Using ham to make ham sausage

[oldjeda]

Has anyone here ever used actual ham to make sausage with? I have two big hams in my freezer and the wife and I will never eat these in a month of Sundays. I was thinking of grinding them both up and adding some binder, pepper and maybe garlic and stuffing into 1 1/2 inch casings. Possibly a little dry smoke afterwards.

Thought? Ideas? Recipes?

[EZM]

Originally Posted by oldjeda

Has anyone here ever used actual ham to make sausage with? I have two big hams in my freezer and the wife and I will never eat these in a month of Sundays. I was thinking of grinding them both up and adding some binder, pepper and maybe garlic and stuffing into 1 1/2 inch casings. Possibly a little dry smoke afterwards.

Thought? Ideas? Recipes?

You absolutely can. It might be great.

Makes me thing about doing it the way you suggested (grinding fine) but also doing a dice as well (like a ham sausage) as well.

Garlic YES !! maybe even do a small batch with high temp cheese in it too. Smoked Gouda, Pepper Jack or even a nice Cheddar.

If you are not likely going to eat those hams (as whole hams) you might as well put them to use and make something great with it.

[Red Bullets]

There's a few recipes online for the spices to use. Try.. Let's-make-sausage.com or the Smoking Meat Forums.

A coarse grind and then add small pieces of ham to the ground and spices before stuffing. A nice alder smoke.

[calgarychef]

A buddy of mine used to use raw pork and bacon ends to make breakfast sausage and it was pretty good too!

[bat119]

Originally Posted by calgarychef

A buddy of mine used to use raw pork and bacon ends to make breakfast sausage and it was pretty good too!

My favourite !

Another good use for ground ham is cabbage rolls 50/50 lean ground beef

Dang good!

[sns2]

Originally Posted by bat119

My favourite !

Another good use for ground ham is cabbage rolls 50/50 lean ground beef

Dang good!

Sounds delicious!

[oldjeda]

I never thought of the cabbage roll route at all. Excellent idea!

[Andrzej]

Ham Sausage-Polish (Kiełbasa szynkowa)
Ham Sausage-Polish (Kiełbasa szynkowa)
Called ham sausage because solid chunks of ham meat are imbedded in its texture.

Meats Metric US
lean pork, ham or butt 850 g 1.87 lb.
pork jowls or fatty pork trimmings, picnic meat 150 g 0.33 lb.
Ingredients per 1000g (1 kg) of meat
salt 18 g 3 tsp.
pepper 2.0 g 1 tsp.
sugar 2.5 g ½ tsp.
nutmeg 1.0 g ½ tsp.
coriander 2.0 g 1 tsp.
cold water 60 ml ¼ cup
Instructions
Manually cut lean pork into 2” (5 cm) cubes. Grind fat pork through ⅛” (3 mm) plate. Keep meats separate.
Emulsify ground pork adding cold water. Add remaining ingredients when emulsifying.
Mix diced pork until gluey, then add emulsified mixture and mix everything well together.
Stuff firmly into 100-120 mm (4-5”) beef bungs or synthetic fibrous casings and tie the ends with twine forming a hanging loop on one end. Make 14-16” long sections. Lace up sausages with two lengthwise loops and loops across the casing every 2 inches. ***** any visible air pockets with a needle.
Hang at room temperature for 2 hours.
Smoke with hot smoke for 120-150 min until casings develop a light brown color with a pink tint.
Poach sausages at 72-75°C (161-167°F) for 80-110 min until internal temperature of the meat becomes 68-70°C (154-158°F). This will take about 2 hours.
Shower with cold water for about 5 min and place in refrigerator.

[omega50]

Originally Posted by oldjeda

Has anyone here ever used actual ham to make sausage with? I have two big hams in my freezer and the wife and I will never eat these in a month of Sundays. I was thinking of grinding them both up and adding some binder, pepper and maybe garlic and stuffing into 1 1/2 inch casings. Possibly a little dry smoke afterwards.

Thought? Ideas? Recipes?

Are these Cooked Hams?

[Grizzly Adams]

How can I get a really coarse grind.? Ham sausage has been on my to do list, I used the coarsest plate that came with my grinder, but it was almost still pink slime.

Grizz

[OpenSights]

Make sure you reduce the salt in your recipe if your winging it. The Ham will already be salty.

Made this mistake years ago making my first ham sausage batch.