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Homemade Ham (English-Style York Ham)
Learn to make artisanal English-style York ham at home using a simple pork leg, equilibrium brine, and a low-temperature water bath. Giacomo walks through the full process from raw pork leg to beautifully pink, juicy sliced ham — no industrial processing needed.
Ingredients
Equilibrium Brine
- Water (enough to just cover the meat)
- Salt (percentage of total weight (water + meat), see equilibrium brine ratios shown on screen)
- Curing salt (percentage of total weight (water + meat), gives pink color and extends shelf life)
- Sugar (percentage of total weight (water + meat))
Main
- 1.5 kg Pork leg (boneless, trimmed)
Wrapping
- 1 roll Plastic wrap
- 1 roll Aluminum foil
Steps
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1Prepare the equilibrium brine: measure just enough water to cover the pork leg in a container, then weigh that water. The brine percentages are calculated from the total weight of water plus meat. Mix salt, curing salt, and sugar into the water until fully dissolved.Tip: The water should just barely cover the meat — no extra. This is what makes it an equilibrium brine.~15 min
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2Submerge the pork leg in the brine, ensuring it is fully covered. Refrigerate for 24 hours. The meat will dehydrate slightly and take on flavor and the characteristic pink color from the curing salt.Tip: After 24 hours the meat will have shrunk slightly and will visibly look like ham already.~1440 min
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3Remove the brined meat from the liquid. Wrap it tightly in plastic wrap, shaping it into a compact cylinder like a giant candy or sausage. Squeeze out as much air as possible — use a small knife to puncture any air pockets trapped inside the wrap.Tip: Air pockets will leave holes in the finished ham, so take time to eliminate them.~10 min
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4Wrap the plastic-wrapped ham tightly in aluminum foil to create a waterproof seal. This prevents water from the cooking bath from reaching the meat.~5 min
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5Heat a large pot of water to 70-75°C (158-167°F). Submerge the wrapped ham in the water bath. Cook for 3 to 3.5 hours, maintaining the temperature between 70-75°C. Use a thermometer to monitor. If temperature rises too high, add a few ice cubes to bring it back down.Tip: Alternatively, if you have a sous vide circulator (roner), you can use that for precise temperature control at 70°C.~210 min
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6Remove the ham from the water bath and let it cool. Unwrap the foil and plastic wrap to reveal the finished ham. Slice and serve — use it for sandwiches, pizza toppings, focaccia, pasta, or any preparation you like.Tip: Giacomo suggests hosting a 'ham night' with family — make sandwiches with different sauces and textures.
Nutrition (per serving)
350
Calories
20g
Protein
35g
Carbs
15g
Fat
3g
Fiber
Cultural Context
Giacomo presents this recipe during 'pork week' in collaboration with a healthy eating campaign. He emphasizes that our generation has lost many culinary traditions passed down by grandmothers and mothers, and encourages viewers to create new family traditions — like a ham night with sandwiches, different sauces and textures. The recipe celebrates accessible charcuterie as something wholesome, affordable, and deeply communal.