Hi! I need some help I'm trying to make a deli style ham (for thinly slicing and putting on sandwiches) The thing is that I don't want to cook an entire leg/ham and make an easter ham type http://hostedmedia.r..._CW10255D41.jpg but a fine, soft, evenly colored pink ham.http://www.themeatgu....JPG?1282812844 The challange is to make it without using additives like nitrates, starch, meat glue etc., to have a specific shape that holds together and does not come apart I would only brine it in saltwater with no spices and then cook it SV. It is suprisingly difficult to get info on this considering that the factories use a SV type method to prepare and mass produce it. I could't even find info in SV cookboks, Modernist cousine etc. I found random info from which I was able to extract that it is cooked at 70-72 degrees C. I figured out a way to make a "mold" for the meat to hold a square shape while cooking using 2 deep pyrex dishes for lasagna. The main questions are: For how long to cook it? Should I cook the whole ham/leg deboned and with the white "membrane layer" or the connective tissue and excess fat removed or should I cut it into smaller pieces, remove everything but the meat, compress it all and then cook? My main concern is the meat not holding its shape and falling apart after during thin slicing The last question is: is it possible for the ham to have that nice pink hue without using nitrates, only salt? If anyone made something similar, I'd appreciate some pointers. P.S. I found some info on Prosciutto cotto but that's not what I'm trying to make Thanks