How to make Ham – easy recipe from scratch – perfect ham every time – How to make Ham at home

How to make Ham – easy recipe from scratch – perfect ham every time – How to make Ham at home

There are many brine methods to try and use. This method of brining using a meat injector and submerged will give and excellent result in a quick turnaround time.
Working on Michael Ruhlmann’s brining method which is very searchable and documented my Holiday season Ham brine is listed;
Now if you want a Ham that does not carry a cinnamon or star anise flavor – miss it out!
The flavor is up to you – the cure, salt, sugar, and water is the basic starting point.
I prefer to use pork loin – its shape makes for perfect sandwich ham.

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#Howtomakeham #Homemadeham #ham

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2 / 4 litres of water
Salt 170 g / 350 g
Sugar 120 g / 220 g
Cure Prague pink powder 20g / 40g
Cloves 4
Star anise 6
Crushed peppercorns 2 tbsp
Coriander seed 2 tbsp
Fennel seed 2 tbsp
Chili flakes 2 tbsp
Bay leaf 1 tsp
Oregano 1 tbsp
Cinnamon 2 sticks
Boil all

Inject 10% of the weight of meat
Cure 48 hrs – 2 days per kilo.

After removing the ham from the brine, rinse thoroughly or even let it stand covered in water. Pat dry the meat. Put in the fridge overnight to firm up a little and air dry. Boil, Cook, BBQ, smoke or roast.

To cook a ham that is injected and water-brined in the oven, you typically want to follow these temperature guidelines:

Oven Temperature: Preheat your oven to 325°F (163°C). This is the standard cooking temperature for a fully cooked ham.

Internal Temperature: The internal temperature of the ham should reach 140°F (60°C) for a fully cooked ham or 145°F (63°C) for a fresh ham. Use a meat thermometer to check the internal temperature at the thickest part of the ham

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[Music] hi guys what we’re going to talk about today is making your own harm now whether you want to make the cheese ham and cheese sandwich or anything else carbonara making your own ham is absolutely so simple and i am really not kidding it is so simple i didn’t realize how easy it was until i made my first ham from making my first ham i now make all my own ham so whether you want to make a a nice ham and cheese sandwich you know and you can cut the ham as thick or as thin as you like you’re in complete control of your own hand [Music] like i said it is so so simple so let’s show you how to make your own ham right okay guys i’m using pork loin about the kilo each um but it’s important at this stage that we actually weigh exactly how much our meat weighs now this will be for our brine that we are going to inject internally we do not want to put too much cure inside this meat so we need to weigh it and i’m using a digital scale now in a pan then i’m using four liters of water i’ll bring to the boil and then we’re going to add all our spice mixture our curing salt salt and sugar bring to the boil so it all dissolves and when it boils we’re going to turn it off and let it cool completely [Music] [Music] so once our brine has cooled completely we need to weigh out 10 of our weight of meat in brine so if it’s 100 grams 10 grams but we need to weigh out 10 of the weight of meat this is the brine that we are going to inject into our meat [Music] [Music] so okay with our brining needles then we do have a huge problem that we cannot suck the marinade out of our glass with the needle that we want to use to marinate the meat now the meat marinade needle we’re going to use has a lot of holes in now we cannot suck the marinade out of the glass so we use the needle with the large hole suck up the marinade and then change over the needles to inject our meat so it’s fairly straightforward and it’s easy so we need to change over to the needle with all the holes in just 12 holes in the needle and then we can inject our meat now the larger joints for me we use the needle with more holes in so it even disperses all the marinade inside the meat and then we need to inject our marinade in as many places as possible until we use all the marinade up and when you inject you will actually see the meat rise as the fluid is pumped into the meat now it’s a very easy process and keep swapping your needles to use all your brine up so we inject 10 of the meat weight in brine inside our meat [Music] so after using all our brine then we need to put our meat in a bag and then what we will do if you’ve got more than one piece of meat [Music] repeat the procedure and put in a bag and then we need to submerge our meat with the remaining brine now obviously there’s going to be about three liters of brine [Music] so the meat should be submerged okay now i use a ziploc type bag it just makes it easier [Music] i put the meat in and then put the remaining brine in over the top and seal it up now i do double bag my meat so i will put it in two bags to stop any leakage i do not want this to leak whilst it’s in the fridge [Music] so it’s all very straightforward inject your meat all over as many places as possible with the 10 percent of the meat weight in brine [Music] place in a bag pour over the rest of the brine because that is actually going to cure the outside of the meat now i double bag like i say and then we need to put in the fridge for 48 hours and during that time we need to turn it over [Music] once [Music] so after it’s been in the refrigerator the fridge for 48 hours take it out take it out the bag and we need to rinse it we need to rinse our meat get all the cure off all the salt all the bits of our brine so give it a good rinsing now the meat will be quite firm to feel or to touch um but that’s how it should be so we need to give it a good rinsing and then we want to submerge our meat in water this will draw out the salt from the outside just submerge it for about an hour and then we need to dry our meat pat it dry with some kitchen towel or a towel pat it dry put it on a rack and then we need to put it in the fridge the refrigerator overnight uncovered so the outside of the meat will firm up a little bit but it will be completely air dried in the refrigerator [Music] so once we’ve had our meat in the refrigerator overnight off about 12 hours it’s ready for cooking all we need to do now is decide how we want to cook this now you can boil it for boiled ham or you can roast it barbecue it smoke it entirely up to you i’m going to roast my ham i like cooked roast ham so in the oven i’m going to roast it 160 degrees until we get an internal temperature of 72 degrees and that will keep the meat very very moist soft and supple [Music] so it’s all very straightforward you just roast your meat when your meat’s cooked to how you like it take it out let it cool slice or dice now you might want diced ham for carbonara or something or slice your ham for sandwiches or any other way that you want to eat it but you’re in complete control of your ham so you can slice as thick or as thin as you like [Music] and that is basically handmade so simple now i use pork loin like i say because it’s perfect for sandwich ham or sliced ham it’s a good shape right guys if you like what we’re doing don’t forget like and subscribe [Music] and we’ll catch you next time [Music] just look at that guys perfect ham made at home for a fraction of the price you can buy it for absolutely fantastic that is real quality [Music] that is fantastic quality now if you like what we’re doing showing you how to make real food don’t forget like and subscribe and we’ll see you next time [Music] you