Make Your Own Holiday Ham From Scratch

it's owls ow let's try that again it's holiday season it's ham season what do you think i'm gonna go buy ham i'm gonna make it [Music] so a bunch of you guys have asked for a holiday ham and you might have thought oh well maybe he'll get like buy ham and then dress it up no no no we're gonna cure it and we'll you'll see what it looks like okay the point is we're doing this completely from scratch just how i like it so if you wanna have a dope ham i would get on it soon because this takes a couple of days anyway with that said let's make this shall we right so technically you could use lots of different cuts of pork but i would recommend using specifically a fresh pork leg skin-on and d-bone potentially a pork shoulder would work too i basically cut it so it would be a uniform piece and then all the scrap meat just cook off in a soup or something now curing meat is no joke you need to be using a scale for this please so first things first you're going to want to weigh your pork so the formula works like this for every thousand grams of pork you're going to need 30 grams of salt 15 grams of sugar and 2.5 grams of curing salt aka prog powder number one pink salt do me a favor don't sub pink himalayan salt cause it's not the same thing unless you want botulism thank you if you had a 4 000 gram piece of pork it would be 120 grams of sea salt 60 grams of sugar and 10 grams of curing salt see where i'm going here scale the recipe to the weight of your pork spicing this is completely up to you and it depends on the person but i used some coriander pink peppercorn fennel seeds and some dried herbs and just ground that up again up to you but my proportions will be in the description below anyway mix that together until completely combined now sprinkle that cure all over your entire piece of pork the skin the flesh really rub it in there make sure to get it in every single crevice don't miss anything the majority of the salt should stick but there always will be a little bit that doesn't and that's okay whatever doesn't stick is totally fine now once you've got your mate all rubbed down you're gonna take pieces of kitchen twine and then tie it off at four to five different intervals evenly spread across so that it's nice and evenly shaped tie it tight don't be scared it's like a little bdsm loaf you're gonna place it in a plastic bag and set it in the fridge from anywhere between five to eight days basically a day for every three quarters of an inch in thickness now the first thing you'll notice while it's curing is that a lot of liquid is going to release in the bag that's totally normal and you want that to happen that's going to kind of make a brine for it a little bit now once it's near the end of its curing you'll notice that it's going to sort of start to firm up a little bit and that's perfect once it's reached the end of its here it'll be nice and sort of firm to the touch not super firm but it'll have like a resistance to it then you're just going to take off that kitchen twine rinse off the cure that's right rinse it off rinse it all off then pat it dry set it back up with kitchen twine and then place it on a baking sheet with a wire rack set over it just so that there's air flow around it and set it back in your fridge for 24 hours just to sort of dry the exterior now this is an important step you really want to make sure you dry it don't even ask it's it's forming something called a pellicle which is super important not only for smoking but just cured meats in general i believe i'm pronouncing that correctly pellicle pelicil we always run into these pronunciation issues don't we after the drying set up a smoker with your choice of wood i used a mix of oak and applewood and you're gonna smoke this thick boy at 250 degrees fahrenheit for about two hours or until the internal temperature reads between 135 to 140 degrees fahrenheit now look if you don't have a smoker then you can absolutely just do this in the oven don't worry but you might not get as much of a cured look but still tasty just keep that in mind anyway once you reach that temperature mark take the pork out and now it's time to glaze personally i like to finish this glazing portion in the oven but you can also do it in your smoker just set the heat level at about 300 degrees fahrenheit to make the glaze you're going to need half a cup or 112 grams of dijon mustard half a cup or 120 grams of packed dark brown sugar a quarter cup or 85 grams of honey and then optionally you can add some seasonings i added one teaspoon or two grams of garlic powder and one teaspoon or two grams of my homemade serrano powder actually both of them are homemade and i do have a video for that link is in the description mix that together thoroughly until nice and homogenized now before we glaze if your pork still has the skin on it should peel off relatively easily as long as you're peeling it off while it's hot if you need to use a sharp knife just use a sharp knife to help peel it off once you get it peeled off lightly score the fat cap now to do that you're just going to gently caress the tip of your knife across the hot fat cap you don't want to go all the way through to the meat brush it generously with your glaze and place it in your 300 degree heat source whether it's the oven or the smoker let it continue cooking for 15 minutes glaze it again let it roast for another 15 minutes and then glaze it one more time and roast it for one more set of 15 minutes which will equate to three total coats of glaze and by the end of it your pork should come out at an internal temperature of 150 degrees fahrenheit now if you're gonna eat that right now you absolutely can just make sure that you let it rest for about 20 minutes or you can let it cool down completely chill it and then whenever you're ready for christmas or whatever you can just reheat it it's as simple as that it actually reheats really really really well just reheat it in a low oven until nice and hot and serve with your christmas meal and have festive awesome times while you flex on everybody with your homemade ham you know what what's better than that oh yeah you want to know what else is better than that b-roll [Music] all right guys and that is it so now we gotta wait for the police i'm an [ __ ] okay i also i gotta say there's been a lot of great stuff in the reddit recently if you guys aren't on my subreddit you gotta check it out the link is in the description i appreciate you guys posting this stuff notice maybe i'll do a maybe i'll start doing a reddit review kind of video you know something like that maybe like a pewdiepie style with all that said if you enjoyed this video or you learned something leave a like subscribe and i will see you next time [Music] you

Channel: Joshua Weissman

Views: 950,514

Keywords: ham, ham recipe, holiday ham, glazed ham, homemade ham, christmas ham, holiday recipe, cured ham, joshua weissman, youtube recipes, youtube cooking series, sat bawl pro, josh weissman, cooking, food, homemade holiday ham, holiday ham recipe, how to make holiday ham, how to make homemade ham, pork, glaze, christmas ham recipe, homemade christmas ham recipe

Id: 0k-euqes3k4

Length: 5min 53sec (353 seconds)

Published: Fri Dec 13 2019