It`s finally asparagus time again and it is really worthwhile to make your own boiled ham with the delicious asparagus. It`s easier than you think. You buy a nice piece of shoulder meat, some butchers even offer cooked ham blanks.
You boil the water, let it cool down a little, and then add the curing salt, the spices and the finely chopped garlic. Mix the brine and let it cool down.
We use a suitable container made of plastic or earthenware for curing. Put the piece in the shoulder and pour the brine over it. It must be completely covered. We`ll put the jar in a cold cellar, and if you don`t have one, put it in the fridge.
After about 10 days we take out the meat and dispose of the brine.
If you have a hot smoking option, you can greatly improve the taste with 20 minutes of hot smoke.
Regardless of whether it is smoke or non-smoke, now we are finally cooking. If you don`t have a cooked ham shape, get a roasting tube and squeeze the meat in. Tie it up completely and put it in boiling water. A few minutes later, reduce the temperature to 80 ° C and let it steep for at least 2 hours.
When the cooking time is up, cool the roasting tube or the boiled ham dish for 3 hours in cold water.
After cooling, let it rest unopened in the refrigerator.
Remove from the mold the next day and cut.
It takes a little effort, but a delicious taste.
Tip:
Even if you don`t like a fat rind, leave it on until you eat it. She is very responsible for the taste. Boiled ham does not keep for long, so either eat it right away or keep frozen in portions. If you use a cooked ham form, squeeze it tightly and fill it with warm salted water before cooking. This will prevent the ham from drying out.
If you want it even more delicate, you can use beef from the bottom instead of the pork. The increase is a leg of veal. With these types of meat, I leave out the spices, only curing salt, sugar and the ready-made seasoning.
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