Welcome back to Guga Foods everybody. I
want to thank the National Pork Board for sponsoring this video which allows
me to show you how I take a regular ham and transform it to something incredible.
Check it out! The National Pork Board represents
America pigs farmers who are committed to giving back to their community
through their entire calendar year but especially at the holiday time. I've
partner up with them to celebrate their Ham Across America program which is all
about paying it forward with pork throughout the holiday season. In 2018
this program saw over half a million pounds of pork donated across America
which equates to 2.2 million servings of pork. And my goal today is to take this
regular affordable picnic ham and transform it to an amazing honey baked
ham that you can enjoy with your family members at any time. So let's do it! This is a picnic pork shoulder, as you
can see it comes with skin on. In order to make ham the first thing we need to
do is to remove it. Grab a very sharp knife and start skinning it out. The
hardest part is to get started but once you do it goes very easy. Once I was done
I was left with a complete piece. This is great for chicharrones. It also goes
extremely well with beans and any kind of stew. But for today's recipe we're not
gonna be using it. The next step is to debone it. Since I have a few of them I
am going to be doing an experiment I want to know if there's any difference
with bone-in or bone out. I normally only make it with bone in. Deboning is very
easy, just gotta follow the bone as a guide. I recommend doing small cuts and
pull it as you go. By the time you're done you're able to remove one entire
bone and your picnic shoulder is completely boneless. If you want to take
it to the next step, you can also remove the tendons. That is pretty easy to do
just work your knife through it and take it all out. It will give you a better end
product but it's not necessary. But once I was done I was left with a perfectly
skinless boneless picnic shoulder. In order to keep the pork together and in
one piece I'm gonna be using this meat netting. In the past I tried using
butchers twine but let me tell you right now don't waste your time, the meat netting
makes everything easy. You just gotta roll it up into a ball and push it
inside. Once you are done, tuck everything together roll it to make it tighter and
tie up the edges. You want it as tight as possible. And once I was done this is
what it looks like. As you know I'm gonna be doing two of them to find out which
one is best bone-in are born out and this is the second one. The preparation
is pretty straightforward just like the previous
we gotta remove the skin. Remember to save that skin for some amazing dishes
to come. But once I was done I was left with a perfectly skinless picnic
shoulder. In order to make ham we need to cure it and make a brine and
it is super easy to do. Remember exact amount and ingredients always on the
description down below. The first thing I like to do is to toast some peppers some
coriander. You want to toast them under low heat to
make sure they don't get burned. Once that's done combine all your
pickling spices together. This is where you will generate your own flavor and if
you're interested on using mine, remember it's all on the description
down below for you. And now for our brine, start off by boiling some water, throw in
brown sugar, kosher salt and mix it well. To finish it off throw in your pickling
spices and pink salt. In a large container that can hold both hams throw
in your brining mix. Before adding them you want to bring the temperature down
so that you don't cook them. And the easiest way to do it is to throw in some
ice. Once that's done all there's left to do is
let them sit on your refrigerator and your calculations should be one day for
every two pounds. Once the time was up I quickly removed
it from the brine and this is what it looks like. The next step is very crucial, it is
important to wash it, if you don't it will be extremely salty. I like to rinse
it at least four times. Make sure you get all the edges. Once you are done you got
to pet it dry and get it ready for the smoker. I'm gonna be smoking these
beautiful hams in the range of 200 to 250 degrees Fahrenheit. So let's do it! Once I reached a hundred and forty-five
degrees Fahrenheit I let it rest for three minutes. By that time your ham is
perfectly cooked and ready for eating. But we're gonna take them to the next
level. And the first thing to do is to remove the meat netting from the
boneless, then I lightly scored it. This will allow my glaze to stick even
better. For even more flavor I added some cloves. And I like to separate them
one inch apart from each other. I did the exact same thing to the bone-in one. When
scoring it just make sure you avoid going in too deep. Then don't forget to
add in your cloves and your hams are ready for the glaze. Talking about glaze
it's super easy to do, remember exact amount and ingredients always on the
description down below. I started by adding honey and maple syrup. Then throw
in a little bit of brown sugar. Keep everything in there medium-low heat and
add in some water. Let all the ingredients melt and combine together. To
finish it off, throw in your favorite bourbon and let the alcohol burn off. You
could always help it with a torch. Then mix everything together put it in a new
container in your glazes done. But now that I have everything ready all
there's left to do is apply my glaze to the ham. And for that I'm gonna be
putting my grill in indirect heat at 450 degrees Fahrenheit. I am not trying to
cook the ham again I'm just trying to set the glaze. And now I say it is enough
talking and it is time to glaze these beautiful
hams. So let's do it! All right everybody this is my take on
ham. I hope you guys enjoyed it but now the best part which is for us to taste it.
But first we got a knowledge the hair. What's up with the hair? What hair?
Uh? Are you trying to be me? Are you trying to be me?
I like that haircut. Enough talking, let's try this ham. There's two kinds, they were
done exactly the same way. One has the bone the other one doesn't have the bone.
I want to know which one is better or if there's actually any difference between
them. Let's go. I'm gonna give you a huge advice, please whenever you put the
cloves make sure you take it out for your guests. I didn't show that on camera
or maybe I did. I do have a little footage to show you now. Take the cloves
out. Last time I did a holiday ham what happened was that people you know had to
bite on it because they had no idea that the cloves were there. So please take it
out, all right. All right enough talking. Thanks. Thanks! Yeah you're welcome so you don't
break your teeth yeah. No cloves. No cloves. Yes all right cheers everybody! Cheers. Wow Wow It's like the holidays right? Mmm.
Man this is what the holidays are all about man. It's sweet, its smoky. Yep. mmm-hmm. With the mashed potato is like a perfect mix. I can't resist. You can't resist the mashed potato? That smoke ring is so big. I know right?
This, this whole piece is literally a smoke ring. Exactly it really penetrated deeply.
That smoke went inside is a nice smoky flavor. The cure really you know did its
job what he was supposed to do. But most importantly the taste is phenomenal. Now
try that crust. Just the crust is like a little sweet because of all the sugar
that caramelized the crust stays a little crunchy but not too much. Just
like honey baked ham, if you never had it this is exactly what it is everybody.
What do you think Angel? Yeah the crust has something here that is familiar to
me. Well there's a lot of sugar there's a lot of bourbon there's a lot of
maple syrup. Bourbon? Bourbon! You know you got put some bourbon in there. Ok. Alright
maybe that's what it was. That's what it was?
Man you recognizing the Bourbon like that Angel? Take it easy bro. I normally I
only do the one with the bone I think it's you know easier to do it's not a
lot of hassle, put it in let it do its thing and that's it. This is my very
first time I've ever done without the bone. I want to know if there's any kind
of different in flavor. Okay let's go for it. Let's go Angel. We've been neglecting it.
Alright uh so juicy are you probably saw it on camera I hope that it did its
justice because it was extremely extremely juicy. Make sure you cook your
pork correctly which is a hundred and forty-five degrees Fahrenheit followed
by a three minute rest. Don't forget that, 145, three-minute rest you're good to go.
Okay cheers buddy! Cheers! This is bone out. Wow. Oh that's so nice. That that fat is so amazing.
Wow. That fat with the caramelization of that sugar. It tastes sweeter mm-hmm. I'm
mad. Why? Because I like this one more, is just more work! That is better. I really
enjoy it the bone out. Man but it's so much more work everybody.
The other one is amazing and it's the one I normally do. What do you think Angel
which one is your favorite. I think that, no bone. I agree!. Go figure! I know right.
No bone in it and it's sweeter. It's sweeter. Definitely sweeter. I wonder
why that it is. You think maybe some of the bone marrow went inside and it
distributed a little bit more and made it a little bit saltier. I'm sure you guys are geniuses
you know a lot more than me. Put it on the comments below why this one is
sweeter than this one here. Hmm. Which one is better Angel? That one boneless. Boneless, it's a
little bit more extra work but something happening there. Maybe what happened was
the brine, the brine penetrated penetrated more because you know
it has no bone to intersect. You know what I mean?
Since this one is like it goes in and then he doesn't have anywhere else to go
but maybe the brine penetrated a lot deeper. What do you think? I have no idea
what happened here but I do know that this one is tasty. Yes I agree 100%.
That's all I'm gonna give you. All right if you have the time take the bone out
and do it this way. But if you don't have the time just do
it like this - yeah don't get me wrong that's amazing. The great thing about
doing ham like this is that it is an affordable cut but most importantly it's
easy to make and you can share it with many many people. I think that it's
important for us to share with our community share with your neighbors
firefighters whichever one you guys want to share with. It is an easy thing to do
and I'm telling you right now you give anyone this and they're gonna appreciate
it. You agree? Oh yeah. Yeah I'll take ten. Anyway guys these are the results. I hope
you guys enjoyed this video if you do enjoyed this video make sure you give it
a thumbs up. If you're not a subscriber be sure to subscribe for future videos.
Remember if you're interested in anything I use, everything's always on
the description down below. Thank you so much for watching and we'll see you guys
on the next one. Take care everybody bye bye. Make sure you go check out National
Pork Board and once again thank you so much for sponsoring this video. Guys
we'll see you on the next one take care everybody bye bye.
