Recipe complicated but this ham is worth it. She is so juicy, tender, flavorful. Nothing worse than shopping, and much more useful. It has no harmful chemicals and additives.
To prepare a holiday ham for a snack and to guarantee all guests will be delighted.
To prepare this ham we will need a ham. It needs to marinate, so he turned fragrant and juicy.
The ingredients listed below 3 kg of meat.
So, let's begin.
Ham "Delicate", both in the home store
The ingredients of the marinade into 3 liter of water:
8-10 cloves of garlic
5 bay leaves
10 peas allspice
10 peas black pepper
6 tablespoons. l. Sahara
1 tbsp. l. coarse salt with a little slide
2-3 c. nitrate per 1 kg of meat (not necessarily - color stability in the device) or it can be replaced by aspirin, also the rate of 1 tablet per 1 kg of meat. Sometimes used askorbinku or brandy.
Preparation:
1. Water to boil and remove from heat, add all the seasonings and spices, cool.
2. Meat prepare: clean and wash out the unnecessary.
Soak the ham in the marinade, it should be fully in solution.
Close the bowl with a lid or plastic wrap and put in the cold from 0 to +4 degrees for 4 days. Refrigerator, middle shelf.
Important! Every day, the pork should be turned.
3. Salted and marinated meat need to beautifully wrap. This will require a bit of your imagination.
For example, a blend of spices with paprika or other bright spices.
Important! Do not use the complete package "to meat" or "For the pork." There is salt, flavor enhancers, sodium glutamate, etc. It is better to mix the spices yourself.
4. Collapse ham in a tight roll and wrap in plastic wrap.
the film ends bend inward and wrap another time. You can use sausage casing is large.
Here -plenka budget option.
5. Lower the roll in a bowl with water. I have here is a food tray
with cover, but you can use a pan.
The size and shape of the particular significance of dishes do not have. What it is useful in and cook. The main thing is that it was placed in a bowl in more.
6. Set the pan or tray into a large-sized dish (pan) and fill it with water. It is necessary to keep the temperature right. We cook the ham in the ham, not the soup!
7. It needs a kitchen thermometer for water or for meat.
Ham cook at a temperature of 75-80 degrees for 2-2.5 hours.
8. Thermometer is very necessary, as when cooking meat inside is necessary to achieve a temperature of 72 degrees.
9. The finished meat is necessary to quickly cool and even cool. Or need ice packs from the freezer. Leg is cooled to a temperature below 25 degrees.
10. Pierce the film with a toothpick to come out juices.
11. Now roll should be placed under the press. Just put the ham in a bowl and flatten the other, which put the load of 1-1.5 kg.
12. Remove structure in a refrigerator for a day.
Important! Cool in the snow or on the balcony is impossible, as for ham needs a stable temperature is the same, but the street is not suitable for this purpose.
Meat compacted under pressure to become more uniform and solid. Juice distributed uniformly inside.
13. After 24 hours, the most gentle homemade ham is ready. It can be removed from the press, unwrap foil and cut into thin slices.
Serve as a snack, as a festive slicing and easy on the sandwich.
14. Ham after salting and cooking has become dense and elastic, with a beautiful pink hue, it is very easy to cut in any thickness and does not break.
Fragrant and delicious!
Bon Appetit!
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