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

If you'd like the press from the video here is the Amazon link:

Thanks for watching guys. These formed hams are a really great and easy thing to make. You can make them for dirt cheap and they are way healthier than anything you will get at the deli.

[TheSeptemberRose]

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'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!

[stephenjones]

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.

[angelooliveri]

Duncan, , i found that using the bags made for the press are super helpful when ya need to remove the ham from the form . I also use 4gm of smoke powder ( per kg) instead of the liquid smoke, , as you said in a previous video the liquid can give an off bitter taste but he powder gives a nice subtle smoke flavor, , keep the great videos coming

[paulbaldwin]

20:39 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. 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 A1. Thanks for your show.

[plumbummanx]

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

[MrBubajunk]

Was hoping that you would do more formed ham videos, Great video as always Thank you for sharing.

[MrKev]

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

[Demodex]

I was thinking of getting one of those deli meat presses but I like how the ham turned out in the loaf pan better. Thanks for the video.

[TheWhitetailrancher]

Dang, I so very much enjoy this channel, cant say it enough! I have learned so darn much from Mr, Henry! I have been doing "this stuff" for about 25 years and I still learn every single day. In no small part due to Mr Henry AND Mr. Marinsky (sp). Wonderful! I want to thank you directly!

[rhiwlen]

Love the video! I've been wanting to start making my own sandwich meat, but it'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!

[shyamdevadas]

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

[LENNY]

Thank you for that tip about the scale. I have 3 household scales, all of which bragged about their accuracy and range, and none of them will even measure a gram, let alone half a gram. Never thought of ignoring the tare button and just adding to the weight of the dish. Brilliant. A better mouse trap. Absolutely head slapping --- once you think of it.

[roki]

Thank you for this video It was detailed and enjoyable to watch.

[gregdazer]

Awesome video. Ham press has been on my list for a while. I got my sausage book on the mail. Thanks again Duncan.

[burtonurnie]

Awesome video. I enjoy these formed deli meat videos.
We use cooked ham, 1/4" diced, mixed with equal weight of raw ground pork which also has cure, salt and sugar added. We pack it in jars and pressure can. We use it for ham sandwiches on sundays when a crowd is around. ( maybe you remember the background noise the Sunday you returned my call about that nice sausage press? Thanks again, I'll send pictures)

[stephenjones]

This reminded me so much of watching my nan making hams and brawn. God I miss her so much, not just cooking and baking her and my mum would make, but the stories they would tell as they made delicious things.Both had slightly different recipes, but they were both awesome cooks

[-_.._._--_.-.-_-_-_-...-.-]

Haha! Yes! I now know what a toonie is! Thanks! Makes sense. I would like to see Canada one day. Great vid! You're helping a lot more of us than you know with the insight and info!

[KaoV]

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

[TheWhitetailrancher]

Making this again today, last batch was gone before the sun set the day it was cooked. changing recipe pretty substantially though. This time I am NOT going to rush it like i did last time though. 3 full days to cure this time. came out just fine last time and was delicious. But, I prefer to do it "right" this time. i pushed it last time mostly because it is pretty much muscle meat and not anything ground at all. consistent color throughout meat after cooked. But again, this time will be a great "test" to see the difference. already made the whole thing and it is pressed like heck in the hydraulic press 1st, then weighted and in the fridge!

[carfvallrightsreservedwith]

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

14 × 100, 1, 400 ÷ 30 = 46.6% protein.