Elevator and cured (pork) "nut" inserted - next comes the separating plate, then either more meat or sausage meat.
or the pressure plate - followed by the spring then the cover.	The sealed "ham fairy" fits into most "asparagus cooking pots". A meat thermometer makes it easy to monitor the necessary temperature. Cool down after cooking and then leave to cool in the refrigerator.
Lift out the finished ham (here 650g nut) with the lifter...
You can make up to 1.5 kg of juicy ham at a time.	Juicy ham can also be made from beef
...and this is what you can make from it: e.g. ham goulash with rice	delicious ham spread
Spaghetti carbonara style	Soljanka   and more!  Recipes are available by e-mail upon purchase.

Have a nice meal

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