Homemade ham from pork ham

8 servings
3 days

Real sausages will certainly say that there is no ham without nitrite salt. And that in general it is not ham, but a piece of boiled meat. I won't argue. For brine, I take 70g of regular salt. Those wishing to get a beautiful meat color can take 20 g of nitrite salt and 50 g of culinary.

How to make pork ham? Prepare the products according to the list. Pour a liter of water into the pan, add salt and all the seasonings. Bring to a boil, stir in the salt and leave the brine to cool. Then strain it through gauze.

Rinse the meat well. Collect the brine into a disposable syringe. Using a syringe, pour the meat ham on the inside with brine on all sides. The more the better.

Then put the meat in the remaining brine.

Crush the meat with a small load and refrigerate. So it should be three days.

During this time, it needs to be turned over a couple of times. When the meat is salted, wrap it in cling film and hold it together with twine.

Pour the water into the pan and put the meat roll there so that it is completely covered with water. Heat the water to 80 ° -85 ° degrees, maximum. Measure the water temperature with a kitchen thermometer. Cook the ham until the temperature inside the meat loaf is 77 ° degrees. For such an elongated piece as mine, cooking took about 2 hours. If you make the loaf more round, then 2. 5 hours.

When the right temperature is reached, drain the hot water and pour cold into the pan. Hold the ham in cold water for 5 minutes without removing the film. Remove the ham from the water and place in the refrigerator in the film until completely cooled for several hours.

To be fair, the result exceeded expectations. It turned out very tasty. It is very important that the temperature does not rise above the specified parameters, otherwise it turns out a dry piece of boiled meat, and not juicy ham!