Swedish Ham
Posted: Wed Nov 23, 2022 15:48
The Deli I work at caters to Scandinavian countries mainly but I am not of that lineage. One of the products on offer but rarely taken up is a “Swedish Ham”. Essentially an unsmoked ham. BUT specifically “Swedish” style. Any recipes I have seen all refer to cooking the ham, not manufacturing it.
does anyone have experience with manufacturing the ham itself?
Typically I remove the hock and knuckle leaving the skin attached, tunnel bone it, brine it. Then weigh for size and trim meat to suit. Then I stitch the skin back in place to ensure a full cover and net it formed for a round ball shape which is apparently very important for a Swedish ham.
I’ve seen images of them bone in, netted and otherwise. Just looking for what others may be doing. If anyone else is doing it?
does anyone have experience with manufacturing the ham itself?
Typically I remove the hock and knuckle leaving the skin attached, tunnel bone it, brine it. Then weigh for size and trim meat to suit. Then I stitch the skin back in place to ensure a full cover and net it formed for a round ball shape which is apparently very important for a Swedish ham.
I’ve seen images of them bone in, netted and otherwise. Just looking for what others may be doing. If anyone else is doing it?