Riesling ham

Ingredients for 25 servings:

• 11 kg ham (pork leg), raw, untreated
• 2 liters of white wine (Riesling)
• 280 g curing salt
• 4 large garlic cloves
• 20 peppercorns
• 40 g sugar
• 2 bunch soup vegetables
• 30 g coriander (whole)
• 20 g juniper berries
• Condensed milk
• Spice mix (grill spice)

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

(sprayed)

First, cut off the shank so that the ham fits into the preserving machine. Then, make a seasoned brine by simmering the Riesling with curing salt, sugar, garlic, juniper berries, peppercorns, and coriander for 30 minutes. Strain the brine and let it cool. Using a brine syringe, inject the brine by piercing the meat about 5 cm from the side up to the rind, slowly withdrawing the needle, and injecting the brine. You should inject about 20% of the weight of the meat. Place the ham in a plastic bag, add the remaining brine, twist off the bag to remove any air, and tie it shut. The ham remains in the bag for 3 days, turning it several times. Then boil water with the soup vegetables and the brine that remains in the bag in the preserving machine and add the ham. After boiling, reduce the heat to 85°C and let the ham cook for 4.5 hours. Then, using a scalpel, score the rind in a diamond shape (the diagonal cuts should be about 2 cm apart, as these cuts will allow you to easily cut the portions later with an electric knife; I use a metal tape measure for measuring). Brush the ham with a mixture of canned milk and barbecue spice and brown it in an oven preheated to 180°C for about 20 minutes. This recipe is great for small parties as you can prepare everything in advance, and it makes at least 25 portions. A Burgundy ham can be made in the same way, but with red wine. Serve with sauerkraut and fresh bread.