Polish Pork Ham with Marjoram

A fragrant Polish-style pork ham pressed in the ham maker and set with gelatin, seasoned with marjoram, garlic and nutmeg.

⏱️ Prep: 30 min🍳 Cook: 130 min

Ingredients

1 kg		pork
1.5-2 tbsp	23–30 ml	Prymat fine-grained curing salt (nitrite salt)
2 tsp	10 ml	pork gelatin (Prymat)
1/3 tsp	1.7 ml	ground black pepper
1 tsp	5 ml	dried marjoram
3 cloves		garlic
100 ml		hot water
2 pinches		ground nutmeg
1 tsp	5 ml	icing sugar

Dissolve the gelatin in the boiled water, stir and let it cool.
Cut the meat into larger cubes and lightly break up each piece.
Press the garlic through a garlic press and combine with the spices and icing sugar.
Add the curing salt and the spice mix to the cooled gelatin and stir together.
Pour the prepared mixture over the meat and knead thoroughly for about 5–10 minutes.
Cover the meat in the bowl and refrigerate for 48 hours, mixing it a few times during that period.
Line the ham maker with a freezer/foil bag.
Pack the meat into the ham maker in portions, kneading it down (a meat masher helps). Tie off the bag and close the ham maker. Stand it in a pot of cold water with the water about 2 cm above the meat and let it poach for more than 2 hours, taking care that the water never boils.
After cooking, cool the ham maker under cold water and refrigerate until the next day before unmoulding and slicing.