Making ham at home is not as complicated as it may seem, it is actually quite simple having some basic charcuterie ingredients and equipment on hand to speed up the process. You will need a good knife, plastic casing and a bagger or wide funnel. The rest is patience and attention to the details of the process. This is a rustic ham, with visible pieces of meat. It's a very tasty recipe!
Ingredients
Proportions per 1 kg of meat
Pork shank – 500 g
Pork loin - 500g
Curing salt 1 (6.25% of nitrite and 93.75% of salt) – 3 g
Antioxidant (with sodium erythorbate) – 3 g
Emulsifying mix (vegetable proteins, carrageenan and/or phosphates) – 10g
Salt – 15 g
Garlic powder – 4g
Black pepper – 3 g
Allspice powder – 4 g
Cinnamon powder to taste
Ice water – 100ml
The emulsifying mix is optional, but highly recommended as the soy protein and phosphate will give the ham more consistency, sliceability and juiciness.
Preparation of artisanal cooked ham
- Chop a piece of pork ham and another of pork loin into cubes. The final weight of each of them must be 500g, totaling 500g of meat and fat. Preserve as much fat as possible from the ham;
- Grind or chop approximately half of the shank very finely, giving preference to the fattier parts;
- Mix the meat with your hands or using an orbital mixer;
- While mixing the meat, add all the ingredients. Mix until you get a very sticky dough;
- Embed in plastic casing (polyamides) of the desired size. In this case I used the 9cm and 15cm gauges (straight width);
- Let it rest in the fridge for 12 hours to give the curing salt time to act;
- Cook in water at 80ºC for 2 hours or until the internal temperature of the ham is 70ºC
English 
Português do Brasil
Goodnight! I would like to know if I can freeze cooked and sliced, vacuum-packed artisanal ham! Thanks!
Yes, you can slice, vacuum pack and freeze.
Is this polyamide casing the cellulose one you have in the store?
It's like this: https://charcutaria.org/produto/tripa-plastica-poliamida-9-vermelha/
Good afternoon, is it possible not to use the additive with soy?
Yes, you can do without.
Hi, can this recipe be rolled up in collagen foil and elastic mesh and baked like ham with peppers?
Hi Luiz, yes you can. Follow the same procedures as for ham with peppers.
Hello, I follow this channel, I'm from Venezuela and I'm starting to work crafts to obtain income and work. I made this recipe but I had a mistake using polyamide casing, I tied it normally and added water, is there a special technique for this
Hello José. Water is probably entering from the edges. To better close the ends, use an aluminum clamp and pliers. Search for “sausage clipper” on the aliexpress website. There are manual pliers that are cheap.
Is it possible to cook in beef bottom or collagen casing (I have both)? What would be the best way, roasted in the oven or cooked in water?
Hi Cristiano, the beef and collagen base is porous and water will penetrate during immersion. For these casings, the ideal is to bake in the oven or oven/smoker at 80ºC. Like in this other recipe: https://charcutaria.org/receitas/presunto-cozido-com-pimentao/