How to make Ham - easy recipe from scratch - perfect ham every time - How to make Ham at home

[@aikwyegoh2868]

I tried your recipe and it was brilliant. Thank you for sharing!

[@mackiemccauley4647]

I never thought about how ham was made and this video has been very enlightening, thanks!

[@christinaalexander1141]

I tried this recipe just as you instructed and i got lip-smacking feedback at our family Christmas Dinner! Thank you so much for the detailed explanation. The meat was so juicy, tender and delicious!

[@BackyardChef]

Thanks for sharing that - lovely to hear! Thank You. Best, Rik

[@vectieba]

What a GREAT recipe, you are the man! So easy and straight forward with all the ingredients listed in the description. The comments though, what planet are we on lol.

[@BackyardChef]

Thank you. Best, Rik

[@Qsv7RQ3ovB]

Simple to make but taste greater than supermarkets.Thak you very much uncle..💕🙋🙏

[@themad8088]

undoubtedly the recipe of the ultimate tastiness, thanks for share this, !MMMMMMMM¡, !YUMMY¡.

[@BackyardChef]

Thank you. Best, Rik

[@Suetvvlogs]

Thank you for this, I was going to buy already made ham, but then I decided to look for a good ham-making video because I want t make my own ham for my upcoming sandwich shop, your video is the simplest ham-making video I have come across on KZbin so far.

[@SandraDent-lf4xy]

Why don't you just buy a price of gammon or ham and roast it or boil it

[@mariamendes445]

Thank you for this video of making ham. Very informative😊

[@jackbalfour4456]

Lovely recipe! Watched it on x2 speed though as I just couldn't 😅

[@BackyardChef]

Thank You. Old video - mind you I don't rush now either. Best, Rik

[@thelmamendoza7107]

Thank you for sharing your recipes looks yummy ❤🇵🇭

[@everydayden5826]

Loin meat has got to be so much more tender than shoulder meat to start with. Sounds like a great place to start the process of making a ham. Thank you for sharing this. -- den

[@myrnacandelaria7086]

Thank you for sharing

[@derekadams729]

Great looking Ham roast Rik. Thanks for sharing

[@BackyardChef]

Thank you. Best, Rik

[@atbp828]

Thank you. I'll be making this on Christmas and New Year.

[@BackyardChef]

I will have some made already for Christmas and New Year - in the same club. Enjoy. Best, Rik

[@احمد-و3س5ر]

Thanks you verry good respy

[@bkkthaiuk4684]

Thank you for sharing, please show how to do smoked ham. Thank you.

[@BackyardChef]

I do not have a smoker here. Best, Rik

[@mariaantonette8807]

Hey Backyard Chef HRU ? Luv watching yr mouth watering yummy delicious dish luv fm India ❤️❤️❤️

[@BackyardChef]

Thank you. Best, Rik

[@phil4893]

Looks great. Couple of questions if you don’t mind. Could you please provide the recipe for the brine? Also, what oven temp and how many hours per kg roughly to get to 72 degrees?

[@BackyardChef]

Phil, there is a recipe and description - scroll down, and it's there. I've just checked. Best, Rik

[@phil4893]

@BackyardChef ah! OK cheers Rik. I've just had a look and unless I'm missing something it doesn't say how long to cook in the oven for. I have a meat thermometer but not the one that stays in the oven so I'd have to take it out and check it. Cheers.

[@BackyardChef]

The general rule of thumb is to cook a 1 kilogram (approximately 2.2 pounds) ham for about 15 to 20 minutes per pound if it's a fully cooked ham. A 1-kilogram ham would translate to 30 to 40 minutes in a preheated 325°F (163°C) oven. However, the cooking time can vary depending on whether the ham is bone-in or boneless and if it's fully cooked (pre-cooked) or fresh (uncooked). Always use a meat thermometer to ensure the ham reaches the correct internal temperature: Heat until the internal temperature reaches 140°F (60°C) for a fully cooked ham. For a fresh ham: Cook until the internal temperature reaches at least 145°F (63°C). Remember to allow the ham to rest for a few minutes before carving to let the juices redistribute. Best, Rik

[@phil4893]

​@BackyardChef Thanks for this Rik. Much appreciated.

[@guangsensun]

非常棒 很有食欲 谢谢你能把这么好的制作方法介绍给我们❤

[@BackyardChef]

不用谢。希望你喜欢 Best, Rik

[@andrewcochrane3229]

Awesome

[@BackyardChef]

Thank you. Best, Rik

[@christinaalexander1141]

Thanks for the recipe Can i make glazed ham with this? Do i need to cook the han first then glaze it amd cook it again?

[@BackyardChef]

Yes, definitely. Thank You. Best, Rik

[@christinaalexander1141]

@BackyardChef hi Rik.Thank you so much for your response but do I need to pre-cook it first before I proceed with the glazed ham recipe?

[@jinhuang7258]

Hi, thank you for the receipt! I’m going to make it. How do you store it? Freeze it as a whole? How should I store it so that I can use the slices for sandwich daily? Thanks!

[@BackyardChef]

Hi Jin I vacuum pack and put in the fridge. However I do tend to use it all up within a week. I haven't frozen it to be honest if you do let me know how it thawed. Best, Rik

[@jinhuang7258]

@@BackyardChef I just got a foodsaver vacuum appliance! Now I will try your way first. Will let your know when I freeze it! Thank you!

[@BackyardChef]

@@jinhuang7258 I am very interested in your results feel free to let everyone know on here Jin. best, Rik

[@annaszwemin6932]

Could you skip the curing salt if you don't mind it not being pink?

[@BackyardChef]

Let me know how you get on. Thank You. Best, Rik

[@411lofty]

Were do you get that Injection. how much is the prices

[@BackyardChef]

Amazon - no idea. Thank You. Best, Rik

[@d.haroldangel241]

Fantastic lesson but, next video, NO music please.

[@BackyardChef]

Thanks. Next video probably doesn't - this was when I first started and was advised to - Guess what - I stopped. Thank You. Best, Rik

[@kittymoosia7130]

Help temperature of oven and length of time to roast ?

[@BackyardChef]

Kitty its in the description. Best, Rik

[@charlesadams5939]

Can you do turkey 1: 2:16 rik? 😊

[@BackyardChef]

I haven't Thank you. Best, Rik

[@fletcher6227]

Thanks for the great video, but that background music was a total distraction and too loud.

[@BackyardChef]

Yes it was one of the first ones when I started - no music anymore. Best, Rik

[@rachelvatcher4368]

Hi can I do this with chicken?

[@BackyardChef]

I haven't let me know how you get on. Thank You. Best, Rik

[@Saigo87]

Absolutely fantastic video but I'm not sure who is eating who at the end. I'll say sorry but I found it so funny

[@juandsouza841]

Where can I find the spices you added?

[@BackyardChef]

Full list in description scroll down - let me know if any problems. Best, Rik

[@anamargaridasoares8148]

How many days does it last on the fridge?

[@BackyardChef]

Refrigerator (Below 4°C / 40°F): Vacuum-Sealed or Wrapped Properly: 7-10 days. Ensure the ham is tightly wrapped in foil or plastic wrap to prevent drying out and absorb any odors from other foods. Unsealed or Loosely Covered: 3-5 days. If exposed to air, the ham may lose moisture and spoil more quickly. Freezer (Below -18°C / 0°F): Properly Wrapped (Airtight or Vacuum-Sealed): Up to 6 months. Wrap the ham tightly in freezer-safe bags or foil and place it in an airtight container to prevent freezer burn. Unwrapped or Poorly Sealed: 1-2 months before quality degrades. Best, Rik

[@bodomo328]

Hi, your recipe got this item cure 20g/40g. an I know what is cure 20 gm? Can I have more details for this item. Thanks

[@BackyardChef]

2 / 4 litres of water Salt 170 g / 350 g Sugar 120 g / 220 g Cure 20g / 40g Cloves 4 Star anise 6 Crushed peppercorns 2 tbsp Coriander seed 2 tbsp Fennel seed 2 tbsp Chili flakes 2 tbsp Bay leaf 1 tsp Oregano 1 tbsp Cinnamon 2 sticks Boil all Inject 10% of the weight of meat Cure 48 hrs - 2 days per kilo. After taking the ham out of the brine. Rinse thoroughly or even let stand covered in water. Pat dry the meat. Put in the fridge over night to firm up a little and air dry. Boil Cook, BBQ, smoke or roast.

[@bodomo328]

I want to know what is cure 20gm/40gm. Do you mean "cure salt" 20gm/40gm here. Thks.

[@BackyardChef]

@@bodomo328 Hi Henry yes mate - 20g to 2 litre of water or 40g to 4 litre of water. Best, Rik

[@zemelya1980]

@@BackyardChef Rick, beginning from the cloves, are those amounts for 2 or 4 liters? Should I use a half of those amounts(beginning from the clove down) for 2 liters? Thank you

[@zemelya1980]

@@BackyardChef What about the rest of spices? The same amount for 2 and 4 liters?

[@caroline9777]

I've never heard of curing salt, is it available in the UK? Thanks

[@BackyardChef]

Yes

[@shawn4357]

can you omit the sugar?

[@BackyardChef]

Yes you can. Best, Rik

[@stevelowe340]

What was the receipt for the brine

[@BackyardChef]

All in the description, James. Best, Rik

[@icemanknobby]

I’ve always wanted to make ham, I’ve made German pork knuckles many times but never tried ham, I’ve always been wary of buying curing agents here in CNX any recommendations? Do you use Pink curing salt No 1? Also got a tabletop smoker, could be interesting:-)

[@BackyardChef]

Christopher yes 1 - you can order online now through Lazada its made it so much easier than years ago.. no recommendations as such prices change etc

[@icemanknobby]

The curing salt is on its way:-)

[@icemanknobby]

Done, came out really good apart from a little salty, maybe my next one I will knock off 50g of salt from the recipe:-)

[@danilotalam1821]

what are your ingredients sir. will post it also , Thanks.

[@BackyardChef]

Hi Danilo there is a full ingredient list and how to cook in the description. Best, Rik

[@friczie]

What spices and how much did he use?????

[@BackyardChef]

All in the description. Best, Rik

[@friczie]

It was really dumb of me becouse I didnt even think of checking the description. Thanks a lot for your answer. Im gonna try it!

[@BackyardChef]

Ferenc nothing dumb just an oversight. Best, Rik

[@davidmclachlan7440]

What is spice mixture & quantity this & curling salt. Recipe not much use

[@BackyardChef]

If you cant understand the ingredient list in the description go to another channel

[@vectieba]

is the description missing on your youtube?

[@vectieba]

@@BackyardChef LMAO, some people

[@KandyKane669]

Answering questions will be helpful sir?

[@BackyardChef]

What would you like me to answer - have you bothered to read the full ingredient list in the description and watched all the video on how to make - If there is anything else I can possibly help you with apart from manners that is something people are taught from an early age I would be delighted. Best, Rik

[@carlossuny7768]

What could happen if you don't do the second refrigeration of the ham to dry it overnight?

[@BackyardChef]

NO idea

[@philoudelosreyes36]

I can request this recipe..I want to try make home ..I am in Philippines I am interested to make process...me I know the spice..in procedure how to process..thank you

[@BackyardChef]

All the ingredients are in the description just scroll down a bit. Best, Rik

[@philiphudson8577]

Can you give me the quantities of spices for the marinade?

[@BackyardChef]

There is a full ingredient list in the description

[@nilanthaaajeewa1154]

What are the spices used

[@BackyardChef]

In the ingredients list. Thank you. Best, Rik

[@jamiegladwin]

Just a question, do you double bag your meat?

[@BackyardChef]

always Jamie. Best, Rik

[@vectieba]

did you watch the video?

[@m310trading4]

Can I just use normal syringe? I dont have that meat needles.

[@BackyardChef]

You have to find a way of getting the brine into the meat - the meat needles have a large opening - give it a go and see what happens - let me know. Best, Rik

[@louisegates9565]

Where is the spices quantity

[@BackyardChef]

Look in the description

[@falgosh5956]

teacher!!don't need music to listen to you

[@BackyardChef]

Yes - old video we don't use music anymore. Best, Rik

[@jopieris1735]

Where is the recipe for the nrinr

[@BackyardChef]

That must be in code - full recipe in the description. Best, Rik

[@beedee7663]

Don't think I can do it!😅

[@BackyardChef]

Yes you can - be positive. Best, Rik

[@randygilbert4577]

You should sharpen your knife

[@rectify2003]

@randygilbert4577 You should sharpen your social skills 😂

[@stateofhead5262]

You should sharpen your brain

[@fomoerectus7820]

You said it was easy, you must having a laugh

[@BackyardChef]

It's so easy it's ridiculous. Best, Rik

[@sairasarah]

Add some cloves

[@BackyardChef]

up to you

[@annehowe704]

shame there is no recipe for the spice mix

[@BackyardChef]

its in the description Anne but here you are 2 / 4 litres of water Salt 170 g / 350 g Sugar 120 g / 220 g Cure 20g / 40g Cloves 4 Star anise 6 Crushed peppercorns 2 tbsp Coriander seed 2 tbsp Fennel seed 2 tbsp Chili flakes 2 tbsp Bay leaf 1 tsp Oregano 1 tbsp Cinnamon 2 sticks Boil all Inject 10% of the weight of meat Cure 48 hrs - 2 days per kilo. After taking the ham out of the brine. Rinse thoroughly or even let stand covered in water. Pat dry the meat. Put in the fridge over night to firm up a little and air dry. Boil Cook, BBQ, smoke or roast.

[@bearpollie]

@@BackyardChef thank you so much , sorry i wanna ask "do you mean put in the fridge its freezer?" Im from indonesia

[@BackyardChef]

@@bearpollie Hey Beary no porblem in the refridgerator - fridge. best, Rik

[@sunnyonion3461]

@@BackyardChef Can i ask why you have two measurements? 2 litre of water and then 4? 170g Salt them 350g etc? Which is the correct one to use per kilo of pork please?

[@BackyardChef]

@@sunnyonion3461 depends on how much meat you want to brine

[@mrbullfinch]

To slow

[@BackyardChef]

you can rush if you want to. Best, Rik

[@dinahquillen9380]

Hogs make ham - humans eat them.

[@BackyardChef]

Ha ha ha another really stupid comment - Hogs / pigs make pork - we make ham. Go away and post rubbish on some other channel. Best, Rik

[@genne54]

Music is irritating and distracting

[@BackyardChef]

You are right - that's why there is a new video with no music. Thank You. Best, Rik

[@andrewmukhia5736]

you have loud music then your voice.

[@BackyardChef]

You are right - Old video when we first started. Best, Rik

[@TheBigDavid]

I hate to be negative but you said at the beginning of the video that this is so easy to do then all of a sudden I'm having to source two different types of meat syringes to pump the brine in. Cheers mate, I'll go elsewhere for a recipe!

[@BackyardChef]

Please do - that's the choices we all can make - Thank you for sharing your input. Best, Rik

[@EvrttGrn]

You don't have to inject the brine into it, but you will have to have the meat soaking in the brine for up to 2 weeks for it to penetrate all the way through.

[@dotmoredots9370]

Meat syringes are like $3.50 at most grocery stores lol or you can backfill the syringe and only have one

[@TheBigDavid]

@@dotmoredots9370 I live in China bro. I can't find meat syringes here haha!

[@BackyardChef]

@@TheBigDavid What I will say David I Live in Thailand and bought the syringes from Lazada and all the gear is made and shipped in from guess where CHINA! Chinese made Chinese supplied. If you put a little effort in I'm sure you may find there!

[@emeraldortiz4634]

The video is do slow

[@BackyardChef]

put it on fast forward or watch someone else - I don't rush for anyone. Best, Rik

[@Whodeltit]

Easy means I don't have to buy something to inject the meat... Not easy

[@BackyardChef]

I cant really make a comment on your comment - If you cant buy anything stick with buying from the store. This is an easy way to make ham and a little investment will save you thousands over the years - if you eat ham. Best, Rik

[@SandraDent-lf4xy]

I just buy a piece a piece of gammon or ham and either roast it or boil it. My last joint i did in the air fryer and it was lovely

[@pauljames970]

You cant "make ham" only a pig can make ham. I think what you mean is "cook ham at home" !!

[@BackyardChef]

Ha ha ha. Best, Rik

[@gregallen7586]

Pigs make pork mate. Ham is another process.

[@dgperforms1]

Did you even think about your comment before you typed it @pauljames970?

[@trudyd4284]

Your choice of Mus i c is very loud and annoying

[@BackyardChef]

Turn off and go moan somewhere else . Best, Rik

[@mary27578]

@@BackyardChef😂😂

[@bulletproofblouse]

"You're in complete control of your own ham" could be a channel slogan. If I may quote the 1990s Canadian sketch troupe The Kids In The Hall, "This if f***king good ham! Oo-oops! I mean fine ham abounds, mom!" kzbin.info/www/bejne/rWSyoKN_f7xkaMk

[@BackyardChef]

Thank You. Best, Rik

[@ryanfonseca1839]

What are the ingredients of the spice mixture

[@BackyardChef]

In the description