Fast and tasty homemade pork ham

Homemade pork ham in this recipe is cooked pretty 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 very little quality loss, which, however, is almost negligible). The ham turns out smoked and boiled and on color, and to 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 is also not superfluous.

Preparation and preparation time: 3 hours
The ham will be ready: in 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 onion peel;
2 tsp. cumin;
2 tsp. coriander;
3 bay leaves.

Cooking method of quick and tasty homemade pork ham

Chopped pork cut into pieces weighing about 500 g (so convenient to cook the meat in a small saucepan). 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 will have to accept: fat in this case is a necessary component of success.

Put the meat in a small pot with thick walls. I cook in a deep roasting pan - it is tightly closed, the water evaporates from it slowly, and the temperature inside is kept fairly stable.

Pour salt without additives. If there are no scales, then on a piece of meat weighing about a kilogram you need 4 tablespoons without a hill of large table salt.

“Smoked” color we add to pork with turmeric and onion peel - no “liquid haze” and other chemicals! Natural products will give the meat an appetizing golden-brown hue of smoked meats.

To add flavor to the brine, add spices - cumin, coriander and bay leaf. Spices (except Lavrushka) are pre-fried in a dry frying pan until the first smoke appears and roughly ground in a mortar.

Next, pour about 1 liter of cold water into a saucepan, stir, leave for 3-4 hours at room temperature. During this time, the pickle is slightly absorbed into the meat. Ideally, the ham is injected with a saline solution using a special syringe. Then put the pan on the stove, over a low fire bring to a temperature of 80-85 degrees Celsius. Nothing should boil! If there is no kitchen thermometer, then determining the required heating is also not difficult. When white steam forms above the water, and the first “bulbs” appear, reduce the temperature to a minimum and cook the meat for 2, 5 hours.

Periodically we look into the pan, and if suddenly the water starts to boil, we add a little cold water.

Then remove the meat from the stove and leave it in brine. When it cools to room temperature, we remove it for a day in the refrigerator compartment on the lower shelf.