Christmas Ham | How to Cure Ham at Home | Smoked Glazed Ham | Holiday Ham Recipe

[@michelemainardi1340]

Thank you for your fantastic recipe. I'm Italian and my wife and my American friends said it's the best Christmas ham they have ever tasted

[@BigDaddysBBQPit]

Thank you for watching! I’m so glad you enjoyed it!

[@sudzbuddy6]

Making my 3rd Christmas ham with this recipe It’s a great one but I felt compelled to add 1/8 cup cinnamon 1/8 cup allspice 2 cups Cran/Pomegranate juice 1 cup Molassas It’s amazing!!!! Thanks for giving me a great base brine to start with!!! Merry Christmas

[@BigDaddysBBQPit]

Great tip! I’ll try that! I hope you had a Merry Christmas!

[@georgeguansing5131]

Look very delicious. Must try and cook this cure Ham for this coming Christmas.

[@BigDaddysBBQPit]

Awesome! Thanks so much for watching!

[@edwardcullen606]

I believe that is the best video I've seen on curing a ham, thank you so much for sharing it, I learned things. I like to make pork loin hams just for the simplicity and no bone to deal with. Again thanks for the excellent video.

[@BigDaddysBBQPit]

Thank you so much! We also do a lot of pork loins!!!

[@seekerrahl8731]

Thank you for this great video! Will be trying something similar, will adapt the brine to a sweet blueberry tea brine.

[@BigDaddysBBQPit]

That sounds amazing! Thanks for watching!

[@talklasvegas]

Best video ive seen. Our farm hog came from the butcher with fresh hams, and you sir have taught me the way! Merry Christmas to you and yours and thank you

[@BigDaddysBBQPit]

Enjoy! Merry Christmas!

[@WeberEnthusiast]

That ham made my mouth water , definitely on the list this Xmas day

[@jonl.garton4616]

Very excellent video! Nice job!

[@BigDaddysBBQPit]

Thank you!

[@wilsondelosreyes5335]

Thanks a lot for sharing your recipe, process and technique of making tasty smoked ham! I really learned from you.

[@BigDaddysBBQPit]

Glad you enjoyed it!

[@JB-qb8xy]

Love your videos and I have gone by the nickname of Bid daddy for almost 30 years now. Thanks for the helpful video as been a bit since I smoked a fresh ham.

[@VandeMataram-ne1pq]

I can imagine how lovely this recipe is. Ill try this soon. Ham is very expensive in India and that too poor quality. Thanks.

[@BigDaddysBBQPit]

Thank you for watching!

[@paula.2422]

That is a beautiful looking ham...well done 👍

[@BigDaddysBBQPit]

Thank you!

[@paula.2422]

@@BigDaddysBBQPit I just came and re-watched your video. I thought I should mention, next time, try drying your cured ham and let it sit on a rack in your fridge for 24 hours. This really helps it form a pellicle and the smoke loves sticking to it much better. Either way, this still looks delicious. Merry Christmas to you and your family and thanks again for your great video 🙏

[@BigDaddysBBQPit]

@@paula.2422 your correct! Merry Christmas!

[@jessiehoward158]

thanks gonna try this out looks delicious.

[@BigDaddysBBQPit]

It was wonderful! Let me know how it turns out!

[@jcmirra]

great video thanks

[@BigDaddysBBQPit]

Thank you!

[@caseyoutdoors3897]

Does it go in the refrigerator during the curing process for the week?

[@BigDaddysBBQPit]

Yes that is what I did.

[@lowdownone]

I’m surprised it wasn’t too salty since you still hit it with a rub after a long cure/ brine. Whenever I do that it ends up salty

[@BigDaddysBBQPit]

No as a matter of fact, this is the only ham we eat because we control the salt!

[@michaeldolenko2820]

Looks amazing! Thanks for the instructions and recipe. Doing one this Easter, but starting with some capicola shoulder roasts before I take on a big beauty like this.

[@BigDaddysBBQPit]

Thanks let us know what you think!

[@dansharkey5218]

Bid D I take my hat off to you; that was a spectacular job.

[@BigDaddysBBQPit]

Thank you so much for the kind words and following us, it is greatly appreciated!

[@Mike_Y.]

Nice brother

[@markchidester6239]

Nice! Now I'm hungry! Does it work to cure it then freeze it and smoke it later? Our pigs are going to butcher next week. Making plans!

[@BigDaddysBBQPit]

I have never tried it that way. Could you freeze the fresh hams until you cure them?

[@realeyesrealizereallies5364]

What is the name of your injection gun and where can I find it? Great video!

[@charlesvalentine205]

Did you put the bucket in the refrigerator for the week ?

[@BigDaddysBBQPit]

Yes we sure did.

[@fredgarv79]

I notice you didn't dry it much. some ideas say let it dry overnight to get the pelicle to absorb more smoke. But yours looks as good or better as any I have seen on you tube period. just fantastic. I am doing a 20 pound one because like you said its what they had, but I cut off the hock and am going to smoke it separately. I didn't even think of injecting it but I did take off the skin like you did and let it sit in my brine for 14 days so it should be good I hope. I'm going to smoke it for as long as I can and if it's not done, I'll just stick in in the oven till it gets the right temp. what temp did you take it off and how long did you let it rest after it was taken off?

[@BigDaddysBBQPit]

Thank you for watching, we let it rest about 30 minutes.

[@Lstractorman]

Question can you cure it then freeze before thawing and smoking

[@BigDaddysBBQPit]

I personally have never tried that.

[@Nezmin2]

Big Daddy, my daughters allergic to apples. Is there a substitute to use during the smoking process as a spritzer? Also, what was your glaze?

[@BigDaddysBBQPit]

You can use pineapple juice as well. The glaze we used was a Boars Head product I believe.

[@LuisRomero-fh9bu]

Is it ok to add more sugar? Thanks

[@BigDaddysBBQPit]

I have not done that, but I believe it would just make it sweeter.

[@LuisRomero-fh9bu]

@@BigDaddysBBQPit Thank you so much

[@jeffsmith350]

What kind of glaze did you use? Thanks

[@BigDaddysBBQPit]

It was quite simple. 1 jar of Crosse & Blackwell Ham Glaze and a 12 oz can of Coke. Brought it to a simmer and mopped it on. Thanks for the question and the view!

[@fredgarv79]

@@BigDaddysBBQPit love cross and blackwell products. their cocktail sauce is the best

[@priscillamartinez3764]

Can I leave a little more skin on the ham

[@BigDaddysBBQPit]

Sure if you like!

[@davidgroskopf7898]

Why the pink salt?

[@BigDaddysBBQPit]

That’s Prague Powder #1. It is used for curing and to allow smoking at lower temperatures.

[@LuisRomero-fh9bu]

Is it possible to add meat tenderizer in the cure and more sugar? I am trying to replicate the tenderness of commercial Christmas/sweet ham? Thank you so much in advance for the help.

[@BigDaddysBBQPit]

You could add more sugar, but I’m not sure in the tenderizer.

[@LuisRomero-fh9bu]

@@BigDaddysBBQPit Thank you

[@evertonbrown6146]

Lp

[@bearpollie]

Whats pickling spice ????

[@BigDaddysBBQPit]

Pickling spice is an aromatic spice blend, usually made up of dried ingredients like peppercorns, pepper flakes, dried herbs, and various spice seeds. You can find it in most stores! Thanks for watching!

[@michaelparson147]

What kind of salt Big Daddy ??

[@BigDaddysBBQPit]

I used kosher salt along with Prague Powder #1 (pink curing salt). For the curing salt you want to follow the instructions closely. How much you use goes by the weight of the meat.

[@rustylamb3421]

Great video i need to make a ham someday!

[@BigDaddysBBQPit]

Thank you so much!

[@rcajun8902]

That didnt delute your brine adding all the extra water, shouldnt you have made more brine instead? Asking to learn!

[@muleycrazy]

Turn off the Friggen noise

[@alfredoloaiza1186]

it is me, or it looks a little dry?

[@sudzbuddy6]

He said it was juicy Must be you

[@dayman5417]

Would the brining process be the same if you were baking it in the oven?

[@BigDaddysBBQPit]

Yes it would!