COOKED HAM / Entire muscle pieces formed together

Raw materials:
20.000 kg Pork topsides (meat piece from hind leg),
all connective tissue and fats removed from surface,
pH-value 5.7 or higher.

Brine composition:
7.000 kg Potable water
1.800 kg Crushed ice
1.200 kg Nitrite curing salt
0.200 kg Phosphate (soluble)
0.100 kg Sugar
0.100 kg Carrageenan
0.020 kg Sodium ascorbate

PROCESSING:

1. Meat is chilled (+4°C) prior to brine injection.

2. Brine is prepared and hilled (supported by adding of crushed ice)

a. Without tumbler:
Inject 20% curing brine in the meat (based on fresh meat weight)
Submerge injected meat pieces in remaining brine
Keep in chiller for 48 hours

b. With tumbler:
Inject 20% curing brine in the meat (based on fresh meat weight)
Transfer injected meat pieces to tumbler
Tumble under refrigeration for 12 hours
5-8 rpm, 5 minutes rotation / 20 minutes resting, +2°C

3. Transfer meat pieces into ham moulds and apply firm pressure with cover.

4. Allow for resting phase of 5 hours in chiller.

5. Cook at +75°C to core temperature of +70°C (use Delta-t cooking if possible).

6. Cool under running water, transfer to chiller over night.

7. Remove hams from ham moulds and vacuum-pack final product

Gunter Heinz & Peter Hautzinger – Meat Processing Technology