Pork ham from the ham cooker

1. 

pork thigh

Wash the fresh pork meat, dry it and cut it into cubes of different sizes.

2. 

water 6.75 tbsp (100 ml) • salt 0.5 oz (12 g) • sugar granulated 1 tsp

Dissolve salt and sugar in water. Pour the mixture over the meat and mix. Stir for about 10 minutes, the mixture soaks in the meat.

3. 

Put a bag for cooking ham or sausages in the ham cooker. Put pieces of meat into the bag and press the meat to the bottom as much as possible. There must be no space between the individual pieces of meat.

4. 

Close the pressed meat in a container of ham cooker with a pressure button (part of the ham cooker) and store the cooker in the refrigerator for 48 hours.

5. 

After two days, put the ham cooker into the water. The water must reach about 1.5 cm below the upper edge of the ham cooker. It must not be completely under water, water must not enter the ham cooker.

6. 

Cook the ham for 2,5 hours at a water temperature of 345°F (175°C) F (175°F (80°C) C). The water must not boil. The ham will be stewed, not cooked. After this time, remove the ham cooker and let it cool well. For faster cooling, you can immerse it in cold water. But not whole, so that the water does not get inside. Then release the pressure button and tip the cooked ham out of the container.

7. 

Remove the plastic bag and cut the ham.

8. 

It is best cut thin on an electric slicer.

9. 

The ham is very tasty with fresh bread and mustard.