How to Make Formed Ham at Home. Cheap and Easy. Recipe Included.

Comments · 447

• PA

  @paulbaldwin8253 · 2 years ago

  <a href="https://www.youtube.com/watch?v=7cdF7FbEcv8&amp;t=1239">20:39</a> &nbsp;i recently got one of those spring loaded cans. I want to use off cuts from commercial bacon. It sells for £2 per kg and if you rummage you can get a pack with only big lean chunks. I mix this with ground pork 1 to1 and no further cure salts. &nbsp;Mix as you do and press. 48 hrs in the fridge and the ground pork has taken cure from the bacon. Cook in water as you do. The result is &nbsp;A1. Thanks for your show.

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• TH

  @TheSeptemberRose · 2 years ago

  I used to work in a butcher shop/ deli when I was a teenager...in the 1980s....so I found this wonderful! So many people seem paranoid of eating meat nowadays, but it&apos;s the fault of the mass produced meat products where qualiy control has gone right out the window. The best meat is produced on smaller scale farms where quality is the main priority. Thanks for posting this!

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• ST

  @stephenjones345 · 2 years ago

  That extra bit of jelly, or aspic that was left in the tin after the ham was turned out when my nan had cooked one, was always a treat for her brother my great uncle and me. We would spread it on crusty homemade bread. It always tasted best when we were sat in front of the coal fire, close enough to feel your cheeks turning red and with a China mug of sweet scalding tea.

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• KA

  @KaoV1983 · 2 years ago

  I’m made sausage, summer sausage, and bacon. &nbsp;But never considered making this ham until I saw your video. &nbsp;Thanks for instruction on my next food project.

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• TH

  @thujaNov1444 · 3 years ago

  I&apos;ve always found it hilarious and fascinating that ham can &quot;heal&quot; itself into a continuous chunk of meat with just a bit of force or agitation

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• CA

  @carfvallrightsreservedwith6649 · 3 years ago

  YT&apos;er &quot;Eckkehard, the German Butcher&quot; uses the kidney plate on his grinder to coarse chop the meat when he&apos;s canning multiple jars to save time.<br> &nbsp;A binder i use is defatted soy flour (46.6% protein) from the grocery store. Not as high as commercial binders (typically high 50&apos;s to high 60&apos;s) but works surprisingly well.<br> &nbsp;To calculate the percentage of protein in any flour find the &quot;per serving&quot; protein number on the packaging, multiple (×) that number by 100. Then divide that result by 30, &nbsp;the rsulting answer is the protein percentage for THAT particular brand/type of flour.<br> &nbsp; Equation looks like this......<br><br>14 × 100, &nbsp;1,400 ÷ 30 = 46.6% protein.

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• NE

  @neotoxo54 · 5 months ago

  I have one of those spring molds and I cook mine with instant pot. &nbsp;Low pressure for 1.5 hours.👍

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• DE

  @denisewilson8367 · 2 years ago

  Were did you hide the recipe? I looked in the show notes/description box.

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• PL

  @plumbummanx · 2 years ago

  Simple recipe but no cure or preservative. Used within 5 days. Fabulous!

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• MR

  @MrKev526 · 3 years ago

  Oh DUncan you just took me back to a child again. &nbsp;I remember my grandma making these to use up the offcuts from a fresh pig she used to get. &nbsp;They were delicious and looked exacltly like yours. &nbsp;Thank you so much for that and I really enjoyed it. &nbsp;She used the same spices as you did but used Salt petre for the cure.

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• RH

  @rhiwlen3290 · 3 years ago

  Love the video! I&apos;ve been wanting to start making my own sandwich meat, but it&apos;s intimidating! You really broke it down into easy steps and your upbeat presentation leaves me feeling like I might actually be able to be successful! Thank you!

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• GI

  @GibbonInAmerica · 3 years ago

  GREAT VIDEO! &nbsp;Practical...well presented...extremely interesting. &nbsp;I never even thought of making my own ham, but this changes that. &nbsp;Many thanks!

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