and today I'm showing you how to cook a ham now this is a hickory smoked shank him and that's part of its shoulder right so they also call these picnic hams and they are a little more time-intensive to take care of here to get heated up in to cook it properly although the package does say they're fully cooked I don't really trust that and I just like to reheat it like that I think it becomes more tender and more flavorful with the things I put in there and that's just how my mama does it so that's how I do it so I back here I have a very large pop something that's gonna hold this huge piece of meat right big pot I have about half of it pulls water now typically what I would do is put the ham in the pot and then put the water in but I want to show you guys this to get things moving so I already have the water in there be careful if you're putting hand into the water because it'll splash everywhere right in here I have two bay leaves I have about a teaspoon of mustard seeds just pour them in your hand I have probably about 12 peppercorns two whole cloves and I even put one black tea bag in there now I have probably a quarter of a large onion and you could put garlic in there if you want as well just to season anything now this I'm gonna let go for a couple of hours just to heat through and just to be really flavorful also I use the stock that comes from this ham for other recipes throughout my week for all kinds of different soups and stews and for my sauces and putting in gravy whatever I need it for so it's very flavorful and you also want to keep that so I'm gonna use a fork to get this in here so I don't splash everywhere and gently gently put it in here okay so you want to make sure that this pot has enough liquid to cover the ham now if it doesn't or it boils away as you're cooking make sure to top it up again so I'm just going to cover this with my lid and I'm gonna bring this up to a boil then I'm gonna turn it back down to a just a really low simmer and I'm gonna let okay we're back this is I'm going for probably an hour and a half or so and we're just getting hungry and we're ready to eat this thing is already cooked through and we're gonna take it out I'm just gonna put it on a cutting board you can see what it's like make sure you get a really good hold of this because it's hotter than all that and you could make a big mess and hurt yourself with all that splashing water okay so this is what she's looking like she is steamy steamy scenes and I'm just gonna cut a small little piece off the end I know the end looks a little bit darker I even put tea in mind so it's a little darker the insides gonna be nice and pink so we're gonna cut off a little piece and eat some of that that's good my bike mommy yes tonight we're gonna make some kind of potato I don't know what yet but this this is a lot of leftovers too for soups and all kinds of extra meals here you go mmm green bean soup what makes a Mennonite soup this week mmm that's nice and this is a smoked ham a hickory smoked ham delicious so we're gonna show you this hammer first hmm that's what it looks like when it goes cut so it's all pink inside the brown is just because I put tea in there and I like the tea just because it's got more flavor than water so I put a teabag in sometimes just to flavor my water so now you have a couple of options you can serve it just like this you can serve it hot you can serve it cold or at this point you can put it in a nice roasting dish put some brown sugar on it you can roast it you know pineapples and maraschino cherries on it whatever you feel like but it's ready to go right now and it is mmm lovely what a nice texture it was just breaking apart falling apart look at this mmm so good I know that's how you cook a ham I am a shank part of the head delicious man anyhow I hope you check out other recipes I have for ham different kinds of ham now don't get real don't get um too scared about different kinds of ham because don't worry I have recipes for you for all different kinds of the way you get it ones that don't have the go on ones that have the bone the little small ones big ones whatever just look it up okay you're good to go follow me on twitter at cooking with companion with a capital e I hope you like the fanpage at facebook.com slash cooking with Kimberly my shows are on I food TV slash cuckoo Kimberly and youtube.com slash cooking with Kimberly and my site is cooking with Kimberly calm that's it you