welcome friends welcome back to the
kitchen have you
uh have you been waiting out there for
an entire year to
see this cut open this
is our homemade prosciutto or uh some
people
call it an iberico ham country ham
it goes by a whole bunch of different
names anyway it is a salt cured
pork leg and it's only salt cured so if
i take you
back a year we start out in this kitchen
here with my friend jamie and we
butchered a hog
and i'm through yep so that's through
the backbone that's it yeah cool
done with the sock done with the saw
yeah we'll use the larger knife and
we'll just finish off that cut
and so it's the same just
is there a specific motion that you're
supposed to use with the knife uh well
just a long fluid pass is ideal
if uh if i find people that are just
making small nicks then they get
what would you know as like a shingling
effect and we're just looking for nice
long passes
so this cool
it's a little bit daunting oh please i
think
i think the biggest thing is actually
just having a big enough bin to put it
in
i think i've got it covered and did all
of the cuts and i was left with this ham
which a couple of days later i packed in
salt for the initial cure and when that
started out it was
22.7 pounds or 10.3 kilos
at the beginning of the salting process
at the end of the salting process
it weighed 20.4 pounds or 9.2 kilos and
that was october 4th
2019. today
is october 13 2020 and it now weighs
8.4 pounds or 3.8 kilos
so over the year of hanging in my
basement
it has lost 12 pounds of water weight
and it
it smells amazing now over the last year
a lot of people have left comments about
these blue marks on the leg
those are marks left by the abattoir and
i think they're very important because
each of these marks tells a story
about this pig the farm that it was
raised on the breed of pig it is the day
that it was killed what it weighed on
the day that it was killed
and the abattoir that killed it all of
that leads to accountability i can trace
this hog
right back to the farmer's field where
it grew up i know
the heritage of this piece of meat which
can be very important when you're
talking about food safety especially
when you're home
curing meats you want to make sure
you've got a quality piece of meat
before you start curing it now the only
thing left to do is cut this open and i
didn't get one of those fancy holders i
decided that i might only do this once
in my lifetime and i didn't need another
thing hanging around in my kitchen
so i'm just going to i'm just going to
hold it and slice it and see how far i
get
my understanding is that there are three
or
four depending on who you talk to
distinct muscles in here that all have a
different flavor
so i don't know what i'm going to cut
open first i'm probably going to start
cutting
open the bigger piece which is sometimes
called the maza
so i'm going to start out with a heavier
knife and i need to remove
the skin and this yellow fat
you don't want to eat the yellow fat so
i am
just going to slice here
and then a little cut here now the
skin is really tough
and then you're trying to slice
across here
and then i'm going to attempt
to peel that skin off
oh it smells wonderful
this smells absolutely amazing i wish
you could be here
for the full sensory overload that i'm
going through right now okay
so just try to peel off the skin on the
other side and i don't want to go too
deep
to start with i don't know how far down
that fat cap goes but the fat
is just wonderful
pull that back
so i'm going to keep the fat the white
fat you can eat
and rendered out would be amazing like
just like bacon fat
for other operations in the kitchen and
so i think there's just a little bit
here
just going to trim off some of this
white fat just to get us
down to the meat
look at that
and then this is so this is meat and fat
that's been exposed for the last year to
the air in the basement
so i'm going to cut some of that off
because it's hard
there we go
oh look at that
hey glenn you said to bring wine hey
friends this is the day
it is the day so i've got my long
knife and i'm just gonna give it a go i
don't know how thin i'm gonna get
let's do a little let's see
okay first one not so great let's see
what happens for the second one
if i can
that one looks better yeah practice
practice practice practice okay one more
let's see if i can get it
uh if if i could hold it a little more
steady
well and also you know okay
one more i want to help but i also don't
want to
recognize that it's uh okay so some
people
spend their entire life 10
15 20 years of their lives just cutting
ham so i don't know that that's thin
enough
but it looks pretty good so let's give
it i don't i don't have the little
tweezers i don't have the little
tweezers
okay piece for you jules thank you piece
for me we've got some
wine such up there thank you all right
one year in the making
tastes exactly as it should it's salty
it's it's
it's not super salty but it's got that
yeah it is the right amount of salt but
it's not that you know that you're
eating
yeah okay that's pretty good i think
that's worth celebrating
nicely done i'm gonna have another piece
because we've got a lot of handy
well and just think of all the things we
can put it in now a little pasta a
little bit on a pasta with some cheese
so now that you have it there's a
more than a year's worth of eating there
well and
the flavor will continue to develop i
mean
i i when i was researching this i looked
at stuff
where guys who worked in restaurants who
cut ham for a living like i mentioned
they'll go through two three four of
these a night
in their restaurant whereas this is
enough to last us probably the entire
year
definitely for the entire year
i'm really happy with that that's good i
am really happy with it i am
got your happy face on that's great so
it wasn't that difficult the most
difficult thing was walking past this
in the basement almost every day and
looking at it going oh there's still
six months there's still and being aware
that you know
anytime you moved anything around in the
basement it was there it was there
don't run into that yeah don't run into
the ham
it's not that difficult if you've got
the space um
give it a try and it is it's a family
event it is it is
this will get shared with friends and
family and it's
and it might seem extravagant but
because we will
share it with friends and family this is
much cheaper than going
to the deli and buying one yeah it
becomes an affordable thing
it becomes an affordable because you've
invested as a group and you've invested
your time yeah it's mostly the time
you're paying for time
really is what you're doing you're
paying for time so i would say yes
give this a try thanks for stopping by
see you again soon
you