John Myers
Spice Mixes: Ham Salt
The perfect spice mixes: ham salt recipe with a picture and simple step-by-step instructions.
- Black Forest or other raw ham
- Salt
- A piece of raw ham had been in my fridge for quite some time. It was quite dry and hard and was no longer suitable for eating like that.
- Cut the ham into as thin slices as possible on the machine. Carefully remove all fat and place the slices on a baking sheet lined with foil or paper.
- Dry at 80 degrees until the ham crumbles.
- Then weigh the ham and put it in a food processor, add twice the amount of salt and mix until a uniform structure can be seen. Dry again in the tube for an hour. Fill into glasses or corresponding containers.
- This salt is not only ideal for seasoning fried eggs, I also use it for fried potatoes, soups or sauces. The salt is also really good in coleslaw.
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