Cured Ham Recipe




Chef Tom cures a fresh bone-in ham before smoking and finally glazing it to finish. Give this recipe a shot and let us know what you think! Shop @ ATBBQ: https://www.atbbq.com/

Full recipe here: https://thesauce.atbbq.com/videos-cured-and-glazed-smoked-ham/

Featured products:
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
LEM Cure (pink salt) – https://www.atbbq.com/lem-cure-4oz.html
R Butts R Smokin’ Ozark Heat – https://www.atbbq.com/r-butts-r-smokin-ozark-heat-competition-bbq-rub.html
House of Q Slow Smoke Gold – https://www.atbbq.com/house-of-q-slow-smoke-gold-bbq-sauce-and-slather.html
Brining Bucket – https://www.atbbq.com/catalog/product/view/id/2633/

source

29 replies
  1. Joe Lowett
    Joe Lowett says:

    Whole pork leg went in the brine last Saturday… its friday.. taking it out tuesday, Christmas, to rest and smoking it to serve day after. Looking forward to it. Probably watched this video 15 times before I made the leap and used it as a loose guideline. Thanks for the inspiration- merry christmas!

    Reply
  2. Doug6714
    Doug6714 says:

    The ham looks delicious. I don't have room in my fridge for a large bucket. Could it be done in a cooler with ice? I have never tried an uncured ham,. Looks like it turned out great.

    Reply
  3. Dane Broadfoot
    Dane Broadfoot says:

    Chef Tom, when you changed the temperature to 350, did you continue to smoke the ham after that? I have an electric smoker but the temperature only goes up to 275 so if I followed your instructions, I'd probably need to transfer it to the oven to finish cooking it, thus losing the ability to continue smoking it. Is 4 hours enough time in the smoke for this ham?

    Reply
  4. JCWWorldwide
    JCWWorldwide says:

    Hey, I know you guys have your go-to favorite sauces, injections, rubs, etc. but would you be willing to create your own sometimes? At least so we can get a grasp on the intricacies of homemade subs, sauces, etc? I'd rather create my own stuff than use a premade one, but maybe that's just me.

    Reply
  5. Elvin Rueda
    Elvin Rueda says:

    Great video Chef Tom. what kind of wood did you use? I was thinking of going with cherry and Apple wood. I have a side smoker should I mix wood lump coal with hard wood or just straight hard wood?

    Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *