Grandma`s Easter Ham with Beer
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 4 hrs 30 mins |
| Total Time | 3 hrs 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg pork nuts
For the brew:
- 500 ml beer, light, Bavarian
- 500 ml water
- 110 g curin salt
- 2 cloves garlic)
- 10 g juniper berries
- 15 g coriander seeds
- 10 g peppercorns
- 20 g suar
Print Recipe
Pin Recipe Instructions
- Boil a brew from beer, water, curing salt, garlic, juniper berries, coriander, peppercorns and sugar for about 30 minutes. Strain the brew through a sieve lined with kitchen paper and allow to cool.
- Inject the brew with a syringe into the pork nut until its own weight has increased by 20%. So inject 200 ml of stock into 1 kg of meat. Put the nuts in a freezer bag and pour the rest of the stock until the meat is completely covered. Seal the bag and store the nut in the refrigerator for three days.
- After three days, remove the meat from the stock and vacuum seal. Cook the pork nuts in the sous vide device at 69 ° C for about three to four hours.
- Let the meat cool, unpack, cut and enjoy!
- We also have traditionally grated beetroot mixed with fresh horseradish, salt, pepper and vinegar. In addition, yeast plaited and boiled eggs.
- My grandma made the ham in a similar way. But without a sous vide device. She let the ham steep in beer until it was done.
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