#19 Making Delicious Boiled Ham - Brined, Smoked and Poached

[@cardboardempire]

This guy has a sausage kitchen? This is the grandfather I wanted. Thank you for the great video

[@JavierGonzalez-ym1jr]

He’s not a butcher only, he’s a great chef and a real master butcher. Industry level! I’ve learnt a lot of things from Eckhart and my last christmas dinners with ham and pork legs were successful following his instructions and techniques. Now I’m working on German sausages recipes. Vielen Dank Herr Eckkehard!

[@memkuk]

Just discovered your channel: fantastic. I am a Belgian, living in Thailand and I have been making French style dried sausages as a hobby for more than 10 years. When I started thinking about making cooked ham, after someone gave me exactly the same equipment as you have, I started a search on the Internet and came across your channel. Exactly what I needed. Tomorrow I'm giving it a try. Will keep you posted. Thanks. Great videos.

[@gregkeller80]

How’d it work out?

[@daviddjaja3908]

Mr Eckkehard. Thank you for sharing this recipe. The recipe works! It is so delicious

[@mikedevere]

I learn so much from you. Thank you 😊

[@mrcat5992]

excellent ive always thought boiled ham was the best.

[@frontier9]

Great knowledge - thanks

[@dashriprock17]

Fantastic!!! Thank you for sharing your knowledge and experience..

[@murraydelawski7496]

I enjoy all your videos. Thanks for allways learning me something new.

[@georgezander696]

Hi Eckehard ,I am a German born who lives in the Philippines and with your down to earth demonstration I am able to do my soul food which I am missing.Thank you very much.Dankeschoen.

[@darrenmclaren3760]

Me too George but not German. Great knowledge with this man old school...

[@MB-tm4ri]

Vielen lieben Dank für dieses Video! Ich hab gerade ne Menge gelernt.

[@rominhawk3949]

Loved your presentation; excellent. Thank you for sharing.

[@BrunoHotenfast]

You sir, are awesome. That ham looks amazing, i'll sure try and make some. Thank you for teaching!

[@eckkehardthegermanbutcher1046]

BrunoHotenfast that's how we made Regular boiled ham in Germany no matter where I worked the ham we're made the same way

[@EudaemoniusMarkII]

Looks amazing! Thank you for teaching this process. what company makes the ham form? That is a great tool!

[@time4tea595]

Hello Sir.... Question....Is there any way to do this if I don't have the injector thing please?

[@geniuspharmacist]

The perfect companion to Scott Rea ;)

[@matthew4430]

Thanks for the tutorial sir! Very entertaining!

[@npapastef]

What will happen if we use kosher salt (pure sea salt) instead of curing salt (which contains nitrates)? In Greece curing salt is prohibited for the public.

[@grandadgardener]

Eckkehard I've just watched your video and the ham looks amazing..I would never be able to recreate your ham..but it was extremely interesting to watch a craftsman at work.Stay safe.

[@CemTuten]

Thank you for teaching so much processes with'in your vlog, I hope you are healthy and looking forward for your new videos. Thank you, Mr. Eckkehard, 🥰 God bless you.😍

[@kingfisherfd2]

excellent guide. Really informative. The ham press is a neat piece of kitchen equipment.

[@benjohnson132]

Thank you Eckkerhard. I made this ham the way you said, only I did not smoke it, I am in England and we like ham that is not smoked also. This is the best ham I ever made. Next time I will smoke it because I like smoked ham as well.

[@paulroberts5114]

Ben, how long did you let it cure for after injecting? It looks like Eckkerhard is only giving in 24 hours - seems a little short to me?

[@benjohnson132]

@@paulroberts5114 Hi Paul, I only cure for 18 hours after injecting and the ham is always cured right through, no grey bits. Injecting really does speed up curing. I only do 2 to 4lbs at a time, but i don't think the weight matters with this method.

[@paulroberts5114]

Ben Johnson Cheers Ben. I’ll have a crack at this - being in the US these days I miss a good piece of British ham

[@supercalcium]

Hi, could you please share with me the proportion of cure and pre salt do you use? Regards (I hear a lot of bad things about cure salt and don't want to make a mistake)

[@whitemiller1980]

Very good job

[@joellangeman2878]

Great stuff

[@seanharmse2893]

I build myself a ham cooking press and want to boil my own ham. I have two questions before I try it: 1 - If I hear correctly from the video the cooking temperature is 80 deg C. 2 - Do you submerge the complete ham press into the water or do the water not reach the top of the ham press bucket? Thanks a million for your informative videos.

[@eckkehardthegermanbutcher1046]

Yes number one between 70 and 80 degrees c Aunt number 2 is also yes submerged completely in water

[@TheBlommehegnet]

Hey Eckkehard. Is that 80 degrees Celcius ?? Thanks for the vids, tips and commentarys LOVE YOU CHANNEL Hallo from Denmark

[@eckkehardthegermanbutcher1046]

between 70 and 80 never more than 80

[@TheBlommehegnet]

Eckkehard The German Butcher thanks for the repons😉 .. But is it celsius or Farenheit.?

[@eckkehardthegermanbutcher1046]

mactrille 80 degrees is c 150 to 180 is f

[@TheBlommehegnet]

Thanks..and keep up the good works 👌👍

[@zigydk]

Very nice. I see many years experience. Lovely. Thank you.

[@dentetsophiaramirez6715]

Hi sir. I really like your video. Could you write down what kind of salt you used and what 10 gram 1 gram premixed you were saying in time 0:35?

[@Parras243]

This is on my to-do list, thanks for sharing :)

[@paulbennett8948]

Eckkehard thank you for all these amazing videos and for sharing your many years of knowledge. Danke schön

[@geniuspharmacist]

Love watching your videos and learning from you. You're a genius. Where did you get the ham press/mold?

[@eckkehardthegermanbutcher1046]

In. Germany 50 j. Ego

[@eckkehardthegermanbutcher1046]

From Germany 1968

[@geniuspharmacist]

@@eckkehardthegermanbutcher1046 wow, do they still sell them there? I never saw them here in the US. I tried finding them online before and the good ones are very hard to find.

[@robertpace9923]

@@geniuspharmacist they are probably all made in factory's now ! You can achieve a good result using a square tin sitting on a trivit in a large pan with a tray and some weights on it but way less sexy than the real toy 😁

[@jasonhoffman254]

@@geniuspharmacist I found one on e-bay. It was around 60 bucks shipped. Look for meat press or meat loaf press

[@thervers2140]

WOW. What a talent thank you.

[@tabletblanca5349]

Thank you very much for sharing your knowledge. Greetings from america

[@TheWhitetailrancher]

Where can i get one of those German ham presses?

[@s.y.g-gamer2589]

that look amazing ham !!! great teaching top man :)

[@larryspiller6633]

Got to see the workings of a German Butcher Shop when I was stationed in Germany during 1983-1986. From the pig kills to to the weekly steer/cow kill for the butchering. Andreas Grafenwohr was the name of the local Metzgerei I am speaking of. To this day the white wurst on brotchen mit scharf senf are the best. Then again some rinderbraten und spaetzle sounds good. Peace.

[@veniecollano1511]

Wow great..I wish I can do it...

[@unapologeticallyme8513]

This is so cool!... every one of your videos is interesting thank you sir for sharing with us ♡

[@sandy-mr5gj]

VERY INTERESTING. I AM ENJOYING YOUR MOVIES.

[@mitta1973]

Fantastic video, I wonder if can do it without some of the equipment?

[@zemyna3539]

Awesome!!!

[@joshosborn4832]

This is one of the best content to subscribers ratio channel on you tube I see this growing fast thanks for your work.

[@shakezoan4163]

Grandpa nice video. .. 🖒🖒🖒🖒🖒 I will come to live with you.. ham every day. .

[@josephsadowski4532]

Excellent Thank You! Beautiful!

[@slaganaangelova310]

Very..very nice ..video...

[@neonemo5278]

Спасибо Вам! Вы мастер у меня такой же шприц, но я игроку потерял.... Как её заказать не знаю в Москву продаётся только в США. Сил Вам побольше всего хорошего.

[@christiansalas2959]

excellent video and explanation thanks a lot!!!

[@curryraize]

I love this video thank you

[@Supergasolina]

Klasse schaut gut aus

[@lwenbrauer]

amazing content Eckkerhard. your channel is a goldmine :)

[@fabioymarianela7361]

Thanks for sharing, Please give us the brine solution.

[@eckkehardthegermanbutcher1046]

9 % salt

[@cplmackk1]

Mr Eckeehard that looks really good. Where can I get a ham press like that?

[@eckkehardthegermanbutcher1046]

I got that from Germany about 50 years ago

[@markopalikko6986]

Excellent

[@irlightbuilds1768]

Am I correct in saying that you Smoked the day after injecting the Ham.

[@larrysmith233]

Hello, Is your Ham Press covered completely with 80 degree water or is it below the top of the stainless steel form. Another words are you let the hot water get inside the form.

[@eckkehardthegermanbutcher1046]

larry smith yes the ham is completely covered with water

[@larrysmith233]

Eckkehard The German Butcher

[@mikemason7222]

Mr. Eckkehard, what cut did you use for the boiled ham? It was boneless so wondering if it was a deboned butt or leg.

[@eckkehardthegermanbutcher1046]

Mike Mason top and bottom round from a ham

[@harrycarter6728]

Hi Eckkehard. Is that 80 degrees C or F? Thanks.

[@eckkehardthegermanbutcher1046]

c

[@eckkehardthegermanbutcher1046]

Yes, so the curing salt has time to do its job.

[@eckkehardthegermanbutcher1046]

poekel messer gewuerzmuehle Hannover 0511816069

[@madeureka]

Hi, what part of pork ham you use? I use pork shoulder and i boil sous-vide and i boil 70 degrees until internal temp is 69-70 degree - i tried 75 degrees in the middle but i loose too much juice. Sometimes in the vacuum bag, i also put some spices but not all the time

[@damianellefsen3008]

What type of sawdust do you use?

[@minaflores6650]

Can I use other liquids to cook the ham..i.e fruit juice, wine and beer

[@eckkehardthegermanbutcher1046]

Mina Flores I have no idea we never did that

[@seanharmse2893]

Hi Eckkehard I do not have a brine pump. 1 - Can I lay the pork in a 9% brine? 2 - For how long must I keep it in the brine? Regards

[@eckkehardthegermanbutcher1046]

We never did that that way the obvious pumped liquid in I don't know how long you leave it in

[@DailylifePH835]

Ich habe Kochschinken nie selber gemacht, aber immer nur Videos gesehen wo sie den schinken vacuum einschweißen und dann kochen. Ist das eine andere Variante die du machst und was ist der Grund und unterschied mit / ohne einschweißen?

[@eckkehardthegermanbutcher1046]

Zu meiner zeit gab es noch Kein einschweischeisen

[@eckkehardthegermanbutcher1046]

Ich mache es wie lch es gelernt habe 60 Jahre zurueck

[@lizchong888]

This is a professional we are talking about

[@AttackWithStyle]

Quality video , the germans are the masters of meat.

[@hammeranvil2374]

Icouldnt really get the brine salt content can anyone open it up a little bit more for me please Thank you

[@anoxxi]

Fantastik

[@basingstokedave4292]

looks very tasty . cheers

[@stevenslavicek9711]

Thank you Sir.

[@wowwow7959]

WHATA BEAUTIFUL, SIR, GRILLED PIECES WITH A GOOD MELTED MOZZARELA, SOME LETTUCE, TOMATO &RED ONIONS IN A ROLL AND VOILÁ

[@moahsani]

i love this stuff , my most favorite ham!

[@gilberthardy8002]

hello again from Hannover.. That cure messuring tool i never seen one before what is its name ? think i can find one on amazon?

[@cplmackk1]

I believe it's a saline/salt hydrometer

[@brandonle748]

like thank you very much Mr

[@poseidon.M]

❤

[@toddpower4674]

Real deal.

[@namenotfound34]

Man that's great ham

[@mfriedrich2012]

That skin must taste great.

[@morenodemicheli4885]

Danke shoen maine herren. Du bist vundabar!

[@gilberthardy8002]

and pure number one cure. this i have. i need or want this tester

[@eckkehardthegermanbutcher1046]

gilbert hardy no you got that wrong one gram cure 1 and 9 gram salt

[@gilberthardy8002]

i want to wet brine pork how much number one cure in water, brine, per pound should i use without the tester

[@groeisterk]

beautiful

[@stevenslavicek9711]

Thank you, Once again.

[@dervondort8462]

Sie sprechen bestimmt deutsch🙂 wieso nehmen sie die schwarte erst zum Schluss weg?

[@AnkushDey1]

Thankyou :)

[@emoneyblue]

: )

[@gilberthardy8002]

ok brine tester

[@guilhermegoncalves110]

Shut up and take my money!

[@eckkehardthegermanbutcher1046]

I am still waiting how much money do you want to send me

[@namenotfound34]

Guilherme Lima Gonçalves Well are you sending the man your money or not...

[@matthewlo55]

Well you are an odd fellow but I must say you boiled a good ham.

[@eckkehardthegermanbutcher1046]

Matthew Lo you don't have to tell me that I know I'm old

[@sandy-mr5gj]

I WANT TO MOVE TO GERMANY.

[@eckkehardthegermanbutcher1046]

we made that ham like that 50 years ago they're not like that anymore