Homemade ITALIAN HAM 😋 How to make Prosciutto Cotto
ฝัง
- เผยแพร่เมื่อ 28 ส.ค. 2024
- Today thanks to your advice, in particular thanks to Mirko and Riccardo, we prepare homemade ham, without preservatives, without artificial flavors, without dyes, without lactose and without emulsifiers or jellies.
A truly Artisan Ham 😋👍🏼
Keep in mind that as soon as it is cut it have a beautiful pink color and then after a few hours the color will tend to hazelnut colour 😉
For this recipe I used:
Pork Rump 3 kg
Water 1.5 liters
Sea salt 180 g
Garlic 1 clove
Bay leaf 2 leaves
Clove 1
Juniper 3 berries
Black pepper 10 grains
Cinnamon 1 pinch
Nutmeg 1 pinch
10% discount until September 26th if you use the code: CIOCCOLATO
for the purchase of Elechomes Vacuum Machine: amzn.to/3CuZgti
Digital thermometer: amzn.to/3hQXcE9
Don't forget to share your experience by leaving a comment 👍🏼
Here, on my website, you will soon find the written recipe: www.cuoredicio...
APRON cuoredicioccolato.it : shop.spreadshi...
Here you can buy the Cuoredicioccolato T-SHIRTS
YELLOW LOGO: bit.ly/2zzH3zF
RED LOGO: bit.ly/35XqPwp
Spectacular BEER: bit.ly/2YMMnJ9
If you would like to support the channel, do not hesitate to contribute to the purchase of the necessary material ;) thanks in advance
/ cuoredicioccolato
Here you can Help me to buy the right equipment to improve my videos: bit.ly/37dI1hy
INSTAGRAM: www.instagram....
FANPAGE FACEBOOK: / cuoredicioccolato-3858...
15% DISCOUNT on all KOTAI knives
KOTAI JAPANESE PROFESSIONAL KNIVES: kotaikitchen.c...
just click on the link and before payment use the discount code "cioccola"
RØDE Wireless GO: amzn.to/37dOYxL
Softbox Kit di Illuminazione: amzn.to/2H640uH
ULANZI ST-08 Supporto: amzn.to/2uuRu5i
DJI Osmo Action Camera: amzn.to/3fn6KTt
I love the way you speak English in your own way without any care of contradiction.beautiful.thank you.
😂👍🏼 thanks
I really don’t know how people are giving this videos thumbs down.
Spectacular!
Exactly 😉 bravo 😜
That was a real professional Italian Ham making demo with spectacular result. It's always more delicious without chemical additives. Thank you for another unique video.🥩😋
Thanks for your support and comments 😉🥳
@@Spectacular-cuoredicioccolato 🙏
Darn, I was salivating already two videos ago. Now I have to take the fridge by storm. Spectacular :thumbsup:
Mulzumesk 🥳 I done the palinka 😉
The arm circles at the end tell the whole story. Thank you very much
Exactly 🥳 spectacular 😉
Lol this one came with the kiss in the end.
😂👍🏼
My favorite quote of yours from a previous video “You don’t need da pinka salt. Just da sea a’salt...”
I can’t wait to try it :)
😂👍🏼
Yummy, yummy, I can't resist the ham.
Yes 👍🏼 it was spectacular 🤪
I always enjoyed eating Prosciutto Cotto in Asmara, ERITREA. I didn't know how easy it is to make it! I am encouraged!
Now you can make it at home 😉
I think I will try this recipe out with the pigs I'm raising right now. I love the hand gestures while eating 😆
Spectacular 🥳 keep us updated 👍🏼
Amazing! Thanks for sharing with us this great recipe! 🙇🏻
Thanks 😊 for watching and sharing the video
Spectacular Andrea! We're always learning new preparations from you. This is similar to the Sous Vide technique which uses lower temperatures and longer cooking.
Exactly 😉 probably I will buy one of that tools in the future
Dan, at what temperature do you prepare the prosciutto using a sous vide?
sei bravissimo complimenti 👏👏👏
Grazie 🤩 Giuseppe 🥳
I need to say you are so funny 😂 Thanks for wonderful recipes! 👍
😂👍🏼 thanks
You will get more even color distribution if, after injecting but before cooking, you leave it in the refrigerator for 3 to 5 days. Sometimes longer. In this way the salt gets time to equalize evenly throughout the meat. Love your videos. Just a tip.
Thanks for the advice 👍🏼 and your support 😀
No, it would be too salty. 24 hours max at 12%
😱
Another great video Andrea, I really like this idea, I will give this a try when I find a nice piece of Pork that has not been mutilated by the Thai Butchers. I've been making Pressed Ham in Cylinder Moulds for many years and getting fantastic results, as getting a nice big whole piece of Pork is near impossible here in Phuket. I have been using Cubed Pork Shoulder, Loin and Hip mixed with Emulsified Pork Meat and Fat as a binder. I have 4 moulds and make about 6kg at a time, one thing good about the Pressed Processed Ham is you can add Dried Chillis, Green Olives, Herbs and Spices, Dried Fruit, and Nuts for a more exotic product. I also always use Cure #1 it helps with the colour and keeps away nasties that may be present.
The Knife Project is progressing nicely, I have almost decided on the final design. I have fitted a Spacer between the carved Mammoth Ivory Scales to fill the whole that will be cut through the Damascus Steel Tang. I had to grind the Spacer to 2.5 mm thick to match the thickness of the Damascus in the Tang, it was hard work as that stuff is so hard took around 6 hours, then I had to carve the spacer to match all the aspects of the existing 3D, scene it took about 14 hours of Magnifying Glass grinding with small Diamond and Carbide Burs.
Speak soon
Barry.
Perfect 👍🏼 I can understand what you means 😂
I am very excited to see the knife 🔪
Keep me updated 🤩
I love when a plan comes together! Spectacular!
Me too 😉 thanks
Professional ❤
😉👍🏼 thanks
As usual. Perfect and effective! I'll try!
Thanks ☺️
Superbo.... thanks 🙏🏼😀
🥳 spectacular 😉👍🏼 thanks
This is such a perfect recipe for sous vide immersion circulator.
Yes 👍🏼
LOVE your videos and your accent..!
Thanks for your support 👍🏼
magnifico, great looking ham and great arm twirl.
Thanks 😉🥳
Wow. So Easy. This is my project for the next weekend. Thanks for your recipes.
Bravo 👍🏼
@@Spectacular-cuoredicioccolato I had a fabulous breakfast: Freshly baked bread, selfmade cheese and homemade Prosciutto Cotto. The taste was great - spectacular!
Spectacular breakfast 🥳👍🏼😋
looks delicious and not too complicated. i love prosciutto!
Yes 👍🏼 very easy and yummy
Spectacular!....I have done prosciutto in the past but this recipe seems much better than mine..... I'll try it as soon I get the meat
Thanks 😉 keep us updated 👍🏼
love your channel Andrea 🙂
Thanks ☺️ Oscar
I like the fast motion...very spectacular
Thanks ☺️
So easy! Spectacular!
Exactly 🥳 thanks
Thank you I never knew about the plates in the pot. I'm going to do this. I'm happy I saw this before I put the meat into the pot. How about using double (2) vacuum bags? And.. Your cucina is awesome! Very spectacular! ♥
Yes 👍🏼 double bags is better
Wow that's different. I've always smoked mine . looks great ill give it a try.
I like smoked too 😋
Looks good. Minimal spices. Just a taste of good meat from a good resources we can get. Right ? No bad comments please. Five plus from a Canadian in Poland and admiring Italian cuisine. I tasted prosciutto crudo with my friends Italians made home in Toronto this was fantastic. Thank You
Yes 👍🏼 exactly
Amazing recipe! Thank you once again for sharing. Very very very want to repeat it myself now!
Thanks ☺️ please share the videos with friends and family
Making this today amigo
Spectacular 🥳 let us know when you taste it
I love your recipes. I use them all the time but I can’t get over using 1 clove in something. Does it really spice the food?
If you don’t like, you can skip it
Dear Mr. Spectacular
I have a question... I vacuum-sealed the ham as you advised, in 2 bags. After cooking, but before putting it back in the refrigerator, I noticed that there is brine in the bag (and I'm sure the bag didn't break)? Should I leave it like that or should I remove the brine and then vacuum-seal it again? Since I made 1.5kg of ham and kept the cooking time the same as in the original recipe, will this affect the final product and how much?
Probably it’s some liquid from the prosciutto 👍🏼 it will be spectacular 😉
Have you taste it?
oh wow this is the most beautiful ham i ever seen , sucha SPECTACULAR pieace of pork
Thanks 🥳
You are a wonderful teacher. Tried your beer and wine recipes. Turned out great. Hope this recipe will turn out great... 👌
Thanks ☺️
Keep us updated 😉👍🏼
Hi, just discovered your channel! Thanks a lot for the video, sounds great. I make my own sausages, bacon and ham for years, but I missed a recipe for prosciutto cotto so far. I will cook it "sous vide", I am sure it will be great. THANK YOU!!!
Spectacular 🥳 let us know when you taste it
Hi, Benedikt,
Let me know at what temperature you cook it sous vide and for how long time?
Thanks a lot
Hi, I heard correctly? Prosciutto cotto can be stored in fridge one month in vacuum? Is it kind of maturing or just keeping?
Just keeping
love watching you and i think i'm going to try this
Thanks ☺️ keep us updated
Spectacular 🥓👏👏👏
Brava 🤩🥳
Put a wireless meat thermometer in side the pork before sealing.. could work
Thanks for the idea 👍🏼
As I mentioned already in the original italian channel I will definetely try this! The spice combination it very very good! I used the same spice combination when I made brasaola last year :-) .Never came in my mind to try it on ham. Thanks.
P.S. Capisco l'italiano. Non parlo da circa 15 anni ma capisco quasi tutto
Cheers
Spectacular 😉 bravo
Anche io non parlo inglese 😬🙃
Oh look at this playlist looks I found the real treasure I love this channel great work 🤩 I love to learn how to cure meat
Surprise 🎉
Great video, question, why make 1,5 liter brine if you only use 400ml ??
Because it’s difficult to make a small quantity like 400 ml, the problem are the spices
Thanks for clearing that up. it was really confusing me! I am going to try with 1.5kg first so I'll only need 200ml of brine!@@Spectacular-cuoredicioccolato
Remember to use half of salt and half of the spices
Great recipe! I have a ham that weighs 1.450 kg, what do you think how long the meat should stay in the water after each boiling? Should I divide the times in a half?
25% less time but same temperature
Looks great! Since no additives other than salt, It looks like roasted pork. I would add some celery juice powder and sugar to the brine. Naturally cured or “uncured” (for those who believe celery juice powder is a better alternative to commercial nitrates- I don’t).
Thanks for the advice 😉👍🏼
@@Spectacular-cuoredicioccolato
Nitrates are nitrates no matter the source
Italian hams are spectacular! 👍👍
Bravo 🥳 thanks
amazing! Bit painful to watch whilst making a water fast but this will be one of my next projects. Thank-you very much, Andrea.
👍🏼 water fast 😱
@@Spectacular-cuoredicioccolato Hi Andrea, I just wanted to give you a quick feedback. I have just finished making my first ham (small but very fine!) and it is totally amazing! My wife couldn't believe the flavour. I made mine for 4 hours at 72 degrees C with my sous-vide device. Am looking forward to putting this on my pizza this evening - the dough will be raising for a total of 32 hours... Many many thanks for sharing this.
Thanks 👍🏼 for sharing your experience with us 🥳
Enjoy your pizza 🍕 it will be spectacular after this maturation and with your ham 😋
That is my dream kitchen!!
Thanks ☺️
Thanks man! and now i am hungry again! :D
😉👍🏼🥳
dove posso trovare la descrizione esatta del prosciutto? link per favore
Non ce l’ho 😬 sorry
Amazingly Spectacoolar.
Thanks 🥳
i do a lot of sous vide and you sir are correct @ 15:00 min double vac bags are important for large pieces . Look forward tro tryin this with pork the bacon i made using your recipe was well received with my friends . i asked for any comments and the only one i got was keep making it .I still do not get notifications for your video and i have the notification on all . Naughty you tube .
Did i hear 4 very very very very spectacular on the windmill of satisfaction , i must make this one
😂👍🏼🥳 yes 😉 you must 😋
Hi there,
Another great video mate - quick question - is it possible to do same or similar recipe with beef rump?
Yes 👍🏼 but will be different, probably more dry
Spectacular!
Thanks 😉
This looks spectacular. Cheers!
Thanks 👍🏼
Ciao, Andrea! Did you use only 400 ml of the brine you made (1,5 l)?
Yes 👍🏼
@@Spectacular-cuoredicioccolato in this way I don’t really understand why it’s needed to make an almost four times more brine))) anyway, my 3 kilo chunk absorbed only 200 ml of brine at the end. I stoped infusing after 300 ml because meat was pushing away the brine. I checked the weight and it was 200 gr more then before infusion. Hope it will be enough to marinate the meat enough. Thanks for the recipe!
👍🏼 I make more to balance the spices. Keep us updated with the tasting 😉
@@Spectacular-cuoredicioccolato cool tip, thanks! Will come back to you in a couple days;)
Thanks 😉👍🏼
That looks delicious!
That looks spectacular 😉
I was talking to a friend about we should make homemade cooked ham. Then I saw your video. It's a sign, haha, I need to make ham now :-D
😂👍🏼 let us know when you taste it
Damn it, Andrea. From now on, I'll have to make my own prosciutto cotto for my pizza. Please, don't show us, how to make mozzarel... oh, wait. DAMN!
😂👍🏼 too late 🤪
Looks lovely
Thanks 😊
Stiami gia provando!
Ho cambiato indirizio.
salutti da isola di Veglia / Krk, Croatia
Hari Jurada
Grazie saluti dall’Italia 😀
Looks delicious!
It is spectacular 🥳😂😉
Super as always.
Thanks ☺️
The professional vacuum machines are chambers that push out the air. You can vacuum pack soups and stocks etc. The domestic home vacuum packers suck out the air and can’t deal with juicy or wet food. Different types of bags.
Thanks for the information 👍🏼
Spectacular, thank you!!!
If you use smaller pice of meet ie 1kgr then you use 125g of the mix water ?
And what about the time of cooking ?
Yes 👍🏼
For the time 😉 10% less
Is it possible to use another kind of meet? And thank you so much for all your great vidéos.
You can try with turkeys
Hello, I just watched your video again and I still have a very important question, when you are at the 1st temperature of 72° do you turn off the heat under the bowl? and the same for the other 2 temperatures, you turn off the heat each time, thank you for your answer, I ordered the ham this morning for the beginning of the week!! thank you again
Yes 👍🏼 you should try to keep that temperature, so on and off the stove
@@Spectacular-cuoredicioccolato merci 🙏
You’re funny. Love it❤️😂
😂👍🏼 thanks
Wow wow wowwww!!! Damn that's just beautiful 🤤🤤🤤🤤🤤
🥳👍🏼 thanks
Great video, thank you! I made this and I want to know: Can I freeze the ham?
Usually not, you can cut in big blocks and vacuum them 👍🏼
Very honest.
😀 thanks
👍🏻
😉
Hi Chef! Thank you for sharing your recipe. There is one thing i need clarification.
For making the brine, you used 1.5 litter of water + spices. But you used only 400
mil of brine to inject into the ham. What happens to the rest of the brine? (1.500 mil-400 mil = 1.100 mil). I am looking forward to your explanation. Thank you!
Hi 👋🏼
With less amount of brine is difficult to balance the spices
Understand! Thank you very much, Chef!
Keep us updated 😉
Can i just put it on constant temperature in sous vide?
For example 2 h at 76 C?
Yes 👍🏼
Can someone explain to me what part of the animal does "pork rump" come from ? I find the info on google confusing, one place says that pork rump is pork butt and that i comes from the shoulder. I also found one image placing the rump on the very top of the back leg. Thank you!
It’s one mussel of the leg
If you already have the vaccum sealer machine then get yourself a immersion circulator for sous vide, it is perfect for cooking ham like this, very easy. I cook my UK style gammon ham at 62C and it is very tasty and juicy with a nice texture, you could of course go higher if you want a more crumbly texture as seen in this video but I like it a little firmer and find it freezes well also.
Thanks 😉👍🏼 for the advice 🤩 I must find one
For how long you cook it at 62C?
@@andreeamunteanu7802 3 hours per kilogram. You could do longer if you wanted but I wouldn't recommend any less.
Why did you make so much brine if you used only little bit of it?
Because it’s only water with salt, if you do less it’s more complicated to adjust the spices
@@Spectacular-cuoredicioccolato Thank you for your explanation.
😉👍🏼
That’s a good looking ham. The prosciutto at the store is more red. Is because they use curing salt?
Exactly 👍🏼
Great video, yet again. I wonder if this ham can be made sous vide in stead of the 3 temperatures with holding time. My ham turned a little over cooked as maybe the thermometer was out a bit.
Yes 👍🏼 sous vide will be perfect
@@Spectacular-cuoredicioccolato that’s great! Thank you for replying. How long at which temperature do you think?
Better if you follow the same steps 😉
I'm now in process of doing this exact ham.. Love your channel thanks.. 👍
😉👍🏼 keep us updated 😋
I love your recipes and thank you for all of them. Your kitchen looks fantastic! BTW, I 've never found in Umbria small cucumbers for pickling.
Also, visited a few ferramentas in hope of finding a funnel to make small sausages. No luck. Always thank you for your replies😊
Are you in Umbria ?
@@Spectacular-cuoredicioccolato yes, we live in Foligno😊
😀 great 👍🏼
I was in Thailand when I done the pickled and when I bought the funnel 😂
@@Spectacular-cuoredicioccolato We used to live in Canada where anything you wanted to buy was available...Pros and cons...life goes on without pickles but with great cheese and wine🙃
😂👍🏼 enjoy 😉
Can I use sous vide cooker instead gas stove?
Yes 👍🏼 it will be even better
We just had this ham this morning, buonissimo ed eccellente. Some changes, I used pork loin because I can’t get boneless leg here, also it would be too big for us. I did not vacuum at all jus placed it in an oven bag and extracted as much air as possibile, I adjusted the time and temp. I added rosemary. The rest just as you said.
It’s a little inconvenient all that time with the heat on and off. I was wondering if I could do a constant cooking in a pot with water but in the oven at 175F. What do you think? Era veramente buonissimo, grazie per la ricetta
Spectacular 🥳
👍🏼 yes you can try but if the temperature grow with the meat 😉 it’s better
Ovens are notorious for fluctuating in temperature, but if your pot holds a lot of water by volume it will settle around the average temperature.
My oven is very precise, but overshoots a bit when heating up whereas the previous one would fluctuate +/- 20 degrees C.
I know of these methods because in Sweden, where I grew up, people make Christmas ham every year! 😋
Use a probe thermometer in the water and adjust temperature as your oven requires.
Thanks for the advice 👍🏼
Complimenti sei bravissimo 👏🏻, proverò a fare questa magnifica e succulenta 🤤 ricetta. Scusa una domanda, non ti conviene usare un "Roner" per cucinare queste ricette a temperature controllate?
Per il problema visualizzazioni, ne parlava uno youtuber: Stefano Barbato. Spero non sia quello che gli sta succedendo a lui 😞, altrimenti la questione sarebbe tristissima 😩
Si 👍🏼 avercelo il roner. Che è successo a questo youtuber ?
@@Spectacular-cuoredicioccolato Ha il canale sotto attacco. Ti consiglio di andare a vedere cosa dice, spiega benissimo il problema come quello che hai te.
Ok 👍🏼 gli darò un occhiata 👀 grazie
@@Spectacular-cuoredicioccolato Non c'è di che. Spero possa esserti utile
Bonjour, est ce que je garde les memes temps de cuisson si mon morceau de jambon fait 2 kgs ?merci
Yes 👍🏼
@@Spectacular-cuoredicioccolato merci
Keep us updated
@@Spectacular-cuoredicioccolato j’ai encore une question, (Hélas la traduction de votre video n’est pas possible en français !!) quel volume (ou combien de seringues a peu près ) injectez vous dans la viande ? merci 🙏
@ludovicdubois6449 sorry 🥺 maybe in the future
Very nice 👌
Thanks ☺️👍🏼😉🥳
Try do it with smoked meat. Exactly this same process but add one step before cooking -smoke it.
Thanks for the advice 👍🏼
Bravissimo. Penso che dovresti spiegare la ricetta in Italiano, perché il tuo inglese potrebbe essere compreso in modo errato. Comunque complimenti
La ricetta in italiano la trovi sul canale in italiano 😉
Looks great...but is it healthy to cook in plastic?
Yes 👍🏼
It does look... Grey but I bet it tastes good nonetheless
Yes 👍🏼 because not chemicals additives 😉
Nice rental house.
Thanks ☺️
How would the times change if we were to do, say 1.5kg meat?
10% less
How was it done before these vacuum sealers were invented ?
th-cam.com/video/0pMfgDEsZeg/w-d-xo.html 😉
@@Spectacular-cuoredicioccolato thank you 😊
😉👍🏼
Hilarious.watched it twice. It’s the Italian broken English that gets me😂
😂 thanks again 🤣🥳🤩👍🏼
Let’s hear your Italian?
🤪
He’s doing really well tbf
😉👍🏼
No one sells juniper berries here. Is it okay not to add it?
Ok 👍🏼
can it be replaced with beef? thanks
Try this 😉 th-cam.com/video/2bz0nLxe7v0/w-d-xo.html
@@Spectacular-cuoredicioccolato okay 🤗
😉👍🏼
Have you ever thought about making it in a sous vide? Like the recipe but I will try in a sous vide. Will keep the temp constant
Thanks 👍🏼 keep us updated 😉 never tried sous vide
@@Spectacular-cuoredicioccolato I will!
😉👍🏼 thanks
@@Spectacular-cuoredicioccolato tried sous vide yesterday. 70C for 3 hours. Prosciutto is soft and pink. I am impressed. Flavor is nice but not salty enough. I think I couldn’t get enough injection liquid into the meat, it all dripped out before I vacuum packed it. I used 200ml as my prosciutto was 1.5 kg but I think maybe 70 mg dripped out. Thank you again for the recipe
Thanks 🤩 for sharing your experience and your advice 👍🏼
Mmmmm 😋 👍🍻
🥳👍🏼☺️😋🍺 thanks