Seeking information about Soviet Ham

[Damo the butcherman]

G'day Commrades,
Just mucking about
I was wondering has anyone heard of Soviet ham. I have seen it mentioned in a couple of books, but have seen no recipes anywhere. I think it may be made from pork shoulder. If anyone has any ideas or recipes they would be willing to share I would appreciate that.
Damo

[BriCan]

G'day Commrades,
Just mucking about
I was wondering has anyone heard of Soviet ham. I have seen it mentioned in a couple of books, but have seen no recipes anywhere.

Do we have a name??

it's nigh on as bad as some poor soul out this way asking about an English ham. Off the top of my head I could name twenty (I think)

[Damo the butcherman]

Hi,
Sorry Brican, I have no futher imformation . The referances that I have seen were very vague. Info on just one or two would be great. The older the recipe/method the better.
Thanks Damo

[BriCan]

Hi,
Sorry Brican, I have no futher imformation . The referances that I have seen were very vague. Info on just one or two would be great. The older the recipe/method the better.
Thanks Damo

I have done a vague search and all I get is a ham sausage (no links on this puter as I am at work)

We get hold of a very good friend of mine who is ex-east Berlin and has done meat cutting (she use to work for me) will see if she has any idea’s

[Damo the butcherman]

WOW thanks Brican for your help look forward to hearing from you agian soon.
Thank Again
Damo

[captain wassname]

Probably chucked down a Siberian salt mine for a year and a day.

Jim

[BriCan]

Probably chucked down a Siberian salt mine for a year and a day.

Jim

[grisell]

I have also been unable to find recipes for making Soviet style ham. Russian Wikipedia has only this information (google translation):

In the USSR the first commercially available ham appeared in the early 1970s, and then it was only available in major cities across the country [10]. Produced mainly two kinds of ham - "ham Tambov" (boiled-smoked) and "gammon Voronezh" (Smoked). There were also "chop" and "breast" (cooked and smoked), other varieties of ham were very rare.

However, a google search on Russian Google of these two hams gives no results for how they were made or could be made at home. My theory is simply that no one made it at home. In SSSR, as we know, all production was owned by the state and pigs were bred in one place, butchered somewhere else and processed in a third factory. No private production was allowed. Thus, if anyone needed ham (and could afford it), it was bought in the supermarket, and probably no one reflected on how it was made.

[wheels]

It may be worth contacting the Marianskis at the www.wedlinydomowe.com website.

Phil

[Damo the butcherman]

Thanks for all the imformation guys
Keep up the good work!
Damo

[mitchamus]

in soviet Russia - Ham cure you!

[Damo the butcherman]

Hi All,
Thanks to all for giving me a few ideas and pointing me in the right direction. I found the following recipe at http://wedlinydomowe.pl/ not quite what I was looking for but it sounds really good. The only thing I will be altering is the smoking, right now it is summer so cold smoking is out of the question. I will smoke and cook over one day.
Old Polish Ham
First Pork ham - 5.0 kg
Second Salt - 0.200 kg
Third Saltpeter - 0.012 kg
4th Pepper - 0.01 kg
5th Honey - 1 cup
6th Bay leaf - 8 pcs
7th Cloves - 6 pcs
8th Allspice - 0.005 kg
9th Dark beer or porter - 1 bottle

Herbs thoroughly until light in a mortar. 2 liters of water, salt, saltpetre and beer cook 10-15 minutes, cool. Using a syringe to introduce saline (approximately 0.250 l) of the deeper layers of ham, especially in the vicinity of bone (25-30 punctures). Heat the rest of the brine, mix thoroughly with honey and herbs, and cool.
Arrange ham in the dish (preferably stone), pour in brine, cover with a saucer, and ordered to leave for 3 weeks. Overturn it every 3 days.
Remove, cord, dry 2-3 days in a ventilated, cool place.
14-18 days smoke cold smoke.
Średniotrwały product.

Authors: Tadeusz Barowicz and Wojciech Tatarczuch
Contributed by: Maxell

[grisell]

Średniotrwały means semi-durable in case you wondered.

[Damo the butcherman]

Thanks Grisell,
I had no idea what Średniotrwały ment,I thought it may have been the name of an area or region.
Damo

[Damo the butcherman]

Hi all,
I just made the brine for the above Old Polish Ham it smells awesome. One thing I did different instead of grinding the spices I made a bouquet garni and placed them in whole.
By the way if anyone is still looking for a Soviet ham recipe I have learned that it may be Polish not Russian as first thought.
Damo