Ham cooked with peppers

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. For this ham recipe you will need a good knife, collagen sheet, elastic net and culinary twine. The rest is patience and attention to the details of the process. This is a very beautiful and decorative ham due to the colorful peppers. It's a very beautiful and tasty recipe!

You can cut the meat into small cubes, as done in the recipe, grind or grind and process to obtain a smoother dough. The variations range from more rustic or fine aspects to the ham. It is also possible to vary the piece of pork used. I do not recommend beef as the final appearance will be much darker and the taste will also be quite different, different from the traditional ham.

Ingredients

600g clean pork shank;
9g of salt – 1.5%;
2g of curing salt 1 (6.25% of nitrite and 93.75% of salt) – 0.3%;
2g of antioxidant (with sodium erythorbate) – 0.3%;
6g emulsifier (vegetable proteins, carrageenan and/or phosphates) – 1%;
Green pepper to taste;
Yellow pepper to taste;
Red pepper to taste;
1g white pepper;
1g black pepper;
3g Granulated garlic flakes – 0.4%;
60ml of ice water – 10%.

The percentage of additives and seasonings are calculated based on the weight of the meat.

The yield 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

1. Chop the ham into small cubes of half a centimeter. The final weight must be 600g already cleaned, without bones and skin. Preserve the ham fat, only remove it if you want a leaner product;
2. Mix the meat with your hands or using an orbital mixer;
3. While mixing the meat, add all the ingredients, lastly the mix for performance and the antioxidant. Mix until you get a very sticky dough;
4. Wrap it in the collagen sheet, squeezing it tightly so that there are no air bubbles;
5. Pass the elastic net or tie with a string so that the dough remains compact and in a cylindrical shape.
6. Let it rest in the fridge for 12 hours to give the curing salt time to act;
7. Bake in the oven at 80ºC for 3 hours or until the internal temperature of the ham is 70ºC;
8. Right after it comes out of the oven, while it is still hot, place a weight on the ham so that it forms an oval shape;
   It is an optional step that only affects the appearance of the ham. Once oval, cool in the refrigerator or ice water;
9. Leave 12 hours in the refrigerator before consuming.

Result of artisanal cooked ham

It is a very tasty ham, the pepper taste is very strong and can be reduced or increased depending on the amount used. For those who prefer a very mild flavor from the peppers in the ham, I recommend adding very little. The appearance of the peppers is very beautiful and gives the ham a very positive visual appeal.