Fast and delicious homemade pork ham
According to this recipe, home-made pork ham is cooked quite quickly, that is, a day. Usually, it takes a little more time to cook homemade ham, but there is a way to reduce time costs (with a very slight loss of quality, which, however, is almost not noticeable). The ham is smoked and cooked in color and taste. At the same time, it is prepared without stabilizers, chemical additives - only natural products and seasonings. I advise you to stock up on a kitchen thermometer, but if this is problematic, I will explain how to do without it. By the way, the kitchen timer will also not be superfluous.
- Preparation and preparation time: 3 hours
- Ham will be ready: after 24 hours
- Amount: about 900 g
Ingredients for Homemade Pork Ham
- 1, 2 kg of pork ham or brisket;
- 60 g of table salt;
- 1 liter of water;
- 10 g ground turmeric;
- 20 g of onion peel;
- 2 tsp caraway seeds;
- 2 hours coriander;
- 3 bay leaves.
The method of cooking fast and delicious homemade pork ham
Chilled pork, cut into pieces weighing about 500 g (it is so convenient to cook meat in a small pan). I made ham from low-fat brisket with skin, you can take a ham. It is important that there are layers of fat, it will be tastier with it. Even if you do not like fatty meat, you have to come to terms: fat in this case is a necessary component of success.
We put the meat in a small pan with thick walls. I cook in a deep roasting pan - it closes tightly, the water from it evaporates slowly, and the temperature inside is quite stable.
Pour common salt without additives. If there are no weights, then a tablespoon of meat weighing about a kilogram needs 4 tablespoons without a slide of large table salt.
Let's add the “smoked” color to pork with turmeric and onion peel - no “liquid haze” and other chemicals! Natural products give the meat a delicious golden brown hue of smoked meats.
To add flavor to the brine, add spices - cumin, coriander and bay leaf. Spices (except for parsley) are pre-fry in a dry frying pan until the first haze appears and roughly crushed in a mortar.
Next, pour about 1 liter of cold water into the pan, mix, leave for 3-4 hours at room temperature. During this time, the brine is slightly absorbed into the meat. Ideally, the ham is pricked with saline using a special syringe.
Then we put the pan on the stove, on a small fire, bring it to a temperature of 80-85 degrees Celsius. Nothing should boil! If there is no kitchen thermometer, then determining the desired heating is also not difficult. When white steam forms above the water and the first “bouillons” appear, we reduce the temperature to a minimum and cook the meat for 2.5 hours.
We periodically look in the pan, and if suddenly the water begins to boil, add a little bit of cold water.
Then remove the meat from the stove and leave in brine. When it cools down to room temperature, remove for a day in the refrigerator compartment on the lower shelf.
Ready homemade ham can be sprinkled with paprika, wrapped in parchment and stored for several days in the refrigerator.
Fast and delicious homemade pork ham is ready. Enjoy your meal! Cook delicious food at home!