I made this today. Started the smoker at 6:30am. Put the ham on at 7:00am. Did a combo Apple Glaze with brown sugar, and finished with cranberry juice glaze with brown sugar. Pulled her off at 12:30, and was blown away! Followed your procedure step-by-step. It was amazing! Thanks for making these videos. You have become one of my top BBQ channel! Merry Christmas.

I never thought of cutting around that bone to release the slices! Thank you for the great idea!

Chef Tom’s recipes are awesome! I tried this one today for Easter dinner on my YS640S. It was totally awesome. Thanks Chef Tom for all the great KZread videos!👍

You’ve really helped me try new things in the kitchen with great success, thank you! And your pour in bourbon like a true chef!!

Chef Tom - That’s the best double smoked recipe ... EVER! The glaze is killer. Can’t wait to try cooking it. Thanks!

I have family that loves to cook, every season is a new adventure into holiday cooking! Who is able to come up with the best Holiday fare. Your channel gives me some incentive Love your channel!!!

Nice job Chef, this one looks great. Easily the best spiral ham video I have seen. Love that you showcased the store bought ham because thats what is most available. I will be trying a variation of this just cuz i only have the egg to work with and i got some good glaze ideas. I have been looking to get this spiral ham on the smoker so thank you!!

Always love your videos. My main place for recipes to cook on my Yoder smoker. Great tips. Learned a lot in this video. Love the hat too! And we love going to your classes when we can.

Thanks Chef Tom. I’m definitely trying this one!

Chef Tom is a master!! I tried this on my Yoder and it was fantastic!

Thank you for sharing. Really looking forward to trying this.

Awesome Chef Tom 👍🏼👊🏻😀 thank you!

I’m going to try this out for thanksgiving! Good video bro!

That looked amazing Chef Tom!!!!! 10/10 again dude.

Thinking of going for it with my Christmas ham this year. Usually oven roasted it but got a offset last summer

Its safe to say, I save every video of yours so I can make it later. I've made the Dr Pepper Ribs twice now and everyone loved them! I could almost taste the ham when you did the sampling. Great stuff as always! Keep it up!!

Such a good video. Particularly the process & the carving was so helpful. Thank you

@allthingsbbq

Жыл бұрын

Awesome, glad you found this one to be helpful. Thanks for watching!

I made this for Thanksgiving and it was absolutely bomb. I'm not even a ham guy but this made be a believer.

Made this for New Years Day, Fantastic! Wish I could post a photo

That warm log idea is awesome

Holy Smoke Tom that looks good. Will definitely have to try that.

I've watched you cook/grill/smoke a lot over the past couple years and everything had looked amazing but it was something about this ham that I wanted and needed at 4:41 in the morning 😂😂😂

This looks amazing.

just like Christmas!!! Beautiful...

The one downvote must be a Turkey farmer

@reg6616

3 жыл бұрын

And 23 democrats

@223rocks

Жыл бұрын

😂

Tom saved the Christmas ham.

@gilbertlaque1928

3 жыл бұрын

Makers mark! Gotta respect this man! ✊🏽

Man, all your stuff looks amazing! I need to stop watching this while I'm at work, I get so hungry all the time. Keep up the good work man, I appreciate the videos yall put out!

Chef Tom, you’re a great American. Still waiting on a Brunswick Stew.

Looks so good 👍

@allthingsbbq

Жыл бұрын

It definitely was. Thanks for watching!

2 years in a row where I’ll be making this ham. It’s 🔥🔥🔥

@allthingsbbq

2 жыл бұрын

That's great!!

Definitely wanna see more cooks on the Wichita.

You the man Chef ! 👨‍🍳

Great food for my Christmas 🎄🎄 day

@allthingsbbq

3 жыл бұрын

Indeed!!! Thanks for watching!

sooo good..what should i use to glaze (besides plain bbq sauce) if i dont have the jalapeno mustard sauce?

I've had pretty great experiences using those same spiral hams and adding my own fresh jerk marinade/glaze.. done on the BBQ too! Maybe give it a shot, the ham actually makes the "best I've ever had" pea soup after too

@donaltemus3565

3 жыл бұрын

I’d love that pea soup recipe !

@joshhillis7388

3 жыл бұрын

@@donaltemus3565 it was such a random collection of ingredients (tried to use up veg from the holidays) but let me see if I can do something

@donaltemus3565

3 жыл бұрын

@@joshhillis7388 heck yea!

Again it is looking delicious. What would be typical side dishes and could you show us how to make it 👍👍👍

"Quarter cup" of bourbon + another 1/8 :) This is a recipe I can get behind.

Nice to see you using an actual smoker.

Hey there Chef Tom, great video as always. Suggestion; how about a recipe on Black Forest Ham or Brunswick Ham? Cheers.

Tom!!! Bruh! Try a smoked cornbread dressing for Thanksgiving/Holidays!

Been looking for a recipe for Thanksgiving. I just found it.

amazing!

When you guys do a fresh ham, what internal temp do you cook to on the first, 250 degree smoking stage?

Amazing !

daaaaaang...you paint that ham Tom...!!!

This is the only way I do ham. So much better than the oven.

This by far is the best video on how to smoke a lightly smoked grocery store ham. Thank god, he didn’t glaze it with maple syrup like every other wannabe pit master on KZread. One suggestion, is to try different rubs/glazes from Jerk to Korean to Cajun to SC Vinegar, anything but a Maple Syrup. DAG! And most importantly, he was dead on with the time and heat. Too many others post 2 1/2 hours at 225-250, not even close. 👏👏👏👏👏👏

@allthingsbbq

Жыл бұрын

We appreciate the great compliment and your suggestions. Enjoy the Holidays!

@emclesaittout3634

Жыл бұрын

I’m making one right now and have watched your video probably five times already today. I have made them in the past and been fortunate that they have come out pretty good. But I wanted confirmation. What’s also awesome is making navy beans or red beans with some of the scraps and bone days later! Thanks again. Happy Thanksgiving.

Thank you Chef Tom, I am new to smoking and have tried a few of your recipes and everything has been great. I wanted to ask about water trays inside of smokers. I have seen other recipes call for them and would love to hear your opinion. I do not think i have ever seen you mention water trays in any of your videos. Really enjoying your channel and products I have purchased at atbbq.com. Thank you.

Thumbs up for the offset!!!! And ham

Would you do anything differently if the ham wasn’t spiral cut?

meanwhile, im just sitting here with my nutrigrain bar for breakfast... why you gotta do me dirty like that, Tom??

Good Lookin Ham!

Have u ever tried the think part to make some burt end with ? Just asking thank u again home run

Hey what flavor smoke do you use for this?

What do you do with the left overs?

Ayo Tom 🔊 could we get a Oklahoma joe bronco review? Or some other UDS? Excellent video as always. 🇺🇸

@ironnads7975

3 жыл бұрын

Send him one then I am sure he will.

It's a shame that you don't deliver to Austria, we would like your Briner and Rups 😔

Am I the only one who hits like within 1 second of chef Tom's videos starting? Hmmm? ATBBQ 4 LYFE

Man, I wish my Loaded Wichita was that nice. Mine has seen things, lol.

Love to see the Chiefs gear on!

Can I apply to be your camera man... that dude has the best job in the world

Well, I’m hungry now!

Can you make an authentic goulash and at your twist to it?

Think I can do this on my 640?

Leave it to Chef Tom to take an ordinary sliced ham and make it into something special. Well done sir!

Good morning Tom. I had a quick question. I have a custom build reverse flow stick burner, and I have been using almond wood mainly because that is all I can find in my area. I’ve noticed I do not get much smoke flavor and I was wondering if you think it is the fact I have a reverse flow or if it is almond. Have you had any experience with almond wood?

@mike7568

3 жыл бұрын

It's definitely your fuel. Almond is pretty mild, I think it's actually milder than pecan. I'm sure it works great with poultry and seafood, but if you want more smoke flavor from your setup, I'd suggest oak or hickory depending on what you're cooking.

@jaredsacapano5102

3 жыл бұрын

@@mike7568 awesome thanks brotha. That’s what I was thinking. I like that heavier smoke flavor. I will look into finding a hickory source. Thank you for your insight.

@mike7568

3 жыл бұрын

@@jaredsacapano5102 You can occasionally find a bag of Kingsford hickory logs in big box home improvement stores and I know the atbbq store sells some under the Cattleman's Grill brand. Also look into cherry, it's a fairly universal wood fuel as well. For beef, a mix of mesquite and oak are my go to.

Are you in KC?

is that the sorting hat from harry potter??? @2:49 😂🤣😂🤣😂🤣

@siniquezu

3 жыл бұрын

You mean the superficial judgemental talking rag?

Hi what’s the servings?

I need that bone for a big pot o beans!! :P

Like seeing brontosaurus beef ribs soon

Hey Tom big fan love from india would love to see you cook butter chicken/tandoori chicken 😉 Waiting for it .. Keep up the good work ❤️

@gironic

3 жыл бұрын

I second this vote. We have a fantastic Tandoori restaurant here and I'd love to be able to replicate it. Bring it Tom! Also, maybe something Moroccan with a tagine could be cool. I love traditional BBQ, but I like flavors from around the world as well. My yellow curry bacon is killer. Let's make Namit's suggestion happen! :)

I thought IT would be 140 for precooked hams, 155 wouldn’t make it dry?

Broo!!!! I loved everything up until the hat lol. 11-0 baby! Steeler Nation. But yeah always great stuff keep it up

Well. I'm doing this for Thanksgiving then.

Love the hat bro! Had no idea you were a Chiefs fan! GO CHIEFS!

@cowboys5213

3 жыл бұрын

He wasn't but thay won so...

Who else was waiting to see that wood burst into flames

I have to stop carving at the big chunk 7:03. That is what I consider the proper bone for split pea soup. After it's spent its time in the pot I pull the meat off, chop it up and toss it back in the pot.

Did anyone else see Jabba the Hut in that ham when he put it on the smoker? lol

Since it's election day, how about using that shank and a few smoked ham hocks for Senate Bean Soup. Also, where's Chef Britt?

@robmaurer1618

3 жыл бұрын

Chef Britt is taking some time off. kzread.infoUgzyX7jJcbkZpglSqcd4AaABCQ

@mike7568

3 жыл бұрын

@@robmaurer1618 Good for her. Thanks for the update.

Go Chiefs!!!!

How bout them Chiefs!!!

glazed ham burnt ends when?

Go Chiefs!

LAMB RIBS

i dont believe in Jesus or Christmas, but i am devout to that ram

I'm not American but I vote for another episode with chef Britt!

Put the meat off the bone into a crockpot of pinto beans

I miss Britt

dammit was about to buy a ys640 competition cart then i saw the election results for kansas. sorry atbbq gonna go chinese

Such a strange product, for when you have multiple hours to cook, but need to save that 5 minutes carving time.

@sfd253

3 жыл бұрын

It’s pre-cooked and pre-cut. Heat, glaze, and eat

@davidaucoin7280

3 жыл бұрын

being a chef he cooks from scratch, usually, so he would have received the freshly butchered ham from the farmer, cured it for 5-10 days and then aged it for 3-6 months