Hey, how you all doing? This is cooking with Dave, I'm Dave, I am the Worlds Greatest Chef, because it says so right here on my apron. Anyway, today I am cooking a ham. A ham from New Year’s Day, you can't eat it, I don’t like the ham, its about a regular smoked picnic ham. Its a little ham, you just slice if you're going to cook it. I cooked another from the New Year’s Day of course. There is a little ham, were going to fix it up, were going to do it the way my father used to do it and you wouldn’t believe the smell you're going to get when we cooked this ham in your kitchen, everybody will love you just because of the smell, and it’s so warm.

Were going to put some mustard on it, were going to put some brown sugar on it. Were going to put some cloves on it and cooked it in the oven in a bag, I cooked the ham in the bag to keep it moist and bit juicy and it is warmer. I'm telling you right now this ham are wonderful, compared to what? A spiral ham goes and ones you cook a spiral already steamed up and ready to go for it, your plate are expensive and you got free dollars on those things. So if you want to get yourself and ham, do it yourself and you make it better put them in the bag, you're going to love it let me show you now.

Okay, here we are at our ham. Just a little ham just to show what were doing to this ham I washed it all, its to a little moan head action and we cook this thing long enough just for the bone that meat pull away from that bone just a little bit and we’ll know its done. It couldn’t be too long and we want to dry that up. First, we got to get it ready to put enough and what we do to get that ready put in the oven. I'm kind of making some scours, just kind of scour it with a knife just make some slits in it like that. Little slits and we've done with both directions and so that we have some crosses in our ham like that, all right and were going to do that all over. We don’t want to cut too deep but just want to scar it, just so we have real lines, some place going to hold our seasoning for, its going to hold our mustard and our brown sugar. And it’s going to make this thing a wonderful. You wouldn’t believe it is wonderful.

All right, now ones we get it scarped were not prepared to be messy on this thing, okay. Because this is going to be a little messy, were going to put the mustard on it, just take some yellow mustard, if you would use any kind of mustard that you like, I just like some yellow mustard and I'm just going to squirt it all over this. And then I'm going to take my hands, don’t worry my hands are clean, you got to go, “Oh” I washed my hand all the time when I'm cooking. And I'm going to rub it all over the ham at every single part of it, I'm going to cover it with mustard and I want to if I can work that mustard down unto those lines that I just made, I've just scar it, and I just scar it real deep just to see this thin lines but I want the mustard to get down in those cracks or I can get it down in there you know what I'm saying.

All right, now we’ll take brown sugar dump it on there. And I'm going to do the same thing with the brown sugar I'm going to mix it, spread it all over my ham and I'm going to try if to get down to those lines that I just created. A brown sugar does on the side there or I can. All over it, all around it brown sugar with that mustard, the flavor it just going to get you man, just wonderful. Brown sugar, mustard, and mix it on until its all that you can prepare to be a little messy and all the things get a little messy sometimes you'll get over it, you all know what I'm saying.

All right, now you want to wash your hands and were going to put our cloves in it. all right, I came back with my cloves and I'm just going to start sticking my cloves everywhere I've see a cross point in those lines. If there is an X there and that means it deserves a clove. Cloves everywhere, the cloves going to give us some flavor, its wonderful. Those are a good ham with a cloves in it, take your cloves out of it before you carve it and serve it. I'm boy, who wants to a bite on this heart country clove. You all know what I'm talking about.

Okay, ones you put a much, you got your ham covered in cloves its pretty up to you how many you use, the more you use of course the more clove flavor you're going to get in your ham, so its up to you. Of course, the more you use, the more work it is and more you got to take off for your carving so, you know what I'm saying, its up to you. And remember the ham is pretty much fully cooked already, you bought a ham that’s smoked and ready to go, so all I want really to do is warm it up and get those flavors under here. If we want to get those flavors in there, you know, from the mustard and brown sugar and the cloves, and now, if you're having yourself a pineapple. Put your self a couple slices of pineapple on your hand, I don’t have any for some reasons.

But if I had buy—but I throw in some pineapple on my hand with little extra flavor is good and you all know what I'm saying. Now, were going to take a bag and just let them cooked through. The oven bag those are turkey size, I don’t have to use turkey besides the ham is fully. But this is what I have to work with, so what were going to do, take yourself a bag and insert your hand right inside of there and set it fat side down. If you see that they're the fat side, try to put a fat side down, right in the middle on your bag, right in the middle of your pan.

And then if you have the pineapple go ahead and take yourself a couple slices of pineapple, spill a little pineapple in the bag, it would be wonderful. Don’t forget to put a tablespoon of flour in your bag, keep your bag from busting. And just sealed it up, preheat your oven to 325-350 its up to you just to got to watch the ham, you want to over cooked and you don’t want it to be dry, you just want to make it warm through out and pretty much when you see the bone start to pull away a little bit, you know that your ham is done and you make sure its hot inside, we wouldn’t be that hungry, 60 degrees I think to those. Well its kind of us about I don’t know five or six slits in the top of the bag, allow it to vent, so I will bust. Tuck all your edges into your pan and make sure nothing hangs over, if the plastic hangs over of the pan, the oven will make it turn black. We don’t want that, it doesn’t really affect our cooking just makes the bag ugly. And try to pull it away from the handle, now you can like that we don’t want it riding on the handle.

But we want it to be you know what I'm saying, inside of our dish. All right, now I'm just going to slide down the oven, bam, all right, and there you go that is one good looking ham. All right, let me get Hopping John’s ready and let me show you how we plate this thing. Now, go in and take off a cloves off because we don’t want anybody eating cloves, you know. Before we carved it up, and you can see why I scared it, where it separates, when it cooks it, cloves are all up in there, makes it all look pretty. Oh, man that looks good and you have about it now. Oh, that’s ham, there is one, those are good, oh man this is good.

Maybe I do a hungry bear you know what I'm saying, oh, man it was excellent, all right. We got to get some Hopping John’s in, covered with this all. Take off a nice pieces of ham right there, it takes to it and we call that New Year’s night. Complete with some corn bread, you cannot beat it. Hopping John’s, collard greens and a ham let me tell you there is going to be the man. Oh, man this is going to be up. All right, so that’s our ham, and there goes our ham it was good, I'm telling you, I already eaten most of my ham off the plate here, I don’t know if I use mine all here is good, the flavors, the mustard, the brown sugar and the clove just all up in there. All of that arise upon there, I wish I had two pineapples slices like this stuck on there, in the middle of there just so, which I will do that. Throw some pineapple up on there and man, good as, you would not believe how good this ham because I'm telling go on and cook yourself one ham and I mean you're a—all right, you all have a great day thanks.