Showing posts from October 28, 2012

Boneless Smoked Ham....My Favorite!

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 basi