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Recipe : *** Boiled Ham

Boiled Ham
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Course:
Appetizer

Practical information

  • Prep time
    1 h
  • Cooking
    1 h
  • Difficulty
    Very easy
  • Pause
    72 h
  • Ready in
    74 h
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Meat recipes
Tags:
boiled, ham, ham

Recipe's Ingredients

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  • 5 black peppercorns
  • 1½ fresh bay leaf
  • 1 sprig fresh thyme
  • 2 juniper berries, crushed
  • ¼ teaspoons rubbed sage
  • ¼ teaspoons crushed garlic
  • 1 large brown onion, unpeeled, cut into 6 or 8 pieces
  • 1 large carrot, coarsely chopped
  • 550 g boneless pork loin
  • 80 g coarse salt
  • 25 g curing salt
  • 1.1 l water + as required for broth

  • Recipe preparation steps

  • 1
    Determine how much brine to prepare by placing the loin in a non-reactive container to be used for brining. Add sufficient water to cover the loin. Remove the loin and set aside. Measure the liquid remaining to determine how much brine and infusion to prepare. Discard the water.
  • 2
    Determine the infusion-ingredient (peppercorn, 1/2 bay leaf, thyme, juniper berries, sage, and garlic) amounts based on the proportions given above, scaling the amounts to match the quantity of brine to be prepared. Place the water in a small saucepan and add the infusion ingredients ). Bring to a boil. Simmer for 2 minutes. Set aside to cool.
  • 3
    Determine the brine-ingredient (water, coarse and curing salt) amounts based on the proportions given, scaling the amounts to match the quantity of brine to be prepared. Place the water in a non-reactive container and add the 2 salts. Dissolve the salts completely. Note: a stick blender is a great tool for quickly dissolving the salts.
  • 4
    Inject brine into the meat with the injection sites located about 1" from each other. The amount injected should not exceed about 50 ml per pound of meat.
  • 5
    Strain the infusion into the brine. Discard the infusion solids. Add the meat to the brine. If the meat is not fully submerged, place a clean plate or other weight on the meat to keep it below the surface of the brine. Cover the container and place it in a refrigerator for 3 days.
  • 6
    Each day, turn the meat in the brine and give the brine a stir.
  • 7
    On the last day of brining, remove the meat and discard the brine. Soak the meat with multiple changes of cold water over a period of about 30 minutes. Wipe dry with absorbent paper.
  • 8
    Cut a piece of clean cotton muslin, large enough to roll once around the loin with a couple of centimeters overlap and plenty of excess to tie the ends. Tightly roll the cloth around the loin like a sausage. Tie the ends tightly with heavy cotton string. Tie the "body" of ham with strips of muslin to force the meat into a rounder shape. Trim the excess cloth from the ends of the ham package.
  • 9
    Place the broth ingredients (water, onion, carrot, and 1 bay leaf) in a saucepan large enough to hold the meat. Heat the water to 175ºF. Add the meat. Lower the heat under the saucepan to maintain the water temperature at 165ºF . Cook the meat until its internal temperature reaches 150ºF, about 50 minutes.
  • 10
    Remove the meat from the saucepan, drain it briefly, and place it in a refrigerator. Strain the "bouillon" (broth). Discard the solids. Rapidly cool the liquid in an ice bath. When the bouillon is cool, replace the meat in it and put both in the refrigerator. Cool the meat completely.
  • 11
    When cool, drain the meat, remove the muslin covering, and wipe the surface dry.
  • Ready !



 

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