Try this delicious ham for Christmas with familie and friends - Use it as cold cut in sandwich - Make a ham salad - Use it on pizza - the possibilities are endless...
You will need a piece of ham from the lower leg of a pig, about 3-4 kilos.
Trim it for fat and tendons but leave some of the skin. Debone it and twist the ham with butcher twine or a special "ham net".
For this kind of ham i would choose a 9% brine as following:
- Pr.1000 g of water
- 80 g salt
- 10 g cure #1
- 50 g brown sugar
- 10 whole black pepper
- 2 cloves
- 2 all spices
- 1 bay leave
Make enough brine to cover the whole ham. Inject the ham with a special brine injector (can be bought online
for a few hundred pesos) and remember you can not inject too much only too little. Leave the injected ham in the brine for 24-36 hours refrigerated.
Wash the ham in cold water and tap it dry with a clean towel. leave it in the refrigerator to dry for
about 48 hours.
Smoke the ham at the lowest temperatur you can get (35-38C.) for minimum 12 hours. I use to start late evening were the temperatur are at it lowest and continue until the ham gets a delicious golden smoky look.
ham is smoked and ready, prepare a water bath (sous vide) at 80C. and boil the ham for 40 min/kg - a 3 kg ham boil for 120 min.
Let the ham cool and rest for 24 hours befor slicing.