Ham Press ?
 

Help, anyone here got a clue about a ham press? Is it used for dry ageing to force water out of a ham? My butcher asked me today if I have one. I was too embarrassed to say what the fark is a ham press? My idea of a ham press is a pannini wher I can make one heck of a cuban sandwich!

Well, I was curious and Googled it. Watch out for the Urban Dictionary definition!:laugh:

The other hits indicate it is for making formed boneless ham products.

That's what I got as well. I am trying to replicate a boiled ham for my wife. From my research it seems that they are brined and then steeped in water at 170 degrees until they are cooked. So in reality they are not ever boiled. I have started a brine for my ham and plan to give it a short hot smoke. From there I am not sure what I want to do. I left the skin on in the brine because I want a crispy skin bark, but putting it in water afterwards will turn the skin into rubber bands. LOL I say Tomato she says potato

Help is this something I may want?......

On a german bbq site that I go to a few of the members made ham using a form. First the ham was brined, then lightly smoked, then put in a form and held in a warm bath until it is done. Cooled and then sliced.
http://forum.mybbq.net/viewtopic.php...=schinken+form
http://forum.mybbq.net/viewtopic.php...n+form#p430747

Here you go. Ham Press

http://www.wedlinydomowe.com/public/...ress-greg1.jpg

Link also shows ways to make one.

Cool link onex. Thanks.

You are welcome. After 30 years in food service industry I have seen some obscure stuff and this definitely is one.

Tater sack and a 1988 GMC. Works for me.

Great info. Thanks onex for the link!

and here's one I found on Ebay a couple of years ago...
 

still use it frequently for pressed meat loaf and cooking a pressed "bread" of pork- or beef liver..

and a previous poster is correct - I poach the meat or liver and do not completely boil it..
I hold the water temp in the vessel I place this thing at 170F
until the meat's internal temp is ~ 150F and hold it for 15 minutes.

https://public.sn2.livefilestore.com...ess.JPG?psid=1

the spring loaded top says Globe Co - Chicago
Perfection meat loaf mold
492 pat pend.
and both hooks are marked Globe 494

Here's a nudder one
http://www.sausagemaker.com/49345sta...lhampress.aspx

I have two ham presses of different types.

The 1st is a loaf pan as illustrated that was passed on to me for making formed type hams from trimmed pieces. It is also good for making scrapple and other luncheon loafs.
http://www.wedlinydomowe.com/public/...am-press-1.jpg

The second is an open wire ham press which I use to make hams from boneless pork butts. This presses them during smoking and keeps the meat secured so it does not open on the cuts during cooking
https://www.bunzlpd.com/images/P/232126211.jpg