Thread: Uncooked ham

Hi,

A member asked me to share my recipe for uncooked ham... Nothing complicated here, just need to be patient.

English is not my mother's tongue so sorry if I don't use the right terms or write convoluted sentences ...

Buy a piece of pork, contrary to the one pictured which was my first try I advise to take one containing fat. If you choose one with the skin still on, you will need to put the skin side on top in the salting stage or else it will hinder the water flow out of the meat



Grab some salt (coarse or not, with the later you can add 10% sugar to kill the acidity but not mandatory) and apply generously on the meat (at least 1cm on all sides) then wrap it a piece of fabric and put it in the fridge. The salt will suck water out of the meat so I use some containers to make sure the meat doesn't linger in the water and that water doesn't spill in the fridge.

Important: 1 day salting per kilo not more

For larger pieces, requiring a few days salting I advise to check if the salt get soaked, if so remove the wetter part and add some fresh salt.



Salting finished, clean the meat with clear water (tap water is ok), you need to renew the water at least 2 times to remove the salt.



Dry the meat with paper towel, then apply some spice on the meat. Here I coated one with black pepper and the other one with black pepper and chilli...You can use any spices you like (Thyme etc)



Then wrap tightly the piece of meat in clean cotton fabric (do not use softener as the smell would transfer to the meat) and put it in the fridge for at least 1 month.



During the first week, unwrap the meat every 2 days then rub it with your hands and wrap it again (no need to change the fabric or add spice, if you don't spill it in the process) after the first week do it once a week.

After one month you get something like this



PS I wrote this thread from my mobile phone, I didn't manage to embed the pictures, Mods can fix this if you have time?

Edit : I posted the pics again from my computer