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Winemaking
If you like cold cuts, but the store-bought ones make you wary because of the long list of artificial additives and flavor enhancers used in their production, we have the perfect solution for you.
You can prepare delicious, wholesome ham at home.
You may be wondering whether it’s difficult… Not at all—you’ll handle it with ease!
Below we present 3 simple steps to perfect homemade roasted ham, which works great both as deli meat for sandwiches and as a main for dinner. Be sure to check it out! There’s a good chance that from now on you’ll give the deli counter a wide berth, and when you get a craving for tasty, juicy ham, you’ll simply make it—for yourself and your loved ones.
Preparation:
STEP ONE – CURING
Pour the contents of the packet of curing salt with herbs into 1 L of water and bring to a boil. Place 2 kg of meat in a fairly tight container (an earthenware crock or a curing barrel) and cover with the cooled curing brine. Add 2 sliced cloves of garlic. Cure at 4–6⁰C for 7–14 days, turning every two days.
STEP TWO – PLACING IN THE NETTING
Place the cured meat in butcher’s netting, which gives the meat its shape and a compact form. The netting is elastic and durable, making it easy to slip over the prepared ham.
STEP THREE – ROASTING
Roast the ham in an oven preheated to 160⁰C for 2 hours (as a rule of thumb: 1 hour of roasting per kilogram of meat). After roasting, let the ham rest for about 6 hours.
After that time, the most pleasant stage remains—tasting.
THE MOST PLEASANT STEP – CONSUMPTION
Enjoy! ...because homemade is better!
