Pork ham
Ingredients
2 kilos pork leg boneless
For the marinade
- 1 glass red wine (about 200 g)
- white vinegar (about 2 tablespoons)
- balsamic vinegar (about 2 tablespoons)
- grains of coriander
- grains of pink and black pepper
- oregano
- some honey
Make your own ham.
It sounds difficult but it’s much easier than you think. This idea has been turned around in my mind for a long time but I didn’t dare it. Eventually I did it!
Homemade pork ham!!
It is much easier than anyone can imagine. It is time consuming but does not require any special skill. Of course, an electric knife or a charcuterie cutter are necessary (retail prices start at about 30 Euros). It’s worth investing in as you can have slices of everything such as bread, meat, cheese and much more, and to be sure to avoid any gluten contamination (especially important for Celiac Disease patients).
But charcuterie are easy to use in our everyday life and very tasty but what about the additives? By making our own, even the ham, we have a full and clear picture of what our dish, toast or pizza contains.
Delicious finely chopped pork ham!
Method
Marinating the meat is a an important factor as it sears the taste and helps in the whole baking process for the meat to become more
juicy and delicious.
I did the whole process in a clay pot that fits in the fridge and from there directly to the oven.
Because the spices are mainly grains, i try to ground them to get all their aroma. You can do this either in a mortar or put them in a
small plastic bag and beat with something heavy to break.
Add the meat in the clay pot as it is.
Dissolve minimum honey in the wine. Sprinkle the meat with the liquid ingredients (white and balsamic vinegar and wine). Turn the meat
over so the mixture coats the whole piece. I have not added salt as it will removes moisture from the meat. Alternatively, i would
suggest if someone wants more intense taste, add a little soy sauce (which is quite salty).
Cover the meat with plastic wrap or clay pot’s lid and refrigerate for at least 4 hours.
Place the caly pot in the oven, as it is directly from the fridge, and bake at 130C-150C degrees for at least 3-4 hours.
In the meantime, roll over the meat to be roasted evenly.
Leave the meat covered to cool and remove it from the marinade. The remaining marinade can be used for a delicious sauce.
We have not finished yet. The roasted meat should be left for one night in the fridge to become stiff.
Transfer it in a bowl and refrigerate.
The next day it’s ready to start slicing.
With an electric knife, a charcuterie cutter or a well-sharpened kitchen knife cut it into thin slices.
You will see that once you taste the first slices of your ham, you will want to make it over and over again.
Put your ham in all recipes!!
Nutritious, delicious, no trace of additives and handmade!!
Nutritional information per 100 g
Energy / calories: 286.00 kcal
Proteins: 26.9 g
Carbohydrates: — g
Fat: 19.8 g
