Grandma's Easter ham with beer

Ingredients for 6 servings:

• 1 kg pork nut
• 500 ml light beer, Bavarian
• 500 ml water
• 110 g curing salt
• 2 garlic cloves
• 10 g juniper berries
• 15 g coriander seeds
• 10 g peppercorns
• 20 g sugar

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 3 days 5 hours 30 minutes

for the traditional Easter breakfast with egg, horseradish and yeast plait

Boil a broth from beer, water, curing salt, garlic, juniper berries, coriander, peppercorns, and sugar for about 30 minutes. Strain the broth through a sieve lined with kitchen paper and let it cool. Inject the broth into the pork butt using a syringe until its weight increases by 20%. For example, inject 200 ml of broth into 1 kg of meat. Place the butt in a freezer bag and pour the remaining broth over it until the meat is completely covered. Seal the bag and store the butt in the refrigerator for three days. After three days, remove the meat from the broth and vacuum seal it. Cook the pork butt in a sous vide device at 69 °C for about three to four hours. Let the meat cool, unwrap it, slice it, and enjoy! We traditionally serve it with grated beetroot mixed with fresh horseradish, salt, pepper, and vinegar. We also serve it with yeast plaited bread and boiled eggs. My grandmother used to make ham in a similar way. However, she didn’t use a sous vide device. She let the ham soak in beer until it was cooked.