Homemade Pork Loin Ham
A tender homemade ham from pork loin — part diced, part blended to a paste with brown sugar, dry milk and a splash of whisky, then pressed and gently poached in the ham maker.
🍳 Cook: 120 min
Ingredients
| 700 g | pork loin (backstrap) |
| 8 g | salt |
| 10 g | brown sugar |
| 2 g | black pepper |
| 15 g | dry (powdered) milk |
| 25 ml | whisky |
| 75 ml | water |
Instructions
- Put the 200 g of cubed meat in a bowl. Place the remaining 500 g of cut meat in a blender and add the salt, sugar, dry milk, black pepper, whisky and water.
- Blend to a paste, then mix it with the cubed meat. Stir well with a spoon for a few minutes (the finished mix was exactly 810 g).
- Wrap the meat in foil, pack it into the ham maker and tighten firmly.
- Refrigerate. The book notes that the usual 48 hours is too long and, with this tight pressing, even 24 hours is too much — 4-6 hours is best.
- Cook for exactly 2 hours in a water bath (here on a multicooker's rice/porridge program), switching the appliance off now and then so the water does not boil — the temperature must not exceed 90°C.
- Tighten the piston two or three times during cooking, as the meat shrinks.
- Remove the ham maker and pour off the separated liquid (about 225 g came off here). Cool it in a bowl of cold water, then refrigerate for 4 hours.
- The result is a firm piece of homemade ham (about 480 g), slightly pink rather than red but excellent. Next time, increase the whole meat pieces to at least 400 g.