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/
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Gotta be the best looking ham I've ever seen. Gotta do one of these! I have the YS480 and I love it!!!!
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!
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.
I just want you to cook for me
Its almost art! Art through meat! Damn you are good.
You should put links to the equipment and rubs/brine in the description.
Must be from Carolina lmfao they love their vinegar
What's with the pink salt? Never heard of it. Can you explain it to me plz?!
Great video. could you make a Hatian dish known as Griot ? It is a popular pork dish
Can you use Tender Quick for your pink salt cure?
Mad cooking skills! Thank you for explaining to detail all the recipes!
Tom can you substitute the mustard sauce with a bbq sauce? or even bbq sauce and the apple habanero from texas pepper jelly ?
umm
Thanks Tom great video. I am doing a ham now. I can hardly wait to try your glaze.
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?
You are the man, man.
best BBQ channel ever I seen… respect?
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.
can you do white asparagus?
I wish I could enjoy cured ham but I just can't handle the saltiness. I've never liked too much salt in/on anything 🙁 This looks delicious though!
Any substitutes that you recommend for the House of Q sauce?
Master my hero
can you teach me how to sugar cure beef bacon? , ty
Great video! I'm looking for the wire rack/mesh you cooked the ham on but can't find it on your website, can you share the link?
Watching you seasoning and smoking meat is like porn to me lol
Your the man chef Tom! do you know where I can order a ham like that.
I can only get so erect.
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?
Do you have any experience cookin Game meat, like Venison or even Duck?