Make Your Own Holiday Ham From Scratch

TL;DR

Learn how to cure and smoke a homemade holiday ham from scratch using fresh pork leg and a special glaze.

Transcript

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 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... Read More

Key Insights

• 💅 The curing process involves weighing the pork and using a specific ratio of salt, sugar, and curing salt.
• 🔪 Kitchen twine is used to tie the pork at intervals for shape and uniformity.
• 💅 The ham is cured in a plastic bag in the refrigerator, which creates a brine.
• 💁 Drying the cured ham in the refrigerator is important for the formation of a pellicle.
• 🐹 Smoking the ham at a specific temperature adds a smoky flavor.
• 🤎 The glaze for the ham includes dijon mustard, dark brown sugar, honey, and optional seasonings.
• 🐹 The ham can be reheated and served for a festive holiday meal.

Questions & Answers

Q: What type of pork should I use for making a homemade holiday ham?

It is recommended to use a fresh pork leg with skin-on and de-boned. This will ensure a uniform piece of meat for curing.

Q: How long does the curing process take?

The curing process takes between five to eight days, with one day of curing for every three-quarters of an inch in thickness of the pork.

Q: Can I skip the smoking process and just cook the ham in the oven?

Yes, you can cook the ham in the oven instead of smoking it. However, the smoked flavor may be more pronounced in a smoker.

Q: How should I glaze the ham?

To make a glaze, mix together dijon mustard, packed dark brown sugar, honey, and optional seasonings. Brush the glaze generously on the ham and roast it in the oven or smoker.

Summary & Key Takeaways

• This video provides a step-by-step guide on how to cure and smoke a homemade holiday ham from scratch.

• It emphasizes the importance of using a scale for accurate measurements and recommends using a fresh pork leg with skin-on and de-boned.

• The curing process takes about five to eight days, followed by drying, smoking, and glazing the ham for a delicious holiday meal.