I wish to show my assistant - vecinita. It is great for making ham at home. Has a universal thermometer for accurate temperature control during the stewing ham, which is very important. Resistant silicone feet prevent vaccinia slide on the table surface. Equipped with a press disk with adapter for making a half portion of ham. For me all the way!

So. The principle of cooking ham are in principle universal. To prepare the pork neck 300 gr. Turkey fillet. 200 gr. Turkey fillet cut into cubes with a size of about 1 × 1 cm.

Next on the chopper to chop all these pieces of meat, ie the cervix and 300 gr. fillet. I missed once through the middle bars.

In prepared stuffing add chopped Turkey fillet and stir. I have entrusted the matter to a food processor, took-shaped nozzle and was stirred for 10 minutes. Can and hands, but then require 30 minutes.

During the mixing process, add the spices. I used a seasoning mixture for the preparation of aspic, the composition I liked, and You can use seasoning for meat you prefer. Cream added very cold that would be in the mixing process, the temperature of the meat has not increased.

Stir the meat should until the "white thread", ie it is an indicator of the readiness of meat.

Lay the meat in vecinita approximately 1 cm below the top edge after adding each layer to compress the mixture with a spoon.

To close vecinity and put in the fridge for 3 hours. This is enough time for the maturation of hams, because nitrido I don't use. After 3 hours, place vecinita in a pot of cold water so that the water was approximately 1 cm below the holder of the thermometer. To heat water to 80 C and keep the temperature 75-85 C, the duration of extinguish from me was 3 hours. To monitor the water level, if necessary, it need be added.

After the time of extinguishing vecinita rinse under cold running water, drain out of the holes the liquid that was formed during quenching. The presence of such ports for discharge of fluids is another plus in favor of vecinity. Then drain the water from the pan and pour cold water, put vecinita in water for 40-50 min. to cool. And then in the fridge overnight. Ready ham I got a nice cold colors with splashes of carrots (thanks to the seasoning for the meat), thick consistency allows for thin slicing. And taste is harmonious, it is not dry and not greasy.

Weight of the finished product 870 gr.