Sprayed Boiled Ham

Summary

Ingredients

• 1 kg pork shoulder with rind - ham
• 120 g curin salt
• 2 cloves garlic
• 10 g juniper berries
• 15 g coriander seeds
• 10 g peppercorns
• 20 g suar
• 1 liter water

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Instructions

1. Spices per / kg meat.
2. Spice brine: Boil 120 g of pickling salt in 1 liter of water and 2 cloves of garlic, 10 g of juniper berries, 15 g of coriander grains, 10 g of peppercorns and 20 g of cane sugar for 0.5 hour and then sieve off the brine.
3. From the cold brine you inject about 20% of the meat weight at a distance of 3 - 4 cm. The brine is injected from the meat side to the rind and when the meat is withdrawn.
4. The sprayed ham is then placed in a freezer bag with the rest of the brine for 3 days and tied so that it is free of air, so that the meat is completely surrounded by the brine.
5. Now it is pressed into a boiled ham mold and boiled for 10 minutes in boiling water and then further boiled at 85 ° C.
6. Cooking time per kg 1 hour or core temperature 70 ° C. The form stays with the brine for a day - then you put it in hot water and overturn it.