Homemade pork ham with olives

1. 

pork shoulder 1.4 lb (650 g)

Wash the pork and cut it into larger pieces.

2. 

Chop 1/3 of the meat in an electric chopper or mince.

3. 

olives with peppers 1 oz (30 g)

Cut the olives into wheels. Add the minced meat together with the olives to the chopped meat, mix.

4. 

water 5 tbsp (75 ml) • sugar cane 0.5 tsp • salt 0.5 tsp • ground black pepper 0.25 tsp

Dissolve salt, sugar and pepper in water. Pour the marinade over the meat and stir for a few minutes.

5. 

Put a bag for cooking ham or press in the ham cooker. Put the prepared meat mixture into the bag and press it down as much as possible. Close the well-pressed meat in the ham cooker with a pressure piston (part of the ham cooker) and store the container in the refrigerator for 24 hours.

6. 

Cook the ham for 2 hours at a water temperature of 345°F (175°C)F (175°F (80°C)). The water must not boil and must reach about 1.5 cm below the upper edge of the ham cooker.

7. 

After the mentioned time, take the ham cooker out and let cool. For faster cooling, you can immerse it in cold water, but not completely, so that water does not get inside. Loosen the pressure piston, ...

8. 

... pour out the meat broth that has formed in the container and tip the cooked ham out. Remove the plastic bag and cut.