Transform Any Pork Shoulder Into A Mind-Blowing Glazed Ham—OVERNIGHT!

holidays come in you're looking for recipes I know everyone goes to prime rib some people go to the off-the-shelf ham I'm gonna show you how to take any pork shoulder from any grocery store turn it into this overnight game-changer ham three ingredients way easy don't buy one of these make one of these instead mmm everybody likes ham I do at least but I don't like all hams and I don't feel like all hams are created equal first off what's a ham I'm gonna ask Kanye West he knows about ham ham it's a funny term because him is kind of a cut but then also to ham something there's a couple different ways you get it you could smoke it you can cook Spanish ham there's Canadian here in America and then you get more nuances Virginia ham there's like ham ham ham ham there's so many types of him we're gonna invent a new kind today we're gonna we're gonna add to the bottle heads it's a little confusing because ham is a process you can ham things you can ham different cuts but it's also a specific cut this is the ham it's like the size eclis this is dry it's lean it's tough and you salt it you dry it makes it a little bit nicer we're gonna take the best parts of the ham process and apply them to what I think is probably the best widely available cut the pork shoulder so we're gonna ham a PHY pork shoulder should be a whole new thing I feel like I can't stress enough how frickin easy it is so this is what you need you get a pork shoulder which you can get at any grocery store we're gonna do brown sugar salt and we're gonna do this a little sweet spice mix that's on chefsteps the recipes there it's just a blend of some of our favorite little kind of winter spices I'm also gonna add a little bit of liquid smoke cuz I really like that smoky ham flavor the main thing that matters here is that you get about 1 and 1/2 percent salt 3 percent sugar 100 percent ham that's called bakers percentage it's not just flavor it's part of the texture too so that sugar and that salt will you know cure it'll firm up the outside make it nice and snappy we're gonna ham the outside this one's skin on you don't need skin on you're gonna want a digital scale I'm gonna show you a little scale hack so this is what I like to do I got my ham it's on a plate or whatever check this up duck to the DA I put it on there I hit tare and then I do this dude Oh 4069 grams I'm gonna round it to 4070 because who cares here's the other thing I'm gonna show you okay so this is the activity before you guys see it before it's published I go down to the recipe you hit point edit and scale units four thousand seventy grams like you punch it in here and hit enter boink that's how much sugar you need that summit of salt you need that's how much sweet spice you need so 120 g brown sugar mm m61 salt got 20 grams of sweet spice okay so I got me Brian it's like a rub right now but then it turns into a cure as soon as it goes onto the meat then as soon as you start heating the meat it turns into a brine you know it's weird I need a bigger bowl this is embarrassing proper bowl my birthday this is my birthday ham Scorpio so you can get a you know big vacuum bag on Amazon probably your local restaurant supply place you get like a two gallon or one gallon heavy-duty ziploc bag that'll work great pork shoulders I'm just gonna put it in the bag then this guy's gonna go in here's what you don't want to do you don't want to just throw it in like this because soon as it goes in all this salt no pictures just gonna sit that one spot and what what happened is that actually like over cure that one spot whereas this doesn't have any brine it's not just gonna like magically start spreading around like you would like so you got to give it a little head start this is like one of the times I would like to use a glove at home one of the rare times that's about good if you want a little bit smoky ham which I do I'm gonna add a little bit of liquid smoke you notice about the dry stuff then I do the liquid otherwise oh that's it it's the world's easiest thing I'm gonna show you how to put the meat in the pot ready for this this is gonna be like I catch it goes in you know this is like the golden rule of sube the only thing you need to make sure is that it's under water that's it tada tenza but I'm not gonna talk about all the sous-vide stuff in this video it'll bore me so they can do any of these temperatures right so we're gonna on the site we say 58 you know it's like a little bit more ham and texture like a little bouncy this is what we did here it's really tender but still sliceable and then you can go real soft if you want but this kind of just like falls apart you know but really any of these so you can just go to get the jewel app pick your temperature tons a chichi so I need something else to do for 18 hours see ya check it out bro so this guy's cooked for ya 18 hours smells so good pork shoulder goes in epic ham comes out whoo okay so there's a lot of juice in there you want to be careful depending on the texture you picked it might be a little too tender this is perfect whoa so remember how we had a dry rub that went in and I look at all this liquid everyone's gonna ask like okay you just reduce this to make a glaze you can but is actually not that much flavor in here there's not like a lot of pork flavor it's just really salty and really sugary you've been using a hundred grams to juice 200 grams of sugar for like a four kilo shoulder oh that makes more sense to me Kyle did his homework to 2 grams from like the meat drippings the jus the brine and then I'm gonna add another 400 grams around sugar and then you boil this and that's your glaze some other stuff we've done that's really good like if you want apple glazed you know honey ham grandma used to make dr. pepper ham you could you coca-cola I don't know these guys keep talking about Mountain Dew what's Code Red this is cooked it's ready to go you can slice it it's gonna be super good but we can do a couple more things to it remember I told you were gonna glaze it we're gonna roast it but also I'm gonna score it I'm gonna do a little diamond pattern it's pretty but the other thing that it does is it cuts up the fat cap and the skin into like little squares that are gonna render and melt down and that fats gonna drip down all in the meat through the meat on the outside of the meat it's get me insane all you need to do get a sharp knife get a long knife go to chef's that's a knife store we're selling these things they're amazing you roll gentle hmm but go for this one because it's got a big fat cap I'm gonna go pretty deep like the inch deep whoa whoa second fall-off maybe you don't have to do this but again for me it really adds a read I mean it makes it gorgeous but it also helps the fat render down which is really really nice you know scored it now we're gonna go back in her pan and we're gonna go in the oven we're gonna glaze it whoa dang okay that's our before glazing okay so here's the step that's like every eopns different it's not as predictable sous-vide could be anywhere from 20 minutes to an hour but you're not gonna overcook it you're just gonna pop it in the oven and bake it and glaze it till it looks really good I'm gonna take my June I'm gonna go to the stove and boil it down and we're gonna actually finish the glaze because once this gets started we're gonna start glazing blazing blazing this is super easy this one you're just cooking the glaze until the sugars dissolved you know so you just maybe boil it for one minute until it's nice and syrupy not crystalline grainy that's all you actually don't want to boil it too long does all this moisture we're getting rid of it it's gonna get thick thick thick and really hard to actually please whatever your glaze is you just want it to be a really thick syrup so from here we're actually just gonna start glaze you see how easy this one is you know it's just like you put the stuff in the bag you cook it sous-vide you put the glaze on the meat you put the meat in the oven EPIK in so this is a big this is a big pork shoulder maybe you only need to glaze it three times you might glaze it four or five six times you don't have to worry about it too much because you can see by looking at this like it doesn't look ready to me looks kind of plain I made a ham but then what couple apples Mandarin seasoned leaves leave them on there you can put any veggies you want in there any veggies you have that you're like this will be good with him cinnamon sticks I'm gonna do a teeny teeny bit of oil you don't get a lot whoa whoa whoa whoa whoa whoa this is what I mean cook it until it looks good ham goes in dinner comes out there's like a half inch of fat which is great because one of the things about sous-vide is a keeps that fat for you which that's it's expensive a little diamond uh risky MJ this is all good glaze so look at that that's literally one cup one two three one 1/4 1/3 cup fat no what do you want to do with it ham gravy tomorrow morning ham toast toast your baguette under the broiler with ham fat maybe a little Parker House rolls ham fat you could chill this down like literally chill it it's gonna have like a little bit of that cinnamon flavor and the sweet spice Weber because those are all very fat-soluble flavors you can literally chill that down and smear it on a biscuit or something it's gonna be the same I'm not gonna throw it away but what I'm gonna do is transfer some of the stuff at the bottom see that's good stuff keep it for tomorrow I've got more hem glaze back in business let's get fancy at this stage I'm making it more fussy than I need to you know you can do anything you want here Christmas is really different this year it's a bay leaf here what well I don't know what else there is to say about it looks pretty good to me you can go to the store and buy this or you can buy one of these turn it into this boom that's it ham what's up Rock I see Brock has a question what's up find the meat section I don't rock gets lost in the canned goods we got a gallon jugs now - dude I didn't write it down where is it [Music]

Channel: ChefSteps

Views: 177,175

Rating: 4.8647342 out of 5

Keywords: pork, pork shoulder, ham, sous vide, overnight, glaze, score, glazed ham, chefsteps

Id: xkoU3fzXnFg

Length: 11min 38sec (698 seconds)

Published: Thu Dec 05 2019