I would like to share with you how I made this succulent boneless smoked ham.
Went to my butcher in the Athens Market and asked him to choose a medium size hind leg of a pig skin on and to cut it my way. That is, he cut off the shank part for another recipe I have in mind, and to bone the remaining leg. the result was that I had two pieces of pork, one: the shank, and two: an open leg of skin on pork.
The shank was deep frozen and the open leg of pork was cured for 8 days. It weighed 4.3 kg.
Serves a party of 15 healthy eating people.
- Pumped the leg with the meat syringe with the curing solution at 10 % of its weight.
- Layed the leg of pork wide open skin down meat facing you and added the following:
> 2 Tbsp. crushed coriander.
> 1 Tbsp. Mango powder.
> 1 Tbsp. Garlic powder.
> 1 Tbsp. dry onion flakes.
> 2 Tbsp. black pepper corns.
> ½ tsp. clove powder.
> 4 sprigs worth of fresh rosemary leaves.
> 1 Tbsp. dry basil.
> 4 sprigs worth of fresh thyme leaves.
> 4 sprigs worth of fresh mint leaves.
> 4 bay leaves crushed.
> 1 Tbsp. dry parsley.
> 1 Tbsp. smoked paprika.
> 10 crushed green cardamom pods.
- Carefully immersed the pork skin up with the meat and all the herbs and spices below in the curing solution in a large pot which will hold everything.
- Placed a soup plate on top of the pork.
- Placed a special heavy flat flint stone I found once on the beach which fits perfectly into the pot. This is to keep the meat completely immersed in the curing solution.
- Covered and placed in a special small fridge which is cold and rarely opened at around 4 degrees C or less.
- Seven days later, took it out, drained the curing liquid through a sieve to keep the herbs and spices.
- Washed the herbs and spices very well with fresh water and spread them all over the meat (not the skin).
- Rolled meat skin on the outside with butcher's twine as in picture.
- Placed on smoker at noon till 6 pm filling the liquid tray a couple of time to keep the meat moist.
- All in all 4 shots of smoke were given to ham.
- When the ham was ready the inside temperature was 75 degrees C.
- The skin and much of the fat was taken off.
- Shallow rhombic cuts were made into remaining ham surface, and pieces of whole cloves were inserted at the centers of these.
- The meat was then glazed with a mixture of Dijon mustard and cranberry jelly before serving.
It was fantastic.
Hope you guys make it.