Smoked Pork Ham

 Ingredients

• Pork hip 1kg
• Salt 20g
• 100ml water
• Optional: SMALL pinch of white pepper
• Optional: SMALL pinch of ground nutmeg

Preparation:

1. Clean all fat from the hip, cut in cubes about 1-1,5 inch big
2. Mix in salt and water; keep mixing until it becomes sticky (releases proteins)
3. take about 100-200g of meat and mince it
4. Mix it back with the rest of meat, it will serve as a glue
5. Stuff in the plastic bag and in the form
6. Regrigerate for 24

Cooking

Put in 74C warm water and keep cooking until the temperature in core of the ham reaches 72C for at least 10 minutes. Take out and cool down, refrigerate