Do you also miss those tantalizing and mellow hams?In fact, to make a delicious ham, you don't need complicated equipment or hard-to-find ingredients. Today, I'm going to share with you a simple and practical way to marinate ham at home, so that you can enjoy it at home easily.
First of all, the selection of materials is the key. The core ingredient of ham is, of course, meat, and the hind leg of the pig is recommended here because of its firmness and lean fat, which is more suitable for curing for a long time. After the meat is washed, remove the excess fat and fascia to ensure that the ham tastes better.
Next is pickling. This step is crucial and has a direct impact on the taste of the ham. First, place the prepared pieces of meat in a large bowl and add the appropriate amount of salt, making sure that each side is evenly spread. Table salt not only adds flavor to ham, but is also a good preservative. In addition to salt, you can also add some spices like black pepper, rosemary, and more to add layers to the ham. The tip here is that the choice and combination of spices can be adapted to individual tastes to create a one-of-a-kind family specialty ham.
The pickling process requires patience. Place the marinated meat in the refrigerator and marinate at low temperature for at least a week. During this time, the pieces of meat should be turned every day or two to ensure that each part is evenly marinated. Over time, you'll notice that the meat will shrink and the color will darken, which is a sign that the marinating is going well.
When the marinating time is over, we come to the most critical step - drying. Remove the marinated pieces of meat, wipe off the salt and spice residues on the surface with a clean cloth, and hang them in a well-ventilated area to dry naturally. The drying time varies depending on the size of the cut of meat and weather conditions, and usually takes a few weeks to a few months. During this process, the meat gradually becomes firmer and drier, and the aroma of the ham becomes more and more intense.
Finally, when the surface of the ham becomes dry and firm, and the meat on the inside is tight, it means that your home version of the ham is ready. Cut a slice, the delicious meat and unique aroma will definitely make your taste buds enjoy a feast.
The curing of ham may seem complicated, but once you master the essentials, each step is simple and easy. This ancient method of food preservation not only brings us delicious enjoyment, but also contains the inheritance and respect of traditional craftsmanship. Now, let's try our hand at making this traditional delicacy at home!