Ham cooked

The product is prepared from a pork ham, it is optimal to take two muscles – a round one and an external one adjacent to it. Salt in a container in a dry way, withstand 12-20 days, depending on the size. The temperature is 4-6 degrees Celsius. Turn over and lightly massage in the middle of the process. Pour 20% brine and hold for another 10-15 days.
It is important that the cut is completely salted, otherwise, after cooking, a gray spot may appear inside the finished ham, which stands out against a pink background. It affects the taste, but it looks ugly. It is better to hold a little longer when salting, if there are doubts related to the size of the cuts.
We take out the salted pieces, wash them with white wine and rub with spices. We place it in a natural shell, best of all beef bladder, and tightly tie it. No need to pierce.
Further, the process is similar to the preparation of boiled sausages – we warm and cook for 2.5-3 hours, depending on the size of the ham. The temperature must be controlled with a probe thermometer. Ready when it reaches 68 degrees inside the ham. After cooking and cooling, the ham can be cold-smoked, if desired.

COMPOSITION:

• Muscle from the leg (whole)
• Nitrite salt – 23 g / kg
• Juniper extract – 1 g / kg
  Seasoning mix for rub:
• basil / oregano;
• a mixture of peppers;
• white mustard (whole grains);
• dry white wine