Go to the Recipe: Homemade Honey-Glazed Ham
Gorgeous…, especially the sequence on making the glaze, I have to try it with a back shank. More meat , higher tenderness.
Nice!
Are you gonna publish recipes for the sides in the end of the video aswell?
It looks like there was an extra step between scoring and glazing. Would you care to elaborate?
We are kinda made from pork down here in Arkansas. I'd argue that of all the college mascots we probably have the tastiest. #razorbacks #pigsooie #porkfan
Hi Jeff,
Good eye. When we filmed the recipe, we roasted the ham briefly, then glazed it, then put it back in the oven to finish roasting. You can definitely do it that way, but we realized it's a lot simpler and just as effective to put the glaze onto the sous vide–cooked, chilled ham, and then put it directly into the oven. We wanted the written recipe to be as simple and straightforward as possible, so we took out the extra roasting step. It just wasn't necessary.
Let us know if you have other questions! Thanks!
Any thoughts on doing a similar presentation / glazing with Lamb shanks?
Can I make the same thing with lamb shanks? If I can what do I need to change in the recipe?
You sure could. I would get some balsamic vinegar in and maybe rosemary but you could certainly make it with any cut of meat.
See Grant's comment above!
Here I am in Thailand with a breakfast coffee & you guys have me planning Sunday dinner with your Ham.
I am 250km south of Bangkok in the jungle near the beach & I have every piece of equipment that you guys use so I can make this! Plus I have my own native bees!
Keep it Up!
I have NZ lamb shanks in the freezer too so I will add to the request for a Lamb Shank version
Cheers, Ed
Awesome, Edwardo!! Upload a picture when you're done so we can see!
Ya can't vacuum seal a bag that has liquid in it unless you have a chamber sealer. Conventional sealers will suck the liquid up preventing the seal
I was all excited about this until I read that the shanks had be sealed with brine. How can I do such a long cook without a vacuum sealer? I would think most home cooks would not have one.
any way to do this without the sous vide??
You can package this using the displacement method. We demonstrate that here: http://www.chefsteps.com/activities/simple-sous-vide-packaging
Hey Jim, you can use the displacement method for this if you don't have a chamber sealer: http://www.chefsteps.com/activities/simple-sous-vide-packaging . You'll also notice in the photos (with the black clips) above we didn't use a chamber sealer.
You guys are awesome. I now have the Easter lunch planned. Keep up the great work and please know how much all your time and effort that goes in to doing these recipes is appreciated. Warmest greetings from Tasmania.
Stunning!
Could it work with 24hs brine?
This looks beyond delightful, can't wait to try it !
What would happen if I omit Insta Cure #1 ? Looking for a source to get some here in France but haven't found one yet. Any easy substitution, possibly ?
This is great timing, I've been thinking about making mini hams for a couple months now but was waiting for better weather. I'll probably ditch the liquid smoke and smoke them pre-sous vide though.
If I'm equilibrium brining should I assume 50% of the weight is bone?
Mind readers! You're giving Long Island medium a run for her money. Yesssss!
yes you can, take your suction vacuum sealer and raise it a good 6-8 inches above your counter. This will give it time to suck out the air before it sucks out the liquid. just make sure you have your finger on the seal button.
As ChefSteps expalin: Instacure #1 "is 93.75 percent table salt and 6.25 percent sodium nitrite, along with a pink dye to make sure nobody sprinkles it on their soup by mistake". I believe you can get the sodium nitrite from your local chemist and not care for the pink dye.
What's the sauce you add at 2:05, over the sticky rice?
I seal with liquid all the time and I have a FoodSaver. A couple of options:
If you have one with with Pulse feature (I do). Clamp the bag, let the bag dangle at the edge of your counter allowing gravity to do the work of holding the liquid down. Pulse until most of the air is out (you DO NOT need to have a 100% vaccum here) then hit Seal once the liquid starts getting close to the edge. Easy, that's the method I use to seal anything from stocks to ice cream base to leftover sauces.
If you do not have a Pulse feature, freeze the liquid into ice cube trays and seal with the shank
No FoodSaver at all? Then do what several have mentioned already and use water displacement method.
Hope this helps.
Thanks for the responses. My food saver does have some options but pulse is not one of them. I will try freezing the brine but I don't know if it will freeze given the salt content. If that doesn't work, I will use the water displacement method.
i don't have applewood liquid smoke but I do have hickory (the real stuff). Will that work?
I've got two shanks brining! Is that a mustard sauce at the end of the video? Any suggestions?
Instead of roasting in an oven, could I hot smoke it? If so, any recommendations of time and temperature?
You can still brine the shanks in the refrigerator, which will go a long way toward getting great flavor and texture, and then follow conventional practices for slow-roasting. It won't be exactly the same, but it could be very good. Since you won't get the gelatin from the meat before roasting, you can use powdered gelatin when making the glaze.
Just a cuestion.. Can we save time of brine if we vacuum sealed the ham with the brine for three- five times?
Thanks!
Are we to use table salt or kosher salt? I have just made this brine and I used kosher but would like to know if this is right.
So, I see this is possible with Lamb, what about goat? My in-laws raise goat, and I am not a fan of curry, so I am trying to find recipes that work well with goat.
won't matter if you are weighing the ingredients
Will the skin be crackling crispy?
Hey Karen
Will the glazed skin be crispy or does it remain kinda soft? I love a crackling pork rind!
Kind regards, Tobi
Actually it won't work. I see your thinking, trying to penetrate the liquid into the meat like you would do with fruits and picles. But the meat doesn't work the same way as fruits and vegetables; their cells explode under the pressure of vacuum sealing and then absorb the sorrounding liquid, unlike meat.
What you could do to accelerate the process is to inject the own marinade into the ham with a seringe. But still, it would take at least 48h to achieve the same texture, I believe.
You could shorten the brining time to, I believe, 48h by injecting the brine also. The thing with the time here is to achieve that caracteristic hammy texture, wich happens with long brining times. Ever tried brining chicken for more than 24h? Well... don't try it. It gets a hammy like texture that just doesn't fit chicken, for me at least.
I am a little confused. This recipe calls for a 3% salt solution, but your Sous Vide Pork Belly calls for a 10% solution, and the brining times are about the same.
(I found the pork belly too salty after following the recipe exactly)
How can one calculate salt%/curing time based on weight of product?
Regards,
Leif
I can tell you from experience that the skin will not be crispy after sous vide. I just tried with pork belly last night in a 450F oven, and it was not good.
Nice recipe but I would not recommend using the jelly that comes off the brined meat at all. Every single time I have its been commented on that it’s far to salty. Now I guess we down here in New Zealand have cut salt out of most things and adjusted to the taste.
This type of method works well in just simply roasting it after so you get crisp crackling. The only thing you have to do is leave shanks in bath for 4 days then once out pour boiling water over the skin and dry off then apply some olive oil and a bit of salt and they will roast brilliantly (you can cook in oven normally leave in at 60 deg C for 12 hours then turn up to 175 degC in last 2 hours, warning however cover then shanks for most of the time and if possible put a water bath in for rest so air stays damp)
My standard for brining applies to just about anything – a 5% solution (50gm/1ltr) from T-bone to pork shanks, the only difference is time – T-bone 2 hours pork shanks 3 days, lamb shanks 1 day.
Keep up the great work always makes good reading after a day playing slave!
Having trouble getting the foreshank. Ok to use the hind shank?
Absolutly
I live in Switzerland and it is hard to get the Insta Cure Nr.1 as well. I ordered it at modernistpantry.com ( http://www.modernistpantry.com/prague-powder-1.html ) and then you will get it within 10 days.
I made this as written and it's wondeful. Thank you.
This ham turned out great. Cooked at 64.5 c. for 52 hrs. Served on a Apple-Cider / Bourbon Foam, with Winter Squash, Veggies and 5-Spice Applesauce. Great recipe - and as always ... I learn something new.
Can I re-use the brine? Just seems like an awful lot of brining liquid and you only use 600 grams to create the aspic after chilling the sous vide ham.
Du kannst auch einfach billiges Pökelsalz nehmen und umrechnen... Instacure enthält 6% Nitrat, Pökelsalz je nach Variante 0,4 - 1%. Bei diesem Rezept und bei 0,5er Pökelsalz: Einfach die Salz + Instacure-Menge durch Pökelsalz ersetzen. Man erreicht nicht ganz die Nitratkonzentration, das Fleisch bleibt aber trotzdem schön rosa
Lots of people are looking for the sauce used in the video. Looks like maybe a mustard sauce???
How exact are the brine times? ex: does it matter if the brine is 75 hours instead of 65 hours?
Pork Belly has no bone. Not sure if that's the only difference, but a significant one if you are creating an equilibrium brine.
