Homemade Ham from a Whole Pork Neck

1. With a sharp knife, trim the pork neck into a cylinder that fits the shape of the ham maker. No fussy shaping is needed — cut a piece roughly the width of the ham maker and pack it in well.
2. Combine all the marinade seasonings in a small saucepan, bring to a good boil, then let cool and strain through a sieve lined with kitchen paper.
3. Inject the cooled brine into the meat — aim for about 20% of the total weight injected inside the meat for juiciness. Place the meat in the ham maker and pour any leftover brine on top.
4. Close the lid and refrigerate for at least 48 hours.
5. Cook using the standard ham-maker procedure: a water bath for about 2 hours, keeping the water temperature in the recommended range. The ideal core temperature is 70–72 °C (the author settles on 71 °C); an internal probe should read there. Keep water out of the ham maker so the juices are not lost.
6. As soon as the core temperature is reached, remove and shock-chill quickly in ice-cold water for about 30 minutes.
7. Refrigerate for at least 24 hours before unmoulding — this rest is essential. The ham sets into a lovely jelly.
8. Carefully remove the whole piece, clean off the jelly, chill and slice. The cut surface may look slightly grey after resting (no preservatives/colourants) but the good colour returns when re-sliced; it does not affect the taste.

Tip: A ham maker isn't strictly required — the meat can instead be tied into a blind casing, a roasting bag, or a cake tin, then simmered in a pot at 75–80 °C (insert the probe after about 1.5 hours), always keeping pot water from getting inside the meat.