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Mix all ingredients together. Spray or brush the mold with cooking fat. Pour into the mold and bake for about 15–17 minutes in combi mode 60% steam, 40% heat at 105°C. Cool down and freeze directly in the mold. Store in the mold or carefully remove and store in a freezer container, taking out as needed.
2 kg ham purée
1.5 L whole eggs
1 dl onion powder
1.5 dl ham broth
2 tbsp salt
2 tsp pepper
2 tbsp ground allspice
0.5 dl vinegar
3 tbsp liquid smoke
1 tbsp collorit
7 tbsp red food coloring
2 dl thickn’up
Energy kcal: 133.12
Protein (g): 10.34
Fat (g): 7.58
Carbohydrates (g): 5.69
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