Pressed Ham
This Pressed Ham recipe is a classic approach to making high-quality, deli-style meat at home. By combining a mix of ground and cubed pork, it creates a "mosaic" texture that is much denser and more satisfying than commercial alternatives.
Ingredients
- 1 kg Pork ⅓ ground, ⅔ cubed
- 15 grams Salt
- 10 grams Brown Sugar
- 3 grams Cure #1 (Pink curing salt)
- ½ tsp Liquid Smoke
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- ¼ cup Water
Instructions
- Mix all ingredients well until very sticky.
- Put into a plastic bag and refrigerate for 24 hours.
- Spray ham press with cooking spray lightly and slowly pack meat in tightly to eliminate any air pockets.
- Place press into a pot of near-boiling water (180°F) with water level slightly higher than the meat level. Cook until internal temperature reaches 160°F (71°C).
- Immediately place in an ice bath to cool to 10°C (around 50°F), then refrigerate for 12 hours.
- Run hot water over the outside of the press for a few seconds to release the meat.
Notes
A quick tip: Since this uses Cure #1, make sure you’re using a scale that is accurate to the gram—getting that ratio right is pretty important for both safety and flavor.
Nutrition
Calories: 1114kcalCarbohydrates: 213gProtein: 53gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 9968mgPotassium: 3186mgFiber: 56gSugar: 10gVitamin A: 985IUVitamin C: 20mgCalcium: 551mgIron: 18mg
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