THE ULTIMATE Holiday Ham (Cured, Glazed & Smoked)
22,452
Published 2020-12-16
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Whole Cured + Smoked Ham...
My Measurements…
Total Ham Weight - 14.5lb (6578g)
Total Ham Weight (w/o bone) - 10.5lb (4762g)
Bone Weight - 3-4lb (1814g)
Water - 4qt (1 gallon) = 3800g * 3 = 11400g
5% Salt of water weight = 570g
3% Sugar of water weight = 342g
***(Salt %) x Water Weight = Total Kosher Salt weight
****Use the same equation to calculate Total Sugar Weight
Pink Salt (.25% of meat weight) - (4762g * .0025) = 11.92 ~ 12g Pink Salt aka Prague Powder #1
***I’ve spoken to many amazing professional cooks and chefs, butchers about pink salt and everybody gave me a different answer in terms of how to use it. However one thing was constant - a little goes a long way. Too much of this stuff can be toxic, so take it easy. Less is more.
Maple-Dijon Ham Glaze…
1 Cup Dark Brown Sugar
1/ 2 Cup Dark Maple Syrup
1/ 4 Cup Dijon Mustard
1/ 4 Cup Apple Cider Vinegar
1 Tbsp Garlic Powder
1/ 2 Tsp Ground Clove
TT= to taste
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A BIG thank you to all these people...
Chef Ryan Pfeiffer - www.instagram.com/ryanfivefour/
Chef Matt Broussard - / @acooknamedmatt
Hofherr Meats - www.hofherrmeatco.com/
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STUFF THAT I USE…
Meat Injector - amzn.to/3nom46O
Weber Chimney Starter - amzn.to/3oQ0U20
Apple Wood Chunks - amzn.to/3qSQSiq
Pecan Wood Chunks - amzn.to/3a4vMaV
All-Clad Stainless Steel Roasting Tray - amzn.to/2K4Iuvv
ThermoWorks Thermometers - www.thermoworks.com/?tw=OmniAdam
"High School" Scale - amzn.to/385BTsO
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More articles for you curious humans…
All about Pink Salt...
www.britishbutcher.co.uk/Page-114-Curing.html
Brining vs. Curing… www.erinnudi.com/2014/05/28/difference-brining-cur….
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FOLLOW ME ON SOCIAL:
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Tik Tok: vm.tiktok.com/fms9tX/
Website: www.omnivorousadam.com/
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MUSIC:
Melodeyes - soundcloud.com/melodeyes
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Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this descriptio
All Comments (21)
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I have watched a lot of your videos, you're absolutely hilarious and I love how you present everything 😁 keep doin you!
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I've watched a heap of videos on smoking ham, and this one is by far the most informative and entertaining. Great job.
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Thank you for your excellent composition, your professionalism shines through your inspirational videos:-)
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Looks really good!
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I spent all day watching how to cook ham videos, I enjoy your video the best, will let you know how it came out 🤙
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AWESOME!!! Why is this not the first video popping up for curing a holiday ham?!!! This is the most comprehensive, informative video I've seen. Thank you for giving proper weights and formulas for using the cure (Prague powder #1). I use this for sausage making and it's no joke...it should be properly weighed as you described...not measured by volume. That's a beautiful looking ham!👍
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Thanks a lot for sharing your recipe, process and technique in making delicious smoked ham! Very nice presentation. I learned from you bro.
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I have had one of these hams in my freezer for two years because I have yet to find a youtube video that explains the process this well. Thanks so much for sharing, excited to try this out. Liked and subscribed, thanks again.
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Another great video, Adam! Okay I actually have no intention of smoking my own ham but even just briefly you made me want to, lol! You have more presence, knowledge, expertise, patience, and Instruction "know how" than anyone else to be seen on YouTube!
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I just started watching, and I find you completely hilarious and charming keep on being you. I'm getting addicted 😂😂
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Excellent video thanks
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Great overall insight.
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It’s crazy that you aren’t famous yet videos so professional I be watching all ya shits on Facebook 😂😂 keep it up bro u soon be on famous
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That highschool scale 😂😂😂😂
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That ham will be the pork of the town
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Looks delicious and might I say you're very patient to wait 7 days just to eat the fruit of your labor 😋 😉
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I have a green hind quarter that was raised locally weight is 24.2 pounds. How do I figure out the % of salt, sugar, and curing salt? I have reviewed several different recipes but yours looks the best. I just don't want to create the wrong % of the mixture and mess up the overall process. I plan on smoking this and using the glaze to finish. Yours looks amazing. Hopefully mine won't suck.
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Lot of love from INDIA Brother. I love your videos💕💕💕😍
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Crazy question. Can you bake the ham instead of smoking it??
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I'm in London and they call Ham "Gammon" which ok that totally makes sense.
