Homemade Chopped Ham
A source of complete protein, iron, and B vitamins, this ham is filling and works well as a hearty meat snack without excess carbohydrates. The chopped texture keeps it juicy and gives it a pronounced meaty flavor with a spicy aroma.
Cut the pork (600 g) and beef (400 g) into small pieces, add nitrite salt (10 g), table salt (8 g), sugar (2 g), and ham spice blend (3 g), then mix the meat thoroughly and refrigerate it for 48 hours at 2-4°C. During this time, mix the mass 2-3 times so the curing distributes more evenly.
After curing, cut about half of the pork into 1×1 cm cubes, and pass the beef through a meat grinder twice. Pour in water (150 g), add food phosphate (2 g), and knead the mince until protein threads appear, making sure its temperature does not rise above 8-10°C.
Combine the beef emulsion with the pork cubes, stuff the mixture tightly into natural casings if needed, and leave the loaves in the refrigerator for another 12-24 hours. Before heat treatment, temper the ham for 40-60 minutes at room temperature or in the oven at 50°C, so the inside of the loaf reaches about 14-16°C.
Then cook it in the oven at 85-90°C for 30-50 minutes until the surface is lightly roasted. Lower the temperature to 80°C, place a tray with boiling water at the bottom, and bring the ham to 69°C inside. Immediately after that, shower the loaves with cold water for 20-30 minutes, dry them, and let them rest in the refrigerator at least overnight, preferably 2-3 days.
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