**A Perfectly Cooked Ham**

As we sit down to enjoy our delicious ham, let's take a step back and appreciate the process that went into creating this mouthwatering dish. The recipe begins with the selection of the perfect cut of meat - a brown sugar-glazed ham. The chef starts by pouring a half cup of brown sugar over the meat, allowing for a sweet and caramelized crust to form. This is followed by the addition of a beer glaze, which adds a rich and complex flavor profile.

Next, the chef carefully pours enough beef broth around the meat to create a steaming effect. This technique allows for a tender and juicy ham that's full of flavor. The chef then breaks up some chili into small pieces and adds it to the pot, giving the ham a hint of Mexican flavor. A pat of butter is added on top of the ham, providing a richness and depth of flavor.

The next step is to seal the ham in its pot and place it back on the smoker. The chef adjusts the temperature to 300°F, allowing for a slow and even cooking process. As the ham cooks, the aroma fills the air, tantalizing the taste buds and building anticipation for the final product. After approximately 45 minutes, the internal temperature of the ham reaches 225°, at which point it's removed from the smoker.

**The Magic of Glazing**

The chef then takes a drizzle bottle filled with a mixture of ham juice, beer, brown sugar, and butter, and carefully applies it to the surface of the ham. This glaze adds a sweet and sticky element to the dish, balancing out the savory flavors of the meat. The chef refers to this technique as "au jus," but in his opinion, it's simply a delicious combination of ingredients.

The ham is then basted with barbecue sauce, which adds a tangy and slightly sweet flavor profile. After approximately 8 minutes, the ham is removed from the smoker, and its internal temperature reaches 205°. At this point, the chef proudly presents his masterpiece, showcasing the perfectly glazed surface of the ham.

**The Art of Smoking**

Throughout the cooking process, the chef pays close attention to the temperature on the smoker, ensuring that it's at the perfect level for tenderizing the meat. He also stresses the importance of probing the internal temperature regularly, as this is crucial in preventing overcooking and drying out the meat.

The use of a meat thermometer is emphasized as essential in achieving the perfect doneness. By monitoring the temperature closely, the chef can ensure that every bite of the ham is juicy and flavorful.

**A Tribute to Quality Meat**

As we enjoy our deliciously cooked ham, let's take a moment to appreciate the quality of the meat used in this recipe. The chef expresses gratitude towards Porter Road for their high-quality meats, which are raised with care and attention to detail.

The unique cut of pork wings that was used in this recipe is also highlighted as a key element in its success. The chef notes that cooking something new can be an exciting experience, especially when it comes to trying something entirely different like pork wings.

**A Heartfelt Thank You**

As we conclude our journey through the preparation and cooking of this exquisite ham, let's take a moment to acknowledge those who have made this dish possible. The chef expresses his deepest gratitude towards the servicemen and women who have served in the military, thanking them for their bravery and sacrifice.

The final farewell is also extended to those who participated in filming the video, including Duke, Lulu, and Beig. Although they may not have been able to stay with him throughout the entire shoot, their absence was greatly appreciated by the chef.

**A Cowboy Cooking Tip**

As a final note, the chef shares a little trick for dealing with hot summer days: when the camera overheats, simply stick it in an ice box or freezer for a few minutes to cool off. This simple technique ensures that the cooking process can continue without interruption.

And so, our culinary journey comes full circle as we enjoy the fruits of our labor - a perfectly cooked ham that's sure to become a favorite dish.

"WEBVTTKind: captionsLanguage: enyou know what makes a great appetizer when it comes with its own handle who knew pigs could fly I'm trying out this unique cut I never have heard before in my life smoked Pig Wings it'll blow your mind we're going to cook something today you might not even have heard of pork Wings mhm well first of all we'd like to thank Porter Ro for sponsoring this video and you know you always hear about people they going to smoke some ribs on the barbecue they going to smoke some brisket on some barbecue pit they're going to do some pork butt let's change up the game let's be different and it comes with a handle all complete I have never heard of a pork wi in my life well I'm telling you you always used to hear this down there on ranches sometime they'll say that guy that young kid he ain't going to ride that Bron today he won't last no time be When Pigs Fly that he stays on that coat well folks today pigs are going to fly because we are going to cook us up some pork wings now when we're talking about Pig's Wings if it was wasn't too hot I'd get the snower up here and make him do a demonstration but he's shaded up it's 106° today most wings are right here right even on a chicken they be doing like this These Wings come from the fibula which is down here on the shank end of that ham down here uhhuh so we're getting these pieces here but where do you get a pork Wing these come from Porter Road now you might go to some high-end grocery store and you might be able to find these I could look all over within a 200 mile radius of here and they wouldn't know what I was talking about so when you log on to Porter Road there they got so much stuff that I'd never even heard of I mean I know the cut but I didn't know it come off a hog brisket off a hog yeah everything is pasture raised everything is cut by a great team of butchers they are all about quality they are but let's do something fun let's try out some of these new Cuts get you an order fill up your cart you're going to get a discount for that first time buy of 15% so you see on this side we're pretty clean this meat is and you can see the different muscle striations as we're going through here and this is going to really cook and when you take a bite of this and we get done I'll show you each one of them muscles is going to separate and come out right there to your mouth going to be oh so juicy let's get some of this silver skin and any excess fat that we know is not going to render down into this cook let's get it trimed off there I will tell you for sure it is 106° here right now and this works better if this meat is partially frozen you can trim this a little better it's not as easy as what you might think peeling a membrane off a rib but you just take your time these really to me need to be a slow cook or a steam cook that you can do on them you can braze them finish them off in the oven or put them in the oven and cook them so long finish them in a skillet but the best way I think think is a way we doing it today don't be throwing them trimming away these is great pup snacks they are talking about happy Hogs they got this song that all them Hogs be singing out there in that pass if you're happy and you know it flap your wings if you're happy and you know it flap your wings I don't think that's what they do no this is why we're talking about happy Hogs raised up there in Tennessee and Kentucky these out there pasture just roaming free getting to graze on whatever happy Hogs want to graze on but we need to get this seasoned and throw it in the smoker I'm going to be using our rib rub but you could use any of your favorite barbecue seasoning you want I just wouldn't be really heavy-handed with a whole lot of sugar in something just yet because if you put too much of that on there at the first it can burn when it's setting in that smoker so we going to season this side and we'll give it a little rubbing in we will but we better do that other side got the rough neck smoker over here we're going to Target that temperature around 270° started off with a little hardwood lump then we're going to add us little bit of cherry and a little bit of Oak in there to mix with it to where we can get us a good smoke bath going you know I really like to pair like a oak or mosquite with cherry or apple but hey mix you a fruit wood with whatever you got going on whether it be Oak whether it be mosquit something like that even a little dab of Hickory if you want to now this rough neck smoker has got a deflector shield in it that runs across here and we're laying dead center in the middle we are add us a little Cherrywood we're going to cook that till we get that internal temperature to about 155 160 takes usually about an hour but as hot as it is today might just take 4 5 minutes but we're going to mix it some fruit wood in there throw a little Cherry in there and let her go well we been on about 55 minutes you want to get up to about 150° or so so let me get them off there you can see we got some nice color are pretty yeah so I'm going to treat these like I would if it was a side of ribs now when we get ready to wrap them and I think happy Hogs deserve some Cary gold happy butter to go with them so we'll get this in there but before we do that we're going to give it a little sprinkle of brown sugar cuz we want to get some sweetness going on anytime you buy a ham at Christmas it's got that sweetness going on to it and we'll put a little on top too so we're going to lay this right on the butter give it just a little Mash lay this in right there one more little deal of this does it matter which side goes on the butter uh I would turn it to flattest side you can see this side is sort of rolled so the flattest side would probably be the best just a little more sprinkling a rib rub if I can get it open and we're going to make us a little boat here wasn't no Breeze while ago but when you break out something like tin full or Saran Wrap I guarantee you they going to be some Breeze if I was in there in this fire I'd be wanting something to sort of cool me off a little let me see can I find it the mountains are blue they are and when we put this beer with it we're going to get a little this carbonation but it's going to help Mage is mad if y'all can hear him because he wants to be out here helping we need that carbonation in here but we need the caramelization that's going to come about by the beer the brown sugar don't pour directly on the meat just pour enough in there that we're going to get us a little steaming effect out of here all around it I'd say you might be using nearly a half a cup y'all seen Kent cook for a long time and I done this the way the other day get some of a guilo chili and I just like to break it up just a tad it's going to get down in there and it's going to give this just a little hint of some good Mexican flavor that we're going to get out of that s how I like you folks and I don't think you can ever have too much butter so we're just going to put some butter right here on top these there we go I'm liking it better all the time now now we just need to seal it up really good don't lose none of that juice out of here because we need it all so I'm going to put this back over there on the rough neck smoker add a little more wood to it cuz I need to increase that heat to about 300° we're going to let it cook for probably close to 45 minutes to an hour we need that internal temp to come up to about 2 five then we're going to pull it off and do a little more magic to it oh you know what's really good it's like unwrapping the present at Christmas do not throw this stuff away got in there a little ham juice a little beer a little butter a little brown sugar we're just going to put a little drizzling over here folks this is I think they call this aou but I call it wonderful I do now I let them get up to about 20:05 and then I basted them with a little barbecue sauce they probably went about I'd say 8 minutes just touch them with your finger when that barbecue sauce is a little tacky to you and ain't coming all off it'd be just right and I'm trying to pick one to get a bite before the Flies do so I'm going to take this bite right here don't you just love this little handle that's built in that muscle remember all them little striations just comes right out of there I'm going to do the happy pig Flying Pig dance oink oink oink oink this sauce is what's happening we should bottle this stuff up and sell it as a cural make sure you got to meat thermometer do not let these go past 205 before you go to doing this or you're going to dry that meat out some you want to keep all the juice in there you can that's why this steaming effect and this wonderful stuff that goes on top here you got to have it pay attention to your temperature on the smoker but pay more attention to when it's time to probe when it's time to unwrap when it's time to glaze unique Cuts pasture raised happy Hogs 15% off your first order a big thank you to Porter Road for their for their meats and the way that they raise Quality Meat I was a little hesitant when I seen something that said pork wings but I'm so glad I got to experiment it's like getting something new for the first time it's more enjoyable I think to cook because I don't know what the flavor is going to be and it was outstanding so be sure and check them folks out they are good people well had some really hot weather today and I had two participants that stayed with me the whole time and now I can't find either one of them Ma where you at buddy you're taking the place of the beig there you go beig would have loved this video as well there you go Lulu thank you duke is taking a nap he is but it is with great pride honor and privilege that I tip my hat to all the servicemen men and women and all the veterans who have kept that old flag of flying around there we appreciate you one and all we do rest of you get on in here I'm hot I'm going to give you some sweaty armpit hug God bless you each and every one and I'll see you down the pig wi Trail if you're happy and you know it flap your wings you like that yeah do I'm trying out this cut I've never even heard for four who knew pigs could fly this unique cut I've never heard of and then what was after that sorry for the interruptions folks but it is extremely hot out here today and the camera overheated so a little trick we do is we go in there in a barn and we stick it in the freezer or the ice box there for a little while let it cool off that's just a little cowboy cooking tip in the hot summer timeyou know what makes a great appetizer when it comes with its own handle who knew pigs could fly I'm trying out this unique cut I never have heard before in my life smoked Pig Wings it'll blow your mind we're going to cook something today you might not even have heard of pork Wings mhm well first of all we'd like to thank Porter Ro for sponsoring this video and you know you always hear about people they going to smoke some ribs on the barbecue they going to smoke some brisket on some barbecue pit they're going to do some pork butt let's change up the game let's be different and it comes with a handle all complete I have never heard of a pork wi in my life well I'm telling you you always used to hear this down there on ranches sometime they'll say that guy that young kid he ain't going to ride that Bron today he won't last no time be When Pigs Fly that he stays on that coat well folks today pigs are going to fly because we are going to cook us up some pork wings now when we're talking about Pig's Wings if it was wasn't too hot I'd get the snower up here and make him do a demonstration but he's shaded up it's 106° today most wings are right here right even on a chicken they be doing like this These Wings come from the fibula which is down here on the shank end of that ham down here uhhuh so we're getting these pieces here but where do you get a pork Wing these come from Porter Road now you might go to some high-end grocery store and you might be able to find these I could look all over within a 200 mile radius of here and they wouldn't know what I was talking about so when you log on to Porter Road there they got so much stuff that I'd never even heard of I mean I know the cut but I didn't know it come off a hog brisket off a hog yeah everything is pasture raised everything is cut by a great team of butchers they are all about quality they are but let's do something fun let's try out some of these new Cuts get you an order fill up your cart you're going to get a discount for that first time buy of 15% so you see on this side we're pretty clean this meat is and you can see the different muscle striations as we're going through here and this is going to really cook and when you take a bite of this and we get done I'll show you each one of them muscles is going to separate and come out right there to your mouth going to be oh so juicy let's get some of this silver skin and any excess fat that we know is not going to render down into this cook let's get it trimed off there I will tell you for sure it is 106° here right now and this works better if this meat is partially frozen you can trim this a little better it's not as easy as what you might think peeling a membrane off a rib but you just take your time these really to me need to be a slow cook or a steam cook that you can do on them you can braze them finish them off in the oven or put them in the oven and cook them so long finish them in a skillet but the best way I think think is a way we doing it today don't be throwing them trimming away these is great pup snacks they are talking about happy Hogs they got this song that all them Hogs be singing out there in that pass if you're happy and you know it flap your wings if you're happy and you know it flap your wings I don't think that's what they do no this is why we're talking about happy Hogs raised up there in Tennessee and Kentucky these out there pasture just roaming free getting to graze on whatever happy Hogs want to graze on but we need to get this seasoned and throw it in the smoker I'm going to be using our rib rub but you could use any of your favorite barbecue seasoning you want I just wouldn't be really heavy-handed with a whole lot of sugar in something just yet because if you put too much of that on there at the first it can burn when it's setting in that smoker so we going to season this side and we'll give it a little rubbing in we will but we better do that other side got the rough neck smoker over here we're going to Target that temperature around 270° started off with a little hardwood lump then we're going to add us little bit of cherry and a little bit of Oak in there to mix with it to where we can get us a good smoke bath going you know I really like to pair like a oak or mosquite with cherry or apple but hey mix you a fruit wood with whatever you got going on whether it be Oak whether it be mosquit something like that even a little dab of Hickory if you want to now this rough neck smoker has got a deflector shield in it that runs across here and we're laying dead center in the middle we are add us a little Cherrywood we're going to cook that till we get that internal temperature to about 155 160 takes usually about an hour but as hot as it is today might just take 4 5 minutes but we're going to mix it some fruit wood in there throw a little Cherry in there and let her go well we been on about 55 minutes you want to get up to about 150° or so so let me get them off there you can see we got some nice color are pretty yeah so I'm going to treat these like I would if it was a side of ribs now when we get ready to wrap them and I think happy Hogs deserve some Cary gold happy butter to go with them so we'll get this in there but before we do that we're going to give it a little sprinkle of brown sugar cuz we want to get some sweetness going on anytime you buy a ham at Christmas it's got that sweetness going on to it and we'll put a little on top too so we're going to lay this right on the butter give it just a little Mash lay this in right there one more little deal of this does it matter which side goes on the butter uh I would turn it to flattest side you can see this side is sort of rolled so the flattest side would probably be the best just a little more sprinkling a rib rub if I can get it open and we're going to make us a little boat here wasn't no Breeze while ago but when you break out something like tin full or Saran Wrap I guarantee you they going to be some Breeze if I was in there in this fire I'd be wanting something to sort of cool me off a little let me see can I find it the mountains are blue they are and when we put this beer with it we're going to get a little this carbonation but it's going to help Mage is mad if y'all can hear him because he wants to be out here helping we need that carbonation in here but we need the caramelization that's going to come about by the beer the brown sugar don't pour directly on the meat just pour enough in there that we're going to get us a little steaming effect out of here all around it I'd say you might be using nearly a half a cup y'all seen Kent cook for a long time and I done this the way the other day get some of a guilo chili and I just like to break it up just a tad it's going to get down in there and it's going to give this just a little hint of some good Mexican flavor that we're going to get out of that s how I like you folks and I don't think you can ever have too much butter so we're just going to put some butter right here on top these there we go I'm liking it better all the time now now we just need to seal it up really good don't lose none of that juice out of here because we need it all so I'm going to put this back over there on the rough neck smoker add a little more wood to it cuz I need to increase that heat to about 300° we're going to let it cook for probably close to 45 minutes to an hour we need that internal temp to come up to about 2 five then we're going to pull it off and do a little more magic to it oh you know what's really good it's like unwrapping the present at Christmas do not throw this stuff away got in there a little ham juice a little beer a little butter a little brown sugar we're just going to put a little drizzling over here folks this is I think they call this aou but I call it wonderful I do now I let them get up to about 20:05 and then I basted them with a little barbecue sauce they probably went about I'd say 8 minutes just touch them with your finger when that barbecue sauce is a little tacky to you and ain't coming all off it'd be just right and I'm trying to pick one to get a bite before the Flies do so I'm going to take this bite right here don't you just love this little handle that's built in that muscle remember all them little striations just comes right out of there I'm going to do the happy pig Flying Pig dance oink oink oink oink this sauce is what's happening we should bottle this stuff up and sell it as a cural make sure you got to meat thermometer do not let these go past 205 before you go to doing this or you're going to dry that meat out some you want to keep all the juice in there you can that's why this steaming effect and this wonderful stuff that goes on top here you got to have it pay attention to your temperature on the smoker but pay more attention to when it's time to probe when it's time to unwrap when it's time to glaze unique Cuts pasture raised happy Hogs 15% off your first order a big thank you to Porter Road for their for their meats and the way that they raise Quality Meat I was a little hesitant when I seen something that said pork wings but I'm so glad I got to experiment it's like getting something new for the first time it's more enjoyable I think to cook because I don't know what the flavor is going to be and it was outstanding so be sure and check them folks out they are good people well had some really hot weather today and I had two participants that stayed with me the whole time and now I can't find either one of them Ma where you at buddy you're taking the place of the beig there you go beig would have loved this video as well there you go Lulu thank you duke is taking a nap he is but it is with great pride honor and privilege that I tip my hat to all the servicemen men and women and all the veterans who have kept that old flag of flying around there we appreciate you one and all we do rest of you get on in here I'm hot I'm going to give you some sweaty armpit hug God bless you each and every one and I'll see you down the pig wi Trail if you're happy and you know it flap your wings you like that yeah do I'm trying out this cut I've never even heard for four who knew pigs could fly this unique cut I've never heard of and then what was after that sorry for the interruptions folks but it is extremely hot out here today and the camera overheated so a little trick we do is we go in there in a barn and we stick it in the freezer or the ice box there for a little while let it cool off that's just a little cowboy cooking tip in the hot summer time\n"