Homemade pressed ham
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Skinless, lean boneless pork shoulder cooked, marinated for two days.
Ingredients:
Procedure:
1. Cut the pork shoulder into cubes about 3×3 cm, put them in a container, add salt, sugar and water, mix everything well
2. Put the mixed meat in the fridge and let it sit in a warm place at 4 °C for two days
3. Put the meat in a microtene bag and seal well, then put the bag with the meat in the prepared mould, close the mould, put it in a pot with water and cook at 80 °C for about 2 hours
4. Let the cooked ham cool down, after cooling down after about 2 hours open the mould.
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