Craving authentic, preservative-free Italian Ham? In this video, I’ll reveal all the secrets to making delicious homemade Prosciutto Ham that’s tender, juicy, and incredibly flavorful! This easy recipe is perfect for sandwiches, appetizers, or a tasty snack.
I’ll guide you step-by-step through the entire process, from choosing the right cut of meat to cooking and preserving it. You’ll learn:
✅ Which cut of pork to choose for perfect cooked ham (and a money-saving tip!)
✅ The perfect brine for an intense and aromatic flavor.
✅ The ideal cooking method for a tender and juicy texture.
✅ How to store your homemade Prosciutto ham to keep it fresh and delicious for longer.
Forget store-bought processed ham! With this recipe, you can enjoy genuine cooked ham made with your own hands.
Don’t miss this opportunity to impress your family and friends with this delicious homemade Italian ham!
Subscribe to the channel and hit the notification bell so you don’t miss other easy and tasty recipes! Leave a like and comment below if you have any questions or if you’re going to try this recipe!
Ingredients (for 1 kg of meat):
Pork Loin: 1000 g (Tip: Choose a loin with a little fat for a juicier result)
Sea Salt: 30 g (approximately 2 tablespoons)
Garlic: 1 slice (or 1/2 if it’s very large)
Whole Black Peppercorns: 3 (or 1/2 teaspoon of ground black pepper)
Bay Leaves: 3
Ground Cinnamon: 1 pinch
Ground Nutmeg: 1 pinch
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30 Comments
Spectacular windmill here 6:01 and then you double up the force lmao
Interesting – as always 👌
Would you try this with Chicken too? Can't eat pig because of Histamine
Lov u andrea❤lov your recipes…
❤🎉 please make ham with skin.
don't forget to put a cloth in the bottom of the pot – the glass jars can shatter when too close to heat
That fake espresso machine….. I do not believe it. Still trying to comprehend.
how long will this keep in the fridge? excellent video chef
Great job
Thanks very much for saying the name of your channel. Now I know how to pronounce it. 😊
I think I'll try this ham and your bread and cheese recipes to make a cuoredicioccolato ham sandwich.
If you're going to spin both arms you better make sure you're tethered to the ground. 😮
One of my favourite things to have on the pantry shelf, meat. I opened a jar yesturday of pork loin, it was delicious. But it wasnt brined. I'll brine and cold smoke it next time to make it more like ham.
Another great video Andrea. Thank you from New Zealand xx
Couldn't this just be cooked in a low temp oven?
You need to add some sodium nitrite preservative to prevent botulism if you decide to keep it unopened for a while after cooking. It should also improve look (redder) and taste of the meat. Nitrite is a natural part of plants like celery etc, so I don't consider it unnatural. It's also beneficial for health, if your stomach is acidic enough and you eat ham with some vitamin C and vitamin E. It would be long explanation why.
brill
Love it! Ham has gotten really ridiculously expensive but, I can still find deals on pork loin 🙏
Looks great. I ‘d like it with mustard and freshly-grated horseradish
Gutenmorgen fradello andrea. It looks fantastic 😍 👌 perfect please send me all.😂😂😂
very fun recipe!
Ham with English Mustard! delicious.
I will try this, I never thought of making my own but ham is becoming quite expensive. How long would these last in the fridge do you think?
You made braised pork loin, not Prosciutto or Ham! One hour is in no way long enough for the meat to cure. Something that thick would take at least a week for the salt to fully penetrate the center of the meat! Prosciutto especially is then aged for months to allow the enzymes in the meat to change the flavor and texture of the muscle! There is absolutely no possibility that you can achieve a Prosciutto-like taste in an afternoon! There is also no way to get a Ham in that time frame either! You made Pork Lion!
Grazie per il video. Vorrei sapere se è possibile sostituire la carne di maiale con quella di pollame, ad esempio quella di pollo?
Hey! Looks great but not prosciutto. I’ll do it because it’s good. But not prosciutto. Sorry.
Look like it could be improved a lot, it looks just a little dry. First you need some fat, the meat is too lean for this method. Second, you need to fill the glass to the top, and maybe add a little liquid, so the meats juices fill the whole jar during and after the cooking.
Nice recipe! I believe it will also work by vacuum packing for cooking instead of a jar. Have purchased at market and done that way with pepper, rosemary leaves and paprika. Definitely will try this one. Thanks!
I could taste it through my computer. Nice hand gestures! Remember to make some biltong again.
That’s a pork loin you are eating cold my brother, not ham 😂
is it possible to make it with beef ?
Yummy! with home made bread, garlic lemon mayonaise (aioli) and crisp lettuce! Or on hot buttered toast with a bit of pepper!
Another excellent recipe!! Thank you so much, Andrea!
Is this process possible with beef?