everyone loved the ham and it looked so beautiful even had to take pictures. Just recommend adding a dash of Chinese five-spice to the glaze mix for a extra zing of flavor.
I made this and the family LOVED IT.. that clove and star anise + putting the juice back into the ham at the last glaze makes all the difference. Everyone wants me to do it again next year and i accidentally put too much vinegar but it was saved. Live and learned. Thank you chef! I looked like an amazing cook
Thank you Chef John! I had my parents over for boxing day and I decided to try honey baked ham for the first time. Thanks to your recipe, I became the Master Chef! This recipe is awesome, and I will be using this method all the time! Well done!
I made this a few years ago on Easter with a 10 lb ish boneless ham . everyone said it was great. Made it today (Easter 2018) with two 5.5 lb boneless hams. Again everyone said it was great. Both times .I broiled at the end until glaze bubbled but not quite enough to make crispy . Was still great. Awesome flavor. Thanks
I decided to host Christmas this year and take on the daunting task of baking a ham. My mother suggested I get a spiral cut ham and use the glaze packet they come with. I knew right away I wanted to do a lot better than that. Chef John, I know I can trust you to lead me right! I'm following this recipe tomorrow, and I'm ready to wow everyone with it! Wish me luck! :)
@@shabamflam thank you. I just made this last night too. It came out wonderful 😊😊 I was skeptical on vinegar and mustard but it was good 😋 just one thing. No glazing at the dinner table. I didn't even realized that's missing till when I served my husband a plate.
Late to the party here, but I made this for Easter and it was BY FAR, the best glaze and the most beautiful and tasty ham I ever made. This is a keeper, for SURE! Thank you, Chef John.
Excellent recipe. I made this a couple of weeks ago and couldn't be more pleased with the results. First time I've ever made a ham and it turned out great - thanks!
I made this following the recipe & video exactly. It was not only a show stopper in looks but the taste and juiciness have no match. I made it for a family function and had nothing but compliments
"But did that glaze really caramelize to a crispy crackly finish?..well check this out.....(scrape scrape,taptap)...i think i proved my point" Wow you are cool Chef John.Thanks for the awesome videos.
TO THOSE WHO ARE UNCERTAIN ABOUT THE TORCH: The tiny torches that are sold for caramelizing creme brulee are NOT up to toasting a whole ham. (FAR too wimpy. Learned that one the hard way.) Go to almost any hardware store and buy a blow-torch. It's almost like a rocket-powered cigarette lighter on steroids, they're pretty cheap, and they shouldn't be hard to find. You buy the fuel tank and the part that emits the flame separately. Don't be afraid of it, they're SUPER easy to use. I prefer to glaze my ham on a cheap, disposable aluminum pizza pan, then transfer it to a nice platter. You buy the cap thingie, which has an igniter. You buy the fuel tank and screw the cap onto it. You open the fuel feed just like for a propane gas grill, click the cap like you would a lighter and , you're in business. You DO need to READ THE INSTRUCTIONS - like, for mine, not tipping the torch past a certain point or the flame will cut out while the GAS KEEPS GOING. Also, I would NOT leave it where curious kids might want to play with it (because it's THAT EASY to use), and while my kids are grown, there are still youngsters running around during the holidays and people do stupid things. Come on, If you're gonna be using a freakin' blowtorch, you SHOULD have Common Sense Super-Powers by now! That said, it really is TOTALLY simple. If you're worried about the open flame and messing it up, just take it outside (not a bad idea anyway, I prefer it) get used to the torch, then go to town on that ham!
Sarah Stegs Was the turkey difficult to de-bone? CJ made it look..well, not easy but something that can be done fairly quickly. Was it? I bet it was sooo delicious.
tootz1950 It was delicious!!! No it was not quick for me. Took a couple hours for a 20+ lb turkey. I have no experience butchering so I was pausing and unpausing his video during the process. Hardest part was finding and removing all the tendons, just be sure you're really precise in his method when it comes to the legs and they should all be visible.
TU.... tried it yesterday, and it was good. Today, sliced a couple of left overs, and pan fried it in my Lodge cast iron, and believe it or not, it tasted even better!
Glad it can be done in the oven, because I can always taste the chemicals in the torch (and do not own one). Super enjoyed this video though and thank you for making it fun, brief, easy to understand, AND informative!
WOW! I've never seen anyone use a blowtorch on a glaze! I'm so doing this method for dinner tonight. Thanks so much! I really enjoy watching your videos, you crack me up🤣 thanks again! 👍☺️
I like the thinking about cleanup and the torching !! I think the presentation is nice. The little apples are ORNAMENTal (Christmas-y) and also remind me of Christmas lights the way you spaced them...
I have been looking for a new glaze to try. I have been using the same one for years and love it, however you want to try something new from time to time. This looks amazing. So excited to try it.
Check out the recipe: www.allrecipes.com/Recipe/240752/Chef-Johns-Honey-Glazed-Ham/
Food Wishes I’m making this for Thanksgiving instead of turkey. I can’t wait!!
You should put the recipe link in the description.
Making this ham for the third year in a row. Winner with the family.
But .... is it ..... really ..... delicious?
I will try making it this year
lol same! it's so good
@@dauntae24 I made it yesterday. It was delicious and it looked just like the one on the video but no matter how much I used the torch it didn’t make it crispy. I followed all the steps so I don’t know what happened?
Woo hoo same here!!!
Chef John, you are truly a legend!❤
This is the most amazing recipe ever! My family totally loved the ham and it looked and was so tasty!
Tip: for anyone who doesn't own a torch, in the last 5 minutes of your cooking time, put oven on High Broiler and it will caramelize it to perfection!!!😊
Thank you Chef John!!! We all love your cool teaching voice and have learned so many recipes from you!
May God continue to care and bless you! ❤❤❤
I made this for Christmas dinner and it turned out amazing - best holiday ham ever! I saved the bone and made a yum lentil soup with it too. Everyone said I should make it like this again next year - thanks Chef John!
I'm about to make my second holiday ham using this video. The first, for Thanksgiving, was a huge success. I got compliments from family members who don't compliment! Thank you!
Who's back in 2023 for this amazing recipe? 🥰
me!!!! :)
Oh hell, I'm already back in March '24. I'm not waiting for Xmas just to wait for delicious glazed ham
Easter 24
JESUS CHRIST JOHN THIS WAS AMAZING. i decided to do this just for the experience because this was my first ham/turkey roast and my family usually doesnt like my cooking because its too healthy for them but i did this and they loved it for christmas eve dinner. i thought i was gonna end up eating 2 weeks worth of leftover ham but just my immediate family ate half of the entire 9.47 lb ham. my grandparents took the rest but my family still saved some for breakfast tomorrow. i also made a gavy with the clove water on the bottom and used some pineapple flavor in mine. what i realised is that i overglazed and the outside was really tough. i also did not want to carmelize the outside too much because the outside was already too dark from all the glazing. however, the meat was very flavorful and moist and the crust was so flavorful too that noone really cared about the toughness of the crust. anyways THANK YOU chef john this was reallly delicious i love you
Your butcher must love you, because he sold you one beautiful ham.
I come back to this every year. Great recipe! Thanks, Chef John!
Just made this glaze recipe for my Easter dinner, the glaze itself is absolutely the best recipe I found anywhere on UA-cam, although I did add a touch of ground clove to the mixture. The technique is awesome!!!!! Everyone else just kind of pours it over and cooked it for a long time the slow in and out reglaze and reglaze to build it's thickness and then torch it was amazing, if you buy a country ham like chef John you need to score it but if you buy a spiral cut you do not, do everything else the same though. Perfect recipe and a huge hit, thank you.
is the torch a must? not everyone owns one in a regular kitchen lol
Made this last night with a Smithfield Spiral Ham. It came with a glaze package that I threw away. This recipe is fantastic and worked perfectly for my 8 lb bone in ham. I will say you don't have to baste every 20 minutes. More like every 30-40 minutes it was just fine, and I didn't have to torch it or broil or boost the temp up in my oven to get that carmelization. It looked perfect and tasted great. Great recipe Chef John. Perfect for Christmas Eve.
I worked at Honey Baked Ham for three Christmases, and we do indeed use a blow torch to do the hams. The hams come in 6 to a box, from a special supplier. We have 40 lb bags of the sugar, spice mix that gets dusted over the ham and it is hit with a blow torch. There are four of us working at a time. They are placed on a cooling rack, then they are wrapped, weighted and priced. Then it is off to the walk-in. We prep hundreds of hams a day during the holiday season. Honey Baked Ham is expensive, but it is a high quality product and the company treats their employees well. This recipe looks great, and I will be doing this for Christmas during the pandemic. Can't wait to try it!!
I've been doing this recipe for three years in a row and I can't get tired of the amazing results every time!
Followed this recipe and took it to a Friends-giving. Received so many complements.
😏
World's Best Glazed Ham w/ Pineapple & Cherries Recipe: How To Make Glazed Ham w/ Pineapple & Cherry - ua-cam.com/video/gVEysZDvnQ4/v-deo.html
“I’m not even Rod Stewart!” You crack me up. 😆
I did this last year and will be doing the same thing this year. Thank you Chef John for this recipe!
I glazed about 2x the amount shown in the video. I pretty much doubled the recipe. I added some extra cayenne pepper for some more holiday spice. The tangy elements mixed with the cayenne really give this glaze the extra oomph.
Helpful tip: Remove some of the fat from the ham but not too much! Too much fat won't hold the glaze and too little fat will reduce the flavor.
Every year I come back to this recipe. Everyone raves about my ham. Thank you Chef John. 😊
I’ve tried recipes from so many tv chefs for the holidays but Chef John’s recipes are the only ones that I consistently get rave reviews and future requests for from family and friends.😋
Broke out my manly blowtorch and fired up this recipe for 2015 Christmas ham... I gave it the old toasta, toasta and this magic combination of ingredients came to life. Thanks Chef John.
I need a blow torch but I bought 3 hams on sale this year and I'm using this recipe on each one. This is a hit everytime, anywhere I go. I love Chef John
Made this twice once being today for lunch, a hit each time!!! Best ham recipe in ages.
I actually made this for dinner tonight and it was sensational. The glaze was terrific. A real show-stopper. Thanks, Chef John.
If you get kicked off UA-cam, John, we're all boycotting UA-cam.
???????????????? Why would he????????????????????????
@@sketchtheparadigmyork1217 cause people are overly sensitive and will complain if you say anything offensive
@@sketchtheparadigmyork1217 he wouldn't, but he made a joke about it in this video.
😂😂😂😂😂😂😂😂😂😂
No we not
This is like the 3rd year in a row I make this for thanksgiving. Amazing, everyone loves it.
Did this ham for a party today, and everyone raved! I just caramelized in the oven, blasting it with heat the last 20 minutes, after having patted the surfaced with additional raw sugar, adding to the sticky multiple-basting coatings. Worked like a charm!
7 years later, your ham still inspires others.
I love when Chef John does the fork test, it sounds beautiful!
Followed the directions EXACTLY - hands down the best ham I have ever had!! Ordered a 4lb ham from Jack Stack in Kansas City and used the glaze and the blow torch....fantastic!!
I tried this recipe today and absolutely the best ham my taste buds had the pleasure to meet! Definitely should try yourself and trust the chef, don't change a thing.
I have my half ham, cloves, brown sugar, mustard, cherries and can of sliced pineapples. thanks for the tip because everybody told me to use brown sugar in which I never used it, but my cousin told me to try it. Now I see how it's done. I'm ready to thrown down on it, maybe this week or on the weekend. ENJOY AND HAVE A GREAT DAY.
I made mine like this today. It came out so good. The cloves in the water gave it a nice touch.
Oh MAN! That looks SO good. I made a mistake this Christmas. We have a long lost relative coming for Christmas, and I asked what he would like for Christmas dinner. I was thinking, "ham, ham, ham!!!" And he says, "roast beef." Waa-waaaaaaaaa.
*sigh* Already decided....He's not invited for Easter.
He can stay lost next time!!!
Is it just in the Uk where it is tradition to have a turkey at christmas
No my family always had turkey and ham among other things and I am not from the UK my name kinda helps with thinking about this
Christmas in America is typically Turkey and/or Ham, I suppose some roast beef. Roast beef is just so much more expensive.
And the same goes for Thanksgiving.
Mc Kenna
We Southerners have a fix for that - Don't ask!
lol - we cook multiple meat entrees ⭐
Ham, Roast Beef, Chicken and Dumplings - yep that's my common menu for Christmas - plus ALL the side dishes HOMEMADE and Coconut Custard Pie homemade, plus the standards (that's Custard, not cream)
Enjoy your favorite 1st, then add alternatives - they just turn out better when you're hungry for a particular d8sh!
☘
I made this ham for Easter today and this was my very time making a ham ever; EVERYBODY LOVED IT!!
This ham recipe is a winner! ❤️
My favorite method! Thanks. Have been doing it for 10 years
This really is a winner. I make it for basically every holiday. My mom likes it so much that sometimes she'll literally just bring a ham to my house and request that I make it for her using this glaze. Lol. Awesome recipe.
Followed this recipe yesterday and wow it was a success/ huge hit. Everyone loved the ham and it looked so beautiful even had to take pictures. Just recommend adding a dash of Chinese five-spice to the glaze mix for a extra zing of flavor.
I made this and the family LOVED IT.. that clove and star anise + putting the juice back into the ham at the last glaze makes all the difference. Everyone wants me to do it again next year and i accidentally put too much vinegar but it was saved. Live and learned. Thank you chef! I looked like an amazing cook
I made this for Christmas and oh my god this is one of the best pieces of meats I've ever eaten. I wish I could eat this every day.
I'm going to do this for a 3rd Thanksgiving and It's never failed!!! AWESOME RECIPE!
Thank you Chef John! I had my parents over for boxing day and I decided to try honey baked ham for the first time. Thanks to your recipe, I became the Master Chef! This recipe is awesome, and I will be using this method all the time! Well done!
I have made this ham so many times. It’s absolutely amazing and extremely easy to make. Everyone loves it. Thank you.
I made this a few years ago on Easter with a 10 lb ish boneless ham . everyone said it was great. Made it today (Easter 2018) with two 5.5 lb boneless hams. Again everyone said it was great. Both times .I broiled at the end until glaze bubbled but not quite enough to make crispy . Was still great. Awesome flavor. Thanks
I made this awhile back and it was the best ham ever, so I'm making it for Easter dinner on Sunday, can't wait, thanks.....we will Enjoy
My favorite ever! Hiney glazed ham and a side of buttery mashed potatos mmm
HONEY
Lemme bite into your hiney ham, babe.
Parker
where the fuck are my Spider man photos Parker?!
Parker omg parker cant we both eat her hiney it looks like honey
Andrea Price yes, dear?
I decided to host Christmas this year and take on the daunting task of baking a ham. My mother suggested I get a spiral cut ham and use the glaze packet they come with. I knew right away I wanted to do a lot better than that. Chef John, I know I can trust you to lead me right! I'm following this recipe tomorrow, and I'm ready to wow everyone with it! Wish me luck! :)
How did it go?
@@kjakamura7678 it was amazing! Everyone loved it, including my husband who said he didn't like ham! Totally delicious
@@shabamflam thank you. I just made this last night too. It came out wonderful 😊😊 I was skeptical on vinegar and mustard but it was good 😋 just one thing. No glazing at the dinner table. I didn't even realized that's missing till when I served my husband a plate.
Late to the party here, but I made this for Easter and it was BY FAR, the best glaze and the most beautiful and tasty ham I ever made. This is a keeper, for SURE! Thank you, Chef John.
Excellent recipe. I made this a couple of weeks ago and couldn't be more pleased with the results. First time I've ever made a ham and it turned out great - thanks!
I love this guy and his recipes!
How do I not know you're a giant with a giant ham and the apples aren't regular size?
That would also imply he has giant hands, since he is holding the apples and they are about the width of his fingers.
@@rakeshchinnoe3642 if hes a giants i think its implied he has giant hands.
@@jackp844 oh right lol :').
This may sound weird and I dont mean it to be but you have the best voice, so soothing :)
It’s like nails on a chalkboard to me
@@bonsaiavia7902 agree, I hate this guys voice
I love Chef John! He is a very talented chef.
It's like my kindergarten teachers voice when he was telling us a nursery rhyme.
Shit voice
Hi, Just wanted to let you know that I use this recipe every year for Christmas lunch.
Everyone loves loves loves it. Thank you for sharing it.
My Kids have requested this Ham recipe again this Christmas... A definite must try
Love this video. Just watched it again for a refresher for today's ham. 😋
I LOVE this guy's voice and delivery.
Chef John The King Of Crisp!
Finally. no more cloves! I can vouch for that, having eaten one myself.
I need to invite a welder for Christmas dinner!
*R O F L*..........GOOD ONE Becky.... : )
Oh, I'd bet you'd look hot with a welding mask, Becca!
Just made it amazing....just the look of the ham alone is mouth watering
I make this recipe every Thanksgiving and everyone loves it !
Just want to say, thanks again for making this video. It’s become our family’s traditional Christmas dinner now. Always delicious !
The ASMR was unexpected but OMG it was so satisfying! I need it to be December already
Cooking up hams that I raised this year. This looks fantastic John
I made this following the recipe & video exactly. It was not only a show stopper in looks but the taste and juiciness have no match. I made it for a family function and had nothing but compliments
Rembrandt could't have painted it more beautiful!!!
Not only do have a super cool infomercial voice...you cook a mean ham...so good
"But did that glaze really caramelize to a crispy crackly finish?..well check this out.....(scrape scrape,taptap)...i think i proved my point" Wow you are cool Chef John.Thanks for the awesome videos.
First ham I ever attempted. Was a recipe that was so well received!
So satisfying hearing u scrap that Ham I literally smiled thank you
Second year making this. Came out even better this time.
TO THOSE WHO ARE UNCERTAIN ABOUT THE TORCH: The tiny torches that are sold for caramelizing creme brulee are NOT up to toasting a whole ham. (FAR too wimpy. Learned that one the hard way.) Go to almost any hardware store and buy a blow-torch. It's almost like a rocket-powered cigarette lighter on steroids, they're pretty cheap, and they shouldn't be hard to find.
You buy the fuel tank and the part that emits the flame separately. Don't be afraid of it, they're SUPER easy to use. I prefer to glaze my ham on a cheap, disposable aluminum pizza pan, then transfer it to a nice platter.
You buy the cap thingie, which has an igniter. You buy the fuel tank and screw the cap onto it. You open the fuel feed just like for a propane gas grill, click the cap like you would a lighter and , you're in business.
You DO need to READ THE INSTRUCTIONS - like, for mine, not tipping the torch past a certain point or the flame will cut out while the GAS KEEPS GOING.
Also, I would NOT leave it where curious kids might want to play with it (because it's THAT EASY to use), and while my kids are grown, there are still youngsters running around during the holidays and people do stupid things.
Come on, If you're gonna be using a freakin' blowtorch, you SHOULD have Common Sense Super-Powers by now!
That said, it really is TOTALLY simple. If you're worried about the open flame and messing it up, just take it outside (not a bad idea anyway, I prefer it) get used to the torch, then go to town on that ham!
4 years going, and THIS is my glazed ham recipe, thanks Chef John
You always have the BEST recipes! I always have full faith that it's going to be amazing when I see it's a recipe by Chef John! lol
this is my favorite channel of all time!
Chef John you're amazing!! Keep doing food wishes, I could watch ALL DAY LONG. Love your sense of humor too!!
I made this recipe for Thanksgiving and it came out so delicious that I decided to make it for Christmas again...!!!
I have made this ham every Thanksgiving and Christmas, and everybody like it. thanks a for the recipe Chef
I did the de-boned turkey for Thanksgiving, and I'm doing this for Christmas dinner! It's a god dang Chef John holiday season
Sarah Stegs Was the turkey difficult to de-bone? CJ made it look..well, not easy but something that can be done fairly quickly. Was it? I bet it was sooo delicious.
tootz1950
It was delicious!!! No it was not quick for me. Took a couple hours for a 20+ lb turkey. I have no experience butchering so I was pausing and unpausing his video during the process. Hardest part was finding and removing all the tendons, just be sure you're really precise in his method when it comes to the legs and they should all be visible.
I will. Thanks for the reply and the tip.
TU.... tried it yesterday, and it was good. Today, sliced a couple of left overs, and pan fried it in my Lodge cast iron, and believe it or not, it tasted even better!
I work at a ham store that glazes hams in-store. I'd like to say this ham and glaze looks great.
It’s not Honeybaked is it?
@@j2o2e8y 5 years later. Yeah it was :p
@@JayXan I thought so, you’re not still at HoneyBaked are you? I’m in the midst of thanksgiving rushes myself at mine and it’s been crazy already
Glad it can be done in the oven, because I can always taste the chemicals in the torch (and do not own one). Super enjoyed this video though and thank you for making it fun, brief, easy to understand, AND informative!
I love this guy's voice!!
I have been making this every year since you posted this video! It turns out great every single time!
just made this ham recipe ... BEST DANG HAM I have ever made .... getting rave reviews on it ! thank you for sharing !
WOW! I've never seen anyone use a blowtorch on a glaze! I'm so doing this method for dinner tonight. Thanks so much! I really enjoy watching your videos, you crack me up🤣 thanks again! 👍☺️
Oh, man. Chef John you are my hero. I can't WAIT to make this ham recipe today. Have a great holiday!
Made this for this year’s Thanksgiving party of two. Easily the best ham we’ve ever had :)
Those apples are so cute!!!
awwww those little apples were so cute.
Thank you for making sure my Christmas last year went perfectly. ♥ I'd never baked a ham before and it came out delicious.
I like the thinking about cleanup and the torching !! I think the presentation is nice. The little apples are ORNAMENTal (Christmas-y) and also remind me of Christmas lights the way you spaced them...
I have been looking for a new glaze to try. I have been using the same one for years and love it, however you want to try something new from time to time. This looks amazing. So excited to try it.
I love that I felt like it was Christmas as the piano played the video out
I enjoy you and your fabulous recipes so much. I hope you never change.
making this tonight for christmas dinner.
merry whateveryoucelebratemess people
Made this yesterday and it will now be my go to ham recipe
In stead of water i use apple juice ,,and my glaze is apple jelly and dejon mustard with a little pepper ,,its so good my family loves it
But it feels right… is how all great recipes are made
:)
Dude! That ham looks awsome. Im gonna watch this video over and make notes.saved it in my favs.thanks for the lesson
I know I won't go wrong with Chef John. Thank you again
ive never heard a delicious sound until now!