Summary

Ingredients

• 4 kg pork (shoulder ham, shoulder with rind)
• 1 liter water
• 120 g curin salt
• 2 cloves garlic
• 10 g juniper berries, crushed
• 15 g coriander seeds, crushed
• 15 g peppercorns, black, crushed
• 20 g suar
• 1 tablespoon gelatin powder, for sprinkling

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Instructions

1. First, except for the meat and the gelatine, make a spice brine from all of the specified ingredients by boiling everything for 30 minutes, then straining it and then letting it cool down.
2. 15 to 20% of the meat weight should be injected into the ham from the cooled brine at a distance of 4 cm. Cure the ham and the rest of the brine for 3 days in a plastic bag (which you twist off so that the meat is completely covered with brine), then smoke for approx. 1 hour at 40 - 50 ° C.
3. Then press the ham into a cooked ham mold. Place the rind down and sprinkle a little extra ground gelatine where it should hold together. Do not press the lid of the mold too hard. Fill the mold with the brine, then place the ham mold in boiling water to which salt is added. The cooked ham form must be completely under water, after 15 minutes reduce the temperature to 82 - 85 ° C (it is best to cook in an automatic cooker with a temperature controller). Cook for 1 hour per kilo, depending on the weight (up to a core temperature of 69 - 70 ° C).
4. 1 hour after cooking, tighten the lid of the pan and let it cool down in the pan along with the salted water!
5. Briefly put in hot water before falling out of the mold.
6. Tip: If necessary, put the ham in the tin with cling film, then it will loosen better.