Formed Ham - Butt & Picnic

Meats	Metric	US
pork butt	300 g	0.66 lb.
pork picnic	700 g	1.54 lb.

Ingredients per 1000g (1 kg) of meat

salt	18 g	3 tsp.
Cure #1	2.5 g	½ tsp.
pepper	2.0 g	1 tsp.
coriander	2.0 g	1 tsp.
ginger	0.5 g	⅓ tsp.
nutmeg	1.0 g	½ tsp.

Instructions

1. Remove skin. Cut meat pieces into 1” (25 mm) cubes.
2. Grind all meat through 3/16” (5 mm) plate.
3. Mix meat with salt and Cure #1. Pack tightly in a container, cover with cloth and leave in a refrigerator for 2 days.
4. Mix cured meat with all ingredients until mixture feels sticky.
5. Stuff mixture into cellophane bag whose size corresponds to the size of your ham press. Place the bag into the ham press and apply pressure to the cover.
6. Insert the ham press into boiling water but cook at 176º F (80º C) until meat reaches 154-160º F (68-71º C). In a small ham press, for example 4” diameter and 4-6” high, that will take about 2 hours.
7. Place ham press for 2-3 hours in cold water to cool and then place overnight in refrigerator.
8. Remove ham from the press.