I used to work in a butcher shop/ deli when I was a teenager...in the 1980s....so I found this wonderful! So many people seem paranoid of eating meat nowadays, but it's the fault of the mass produced meat products where qualiy control has gone right out the window. The best meat is produced on smaller scale farms where quality is the main priority. Thanks for posting this!

Simple recipe but no cure or preservative. Used within 5 days. Fabulous!

That extra bit of jelly, or aspic that was left in the tin after the ham was turned out when my nan had cooked one, was always a treat for her brother my great uncle and me. We would spread it on crusty homemade bread. It always tasted best when we were sat in front of the coal fire, close enough to feel your cheeks turning red and with a China mug of sweet scalding tea.

Oh DUncan you just took me back to a child again. I remember my grandma making these to use up the offcuts from a fresh pig she used to get. They were delicious and looked exacltly like yours. Thank you so much for that and I really enjoyed it. She used the same spices as you did but used Salt petre for the cure.

Was hoping that you would do more formed ham videos, Great video as always Thank you for sharing.

Dang, I so very much enjoy this channel, cant say it enough! I have learned so darn much from Mr, Henry! I have been doing "this stuff" for about 25 years and I still learn every single day. In no small part due to Mr Henry AND Mr. Marinsky (sp). Wonderful! I want to thank you directly!

This reminded me so much of watching my nan making hams and brawn. God I miss her so much, not just cooking and baking her and my mum would make, but the stories they would tell as they made delicious things.Both had slightly different recipes, but they were both awesome cooks

Duncan,, i found that using the bags made for the press are super helpful when ya need to remove the ham from the form . I also use 4gm of smoke powder ( per kg) instead of the liquid smoke,, as you said in a previous video the liquid can give an off bitter taste but he powder gives a nice subtle smoke flavor,, keep the great videos coming !!!!!!

Edward Norton is not just an actor! Lol.. Man that ham came out nice! I can't wait to try making it myself. Thanks for showing how to make it!😊

I’m made sausage, summer sausage, and bacon. But never considered making this ham until I saw your video. Thanks for instruction on my next food project.

Def learnt something new today watching this vid, must give it a go ASAP

GREAT VIDEO! Practical...well presented...extremely interesting. I never even thought of making my own ham, but this changes that. Many thanks!

Love the video! I've been wanting to start making my own sandwich meat, but it's intimidating! You really broke it down into easy steps and your upbeat presentation leaves me feeling like I might actually be able to be successful! Thank you!

Awesome video. Ham press has been on my list for a while. I got my sausage book on the mail. Thanks again Duncan.

Another great video!! I’ll definitely be trying the formed ham.!

YT'er "Eckkehard, the German Butcher" uses the kidney plate on his grinder to coarse chop the meat when he's canning multiple jars to save time. A binder i use is defatted soy flour (46.6% protein) from the grocery store. Not as high as commercial binders (typically high 50's to high 60's) but works surprisingly well. To calculate the percentage of protein in any flour find the "per serving" protein number on the packaging, multiple (×) that number by 100. Then divide that result by 30, the rsulting answer is the protein percentage for THAT particular brand/type of flour. Equation looks like this...... 14 × 100, 1,400 ÷ 30 = 46.6% protein.

Looks great, I'll be giving it a try. Thank you.

Awesome video. I enjoy these formed deli meat videos. We use cooked ham, 1/4" diced, mixed with equal weight of raw ground pork which also has cure, salt and sugar added. We pack it in jars and pressure can. We use it for ham sandwiches on sundays when a crowd is around. ( maybe you remember the background noise the Sunday you returned my call about that nice sausage press? Thanks again, I'll send pictures)

Thank you for that tip about the scale. I have 3 household scales, all of which bragged about their accuracy and range, and none of them will even measure a gram, let alone half a gram. Never thought of ignoring the tare button and just adding to the weight of the dish. Brilliant. A better mouse trap. Absolutely head slapping --- once you think of it.

Making this again today, last batch was gone before the sun set the day it was cooked. changing recipe pretty substantially though. This time I am NOT going to rush it like i did last time though. 3 full days to cure this time. came out just fine last time and was delicious. But, I prefer to do it "right" this time. i pushed it last time mostly because it is pretty much muscle meat and not anything ground at all. consistent color throughout meat after cooked. But again, this time will be a great "test" to see the difference. already made the whole thing and it is pressed like heck in the hydraulic press 1st, then weighted and in the fridge!

Great sharing! I will try to make it for sure

Haha! Yes! I now know what a toonie is! Thanks! Makes sense. I would like to see Canada one day. Great vid! You're helping a lot more of us than you know with the insight and info!

Ham cans are a great deli meat maker. Ham, turkey, pork. Same process for all and totally customizable on spice blends.

Dude so happy I found your channel !!! Will be trying this soon, Cheers from Montreal !!!

Awesome that’s next on my list of to do.

Always appreciate the videos

Great video, Duncan!

Sont throw away that "Ham Jelly" throw it right into the pan when cookin up your eggs in the morning. DEEEEEELICIOUS! tremendous flavor adder!

I've always found it hilarious and fascinating that ham can "heal" itself into a continuous chunk of meat with just a bit of force or agitation

I got the spring loaded press after a previous video and I love it. Amazing what you can do with some on-sale loin.... and the commercial stuff is as you say, "crap" compared to anything you make here. Thank you! For my last I did a formed ham with garlic and lots of fresh rosemary. I love the unit. One question.... my history has been more fermented, dry cured. Once complete. How long is the fridge life of one of these formed meats? @Duncan Henry - great work!

Great video Duncan, something I can see myself giving a go soon. I think I'd use some plastic wrap on the pressed ham, however, and forgo the extra aluminum in my diet.

Well, I hesitate to say it, but, It appears to have come out quite well! I may be the only guy to ever make formed ham in Farmall M cylinder liners! Which was a kind of a challenge as it took a lot longer to get it cooked. I think because of the mass of the cylinder liners. Yes, I very thoroughly cleaned them (4) and i simply used one of the pistons without the rings and very well wrapped in heavy duty aluminum foil to for the initial pressing in my hydraulic press. Yes, the piston I used was very well washed as well. But it did have the benefit of being a 4" bore. Quite a bit larger diameter then the ham press that Mt Henry used. anyway, I did finish it all up making three 2 kg hams. they do taste pretty good (will be changing the seasoning a bit for next time. the paper lining kind of worked out "ok" it still had a bit of trouble removing it from the cylinder liners because grease ended up getting pressed out between the paper and the cylinder liners. but a quick and easy slice around the paper with a knife it came out fairly easily. I think i will actually keep all the "junk" I used to make it again next time. I used the old meat slicer on it and that worked out well for me.

No meat glue! appreciate your work. love it.

Just wanted to say thank you from a fellow Canuck for this video. Been making my own chicken lunch meat and am excited to try making my own ham lunch meat now.

Keep up the great work

Awesome video !

Well I started making this yesterday almost immediately after watching this video. I ended up just using a whole untrimmed pork loin. I did trim each portion ( I divided it into 1/3 equal parts) i trimmed each third with 3 different levels of fat remaining. I did all of the knife work myself 1/3 of it at 3/4" cubes, 1/3 of it at 1/2" cubes and the final third at 1/4" cubes. for a total of almost exactly 3 kg's of product in total. I have mixed in all of the seasonings and cures both nitrate and erythrobate and they are being pressed still. I made my own forms and actually used my press ( hydraulic press) in my shop to really press them well to begin with Now they are just refrigerated with 10 pound weights on them. I am planning on doing the smoking/cooking part of the show tomorrow. Please give me ANY advise you good folks have on how I should continue.

Hi Duncan I just love your show , you are direct good info actually excellent info I made many sausages since I check your Channel, keep going I love every min of your vedeo´s.

Got a couple of those meat presses and made the ham. Delicious! I may need to attempt some of your sausages, never done that before. 😁Keep making your great videos.

Wow!!! So beautiful and wonderful Maked formed Ham at home recipe by the great chef Duncan Henry .Perfect presentation good create good texture tender crunchy good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2023❤️👏👍🌟🌹⭐️😘🙏

Great video.. might need to try this

Canucks, rule. Great video, bro. Beats curing a huge pork leg for months and then smoking it. I'm going to try the chunks in the two-pan press, as I don't have the fancy cylinder.

Can i make chicken lunch meat and turkey the same way

How long it takes in the oven please i dont know for hiw long thank you

Very good I like It . thanks

Thanks for sharing I will really like to try😁👌👌👌♥️

Nice job. Gonna do this

Good job brother. Thanks for sharing

awesome video again, i make this to, i dont buy in shop anymore. you can do alot of stuff in the container. i use a plasticbag in the form.

that ham jelly is the best tasting part

I just found your channel. Well done sir! I've always wanted to make my own sausages. I would like to see a video about how to make sausages with common kitchen appliances. Can I stuff a sausage by hand? Also, I've been to Northern Italy a few times. They have this stuff called, Lardo. Not sausage, but a cured piece of pork fat with seasonings, sliced paper thin. Would like to see that process. Love the recipes!

Awesome video. I enjoy all your videos. Do you have a recipe for brined picnic ham? Would love to see the process on how to make it. Thank you for sharing your knowledge with us keep it up. Love all your videos

love your video and your energy is great

Excellent video and great information 👍...I'm happy to be a new subscriber

good video ,will try this soon

I just made this using the 15g/kg for salt you list and it still tasted a bit porky. I had 3lb of meat and that comes to 1.36 kg. I added 20 g of salt and the ratio of sugar you listed and it could use more of each. Maybe 20g per kg would be more to my taste. That would have been 27.2 g. for 3 lb. otherwise, it was easy to make. Ham sandwiches a plenty

Thumbs up for the toonie.

Those look really good. Nice job! Did you notice any difference in taste between the two different cooking methods? Also, how much liquid smoke would you suggest per kilogram?

Good job!

Yummy!

Soo good!! Loving your channel I’m about to watch all your videos. Two questions where in Canada your store is located and red stripe apron dope where you get that?

good vid dood!!!!

Awesome

Hi Duncan, Great video Gary here from the UK, I have eaten something called Pek meat from Poland, about 98% meat I thought it was the best thing and it was so tasty, Then I FOUND YOU thank you for your videos you made me feel so happy to think I could make it myself, SO A BIG THANK YOU FOR THAT ,just one thing were can I get the seasoning recipe for meat . 10/10 for the video please keep them coming

When you said toonie I knew I was in the right place.

I noticed that the ground pressed ham, when being unwrapped, the second layer of tinfoil had holes, and there were greyish spots on the ham under those holes. That's salt reacting with the aluminum foil, unsure if it's toxic, or not, but, just trying to make you aware. Even though this video is two months old and you most likely won't see this.

Hi Duncan, great channel, I’ve made many of your recipes:-) I like smoked ham, can you tell me how much smoke powder is added to a kilo for smoked ham please

I really enjoyed this video and I'd like to try to make some formed (and spiced) ham myself. However, while this seems like an entry level video, you never explain what 'cure' is and I get the feeling that it might be kind of important. You give more examples of what 'cure accelerator' is, and I actually have some of that in my pantry already.

Were did you hide the recipe? I looked in the show notes/description box.

I’m gonna try this with some cayenne and a shot of mustard powder ... Thanks Duncan

Which cure do you use ? I only have pink cure#1.

Hi Duncan! Thanks for the great video... I made my first chopped ham this morning. I saw you baked one of your 2 hams, the rectangle one. what twmp would you bake it at?

Great video....enjoy your videos. Was wondering if you could do a brining and smoking of fresh ham please. Struggling with the brine ingredients. Thamks

Have you got a recipe in your magic sausage book for Nurnberger Bratwurst? Supposed to be a Bavarian favorite... Thanks, love the videos. Love formed ham too!

Awesome video! Where can I find the printable recipe for the Madox ham? Thank you!

Remarkable. I came here because I saw the Amazon item and was just about to buy it. Then I saw your pan method and was totally impressed. I can always find cheaper pork cuts so want to try this out. Can I ask your opinion about using Pork Belly in this recipe and pros/cons? I can mix it but will it be too fatty? Thanks

Great video fella 👍 What would happen if you use the cure accelerator and left it for over 1 night? Would it have a detrimental affect in any way?

Hey Duncan love your video. Haven't seen you in awhile hope you're still doing videos

I usually put 2 lbs. in the form. The spring has plenty of room.

Duncan you did not mention how long you bake the ham in the oven and at what temperature could you please reply as I'm going to make it in the oven thank you for all your video's great job!!!

I love the jelly

Just chanced upon your videos and I`m hooked. Is it possible for you to do a METWURST or in English I believe it's called TEEWURST this is either a German or Polish emulsified sausage. I`m on the Atlantic coast and the butchers here look at me as if I`m from a different planet. Also, a mortadella when CI was in Europe many moons ago IC had horsemeat mortadella anyways I got you saved and will be watching all of your videos. Thanks.

How long do you cook at 185? Do you just heat until you reach temp? Thanks,

thanks for answering the question of binder, got another for ya, could we take the finished ham and then throw it under cold smoke for about 3 hours? Keep em coming, cuz it keeps me thinking...lol

Forming the ham into that long loaf pan reminds me of terrines.

i love formed ham

Duncan, could you cold smoke it after the cook process

Could you use the pressure canning method to cook the hams

My thought watching you make the loaf with ground added- rather like a uncased Krakowska. You ought to give it a try sometime

Wonder if you could use a cloth sausage bag,or something similar, press then hang to smoke?

Thanks for the video but can you please put the ingredients up on the screen and leave them there for a while so notes can be made. Also what temp should the ham be when it’s cooked you didn’t say both key points on getting his right 😊

Do you have any recipes for making roast beef deli style or Arby's style? Guessing you can use the press to make it. I might try it with ground chuck or round. Might even try using the 3 inch sauasage casings. Maybe an idea for a video.

I’m watching this in the US, do you know if they sell the press forms that aren’t metric?

Hormel (yes I know) used to make canned ham patties and I'll be honest. I just loved them and so did my family. Nevertheless, they stopped production of them. Probably because I was the only customer. Laughs. Anyway, I sure would like your input on making the darn things. I'm concerned that the "pressed" ham will be too "dense" or rubbery. Would you please offer me your input on production of a similar product at home? they actually came with the Pattie papers right in the can and made just the most delicious "ham"burgers and breakfast meat along with eggs etc. Just make this recipe with course ground fresh pork maybe? And figure out how to form it a bit differently?

I'm looking for something like a Swift Premium canned ham texture. Do you have a recipe and method for making that?

When you pull from the cooler to cook, is it set enough that you could remove from the pan and smoke it?

I am a bit confused about this "ham spice" thing. Can anyone offer advice? The first I had heard of such a thing was in Duncan's kielbasa recipe. I see some sources for it online. Primarily the Badia brand. I also see something called "ham flavored concentrate". What do my fellow meat-heads recommend for a source/brand if I were to buy it in a prepared form? Generally, I like to make my own spice mixtures because that is part of the fun and because I already bought most of the ingredients, but I will make exceptions sometimes. Like "Old bay" or "Chinese five spice". Does anyone have a recipe for "ham spice" that they like? Curious on anyone's thoughts on the subject. Thanks!

How many grams of liquid smoke per kg of meat would you put? Do you think you can stuff cubes in large cellulose casings and obtain same results as in ham press? Cheers

Спасибо за Ваш труд 🇷🇺

You mentioned towards the end about phosphates to help the pork "jelly" adhere more into the meat. What are they or what brand do you use that is available in the US? How do you use per kilo? Since my wife had a mini stroke, I want to control the salt content of meats that she eats. Thanks, Duncan.