Home cured ham

[Slinwagh]

I did this last Christmas and it was well worth it, there is little effort required but it takes a fair bit of time, 9 1/2 days in total!

Ingredients:

1800 g salt 12 litres water
2 heads of garlic.
Zest of 2 lemons.
Zest of 4 oranges.
6 sprigs of rosemary
4 cinnamon sticks
Bunch of thyme
14 bay leaves
14g star anise
300g coriander seeds
4g cloves
8g allspice
2g juniper berries

The ham.







Dissolve the salt in hot water, allow it to cool before you put the ham in.



Chop up the thyme and rosemary, zest the fruit and and all the spices to a muslin cloth.



Tie the muslin so nothing can fall out.



Put everything into the brine.



That is everything you need to do for the first 7 days.

After 7 days you wash the ham and soak it in clean water for 24 hours, the more you change the water, the more salt you remove, last year changing the water 3 times was enough.

After the 24 hours are up you cook it, bring the pan to the boil and then place it in the oven at 60'c for 32 hours!.