Stop buying ham! It's so easy! I never get tired of cooking! Only 4 INGREDIENTS! Very tasty!

This slow-baked pork loin is a homemade alternative to store-bought deli ham, made with nothing but pork, salt and spices. Naturally high in protein and completely free of preservatives, nitrates or additives — the kind of homemade ham that costs a fraction of what you'd pay at the deli counter, slices beautifully for sandwiches, and tastes incomparably better because you control exactly what goes into it.

If you're looking for an easy homemade ham recipe, slow-baked pork loin, a preservative-free deli meat alternative, or a make-ahead cold cut for sandwiches and holiday platters, this pork loin is a delicious option you'll want to make again and again.

You won't believe what happens when you cure pork loin in salt, rub it with spices and bake it at just 90°C for three hours — the meat stays pink, juicy and tender all the way through, exactly like premium deli ham.

🥩 PORK & CURE:

Pork loin — 1 kg (2.2 lb)
Salt — 30 g (1.06 oz)
Sugar — 15 g (0.53 oz)

🌿 SPICE RUB:

Black pepper — 3 g (0.11 oz)
Dried garlic — 3 g (0.11 oz)
Khmeli-suneli — 3 g (0.11 oz)
Paprika — 3 g (0.11 oz)
Paprika flakes — 3 g (0.11 oz)

🥄 FOR SERVING:

Chili sauce — 30 g (1.06 oz)
Whole-grain mustard — 30 g (1.06 oz)
Rosemary — 1 sprig

💡 TIPS FOR THE BEST HOMEMADE HAM:

— Cure the pork in salt for a full 3–5 hours — the salt draws out moisture and then draws the seasoning back in, which is exactly what gives homemade ham its firm, sliceable texture.

— Bake at 90°C, never higher — low-temperature baking is the entire secret here; at normal oven temperatures the proteins tighten and squeeze out the juice, turning the loin dry and grey.

— Wrap in parchment first, then foil — parchment keeps the meat from touching the aluminum directly while the foil seals in every drop of moisture during the long bake.