Thank you sir for taking the time to make this in depth video. I was looking for a fresh ham recipe and came across several including yours. Yours is the one that I chose to use and I believe I chose the right one. I went by your recipe except I used 4 Teaspoons of curing salt, and I injected it deep into my ham. My ham started off as a 21 lb ham. I trimmed the skin off and it was then 20 lbs. I injected 4 lbs of the brine into it and let it soak in the remaining 2 gallons for 4 days. I smoked it Peach and Cherry wood on my Masterbuilt 40" electric smoker @225 degrees for 19 hours until the internal temperature reached 160 degrees. It was the best ham I have ever eaten and I was complimented by all 30+ guests we had over for Christmas. Thank you for having a hand in making mine and my families Christmas a bit more enjoyable. I will definitely transfer this recipe to a word document and saving it as well as using it for many more years to come. Thanks again for a great video.
I buy it already mixed. It's whole allspice, whole coriander seed, whole clove, dried red pepper, dried bay leaf. Good stuff and its all ready to go in the spice isle. If your store has Mexican spices you can buy it a lot cheaper in plastic bags.
I did your recipe with a few changes. (Did not have everything in stock) It was great, I love the step by step instructions very helpful. The ham was one I deboned from a pig that we raised. keep them comming
You are the most comprehensive BBQ channel on youtube.. I have been following you from years now! Thank you for this recipe, really helps during the holiday season! Love from Australia :)
WOW, what an incredible Ham! I do not have a Smoker, but your Glaze was the Highlight of my search for recipes!!! HAPPY HOLIDAYS TO YOU & YOUR LOVED ONES!
Second consecutive Christmas doing this ham! Rave Reviews last year!! Everyone saying it was the best ham EVER!! So, Thank you sir for making me look like a meat god haha!! Many more years to come using this same recipe.
We made this for Thanksgiving and it was awesome!!! Everyone loved it. Our son said it was ham prime rib. We are making it again for New Years eve party. We don't have a green egg but we do have a electric smoker. We will have to try some of your other recipes. Also great video we didn't have any trouble following.
Every one sounded so impatient to eat at the end of that video 😂 I think that means your foods delicious, it certainly looks it. I think I will have to give this a go. 👍👍
Fantastic! I'd grab that platter and run with it, though I suspect a couple of kids would drop me before I got very far. LOL Thanks for this, Greg! One of my next projects might just have to be a ham, from scratch. I like it. I hope you and the family are having a great holiday!
I asked the folks at Kamado Guru what they would do with a fresh ham and then found your video, this is exactly what I was looking for! I missed the flavor impressions that you have in other videos, how did it turn out? After eating were you satisfied with the process and end result? Any changes in hindsight? This will be my first fresh ham cook so I want to get it right. I'm glad to see you did it on the BGE as I'll be using my Akorn Kamado for this cook and plan to use a little hickory or pecan for smoke, haven't decided yet. Also, would you recommend injecting the deeper parts of the ham? I plan to brine for 9 days with the weight I have ( 18.5 lbs) so this won't get underway until the 15th. Looking forward to reading your reply. Great video as always, thanks for sharing!
Love your videos; thanks for all your work. Would it be advantageous to score the fatcap BEFORE brining so the flavors have easier access to the meat? Thanks.
Terrific video, Greg. Will absolutely try this. Enjoy your videos a lot; got really good at making that Chipotle Pork Tenderloin on the grill that you did.
I was feeling hammy today, and came across this - which I had already 'liked' in the past year it seems - no idea if I've commented previously, but I should've! Kudos to the pickling spice, that made me ramp up the ham I'm cooking right now (oven tho, sorry bbq brotha ;) too lazy to raid the spice pantry today, but the kitchen smells fantastic, thanks to your reminder! Some sort of Hollywood award goes to your title of this episode, brilliant! Now let's see One Fish, Two Fish on the grill :D
I like it! I like it, Sam I am. I really like Green Egg and Ham! One question about the brining process, I'm sure the ice water didn't stay cold for 7 days. Did you have the ham in the fridge for the week? Or maybe a cooler… I ask because I'd like to try this (when the weather warms up a bit), and we don't have any extra room in out side-by-side. Great recipe and video, Greg!
Looks great. I am going to do this for Christmas. I have a few questions though. Roughly how long per pound at 250? And did you strain the glaze you made or is that not required. Lastly any specific recommendations that I should ask the Butcher when prepping the leg? Thanks so much!
I have two wild Boar in the freezer. Gotta start eating some of that Pork. Did great cooking my back straps. But I have never cooked or cured a wild ham. I am gonna trust you and try your recipe for my Christmas Ham. Doing a small Turkey too, just in case I screw up. But, I wrote down your instructions for curing/cooking/glazing. Gonna give it a shot. Thanks for the info. It seems info on actually curing and cooking wild Boar hams is very scarce on the internet. I will post how it turns out! Merry Christmas!
looking forward to that, a lot of people have leftovers from christmas dinners in there fridge including me. I´ll probably just make a sandwich out of it.
Hi, I hav some questions please...after curing, can you boil it or roast it, without smoking it? And please can I hav your pickling spices recipe. Wherd I live, you cant get gammon/ham, so would like to hav a go myself. Thank u
Thank you sir for taking the time to make this in depth video. I was looking for a fresh ham recipe and came across several including yours. Yours is the one that I chose to use and I believe I chose the right one. I went by your recipe except I used 4 Teaspoons of curing salt, and I injected it deep into my ham. My ham started off as a 21 lb ham. I trimmed the skin off and it was then 20 lbs. I injected 4 lbs of the brine into it and let it soak in the remaining 2 gallons for 4 days. I smoked it Peach and Cherry wood on my Masterbuilt 40" electric smoker @225 degrees for 19 hours until the internal temperature reached 160 degrees. It was the best ham I have ever eaten and I was complimented by all 30+ guests we had over for Christmas. Thank you for having a hand in making mine and my families Christmas a bit more enjoyable. I will definitely transfer this recipe to a word document and saving it as well as using it for many more years to come. Thanks again for a great video.
Thank you Fred. We did Christmas Eve at my sister-in-law's house and feasted on prime rib! Love prime rib man!! Cheers!
These two ham videos are excellent! Thank you! I will use this recipe for our Christmas ham.
Thank you John! Hope you guys had a great Christmas!
I buy it already mixed. It's whole allspice, whole coriander seed, whole clove, dried red pepper, dried bay leaf. Good stuff and its all ready to go in the spice isle. If your store has Mexican spices you can buy it a lot cheaper in plastic bags.
I did your recipe with a few changes. (Did not have everything in stock) It was great, I love the step by step instructions very helpful. The ham was one I deboned from a pig that we raised. keep them comming
You are the most comprehensive BBQ channel on youtube.. I have been following you from years now! Thank you for this recipe, really helps during the holiday season! Love from Australia :)
Thank you Tom. It was REALLY good! Moist and not too salty.
WOW, what an incredible Ham! I do not have a Smoker, but your Glaze was the Highlight of my search for recipes!!! HAPPY HOLIDAYS TO YOU & YOUR LOVED ONES!
Second consecutive Christmas doing this ham! Rave Reviews last year!! Everyone saying it was the best ham EVER!! So, Thank you sir for making me look like a meat god haha!! Many more years to come using this same recipe.
great recipe.............I am so going to do this for the holiday! Thanks for sharing.
Very nice. The glaze really makes this dish pop. Great idea!
Great tasting ham! Thanks for sharing.
Thank you Allen. We had a great Christmas!
Thank you! Green Eggs rock!
Thanks..Now I have to go to the state store and get some brandy..Can't wait
Thank you my friend! Merry Christmas!
Thank you for checking it out!
Thank you! I won the BGE in a recipe contest that Johnsonville (Brats) had. They delivered it in October.
Thank you Bow!
The ham looks delicious. Will be doing one for Christmas on my camp chef. Merry Christmas
Thank you very much! Merry Christmas to you and yours as well Ange!
Thank you! Merry Christmas!
I put it in the fridge, but the cooler would work great too.
Ham looked fantastic Greg! I'm off to see how you did the cure now :)
We made this for Thanksgiving and it was awesome!!! Everyone loved it. Our son said it was ham prime rib. We are making it again for New Years eve party. We don't have a green egg but we do have a electric smoker. We will have to try some of your other recipes. Also great video we didn't have any trouble following.
Thank you! Happy holidays to you as well!
Great idea. I actually use a box cutter to skin tuna with. I should have thought about that for ham too! Thanks!!
Great video Greg, thanks for taking the time out to make it during the holidays. Merry Christmas to you and your family.
That looks delicious!!!
As soon as you said simmer down the first thing that popped into my head was, "1970s pop diva Summer Dawn" lol. Awesome cook as usual.
Every one sounded so impatient to eat at the end of that video 😂 I think that means your foods delicious, it certainly looks it. I think I will have to give this a go. 👍👍
Thank you very much - looks delicious.
Very Nice ! I will making this for Christmas 2015 thanks to you ! Happy Holidays !
Thank you! It was a big hit with my guests.
Fantastic! I'd grab that platter and run with it, though I suspect a couple of kids would drop me before I got very far. LOL
Thanks for this, Greg! One of my next projects might just have to be a ham, from scratch. I like it.
I hope you and the family are having a great holiday!
Nice!! Looks like an awesome glaze there also. I am ham'n it up for New Years - can't wait.
Congrats from Brazil, dude. You're awesome! I became your fan.
TY very much for sharing these 2 vids they helped me out greatly!
I asked the folks at Kamado Guru what they would do with a fresh ham and then found your video, this is exactly what I was looking for! I missed the flavor impressions that you have in other videos, how did it turn out? After eating were you satisfied with the process and end result? Any changes in hindsight? This will be my first fresh ham cook so I want to get it right. I'm glad to see you did it on the BGE as I'll be using my Akorn Kamado for this cook and plan to use a little hickory or pecan for smoke, haven't decided yet. Also, would you recommend injecting the deeper parts of the ham? I plan to brine for 9 days with the weight I have ( 18.5 lbs) so this won't get underway until the 15th. Looking forward to reading your reply. Great video as always, thanks for sharing!
wow good looking ham im going to try it my self
Thank you Jose!
Nice job Greg, That glaze looks good, I will need to steal it for some ribs or a pork loin.
Love your videos; thanks for all your work. Would it be advantageous to score the fatcap BEFORE brining so the flavors have easier access to the meat? Thanks.
Nice video. My mouth is still watering.. looks and sounds nice.
Thank you Russ!
Looked great Greg , I have to give this a try....!!!
Terrific video, Greg.
Will absolutely try this. Enjoy your videos a lot; got really good at making that Chipotle Pork Tenderloin on the grill that you did.
Looks delicious I will be trying that Easter....
Wow Looks great with the score marks when it's all done - I want ham now. Merry Christmas - Cheers
Thank you very much!
Enjoy!
Thanks for sharing your Xmas day with us. Keep up the great job!
Merry Christmas Greg... I love ham and the one you made looks delicious.
Great job, I was thinking of doing this with Mangos, do you think that would work?
Thanks for watching! It is a tad challenging to make a video during a celebration!
Great stuff, I am planning on doing one for Superbowl
Oh gosh that looks to die for Greg. I love the flavor combo you added. Yum and merry Christmas to you and your family.
Looks delicious Greg! I hope you and your family had a great Christmas... Looking forward to your videos in the new year :)
se ve riquisimo y facil.
I may have to! Maybe split pea soup or something.
I was feeling hammy today, and came across this - which I had already 'liked' in the past year it seems - no idea if I've commented previously, but I should've!
Kudos to the pickling spice, that made me ramp up the ham I'm cooking right now (oven tho, sorry bbq brotha ;) too lazy to raid the spice pantry today, but the kitchen smells fantastic, thanks to your reminder!
Some sort of Hollywood award goes to your title of this episode, brilliant!
Now let's see One Fish, Two Fish on the grill :D
Do you think it would be hard to do this on a weber kettle? That looks like it tasted awesome man!!
Looks awesome Greg, mmm ham!
Thank you!
peach nectar?! hmmm nice idea! thanks!
Thanks Much , Well done, your a pleasure to learn from..
Thank you Gary! I love me some ham brother!
I like it! I like it, Sam I am. I really like Green Egg and Ham!
One question about the brining process, I'm sure the ice water didn't stay cold for 7 days. Did you have the ham in the fridge for the week? Or maybe a cooler… I ask because I'd like to try this (when the weather warms up a bit), and we don't have any extra room in out side-by-side.
Great recipe and video, Greg!
Great glaze, thanks.
look super delicious!!
I need a more recent video about the ham
Looks great. I am going to do this for Christmas. I have a few questions though. Roughly how long per pound at 250? And did you strain the glaze you made or is that not required. Lastly any specific recommendations that I should ask the Butcher when prepping the leg? Thanks so much!
We're probably doing leftovers for New Years! Cheers Gary!
Thanks for making the videos!!!
kinda high on the cure #1?? thought one teaspoon for every 5 lbs?
BTW-Peach nectar can typically be found in Hispanic foods stores. JUMEX is the most common variety.
Dont think i have ever wanted to eat ham as much as right now
Oh my goodness.....thumbs up.
great looking ham.. When you get that Smoker?
I have two wild Boar in the freezer. Gotta start eating some of that Pork. Did great cooking my back straps. But I have never cooked or cured a wild ham. I am gonna trust you and try your recipe for my Christmas Ham. Doing a small Turkey too, just in case I screw up. But, I wrote down your instructions for curing/cooking/glazing. Gonna give it a shot. Thanks for the info. It seems info on actually curing and cooking wild Boar hams is very scarce on the internet. I will post how it turns out! Merry Christmas!
How did it turn out?
What a great channel.
Do you make your own pickling spice or is this bought from a bulk food store?
Great video . . . well done!
just wondering about your opinion on injecting cure. ive heard that when you get past a certain thickness you need to inject to get proper penetration
That's awesome..
Great video
Merry Christmas! Love the Video!
Hey Chad! Didn't see that was you at first. Cheers bro!
He Greg, that looked great!
Are you going to make a left over recipe video as well?
Amazing ham! 🎈🎈🎈😃👏💜
I just I'd a cherry wood smoke and a bourbon brown sugar Glaze for Thanksgiving. I bet this recipe is great too
Looks good
geez that looked so good! great vid..-gary/texas
Great video! Did you strain out the glaze to remove the hot pepper and the large chunks of spice? Thanks!
John Drackett ,
I will wrap the spices in some cheesecloth during summer process and that should solve the problem
First time I've seen you without a hat
looking forward to that, a lot of people have leftovers from christmas dinners in there fridge including me. I´ll probably just make a sandwich out of it.
Yeah! Next year I'll hook you up with a slice in exchange for some Prime Rib!
Have you ever tried to do an iowaloose meat sandwich?
Hi, I hav some questions please...after curing, can you boil it or roast it, without smoking it? And please can I hav your pickling spices recipe. Wherd I live, you cant get gammon/ham, so would like to hav a go myself. Thank u
Smoking plus the salt cure removing some moisture and stabilizing the meat to prevent spoilage is what gives it the "ham" flavor.