Sometimes you need a cooker or smokehouse to prepare hams. If we don’t have them at home, then it is worth brewing the ham in a pot. Thanks to this, it does not come out dry, but delicate and juicy. It just melts in the mouth. However, it will be necessary to apply the 10 -minute rule.
We make brewed ham according to an old, proven principle. It involves brewing meat in water for 10 minutes and twice. Of course, we must marinate them with spices and salt before.
The 10 minutes principle should be applied when the meat flies in the fridge 12 hours. After 10 minutes of cooking, we cool it completely.
After 6 hours or the next day we cook the ham againalso for 10 minutes. Such cooking twice will make the meat come out perfect, i.e. delicate, juicy, fragile and aromatic.
Although 10 minutes may seem too short to cook the ham, it is worth remembering that after turning off the fire it still remains in a hot reservoir, where it gradually occurs.
Ingredients:
- 800 g of pork ham;
- 30 g of cured salt;
- 4 cloves of garlic;
- 4 tablespoons;
- 2 tablespoons of plain salt;
- 1 tablespoon of marjoram;
- 1 teaspoon of juniper grains;
- 5 bay leaves;
- 5 allspice grains.
Preparation:
To make a brewed ham, we mix cured salt, marjoram and garlic at the beginningpreviously squeezed by Prague. We rub the meat with a mixture prepared in this way.
In the next step, put them into a dish, cover and set aside in the fridge for 12 hours. After this time, pour water into a large pot and add mayonnaise, ordinary salt, crushed juniper, bay leaves and allspice.
Boil the ham in spices for 10 minutes on a slow fire. Then leave it for 6 hours to cool completely.
After this time, we cook the ham for 10 minutes again and set aside to cool. Finally, remove the meat from the water, dry it and put it in the fridge for 3 hours.
We can serve the brewed ham as a Christmas dinner dish. It will go great with potato puree and with the addition of stewed cabbage or beetroot.
You can also serve such meat as a snack on the sausage board. In this case, serve them cold with fresh bread and pickled cucumbers. Horseradish, mustard or garlic sauce suits him.
