John Myers
Sausage: Grilled Ham
The perfect sausage: grilled ham recipe with a picture and simple step-by-step instructions.
- 1 kg Roast pork from the nut
- 165 g Nitrite curing salt
- 1,5 liter Water
- 1 piece Onion
- 1 piece Clove of garlic
- 3 piece Bay leaves
- 5 piece Juniper berries
- 0,5 teaspoon Peppercorns, black
- 5 piece Allspice grains
- 0,5 teaspoon Red chilli flakes
- 2 tablespoon Honey liquid
- 1 tablespoon Soy sauce dark
- 0,5 teaspoon Dried rosemary
- Mash the juniper berries, pepper and allspice grains with the back of a knife. Dissolve the curing salt in water. Peel the onion and cut into half rings. Add all the spices and place the onion rings in the salt solution.
- Place the meat in this brine and seal the bowl. Let it steep in the refrigerator for 8-10 days. In between turn the bowl upside down – and back again.
- After the time has elapsed, take the meat out of the brine, dry it and place it in the ham fairy * according to the instructions and seal it.
- Insert a meat thermometer into one of the holes in the lid. Fill a large, tall saucepan with water, put the ham fairy in it and heat it up. Keep an eye on the termometer.
- Cooking time: four hours at 85 – 90 degrees.
- The whole thing is now completely – ideally let cool down overnight. Remove the ham, use the roasting liquid for other purposes and place the ham in a baking dish.
- Mix the honey, soy sauce and rosemary and brush the meat with it. Grill in the oven for about 10 – 15 minutes.
- * The ham fairy is a special pot for sausage preparation. It is made of stainless steel with a kind of “elevator” and springs for locking. It’s not exactly a special offer, but if you make sausage yourself more often, it’s always worth it.
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