How to make ITALIAN HAM at home from scratch
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- Опубліковано 8 вер 2024
- Today we prepare another famous salami of the Italian tradition: the ITALIAN HAM.
Here you can find the playlist with all my home-made SALAMI:
• PANCETTA the Italian b...
If you try to make HAM or if you want to give some useful advice or simply share your experience, leave your comment ; )
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I solved the problem by soaking the cooked ham in a lot of fresh water overnight, it's perfect now and we like the flavour of the marinade. I cooked it in elastic net in sous vide for 3 hours at 70c it looks very professional :) nice firm texture.
Ok perfect 👍😀😋
I love that he's so honest!
Thanks 😊
Love this Channel!Much Love from West Philadelphia, USA!
Thanks 😊 please share the videos in Philadelphia 😉
Hi I watch few of your video I like it and you do very good job😊😉
Thanks ☺️
I love the way you teach .thank you
Thanks 😊
Would be great if u can share with us how long we can preserve each of these recipes. Just to have an idea.
In the fridge 1 week but if you vacuum it 2 weeks or more
Good work!
Thanks 😊👍
I wonder if a slow cooker would work in place of an oven. These are very popular devices in America to cook at a low and slow temperature. I don't know what temperature they reach, but I suspect it's around 75 celcius on low heat setting. I might try this and report. You make wonderful videos. I now have a hanging loin and a curing leg in my refrigerator, along with two cheeses! You are an inspiring chef my friend!
🤭 Thanks. If you use the the slow cooker, let us know the result. And please share the videos with your friends 😉 thanks again 😀
@@Spectacular-cuoredicioccolato I will
Thanks 😊👍
I have never baked with plastic film, is it wise and what did Italians do before plastic wrap? Good demonstration.
Thanks 😊 in the factory they use special baking pots 😉
Margaret, at that low of temperature it won't melt, but you could probably use an oven bag if you wanted to.
Good idea 👍
I can't cook something for 7 hours or even 5, I don't have the patience. Also, thumbs up for using the metric system.
😂 ok. This is why I have done it during the night 😉
Hi, and thanks as always.
If we are about to make this with beef which part of the veal you recommend?
veal round
Is it possible to use aluminum foil instead of clear wrap? Love your vlog.
Hello from Thailand
No better clear wrap 😉👍🏼
Before rapping the ham i would have expected you had seasoned the ham . I am trying this ham today and i will measure the temperature.inside after five hours as you suggested.
If you like you can add some more spicy 😉
@@Spectacular-cuoredicioccolato I made it today. I followed your recipe until the cooking of the ham. After the washing i did put a little white pepper on it and some mustard. Then I rapped it with some rosemary in cling film like you did. But I cooked it in the water for 7 hours in 70 to 75 degrees water. Like yours it was too dry but the taste was fantastic. Next time i will cook it at a lower temperature . But the recipe on itself is very good and I will use it again the next time.
👍🏼 spectacular 🤩😋
Many many thanks for your channel.
One of your viewers commented on using maybe Turkey breast for this recipe. If possible will the ingredients and instructions be the same?
Also do you think using lamb leg with the same instructions result in something good?
Good luck
I never tried but I think it’s possible with turkey but not for the lamb .
For the lamb check the violino prosciutto 😉
Thanks for your prompt reply as always.
There is a cured meat in Italy buy the name of prosciutto cotto d' agnello ... which i guess could be a nice replacement for culatello. Could you guide us on that please?
Yours
Hello
Would you please let me know how long we should keep the ham in the water to get rid of the excess salt?
Yours
Follow the video 😉
I just made it today! Came out delicious! Thank you for the recipe!!! I have a question: do you think making a piece of beef the same way is worth of trying?
Yes 👍🏼 we have something similar in Italy made with the veal
cuoredicioccolato great! Thank you so much!👍
Let us know when you try 😉
cuoredicioccolato omg! I’ve tried to make some turkey breast the same way. Used slightly different spices. It came out delicious! Thank you again for your wonderful recipe!!!!👏😊😊😊
Thanks for sharing your experience 👍🏼 I should try with the turkey breast too 🤪
What cut of meat did you use? Love your channel!!!
Here in Thailand they call it ham meat, usually is take from the legs
how long will the ham last in the fridge
2 weeks or 1 month
Un vero e proprio "peccato di gola" o di palato! Anche se asciutto a me pare delizioso, bravissimo Andrea! Ho una domanda su questa ricetta, si potrebbe sostituire la carta da forno al posto della plastica...io evito di usare sia la carta di alluminio che la plastica, per il resto cinque o sei ore, dipende dal peso del cosciotto...complimenti e grazie per l'invio!
Sì potresti per evitare il contatto con la plastica, mettere prima la carta da forno e poi la plastica. Senza la plastica ho paura che venga ancora più asciutto 😉
@@Spectacular-cuoredicioccolato Va' bene, grazie del consiglio :)
Facci sapere come viene e cosa hai deciso di usare 😉
@@Spectacular-cuoredicioccolato Salve Andrea cuoredicioccolato, non manchero' di farti sapere, ho gia' in mente alcune piccole modifiche che penso piaceranno anche a voi, io personalmente sono vegetariana, ma alcuni cibi li preparo comunque per il mio compagno, questa e' decisamente una ricetta che lui gradirebbe molto, abbiamo guardato insieme il tuo video e ho avuto modo di osservarlo andare in giuggiole, pertanto appena avro' del tempo a disposizione vedro' di attivarmi in tal senso.
Io sono una erbologa e di conseguenza vegetariana, ma fa' lo stesso, riesco a comprendere e perdonare certi
"peccati di gola."
😉🤭😋
How long to leave in the water after taking the spices ? Thanks Andrea !
5 hours at room temperature 😉
Having no owen that cooks at 75 degrees, do you think I could poach the ham, wrapped in its plastic sheet, in some broth during 7 hours ?
You can try, but 5 hours will be enough. Let us know if you try 😉
Could I vacuum pack the ham and cook it sous vide? I think that’d work.
Yes 👍 good idea 😉
It's common in italy to brine for 3 to 5 days. Could this be done for your case? If yes what would be the effects as it lasts longer?
Thanks
Also this one can last longer but the problem is that when you start after it will dry because it is without skin
@@Spectacular-cuoredicioccolato many thanks. That makes sense.
👍🏼
Can you show us how to make a proper pizza sauce? Or if you have a video, please reply with the link
I hope that this one it will be ok
ua-cam.com/video/-lgH8d-iD-s/v-deo.html
Hi,
If you make 2kgr of meet you double the ingredients as well?
Thank you?!!
And how about the time you live it for 10 hours outside the fridge, 48 hours in the fridge and 16 hours cooking?
Yes double the ingredients but for the time keep the original one from the video 😉
@@Spectacular-cuoredicioccolato Hi, I made it it was delicious thank you from Rodi Greece!!!
Spectacular 🤩 I like Greece 😎
When are you going to make my favorite?...... Bresaola please.
It's in the list 😉
Hi, it came out very, very salty. How long for did you wash it in fresh water? In the clip it was less than a minute.
Maybe 5 or 10 minutes, the of the recording
Sous vide would be best I think? A totally accurate and consistent temperature
I know 😉 maybe in the future I will buy one
I found this recipie a few days ago, and also taught about sous vide, and i tried it. Fantastic. I kept it at 73-74 c, and it is perfect. Realy tasty, and the brine in rhe bag made a realy tasty stock for a vegetable soup. I use the ham on breat, with onion and garlic in omelets, realy good food. Thanks for your inspiration.
Spectacular 🤩 how many hours with the sous vide ?
7 hours. I have tried other variations earlier, more traditional Norwegian style, only with clove, black pepper and 3% salt. I rub the meat with the salt and ground spices, vacum it, and store it in the fridge for 4 days. Sous vide 73 c for 5-6 hours. Wery good. I have tried the neck and tenderloin, both very good, this time i used shoulder.
Thanks for sharing your recipe and all information 👍🏼 I will try for sure in the future
You sounded like the pope blessing the meat😂
😂
SARAP NAMAN DIKIT KAY0 SA BAHAY K0 DINIKITAN NA KITA G0D BLESS U...
If we make 3 kgrs of meat, how long we put it in the fridge ?
The double of time 😉
@@Spectacular-cuoredicioccolato thanks
Let us know 😉
@@Spectacular-cuoredicioccolato very very good !!!!!
Little salty because 2 1/2 days in the fridge, but very tasty, 7 hours in the oven 70 degrees. It needs 1 1/2 day in the fridge
Thanks a lot ☺️☺️
Spectacular 🤩
No sugar in the brine?
No for this recipe 😉
Bravissssssimo Andrea! I’m addicted to your channel ...but I’ll admit I prefer booze than food. 🤦♂️
Take care. Ti voglio bene.
🤣 thanks 👍 ciao
👌👍
😀😉
I'm watching this awesome video and I get an ad for fucking Spam! Really? They honestly think I'm going to buy that shit?
😩 sorry
@@Spectacular-cuoredicioccolato lol Its ok not your fault. Funny i get an ad for Processed meat in a can when watching how to make the good stuff
😂👍🏼
Ok, I'm almost completely ignorant when it comes to making advanced dishes but isn't it bad to have the plastic film on the oven?
For that temperature it’s ok 😉
@@Spectacular-cuoredicioccolato good to know. I guess I'm gonna try it this weekend. Thank you.
👍🏼
Your technique seems good -- but your oven got too hot. This caused the ham to dry out. Might I suggest "sous vide" the ham in a temperature control bath for the 7+ hours? In a vacuum seal -- the ham will not loose taste or dry out.
Thanks 👍 for the idea
If you actually had listened to the video ALL THE WAY through. He explained EXACTLY what happened.
wait r u supposed to steam the meat while wrapped in plastic?
Different technique 😉
make leg ham
Prosciutto?
@@Spectacular-cuoredicioccolato yes
Nice video but I don't think the ham deserved and arm twirl during the taste test. The ham just did not look right.
🤩 but the taste was very nice 😋😉
Because he doesn’t use nitrates lmao this is way healthier and tastier just not pretty
I lived in Italy.. And there are hams that look that way.. and yes... they also do NOT use nitrates like we do in the US. And it colors that way becauae of the way it is cooked. Meats take on a different color depending on how they are cooked. Beef will also have a gray moddle when cooked this way