Recipe of Award-winning Homemade Ham

Homemade Ham. You knew you could cure your own bacon, but did you know you can make your own ham as well? Making your own Smoked Ham from scratch is much easier than you may think and such a rewarding experience, you may never go for ready-made ever again! Make your own ham & cheese pockets from scratch using my simple pizza dough, ham, and your Homemade pizza dough + ham & cheese = handheld bliss!

Make your own "Hamon" or holiday ham with this simple recipe. Ham Butt-End is the upper part of the ham and this tends to have more meat and fat than the shank-end. This homemade ham with brown sugar mustard glaze is super easy to I've said it. You can have Homemade Ham using 4 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Homemade Ham

1. Prepare 2 of Chicken breast meat.
2. You need 1 tsp of Seasoning and salt mix (I used Krazy Salt, but plain salt is OK too）.
3. It's 1 tsp of Sugar.
4. It's 1 of Black pepper.

You can make a homemade ham with brown sugar. As much as I love our homemade bacon, I've yet to decide on a favorite cut of pork from our homegrown hogs. Because after this ham was cured, smoked. Homemade Deviled Ham Spread. this link is to an external site that may or may not meet accessibility guidelines.

Homemade Ham instructions

1. Butterfly the chicken breasts by cutting them in half lengthwise and opening up the two halves like a book, leaving the back part attached. Do this with the 2 breasts..
2. Rub the Krazy salt, sugar and black pepper into the chicken meat. Put into a Ziploc bag, push any air out of the bags and close. Leave to marinate in the refrigerator for 2 to 4 days. Add some dried rosemary or other herbs or garlic to taste..
3. Spread out about 3 sheets of plastic wrap, and line up the 2 chicken breasts end to end. Using the wrap roll the chicken up to form one big roll, like a roll cake or rolled candy. Secure each end of the roll closed with elastic bands or twist the ends of the plastic wrap well. Tie up the roll with some kitchen twine or elastic bands, and wrap the roll twice with aluminum foil..
4. Cook the roll for 15 minutes in boiling water. Let it cool down in the cooking water for half a day, and it's done! (I cook it in the evening, let it rest overnight and take it out in the morning.) When it's really hot and humid in the height of summer, leave for just 2 to 3 hours rather than overnight..
5. It's delicious when served in a simple arrangement with sliced tomatoes. Add some canned sardines and melting cheese and bake in the oven for an appetizer that goes great with wine..
6. I added some rosemary and thyme. It was the most delicious version I've made yet!.

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