Go to the Recipe: Homemade Honey-Glazed Ham
Hello Pat, my recommendation would be to cut time on the brine and make time for the 48 hour cook. Once cooked it can be iced, scored and finished at any time. You also have the option of increasing cooking temperature by 10-15°f and shaving off 12-24 hours. For best results the 48 hour cook is recommended for the ideal texture.
Okay. Just saw this recipe. Going to serve this Christmas Evening. I'm going to be 17 hours short. Where do I cut the time? Brining? Sous Vide cooking time? Chill time?
It's going to be fine Evan. Your salt might be a little less than expected but it will be great any way.
So I had a similar issue and may have made the wrong choice. I submerged 4 shanks in the brine for 3 because I ran out of space in my vessel (though I did leave it in the brine for an additional 12 hours). Did I ruin the dish? Will it be under seasoned or under hammed (is that a thing?)
Substitute the same weight in additional kosher salt.
Hello. If I remove the nitrite salt, do I have to add this amount of salt?
Yes, but the amounts would be different. Just adjust by taste.
You can divide the brine as long as you scale the correct amount per the weight of the hams in each bath.
hello, I would like to make the recipe for 8 pieces. for the brine, can I distribute it for each part and leave in the fridge for 65 hours or all the parts must be bathed in the brine at the same time?
Could you swap liquid smoke with smoke powder?
Thank you...will do that
Yes you can, but I would recommend the transform pork shoulder into a Spiral Fresh Glazed Ham activity instead since it is designed for that type of cut.
Could you use pork collar in place of shank?
I was thinking of brining some shanks, right before I left for vacation and then finishing when I get back. Would it get way too salty if I left it in the brine for 10 days or so?
This recipe was simple and produced great results! I found "shank and hock" cut at my butcher instead of the whole shank. This was a great Christmas Eve dinner (admittedly not my best pic, but trust me...load of flavor) and I still have some to put into Xmas morning egg bake. Below pics are final product, before roast, prepped for sous vide, and after 1 day of brining.
Its just maldon flake salt and a black lava flake salt
What is Grant sprinkling on top of the ham at the end of the video when it is being served over a bed of roasted vegetables?
It should turn out for you the same as the shank, I would follow the instructions like for like.
Hi thanks for responding!...I’ll have roughly the same amount of ham (butt end) as you did shank, can I get away with curing it same same amount of time? And do you think the 194°f /6 hours would be best if I wanna do a traditional honey ham ? Basically I’m getting meat on Friday morning and want to find the best ratio between curing/cooking times for Christmas brunch...I know I’m asking a lot but I have so much faith in you guys!
Yes !!
I see you guys say shank over ham, but if I wanted to do a Half ham from raw could I do that ?
The recipe looks like 2 1Kg pork shanks for 26.3 g of pink salt. Just want to confirm that the recipe is for 2Kg of pork or 1 Kg. If I am going to scale would I use 2.6% or 1.3%
The insta-cure contains sodium nitrate which gives ham it's distinctive taste vs. the taste of uncured pork. It is commonly used in bacon, salami, etc. It is easy to find online.
Is Insta cure really necessary?
Hello Michael, The sauce is a simple buttermilk dressing, ranch style with fresh herbs and some grated shallots.
At the end, when yall are showing 3 different ways you can serve this, what is the sauce in the 2nd one (after the Miso butter)
Any tips on subbing in pork collar instead of the foreshank? Would brine concentration/time and bath time/temp need to change at all?
they are in the hand rolled pasta activity. https://www.chefsteps.com/activities/one-pasta-dough-no-machines-four-shapes
Hi Tom, you should go more by the weight with the pink salts. the recipe above is based on 1k weight of pork. so scale it to that. 2.6% by weight of your pork should be spot on.
I want to try this with a couple 2 pound Kurobota pork loins. Should the pink salt proportion be about the same? (They're both about 7cm in thickness.)
Asai - Hiabusa - petty
Sorry, there were some struggles that prevented us from responding for years - believe it or not. But were back now;)
Where are the videos of "Hand Rolled Pasta?"
It’s amazing how no one responds anymore on any of these recipes...I complained directly to chef steps about this and got a response thanking me for the compliment.
what knife is used at 1:15?
Just try it. It sounds good and should work. You shouldn't feel like you need someone else's permission.
Hi guys, is the glaze with chestnuts at 02:32 the same as it is for the meat?
If I use a brine injector and inject the marinade inside the meat can I still have the same results in 9-24 hours instead of the 65 suggested above?
how long can the glaze last uncooked
Can this recipe be used to prepare a whole country ham (14 pounds)?
Recommendations on temp & time for reheating straight from the fridge before popping in the scorching oven for the skin/glaze crisping?? Easter here we come!
Any recommendations on reheating Sous Vide and then popping it in the hotter oven temp? They'd be coming straight from the fridge. Easter here we come!
Have you ever reheated the ham in a smoker to glaze it vs. the oven?
Anyone got any tips to make this a bit more Chinese/Asian in style? For example, adding five spice, or simply Star Anise to the glaze?
Thank you so much for this recipe! I have been curious about making my own ham for many years and eyeballed this recipe for a least a couple!
http://imgur.com/gallery/gam6N
The skin is kind of nasty. A little bit is nice but it's really thick and gooey and not something I (nor my guests) cared to eat a lot of. Also, a mountain of fatty skin and bones looked gross sitting on a platter on the middle of the table for Christmas dinner. I can't imagine how long you would have to roast it to get crispy skin but probably long enough to undo all of the sous vide goodness. I would only keep the skin if I was planning on serving very small portions.
Another thing to consider when making this is the time it takes to reduce the gelatin to a glaze. I would say it took approximately 45 minutes for three shanks worth.
This is the first time I've used liquid smoke. I have to say I'm a bit on the fence about the flavor. I would maybe try a different brand or apple rather than hickory, if they even make that.
I have one left over to roast. I'm going to remove the skin and lightly score the meat before roasting.
Hey everyone. I plan on doing this for christmas dinner but I ran into trouble because I wasn't able to find shanks with skin on so I bought skinless. Is the anything different that I should do or tips for it? thank you and happy holidays to all!
Running short on time, have bought 3x 3kg smoked boneless hams. As they are smoked can I give the brining section a skip and with 24hrs what would be the ideal time and temp? Can I just put the hams into a bag without the brine? Sorry, pretty new to the sous vide world. Thanks
Hi. I'm new to sous vide so I had a couple of questions. Help would be greatly appreciated
I cant get insta cure #1 - can I just leave this out?
seems like a lot of people battle with pork shanks with relation to them going off. Is it a good idea to dunk in boiling water for 1 min to kill bacteria?
What's the purpose of the ice water bath, I want to take them out of the sous vide and then put them straight into the grill and eat them. Is this possible?
Saw the recipe posted in the comments for the sauce at 2:04. Still looking for 2:10!
Does anyone know what the sauces are at 2:04 and 2:10? They look great!
