Prosciutto Style Ham | Steve Lamb

Make your own prosciutto ham with a chump joint of pork. It's easy and will save you £££s. It just takes 3 months instead of a year for normal prosciutto.

- - -

RELATED LINKS

• Why not join Steven and learn more about smoking and curing at our Cookery School?

- - -

OTHER LINKS

[ultimatewarrior]

Hi Steve, I've currently got a leg on the go and it's magic! I check it every week or so and it's just getting better and better. Loved the Pig in a Day course, thoroughly enjoying curing and smoking meats :)

[paulmaters]

Steve !, A Big thank you for your videos, you make it easy, simple, right info and straight forward, to helping me cure meats for the first time. Great work keep it up .

[GlenAndFriendsCooking]

Easy - so easy! Looks like something we'll try over on our channel!

[harnamthandi]

Hi all, if anyone is interested, I've used the method in the video to make my own ham which cam out a treat. I'm doing my second batch now. I worked with 1.2 - 1.4kg chump joints, curing 2.5 days per kg, not 3 days as it get too salty for me. I keep it in the fridge, wrapped in musing and on a wire rack. Do not put it into a container as it stifles the airflow and promotes bad mould growth. The joint stays in the fridge for 4 months, just to age it bit more. I've got a video of the first tasting posted on my channel if curious. I have to admit that the further I shaved into the body of the joint the better the ham tasted. Good luck making yours.

[josh]

Trying to decide if I should buy your handbook. The River Cottage Bread handbook was fantastic and has become my go to reference book.

[johnlupo]

Excellent video. I keep rewatching it. I'm trying to make my first prosciutto.

[ixekun]

I wish this video was much more detailed.

What do  you do with the mold? can you eat it? what about the tough sinew in the meat? is that edible or does it become a rock-hard piece inside the meat? what styles of meat does this technique work on?

[mimibocas]

Fantastic! The simplicity is overwhelming. I would like to try this with a de-boned leg of pork.

[hcd]

Hi Steve, great salami, chorizo and prosciutto style ham recipes, everything you make looks really delicious.

[mcgibs]

It's kind of astounding to think about how the wonders of fermentation gives us so many nice things. Fungus is such a strange beast. It could be your best buddy or worst enemy.

[VonBlade]

This is one of those terrible "how to"'s that skips all the essential bits. You can't go from "cover it in salt" to "and here's the ham".
How do we wipe the salt off?
Do we have to wipe all the salt off, or is leaving some on okay?
Does it need to be covered in the fridge?
Do I need to do anything else during the "curing in the fridge" process?
Wont the mould appearing affect other food in my fridge?
Do I have to cut all the mould off when eating it?
How do I store it once I've started cutting off that layer of bacteria-protective mould?
How long will it stay good for?

I accept that you're enticing people to do your course, but a few extra hints to the procedure would be nice. At the moment we've gone from "here is a tree I'm about to cut down" to a finished log cabin with no middle steps :)

[brwhyon]

I just watched your Salami making process prior to this and had to see this prosciutto method of yours, , yes, I'm hooked and will definitely give your salami method a try, Thanks, Cheers !

[dancardiff]

Hi Steve, very nice, I have a question, how do you store it in the fridge for three months? Do you need to have it isolated from any other foods? Thanks, Dan

[mikejaz]

Hey Steve, my wife (a food stylist in Chicago) brought home a nice sized boneless chunk of Slagel Farms ham, butchered this morning. I'm going to do your salt immersion technique, and I can't wait to see the results...only I guess I'll have to!

Here's to proscuitto in the spring or 2016! New subscriber, looking forward to more demos.

[highwayman]

Living here in Nth Thailand there is an abundance of superb pork but no cured meat, so I am following  a few of your recipes. Great to see that you don't use pink salt as that is not available around here.  Tomorrow I am going for Pancetta and as there are no juniper berries around here I am using lemon grass.

[interstellarlapisthecccp]

Love the taste of Prosciutto... it's got that really irony taste, kind of like blood or liver. It's not cooked so it still has a bit of that raw flavor with the addition of the salt and layer of mold that has developed around it.

[brachadan]

Hello, thanks for the video. Could you make me sure, that 1) keeping the meat in normal fridge for 3 months is safe without fresh air flowing? Must the meat be hanged in the fridge or can it just lay there? 2)what temperature must be maintained inside the fridge?Is it allowed to open the fridge from time to time? 3)the salt - can i really use just normal salt WITHOUT NITRATS(sea salt or salt from mine)? Thank you so much for your answers in advance!

[tonylovering]

I use the equalisation method so you cant over salt it. 2.5% of the weight of meat in salt plus and few other herbs and spices and pack it into a vacuum sealed back and place in the fridge for about a week but even if you leave it another week it will still be good. Wrap in collagen wrap and hang in the fridge until its lost 35% of the total weight and its ready to eat.

[paulcallahan]

Anyone with even half a brain would understand completely. This is the most basic and most reasonable video I have seen re. cured pork.
Add any flavouring you like, wrap in muslin, whatever. Wonderful video

[johnlupo]

Mr. Lamb hello. Do you have any videos showing how to make Soppresatta ?
Currently I have your Prosciutto drying in my fridge.
Thankyou.