THE ULTIMATE Holiday Ham (Cured, Glazed & Smoked)

They don’t make Holiday Ham like they used to… at least it’s a lot less common to come across a whole ham at a standard grocery store, or even decent butcher for that matter. Today we’re bringing it back and making not the butt end, not the shank end, but the WHOLE DANG HAM DANG IT. This cured, smoked beaut is sure to make your grandma proud. Cook awn, famo. 🤘🏻 Adam
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Whole Cured + Smoked Ham...

My Measurements…
Total Ham Weight - 14.5lb (6578g)
Total Ham Weight (w/o bone) - 10.5lb (4762g)
Bone Weight - 3-4lb (1814g)

Water - 4qt (1 gallon) = 3800g * 3 = 11400g
5% Salt of water weight = 570g
3% Sugar of water weight = 342g
***(Salt %) x Water Weight = Total Kosher Salt weight
****Use the same equation to calculate Total Sugar Weight

Pink Salt (.25% of meat weight) - (4762g * .0025) = 11.92 ~ 12g Pink Salt aka Prague Powder #1
***I’ve spoken to many amazing professional cooks and chefs, butchers about pink salt and everybody gave me a different answer in terms of how to use it. However one thing was constant - a little goes a long way. Too much of this stuff can be toxic, so take it easy. Less is more.

Maple-Dijon Ham Glaze…
1 Cup Dark Brown Sugar
1/ 2 Cup Dark Maple Syrup
1/ 4 Cup Dijon Mustard
1/ 4 Cup Apple Cider Vinegar
1 Tbsp Garlic Powder
1/ 2 Tsp Ground Clove

TT= to taste
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A BIG thank you to all these people...
Chef Ryan Pfeiffer -   / ryanfivefour  
Chef Matt Broussard -    / @acooknamedmatt  
Hofherr Meats - https://www.hofherrmeatco.com/
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STUFF THAT I USE…
Meat Injector - https://amzn.to/3nom46O
Weber Chimney Starter - https://amzn.to/3oQ0U20
Apple Wood Chunks - https://amzn.to/3qSQSiq
Pecan Wood Chunks - https://amzn.to/3a4vMaV
All-Clad Stainless Steel Roasting Tray - https://amzn.to/2K4Iuvv
ThermoWorks Thermometers - http://www.thermoworks.com?tw=OmniAdam
"High School" Scale - https://amzn.to/385BTsO
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More articles for you curious humans…

All about Pink Salt...
http://www.britishbutcher.co.uk/Page-...

Brining vs. Curing… https://www.erinnudi.com/2014/05/28/d....
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