cooked ham injected

Ingredients for 1 servings:

• 1 kg pork shoulder with rind – ham
• 120 g curing salt
• 2 cloves garlic
• 10 g juniper berries
• 15 g coriander seeds
• 10 g peppercorns
• 20 g sugar
• 1 liter of water

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Spices per kg of meat. Spiced brine: Boil 120 g of curing salt in 1 liter of water with 2 cloves of garlic, 10 g of juniper berries, 15 g of coriander seeds, 10 g of peppercorns, and 20 g of cane sugar for 0.5 hour, then strain the brine. About 20% of the meat’s weight is then injected into the cold brine at intervals of 3-4 cm. The pierce is made from the meat side up to the rind, and the brine is injected as you pull back. The injected ham is then placed in a freezer bag with the remaining brine for 3 days, then tied to prevent air from seeping in, so the meat is completely surrounded by the brine. Press the ham into a cooked ham mold and boil for 10 minutes in boiling water, then continue to boil at 85°C. Cooking time per kg: 1 hour or an internal temperature of 70°C. The mold is left to stand with the brine for a day – then it is placed in hot water and turned out.