Homemade Pork Ham (Ham Press)
What could be tastier than homemade ham?! A ham press makes pork ham easy to make at home. The meat comes out tightly compacted, so you can slice it thin without it falling apart. Thanks to the spices and seasonings, the ham is wonderfully aromatic too. You can adjust the spice mix to your taste — use whichever ones you love best.
tasiyL
Recipe author
Homemade Pork Ham (Ham Press)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 42 %
16 g
Fats 55 %
21 g
Carbohydrates 3 %
1 g
253 kcal
GI:
100
/
0
/
0
- Rinse the pork well under running water, then pat it dry with paper towels. With a sharp knife, trim off the excess fat and remove any membrane. Cut the meat into small pieces. 2. Set about 1/3 of the meat aside and put the rest in a bowl. Over the bulk of the pork, sprinkle the salt, coriander, ginger, caraway, ground black pepper, allspice, and paprika. 3. Rub the spices into the pork by hand so every piece gets its share of seasoning and salt. Add a couple of sprigs of fresh rosemary, cover the bowl with plastic wrap, and refrigerate for one hour. 4. Meanwhile, while the meat marinates, run the reserved pork through a meat grinder. Peel the garlic and grind it together with the meat. Add this ground mixture to the bowl with the cubed meat and mix by hand. You can also use a stand mixer with dough hooks. 5. Line the ham press with a food-grade bag, then pack the meat into it. Tamp the pork down firmly, pressing it with a spoon against the bottom and walls of the press. Twist the bag tightly shut, close the lid of the press, and stretch the springs into place. 6. Put the ham press into a pot of cold water — the water should completely cover the container. Cook the ham for 2.5 hours. The water temperature should not exceed 185°F (85°C), meaning it should stay below a hard boil with no rolling bubbles. 7. When the time is up, transfer the press into a container of cold water for 5–7 minutes. Then chill the meat in the refrigerator for 8–10 hours (leave it overnight). 8. Remove the ham from the press and the bag. Slice it. The ham comes out firm and doesn't crumble. Enjoy!
- A ham press is simply a mold for making ham at home. It has no special powers — it's just a container that gives homemade ham its proper round shape, so you can replace it with whatever you have on hand.
- It's important to remember that the temperature the ham cooks at should not exceed 185°F (85°C). Stop cooking once the internal temperature of the meat loaf reaches 158–160°F (69–71°C). Otherwise the ham will simply overcook.
Caloric content of the products possible in the composition of the dish
- Fatty pork - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Wild boar leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Caraway - 333 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Fresh rosemary - 131 kcal/100g
- Ground coriander - 25 kcal/100g
- Allspice - 263 kcal/100g
- Ground ginger - 335 kcal/100g
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