Cooked And Pressed Ham

Krakowska · 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

sawhorseray · 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

Chuckwagon · 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

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

Thanks CW, note made. Much Appreciated, Fred

crustyo44 · 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 · 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.