Author Topic: Boneless Ham  (Read 1470 times)

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Boneless Ham
« on: September 03, 2007, 12:36:45 PM »
Original post by Sir Albino

  2 kilos pork meat (kasim or pigi)
Injecting solution:
1 cup water   3 tsp. prague powder
1/2 cup salt   1 tsp. vetsin
1/4 cup sugar (white)   1 tsp. cal. ham. spice
1/2 tablet ascorbic acid   
Curing solution (cover pickle)
8 cups water   1/2 cup sugar (brown)
2 cups salt   2 tbsp. prague powder
Or dry curing mixture
1 cup salt
2 tsp. prague powder
1/2 cup brown sugar

1. Dissolve salt and sugar in boiling water for injecting solution. Cool then strain through clean cloth. Add vetsin and prague powder. Inject the solution into different parts of the meat.
2. Soak in curing solution for 4-5 days in the refrigerator.
3.  After curing, wash off the excess salt by soaking in warm water. Drain by hanging.
1.  Boil the ham in enough water for 5 minutes.
2.  Discard water and boil again the ham in another water until soft. Carefully remove the skin.
3. Finally cook the ham in the following mixture for about one hour. For every kilo of ham add: ¾ cup of beer, 2 pcs. cloves, 2 pcs. bay leaves, 1 cup pineapple juice, 1 cup sugar, enough water to cover.
4.  Cover the ham with brown sugar and place in an oven until it is well-caramelized or use red hot "siyanse."

Merry Christmas...
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