• Finely mince the cooked ham in the blender and keep aside.
• In a bowl, beat the eggs before adding Parmigiano and ground ham.
• Mix with a fork and then knead with your hands until soft and well mixed.
• Let rest in the refrigerator for about an hour.
• Lay the dough on a sheet of baking paper and shape it into a meatloaf with your hands.
• Wrap in baking paper by folding the paper flaps under the roll. Then, wrap it in aluminum foil.
• Place the wrapped meatloaf in a pan, cover with warm water, and cook on the stove over medium heat and a half-covered pan for 45 minutes. If the package floats, turn it over halfway through cooking.
• Turn off and let the patty cool in the pan for 30 minutes.
• Then, gently remove the roll from the water with both hands and lay it on a plate. It is still soft at this stage.
• Discard the paper wrapping, cover the plate, and let it chill in the refrigerator overnight or several hours before slicing.
• If you want to serve it warm, heat the meatloaf in a covered baking dish in a preheated oven at 170 degrees for about 15 minutes. Then remove from the oven and let rest a few minutes before serving.
• After baking, store in the refrigerator for 2-3 days or in the freezer for up to two months.

4 servings

• 200 g of prosciutto cotto ham+2 eggs+200g of grated Parmigiano