Presented recipes from pork ham, not in a hurry, but the results will fully justify the time you spent.
The recipe for boiled-smoked pork leg hams
Ingredients:
- ham of pork - 1 pc .;
- salt - 200 g;
- sugar - 20 g;
- pepper fragrant - 5 pcs .;
- red wine - 100 g;
- garlic - 4 teeth;
- cloves - 3 buds;
- Laurushka - 3 leaves;
- pepper peas - 10 pcs .;
- water - 2 liters.
Preparation
All spices, crushed garlic, salt and sugar, pour boiling water, then mix well, salt deposit should not be on the bottom. And after, when this marinade has cooled down, add wine and fill this liquid with a ham. Brine must absolutely cover the pork. In this condition, the ham should lie for a week in a rather cool place comparable to a refrigerator, every 2 days it needs to be turned over. After such preparation it must be suspended to dry, which usually takes from 7 to 10 hours. In the wake of this, when the leg is dry, tightly tie it with a kitchen string and cook with a very weak boil. On average, the cooking takes 40 minutes per kilogram. At the end of the ham do not get out of the hot water, it must completely cool down with it, this is important. After which it must again be suspended and dried for at least 3 hours. And now send the ham to the smokehouse for a day of cold smoking.
Recipe for baked pork ham in the oven
Ingredients:
- ham - 4 kg;
- honey - ¼ cup;
- salt;
- garlic - 5 teeth;
- pepper;
- lemon juice - ¼ cup;
- chili ground;
- dry mustard - ½ tsp;
- coriander;
- marjoram.
Preparation
Wash and dry the ham, do not remove the skin in any way. With a sharp knife, cut all the ham, as if you are drawing a chess board, cutting only the skin without affecting the meat. Mix all ingredients except garlic and naturally hams, resulting in a marinade sauce. Now slice the garlic for puffing, and in some places, preferably where the skin is already cut, make a deep puncture, with a long narrow knife. Do not pull out the knife, soak the garlic in marinade and improvised means like skewers, push garlic deep into