Welcome back to Guga Foods everybody. I want to thank the National Pork Board
for sponsoring this video which allows me to show you how I take a regular ham
and transform it to something incredible. Check it out!
The National Pork Board represents America pigs farmers who are committed
to giving back to their community through their entire calendar year but
especially at the holiday time. I've partner up with them to celebrate their
Ham Across America program which is all about paying it forward with pork
throughout the holiday season. In 2018 this program saw over half a million
pounds of pork donated across America which equates to 2.2 million servings of
pork. And my goal today is to take this regular affordable picnic ham and
transform it to an amazing honey baked ham that you can enjoy with your family
members at any time. So let's do it!
This is a picnic pork shoulder, as you can see it comes with skin on. In order
to make ham the first thing we need to do is to remove it. Grab a very sharp
knife and start skinning it out. The hardest part is to get started but once
you do it goes very easy. Once I was done I was left with a complete piece. This is
great for chicharrones. It also goes extremely well with beans and any kind
of stew. But for today's recipe we're not gonna be using it. The next step is to
debone it. Since I have a few of them I am going to be doing an experiment I
want to know if there's any difference with bone-in or bone out. I normally only
make it with bone in. Deboning is very easy, just gotta follow the bone as a
guide. I recommend doing small cuts and pull it as you go. By the time you're
done you're able to remove one entire bone and your picnic shoulder is
completely boneless. If you want to take it to the next step, you can also remove
the tendons. That is pretty easy to do just work your knife through it and take
it all out. It will give you a better end product but it's not necessary. But once
I was done I was left with a perfectly skinless boneless picnic shoulder. In
order to keep the pork together and in one piece I'm gonna be using this meat
netting. In the past I tried using butchers twine but let me tell you right
now don't waste your time, the meat netting makes everything easy. You just gotta
roll it up into a ball and push it inside. Once you are done, tuck everything
together roll it to make it tighter and tie up the edges. You want it as tight as
possible. And once I was done this is what it looks like. As you know I'm gonna
be doing two of them to find out which one is best bone-in are born out and
this is the second one. The preparation is pretty straightforward just like the
previous we gotta remove the skin. Remember to
save that skin for some amazing dishes to come. But once I was done I was left
with a perfectly skinless picnic shoulder. In order to make ham
we need to cure it and make a brine and it is super easy to do. Remember exact
amount and ingredients always on the description down below. The first thing I
like to do is to toast some peppers some coriander.
You want to toast them under low heat to make sure they don't get burned.
Once that's done combine all your pickling spices together. This is where
you will generate your own flavor and if you're interested on using mine,
remember it's all on the description down below for you. And now for our brine,
start off by boiling some water, throw in brown sugar, kosher salt and mix it well.
To finish it off throw in your pickling spices and pink salt. In a large
container that can hold both hams throw in your brining mix. Before adding them
you want to bring the temperature down so that you don't cook them. And the
easiest way to do it is to throw in some ice.
Once that's done all there's left to do is let them sit on your refrigerator and
your calculations should be one day for every two pounds.
Once the time was up I quickly removed it from the brine and this is what it looks like.
The next step is very crucial, it is important to wash it, if you don't it
will be extremely salty. I like to rinse it at least four times. Make sure you get
all the edges. Once you are done you got to pet it dry and get it ready for the
smoker. I'm gonna be smoking these beautiful hams in the range of 200 to
250 degrees Fahrenheit. So let's do it!
Once I reached a hundred and forty-five degrees Fahrenheit I let it rest for
three minutes. By that time your ham is perfectly cooked and ready for eating.
But we're gonna take them to the next level. And the first thing to do is to
remove the meat netting from the boneless, then I lightly scored it.
This will allow my glaze to stick even better. For even more flavor I added
some cloves. And I like to separate them one inch apart from each other. I did the
exact same thing to the bone-in one. When scoring it just make sure you avoid
going in too deep. Then don't forget to add in your cloves and your hams are
ready for the glaze. Talking about glaze it's super easy to do, remember exact
amount and ingredients always on the description down below. I started by
adding honey and maple syrup. Then throw in a little bit of brown sugar. Keep
everything in there medium-low heat and add in some water. Let all the
ingredients melt and combine together. To finish it off, throw in your favorite
bourbon and let the alcohol burn off. You could always help it with a torch. Then
mix everything together put it in a new container in your glazes done. But now
that I have everything ready all there's left to do is apply my glaze to
the ham. And for that I'm gonna be putting my grill in indirect heat at 450
degrees Fahrenheit. I am not trying to cook the ham again I'm just trying to
set the glaze. And now I say it is enough talking
and it is time to glaze these beautiful hams. So let's do it!
All right everybody this is my take on ham. I hope you guys enjoyed it but now
the best part which is for us to taste it. But first we got a knowledge the hair.
What's up with the hair? What hair? Uh? Are you trying to be me? Are
you trying to be me? I like that haircut. Enough talking, let's
try this ham. There's two kinds, they were done exactly the same way. One has the
bone the other one doesn't have the bone. I want to know which one is better or if
there's actually any difference between them. Let's go. I'm gonna give you a huge
advice, please whenever you put the cloves make sure you take it out for
your guests. I didn't show that on camera or maybe I did. I do have a little
footage to show you now. Take the cloves out. Last time I did a holiday ham what
happened was that people you know had to bite on it because they had no idea that
the cloves were there. So please take it out, all right. All right enough talking. Thanks.
Thanks! Yeah you're welcome so you don't break your teeth yeah. No cloves. No
cloves. Yes all right cheers everybody! Cheers.
Wow Wow
It's like the holidays right? Mmm. Man this is what the holidays are all
about man. It's sweet, its smoky. Yep. mmm-hmm.
With the mashed potato is like a perfect mix.
I can't resist. You can't resist the mashed potato?
That smoke ring is so big. I know right? This, this whole piece is literally a
smoke ring. Exactly it really penetrated deeply. That smoke went inside is a nice smoky
flavor. The cure really you know did its job what he was supposed to do. But most
importantly the taste is phenomenal. Now try that crust. Just the crust is like a
little sweet because of all the sugar that caramelized the crust stays a
little crunchy but not too much. Just like honey baked ham, if you never had it
this is exactly what it is everybody. What do you think Angel? Yeah the crust
has something here that is familiar to me. Well there's a lot of sugar there's a
lot of bourbon there's a lot of maple syrup. Bourbon? Bourbon! You know you
got put some bourbon in there. Ok. Alright maybe that's what it was. That's what it
was? Man you recognizing the Bourbon like
that Angel? Take it easy bro. I normally I only do the one with the bone I think
it's you know easier to do it's not a lot of hassle, put it in let it do its
thing and that's it. This is my very first time I've ever done without the
bone. I want to know if there's any kind of different in flavor. Okay let's go for it.
Let's go Angel. We've been neglecting it. Alright uh so juicy are you probably saw
it on camera I hope that it did its justice because it was extremely
extremely juicy. Make sure you cook your pork correctly which is a hundred and
forty-five degrees Fahrenheit followed by a three minute rest. Don't forget that,
145, three-minute rest you're good to go. Okay cheers buddy! Cheers!
This is bone out.
Wow. Oh that's so nice. That that fat is so amazing. Wow. That fat with the caramelization of
that sugar. It tastes sweeter mm-hmm. I'm mad. Why? Because I like this one more, is
just more work! That is better. I really enjoy it the bone out. Man but it's so
much more work everybody. The other one is amazing and it's the
one I normally do. What do you think Angel which one is your favorite.
I think that, no bone.
I agree!. Go figure! I know right. No bone in it and it's sweeter.
It's sweeter. Definitely sweeter. I wonder why that it is. You think maybe some of
the bone marrow went inside and it distributed a little bit more and made it a little bit
saltier. I'm sure you guys are geniuses you know a lot more than me. Put it on
the comments below why this one is sweeter than this one here. Hmm. Which one
is better Angel? That one boneless. Boneless, it's a little bit more extra work but something
happening there. Maybe what happened was the brine, the brine penetrated
penetrated more because you know it has no bone to intersect. You know
what I mean? Since this one is like it goes in and
then he doesn't have anywhere else to go but maybe the brine penetrated a lot
deeper. What do you think? I have no idea what happened here but I do know that
this one is tasty. Yes I agree 100%. That's all I'm gonna give you. All right
if you have the time take the bone out and do it this way.
But if you don't have the time just do it like this - yeah don't get me wrong
that's amazing. The great thing about doing ham like this is that it is an
affordable cut but most importantly it's easy to make and you can share it with
many many people. I think that it's important for us to share with our
community share with your neighbors firefighters whichever one you guys want
to share with. It is an easy thing to do and I'm telling you right now you give
anyone this and they're gonna appreciate it. You agree? Oh yeah. Yeah I'll take ten.
Anyway guys these are the results. I hope you guys enjoyed this video if you do
enjoyed this video make sure you give it a thumbs up. If you're not a subscriber
be sure to subscribe for future videos. Remember if you're interested in
anything I use, everything's always on the description down below. Thank you so
much for watching and we'll see you guys on the next one. Take care everybody bye
bye. Make sure you go check out National Pork Board and once again thank you so
much for sponsoring this video. Guys we'll see you on the next one take care
everybody bye bye.