Ham in a ham maker in the oven
6 servings
180 minutes
Ham cooked in an oven is a true gastronomic delight with a rich history of home sausage making. This recipe combines the traditions of European cuisine, where meat delicacies hold an important place. The uniqueness of the preparation lies in the long salting and careful mixing of ingredients, allowing the meat to become firm and aromatic. Spices like cardamom, nutmeg, and garlic powder give the ham a delicate spicy flavor. Baking at low temperatures preserves juiciness and creates a dense yet tender texture. This meat product is perfect for making sandwiches, appetizers, and festive tables. It can be served cold or slightly warmed up, enjoying the rich meaty flavor and subtle notes of spices.
1
Rinse the pork under running water and dry it with paper towels.
- Pork: 1.4 kg
2
Cut into pieces about 2x2 cm, place in a bowl, and sprinkle with a mixture of regular and nitrite salt. Mix thoroughly for 5 minutes. Then cover with plastic wrap or a lid and refrigerate for a day.
- Salting-nitrite mixture: 15 g
- Salt: 15 g
3
Add 100 ml of ice water and mix thoroughly until the meat becomes sticky and white fibers form.
4
Add sugar and spices, mix thoroughly. Place a baking bag in the ham mold and fill it tightly with meat. Twist the bag, insert the spring piston, and close the lid. Leave it in the refrigerator overnight.
- Sugar: 2 g
- Garlic powder: 5 g
- Ground cardamom: 3 g
- Ground nutmeg: 3 g
- Freshly ground black pepper: 3 g
5
Select the oven mode with upper and lower heat with convection; set the temperature to 100 degrees. Place the ham holder inside for 3 hours. Monitor with the built-in thermometer to ensure the internal meat temperature does not exceed 80 degrees.
6
First, cool the ham maker at room temperature, then place it in the refrigerator overnight. After that, the ham can be removed from the ham maker.