Homemade ham
20 servings
240 minutes
There is an important nuance in preparing homemade pork ham: the longer you marinate the meat (2 days is more than enough), the richer and more aromatic the finished meal will be. The recipe suggests using the neck, but if necessary, it can easily be replaced with a ham or shoulder. In general, homemade pork ham is an ideal appetizer: it is easy to prepare, and once you have it, you can combine it with anything, from buckwheat and mashed potatoes to sauerkraut and a sesame bun.
1
Dissolve salt in water, add spices, bay leaf, and thinly sliced garlic. Bring to a boil, then let the brine cool completely.
- Water: 2 l
- Salt: 100 g
- Allspice peas: 5 piece
- Black peppercorns: 15 pieces
- Bay leaf: 1 piece
- Garlic: 2 cloves
2
Use a syringe to inject the brine into the meat, piercing it in different places and at varying depths.
- Salt: 100 g
3
Place the meat in the remaining brine and refrigerate for a day or even two.
- Salt: 100 g
4
Dry the meat soaked in brine with a paper towel.
5
Tie with culinary thread to shape it, then wrap with food film.
6
Place a kitchen towel at the bottom of a large pot, lay the meat on it, and pour water.
- Water: 2 l
7
Bring to a boil, reduce heat to minimum, and cook for 3 hours. The water temperature should not exceed 80 degrees. To check the meat's readiness, measure its internal temperature; it should be 69 degrees.
8
Cool the cooked meat, remove the film and threads. Store in the refrigerator wrapped in parchment.