Homemade pork belly ham

Step-by-step preparation

Cooking time: 3 day

1. STEP 1

   

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

2. STEP 2

   

   Rinse the meat well. Draw the brine into a disposable syringe. Using a syringe, prick the inside of the meat ham with brine on all sides. The bigger, the better.

3. STEP 3

   

   Then place the meat in the remaining brine.

4. STEP 4

   

   Press the meat down with a small weight and put it in the refrigerator. It should remain like this for three days.

5. STEP 5

   

   During this time, you need to turn it over a couple of times. When the meat is salted, wrap it in cling film and secure with twine.

6. STEP 6

   

   Pour water into the pan and place the meatloaf there so that it is completely covered with water. Heat the water to 80°-85° degrees, no more. Use a kitchen thermometer to measure the temperature of the water. Cook the ham until the inside temperature of the loaf reaches 77° degrees. For a long piece like mine, cooking took about 2 hours. If you make the loaf more round, then 2.5 hours.

7. STEP 7

   

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

8. STEP 8

   

   To be honest, the result exceeded expectations. It turned out very tasty. It is very important that the temperature does not rise above the specified parameters, otherwise you will end up with a dry piece of boiled meat, and not a juicy ham!

Comments on the recipe

jakalka

09.10.2023

4.8

Homemade ham is unbeatable! I know a recipe for chicken ham, it might come in handy.

Eleno4ka

09.10.2023

5

I decided to make homemade pork ham. I usually bake homemade meat delicacies in the oven, but it’s not always convenient (especially in the summer heat), so the recipe interested me. To get the most “ham” aroma and color, I replaced some of the table salt with nitrite salt (according to the author’s advice, 50 grams of table salt and 20 grams of nitrite salt). I boiled the brine, cooled it, strained it, used a syringe to prick the pork fillet with it, and put the pan with the brine and meat in the refrigerator for three days. After this time, I wrapped the meat in cling film, tied it with a cord and boiled it in a slow cooker for 2 hours in the “stew” mode. I tried to control the temperature; when it rose above 85 degrees, I added cool water to the multicooker bowl. Still, I managed to “miss” a couple of times. Nevertheless, the result was excellent! The ham turned out very tasty, aromatic, and sliced ​​perfectly. The proportions of salt were chosen by the author perfectly!!!! I will be happy to cook this ham in the future. Many thanks to the author for the recipe!

Julia Shleigel

09.10.2023

4.9

Tell me how to maintain this temperature during cooking?

Katerina

09.10.2023

4.9

How deftly you bandage the ham, no matter how much I watched I didn’t understand anything. It’s a pity that this process was filmed in an accelerated manner. You do it very neatly and beautifully. The recipe itself is very good and apparently the ham is delicious. Thank you for everything!

Lyudmila

09.10.2023

4.9

Good afternoon. But I also didn’t understand how to maintain the temperature at 80-85 degrees! Warm up periodically?