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Get the ham ebook · $14.99Download it straight away. Read it on your computer, tablet or phone, or print it out.
Make your own ham. Slice something special.
Coppa, pancetta and cooked ham for a platter made by you. Learn curing, drying and optional smoking with 28 recipes and a 12-step first project.
Over 25,124 happy customers
4.7 out of 5
Your first homemade ham. No experience needed.
You want to make ham at home but don't know where to start? This book takes you to your first homemade ham in 12 steps. Then you can explore air-dried and smoked hams, and the bonus chapter adds cooked ham. For your next cold-cut platter with friends and family.
Coppa
Ham from the pork neck
Lardo
Italian back fat
Delicate Filetschinken
Tender ham from the tenderloin
Pancetta
Italian pork belly
Classic cooked ham
Cooked ham
And 23 more recipes, including
Pfefferschinken “pepper ham” · Lomo · Black Forest style ham · Lamb ham · Rotweinschinken “red wine ham” · Wild boar ham · Duck ham · Bresaola (beef ham) · Guanciale · Spicy ham · Schinkenspeck / “Südtiroler Speck” · Whiskey ham · Ash ham · Christmas ham · Bacon / Speck · Paprika ham · Lachsschinken · Herb belly ham · Garlic ham · Kassler · Baked ham · Smoked cooked ham · Corned beef / pastrami
From “What do I need?” to your first ham
Alongside the recipes, you get a complete step-by-step introduction to making ham. You learn what happens at each step and what matters.
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Step 1
First, you find out what you need
You get to know dry-cured and cooked ham, find out which cuts and spices work and which equipment you need for your first attempt.
A knife, a board and a spice scale are enough to start. I also show you simple ways to cure without a vacuum sealer. -
Step 2
Follow your first recipe, one step at a time
A simple beginner method takes you to your first ham in 12 steps. The ingredients and steps are clearly explained, with photos.
For you, your friends and your family: your first homemade ham. Read the full-size sample -
Step 3
Understand more and discover new hams
Curing, salt equalization, optional smoking and ripening: you learn each step in detail. On top of that, there are 23 dry-cured ham recipes and a bonus chapter with five cooked ham recipes.
From curing to smoking and ripening: you see how meat becomes your own ham.
As a trained master butcher, I must first give you high praise. The ham book describes everything clearly and extensively, for beginners and laymen as well as for advanced makers. How you worked your way into the different techniques also deserves great respect. Hats off to the effort. It is worth the money for enthusiastic hobby sausage makers. I treated myself to it too, to get new inspiration after 20 years away from the trade.
The full table of contents
An introduction to making ham yourself
The foundation for making your own ham
- The different types of ham
- Important notes on making dry-cured ham
- The equipment you need to make ham
- Making your own ham – the ingredients
A simple ham step by step
- Ingredients for your first ham
- In 12 steps to delicious ham
The ham process explained in detail
- Step #0: trimming
- Step #1: curing
- Step #2: salt equalization and drying off
- Step #3: smoking (optional)
- Step #4: ripening
Ham recipes
- Delicate “Filetschinken”
- Lardo
- Pfefferschinken “pepper ham”
- Lomo
- Black Forest style ham
- Lamb ham
- Rotweinschinken “red wine ham”
- Wild boar ham
- Duck ham
- Bresaola (beef ham)
- Guanciale
- Pancetta
- Spicy ham
- Schinkenspeck / “Südtiroler Speck”
- Whiskey ham
- Ash ham
- Coppa
- Christmas ham
- Bacon / Speck
- Paprika ham
- Lachsschinken
- Herb belly ham
- Garlic ham
Bonus: making your own cooked ham
- Wet curing
- Cooked ham recipes
- Classic cooked ham
- Kassler
- Baked ham
- Smoked cooked ham
- Corned beef / pastrami
Frequently asked questions and answers
- What is the best way to store my ham?
- How do I know the ham has gone bad?
- My ham has gone moldy, what can I do?
- Can I make ham without nitrite curing salt?
- My ham has a dry rim, what can I do?
Get the ebook · $14.99
PDF ebook · 60-day money-back guarantee
Over 5,436 happy readers love this ham book
I downloaded your ham book yesterday and devoured it straight away last night. For me it is explained in a really understandable way. Thank you very much for it.
I am very satisfied with the instructions on making ham, anyone can understand them. Everything is explained in great detail and is very informative. I am looking forward to my first homemade ham.
Download it and start today
Plan your first ham, then explore a whole platter of possibilities. 80 pages of foundations, step-by-step guides and 28 cooked and dry-cured ham recipes.
60-day money-back guarantee
If you're not happy with the instructions and recipes, email me within 60 days at daniel@wurstcircle.com.
You'll get all your money back.
Good luck with your next recipe, Daniel
Any questions before your first ham?
You can also reach me directly at daniel@wurstcircle.com.
Is this book right for me if I've never made ham?
Yes. The book starts with the basics: types of ham, ingredients and equipment. Then the beginner method takes you to your first ham in 12 steps. Take the time to read the notes and work through the steps. Ham needs patience, and ripening is part of it.
Do I need a lot of equipment to start?
No. To get started, you need a sharp knife, a cutting board and a spice scale accurate to 0.1 grams. For curing in its own brine, you can use a suitable container or a zip-lock bag; a vacuum sealer is another option. You only need a smoker if you want to make smoked ham. In the book I also show you the air-dried version and explain the conditions your ham needs to ripen.
Which recipes are in the book?
You get 28 recipes in total: 23 dry-cured ham recipes and five cooked ham recipes in the bonus chapter. They include Delicate Filetschinken, lardo, coppa, pancetta and classic cooked ham. You'll find them all in the full table of contents above.
Do I need a smoker or my own curing chamber?
Smoking is optional. You can also air-dry your ham. For that, the temperature and humidity have to be right, and not every room is suitable. The book explains the conditions and also describes ripening in the fridge as an option. If you want to smoke, you learn the equipment you need and how it works.
What format is the book?
It's an ebook in PDF format with 80 pages. You can read it on your computer, tablet or phone, and print it out too.
When do I get my ham book?
Right after your purchase: you can download the ebook straight away.
What if I'm not happy with the book?
Then my 60-day money-back guarantee applies: email me at daniel@wurstcircle.com within 60 days if you're not one hundred percent happy with the instructions and recipes. You'll get all your money back.
Your first homemade ham starts with this book.
Get the ham ebook