Braised Turkey Ham

1. 

turkey thigh boneless

Wash turkey meat from leg and cut it into large cubes.

2. 

water 6.75 tbsp (100 ml) • salt 0.5 oz (15 g) • honey  1 tsp

Melt salt and honey in water and pour the brine over the meat. Stir well for about 10 minutes and place it in the refrigerator for 24 hours.

3. 

Place in the ham cooker plastic bag for cooking ham, put in pieces of meat and press them as much as possible. Cover the pressed meat in a pot for cooking ham with piston (part of the ham cooker) and place the ham cooker in the refrigerator for the next 24 hours.

4. 

2 days later place the ham cooker in water. Water must be 1,5 cm below the top edge of the ham cooker. Ham cooker should not be fully covered with water, ham should not be soaked in water. Cook the ham for 2 hours at 175°F (80°C). Do not bring to the boil. After two hours, remove the ham cooker and allow it to cool well. To cool the ham cooker faster, you can sink it into the cold water, but again not the whole ham cooker, water should not get inside.

5. 

Remove cold ham from ham cooker and pour off water produced by the ham during cooking.

6. 

Remove plastic bag...

7. 

... and slice ham. If you want thin ham slices, use electric meat slicer. This type of ham might spill, it is a low fat ham. But it has no impact on its delicious flavour.