Summary

Ingredients

• 11 kg ham (pork leg), raw, untreated
• 2 liters white wine (Riesling)
• 280 g curin salt
• 4 large clove (s) garlic
• 20 grains pepper
• 40 g suar
• 2 bunches soup greens
• 30 g coriander (whole)
• 20 g juniper berries
• Condensed milk
• Spice mixture (grill spice)

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Instructions

1. First you cut off the shank so that the ham fits into the boiling machine.
2. Then you make a seasoned curing rake by boiling the Riesling with curing salt, sugar, garlic, juniper berries, peppercorns and coriander for half an hour. Now you sieve off the brine and let it cool down.
3. With a curing syringe you now inject the brine by piercing from the meat side at a distance of approx. 5 cm to the rind, slowly withdrawing the curing needle and injecting the brine. Approx. 20% of the meat weight should be injected.
4. The ham is now placed in a plastic packaging bag, the rest of the brine is added, the bag is twisted off and tied. The ham now remains in the bag for 3 days, turning it several times.
5. Then you boil water with the soup greens and the brine that remains in the bag in the preserving machine and add the ham. After boiling, turn back to 85 ° and let the ham cook for 4.5 hours.
6. Then you scratch the rind with a scalpel in a diamond shape (the diagonal incisions should be about 2 cm apart, as you can later cut the portions in these incisions with an electric knife, I use a metal roller to measure.
7. Now the ham is brushed with a mixture of canned milk and barbecue spices and then on
8. 180 ° preheated oven browned in about 20 minutes.
9. The recipe is good for small celebrations, as you can prepare everything and it turns out at least
10. 25 servings. Burgundy ham can be made in the same way, but with red wine.
11. Sauerkraut and fresh bread are served with it.