How to Make Formed Ham, Home Production of Quality Meats and Sausage.

hey there guys welcome to the meat shop thanks for clicking on this video is part of a special video series inspired by you guys i've been asked before for a recipe or sausage book which i don't have so i thought i would share my favorite book with you which is home production of quality meats and sausage by stanley and adam marinsky it is my favorite book i think it's got great information in there for beginners and experts alike and to celebrate my favorite book i reached out to stanley marinsky and he gave me permission to do morinsky march so we're going to do a recipe out of this book every day of march and all the recipes and all the processes are right out of the book which will be in the link below that is a link to the book will be in the description down below so without any further ado let's get into marinski march hey there guys welcome to another day in marinski march where we're doing a recipe out of home production of quality meats and sausage every day in march and since it's quality meats i decided to do something that was a little different than the sausages we've been doing today we are going to do ham molded so in a mold not covered in mold off page 511 out of home production of quality meats and sausage there's no write up on it on this page but the book has a great section on hams and the different ways to make hams whole muscle hams emulsified hams molded hams and all this different methods and stuff so it's it's got multiple pages beforehand on hams and formed meat products so there's lots of cool stuff in there you can do if you don't have sausage equipment is the goal of this one here so this guy it's going to be a pork ham it's super simple recipe anybody can make it and it's a good one to start with because from here you can add layers like i make this and then i add a little bit of honey parsley and layers of lemon throughout and looks super beautiful when you pull it out of the mold but you are going to have to get yourself some sort of mold i got this guy off amazon for i think it was like under 20 bucks and you can make all sorts of cool little things in this guy like ham um and different different different molded meats you can make a head cheese in this guy if you wanted to but basically how he works i'll show you and if you don't want to buy this on amazon they're pretty easy you can make your own little thing at home so basically you need a food grade container something that's going to press down on it so in this guy it's a little spring-loaded unit so i'll fill this up with meat at one point put this on and that spring is going to put pressure on the meat in the chamber and we put a little cooking lid on and that's all going to get compacted down into here that's going to make it's going to be our mold so you got to find something similar to that to do this recipe here today so i got my mold here i got uh the recipe calls for just one kilogram 2.2 pounds of lean pork so i just got a pork loin that i chopped up here super nicely meat super cheap you can get pork loins on for sale they basically give them away sometimes and we're just going to add salt and cure right out of the recipe book which i mixed up over there so this recipe dead simple just salt and cure so i've weighed these spices up ahead of time the great part about the book is it gives it to you in grams per kilogram and teaspoons and tablespoons per pound but all we do mix this on here guys cut lean pork into three quarter inch or larger pieces make sure that there's no fat or connective tissue yeah that's something you want to do with this if you're making a ham you don't want to be using shanks and you don't want to be using the picnic that's got some extra connective tissue you want to be using like lean meat out of the butt lean meat out of the loin or ham leg okay we got the lean pork we've cut it up into three quarter chunks mix meat pieces with salt and cure pack meat tightly into a suitable container making a stack about four inches high place for three days in the refrigerator this is the curing process so easy enough just make sure that salt and cure covers every little bit of our pork and we're going to pack it into a container that's going to kind of bring some moisture out of the pork it's going to make its own little brine nice and mixed now i'm going to pack it into my container you could put it in a backpack bag for a couple days if you want to before packing it in you can put it in a stainless steel shaffer pan with some just five pound weight on top of it whatever you want to do but i'm going to pack it into this guy but first i'm going to spray mine with some cooking oil in the book here it says you can get some of these specific bags cooking bags that line it because when you do cook it that lean ham is going to kind of stick to the inside so i'm going to see if this pan will do it that's what i've done in the past seems not working too bad pack it in there nice and tight because you don't want any air puff you want to try and work the air out just kind of like your stuffing sausage get it good and worked in there and over time these pieces are going to bind back together to make it's going to be like a sliceable product in the end okay so i got it loaded into my little mold here guys so now i'm going to put my spring on top and see if i can compact it down it is quite full there we go that's a lot oh i missed the side i might have her too full put that spring to work there i get them all there we go got them all nice and sealed so that spring is going to put pressure on that pork and that's going to bring it all together and that salt in there is going to extract some protein so i'm just going to leave him in the fridge for three days and then we're going to cook him in a little water bath so next time you see them we'll be pulling them out to put them in the water bath all right guys so our little ham and the mold has been sitting in the cooler for a couple days i have some water just over here getting warmed up but what i'm gonna do is the ham basically kind of comes to this level here so i'm just going to get the water just a bit above it but not above the rim so that there's water getting into our ham otherwise it's going to dilute the salt and whatnot so i'm going to get it right up close to the rim but not above the rim so it's going into the ham so there's the mold the ham's about there so i'm going to put water to about here if that makes sense now in the book it says to cook at 90 degrees celsius which is just under a boil for 90 minutes but this little handy ham mold that i found on amazon has a spot for a thermometer so i can thread this thermometer in here and now i'm in the middle of the ham so that's pretty neat little feature on this guy i'll put him in the link down below but now i'm just gonna pop him into our pot of water with the thermometer inside with a thermometer inside and we will be good to monitor it till it hits uh 72 for a fully cooked temperature so 72 or 160. so let's go get him popped in the water oh okay so here we are again at the famous stockpot so i've got just the right amount of water in here so when i set this in it's it'll be tough to get you the very best angle but see how that's just under the ram i might be actually i'm probably going to add just a little bit to that to get it just a little higher but see it's not at the top and it's probably above the ham there but i'm going to add just a whisker more water get her pretty close to a boil and then when it hits 160 fahrenheit or 72 degrees celsius i'll pull it out of there all right guys so we've been boiling away for a little while here get my ham out of there and see what our temperature is so hope you're all fogged up but it says oh i fogged you guys up but it's cooked here it says it's just over 70 degrees so that's perfect uh yeah it worked out to be about an hour and a half so if you go by 90 minutes i'm sure you'll be fine 90 minutes in boiling water but the next step here is to just pop our ham mold into the cooler and cool it down till tomorrow then we'll peel it out of our mold all right so it's the next day our molded ham is cooled down so we'll peel her out of here and slice into it see how she looks she should be spring-loaded boing there we go oh it's cooked in a little bit there it goes and here's our little bit of liquid in there first look at the molded ham well that looks pretty cool let's see if we can get it out of there look at that oh that smells like ham you could have put a couple drops of liquid smoke in here if you wanted to simulate the smokehouse flavor but this is just a great one to get started on as a base layer to practice from here you can do all sorts of things you could put a little pepper a little garlic you could do lime and parsley and honey all sorts of stuff but this is the the foundation of a molded ham but let's cut into it here and see how the cross section looks all right guys cut off the end bit here nice and dense pork loin pieces wow look at that wow look at that guys we nailed it that's perfect that would go on a sandwich and it's made out of pork loin like you can get pork so so cheap for this you don't got to pay daily prices all you got to do is buy home production of quality meats and sausage and make it yourself looks so good let's have a bite oh man there's the bite just like storeham so good so easy i hope you guys liked it if you did give it a thumbs up and subscribe and i'm gonna make something out of home production quality meats and sausage every day this month super easy recipes wicked good book highly recommended thanks for watching guys take care

Channel: Duncan Henry

Views: 53,154

Keywords: formed ham, formed ham recipe, how to make formed ham, moulded ham, moulded ham recipe, how to make moulded ham, how formed ham is made, formed ham recipes, fomed ham, fomed ham recipes, duncan henry, dh custom sausage, home production of quality meats and sausage, Marianski, shaped ham, shaped ham mould, pork loin formed ham, formed leg ham, formed pork ham, smoked formed ham, cooked formed ham, how to make formed ham at home

Id: qYtGXW3u3DQ

Length: 10min 32sec (632 seconds)

Published: Sun Mar 13 2022