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Homemade HAM in jars! Much better than from the store



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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Here, on my website you can find the written recipe: www.cuoredicioccolato.it

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“Homemade HAM in jars! Much better than from the store” üzerine 22 yorum

  3. 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. 😮

  4. 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

  6. 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.

  13. 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!

  16. 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.

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