How to Make Formed Ham at Home. Cheap and Easy. Recipe Included.
Вставка
- Опубліковано 25 вер 2024
- If you'd like the press from the video here is the Amazon link:
amzn.to/3M2GDmT
Thanks for watching guys. These formed hams are a really great and easy thing to make. You can make them for dirt cheap and they are way healthier than anything you will get at the deli.
I used to work in a butcher shop/ deli when I was a teenager...in the 1980s....so I found this wonderful! So many people seem paranoid of eating meat nowadays, but it's the fault of the mass produced meat products where qualiy control has gone right out the window. The best meat is produced on smaller scale farms where quality is the main priority. Thanks for posting this!
That extra bit of jelly, or aspic that was left in the tin after the ham was turned out when my nan had cooked one, was always a treat for her brother my great uncle and me. We would spread it on crusty homemade bread. It always tasted best when we were sat in front of the coal fire, close enough to feel your cheeks turning red and with a China mug of sweet scalding tea.
Reminds me of our childhood when on the odd occasion as a treat we had a roast beef, there was always a fight for the dripping the next day on hot toast. Modern meat from the supermarket just doesn't seem to produce the same dripping as all those years ago
Simple recipe but no cure or preservative. Used within 5 days. Fabulous!
Duncan,, i found that using the bags made for the press are super helpful when ya need to remove the ham from the form . I also use 4gm of smoke powder ( per kg) instead of the liquid smoke,, as you said in a previous video the liquid can give an off bitter taste but he powder gives a nice subtle smoke flavor,, keep the great videos coming !!!!!!
Personally, I would rather use oil than a plastic bag, as I think it is unnecessary plastic waste. If the oil allows it to release, then I would rather use that. I have to agree with the smoke powder though, I bought some a little while ago and love it. I find it gives off a less bitter aftertaste than the liquid smoke.
I use to use plastic but I am having a hard time finding it in my country lately. Non stick coating works though.
A sheet of plastic wrap formed into the container works if you can’t find bags ..
I made years ago the best salami you ever tasted , than our garage burned down & I had to quit . getting rebuild & I can start soon again , I made the best Salami you ever tried . Hans
.
What do you mean sir you use bags did you mean you use plastic to hold the meat or container of it to form it
I was thinking of getting one of those deli meat presses but I like how the ham turned out in the loaf pan better. Thanks for the video.
Oh DUncan you just took me back to a child again. I remember my grandma making these to use up the offcuts from a fresh pig she used to get. They were delicious and looked exacltly like yours. Thank you so much for that and I really enjoyed it. She used the same spices as you did but used Salt petre for the cure.
Dang, I so very much enjoy this channel, cant say it enough! I have learned so darn much from Mr, Henry! I have been doing "this stuff" for about 25 years and I still learn every single day. In no small part due to Mr Henry AND Mr. Marinsky (sp). Wonderful! I want to thank you directly!
Was hoping that you would do more formed ham videos, Great video as always Thank you for sharing.
Love the video! I've been wanting to start making my own sandwich meat, but it's intimidating! You really broke it down into easy steps and your upbeat presentation leaves me feeling like I might actually be able to be successful! Thank you!
GREAT VIDEO! Practical...well presented...extremely interesting. I never even thought of making my own ham, but this changes that. Many thanks!
I’m made sausage, summer sausage, and bacon. But never considered making this ham until I saw your video. Thanks for instruction on my next food project.
This reminded me so much of watching my nan making hams and brawn. God I miss her so much, not just cooking and baking her and my mum would make, but the stories they would tell as they made delicious things.Both had slightly different recipes, but they were both awesome cooks
Making this again today, last batch was gone before the sun set the day it was cooked. changing recipe pretty substantially though. This time I am NOT going to rush it like i did last time though. 3 full days to cure this time. came out just fine last time and was delicious. But, I prefer to do it "right" this time. i pushed it last time mostly because it is pretty much muscle meat and not anything ground at all. consistent color throughout meat after cooked. But again, this time will be a great "test" to see the difference. already made the whole thing and it is pressed like heck in the hydraulic press 1st, then weighted and in the fridge!
Thank you for that tip about the scale. I have 3 household scales, all of which bragged about their accuracy and range, and none of them will even measure a gram, let alone half a gram. Never thought of ignoring the tare button and just adding to the weight of the dish. Brilliant. A better mouse trap. Absolutely head slapping --- once you think of it.
Buy an ammunition reloading scale- measures to the tenth of a grain (7,000 grains per pound) so it will do tenth of a gram as well very accurately.
I'll look it up, but I'm in Canada, and we can't even buy a gel capsule filling machine to make our own turmeric capsules. It's too dangerous according to our federal government. I don't know any hunters under 70 anymore, and I doubt they ever packed their own ammo. But thanks for the advice.@@captainnibby
Awesome video. I enjoy these formed deli meat videos.
We use cooked ham, 1/4" diced, mixed with equal weight of raw ground pork which also has cure, salt and sugar added. We pack it in jars and pressure can. We use it for ham sandwiches on sundays when a crowd is around. ( maybe you remember the background noise the Sunday you returned my call about that nice sausage press? Thanks again, I'll send pictures)
Awesome video. Ham press has been on my list for a while. I got my sausage book on the mail. Thanks again Duncan.
How long it takes in the oven please i dont know for hiw long thank you
Haha! Yes! I now know what a toonie is! Thanks! Makes sense. I would like to see Canada one day. Great vid! You're helping a lot more of us than you know with the insight and info!
Ham cans are a great deli meat maker. Ham, turkey, pork. Same process for all and totally customizable on spice blends.
I got the spring loaded press after a previous video and I love it. Amazing what you can do with some on-sale loin.... and the commercial stuff is as you say, "crap" compared to anything you make here. Thank you! For my last I did a formed ham with garlic and lots of fresh rosemary. I love the unit.
One question.... my history has been more fermented, dry cured. Once complete. How long is the fridge life of one of these formed meats?
@Duncan Henry - great work!
Those look really good. Nice job! Did you notice any difference in taste between the two different cooking methods? Also, how much liquid smoke would you suggest per kilogram?
YT'er "Eckkehard, the German Butcher" uses the kidney plate on his grinder to coarse chop the meat when he's canning multiple jars to save time.
A binder i use is defatted soy flour (46.6% protein) from the grocery store. Not as high as commercial binders (typically high 50's to high 60's) but works surprisingly well.
To calculate the percentage of protein in any flour find the "per serving" protein number on the packaging, multiple (×) that number by 100. Then divide that result by 30, the rsulting answer is the protein percentage for THAT particular brand/type of flour.
Equation looks like this......
14 × 100, 1,400 ÷ 30 = 46.6% protein.
Great video Duncan, something I can see myself giving a go soon. I think I'd use some plastic wrap on the pressed ham, however, and forgo the extra aluminum in my diet.
Were did you hide the recipe? I looked in the show notes/description box.
No meat glue! appreciate your work. love it.
Remarkable. I came here because I saw the Amazon item and was just about to buy it. Then I saw your pan method and was totally impressed. I can always find cheaper pork cuts so want to try this out. Can I ask your opinion about using Pork Belly in this recipe and pros/cons? I can mix it but will it be too fatty? Thanks
Got a couple of those meat presses and made the ham. Delicious! I may need to attempt some of your sausages, never done that before. 😁Keep making your great videos.
Great video fella 👍
What would happen if you use the cure accelerator and left it for over 1 night?
Would it have a detrimental affect in any way?
Def learnt something new today watching this vid, must give it a go ASAP
Just wanted to say thank you from a fellow Canuck for this video. Been making my own chicken lunch meat and am excited to try making my own ham lunch meat now.
Well I started making this yesterday almost immediately after watching this video. I ended up just using a whole untrimmed pork loin. I did trim each portion ( I divided it into 1/3 equal parts) i trimmed each third with 3 different levels of fat remaining. I did all of the knife work myself 1/3 of it at 3/4" cubes, 1/3 of it at 1/2" cubes and the final third at 1/4" cubes. for a total of almost exactly 3 kg's of product in total. I have mixed in all of the seasonings and cures both nitrate and erythrobate and they are being pressed still. I made my own forms and actually used my press ( hydraulic press) in my shop to really press them well to begin with Now they are just refrigerated with 10 pound weights on them. I am planning on doing the smoking/cooking part of the show tomorrow. Please give me ANY advise you good folks have on how I should continue.
awesome video again, i make this to, i dont buy in shop anymore. you can do alot of stuff in the container. i use a plasticbag in the form.
Hi Duncan, Great video Gary here from the UK, I have eaten something called Pek meat from Poland, about 98% meat I thought it was the best thing and it was so tasty, Then I FOUND YOU thank you for your videos you made me feel so happy to think I could make it myself, SO A BIG THANK YOU FOR THAT ,just one thing were can I get the seasoning recipe for meat .
10/10 for the video please keep them coming
Hi Gary,
The only important accurate ingredients needed are the salt and cure and sugar…these make sure that the pork is cured and safe to eat. You can adjust the sugar by adding to make sweeter but keep the minimum. I’m from the Uk and have had PEK chopped pork, great fried if you’ve not tried it. But spices traditionally used in the UK are thyme, nutmeg, mace, juniper berries. Look up a chap called Maynard Davies he was a master curer. He wrote some books which you will definitely find interesting. Also look up local food heroes and the thurlaston sausage. Start off with small amounts of spices they can very easily be overdone.
Oh and ground white pepper
@@neileyre6019 thanks for the info
@@garynicholls72 no worries mate. Sorry for the cryptic message but if they get too specific it seems UA-cam takes them down. Hopefully it was enough to be useful.
@@neileyre6019 I understand, but a big thank you from me and keep uploading the videos
Hi Duncan, great channel, I’ve made many of your recipes:-) I like smoked ham, can you tell me how much smoke powder is added to a kilo for smoked ham please
Always appreciate the videos
Duncan you did not mention how long you bake the ham in the oven and at what temperature could you please reply as I'm going to make it in the oven thank you for all your video's great job!!!
Hi Duncan I just love your show , you are direct good info actually excellent info I made many sausages since I check your Channel, keep going I love every min of your vedeo´s.
Well, I hesitate to say it, but, It appears to have come out quite well! I may be the only guy to ever make formed ham in Farmall M cylinder liners! Which was a kind of a challenge as it took a lot longer to get it cooked. I think because of the mass of the cylinder liners. Yes, I very thoroughly cleaned them (4) and i simply used one of the pistons without the rings and very well wrapped in heavy duty aluminum foil to for the initial pressing in my hydraulic press. Yes, the piston I used was very well washed as well. But it did have the benefit of being a 4" bore. Quite a bit larger diameter then the ham press that Mt Henry used. anyway, I did finish it all up making three 2 kg hams. they do taste pretty good (will be changing the seasoning a bit for next time. the paper lining kind of worked out "ok" it still had a bit of trouble removing it from the cylinder liners because grease ended up getting pressed out between the paper and the cylinder liners. but a quick and easy slice around the paper with a knife it came out fairly easily. I think i will actually keep all the "junk" I used to make it again next time. I used the old meat slicer on it and that worked out well for me.
Having been a tractor mechanic in my younger years I appreciate the use of cylinder liners. I'm certain you are correct about the mass of the liners making for a longer cook time. I appreicate your enginuity and using what you had on hand. What did you use to seal the bottom of the cylinder?
Great idea!!
Canucks, rule. Great video, bro. Beats curing a huge pork leg for months and then smoking it. I'm going to try the chunks in the two-pan press, as I don't have the fancy cylinder.
Great explanation on binders
Awesome dude, thanks for sharing your knowledge ,greetings from Thailand 🙏
Awesome video. I enjoy all your videos. Do you have a recipe for brined picnic ham? Would love to see the process on how to make it. Thank you for sharing your knowledge with us keep it up. Love all your videos
I have wanted one of those for years, local stores don’t carry them 😢
Edward Norton is not just an actor! Lol..
Man that ham came out nice! I can't wait to try making it myself. Thanks for showing how to make it!😊
You meant John Cusack, didn't you? 😂😅😂
I followed one of your previous videos with this recipe last year and I make this ham on a regular basis,. Excellent results,.. many thanks for another Great Video tutorial,, you are the man for small goods reipes and video tutorial videos ❤❤
Wow!!! So beautiful and wonderful Maked formed Ham at home recipe by the great chef Duncan Henry .Perfect presentation good create good texture tender crunchy good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2023❤️👏👍🌟🌹⭐️😘🙏
Which cure do you use ? I only have pink cure#1.
Sont throw away that "Ham Jelly" throw it right into the pan when cookin up your eggs in the morning. DEEEEEELICIOUS! tremendous flavor adder!
Very good I like It . thanks
Awesome that’s next on my list of to do.
How long do you cook at 185? Do you just heat until you reach temp? Thanks,
Can i make chicken lunch meat and turkey the same way
Yes I did it with turkey thigh meat
I really enjoyed this video and I'd like to try to make some formed (and spiced) ham myself. However, while this seems like an entry level video, you never explain what 'cure' is and I get the feeling that it might be kind of important. You give more examples of what 'cure accelerator' is, and I actually have some of that in my pantry already.
Does the aluminum foil not concern you? Look at how much the salt deteriorated it.
Like your videos . Question: what temperature the meat should be at the moment you pack it into the form? And also when you make ground pork what temperature of ground meat should be. I know meat have to be cold for salami and such, but for ham you never said a word about temps. Thanks
thanks for answering the question of binder, got another for ya, could we take the finished ham and then throw it under cold smoke for about 3 hours? Keep em coming, cuz it keeps me thinking...lol
Great video, Duncan!
Keep up the great work
Dude so happy I found your channel !!!
Will be trying this soon,
Cheers from Montreal !!!
I usually put 2 lbs. in the form. The spring has plenty of room.
Looks great, I'll be giving it a try. Thank you.
I noticed that the ground pressed ham, when being unwrapped, the second layer of tinfoil had holes, and there were greyish spots on the ham under those holes. That's salt reacting with the aluminum foil, unsure if it's toxic, or not, but, just trying to make you aware. Even though this video is two months old and you most likely won't see this.
I've always found it hilarious and fascinating that ham can "heal" itself into a continuous chunk of meat with just a bit of force or agitation
Duncan, could you cold smoke it after the cook process
Looks like your aluminum foil reacted with the container. If you wrap it with something like plastic wrap it should prevent the aluminum salts from entering the food.
Plastic wrap handle oven???
I use parchment paper under and aluminum foil. Works great!
@@Gruin parchment paper between your food and foil works great!
I’m sorry, but when you said 180 for the bake temp, did you mean Celsius? Thank you.
I would say Farenheit
Another great video!! I’ll definitely be trying the formed ham.!
I just made this using the 15g/kg for salt you list and it still tasted a bit porky. I had 3lb of meat and that comes to 1.36 kg. I added 20 g of salt and the ratio of sugar you listed and it could use more of each. Maybe 20g per kg would be more to my taste. That would have been 27.2 g. for 3 lb. otherwise, it was easy to make. Ham sandwiches a plenty
that ham jelly is the best tasting part
I love the "ham jelly added to the frying pan when frying either eggs or potatoes or BOTH. amazing flavor enhancement on both!
Just chanced upon your videos and I`m hooked. Is it possible for you to do a METWURST or in English I believe it's called TEEWURST this is either a German or Polish emulsified sausage. I`m on the Atlantic coast and the butchers here look at me as if I`m from a different planet. Also, a mortadella when CI was in Europe many moons ago IC had horsemeat mortadella anyways I got you saved and will be watching all of your videos. Thanks.
Excellent video and great information 👍...I'm happy to be a new subscriber
Thanks Paula I hope you find the other videos useful as well.
I cant find the recipe in the description
The recipe was...
Salt (non iodized) @ 15 grams per kilogram.
Brown Sugar @ 10 grams per kilogram.
Cure (#1) @ 3 grams per kilogram.
And Sodium Erythorbate @ 1/2 gram per kilogram.
How many grams of liquid smoke per kg of meat would you put? Do you think you can stuff cubes in large cellulose casings and obtain same results as in ham press? Cheers
Great sharing! I will try to make it for sure
Hi Duncan!
Thanks for the great video...
I made my first chopped ham this morning. I saw you baked one of your 2 hams, the rectangle one. what twmp would you bake it at?
Great video....enjoy your videos. Was wondering if you could do a brining and smoking of fresh ham please. Struggling with the brine ingredients. Thamks
Wonder if you could use a cloth sausage bag,or something similar, press then hang to smoke?
And you know it will taste great because it’s METRIC!! 😉
Thanks for the metric measurements straight up!
Giving this a try asap
Soo good!! Loving your channel I’m about to watch all your videos. Two questions where in Canada your store is located and red stripe apron dope where you get that?
Do you have any recipes for making roast beef deli style or Arby's style? Guessing you can use the press to make it. I might try it with ground chuck or round. Might even try using the 3 inch sauasage casings. Maybe an idea for a video.
There are a Lot of videos here on UA-cam about using a Ham Press for making just about any simple deli meat you can think of ..... a month ago we made some really delicious pressed chicken in this ham maker and I've watched quite a few videos where people use ground beef to make a pressed beef deli meat similar to bologna .... the problem with using beef chunks is you would have to pre-cook them to make them tender enough .... but I dont see why you couldn't season some ground chuck to taste like roast beef .... just type "Ham Press" into the search here and you'll find a bunch of good videos on this .... and the channel " This Dad goes to 11" has some excellent videos on making simple non cured deli meats .
love your video and your energy is great
Thanks Zenith! 😊
Thanks for the video but can you please put the ingredients up on the screen and leave them there for a while so notes can be made. Also what temp should the ham be when it’s cooked you didn’t say both key points on getting his right 😊
When you pull from the cooler to cook, is it set enough that you could remove from the pan and smoke it?
I am a bit confused about this "ham spice" thing. Can anyone offer advice? The first I had heard of such a thing was in Duncan's kielbasa recipe. I see some sources for it online. Primarily the Badia brand. I also see something called "ham flavored concentrate". What do my fellow meat-heads recommend for a source/brand if I were to buy it in a prepared form? Generally, I like to make my own spice mixtures because that is part of the fun and because I already bought most of the ingredients, but I will make exceptions sometimes. Like "Old bay" or "Chinese five spice".
Does anyone have a recipe for "ham spice" that they like?
Curious on anyone's thoughts on the subject.
Thanks!
Thanks for sharing I will really like to try😁👌👌👌♥️
Awesome video !
I add some liquid smoke and ham spice very good big hit with family
Hello Duncan , how can somebody get ahold of you ? I would like you to take a look at my father’s venison ring bologna recipe . The meat to spice and cure ratio seems out of wack . He pasted away last August . I’ve helped many of times to make it . But , I was never around when he weighed the meat , cure and spices . The important part . Thanks for your time . Bob Long
I just found your channel. Well done sir! I've always wanted to make my own sausages. I would like to see a video about how to make sausages with common kitchen appliances. Can I stuff a sausage by hand? Also, I've been to Northern Italy a few times. They have this stuff called, Lardo. Not sausage, but a cured piece of pork fat with seasonings, sliced paper thin. Would like to see that process. Love the recipes!
Can this be made without the Cure nitrate salts? Not bothered about colour. How would the process be different?
Hello. I am trying to cook ham in press cooker. Can you tell how long it took temperature to reach 175 for you? Few hours or so? I appreciate it
You mentioned towards the end about phosphates to help the pork "jelly" adhere more into the meat. What are they or what brand do you use that is available in the US? How do you use per kilo? Since my wife had a mini stroke, I want to control the salt content of meats that she eats. Thanks, Duncan.
Some (not all) Asia Supermarkets in USA and Canada carry an inexpensive Thai Brand name Accord powder, which is a pre-mix phosphates, this powder gives the Asia style meat balls the springy and bouncy textured . It's inexpensive if you find it at Asia Groceries store in North America, but cost 10- 20 times order online .
Do you use the cure excelerator when doing other type of meats? Can I use a Prague#1 and let it sit longer? What kind of salt are you using, kosher, sea salt…Will iodized salt mess up the process?
Are you using prague 2 ?(pink) and for the other salt , is it regular or pickling salt!
Thumbs up for the toonie.
Hormel (yes I know) used to make canned ham patties and I'll be honest. I just loved them and so did my family. Nevertheless, they stopped production of them. Probably because I was the only customer. Laughs. Anyway, I sure would like your input on making the darn things. I'm concerned that the "pressed" ham will be too "dense" or rubbery. Would you please offer me your input on production of a similar product at home? they actually came with the Pattie papers right in the can and made just the most delicious "ham"burgers and breakfast meat along with eggs etc. Just make this recipe with course ground fresh pork maybe? And figure out how to form it a bit differently?
Just form it with a little less pressure. It won’t be as dense. I’d still make it in a single chub and slice to the thickness you want. Alternatively you could use a hamburger press and make individual patties with paper between them. Get good protein extraction when mixing, make patties with the press and let them cure overnight. Or cook right away if using cure accelerant. I’d probably use a coarser grind for this.
Good job brother. Thanks for sharing
Is the cure Prague No1 or No2 ?
#1
Awesome video Duncan! I like how you used CHUDS biting sound and Age of Anderson's look a that bite at the end. Both awesome channels as well.
2023 went so fast... Nice Guy!!!
Can you please talk about if the recipe would differ for turkey ham? I don't eat pork (hubby does!), but we use turkey ham for soups as a compromise. Jennie-O doesn't make it anymore. Any thoughts?
The cure salt and sugar amounts would be the same. I’d make it exactly like Duncan did with the pork only use the turkey. I’d grind or chop up the skin for the added fat content to keep it from being dry. It will work well. I make turkey sausage almost like this.