Cooked And Pressed Ham

Post Reply
User avatar
Krakowska
Frequent User
Frequent User
Posts: 193
Joined: Mon Dec 19, 2011 06:35
Location: Sarasota Fl

Cooked And Pressed Ham

Post by Krakowska » Tue Aug 27, 2013 13:08

Cooking Pressed Ham
This topic was split and continued from the following topic in the same forum: http://wedlinydomowe.pl/en/viewtopic.php?p=21347#21347

Am I correct in assuming that this could also be done in a 170 degree water process and the homemade ham press as per http://www.meatsandsausages.com/hams-other-meats/formed :?:
Thanks, Fred
Last edited by Krakowska on Thu Aug 29, 2013 01:24, edited 1 time in total.
Keep them safe until they all come home.
User avatar
sawhorseray
Veteran
Veteran
Posts: 1104
Joined: Fri Jul 27, 2012 20:25
Location: Elk Grove, CA

Post by sawhorseray » Tue Aug 27, 2013 13:24

Chuckwagon wrote:Here is a supplier of ham presses. Be sure to scroll down the page.
http://www.designasausage.com/pages/pro ... sp?catid=6

Best Wishes,
Chuckwagon
Lookin' at a fair stack of chips there, no need for me right now, I'll have to pass. I'd be all over it if I had more folks to cook for. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Tue Aug 27, 2013 23:23

Krakowska wrote:
Am I correct in assuming that this could also be done in a 170 degree water process and the homemade ham press as per http://www.meatsandsausag...er-meats/formed :?:
Thanks, Fred
Fred, the mold with the ham inside is placed in hot water (176-180° F, 80-82° C) and cooked until meat reaches an internal temperature of 155-160° F (68-72° C). The higher the temperature, the shorter the cooking period. In order to destroy any trichinae that might be present, a ham should be cooked to at least 137° F ( 58.3° C), but such a ham is not considered very palatable. A temperature of 148-160° F (65-72° C) produces a product with better flavor and texture. The length of cooking time is based on the weight of the hams and 30 minutes per pound of meat is an average.

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
User avatar
Krakowska
Frequent User
Frequent User
Posts: 193
Joined: Mon Dec 19, 2011 06:35
Location: Sarasota Fl

Post by Krakowska » Wed Aug 28, 2013 18:55

Thanks CW, note made. Much Appreciated, Fred :cool:
Keep them safe until they all come home.
crustyo44
Veteran
Veteran
Posts: 1089
Joined: Tue Jun 14, 2011 06:21
Location: Brisbane

Post by crustyo44 » Sun Sep 01, 2013 09:28

Finally back from a long deserved holiday in Tasmania. I certainly have eaten too much good food, over-imbibed and fished a lot as well.
I am amazed at the cost of these ham moulds sold on E-Bay and anywhere else around the traps.
I am going to make one from 316 Stainless. 300 mm long by 100m high with a 2mm taper for easy release. The top plate will be 3mm for strength as I intend to use SS springs for pressure.
Any suggestions on improving the mould will be appreciated.
Cheers,
Jan
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post by ssorllih » Sun Sep 01, 2013 14:04

Jan take a look at steam table pans many come in the size you are looking to.
Ross- tightwad home cook
Post Reply