Packet Formed Ham easy to make at home

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

sodium nitrite

Sodium nitrite is essential for curing.

corn syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index.

Prepare two stainless steel ham tubes with a spring mechanism.

In a bowl, combine 1 kilo of minced meat and 1 kilo of cubed pork shoulder.

Cube the pork shoulder into small, random-sized pieces for better compression.

Mix the minced meat and cubed pork shoulder together in the bowl.

Add brown sugar, milk powder, salt, sodium erythrobate, and garlic powder to the meat mixture.

Thoroughly mix the ingredients into the meat until fully incorporated.

Oil the inside of the ham tubes to help the meat release after cooking.

Stuff the meat mixture into the ham tubes, pressing down to eliminate air pockets.

Seal the tubes with their lids and refrigerate overnight.

The next day, remove the tubes from the fridge and prepare to poach the ham in boiling water.

Bring a pot of water to a boil and place the ham tubes in the water.

Ensure the water level is high enough to cover the ham tubes to the appropriate level.

Poach the ham for about 1.5 to 2 hours, checking the internal temperature to reach 72-75°C (162-167°F).

Once cooked, remove the ham tubes from the water and let them cool down.

Refrigerate the ham to set properly after cooling down.

Open the ham tubes to reveal the formed ham and slice to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens