Homemade marbled ham
A source of protein and healthy fats, marbled ham has a rich flavor and aroma thanks to the addition of garlic and spices. Ideal for a keto diet, it supports muscle health and provides satiety.
Marbled ham uses pork with different fat levels: lean meat gives structure, while fatty strips make the slice juicy and attractive. This version uses a shorter 1-2 day cure.
Slice pork (1000 g) into strips. Mix nitrite salt (10 g), table salt (8 g), food phosphate (3 g), ham spice mix, and minced garlic (5 g).
Add the dry mix to the meat, pour in ice-cold water (150 g), and mix for 15-20 minutes until the mass becomes sticky and protein threads appear. Keep the meat below 10-12 °C.
Refrigerate at 2-4 °C for 1-2 days. Stuff tightly into casing, let the loaf settle in the refrigerator for about 8 hours, then warm it to 14-18 °C inside before cooking.
Cook in the oven: warm at 50 °C until the inside reaches 50 °C, then add a tray of boiling water, raise the oven to 80 °C, and cook until the center reaches 69-71 °C.
Shower with cold water for 25-30 minutes, dry, and refrigerate at least overnight.
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