Formed/Pressed Ham

[cdavis]

Mcjagger man that turned out great . Congrats. I second the beautiful kitchen . Great job. I’m ready for a sandwich 🥪.

[Mcjagger]

Dave in AZ No sugar as Marianski’s recipe doest not call for it…my recipe is really just a combination of 3 different recipes…I figured I’d start out simple (the KISS principle) then adjust as needed…I differently think I it needs more salt and liquid smoke, maybe some sugar, but pretty good for a first attempt.

[mrobisr]

Mcjagger Outstanding, that is a terrific looking ham. How much ham spice did you add?

[Mcjagger]

mrobisr sadly, no ham spice…just salt, cure , cold phosphate and lquid smoke… started with simple spices but i know it needs more salt and liquid smoke in this first attempt at this recipe…maybe next attempt i will add ham spice like you suggested and some sugar…it tastes good just they it is but i know it could be so much better … used it on some homemade pizza today for the wife and she liked it, so maybe I shouldn’t mess with a good thing, but it’s only 1000 grams of pork loin, so not a lot of waste if I don’t like the results

[mrobisr]

Mcjagger Mcjagger The sugar will help with the pink red color and overall flavor too. As soon as it cools down enough that I can get out to my shop and make some meat products this is on my list to do and you have really motivated me to put it at the top of my list.

[Dave in AZ]

Mcjagger Hey, I showed your ham picture to my wife, and she was all, “THAT is the kind of ham the kids want on their sandwiches. They are tired of Canadian bacon, that looks like a softer texture, make some of that!”

So HECK YEAH, that ham looks great! And thanks to you, some kinda press is in my near future!

Please keep posting if you make any more attempts or tweak the flavors, I am 100% stealing your experience and knowledge for my kid’s lunches

[Mcjagger]

Dave in AZ thanks, I think next time I will try to incorporate some of the recipe that mrobisr suggested, which has added sugar, California ham spice and a tad more salt…don’t get me wrong, this first version was good but could be so much more better with a few additions, changes…so, let the games begin because this only requires 1000 grams of meat and very little effort !!!

[mrobisr]

Mcjagger said in Formed/Pressed Ham:

this first version was good but could be so much more better with a few additions,

And that is why home processed is the best, that custom taste according to your family.

[hankus46]

Dave in AZ thanks for this information
I’m currently making pressed ham to the following recipe
10 kilo 1.5 - 2” ham chunks
2.5% salt
1.25% sugar
0.025 % cure1
0.03% phosphate
10% emulsified ham 2mm grind
10% ice H2O

Tumbled in 20 liter planetary mixer 30+ minutes until sticky

Into bags and into ham press. Into cool room overnight. Next day in sous vide 70C for two hours.
Called in cold water into cool room next day removed from press and into vacuum bags

Results are always very good.
My question is can I vacuum tumble using the same recipe and how long. I’ve done loin and bacon with good results

Thanks in advance.

[Dave in AZ]

hankus46
Thx:) However, it sounds like you’re more experienced than me probably! I’ve just done small 1kg ones.
But I dont see any reason you can’t vacuum tumble at all. Not sure about replacing the mixing… tumbling is usually intended to spread injection liquid around inside large hams or bacon. Mixing on other hand is intended to extract protein, which is really what you want for formed hams. The meat chunks are small enough to cure from outside pretty quick. But I’m sure tumbling also extracts protein, just not sure it actually adds anything to formed ham.

Love to hear how it goes!