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.
@Rudderify
4 жыл бұрын
3:18 actually that’s the biggest wisk I’ve ever seen. Great recipe and thanks for posting!
@ivse9696
4 жыл бұрын
It is always a great pleasure to see Chef Tom making such a beautiful recipe. And again it is looking outstanding 👍👍👍
@munkyofdth
4 жыл бұрын
"UH Oh, looks like a little snack fell off"
@MartinUnderwood
4 жыл бұрын
Best part of any smoke. Pitmaster treats!
@progers5019
4 жыл бұрын
Thanks for all the great tips.
@huughmungis
4 жыл бұрын
Nothing wrong with 14 turkey videos in a row 🤷♂️
@Breitman123
4 жыл бұрын
Sincerely, this is my most favorite channel on KZitem. Thanks for all the great videos, ATBBQ! 👍🏻👊🏻
@barbarastinson1155
4 жыл бұрын
Oh my....that look so good. Thanks for the post. Can hardly wait to see what you will do next.
@axo4383
4 жыл бұрын
will make this for christmas
@darryljones9592
4 жыл бұрын
Chef Tom keep doing what you do
@mcindoe60
4 жыл бұрын
Just what I'm looking for.. Christmas here we come.
@CC-wq8yz
3 жыл бұрын
You’re a BBQ superstar🙏
@tmontana213
4 жыл бұрын
Chef Tom aka The Yoder Wizard
@realpdm
4 жыл бұрын
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.
@NoskosBBQ
4 жыл бұрын
That looks utterly delicious!
@PitmasterOntheWay
3 жыл бұрын
Loved the video buddy! Hopefully I get to try it this year!
@mikebussart2575
4 жыл бұрын
That looks absolutely delicious. Gonna have to try that.
@greavous93
4 жыл бұрын
Is there a reason why you should not inject the ham with your brine prior to letting it soak?
@lymh4850
4 жыл бұрын
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.
@SouthernCoastalCookingTM
4 жыл бұрын
I have cooed that same cut of ham from HCF and man O man is it good if done right!
@Surgeonbyday
2 жыл бұрын
Can this brine mix be used for a 7 day brine?
@Mike_Y.
2 жыл бұрын
Cool video, thanks man
@allthingsbbq
2 жыл бұрын
Thanks for watching!
@williephillips925
4 жыл бұрын
Chef you are the man. Thank you for sharing your projects with me. Awesome video
@brewitup
4 жыл бұрын
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.
@90blownvert
Жыл бұрын
I plan on making this ham for Christmas, do you think that injecting the ham with the brine also would be a good idea?
@allthingsbbq
Жыл бұрын
Good question, we would stick with the brine. Thanks for watching!
@UlyssesLopez
4 жыл бұрын
Awesome ham!
@JohnB-sx5fs
Жыл бұрын
How can i order that ham i went to their web site and its not available any recommendations for another supplier. Thank you
@spankymcduff9683
11 ай бұрын
Next year include a ham brine from scratch?
@RiverCityBBQ
4 жыл бұрын
I'm going to do a fresh ham. But I'll cure mine. Nice video!
@dustinpeterson2180
2 жыл бұрын
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!
@rdottwordottwo2286
Жыл бұрын
Oh man! I never watch your Videos and not eaten again! 😮
@allthingsbbq
Жыл бұрын
We aim to inspire appetites :)! Thanks for watching!
@michellepenney1099
3 жыл бұрын
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.
@robunderwood6606
3 жыл бұрын
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).
@michellepenney1099
3 жыл бұрын
@@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.
@songbird857
3 жыл бұрын
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!
@allthingsbbq
3 жыл бұрын
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
@martyscott8972
4 жыл бұрын
Hey chef Tom, would you do anything different with a cured ham? How would you cure your own?
@raulgamer1741
4 жыл бұрын
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)?
@KowalskiDoes
4 жыл бұрын
Great video. What hot plate do you use for your videos?
@devonreed5178
4 жыл бұрын
You're a badass Chef, I love all your videos. You guys should do a donut recipe
@willp2003
4 жыл бұрын
How long would this keep for in the fridge?
@matthewrenshaw
4 жыл бұрын
Chef Tom 10:27 that looks effing delicious.
@geneagustin2841
4 жыл бұрын
Bro, how do you clean your butcher block?
@hankcogburn2600
2 жыл бұрын
Yeah just a little wisk
@siddharthghosh3963
4 жыл бұрын
Chef Tom, isn't the ham supposed to sit in the brine for a week or longer?
@beepchirpwhirr
4 жыл бұрын
If you were curing the meat, yes... but this approach is for an uncured ham.
@johnshopping333
2 жыл бұрын
Chef Tom I have a 24lb steamship ham. Any estimate of cooking time at 275 on a kamado big Joe?
@jonathanbishop4944
4 жыл бұрын
When are you doing Christmas turkey?
@mattnunnimaker6833
4 жыл бұрын
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
@tgchism
Ай бұрын
Looked really good but you lost me with the mustard glaze.
@Finite-Tuning
4 жыл бұрын
Freekin Deeee-ee-licious!
@b1hunid
4 жыл бұрын
It's like a 10 minute commercial for 10 different brands. Only costs you $200 to make your own ham.
@miamiwax5504
Жыл бұрын
I don't like eating cured ham at all. Interested to taste fresh tho.
@allthingsbbq
Жыл бұрын
Give this one a try and let us know what you think. Thanks for watching.
@joaquinchavez9996
4 жыл бұрын
How about smoking a goose
@alecky1972
4 жыл бұрын
Why the need for a brine at all? Ham is already cured, ham is cured pork.
@guardofmartyrs
4 жыл бұрын
This is uncured fresh ham. Ham is a anatomical reference.
@guardofmartyrs
4 жыл бұрын
Alex Brennan a ham is a butchers anatomical reference sir.
@mrsweatypancake69
9 ай бұрын
Why 175
@busted4n6
4 жыл бұрын
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.
@richarddexter7641
4 жыл бұрын
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!
@AugustaDanner
Жыл бұрын
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!
@nickcutler3802
4 жыл бұрын
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)
@huntertaylor2052
4 жыл бұрын
Can you please do a smoked fried Turkey
@FFF3505
9 ай бұрын
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.
@bassocantante51
Жыл бұрын
Stopped the video at 7:05ish when I heard you were about to use that robot to cook for you… great brine… I would have added some cardamom, anise… but the sugar on the rub will burn before the cook is finished…stay away from the bot, you can do it!
@JohnWilliams-iw6oq
Жыл бұрын
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?
@cetyl2626
4 жыл бұрын
I can't help but think of steamed hams, lol.
@frankverano-z5d
6 ай бұрын
Chef, to turn this in to a fully cured ham is it simply more time in the cure? Thanks.
@SouthernCoastalCookingTM
4 жыл бұрын
great job
@gironic
4 жыл бұрын
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.
@TMac0925
4 жыл бұрын
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.
@Calicaveman
3 жыл бұрын
Chef Tom, Man !! If I had that Ham and a bowl of any kind of Greens ⭐️⭐️⭐️⭐️⭐️Thats all I can say !!!! Man!!!
@buckeyeranger6438
Жыл бұрын
Good looking ham thks for sharing ✋🔥🥩🍖
@allthingsbbq
Жыл бұрын
Thanks so much!
@4wolverines
4 жыл бұрын
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!
@kevie3
4 жыл бұрын
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
@DynamicCycleParts
4 жыл бұрын
19,000 views in one day?
@frb5150
3 жыл бұрын
Hey guys, great video as always. Suggestion; how about a recipe on Black Forest Ham or Innsbruck Ham? Cheers.
@thenoizeasylum
3 жыл бұрын
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?
@tdsmyers889
2 жыл бұрын
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?
@adamcarrasco3408
4 жыл бұрын
Hey Tom beef jerky recipe would be great so we can give to family and friends for holidays stocking stuffers. Thanks
@Furree_68
4 жыл бұрын
And there you have a Swedish Christmas Ham, more or less. We don't have a Turkey at Christmas, The Ham is our thing.
@beepchirpwhirr
4 жыл бұрын
Speaking of Christmas meats... have you ever done a Christmas goose?
@vernonmason5592
4 жыл бұрын
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.
@DieuHuongNGUYEN-vs6ur
7 ай бұрын
Uh! it looks so good. Thanks for posting your beautiful smoke ham.
@jasonmorrison6797
5 ай бұрын
Thx!!! I’m not a big ham fan but this was the best ever. Thank u!!!
@AF-ef6fs
4 жыл бұрын
I might be tripping but it 100% looks dry in my opinion.. I could be wrong.
@1rdgrnnr
4 жыл бұрын
how are going to serve this, you're eating half of it ? (LOL) looks great !!!!!!
@jazzjackarr
4 жыл бұрын
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.
@danmiller8126
4 жыл бұрын
I’m hoping to see a hot and fast full packer brisket on the YS640 sometime soon
@darktoadone5068
4 жыл бұрын
I know you brined this one but have you ever injected any hams and smoked them?
@dkovaleski
4 жыл бұрын
Does the 640 cook faster than the 1500? My stuff seems to get done a lot sooner...
@MrScubajsb
Жыл бұрын
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
@allthingsbbq
Жыл бұрын
That is a great question! The brine is key; however, the taste and texture will be different than a cured ham. Thanks for watching!
@MrScubajsb
Жыл бұрын
@@allthingsbbq thanks for the reply. We watch everything you do, one of the best cooking channels on KZitem.
@jefferygeller1866
4 жыл бұрын
What about injecting the ham to get more of those flavors to the center?
@rob27502
3 жыл бұрын
What was the final temp it finished at?
@allthingsbbq
3 жыл бұрын
175
@randolaoun3090
4 жыл бұрын
Fucking genious!! The best in the game🤘🏻
@serjicalforce
4 жыл бұрын
This looks amazing! I love all of your videos! Like ALL! Lol thank you for all you do chef!
@jimhelgerson2022
3 жыл бұрын
Does a ham have to be brined?
@allthingsbbq
3 жыл бұрын
No it does not. Think of whole hog cooks. The hams on those aren't brined. it's just a different flavor/texture.
@daltonbarbot
4 жыл бұрын
Thanks Chef Tom, very cool
@mitbbew6901
4 жыл бұрын
Gonna try this one! Great looking product and recipe. Thanks Tom!
@tomsbackwoodsbbq
4 жыл бұрын
looked fantastic!
@BrandonMorris88
4 жыл бұрын
This looks like one of the best things you have made. Will have to try soon!
@brucebruceish
4 жыл бұрын
Now do steamed hams
@troygreen9321
4 жыл бұрын
Great job
@chrisgriffin4012
2 жыл бұрын
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
@allthingsbbq
2 жыл бұрын
You got this! Thanks for watching!
@chriss5113
3 жыл бұрын
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!!
@allthingsbbq
3 жыл бұрын
Awesome Chris. Let us know how they turn out!
@85ddrummer
4 жыл бұрын
I’m gonna try this on a boned out butt
@jakealexander2447
4 жыл бұрын
Why to 175 degrees? I thought hams went to 145 ?
@richarddexter7641
4 жыл бұрын
Pre-cooked hams 140-145. Uncooked pork has to be fully cooked.
Пікірлер: 130