Nice recipe! I believe it will also work by vacuum packing for cooking instead of a jar. Have purchased at market and done that way with pepper, rosemary leaves and paprika. Definitely will try this one. Thanks!
You are the best Italian friend. Love and greetings from Greece ❤️ I especially love that you make evwry recipe simple, not complicated, lots of people will talk so much before they even start showing things while you keep it straight. I only hope to see you get more attention and be able to get better equipment to make content which will of course help you grow your channel as well. Keep up the good work and perhaps do some lives sometimes and let the people interact with you.
One of my favourite things to have on the pantry shelf, meat. I opened a jar yesturday of pork loin, it was delicious. But it wasnt brined. I'll brine and cold smoke it next time to make it more like ham. Another great video Andrea. Thank you from New Zealand xx
Thanks very much for saying the name of your channel. Now I know how to pronounce it. 😊 I think I'll try this ham and your bread and cheese recipes to make a cuoredicioccolato ham sandwich. If you're going to spin both arms you better make sure you're tethered to the ground. 😮
Charcuterie videos are my favorites ....so thank you Andrea. How are you going to store your ham ? Do you think it will last for longer term storage in the fridge if vacuum sealed ?
100% it will last much longer if vacuum sealed, also try to spray "food grade" H2O2(Hydrogen peroxide) into the bag to prevent any bacteria growth and prolong the amount of time you can keep your food edible. But yeah definitely if its big piece, just cut into a few smaller and then vacuum seal individual and then only use as much as you need. You can also seal a small piece for experiment to see how long it will last. Not every fridge is set at the same temperature so it's best to do a test like that for best results.
Ham with English Mustard! delicious. I will try this, I never thought of making my own but ham is becoming quite expensive. How long would these last in the fridge do you think?
A brilliant idea but yes, I can imagine that the ham can get stuck inside the jar, and getting it out can be a challenge if the neck of the jar is a bit too tight 😊
thank you for this easy to make recipe. I wonder though if brining the meat overnight before cooking would make the ham more consistently salty throughout..
I only eat drumsticks of the chicken and they're delicious preserved in jars like this. I have chicken, ground meat, burger patties and pork loin sitting on the shelf in the pantry. I also have jars of homemade stock for cooking or drinking. You can do any meat as long as it seals. Andrea had a good seal when he opened the jar. My only critisism is he didn't wipe the opening of the jars before he closed them. The salt on the edges is enough to stop it from sealing.
You need to add some sodium nitrite preservative to prevent botulism if you decide to keep it unopened for a while after cooking. It should also improve look (redder) and taste of the meat. Nitrite is a natural part of plants like celery etc, so I don't consider it unnatural. It's also beneficial for health, if your stomach is acidic enough and you eat ham with some vitamin C and vitamin E. It would be long explanation why.
@@moniquem783 There are studies regarding C and E antioxidants preventing nitrite from forming nitrosamines in stomach, but I was lazy to look them up. You can if you're interested in it. But basically, C is dissolvable only in water, E only in oil. Together they guard nitrite from going the way of nitrosamines in both mediums. At least that's how I understood it. Other than that, I very much believe nitrite is really good for us, especially when we're older and slowly losing the ability to make as much nitric oxide in veins as we need. I believe I absorb most of my nitrite through skin. I also orally use arginine or A-AKG for the same purpose. Even now my cheeks are a bit flushed from vasodilation.
Look like it could be improved a lot, it looks just a little dry. First you need some fat, the meat is too lean for this method. Second, you need to fill the glass to the top, and maybe add a little liquid, so the meats juices fill the whole jar during and after the cooking.
First of all it only looks boiled on the outside, its basically boiled in its own juice to an extent but it's not boiled as you perceived it. Also just because it doesn't look like supermarket dyed product it does not mean it's not good or tasty. If you want it to look more appetizing then buy a slicers and it will give you nice slices. Shelf stable by what standards? Its cooked meat that needs to be refrigerated, and if you want it to last longer just vacuum seal it, otherwise you can always add some preservatives but then again what's the point of making food the same way the producer does with chemicals? Just go and buy it.
You made braised pork loin, not Prosciutto or Ham! One hour is in no way long enough for the meat to cure. Something that thick would take at least a week for the salt to fully penetrate the center of the meat! Prosciutto especially is then aged for months to allow the enzymes in the meat to change the flavor and texture of the muscle! There is absolutely no possibility that you can achieve a Prosciutto-like taste in an afternoon! There is also no way to get a Ham in that time frame either! You made Pork Lion!
Yes 👍🏼 very few people can make a prosciutto cotto at home. Because nobody will buy and cook 3 kg or more meat at home. Plus different countries different names 😉 in general this kind of final result is called ham. About what ham are you talking about? Italian, German, English , Praga, ….
@@keinohrtini Well, I have been making Prosciutto for over 50 years and this is not how it is done! Perhaps you should look up what Prosciutto is before commenting!
@@Spectacular-cuoredicioccolato Prosciutto (Ham) either dried (Crudo) like what most people are used to or fresh, they are both CURED! For pork to become ham it needs to be cured otherwise it is just PORK. Cotto (Cooked) can be applied to any number of food items. Even if you are using the hind leg of a pig if it is uncured it is just a pork roast. Until it is cured the meat is just pork.
Nice recipe! I believe it will also work by vacuum packing for cooking instead of a jar. Have purchased at market and done that way with pepper, rosemary leaves and paprika. Definitely will try this one. Thanks!
You are the best Italian friend. Love and greetings from Greece ❤️
I especially love that you make evwry recipe simple, not complicated, lots of people will talk so much before they even start showing things while you keep it straight.
I only hope to see you get more attention and be able to get better equipment to make content which will of course help you grow your channel as well.
Keep up the good work and perhaps do some lives sometimes and let the people interact with you.
Thanks Alex 🤗 I love Greece 🤩 we will visit Greece in June
Thanks again for your support 🥳
@Spectacular-cuoredicioccolato good morning to you, I wish you to have a wonderful time when you will be visiting Greece friend 🧡
Thank you my chef
Easy enoufor me , plus no fancy expensive machine,
Grazie
Ciao Ciao
The Des
Grazie 🤩 ciao 🥳
Love it! Ham has gotten really ridiculously expensive but, I can still find deals on pork loin 🙏
Bravo 😉👍🏼
Lov u andrea❤lov your recipes...
Thanks ☺️ for your support 🥳👍🏼🤩🤗
Yummy! with home made bread, garlic lemon mayonaise (aioli) and crisp lettuce! Or on hot buttered toast with a bit of pepper!
Gutenmorgen fradello andrea. It looks fantastic 😍 👌 perfect please send me all.😂😂😂
Ciao fratello 🤪👍🏼🥓🥩
Interesting - as always 👌
Thanks 🤩
I could taste it through my computer. Nice hand gestures! Remember to make some biltong again.
Looks really good. Cheers! 👍👍✌️
Thanks 🥳
Thank you!
Welcome 😉👍🏼
don't forget to put a cloth in the bottom of the pot - the glass jars can shatter when too close to heat
Thanks for the advice 👍🏼
One of my favourite things to have on the pantry shelf, meat. I opened a jar yesturday of pork loin, it was delicious. But it wasnt brined. I'll brine and cold smoke it next time to make it more like ham.
Another great video Andrea. Thank you from New Zealand xx
Thanks ☺️ yes 😉 smoked it’s even better
very fun recipe!
Yes 🤩 thanks 🤪
how long will this keep in the fridge? excellent video chef
2 months if you store it directly after the pot step, 2 weeks after you open it
Thanks very much for saying the name of your channel. Now I know how to pronounce it. 😊
I think I'll try this ham and your bread and cheese recipes to make a cuoredicioccolato ham sandwich.
If you're going to spin both arms you better make sure you're tethered to the ground. 😮
Yes 😉 thanks for watching and sharing the videos.
Yes 😂 I need a safety belt
Great job
Thanks ☺️
Looks great. I ‘d like it with mustard and freshly-grated horseradish
Good idea 💡 I like horseradish too but very difficult to find in Italy
Charcuterie videos are my favorites ....so thank you Andrea.
How are you going to store your ham ?
Do you think it will last for longer term storage in the fridge if vacuum sealed ?
100% it will last much longer if vacuum sealed, also try to spray "food grade" H2O2(Hydrogen peroxide) into the bag to prevent any bacteria growth and prolong the amount of time you can keep your food edible.
But yeah definitely if its big piece, just cut into a few smaller and then vacuum seal individual and then only use as much as you need. You can also seal a small piece for experiment to see how long it will last.
Not every fridge is set at the same temperature so it's best to do a test like that for best results.
@Alex-ny1qg Hadn't heard of the food grade H2O2 , so thanks for that.
Yes 👍🏼 if vacuum in the jar you can store 2 months but after that you open the jar 🤔 not more than 2 weeks
Ham with English Mustard! delicious.
I will try this, I never thought of making my own but ham is becoming quite expensive. How long would these last in the fridge do you think?
2 weeks after you open the jar
Spectacular windmill here 6:01 and then you double up the force lmao
Yes 😂👍🏼
A brilliant idea but yes, I can imagine that the ham can get stuck inside the jar, and getting it out can be a challenge if the neck of the jar is a bit too tight 😊
😂👍🏼 yes
thank you for this easy to make recipe. I wonder though if brining the meat overnight before cooking would make the ham more consistently salty throughout..
You can try but store overnight in the fridge 🤔 but probably the result will be very similar
Good onya mate. You keep me busy. Chok Dee.
😂👍🏼 ko tot
❤🎉 please make ham with skin.
Prosciutto crudo?
Grazie per il video. Vorrei sapere se è possibile sostituire la carne di maiale con quella di pollame, ad esempio quella di pollo?
Si dovrebbe funzionare 👍🏼 ma io per sicurezza farei 90 gradi per essere sicuri
@@Spectacular-cuoredicioccolato ok grazie mille
is it possible to make it with beef ?
Peut on le faire avec de la viande de veau? 😉
Yes 👍🏼 si 😉
Would you try this with Chicken too? Can't eat pig because of Histamine
Why not turkey breast?
I only eat drumsticks of the chicken and they're delicious preserved in jars like this. I have chicken, ground meat, burger patties and pork loin sitting on the shelf in the pantry. I also have jars of homemade stock for cooking or drinking. You can do any meat as long as it seals. Andrea had a good seal when he opened the jar. My only critisism is he didn't wipe the opening of the jars before he closed them. The salt on the edges is enough to stop it from sealing.
@jobird354 I'll try it. Thanks. Maybe other Herbs with Chicken? What do you think? And two hours cooking/80°C with every meat?
With chicken maybe 🤔 you can increase to 85 degrees 😉
Thanks Jo 👍🏼 for the advice 😉🥳
You need to add some sodium nitrite preservative to prevent botulism if you decide to keep it unopened for a while after cooking. It should also improve look (redder) and taste of the meat. Nitrite is a natural part of plants like celery etc, so I don't consider it unnatural. It's also beneficial for health, if your stomach is acidic enough and you eat ham with some vitamin C and vitamin E. It would be long explanation why.
I’d love to read that long explanation.
@@moniquem783 There are studies regarding C and E antioxidants preventing nitrite from forming nitrosamines in stomach, but I was lazy to look them up. You can if you're interested in it. But basically, C is dissolvable only in water, E only in oil. Together they guard nitrite from going the way of nitrosamines in both mediums. At least that's how I understood it. Other than that, I very much believe nitrite is really good for us, especially when we're older and slowly losing the ability to make as much nitric oxide in veins as we need. I believe I absorb most of my nitrite through skin. I also orally use arginine or A-AKG for the same purpose. Even now my cheeks are a bit flushed from vasodilation.
@ very interesting. I’ll look into it and find the studies. Thanks 😊
@moniquem783 my man!
@@derghiarrinde woman. But okay lol
That fake espresso machine..... I do not believe it. Still trying to comprehend.
😂👍🏼 yes 🤪 belong to a friend 😉 you will not se it in future videos
That’s a pork loin you are eating cold my brother, not ham 😂
Look like it could be improved a lot, it looks just a little dry. First you need some fat, the meat is too lean for this method. Second, you need to fill the glass to the top, and maybe add a little liquid, so the meats juices fill the whole jar during and after the cooking.
Thanks for the advice 👍🏼
Couldn't this just be cooked in a low temp oven?
Yes 👍🏼 80 degrees
It doesn't look to appealing. Like boiled meat. Isn't prosciutto my ore of a red color? Is this shelf stable or is this just a process of cooking it?
First of all it only looks boiled on the outside, its basically boiled in its own juice to an extent but it's not boiled as you perceived it.
Also just because it doesn't look like supermarket dyed product it does not mean it's not good or tasty.
If you want it to look more appetizing then buy a slicers and it will give you nice slices.
Shelf stable by what standards? Its cooked meat that needs to be refrigerated, and if you want it to last longer just vacuum seal it, otherwise you can always add some preservatives but then again what's the point of making food the same way the producer does with chemicals? Just go and buy it.
The one that you see in the store is pink because they add preservatives 😉
You can store it in the fridge like boiled meat 🥩
You made braised pork loin, not Prosciutto or Ham! One hour is in no way long enough for the meat to cure. Something that thick would take at least a week for the salt to fully penetrate the center of the meat! Prosciutto especially is then aged for months to allow the enzymes in the meat to change the flavor and texture of the muscle! There is absolutely no possibility that you can achieve a Prosciutto-like taste in an afternoon! There is also no way to get a Ham in that time frame either! You made Pork Lion!
Yes 👍🏼 very few people can make a prosciutto cotto at home. Because nobody will buy and cook 3 kg or more meat at home. Plus different countries different names 😉 in general this kind of final result is called ham. About what ham are you talking about? Italian, German, English , Praga, ….
It cracks me up that you explain to an Italian cook how prosciutto is made!!! 😂😂😂
@@keinohrtini Well, I have been making Prosciutto for over 50 years and this is not how it is done! Perhaps you should look up what Prosciutto is before commenting!
@@Spectacular-cuoredicioccolato Prosciutto (Ham) either dried (Crudo) like what most people are used to or fresh, they are both CURED! For pork to become ham it needs to be cured otherwise it is just PORK. Cotto (Cooked) can be applied to any number of food items. Even if you are using the hind leg of a pig if it is uncured it is just a pork roast. Until it is cured the meat is just pork.
Hey! Looks great but not prosciutto. I’ll do it because it’s good. But not prosciutto. Sorry.
😂👍🏼 keep us updated 😉
brill
Thanks 🥳