Easy Homemade Smoked Ham Recipe Using Pork Butt

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Making your own smoked ham from a pork butt is surprisingly easy to do. This 4.5 pound pork butt only needed 4 days in the brine and it came out perfect. As an added touch I made a quick honey bbq glaze which takes it over the top.
As always, when I find an awesome recipe I like to give credit where credit is due. Go check out: afarmishkindoflife.com/home-c...
Amy also has a RU-vid Channel ‪@FarmishKindofLife‬ check it out and subscribe.
I used my Lone Star Grillz Vertical Smoker for this video but I've also smoked the same ham recipe in my Pit Boss Pellet Smoker and both versions are excellent.
I tried to keep my smoker temperature set to 300 degrees F to speed up the cook but feel free to cook at a lower temperature for more smoke flavor.
Enjoy!

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Опубликовано:

21 дек 2021

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Комментарии : 58

@SmokyRibsBBQ 2 года назад

This looks like a great alternative way to do pork butt. Looks delicious Mike!

@WeekendWarriorBBQ 2 года назад

Thanks Rus! Happy Holidays to you and your family.

@joeybagofdoughnuts6664 4 месяца назад

DAMN! GOOD!

@stanmoffitt9297 7 месяцев назад

I have a ham from a hog we had butchered and I really appreciate this video! Thank You very much!

@dwaynelejeune3508 2 года назад

Look amazing going on my to do list

@svborek 2 года назад

I have found the best way to apply rub is to put the seasoning on the try and roll the meat in the rub. Evenly coats. Great job

@johncollins500 2 года назад

Wow Mike that's looks soooo yummy!!! Thanks for sharing Have a very Merry Christmas and a Happy New Year

@dalemciver7118 2 года назад

Wow That Look Great Yum

@davidkaminsky4464 2 года назад

Nice work on this one. I can't wait to try the brine technique. Happy Holidays!!

@jaybooth4815 2 года назад

That was a really great video Mike! That ham looked absolutely delicious. The color of that bark with that glaze….oooh man awesome! Keep these type of videos coming please! Maybe do a “short” of your big cook coming up. Merry Christmas you you and your family! Cheers!

@papageorgechronicles6792 2 года назад

Awesome video! Thank you. Will be using thos idea in my mobile food business. Thank you! Love your videos.

@WeekendWarriorBBQ 2 года назад

Thank you, George! I hope 2022 is your best year ever in the mobile food business. Cheers!

@stevelitteral 2 года назад

This I have to try. Thanx. Congrats on 50 k. After this video you'll hit 60+ k by the end of January.😎👍

@mve1982yahoocom 2 года назад

That looks very tasty!!

@WeekendWarriorBBQ 2 года назад

Thanks, Mark.

@johncollins500 2 года назад

Never had fish tacos but there is a first time for everything!!!!

@mikeshugrue8555 2 года назад

Go Browns! Merry Christmas

@WeekendWarriorBBQ 2 года назад

Go Browns! Merry Christmas and Happy New Year to you and your family, Mikey! Love you guys!

@bansheex2918 2 года назад

I need that so bad I love ham but it gets boring this is awsome can't wait to try it thanks for the video...

@canadianoutdooradv 2 года назад

keep up the good work! you really helped me with my introduction into smoking!

@WeekendWarriorBBQ 2 года назад

Thank you! Happy New year and Happy Smoking!

@barndaddy1 2 года назад

Gonna bust this out in the pit boss for Christmas.

@sneakyblackdog 2 года назад

Looked tasty,,

@easybackyardbbq 2 года назад

Looks great. I’m out with the 590 cooking some thighs and sausage. Hope you have a Merry Christmas

@BackyardWarrior 2 года назад

Great cook Mike👍👍👍as always 💯🔥🔥.happy holidays brother 🙏🏽🙏🏽

@WeekendWarriorBBQ 2 года назад

Thanks, Omar. Happy Holidays to you and your family!

@cbskip546 2 года назад

Mike, another winner! I am doing your Smoked Honey Ham and smoked carrots for Xmas. I will try this one after I get my brine bucket.

@WeekendWarriorBBQ 2 года назад

Thank you! I hope you have a great Christmas. The smoked carrots are to die for!

@cbskip546 2 года назад

@@WeekendWarriorBBQ Merry Christmas Mike!

@bpp325 7 месяцев назад

This is an excellent, easy to follow presentation. I never thought of curing, smoking and pulling a butt for a holiday ham. The size is manageable, a good thing. I love smoking pork butts and have had wonderful results, but I'm going to do this in about 4-5 weeks for my Christmas ham. My go-to is corn cob pellets I use for my bacon smoke with a little cherry and will be the same for this. I'll probably use a maple glaze for this one.👍👌

@bobbyhorne-bc9bt 4 месяца назад

Where to buy curing salt 😊

@chrisbarber1020 2 года назад

Man I can taste it from Wisconsin brother!!!

@dheasley2 6 месяцев назад

The original recipe you posted was one tsp curing salt per 5lb pork. In your video you use 1.5 tbsp.

@pturzy1 2 года назад

OMG I WANT this now. I've been catching up on my RU-vid videos so I know I'm late on this but this got my stomach making noises. 😁😄

@WeekendWarriorBBQ 2 года назад

Thank you, Paula! This is definitely worth making.

@christianl1527 2 года назад

Here I am, trying to get this to the 1001th like.

@paper____ 7 месяцев назад

I had to laugh. , " I got the sharp knife out " & I cut my finger , hence the band-aid !!

@erics1503 2 года назад

I'll have to try that. Boston Butts on sale for 99 cents a pound for a couple more days.

@WeekendWarriorBBQ 2 года назад

I highly recommend it.

@erics1503 2 года назад

@@WeekendWarriorBBQ Tried it for New Year's Eve. It was a hit. I did not find the curing salt, but use pink salt. Final 2 hours I steamed in a pan with dry white wine, apple juice and cider. Excellent flavors. Definitely experimenting more with this.

@loudonvilleohiocitizen5782 2 года назад

Loudonville, Ohio here ...... might have missed it, but which pink salt # did you use? Love your videos and always Go Browns!

@WeekendWarriorBBQ 2 года назад

Hello Loudonville! It is pink curing salt # 1

@kevinjohnson5176 Год назад

Just checking, you said you used 1 1/2 tablespoons of pink curing salt #1. The recipe you linked this to is 1 1/2 teaspoons. What was the amount you used. Also looks very good and only asking cause we are definitely going to try this.

@WeekendWarriorBBQ Год назад

Thanks, Kevin. Follow the recipe in the link. I may have misspoke in my video.

@desertfox3860 2 года назад

Looks like a good way to do a pork butt. Thanks for sharing.

@jessikamat1 Год назад

What's the make on your smoker? Thanks

@WeekendWarriorBBQ Год назад

Lone Star Grillz

@Wayneh56 3 месяца назад

Is the ratio one day per pound?

@TheCanadianBubba 2 года назад

Long game !

@Dadpool5864 2 года назад

Isn’t there a better way than preheating for 4 days? Totally joking eff me this looks good I’m ready to try it…. Can’t wait to see how you bring in the new year

@WeekendWarriorBBQ 2 года назад

Thank you, Terry! Big plans for 2022!

@Dadpool5864 2 года назад

@@WeekendWarriorBBQ I’m going to try a brisket in my pit boss vertical for the first time to bring in the new year any advice you can give?

@WeekendWarriorBBQ 2 года назад

My advice is to do it just like this: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-U0p3jba0CIQ.html

@Dadpool5864 2 года назад

Thanks boss!

@fonzi107 2 года назад

Props just for the Browns flag in the back. Currently in my last hour with ribs for dinner tonight.

@mikesmicroshop4385 2 года назад

Or you can learn to do an Equilibrium Brine and not have to worry about if you leave it in too long or mess with soaking it to get excess salt out because it won't matter if you leave it in too long and there will be no excess salt EVER. You will have total control over how salty it is and get the same result EVERY time!

@WeekendWarriorBBQ 2 года назад

Thanks, I'll check it out.