Homemade Ham in a Multicooker
Description
Perfect with meals and drinks. You can be completely confident in this ham, since you made it yourself. Few ingredients, yet you'll get an excellent result. No special equipment is required. If you don't have a shaping mesh, you can use a medical mesh elastic arm bandage. Curing salt must be added—it protects your preparation from spoilage during processing; without it, you'll end up with plain boiled meat. To keep the ham from losing too much liquid during cooking, I recommend cutting slightly frozen meat. Don't increase the amount of garlic, or it will be very pronounced. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Ingredients.
- 2
Step 2
Cut the pork into small pieces.
- 3
Step 3
Add two types of salt, finely chopped garlic and pepper, and mix.
- 4
Step 4
Cover with a lid, place in a dark place (at a temperature no higher than +20) for 24 hours.
- 5
Step 5
Mix the minced meat and divide it into 3–4 portions. Pound each portion and shape it into a compact log. Wrap in plastic wrap so water cannot get inside. Place each log in a molding net and tie the ends tightly. Put them in the multicooker bowl and cover completely with room-temperature water. Set to "Multi-Cook" mode at 80°C for 2.5 hours.
- 6
Step 6
Remove the cooked ham and immediately submerge it in cold water until cooled.
- 7
Step 7
Remove from the water. Pat dry and refrigerate the bars for 10 hours. Then slice and serve.
- 8
Step 8
Serve immediately or slightly chilled.