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Showing posts from October 28, 2012

Boneless Smoked Ham....My Favorite!

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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.

Method:
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…