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.
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 The brine is injected from the meat side to the rind and when the meat is withdrawn.
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.
Now it is pressed into a boiled ham mold and boiled for 10 minutes in boiling water and then further boiled at 85 ° C.
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.