How to make homemade ham? It's easy! Ingredients: Pork shoulder - 1 kg Nutmeg - 1/2 pc. Pink pepper - 1 tbsp. Garlic powder - 1.5 tsp. Salt - see description As always, for your convenience, you will find the full text description of the recipe in the information block under the video by clicking on the word more. So, let's get started. Cut the frozen pork shoulder into pieces approximately the size of a finger phalanx. During the work, the meat heats up from the warmth of your hands, so it must be frozen again until the pieces harden on the outside, but remain quite plastic on the inside. Transfer the meat to a bag and put it in the freezer for 30-40 minutes. Add salt to the frozen meat and knead. You can add ice water, but no more than 100 ml per 1 kg of minced meat. Add water gradually. If you feel that the meat has stopped absorbing liquid, do not add more. I did not use water at all. Mix the mince intensively so that it does not have time to heat up above 8-10 degrees Celsius. But if this has happened, and your hands have stopped freezing, it is better to stop and put the meat back in the freezer for a short time. Why should the meat be very cold? This technique helps to avoid broth swelling during heat treatment of ham. Broth swelling is when the meat juice collects around the finished product and gels when cooled. It is important for us that all the meat juice remains inside the product. The mince is ready when white threads appear. The meat becomes viscous, sticky, the pieces stick together. Transfer the meat to a container, cover with a lid and put it in the refrigerator for salting for 24-48 hours. Impatient people can skip this step, but ham from aged mince is much tastier. The allotted time has passed. Transfer the mince to a bowl, add garlic, nutmeg and pink pepper. Mix. Now the temperature of the mince is no longer important. Transfer it to cling film. Form a sausage. If the film is not wide, twist it diagonally first in one direction, then in the other. Tips should form on both sides. Twist and fix one end. Now compact the loaf, moving the meat from the free edge to the tied one. Twist. Fix the other end. Tie the loaf in several places with culinary thread or twine. Next is the stage of warming the loaves for their subsequent uniform heating. The next stage is the stage of temperature treatment. This can be boiling or baking. Let's look at all the options. FIRST: if you have a thermometer. A) For boiling, send the ham to a pan with water heated to 80-85 degrees Celsius. Not a single degree higher! Control the temperature. If necessary, increase the heat or, conversely, add cold water. I try to stick to 80 degrees Celsius. Cook until the temperature inside the loaf reaches 72 degrees Celsius. Take intermediate measurements. B) To bake, keep the ham in the oven for 30-40 minutes at a temperature of 60-65 degrees Celsius. Then increase the oven heat to 80-85 degrees Celsius, pour boiling water into a heat-resistant container and place it on the bottom of the oven. Cook until the temperature inside the loaf reaches 72C OPTION TWO: if you do not have a thermometer A) Cook a loaf with a diameter of 8 cm at minimum boiling for 40-50 minutes. No bubbling, no obvious bubbles: the surface of the water in the dish should only shudder slightly. B) Or bake in the oven at a temperature of 140 degrees Celsius for 2.5 hours. Place a heat-resistant container with boiling water on the bottom of the oven. Do not look into the oven to avoid lowering the temperature. Do not remove the film. PVC food film is suitable for such temperatures. A roll prepared using the low-temperature method will lose almost no weight. Add 17-20 g of salt per kilogram of minced meat. A roll prepared without a thermometer is guaranteed to lose weight. Therefore, add less salt: 13-15 g per kilogram of minced meat. One level teaspoon contains 7 g of salt. Based on your desire or capabilities, use only table salt or equal parts (50:50) of table salt and nitrite salt. Nitrite salt preserves the color of the meat in the finished product, adds a ham flavor and extends the shelf life. You can buy it in online stores. Remove the film from the finished ham, wrap it in foil and put it in the refrigerator to mature for 4-8 hours. The video was filmed using materials from the site https://www.emkolbaski.ru/ Cook with pleasure! Your Brusnikina