How to cook juicy homemade pork ham: we share the perfect technology

Homemade ham is much better than a variety of store-bought sausages. The meat is ideal for sandwiches and salads. But if you're worried that the product will turn out dry, use the following technique.

The idea of making homemade pork ham is published on the page of the winner of the MasterChef 12 project Valeriia Matrokhina (valeria.matrokhina) on Instagram. You will need nitrite salt.

Ingredients

• pork –1.5 kg (loin, neck, shoulder)
• rock salt –15 g
• nitrite salt – 15 g
• dried garlic – 2 g
• allspice – 5 peas
• black peppercorns – 2 g
• bay leaves – 2 pcs
• cardamom – 2 g
• nutmeg – 2 g
• oregano – 3 g

Method of preparation:

1. Remove excess moisture from the meat with paper towels.

2. Add salt as follows: 20 g of salt for every 1 kg of meat. It is nitrate salt that gives the same aroma, taste, and pleasant pink color to the ham; you can also make it without it but the color will be gray, and not as appetizing.

3. In a mortar, grind salt, peppercorns, allspice, and bay leaf.

4. Add oregano, coriander, nutmeg, and dried garlic.

5. Wrap in cling film, and leave in the refrigerator at room temperature between 0-5 °C for 5 days.

6. After 5 days, remove the meat, and put it in a baking dish.

7. Put it in a cold oven, and preheat it to 70 degrees.

8. After an hour, increase the temperature to 80 degrees and bake for another 3.5 to 4 hours, depending on the size of the piece of meat, you can put a container of hot water on the bottom to maintain humidity.

9. After the temperature has been raised to 80 degrees, do not open the oven door for about 2 hours to keep the temperature constant.

10. While the meat is still hot, cover the dish with cling film and let it cool to room temperature.

11. Then put it in the refrigerator for a few more hours.