Ham in a Ham Cooker
Description
It works for both holidays and everyday meals. Despite how complex this recipe is, ham made in a ham press is a favorite dish in our family. You can make the ham from turkey, chicken, or pork fillet. You can also mix the meats and add spices to taste. It's best to use curing salt (I'll explain its benefits later). And most importantly—a special device called a "ham press." Serve with herbs and sauce.
Instructions
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Step 1
1. Through trial and error, I found that ham turns out tastiest when made from a combination of, for example, 700 g turkey fillet and 300 g chicken. But to start, I suggest the classic version. It’s better to use nitrite salt—it doesn’t change the color of the meat and extends shelf life. Another secret: instead of water, you can add 100 ml of milk. I was given a ham press for my birthday, and it’s perhaps the best gift for a homemaker. I’ll explain how it works further on.
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Step 2
2. Cut the fillet into small cubes, add water (milk), salt, and spices.
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Step 3
3. Now we need to mix everything for 10 minutes using a food processor or a stand mixer with dough attachments. This will allow the spices to be evenly distributed throughout the meat.
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Step 4
4. I have a ham press — a simple device consisting of several parts. We put our "minced meat" into the meat container and pack it down firmly.
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Step 5
5. Fill with meat slightly below the indicated amount. It is better to press with the lid and adapter, as this will allow air to escape. Now close with the lid and refrigerate for 48 hours.
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Step 6
6. I always use curing salt, and I recommend that you do too. This recipe is intended specifically for use with curing salt. During the resting time for our ham, many processes take place, including compacting of the meat, shrinkage, and even distribution of spices and juices. Now we need to fill the pot to about 1 cm below the level of the thermometer on the ham cooker. Heat the water to 80 degrees and at that temperature simmer the ham for 2 hours. If you use regular salt and do not cold-rest the ham for 2 hours, then cook the ham not for 2 hours but for 3.5 hours.
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Step 7
7. The temperature difference between the very bottom and the surface is also very important. During cooking, you need to stir the water so that it is the same temperature throughout and evenly heated. I periodically inserted a thermometer into the drain container and checked the temperature. After the allotted cooking time, lower the ham mold into a pot of cold water. Cool the ham mold completely. To do this, I usually place it in ice water for about 30 minutes.
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Step 8
8. After cooling under cold water, I also leave the ham press in the refrigerator overnight. In the morning, we take out the ham press and remove the pressing disk.
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Step 9
9. What also impressed me was the yield of the finished product: 900 grams from one kilogram.
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Step 10
10. Serve at the table as slices, and put the rest back in the refrigerator. The ham keeps for 3–5 days in the refrigerator.