I don’t buy it in the store, for Easter I make ham from my mother’s recipe. It is juicy and delicate

For me, there is no Easter without delicious, home-made ham. I know the recipe from my family home and I have been using it for years, it always works great. My Easter ham is perfectly tender, aromatic and juicy, each slice tastes unique. Once you make this recipe, you won’t regret it.

The basis of good home-made ham is, of course, the right choice of meat – it is best to buy it from a proven local supplier. To prepare you will also need, among others: onion, bay leaves, garlic or marjoram. The meat should be rubbed with spices in advance and set aside for at least an hour, but preferably for a slightly longer time.

Facing ham cooked in mayonnaise it is easy to prepare – you can also easily make it for Easter. Check the recipe step by step.

Ingredients list:

• 1 kg of pork ham,
• 1 onion,
• 3 liters of water,
• 50 g majonezu,
• 3 bay leaves,
• 7 cloves of garlic,
• 5 allspice balls,
• 3 tablespoons of salt,
• a spoonful of coriander.

Spices for rubbing:

• a teaspoon of marjoram,
• a spoon of herbal pepper,
• a spoonful of juniper seeds.

Preparation method:

1. Wash the meat and dry it with a paper towel.
2. Rub them with spices and set aside in a cool place – it should stand for at least an hour, and – if possible – 3-4 hours.
3. Wrap the meat with thick cotton string, forming a ham.
4. Put the meat into a pot and pour water over it.
5. Add all spices, chopped onion and mayonnaise to the water. Stir.
6. Once the water is boiling, cook the ham for about 10 minutes. Leave to cool completely – preferably overnight. Once it has cooled down, bring the ham to a boil again and let it cool again.
7. Then remove the meat from the pot and drain the brine. Ready.

Many people wonder How to cook ham so that it is not dry? This issue can actually be a bit problematic. If you want juicy and tender meat, pay attention not only to the ingredients used, but also to the cooking method.

Be sure to rub the meat with spices beforehand and leave it in a cool place for some time – thanks to this, your ham will acquire flavor even before the heat treatment stage. The cooking technique is no less important – cook the ham briefly and leave it in the aromatic broth to cool. This process allows the liquid and spices to be slowly absorbed.

Once you have finished preparing, do not cut the ham immediately. Set it aside for at least a dozen or so minutes so that the juices are evenly distributed inside. Thanks to this action, you can be more sure that each slice will be juicy.

Source: Terazgotuje.pl, kontakter.pl