I'm NEVER Making Ham Any Other Way AGAIN

[@kauaichefservice995]

Hi I’m I professional private chef working in Hawaii. Your pork was grey and not pink because you boiled your curing salt. Prague powder starts to break down at 140 degrees, so it should never be boiled. Because of that your ham was only salt cured, which is totally acceptable, but you won’t get the pink color or cured flavor. Otherwise it was a spot on tutorial.

[@MTLMedia]

I had this same issue too because someone had suggested boiling the brine to better combine the solution. So my ham came out juicy white/grey as seen in the video. Still tasted great though. Now for future reference if you want to better integrated sugars/salts or other seasonings - you can still do that, but after its cooled to room temperature then add your prague salt / curing salt - as Kauai chef pointed out that curing salt is designed to lose it's active effect after it's been heated (logically until you cook the ham).

[@matthebert007]

Thanks for the technical expertise. I vacationed in Kauai once in Poipu. I had the Kahlua Pig- I was awesome.

[@jjulyans]

I was surprised that pink salt was boiled.

[@Lightning-Man-1954]

I have had such a bad time with store bought hams where the saltiness is overpowering. How salty is this home pickling Brine. We as a family could demolish a butt..any left over would be cooked. Thanks for the heads up re Prague salt. What's the equivalent in Australia for a pink salt...Ant salt that's "PINK" ?

[@JohnDoe-sy6tt]

Aloha my Brother! We smoke meat Big Island style but I never cure one ham yet! I going now!

[@cdc3]

I made a pork loin using this brine - half recipe + double cloves and an injector. I smoked it from raw for 8 hours, low temp after 5 days of brining. The result was a very deep smoky flavored Canadian bacon, very firm texture and when cold slices into an extremely thin slice. I'm going to go a little sweeter on my next try, but it was VERY impressive. Oh yes, I left the curing salt out of the boil and added it in only when the brine was warm afterwards. Very nice pink ham !

[@gilguzman8359]

Kosher salt…on a ham! 😂. I couldn’t resist.

[@TheCoolhead27]

Oy vay

[@charlieandhudsonspal7031]

Reminds of a good story. I won’t bore you with it

[@miman-ck9jv]

You got me chuckling 😀

[@janiceandthomas]

​@@charlieandhudsonspal7031 you can't leave us hanging like that

[@GameTimeWhy]

​@@charlieandhudsonspal7031 boar

[@CCOler1]

Thanks!

[@zieglla]

This is by far the most thorough video on how to make your own ham. I can't wait to try this recipe, thanks Chef!

[@fglend73]

I just cured my own pork shoulder as a ham and cooked It sous vide. It came out amazing. You have to try miso in your glaze. It adds an incredible flavor. This ham looks amazing. I remember watching your channel awhile ago and you were hardly getting many views. So glad to see your channel blew up!

[@keenedgedesigns]

I love miso to.

[@kacotr27]

Question… Did you inject the shoulder too? What temp on the Sous vide? Any reason why you did not smoke the should?

[@scottlynch449]

Better than taking up all of your refrigerator space... Use 5-10 gallon Ziploc storage bags, put the ham and brine in that (eliminate as much air as possible), and then put the entire sealed bag in a large cooler in the garage and out of the kitchen. Five pounds of ice usually lasts a couple of days depending on ambient temperature. If you've sealed your bag well, the melted ice has zero impact on the ham. Drain off some of the melt water every few days as necessary. Damned near fool-proof (check your seal!) and it leaves a LOT more room in the fridge for the beer you'll drink while smoking the ham.

[@frankcastillo4647]

Did the exact same thing. Saves a ton of room.

[@michaelskalin5126]

New to your channel, subscribed after two videos. I've been smoking meat for over 45 years and by far this is one of the best/ most informative how to for smoked ham! Great step by step for someone new to the smoking game. The only thing I do different is i do my cuts before brine. I also take pineapple rings marinated in soya sauce overnight and smoke on a rack the last hour. My grandchildren fight over the pineapple cause its sweet/ salty with a smoke flavor. Thanks again for sharing your post. 🍻🇨🇦

[@davidbowser5534]

Have you considered swapping out some of the brown sugar in the brine for some maple sugar?

[@AldousHuxleysCat]

I've tried this, save your maple for a glaze - the smoke overwhelms it

[@shellycarter155]

Oh my gosh!!! I thought I was the only person that used the cold weather to quick chill my food! Thank you!!!

[@danknox8292]

Appreciate how you give other “views” on cook styles and you don’t waste time on “fluff” in your video and just give great cooking advice that has turned out very well for me! Really looking forward to trying your Fall Desserts.

[@MrEndzo]

For a quick ham I simply use minced pork, salt, sugar, curing salt, liquid smoke, overnight in the fridge and poached at 75c for an hour the next day. Cheap and easy.

[@philmann3476]

"You can absolutely put that in there. Let's have some fun!" No. If you do that, it might explode. Seriously, it's refreshing to hear this. Cooking is supposed to be fun, not some grim business like defusing a bomb or something. Well done.

[@johnnyk4551]

First time I saw a smoked ham recipe I would attempt!! Awesome chef!

[@jonkirkwood469]

I use a two-gallon container from a company with "maid" in the name. It's horizontal instead of vertical and it fits in the refrigerator. It'll accommodate up to about an 12-pound ham.

[@d8vso745]

The number 1 extra for me is caraway seeds. Gives that great flavour you get from an authentic pork knuckle in a ham

[@kathachareonpong2001]

Thank you for having metric measurements also 😍 just the recipe direct I am looking for 😍

[@matthebert007]

Very concise and informative- The video craft itself is art. Great work!

[@briantosidesign265]

How many hours total did it take to smoke the ham?

[@joedennehy386]

Every shop sells this at Christmas, here in New Zealand. Quality varies my local butcher does a great job and has his own smokehouse. We buy it for $18.00 nzd per kilo, which is about $5.00 us per ib. We leave the skin and fat on.

[@kjmnature]

Thanks, Billy, for making the Brin and not advertising for 10 companies

[@ChefBillyParisi]

I don’t do too many sponsorships anymore.

[@waltertomsic336]

Nicely done Chef, I'm subscribed!

[@DanSnipe-k8o]

Why wash off the salt, spices, brine off? Can't you just dry it? The gunk would surely add to a more varied flavour. Hoping to learn why I'm wrong here. I don't know about the process and I find this interesting. Thanks for a great video.

[@anthonypayne2101]

DO you have any recommendations on where to actually get a fresh ham? Looking for them online is getting a little daunting.

[@kellyfagan3823]

Cant wait to try this out . What was your approximate total cooking time please. Thank you

[@franks4973]

I need to try this, although I will skip the curing salt and shorten the time to 4 days. Also I will use thyme and oregano. I might leave the scored skin on after a baking soda rub for 8 hrs.

[@sgdummy]

That looks amazing! So many steps that I'll never do it myself but it does look good

[@EM-cz4rd]

Go for it! Each step is extremely simple! Just a little bit of planning and a lot of waiting

[@kurtwinslow2670]

The biggest issue is refrigerator room. You can place the brine container in a cooler with a bunch of ice and that problem is solved. Just a thought.

[@ericwiltz6584]

Very, very well done and your ability to clearly and concisely are excellent. Boy, I've looked at those Yoders, what a smoker! Thank you

[@TheReal_Dan]

I have a question, I am getting my green ham today so I would only have 7 days to brine for Christmas and no time to form a pellicle. Should I do 6 day brine and 24 hr to form the pellicle or just brine 7 days and smoke right away?

[@LeahCampbell-jz9ji]

How can you make this nitrate free?

[@rocinblues]

Chef BIlly, what type of wood did you use in your smoker? That looks outstanding! Cheers

[@JK-jt3lr]

I'm going to do something like this for christmas. With lots of orange and apricot as well.

[@kevintownsend3840]

The only thing missing was me in your living room waiting for you to say hey bud it's ready. That was perfection 😊

[@ChefBillyParisi]

😂😂 nice

[@keep1treal61]

You seriously make all my favorite foods. Freakin awesome thanks man

[@1nteract1ve]

How am I only now finding you on KZbin?! Great video! Subscribed!

[@shadowr2d2]

Thank you for posting this video 🎉. You have a new subscriber. Keep up the great work 🎉. This is a work of art 🖼️..

[@realtornorm]

I know this is an old video so I hope you get this message. I thought the video was amazing and very detailed and I'd like to try it, but I can't find a leg of pork where I live, and I live in IOWA LOL! Will this recipe work on a large pork loin? Thanks

[@blainemitchell]

Would this type of brine and cooking/smoking also lend it's self to a pork shoulder or is the meat different?

[@charles-oliviermichaudouel7872]

***** You cannot put the curing pink salt before boiling otherwise it will cancel the effect. You must add it once the liquid cools.******

[@mxspokes]

It lowers its efficacy but doesn't completely neutralize it. Basically the Oxide is what makes the nitrates work and the heat releases these as it's more volatile...

[@3rdPartyIntervener]

@@mxspokes which explains why his "ham" is white and not "pink". DONT BOIL PRAGUE POWDER

[@outokumpu2]

How long it was in the smoker? Can I start in the morning and be ready at night? Same size ham planning to make. Thanks! Amazing video!

[@eddiewilson8119]

Thank you so much for sharing this video and I truly appreciate it!

[@campguy]

Got pork bellie for 3.99/lb at Costco the other day........good time to indulge my hobby by making some home-smoked bacon........i get to play with meat and fire smoker at the same time.....fun times......came out incredible.

[@mariemasters1728]

Do you need to put in pickling spices?

[@JonathanVoyce]

Got an 18 pounder from a Pasteur raised pig I butchered. Grateful for a recipe that starts at raw meat.

[@joshblubaugh6050]

Question for anyone who knows. Is it really necessary to “ cure” the fresh ham if it’s just going to be cooked soon? I wonder if the curing salt and the seven days is really necessary? I thought the point of curing a ham comes from old times when there was limited to no refrigeration. Is there any reason in particular that it needs to be “cured”. If I think about any other cut of pork besides maybe the unique flavor of bacon most of the time you take a fresh piece of pork, you marinate it, dry dry, brine it, etc. and cook it after one to two days. Should this really be any different? Thanks.

[@3rdPartyIntervener]

if you don't "cure" it, its not a ham, its just a pork roast. the "curing" is what MAKES it a HAM. Same with bacon. If you just salt it and wait a few days, you have salt-pork, not bacon.

[@melenelewis2955]

All I can say is.....when you took that out of the smoker and I saw it my mouth started watering ! I couldn't even smell it here in Johannesburg SA but I could almost taste how good it was! I would like advice though....I have a stove top smoker ,will this work in it if I use a smaller cut pork?

[@matthewjamesduffy]

Wow that looks AMAZING! That, some butter and a fresh baked sourdough baguette 💥

[@rodneyzurek4900]

I can’t even imagine that amount of time! BUT IT LOOKS GREAT,!

[@charlesbartlett2569]

Beautiful piece of meat. Hams never last more than a week in the fridge so I skip the nitrate (pickling salt). Yes, the meat is more white than pink, but it’s way more healthy. I also go up to 175F before taking it off. Sometimes I wrap the ham if the temperature stalls. Otherwise the process is the same. After you have smoked homemade ham or bacon you don’t want store bought. 😊

[@jesperdahl1486]

The curing salt is not only for preservation in the long run, it is very important for the cold smoking process, where you hold the ham in the danger zone for hours on end.

[@charlesbartlett2569]

@@jesperdahl1486 Yes, maybe if you were doing an extended cold smoke. However, he wasn’t. He was at 250F then cranked it up even higher to get over the stall. I have seen cold smoked salmon done without nítrate. I am not a fan of nitrate.

[@jesperdahl1486]

@@charlesbartlett2569 The temperature in the smoker does not do the trick alone, the temperature in the meat does. he smoked the ham for four hours to an inside temperature of 115 - 120 F, right in the danger zone, for four hours

[@charlesbartlett2569]

@@jesperdahl1486 Ok, then call me Maverick because I live in the Danger Zone. Have never used nitrate and will never use it. I have smoked dozens of hams, briskets and bacon slabs without a problem. We will agree to disagree.

[@jesperdahl1486]

@@charlesbartlett2569 I fully support your choice to not use nitrite, that is your choice, and you will probably be fine, but in that one instance where you are on all fours in the bathroom, wanting to die, you will wish you added some nitrite. Your grandparents probably canned meat without a pressure canner, and the were fine, things rarely goes wrong, but you can turn rarely into unlikely with a little spoonful of pink salt (and some added heat (by pressure))

[@csedan510]

@ChefBillyParisi I have a whole hind leg, from ham to trotter in my freezer that I have been wanting to smoke whole, do you think that's doable? It weighs about 35 lbs.. Great video, that ham looked incredible. I am also debating the great "skin on or skin off" conundrum!

[@ChefBillyParisi]

Definitely think you could. Of course the smoke times will be long.

[@csedan510]

@@ChefBillyParisi Thank you for the reply, it will be on tap for Christmas dinner.

[@lokes2]

This is happening for Thanksgiving. I just ordered a side of pasture raised pork. I'm thinking pulling at 145deg though. Your's looked a little whiter than I like my mine.

[@guitarq359]

How long did the total cook take?

[@Arkangel1966mc]

Hello 👋. This is my first time watching 👀 your show and all I have to say is , very Impressive and a awesome show to watch and learn, thank you.

[@mayhemw.6122]

I grew up with few smoked hams for the holidays or family gatherings. It's the only way I do my ham and standing rib roast by smoking them. I was surprised at how many people had never had smoked ham before.

[@terrygerhart1485]

Great video, looks like it would work being steamed.

[@carsonagenic6285]

Only in Upstate NY...Albany

[@evinduggins2431]

I’m going to try this someday. Looks amazing. On a ham first, then I really want to see if a Boston Butt is comparable.

[@andrewwebster13]

If you low temp smoke that to 42% weight loss it’s basically dry cured and ready for the charcuterie board. Usually a 48 hour smoking process.

[@fryertuck6496]

I've done a lot of hams and never needed to inject the ham. Most hams, even the big ones, are brined through in 9 days. Don't know why you dried the ham before smoking it, the smoke absorbs much better when the meat is a bit wet. The ham will dry as it cooks and crisp up anyway.

[@redrustyhill2]

Lots of people do extra steps in cooking that are totally pointless, just because someone told them to do it that way. One example is wet brining meat for making jerky. Its totally counter productive and wastes alot of seasoning. To goal is to dehydrate the meat, so a dry rub makes so much more sense, and ALL the seasoning stays on the meat, none is wasted.

[@caseyhartman7094]

That looks fantastic. I live in a condo so I don't have a smoker to make this though. I suppose I could look for a small one that has wheels. I've never brined before, but I would like to since I've recently watched many videos with delicious brining recipes.

[@scottjackson6088]

Master built, bradley, are nice small smokers

[@loganpykiet7326]

Idk how small of a smoker you would need, but Yoder has a smaller pellet smoker option that works just like the one in the video. The YS480s is smaller option and it also comes with a cart.

[@caseyhartman7094]

@@loganpykiet7326 Thanks. It turns I'm moving later this month and i'm trying to get a house, which would eliminate the size and mobility requirement.

[@c-historia]

this is really great! wow 😋

[@aaronburdon221]

Considering the price of meat these days, i'm sure most people will do the work because this will quickly become an extreme luxury item.

[@dumpsterdan1510]

Nice job!

[@AldousHuxleysCat]

Due to space considerations I use boston butt - works very well

[@ChefBillyParisi]

Nice

[@dansharkey5218]

You The Man Chef Billy

[@brianluck84]

A utility knife works great for the skin slices.

[@pexxajohannes1506]

Thank you for SI values!

[@lowdownone]

Billy do you mean 2.5 teaspoons of pink cure. Mine says 2 teaspoons per 10 lbs of meat. I noticed you used tablespoons. Looks great by the way

[@catshepherd3102]

I don’t think Jon would have to conquer Winterfell. Sansa smiled at him when the Northmen declared him The White Wolf KitN. Also, House Martell are pretty much extinct. The Ironmen tipped for Danaerys through Yara, but if she can’t be resurrected they may follow Jon, especially if he claims Drogon. On Bran’s side, I think he could call in the Unsullied to fight for him and that’s when it’s going to get real.

[@Majick0003]

why brown sugar is you already put molasses in? for those who don't know if you buy brown sugar it should only have 2 ingredients. cane sugar and molasses. other than that this is a great video. good job!

[@ChefBillyParisi]

More molasses flavor and color.

[@jamesholt6032]

Allways someone who knows better

[@godsangryhands4499]

Yes! YESSSSSSSSSSSSSS! And Thank!

[@The_Jonstigator]

Could I use pineapple juice instead of apple cider?

[@redrustyhill2]

Juice is a waste. Sugar is whats important.

[@LukeSolaas]

Looks fire!!

[@RaduTudoroiu]

Your recipe is amazing and the technique to match. However, i cannot comprehend finding these jugs and measuring cups in Europe :))) Thanks for the clip, great recipe, great audio and really really good camera work.

[@dinkydotzero]

add a cup of pineapple juice to your brine, trust me on this one it adds dimension

[@miman-ck9jv]

I’m going to try this 👍

[@sniktripn7217]

Bro that looks amazing

[@johnforsythe1824]

For the left over ham, if you like chicken and dumplings, you will LOVE Ham Dumplings ❤

[@prodesign8189]

As a ham snob and smoker freak...just thank you.

[@robertkaspert4092]

Chef Billy can I make this with a fresh picnic pork shoulder?

[@ChefBillyParisi]

I think you could

[@lrsiv]

Now this seems more feasible for me. The last video I saw about curing a ham involved a dry rub process and hanging it up in a smokehouse for 3 months. Ain’t got the patience for that!😅

[@rocksandoil2241]

As a kid my family butchered in late fall, and salt and sugar cured the hams. Left in a smoke house suspended by wire.

[@wythirdeye]

Good move injecting some of the curing brine. Now you are curing from the inside out and outside in. This same method works on a shoulder picnic or Boston butt.

[@howardjohnson2138]

I'm going to try this for Eid

[@LoraxChannel]

Not a fan of wet brining ham. For fish, I love it, but for meats: equilibrium dry cure in a vacuum bag gives me a ton more control and precision. I'm also not certain why, but it seems to me like a dry cure intensifies you flavor by removing water, where water based brine just doesn't seem to to the same job. Not that either is wrong of course - I'm sure wet brine is giving you a ham that is so much better than you can get retail, that the cure method is a minimal difference.

[@foodzone6880]

LOOKS GOOD~~

[@paulmiddleton8699]

This looks delicious, but unfortunately me and my wife retired to Turkey so pork products are really expensive. Great video though. Thank you.

[@oliverrichie9921]

Unbelievable! I can almost feel the taste. Mm... mammamiaaa!

[@blank-men]

buy ham shank cut at 6 inch thick you save more and get the same meat then t only takes 1 day brine also you can cook on charcoal grill

[@woodser1765]

Pink Salt for color?, never heard of that before.

[@sirfrancisarthur]

sometimes you know... it's just GOTTA be good!

[@Jake-ei2li]

the moment you put a 22 quart in your fridge i realized i couldnt do this recipe

[@wreckoningday]

Where are the brine recipes? Maybe I missed them

[@chrisfournier6144]

Okay that looks absolutely insane!

[@nomaam-br549]

I've always been puzzled why people rarely put it under vacuum.

[@georgezesner4]

I bet that ham would taste good with the glaze that i make, its an orange marmalade and apple jelly glaze

[@adamlee3772]

Damn that looks fantastic.

[@brianboe3774]

I made cherry wine .. had a failure .. ended up with Cherry vinegar … got my own bees added my honey to my BBQ sauce … next step add my own garlic and other herbs

[@Keith80027]

Doing a smoked ham for Easter!

[@M.Mae.M]

Just grab a pork shoulder, they turn out amazingly well.

[@rsmorex]

I' love how even american chefs refuse to call it a pork rind lol