I just came across this and I do this every year and people think it's magic. I do put some apple juice or pineapple juice in the bottom of the tray and glaze with honey/brown sugar/mustard/butter mix so the outside gets a texture and it can be sliced instead of pulled but otherwise the same 6-12 hours @ 250 remove foil for an hour while glazing every 15 minutes at the end of the cook. This year I'm going to put it in the oven the night before at like 1 AM so it is ready for an 11 AM brunch.
I had a Cook's Spiral Ham in the freezer and decided to try your method. Yes, it ended up just as you described. I let it cool before pulling the bone out and gathering some slices. Thanks
I followed these instructions STEP BY STEP and it RUINED CHRISTMAS. We fought over it so badly that my parents DIVORCED, my GOLDFISH DIED, and now my Grandma won't speak to me anymore.
I'm doing this right now with a cook's 13 pound ham. I've always put water in so I'm a little nervous. Will let you know in 8 hrs. I hope it turns out just like yours, thank you!
Now use that rendered liquid to make dumplings to go with it. When the dumplings are cooked and removed pour white wine into the liquid and cook it out for 10-15 minutes and you will have a kickass sauce. Mmmmmmmm..... yummers!
Yep, if anyone wants to glaze it, remove the fat before spreading on the glaze. But let it cook as shown for a good 5-6 hours before the first coat of glazing goes on. Leave it uncovered for the last application of glaze, when it only needs about another final half-hour in the oven. That'll help to give it an attractive appearance.
Hi .. bought one of these for the first time and have eaten some of it .. non baked........ but have over half left that I would like to bake . thanks for your instructions .. would like to know .. how long would the baked pieces last in the fridge and are they great for sandwiches.
I really don't have a specific answer for that. I have however frozen some in freezer bags It never lasts to long around my home cause its so dang good... :)
Oh and don't forget to make ham gravy with the pan drippings. You make beef and chicken gravy, why not ham gravy? If you are careful you can wash out the pan the ham cooked in, and reuse it. They are easy to poke a hole in by mistake, but if you are careful you can get a few uses out of one.
Hey!!! I think I know this guy! Thanks Curt for your amazing, simple, and straight to the point video on how to cook an amazing ham. Happy holidays to you and your beautiful Family!
@@meltedguts to be honest I forget, but I'm about to do it again. I think it was like 300*F for 3 hours. I just kind of winged it. It turned out to be the best ham I've ever had. I just covered it in foil and slow baked. Literally fall off the bone juicy and tender.
I did this for Easter after searching "best ham recipe" and I was not disappointed. I had about 15 people over and everyone loved it. The ham was the easiest thing to make for the whole dinner.
It's possible to just wrap a huge ham similar to the way you show, except to not use a pan and instead wrap the entire ham in foil and set a drip pan below the rack.
I would follow his instructions, but for glazing, take it out at about 6 hours and remove most of the loose fat on the outer surface, coat it with glaze, then cook it covered the remaining two more hours. You can add more glaze and pineapple rings when there's only about a half-hour of cooking time remaining, and at that time, lower the heat to about 225F, so the surface won't char. Leave it uncovered for that last half-hour, and the glaze will have a pleasing old-world look & texture.
Terrible video! No mention of saving “fat” to render into cracklings, or to use to enhance greens, green beans, all other legumes, skim fat to use in cornbread, biscuits, hush puppies, use the broth for all the above!
Thank God a ham recipe without honey and sugar.
Lol
I second that emotion. 👍
You guys also come here for a last minute Ham help on Christmas day? Lol
This is how my family has cooked hams for generations. Best way to do it in my opinion.
I just came across this and I do this every year and people think it's magic. I do put some apple juice or pineapple juice in the bottom of the tray and glaze with honey/brown sugar/mustard/butter mix so the outside gets a texture and it can be sliced instead of pulled but otherwise the same 6-12 hours @ 250 remove foil for an hour while glazing every 15 minutes at the end of the cook. This year I'm going to put it in the oven the night before at like 1 AM so it is ready for an 11 AM brunch.
i cooked this last year and it was truly the best ham ever...i'm back because i forgot how to make it...lol
Do u season it?
@@godhaveblessme I don’t. Since it’s essentially steaming it, I didn’t add a glaze. No need to add any salt either because ham is already salty
Me too lol. Yes it was incredibly delicious 😋
You don't know how much I appreciate this tip! Lol thanks so much!
Great Success! Thank you!
SUPER great way to cook!! I will try this!!
I had a Cook's Spiral Ham in the freezer and decided to try your method. Yes, it ended up just as you described. I let it cool before pulling the bone out and gathering some slices. Thanks
I followed these instructions STEP BY STEP and it RUINED CHRISTMAS. We fought over it so badly that my parents DIVORCED, my GOLDFISH DIED, and now my Grandma won't speak to me anymore.
Well u needed to add ur ingredients
Roberto Cuneta thankful your dog didn’t die....goldfish are cheap...
I eat the fat!!
Do we cook it for 6 to 8 hours at 275 even if the instructions on the ham say to cook it only for 2 hours at 325?
Lucipurr 666 yep... as long as it is covered as instructed it will turn out great.
InVisionation This was a success!! Thank you so much for sharing this!!! 🙏🏼
Not sure why anyone would give this a thumbs down. I have used this recipe the past four years now. The best ham!!!
I'm doing this right now with a cook's 13 pound ham. I've always put water in so I'm a little nervous. Will let you know in 8 hrs. I hope it turns out just like yours, thank you!
What happened?
lol
It turned out fantastic, plenty of liquid in it! Thank you so much!!
Now use that rendered liquid to make dumplings to go with it. When the dumplings are cooked and removed pour white wine into the liquid and cook it out for 10-15 minutes and you will have a kickass sauce.
Mmmmmmmm..... yummers!
Thank you so much for saving my life sir lol~ first time cooking ham and you made it so easy for me. Everyone enjoyed it❤️
Stay humble my friend!
Easiest and BEST! Thumbs up!
Glad you gave props to your mom! Looks delicious!
It is my mother who crafts all my favorite meals....
I thought the steam burn was mandatory, seems I always get a little steam burn roasting. I like your kitchen the cabinets have a very nice color !
That looks AWESOME! Im doing this technique next time. Can't wait for Killer ham gravy. Thanks
Thank you Chef, we tried it today and it was best..!
Excellent - stay humble! Haha - thanks to my mom.
Thank you so much for letting us know what kind of ham you used.
Best video hands down so easy to make and super soft moist ham omg priceless information sir!
3:27 chokes on tuff Ham.
Best ham video I have watched. Yum!! I could almost smell that ham baking. Was it precooked?
It was fully cooked before you bought it. Safe to just heat up and eat. Merry Christmas.
Your the 5th video I watched. Yours looks so juicy think ill try it. Or try your way than take off fat and glaze it and put back in for 20 min.
it turned out perfect your way!
Yep, if anyone wants to glaze it, remove the fat before spreading on the glaze. But let it cook as shown for a good 5-6 hours before the first coat of glazing goes on. Leave it uncovered for the last application of glaze, when it only needs about another final half-hour in the oven. That'll help to give it an attractive appearance.
I doing my ham like that...
Okay...here it goes. My furry friends are getting hungry. Thanks...Merry Christmas.
Dude i've been a professional chef for 30 years and that is effing badass
I was a cook in the Air Force, and I'm pretty impressed, as well.
Hi .. bought one of these for the first time and have eaten some of it .. non baked........ but have over half left that I would like to bake .
thanks for your instructions .. would like to know .. how long would the baked pieces last in the fridge and are they great for sandwiches.
I really don't have a specific answer for that. I have however frozen some in freezer bags It never lasts to long around my home cause its so dang good... :)
thanks for your reply .. I think I found on a website that it would be okay for about 4 days in fridge and of course as you say ..freezing is best !
Oh and don't forget to make ham gravy with the pan drippings. You make beef and chicken gravy, why not ham gravy? If you are careful you can wash out the pan the ham cooked in, and reuse it. They are easy to poke a hole in by mistake, but if you are careful you can get a few uses out of one.
I'll try this but not before I stick cloves in it first😋
that looks like some tasty butt!!!
Hey!!! I think I know this guy! Thanks Curt for your amazing, simple, and straight to the point video on how to cook an amazing ham. Happy holidays to you and your beautiful Family!
Thank you thank you for sharing your recipe Happy Thanksgiving 🍁
Every year tradition!
Preheating oven now. I got a free 8.5 lb. Ham just before Thanksgiving. Never cooked a ham before, so this seems like an easy start
How long did you leave your ham in the oven?
@@meltedguts to be honest I forget, but I'm about to do it again. I think it was like 300*F for 3 hours. I just kind of winged it. It turned out to be the best ham I've ever had. I just covered it in foil and slow baked. Literally fall off the bone juicy and tender.
Yes pre-cooked ham
Thank u low and slow is the way to go merry christmas
I tried it juicy best no glazed ham ever Thank you ❤
I did this for Easter after searching "best ham recipe" and I was not disappointed. I had about 15 people over and everyone loved it. The ham was the easiest thing to make for the whole dinner.
I have looked at 3 or 4 recipes for honey glazed and was changing my mind on that, this sealed the deal, I will use this method!
hi do i need to boil the ham first
Nope
Bloody brilliant! Cheers and many thanks for this simple method!!
Looks good! I’d make cracking though
This is happening this Easter!!! I'll let you know how it goes!
Kayla what happened. I hope everything is OK.
Yeah I’m curious to
Would you like some hum?
Excellent!!
simple, looks good....
I love ham
Tried it last year, loved it. Thank you for sharing.
No rub??
...nothing
PERIODT
I luv Butt ham
+CYnthia Peacock Thanks Cynthia and I agree...butt ham is choice...
Can you do a whole ham like this?
I have not tried that....but i suspect you could, you would need a very large pan...or what to seal it up....
Among hams, a Boston butt reigns supreme.
It's possible to just wrap a huge ham similar to the way you show, except to not use a pan and instead wrap the entire ham in foil and set a drip pan below the rack.
Best ham I’ve ever had!!🌟🌟🌟🌟🌟
Trying this today!!
😋😋😋😋👏👏
Ummmmmmm where’s the seasoning and spices
Hams really do not need any spices or seasoning. Glazes are usually put on when the ham is almost ready.
Erin Mae of course if you want a bland unseasoned ham.
Uh... Follow the directions I promise it will be great
best ham ever
Damn no salt nothing?
A ham like this is cured in salt already. So if you want to add more salt, be careful. It's easy to make it too salty.
Did you put water in your ham
Tami, no need to add any water to the pan. It's just the ham that goes in the pan.
Don't eat pork. It calcifies the pineal gland and that's your connection to God.
Lol
Hi please answer..... did you use plain or hickory smoked?? Thank you!!!
Smoked
Sorry -the ham is precooked that is all you dont need it smoked
@@InVisionation thank you! Can only get hickory smoked here in Canada :-( or unsmoked but not on bone :-(
Do you add water in the bottom of the pan or is there enough in the ham? And is that a smoked ham?
earnest brown no water needed.... none at all
nope
earnest brown 3
what if you want to glaze your ham?
I would follow his instructions, but for glazing, take it out at about 6 hours and remove most of the loose fat on the outer surface, coat it with glaze, then cook it covered the remaining two more hours. You can add more glaze and pineapple rings when there's only about a half-hour of cooking time remaining, and at that time, lower the heat to about 225F, so the surface won't char. Leave it uncovered for that last half-hour, and the glaze will have a pleasing old-world look & texture.
Terrible video! No mention of saving “fat” to render into cracklings, or to use to enhance greens, green beans, all other legumes, skim fat to use in cornbread, biscuits, hush puppies, use the broth for all the above!
You want too much lol thid video is priceless be thankful stop whining
Pulled ham? Shredded ham? NO THANKS that consistency is not delicious to me
You can leave it in the oven for about 3-5 hours, and it'll be firmer and will then carve easily without falling apart
.
are you a fucking corpse or a vegetarian?