Pork Ham
A simple Bulgarian home-style ham from pork shoulder ā part diced, part minced, cured lightly and pressed in the ham maker.
š³ Cook: 120 min
Nutritionper 100 gāŗ
197
Calories
19g
Protein
1g
Carbs
13g
Fat
Ingredients
| 1 kg | pork shoulder |
| 24 g | salt |
| 8 g | powdered (icing) sugar |
| 150 ml | cold water |
| ā | garlic powder (optional) |
| ā | ground black pepper (optional) |
Instructions
- Cut about 800 g of the meat into small pieces and grind the remaining 200 g into mince.
- Combine the salt and sugar and dissolve them well in the water (warming it slightly helps); if you like, add a little garlic powder and ground black pepper.
- Mix the seasoned water into the mince and knead well, then combine with the diced meat.
- Mix everything thoroughly for about 10 minutes, then pack it into the ham maker.
- Leave it to rest for 24 hours.
- Cook it for 2 hours in an 80-85Ā°C water bath.
- Cool it in cold water, then refrigerate for at least 6-7 hours (longer is fine).
- Remove from the ham maker and serve.