Christmas salmon ham

Ingredients for 1 servings:

• 1 kg pork (pork loin)
• 38 g curing salt
• 2 ½ g black pepper, ground
• 1 g coriander powder
• 1 bay leaf, ground or finely crumbled
• 60 g honey
• 2 bags of mulled wine spice (mulled wine fix), only the contents

Instructions

Working time approx. 1 hour; Rest period approx. 19 days; Total time approx. 19 days 1 hour

Rub the salmon with the spice/curing salt mixture (this is done on cling film), heat the honey in the microwave until it becomes a liquid, and drizzle it evenly over the ham. Wrap the ham in the cling film. Then it is placed in a vacuum bag and vacuum-cured for 14 days. The cling film prevents sticky hands, and the area where the weld is made stays clean. Wash the salmon ham after curing and let it dry for 2 days before smoking it twice. After 3 days of drying, it can be sliced. The honey does not make the ham sweet at all, but it does have an antibacterial effect. Salmon ham is eaten fresh. To make it last a little longer, it can be smoked once or twice. To prevent it from becoming too hard, you can cut it into portions or slice it and vacuum-seal it with cling film (to prevent it from sticking). Vacuum curing is recommended for salmon ham, as this type of curing results in the meat losing minimal water and thus becoming juicier than with other curing methods.