Cooked spiced ham

Ingredients for 8 servings:

• 1 kg lean pork (ham, shoulder or back)
• 80 g curing salt
• 20 g smoked salt
• 3 bay leaves
• 1 tsp juniper berries
• 1 tsp peppercorns
• 2 garlic cloves
• 20 g sugar
• 1 liter of water

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 days 2 hours 30 minutes

Tightly roll the pork with kitchen string. Bring the water with salt, sugar, and all the spices to a boil briefly, then let it cool to lukewarm. Using a marinade syringe, slowly inject the brine into the meat on all sides until it swells slightly. Now add it to the pot with the remaining brine, cover, and let it marinate for at least 24 hours at room temperature, or 48 hours in the refrigerator. After the resting time, drain the salted water and collect the coarse spices in a sieve. Bring lightly salted water with the spices to a boil in a larger pot and add the meat. Immediately reduce the heat and, using a meat thermometer, maintain the water at approximately 85°C. The temperature must be below boiling point. Now insert the needle of the meat thermometer into the meat, making sure to hit the center. Set the internal temperature to 64-65°C. The cooking process takes approximately 90 minutes. Once the ham has reached the core temperature, immediately place it in cold water and let it cool for about 10 minutes. Then let it chill in the refrigerator for a few more hours, then slice and serve.