Slice the pork ham to about ¼ inch thickness

Dissolve the sodium phosphate in 5 tablespoons of water.

Except for the meat, combine all ingredients in a large bowl and mix well

Apply the combined mixture to the meat by rubbing. Make sure that the mixture is evenly distributed across the meat

Place the mixed ingredients in a covered container

Store the covered container (with meat and mixture) in room temperature for 14 hours. It may also be refrigerated but would take at least 3.5 days to complete.