Spicy and juicy cooked ham

Ingredients for 1 servings:

• 3 kg pork, underside with rind, boneless, 3 – 4 kg
• 45 g curing salt, all following quantities per kg meat weight
• 30 g leek
• 30 g carrot(s)
• 30 g parsley root(s) or celeriac
• 1 m.-large shallot(s)
• 1 garlic clove(s)
• 6 juniper berries, crushed
• 3 cloves, crushed
• 2 g black pepper
• 50 ml white wine, fruity

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 10 days; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 10 days 3 hours 15 minutes

in a vacuum curing bag, no spray curing

First, clean the underside, which means cutting it into an oval shape and smoothing the surface. The cut-off pieces can, of course, be used for another purpose. Then prepare the curing mixture. To do this, finely chop the ingredients, from leeks to garlic, and mix them with the spices. First, rub the cleaned underside with curing salt. Mix the rest of the curing salt with the chopped vegetables. Place a handful of this mixture in the bottom of a 40 x 50 cm vacuum bag, push the underside into the bag, spread the rest of the spice mix on and around the underside, and vacuum-seal the bag. Cure for 7-8 days in the refrigerator, kneading and turning the bag occasionally. After the curing time, remove the meat and save the curing liquid, vegetables, and spices, as they will be needed later. Wash the meat and tie it into shape with sausage twine. Hang it up to dry for a day. Once the rind is dry, cold smoke for 6 hours twice, or more often if desired. To cook, place the ham back in a large vacuum bag, add 2-3 tablespoons of the curing liquid, 2 large spoonfuls of the vegetables and spice mix from the curing bag and the fruity white wine and hang it in a preserving pan. Once the pan is filled with water, add enough water to the cooking bag to just cover the ham. Set the preserving pan to 80°C and cook the ham until it reaches an internal temperature of 66 to 67°C, which takes about 1 hour 45 minutes. Switch off the preserving machine and let the ham cool down in the cooking liquid, ideally overnight. Once cooled, it can be sliced ​​and enjoyed.