Turkey ham with apricots and olives

Cut the turkey thigh (500 g) and turkey breast (500 g) into cubes of 2-3 cm.

Soak the dried apricots (100 g) in water, rinse, and cut into small pieces. The green olives (30 g) can be left whole or halved.

In a deep bowl, combine the turkey, dried apricots, olives, cardamom (2 g), gelatin (10 g), salt (10 g), black pepper (2 g), and ghee (50 g). Mix the mixture well.

Place the mixture in the refrigerator for at least 2 hours.

Line the bottom of the ham mold with parchment paper. Firmly pack the mixture, pressing down for a denser texture. Place parchment paper on top again, then close the lid and secure it with springs.

Place the ham mold in a pot and fill with water almost to the level of the lid. Bring the water to 80°C and cook for 3 hours. In a slow cooker, cook on the stewing mode for about 1.5 hours, and in a pressure cooker on the slow cooking mode for about 3 hours.

Remove the ham mold, place it under cold water for 10 minutes, then put it in the refrigerator for 12 hours. After cooling, carefully remove the ham from the mold and slice it.