Homemade cooked ham

Ingredients for 1 servings:

• 2 kg pork shoulder or ham with rind
• 1 liter of water
• 100 g curing salt
• 8 g sugar
• 2 tbsp Maggi
• 1 clove(s) garlic, squeezed

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

For the brine, place all ingredients in a curing container, except for the meat, and ensure that the salt and sugar have dissolved. Inject a little brine into the meat at intervals of four cm (approx. 20% of the meat’s weight). Then pour the meat into the curing container and fill with the brine so that the meat is completely covered. After two days, remove the meat from the brine and, if possible, hot smoke it for 30 minutes. Then, or immediately, place it in a suitable ham dish and cook at 75-80°C (see cooking times below). Remove the dish from the kettle and, with the lid closed, place it in cold water for four hours. When the time is up, remove the dish from the water and refrigerate overnight. Make sure that water remains in the lid so that the ham can absorb more water – this makes it juicier. To better bind a rolled pork shoulder, you can simply sprinkle a little ground gelatin on it beforehand. This will prevent the slices from falling apart when sliced. Cooking times: 1.5 kg — 2 hours 3.0 kg — 2 3/4 hours 4.0 kg — 3 1/2 hours