Recipe of Any-night-of-the-week California Farm Prosciutto Ham
Hello everybody, it's John, welcome to my recipe page. Today, we're going to make a special dish, Steps to Make Ultimate California Farm Prosciutto Ham. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from California Farm Prosciutto Ham, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Prosciutto Ham delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Prosciutto Ham is 2 people all year. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Prosciutto Ham estimated approx Prep 26 days, dry to 67% of original weight.
To get started with this particular recipe, we must prepare a few ingredients. You can cook California Farm Prosciutto Ham using 6 ingredients and 3 steps. Here is how you cook that.
When the temperature cools in winter, or you have a barbecue big enough to smoke in, or an indoor closet that is under 78F degrees for six weeks, you can turn a fresh pork shoulder ham into the most delicious prosciutto ham. Imagine, 6 pounds of this delicacy under $2 a pound, over $18 a pound on amazon. I cold smoke this ham in summer overnight on the barbecue, in winter I use a fruit fly free drying chamber.
Ingredients and spices that need to be Prepare to make California Farm Prosciutto Ham:
- Fresh 8 pound fresh whole pork shoulder ham, bone in, dries to 6 pounds
- To airdry: seasalt, 2.25% per pound of fresh ham
- Half a cup of wine to stick the salt to all parts of the ham, especially the exposed marrow in the bone and the slits in the skin
- To cold smoke: seasalt 2.25% per pound, 1/3 cup eachof brown sugar, black pepper, sweet paprika powder, garlic, mixed with enough wine to make paste
- Equipment: 2 gallon foodgrade plastic freezer bag, butcher twine, internal temp probe, drying chamber or barbeque, a precision metric scale
- Cost: fresh 8 pound whole shoulder picnic ham $14, salt, wine, other $1, makes 6 pounds when dried
Instructions to make California Farm Prosciutto Ham
- I dry cure all my charcuterie, using just enough salt, called equilibrium salting, so there is no left over salt to dispose of into our septic system. Bring ham to room temperature. Wash with vinegar. Make thick paste of salt with some wine. Lay ham fat side up, feel edge of bone, stab to make 6 deep narrow cross cuts every two inches on top of bone, so the salt can penetrate inside to the bone.
- To airdry, put meat into a 2 gallon ziplock bag. Store in fridge pressed under a ten pound weight, two days per pound of ham, so twenty to twenty six days for this one. Turn daily. When done, rinse with water, rinse with vinegar, dry. Now, Weigh precisely in grams to establish starting weight. Use twine to hang in cool dark fruitfly free place till weight is down 33%. Weigh weekly. Slice paper thin when served. Enjoy.
- To smoke your ham: cure first with dry rub of 2.25% dry seasalt, 1/3 cup brown sugar, 1/3 cup each of garlic powder, 1/3 cup black pepper and 1/3 cup sweet paprika. Mix well, add wine to make a thick paste. Press into cuts you made, rub evenly over the ham. Dry cure ham in 2 gallon ziplock bag in refrigerator, two days per pound. Wash with vinegar, dry, then slow cold smoke ham in mesquite charcoal and soaked oakwood with internal temp gauge showing you reached 170F degrees, about 6 hours.
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