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Hello,

I am looking for a recipe and instructions on how to produce pizza ham!

Anyone able to help?

Greatly appreciated

Chelsea

Please forgive my ignorance, what is Pizza Ham? Or is it obvious.....

Thanks

Wal

I think that would be cured loin.

If by pizza ham you mean 'canadian' bacon, yes- cured loin. Treat the same as your favorite ham procedure and you'll be fine.

You're forgiven

The tube like ham you would find on a hawaiian pizza. I may have the wrong name, that would explain why I cannot find any recipes online LOL!

I do not have a recipe as such as these are what we call tumbled hams

BriCan wrote:

I do not have a recipe as such as these are what we call tumbled hams

Robert, so are tumbled hams the same as Canadian Bacon and how close is Lonzino to Canadian Bacon?

Thanks

Ohhh yes, that looks very similar to what I'm looking for! Would you happen to have a recipe? :)

tommix wrote:Robert, so are tumbled hams the same as Canadian Bacon and how close is Lonzino to Canadian Bacon?

No; - in a sense thankfully not

Broad definition of a tumbled ham 'sh*te in a casing -- sorry you had to ask

One must remember that in the late 60's early 70's large producers got away from producing quality items such as ham we know of our younger days. There were a lot of lean trimmings that would in a sense get turned into sausage which was not (to the company’s) a high profit maker in their eyes so in the R & D departments they devised a way to take very cheap lean pieces of pork place them in a tumbler under (a given) vacuum for allotted time along with additives, extenders and maybe meat glue then place in a waterproof cooking bag/casing and cook for the appropriate amount of time. Black Forest ham is another one maybe not as bad as they do use leg meat but in a sense just as bad

If you look at the photo that I pulled of the web you will notice the two dark spots at twelve o clock – in my very umbel opinion (having worked with the stuff) I would hazard a guess that it is shank meat, the other way to tell a tumbled ham is that there is no defined muscle structure

how close is Lonzino to Canadian Bacon

In plain English --- a few thousand miles apart --- in all seriousness Lonzino is dry cured where as Canadian Bacon in most instances is wet cure – both use the loin
HTH

Chelsea wrote:Ohhh yes, that looks very similar to what I'm looking for! Would you happen to have a recipe? :)

Sorry, no;

if you want to do a ham to put on your pizza I would give captain wassname recipe a go http://forum.sausagemaking.org/viewtopic.php?t=9433

Broad definition of a tumbled ham 'sh*te in a casing -- sorry you had to ask

Thanks for the explanation Robert, no, that does not sound very appetizing. In my neck of the woods a tumbled ham would be a pig that got hit by a car doing 60!