How to Make Formed Ham, Home Production of Quality Meats and Sausage.

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In this video we make a formed ham, or molded ham. This is a great way to make delicious, easy, and inexpensive ham at home. You will require a mold of some kind but after that it is dead simple.
As I mention in the video this is just a start you can do all sorts of flavors and unique twists from here.
If you guys like the formed ham video give it a thumbs up!
If you feel up to it here is a link to Patreon:
www.patreon.co...
If you would like to try the formed ham out for yourself here is a link to Home Production of Quality Meats and Sausage:
amzn.to/3C2SQmk
Here is a link to the Mold I used:
amzn.to/361ginY
If you guys need a grinder to get you started on your home sausage making journy here is a link:
amzn.to/3ptuhdb
If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I
Thanks again for watching!

[@Gulronike]

New subscriber but I think you are my favorite butcher on KZbin.

[@MrRemakes]

These are great for smoking after they come out of the mold. It's probably better if your smoker can maintain a cooler temperature, since it's already cooked, but higher temps probably would be fine.

[@pattayaguideorg]

Update - G'day mate, Cooked my ham this morning according to your instructions, and was finally chilled down by late afternoon, carved it up and shared it with some friends for blind taste test, everyone loved it, pink, moist and tasty! one of the easiest things ever to prep, cook and serve, looking forward to making more of your recipes soon buddy, cheers mate.

[@brianrousch2246]

My ham mold arrived today from ebay.They shipped it free,Amazon wanted 15.00 Also a big thank you for doing the LiverPate/sausage take care brian

[@southernguy35]

ground turkey is fairly cheap. You can put a pound in a bowl and experiment with amounts of salt, sugar and spices. If you want to see what it tastes like, you could just fry a small bit. Onion, garlic, bullion, smoke flavor, chopped chives, pepper, you decide.

[@zzanzak]

I just bought the book and the mold. Thank you for putting this video together. I subscribe to your channel. Thank you for all the hard work! God bless you brother

[@southernguy35]

Someone stole your doorknob. Call the RCMs.

[@alwayshungry24]

ham!!!!!!!!!!!!!!! yummy tks for the video

[@duncanhenry]

Thanks for watching Joe!

[@daviddeslauriers7268]

I am enjoying your production. Thanks

[@tmeinhart7647]

Have had the ham maker for a few years and had neverusedit. I seen this video and decided to give it a go. The ham turned out great, nice and firm. I sliced it up on the slicer and it's just as good as the deli. Now I'm looking into trying different things with this recipe and trying some new ones in it like spiced ham. Home Production is a great sausage book been using it for years.

[@duncanhenry]

That's awesome glad to hear you put it to use and having fun playing with the ham press. Happy eating!

[@Squarebulb]

I love your accent. Also, that book sounds really informative and useful! Thanks for sharing.

[@dangiacometti6261]

Duncan I stumbled upon you channel and can't stop watching! I've already order a few of your recommendations for product you use. I've watched a thousand videos over the years and everyone of your videos have been bang on for me, from butchering a deer to making sausage to how your shop works love it! Keep them coming bud! Cheers!!! And thankyou!

[@duncanhenry]

Thank you very much Dan I really appreciate that! Keeps me going! Thanks again.

[@TheWhitetailrancher]

You are absolutely correct! Couldn't say it better myself!

[@MrKoolbrez69]

I love my ham maker. Please continue to add recipies that utilize this. I have done a creole dark meat turkey and it was fire.

[@duncanhenry]

Creole turkey ham, im drooling thinking about it.

[@retopher]

Would you share your recipe? We have wild turkeys everywhere and usually don’t use more than legs and breast, would be good to use the rest. Thank you !

[@TheWhitetailrancher]

Dude, I'm telling you that you have a FANTASTIC channel going here! I hope that you become "The Bearded Butchers" of Canada! They just passed a million subscribers!! My opinion is that you have everything it takes to make it happen! I'm pulling for you brother!

[@duncanhenry]

Wow, thanks! That is quite the compliment again Whitetailrancher. I really appreciate reading comments like this it keeps me going!

[@iandychton7580]

Cant wait, trying my first molded ham this weekend. What a great jumping off point for making your own deli style meat at home.

[@duncanhenry]

Yes the sky is the limit from here.

[@zanehuether6031]

Big fan of the ham maker! Nice to see this used, thank you for sharing

[@duncanhenry]

You betcha! I might make more videos on all the different things you can do.

[@TheWhitetailrancher]

@@duncanhenry I Certainly hope that you do!

[@ToddIngham]

well you just sold me when you said Gyro, i am getting one ASAP

[@EvrttGrn]

I just popped mine out of the form and had a taste. WOW! Way better than the store bought stuff.

[@chrissuter4107]

I made this following your recipe. It came out amazing. Next time I'll play with the spices some, maybe Cajin.

[@justmejust4553]

it would of been nice to tell us the measurements of amount of salt and cure, i bought the metal tube but the only recipe that came with it is turkey. I wanted to try your recipe before proceeding to buy a book

[@colinhumphryes5664]

From my research on other sites and publications its 20 grams Salt & 2.5 grams curing salt (I also add 10 grams suger as like a sweeter finished ham)

[@Bobcat753]

I have a couple of those ham maker molds and use them to make a variety of meat products, including Gyro meat, cold cuts and head cheese. Nice to see someone else using one.

[@heinze5712781]

I love this I have this book and I think it is the best book you could buy thanks for the demo I’m going to try this right away

[@wimm1392]

Thanks very much Mr.

[@duncanhenry]

Your very welcome!

[@retopher]

Hello. We raise Kune kune pigs. I love your content, and your presentations. Thank you we just bought the book and plus I’m looking forward to using them today. Continue the good work

[@seaglassmomma4040]

The picnic roasts I’ve gotten have no connective tissues. I use them normally for kalua pork and it’s amazing. I’ve heard others use the picnic for this method as well.

[@pattayaguideorg]

Digging your channel man! been watching you vids for about 2 days now, you've inspired me to give it a go, just ordered a ham press and should be eating my first ham by next weekend! subbed.

[@duncanhenry]

You'll like it they are so simple and you can make all sorts of cool things with them.

[@pattayaguideorg]

@@duncanhenry Got my press full in the fridge right now, curing meat with your recipe, cant wait! If you have more meat press recipes, I would love to see them mate, been combing through youtube for new styles, but limited info. luv you vids man!

[@lourowe9053]

Great work Duncs!

[@genOlizer]

Hi Again Duncan... Well I just finished pulling my Formed Ham out of the refrigerator and I must say that it turned out Great. I am going to do another now and use some liquid smoke and some garlic powder (I Love Garlic). I know that this next one will be better than the first (which is also great). Later I am going to try to use some of the stuff that I have learned from you to make my Mom (88 years young) some homemade Olive Loaf using this ham mold. Thanks for your videos.... BTW I am working on a Beef Ham as well... It is in the refrigerator brining now.

[@illchef]

Yooooo I just came across your video and channel, really good content!!! Huge fan of making these types of cooking!! Just a few questions, but I will for sure be getting that book. Pink salt did you use any in this recipe??? 2. In this video you stated 3 days to cure, but another video you stated that you let the meat cure for 1day. What is the difference between the two processes???

[@Scrap5000]

I wish I could like every one of your videos 1,000x!

[@barryc9115]

I’ve never seen one of these before. But, I can quickly see a bunch of uses for it. So…. Off to Amazon I went.

[@duncanhenry]

O ya its great! Summer sausage, turkey ham, all sorts of stuff.

[@warmsteamingpile]

That would be great for a lot of things. I'm loving the videos and the book. Thanks for letting us know about it. BTW found pork butt for $.99/ lb US today.

[@duncanhenry]

Pork but for .99/lb I hope you loaded up! Glad your liking it all thanks again for watching.

[@brianrousch2246]

Great video really really good thanks

[@colinhumphryes5664]

20grams salt + 2.5grms Curing salt per Kilo pork meat

[@RayfordHumphrey]

I really enjoy your easy-to-understand videos but have a question. You mention adding a couple drops of liquid smoke to this ham. Liquid smoke warns against adding to brine solutions containing sodium nitrates, as dangerous nitrogen dioxide gas may be emitted, but it doesn't say anything about sodium nitrite. Can you elaborate on when/how it's safe to use liquid smoke with nitrates & nitrites? Thanks!

[@harrybarker1408]

good vid dood!!!! i want to try making some sort of bacon in it,any ideas?

[@gilbertritter2613]

Duncan thank you very much for sharing. Could you tell me how much salt you are using per pound or per kilogram would be appreciated have a good Christmas Gilbert.

[@brentstomp72]

I absolutely love you channel and have learned so much about sausage making. Thank you for making videos like this. I have recently made you farmers sausage and it was one of the best and simplest sausages I have ever made. I will be making your jerky recipe very soon and will also be making this. You make homemade sausage simple and easy. Could this process also be used with beef, chicken or wild meat

[@carlucci3682]

I like this, I wonder if you course grind lean pork with Spanish olives and mix all together for an olive loaf terrine.

[@duncanhenry]

Yes you betcha there are lots of options with this little tool!

[@curtishatfield9629]

I recently come across your KZbin channel and I'm really enjoying it. What brand are the blue gloves you're using? I'm looking for a better glove while I'm making sausage.

[@duncanhenry]

I usually use Ronco brand but I am having a real hard time getting my hands on them.

[@grahamtuckerman1774]

Hi Duncan, Marianski March coming soon - fantastic. Formed Ham - have tried it and was sorta disappointed with the dryness. Any suggestions as to reason, has to be the meat used. Know it wasnt the recipe as thats so simple - rgds from Oz 🙃

[@radaposh2803]

Great

[@genOlizer]

Hi Duncan... Love your videos. Could you tell me how much salt and cure to use?? You don't list it like you usually do... Thanks.

[@duncanhenry]

Hey Glen glad your liking the videos. Unfortunately not for March they are Stan and Adams recipes and they have to stay in the book.

[@genOlizer]

@@duncanhenry Oh Ok Thanks.... I do understand.

[@colinhumphryes5664]

20grams salt + 2.5grams cureing salt

[@minnesotaskiracer1183]

DUNCAN!!!! Love watching.. you're getting me into making my own meats... You made deli ham.... can you also make deli chicken and or turkey using the ham press? Or does poultry not work that way? If it's possible, could you do a recupe for poultry? Thanks, Dave C..

[@duncanhenry]

You can make this with any protein 👍

[@minnesotaskiracer1183]

@@duncanhenry thanks man. Love the content!!!!!!!

[@chrisrittenburg1719]

Love this video. Definitely sub

[@duncanhenry]

Welcome! Enjoy man.

[@joealta3450]

@Duncan Henry - Just peeling my jaw off the floor. Looks fantastic! It took me about 30 seconds to order that ham press. I've had a recipe for a rosemary (porchetta style) ham forever. It's basically what you did here with a few extra herbs and spices..... I haven't had a good method of pressing to make it to make smaller batches... until now... This is perfect! Thank you! Can you give me a sense of how long this will keep in a cooler once finished? Would vacuum packaging portions extend fridge life? Well done man!

[@duncanhenry]

Its a fun little tool to have! The sky is the limit on combinations you can pull off with this thing. Vac packing defiantly extends the life. In the store we go 35days for cured and cooked products 15days for cooked products.

[@joealta3450]

@@duncanhenry - I appreciate your education and experience..... I'm going to do a molded porchetta / headcheese hybrid this weekend. Duncan.... I've always been a testadura when it comes to meats I make ... mostly because of my own stubbornness and resistance to change......... I'm just old-school..... be it good or bad...... your attention to detail and respect for quality ingredients..... I remain inspired! Thank you!

[@VeljkoBosankic]

What cure exactly did you used and in what percentage. Is that what helped meat to keep pink color after cooking.

[@heavyoilguy]

have you ever try to make donair meat ?

[@lorigaines9226]

How much salt did you use for the 2.2 lbs of pork? I just ordered the press.

[@TheMikeSpike]

I have a video suggestions.. Braunschweiger. From hunting season I keep all theI deer and moose livers, tongues, hearts and kidneys, but usually have too much left over. So I’ve been thinking about try this type of sausage myself.....but have just got into sausage making. I also have the Marianskis' book on Meat Smoking and Smokehouse design which is really great for those starting out smoking.

[@duncanhenry]

Hey there Mike thanks for the suggestion. Ill add it to the list to do once I get through March. Yes I have all his books they are great.

[@ABridge2Thrive]

What's in the cure? Can you please give exact proportions of curing salt and regular salt per pound of meat?

[@lpeter5781]

The mould is really interesting. Wonder what a deer pork mix would be like with some seasoning.

[@duncanhenry]

You sure could. Use some lean meat off the hind end and give it a go.

[@TheGreenKnight70]

Can you do it with beef?

[@craigbrown5359]

What is that compression vessel called on Amazon?

[@kieranathaide]

Wow! Gotta try this! How much salt and curing salt per kilo?

[@coolerkin]

So how do you make the salt cure???

[@leahtiferetrabinovitz6518]

Nice! seems so simple, I assume the same process will work with turkey as well?

[@duncanhenry]

It is! It most defiantly is the same process.

[@MJMSausagesandMeats]

Hello, I bought the book. What page is the ingredients on?

[@larryboylarry5557]

i want to can this. since it has cure in it water bath canning ought to be sufficient enough. that way it isn't overcooked in a pressure canner

[@ivanfisic9509]

Hello Duncan. I made this recipe and I really like it. However, the kids thought it was to dense/hard. So im thinking that I would try this recipe but maybe cube meat, season, vac pack, rest, grind and then put in ham mold and poach. What do you think? Would that work or would it be too sausage like. I'm trying to make a nice ham deli meat for my picky children to take to school for lunch.

[@duncanhenry]

Hey there Ivan, That would basically be like a sausage texture. I would maybe grind 1/3 or 1/2 and cube the other 2/3 or 1/2 that would give you tender sausage around the ham cubes. Might make it more tender for the kiddos!

[@AnameliaRojo]

Could I make this with WILD BOAR and still be safe to eat? I feel kind of scared because of the low temperature. What really happens if it cooks for longer time or even with higher temperature?

[@Dusan56]

If you go by Marianski, it is salty like hell. Everyone is different and needs to find a comfortable level of saltiness. My level is around 1.75%, including curing salt. It's recommended that approx. 20 % of raw meat is ground. When cooking, I prefer to keep it at 72 degrees Celsius for 10 minutes. Other than that, the ham would be OK, but it feels like it needs to be cooked more.

[@patfilipczak6888]

You should do liverwurst

[@duncanhenry]

Coming up my friend!

[@Skunkstew]

Just bought the book after binge watching your channel, what state are you in?

[@duncanhenry]

That's awesome to hear. I'm sure you'll like it. I am up in Canada my friend Rimbey, Alberta, Canada. If you got a spot for me though ill happily move down!

[@saabaxa]

Hi Dunca, geat video. One question, can you let me know the salt and cure brands you use? I am new to this. Can you also let me know the link for Amazon. Thanks

[@davehendry8056]

What are the measurements for the cure

[@jamesfagence8730]

Hay Duncan I attempted to make the formed ham however it turned out dry and not really formed please help

[@philiplabrie3822]

Could you put it through a bacon slicer?

[@robertharvie9032]

Duncan the instructions with the mold say to leave the thermometer out when cooking, am I mistaken?

[@duncanhenry]

You could they say its hard on the thermometer over time. probe it periodically if you want more life out of it.

[@AmericanExpatInThePhilippines]

Is Pink Curing Salt Praque no. 1 the same as cure? I can't find anything called cure here, nor can I find sodium nitrate. I can find Morton Quick Cure, but it costs $60 for 2 kg.

[@timrhind]

Pink Salt #1, or Prague Powder #1 are the same. Either one is what you want for Bacon's and hams. Not #2.

[@MrDmorgan52]

2kg will last you forever

[@seaglassmomma4040]

I thought you were supposed to cook those things right away so the meat inside cooks and becomes a safe log. What is your “cure”? I have pink curing salt but I didn’t see pink in your mix.

[@BearMeat4Dinner]

What part of Wisconsin are you in?

[@joseywales9726]

now cold smoke it...

[@todds2586]

Howuch salt/cure per kilo?

[@freebirdcraftshop8339]

What is "cure"? I can't find it to purchase

[@duncanhenry]

It is probably called something else like Prague powder 1 or insta cure 1 or cure number 1. Check out the how to make a sausage recipe video for a more in depth explanation of cure.

[@rustylamb3421]

This looks interesting I might need a new toy now 😂. Is there any way of incorporating real smoke into this kind of ham technique?

[@krisbabic89]

Maybe if instead of the container you could mimic it with a large summer sausage casing

[@TheMobileHomestead]

Once it's done ...Try Cold Smoking just like you would do with Cheese or Nuts

[@duncanhenry]

Hey Rusty! Ya after I poached it for a bit you could pop it out and finish it in the smoker or cold smoke it if you take it to fully cooked.

[@brentstomp72]

What about using smoked salt instead of regular salt…would that work.

[@BobCourtney1]

I'm smoking the roast whole before I chop it up. Not sure how it will work out.

[@geosamm9981]

What is "The cure"?

[@garyash4823]

iv got that book and i dose not give any measurements in grams spoons or anything

[@jdojr8844]

Homemade spam!

[@duncanhenry]

But better I hope lol

[@bradstemplowski6516]

how much salt and cure

[@rick-ps5ct]

you say book says grams and tablespoons of spices....too bad you didn't say how much for the 2 1/2 # of pork....

[@oldmangaming1404]

I think it's 1 TSP Curing Salt for every 5 lb of meat so 2.5 lb of meat I guess would be 1/2 TSP of Curing Salt.

[@jeremymcmichael7371]

Can you smok it?

[@icemanknobby]

I’ve bought the mould to find out the recipe is not anywhere to be seen. I’m not in the money to buy a book just to make some ham😢

[@colinhumphryes5664]

20grms salt + 2,5grams curing salt per kilo pork meat

[@GARYGLITCHINGTN]

what happend with the audio on the last one

[@duncanhenry]

I re-uploaded it the audio should be fixed now.

[@joealta3450]

I scratch my head as to why quality pork loin can still be so inexpensive? Pork has kept homesteaders alive for centuries..... Or do I not want to spread the word on that? 🙄

[@duncanhenry]

Me too, so versatile! Best keep it on the DL haha

[@joealta3450]

@@duncanhenry I'm going to give this a try in the next few days. Question if I may. I was thinking of doing a porchetta inspired flavour so I was planning to add rosemary and garlic... I also have some pork belly and I was thinking it might be cool to do 70/30 loin/belly.... to bring up the fat without the connective tissue. Do you think that would work given the cooking method? If at all, I'm wondering if maybe I should crisp up the belly cubes first? I'm not sure about the texture.... or if the fat might render off in a bad way during the cooking process? Thank you sir.... I hope you're getting some well deserved rest after your March marathon.

[@picklejohn7810]

Not very informative. Unless your looking to buy a book or other gadgets. Would really like to see a recipe

[@jamesscott4613]

I’m not sure if your more interested in cooking or more in advertising the book and you never said what chemicals are in the cure