Serves 1
Directions
- 1Add the diced ham cubes to a food processor with 2 tablespoons of water and process until it reaches a paste consistency.
- 2Add the ham paste to a bowl with the ground pork.
- 3Combine the kosher salt, potato starch, dry milk powder, sugar, and white pepper in a separate bowl and whisk together.
- 4Add the dry seasoning mix to the bowl of meat and work it in thoroughly with gloved hands until the seasoning is fully incorporated.
- 5Mix the ice water, curing salt (Cure #1), and ham base together until dissolved.
- 6Add the wet mix to the meat and continue to mix by hand until all the liquid has been fully absorbed.
- 7Pack the meat mixture tightly into a greased loaf pan, tapping it on the counter to remove any air pockets.
- 8Cover the loaf pan with aluminum foil and bake at 180°F until the internal temperature reaches 152°F.
- 9Submerge the cooked loaf in an ice water bath for 30 minutes, then refrigerate for 4 to 6 hours before slicing.
Ingredients
- 2 lb ground pork
- 1 lb cured ham, diced
- 2 tbsp ice water
- 1 tbsp Morton kosher salt
- 1/4 cup potato starch
- 1/4 cup nonfat dry milk
- 1 1/2 tsp sugar
- 1/4 tsp white pepper
- 3/4 cup ice water
- 1 1/2 tsp ham base
- 1/2 tsp Cure #1
Equipment
food processormixing bowlswhiskgloved handsmeasuring spoonsmeasuring cupsloaf panaluminum foiloventhermometer
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